USING eggs is a great way to make a meal on a budget.
But while they are a simple food, many of us are yet to master the basics of how to cook them.
Try these tips from Michelin-starred chef Sally Abe.
Then try her meal ideas with British Lion Eggs, which can be found at egginfo.co.uk/recipes.
POACHING: Crack the egg into a sieve to drain off thinner excess white. Then bring a large pan of water to boil.
Place the cracked egg into a small dish.
Reduce the water’s heat 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 three minutes then remove with a slotted spoon and drain on kitchen paper.
FRYING: Using a non-stick pan, heat the pan gently with a little oil or butter.
Crack fresh eggs delicately into the pan, one by one, and cook for two to three minutes until the white is set.
Use a spoon to baste the oil over the yolks to ensure an even cook. Use a flat spatula to remove the eggs and season with salt and pepper.
SCRAMBLING: Whisk two eggs per person and season. Heat a knob of butter in a small non-stick pan until it starts to bubble, then add the eggs.
Stir with a spatula then leave for ten to 15 seconds.
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.
OMELETTE: Place two eggs per person into a bowl, season and whisk to incorporate the yolk and white.
Heat a small frying pan over a medium heat and add a knob of butter. When it bubbles, add the eggs, shake the pan and leave for 20 seconds to start to set.
With a spatula, draw the egg from the edges of the pan to the middle and shake again.
Once the egg is three-quarters cooked, use the spatula to fold the omelette over and slide on to the plate.
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