Boiled Eggs

Allow eggs to return to room temperature if stored in refrigerator.

Add to a saucepan of water, some salt and a tablespoon of vinegar and bring to the boil on high heat. Gently place eggs into the water and turn down heat to keep the water simmering.

For soft boiled eggs, cook for 4 minutes, medium boiled 5 to 7 minutes and hard boiled eggs for 10 minutes.

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Scrambled Eggs

2 eggs, 1/3 cup (80mL) cream, salt, 1/4 oz (10g) butter

All eggs stored in the refrigerator to return to room temperature. Crack the eggs and place in a bowl with the cream and a pinch of salt and whisk together.

Put the butter in a non stick frying pan over high heat until melted. Pour in the egg mixture and cook for around 20 seconds until it begins to set around the edge. Use a wooden spoon to stir and bring the egg mixture from the edge of the pan into the centre. Gently fold the egg mixture in, do not scramble. Cook for another 20 seconds them fold again from edge to centre until eggs are just set. do not over cook.

Turn out onto a plate and serve with crusty sourdough or wholemeal toast.