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We’ve perfected 4 different ways to cook eggs so that you won’t crack under the pressure!

Eggs are the ultimate household staple. From lazy weekend morning breakfasts, to quick and nutrient dense main meals, check out these 4 egg-ceptional ways to cooking perfect eggs.


For poached it is best to have your eggs at room temperature. Add 2 L water and 1/2 cup vinegar to a small saucepan. Bring to a boil then reduce to a simmer. It is important not to overcrowd the saucepan as that will affect the cooking time of the eggs. For a small saucepan, add a maximum of 6 egg. Crack eggs, one at a time, on a flat surface (your bench top is great) then break open over the water. Poach eggs for 3 minutes for soft, runny yolks or up to 6 minutes for hard yolks. Use a slotted spoon to remove the eggs and drain on paper towel or a clean dish towel.


I like a luscious, creamy scram. For this reason I do 2 parts egg to 1 part whipping cream. For instance, I crack the number of eggs I need (generally 2 per person) into a measuring jug. If the volume of eggs is 200ml then I pour in 100ml of whipping cream. Season with salt and pepper and use a fork to whisk to combine. This doesn’t need to be a laborious whisking job, you just need to whisk enough so that the egg yolks and whites break up and incorporate with the cream. Heat a frypan (non-stick preferably) over medium-high heat with oil. Pour in egg mixture to coat the base of the pan. Allow to sit for 1 minute to set. Use a spatula to scramble the eggs by gently pushing along the bottom of the pan from the outside in. This will lift the cooked egg and allow raw egg to move down to the base to cook for 1 minute. Repeat 2-3 more times depending on how large your batch of egg mix is. Your scrambled eggs should have a glossy finish.


For boiled it is best to have your eggs at room temperature. I find it really handy to boil a batch of eggs at the start of the week for quick lunch solutions or to give to my kids as when they are ravenous. Keep boiled eggs in their shells and store in the fridge. The size of the saucepan you use will depend on how many eggs you want to boil. For a small saucepan, I recommend adding no more than 6 eggs. Bring a saucepan 3/4 full of water to a boil. Use a slotted spoon to gently lower eggs into boiling water. Boil for 5 minutes for soft, runny yolks and up to 8 minutes for firm yolks. Use a slotted spoon to remove eggs from saucepan and cool immediately under cold, running water. Remove shell from egg if serving immediately.


Heat a frypan over medium-high heat with oil or butter. Allow the oil or butter to heat for 1 minute. Crack your eggs, one at a time, on a flat surface, and break open into the frypan. Allow to cook for 2-3 minutes then increase the heat to high and cook for a further 2 minutes. If you think the eggs are cooked give the pan a little jiggle. If the raw white move then continue to cook for another minute or so. For over-easy eggs, use a flat spatula to flip the eggs and cook for a further 15-30 seconds. This will give you slightly runny yolks, for firmer yolks cook for 2-3 minutes.

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