Posting a snap of your poached egg yolk oozing out onto your plate is nothing new. And with the precision it takes to perfect an egg-squisitely cooked egg, it's no wonder why Instagram is full of them.
All it takes is a couple of minutes of overcooking to take your egg from egg-cellent to you must be yolk-ing!
World Egg Day is coming up on October 13 so there's no time like the present to put the egg-cellence back into your eggs. Here are our top tips for cooking cracking poached, boiled, fried or scrambled eggs.
How to scramble an egg
Creamy, well seasoned scrambled eggs are what brunch dreams are made of.
How to cook:
1. Break your eggs into a bowl and add a dash of milk. Lightly beat with a fork until the yolks and whites are evenly blended. Season.
2. Heat butter in a nonstick pan until it melts then leave over a medium heat for 20 seconds.
3. Stir gently with a spatula (as this helps to get big folds that you can’t get from a spoon), taking the utensil from the outside in, until the eggs are creamy and almost set.
4. Remove the pan from the heat and keep stirring for 30 seconds – the eggs will keep cooking. Serve on a slice of toasted wholegrain bread, lightly buttered.
Pimp up your usual scrambled eggs on toast by swapping the bread with a croissant and adding ham and chives into your eggs.
How to poach an egg
Nowadays, not many dishes would be complete without a poached egg on top which, when cut into, dribbles all its yellow goodness from within.
How to cook:
1. Add a splash of vinegar or lemon juice to a pan of simmering water.
2. Crack your egg into a cup.
3. Gently, create a whirlpool in the water to help the egg white form around the egg yolk. Then tip the egg into the water.
4. Leave the egg to cook for three to four minutes for the perfect runny yolk.
5. Remove the egg with a slotted spoon and place it onto kitchen roll.
6. Season with a pinch of salt and pepper.
Poached egg on toast with asparagus parcels. These look super elegant and they're easy to make. Simply make an asparagus bundle by wrapping four asparagus tips together with a slice of prosciutto around the middle. If you don't have prosciutto, streaky bacon works well too. Bake for around 10 mins or until the asparagus is tender and the prosciutto is crisp. Then use your new-honed skills to prep your poached egg and serve on tosted ciabatta.
How to boil an egg
Everybody's preference is different when it comes to how they like their boiled eggs. From runny to hard-boiled and everything inbetween, here's how to get the perfect egg for you.
How to cook:
1. Let your egg come to room temperature before you plunge it straight into the hot water.
2. Make a pinprick in the shell, to allow steam to escape.
3. Boil some water gently in a small saucepan then add your egg.
4. For soft-boiled, boil the egg for a minute then allow them to cook off the heat with the lid on for a further 6 minutes.
5. For hard-boiled, boil the egg for 6 minutes in simmering water.
Soft boiled eggs make a wonderful combination with asparagus, samphire and Parmesan cheese. There's saltiness from the samphire, a crisp texture from the asparagus and a runny egg helps make a delicious dipping sauce. You could also try making your own Scotch eggs, with our masterclass recipe. They come with a crisp coating, slightly runny yolk and spicy black pudding for a bit of a twist. They really are something special.
How to fry an egg
No full English breakfast would be complete without these bad boys.
How to cook:
1. Place a pan over a medium heat and add a helping of butter or olive oil.
2. Once the butter starts sizzling, crack the egg into the pan and let it cook for a few minutes in the butter. Your egg should start to bubble. If not, then the pan is not hot enough.
3. Let the egg cook without moving it but tilt the pan and spoon the sizzling butter or oil over the egg to help set the top. When the egg white is set and the yolk is cooked to your liking, remove from the heat and serve it up.
Our rather tasty, delicious and simple pulled ham, kale & lentil salad with fried egg. It’s ham and eggs – but not as you know it. This sunny-side-up salad, which is more fab than drab, is perfect for feeding a hungry horde. And it'll be on the table in 20 minutes.