A good egg

Follow a few simple rules for excellent eggs every time


  • Make sure your eggs are at room temperature to help prevent shells cracking as they cook
  • Heat a pan of water until simmering, and lower the eggs in
  • Hard-boiled eggs take 7 minutes to cook, and soft-boiled need just 4 minutes
  • Drain and rinse under cold water until cool to the touch
  • If you’re going to peel the eggs, it’s easiest to do so
    straight away


  • Crack a fresh, cold egg into a small ramekin or bowl
  • Bring a big pan of water to a very gentle simmer; you want a few small bubbles rising to the surface
  • Stir slowly to create a vortex and when the swirl is dying down, lower the ramekin as close to the surface aspossible and slip it into the water
  • Cook for 3-4 minutes, then lift out with a slotted spoon and pat dry on kitchen towel before serving


  • A good non-stick omelette pan is essential
  • Lightly beat 2 eggs with a tablespoon of water and seasoning
  • Heat a little oil over a medium - low heat, then pour in the eggs
  • Allow to set for 30 seconds, then gently draw in the edges with
    a fork
  • When the egg is set but still a little wet in the centre, carefully shimmy a bit of the omelette out of the pan, fold over a third, then fold over the other side and turn onto a plate


  • The secret is to cook them low and slow
  • Heat a knob of butter in a small saucepan over a medium - low heat until foaming
  • Beat 4 eggs (serves 2) with a fork (no milk or cream necessary), season with salt and pepper, and pour into the pan
  • Stir constantly with a wooden spoon until soft curds form
  • Be patient, it might take a while, but you’ll be rewarded with the creamiest of scrambled eggs