If you love eggs but feel like you never quite hit the mark when you are making them at home, these tips and trick are exactly what you need.
Start by adding a dollop of butter to a non-stick frying pan. Crack two eggs per person into a bowl and add salt and pepper and a splash of milk. Whisk the eggs with a fork until all the ingredients are mixed together evenly. Set your frying pan on a low to medium heat and add your egg mixture. Slowly stir the mixture, leaving the pan on low heat, it will feel like a while before the eggs start to scramble but eventually, you'll end up with perfectly cooked but soft scrambled eggs.
Start by filling a saucepan with water and bring to boil. Once the water is boiling, slowly lower the eggs into the water using a large spoon, this will stop them from cracking and set a timer for 5 minutes. When your timer goes off your eggs are ready. Bring the eggs out of the water with the spoon and rest. By the time they have cooled enough to touch they should be perfectly soft inside. You can either serve them up in egg cups or peel and slice to enjoy.
Add either a dash of oil or a dollop of butter to a frying pan on medium heat, you don't want your pan too hot. Crack your eggs into the pan, using a spatula to rescue any runaway bits. Leave them frying on low to medium heat until all the white is fully cooked - cooking the eggs slowly this way ensure that the white is fully cooked, avoids any burnt underside and leaves the yolk runny.
Fill a deep frying pan with water to make a shallow bath. Bring water to the boil, and then reduce the heat down to a simmer. When water is simmering gently, carefully break the eggs into the water. Try to avoid disturbing them, but use a spoon or spatula to discard any runaway egg white that appears on the surface of the water as they cook. The eggs will be ready in around three minutes but this depends on the size of the egg and pan you are using as well as how many you are making at a time. So use three minutes as a guideline but just keep an eye on them until all the white looks cooked, and the yolk still soft. Using a slotted spoon with holes in for the water to drain out of, carefully bring the eggs out of the water. Hold the eggs above the water for a few moments to allow any excess water drain off the egg (this avoids soggy toast) And Enjoy!