Recipes

Coming soon!
Egg curry
Indian eggy bread
Eggs benedict

Soft boiled eggs

1. Place the eggs in a pan and fill with water just so the egg is peaking out of the water slightly.
2. Bring the water to the boil careful not to cause the shell to crack.
3. Once the water is boiling reduce to a very low simmer and leave for 3 minutes. Then remove the eggs from the pan and crack the top to prevent the egg from cooking any further.

Hard boiled eggs
You're best using eggs that are over 1 week old as it's easier to remove the shell once they're cooked. Very fresh eggs are difficult to peel and the white will stick to the eggshell membrane.

1. Carry out the method for soft boiled eggs as detailed above
2. Leave on a very low simmer for 6-10 minutes.
3. Remove from the heat and discard the hot water.
4. Fill the pan with the eggs with cold water and leave to cool before peeling.

Poached Eggs

1. Bring a large pan of water to the boil and add a generous glug (approx 6-8tbsp) of vinegar.
2. Once the water has come to a rolling boil, turn off the heat and gently swirl the water.
3. Crack an egg into the centre of the pan and allow the egg to fall gently into the water. Depending on the size of the pan you can have 1-3 eggs poaching at the same time.
4. Cook the eggs for 3 minutes then lift the poached eggs out of the water. Giving them a little wobble, you should be able to tell if the white is fully cooked. There should be a bit of give like the way jelly wobbles but slightly firmer.

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