Michelin star chef Sally Abe shares top tips on how to cook eggs perfectly

Michelin star chef Sally Abe has been endorsing British Lion eggs in the national media, while also sharing her top tips on how to cook them perfectly. Sally says:
 
“A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette. Eggs are a quick, easy and nutritious meal option. Here, I share my top tips for a great result every time, with no stress. Remember to look out for the British Lion mark, as this guarantees they have been produced to the highest food safety standards and are safe for everyone to eat raw or runny. 
 
Poached eggs – A lot of people shy away from poached eggs over concerns of flyaway whites and soggy messes. Your best bet is to start with eggs straight from the fridge, which helps them hold their shape as they cook. Crack the egg first into a sieve which will drain off any thinner excess white. Bring a large pan of water to boil - the deeper, the better! Place the cracked egg into a small dish. Reduce the heat of water to a simmer, add a drop of vinegar and use a whisk to create a whirlpool effect in the water and quickly tip the egg in. Cook for 3 minutes then remove from the water with a slotted spoon and drain on kitchen paper. 
 
Fried eggs – A bright yellow sunny side up egg is the essential element to any fried-egg breakfast.. Using a non-stick pan is crucial for fried eggs. Heat the pan gently with a little oil, or butter if you prefer the flavour. Crack fresh eggs gently into the pan, one by one, and cook for 2-3 minutes until the white is set. I like to use a spoon to baste the oil over the yolk to ensure a more even cook. Use a flat spatula to carefully remove the eggs and season with salt and freshly milled black pepper.
 
Scrambled eggs – To end up with silky pillows of scrambled eggs, patience is key. Crack two eggs per person into a small bowl and whisk until the yolks and whites are fully mixed together. Season with salt and pepper. Heat a knob of butter over a gentle heat in a small non-stick pan until it starts to bubble but not brown, then add the eggs. Stir with a spatula then leave for 10-15 seconds to let the eggs start to firm from the heat. Continue to stir gently until you get nice pillows of egg. Remove from the heat when the eggs are three quarters cooked and give one final stir before quickly removing from the pan, as they will continue cooking. If you are feeling fancy, stir in a spoonful of crème fraíche before removing from the pan.
 
Boiled eggs – The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil. Gently lower in your eggs in on a spoon and turn the temperature down to simmer so the eggs don’t crack in the water. For a perfect soft-boiled egg, cook for exactly 6 minutes. Transfer to a bowl of iced water and leave to cool for a few minutes. This will make them easier to peel. 
 
Omelette – A two-egg omelette is a fast and easy meal, great to have on its own or with added ham, cheese or whatever you fancy. Ensure to cook any ingredients like spinach or mushrooms being adding to an omelette before they reach the eggs. For a two-egg omelette, use a small (12cm) frying pan. Place the eggs into a bowl, season with salt and pepper and whisk together to incorporate the yolk and white. Heat the pan over a medium heat and add a knob of butter.  When it starts to bubble, add the eggs, shake the pan so the egg is even and leave for 20 seconds to start to set. Take a spatula and draw the egg from the edges of the pan to the middle, then shake the pan to redistribute the egg. Once the egg is three quarters cooked, gently use a spatula to fold the omelette over on itself and tip the pan right up to slide the omelette onto the plate.”