Boiled Eggs
ingredients: fresh eggs, and some water.
Firstly, don’t try to boil eggs straight from the fridge as very cold eggs immersed in boiling water will probably crack. If you prick the rounded end of a cold egg with a pin, it will not crack.
Always use a small saucepan - too much space for eggs to roll about will encourage cracking. And there’s no need to have the water bubbling fiercely - a gentle simmer is enough. Lower the egg in gently, ideally with a slotted spoon for safety.
Have a kitchen timer on hand to get the desired state of egg, and the timing should start when the water comes back to the boil. If you want a soft egg with a runny yolk and a lightly cooked white, boil for three minutes - do not serve these to vulnerable groups, such as pregnant women, young children and the elderly. Four minutes will give you a white that’s just set and a creamy yolk. After five minutes the white and yolk should be perfectly set. If your preference is towards the hard boiled, cook for eight minutes. Whenever the egg is “done” to your personal preference, remove carefully from the pan with the slotted spoon and place in your egg cup.

Scrambled Eggs
For each person, you’ll need the following - 2 eggs, salt and pepper, butter, a tablespoon of milk or water, a whisk, a spatula, a bowl and a saucepan. First, break the two eggs into a bowl and add milk or water. Eggs and milk beaten together well before cooking will give fluffier, moister eggs. Beat with a fork or whisk, and add salt and pepper to season, if required. The more you whisk, the less the egg whites will show up after cooking. Heat a small amount of butter gently in a non-stick pan or skillet until it melts and bubbles. The butter should coat the entire pan. Pour the mixture in, whisking all the time. Make sure the heat is low. As the eggs begin to cook, the mixture will solidify. Move it around the pan with a spatula to achieve the desired texture. When the egg is almost scrambled, take it off the heat If you want less runny eggs on top, flip them over and cook on the other side for a few seconds. Turn out onto the plate and enjoy!

Poached Eggs
You will need eggs, water, vinegar, salt and pepper and a pan.

First bring a large pan of water to the boil ? the deeper the better. Add salt and pepper to taste.
When the water is boiled add on tablespoon of vinegar per pint of water. Reduce the heat to a slow simmer. Carefully crack one egg into a teacup or ladle. Lower the cup into the water, pouring the egg out gently. The egg white will turn white in the hot water. Medium or large eggs take 2-3 minutes for the white to cook but the yolk remaining runny. After cooking, remove the egg with a slotted spoon.