Ah, the humble egg. One of the pantry's most versatile ingredients, they're the key component of many a meal. Omelettes, cakes, pasta, pancakes and then of course, scrambled, poached, boiled and devilled - is there anything they can't do?
As wonderful as they are, they can be an elusive food, with many of us not actually knowing the best way to cook them, or experiencing fail after fail without the right equipment. Fear not, though, egg-lovers, I'm about to guide you through each method so you can be the egg king or queen in your household.
How to cook scrambled eggs - 10 minutes
Scrambled eggs are simple to make, but most people make the mistake of cooking them too quickly and turning them into a dry pile of cardboard mush. This is a method my lovely fiancé taught me years ago and my eggs have received rave reviews ever since (not bragging, honest).
You'll need:
• 3 eggs per every person you're feeding for scrambled eggs on toast (or 2 eggs per person if it's going with a full English)
• Butter (don't scrimp on this, get the really yummy, totally bad for you stuff)
• A non-stick pan - I love this Salter BW08655 Marble Gold Non-Stick Saucepan.
• Salt and pepper
Method:
• Melt two teaspoons of salted butter into the pan, keeping it on a low heat at all times.
• Mix your eggs in a jug or bowl until the whites and yolks are totally combined.
• Once your butter has melted and looks a little foamy, pop your eggs into the pan, again, keeping them on a low heat. Don't stir them for the first 30 seconds or so.
The key here is to cook the eggs slowly - that's what gives you the velvety smooth, melt in your mouth consistency. If they're cooking too quickly, turn the heat down.
• Stir the eggs with a wooden spoon, being careful to get every morsel from the side of the pan. It's more like folding than stirring, like you would with a cake mixture. Stir too vigorously and you'll break up the chunks too much. Fold them every 30 seconds or so, don't overdo it, but if it's sticking too much, give them a stir.
• Once they're starting to look like scrambled eggs, you can add in salt and pepper, but don't season too early. If you'd prefer for your guests to season their own, leave it out.
• Now's the time to prep your plates and toast. Your eggs should look gooey and not totally set. If you think they're cooking too quickly, take them off the heat while you get everything else sorted. If you prefer a harder scrambled egg (each to their own), leave them to cook a little longer.
• Serve your delectable eggs and watch as your guests devour them with glee.
Top tip: If you want really luxurious eggs (like on Christmas morning or something) add a dollop of sour cream in a minute before serving. You can also sprinkle a bit of cheese on top or mix in some shredded spinach if you're feeling particularly cheeky.
How to cook poached eggs - 3 - 4 minutes
Poached eggs are an acquired skill but once you've mastered it, you can do a little happy dance around your kitchen.
Try to use the freshest eggs possible - these tend to hold a better shape.
• Heat a pan of water, you only need enough to cover the egg. Add a few drops of vinegar into the water (do not salt it!).
• Once your water is boiling, take it off the heat.
• Stir the water with a spoon to make a little whirlpool, then slowly crack your egg into the pan.
• Return the pan to the heat but make sure it does not boil. There should be some small bubbles in the pan.
• Cook for around 3-4 minutes. You'll know the egg is done as the white will be set.
• Use a slotted spoon to remove the egg from the pan, holding it above the water for a few moments to drain the water.
Once you get more confident, you can use one larger pan to do multiple eggs at a time, creating small whirlpools for each. You can also use the same water to poach multiple eggs, just make sure to follow the same method each time and ensure the water isn't too hot or cold.
Top tip: Pour the egg on to a plate or into a cup first if you struggle to crack it straight into the pan. Using silicone egg cups can also help to give them that perfect rounded shape.
Need a helping hand? These useful gadgets will make egg-cellent purchases:
Tools to make cooking eggs easier
1 of 6Tower T19023 Egg Boiler, Poacher and Omelette Maker
This nifty gadget takes the hassle out of cooking eggs by using steam. Cook up to seven boiled eggs, four poached eggs or two omelettes in a matter of minutes.
2 of 6Arendo Electric Egg Boiler
Cook up to six eggs at once with this electric egg cooker that gives you multiple soft, medium and hard-boiled eggs.
3 of 6Egg Poacher Cups For Cooking Poached Eggs
If getting perfectly rounded eggs is your downfall, use these egg poacher cups to impress your guests - plus, poach four eggs at a time.
4 of 6Stainless Steel Egg Topper
Never scold your fingers on a hot egg ever again with this boiled egg topper.
5 of 6Microwave Egg Cooker
For a perfect (and quick) omelette every time, this egg cooker utilises the microwave and is easy to clean.
6 of 6Sistema To Go Microwave Egg Cooker Easy Eggs
Cook poached, scrambled eggs or mini omelettes with this nifty little device. Chuck all your ingredients in and you're good to go.
How to fry an egg - 3 minutes
Frying an egg is probably the easiest one to do on this list, but you still have to handle your eggs with care.
• Heat 1 tbsp of oil or a small knob of butter in a pan on a medium/high heat until it's hot.
• Break your egg into the pan (you can break it onto a plate if easier and then transfer) and turn the heat down low.
• Cook your eggs slowly until the whites start to set and the yolk is sturdy but not hard. It should take around three minutes.
• Remove it from the pan with a fish slice and wait until the oil has drained off. You can also pop it on a sheet of kitchen roll to remove excess oil. Season it on the plate and tuck in.
How to boil an egg - 4 - 10 minutes
How long do you boil an egg for? Well that depends entirely on what you want! Generally, it takes between four and 12 minutes from soft to hard boiled. Let's break it down.
Soft-boiled eggs
Four minutes is the key number for a soft-boiled egg. All you need to do is bring your water to the boil, carefully place your egg into the water and set your timer. Once it's done, carefully remove it, take the top off the egg and serve.
Want a slightly harder yolk? Up the time to six minutes.
Top tip: Investing in a boiled egg topper will make this job SO much easier and protect your fingers from the hot egg.
Hard-boiled eggs
If you want to make egg mayonnaise or have boiled eggs for lunch, you can cook a few eggs at a time and they'll keep for one week.
Simply follow the above steps, increasing the time to 10 minutes for a solid yolk. Like it a little runnier? Opt for eight minutes.
Once cooked, place the pan in the sink and run cold water on them for a minute or so, then leave them in cold water in for 10 minutes. Or, take them out of the pan with tongs and place them in a bowl of cold water for 10 minutes. Then, they're ready to eat.
Top tip: Too much faff for you? Grab an electric egg boiler to make batch-boiling eggs a doddle.
Jade Moscrop is a Content Writer for WhatsTheBest, specialising in lifestyle topics. She also writes for Closer, Heat, and Mother&Baby.