Cooking Eggs

Boiled Eggs
2 to 3½ minutes for soft boiled
3½ to 4½ minutes for medium soft
10 to 12 minutes for hard boiled

Drop eggs into boiling water and boil.

Poached Eggs
Half fill a small saucepan with water, add salt and a teaspoonful of vinegar.
Bring to a fast simmer.
Break an egg into a small bowl.
Stir the water to create a small whirlpool effect and drop the egg into the centre.
Cook for 3-5 minutes before removing the egg with a slotted spoon.
Drain before serving.

Frying Eggs
Add a small amount of butter or oil (or mixture of both) to a frying pan, heat gently.
Carefully crack the egg into the frying pan.
Cook gently, basting the yolk with oil (if preferred you can use a teaspoon).
Cook until the white is fully set, but the yolk is still 'runny', or cook for a longer time if you prefer a set yolk.
Or if you prefer your eggs turned over, cook for about 2 minutes, use a spatula to turn the egg over, cook for a further 2 minutes.

Scrambled Eggs Method 1
Beat 2-3 eggs (per person) in a bowl, add 1 teaspoon of single cream or milk per eggs, season to taste.
Melt a good sized knob of butter in a small saucepan.
Cook gently over a low heat, stirring contstantly.
Cook until they have reached the desired consistency.
Note: The eggs will continue cooking for a short while when removed from the heat

Scrambled Eggs Method 2
Beat 2-3 eggs (per person) in a glass or ceramic bowl, add 1 teaspoon of single cream or milk per eggs, season to taste.
Place the bowl over a saucepan of gently simmering water.
Cook gently, stirring contstantly, until they have reached the desired consistency.
Note: The eggs will continue cooking for a short while when removed from the heat