COOK EGGS LIKE A PRO

SCRAMBLED To avoid overcooked eggs, Jamie Oliver recommends taking the pan off the heat when the mixture is “silky, slightly runny and slightly underdone”. Residual heat in the pan and the eggs themselves finish the job perfectly.

POACHED Nigella Lawson swears by this technique: crack a fridge-cold egg into a cup with 1 tsp vinegar or lemon juice; allow to sit while your water comes to the boil; switch off the heat, drop the egg in and leave for 4-5 minutes.

FRIED Delia Smith recommends heating ½ tbsp oil over a medium heat, turning it down low once hot. Add your egg and spoon the oil over so the top cooks slightly. Lift out after a minute and place on kitchen roll.