Eggs are a fantastic source of protein and absolutely great for breakfast. Cooking them can seem a little daunting, but they’re really nothing to be afraid once you get the hang of it!
The fresher the eggs, the better the results. Want a poached egg that stays together in the pan? Use fresh eggs.
- Bring a pan of salted water to a boil, and then reduce the heat until there are no more bubbles – if the water is still boiling the bubbles will break apart the egg as it is cooking.
- Crack the egg into a little bowl/ramekin first – this makes it a lot easier to place the egg into the water in one smooth motion.
- Gently drop the egg into the water and cook for 3 minutes for soft yolks. You may find it easier to swirl the water in the pan first and drop the egg directly in the centre, but this is not essential.
Practice makes perfect, but once you get them right they can often be the star of a dish!
(poached, scrambled, omelette)
FISH (pan-fried, oven-baked)
PORK (pan-fried bacon, pork belly)