Celebrity tips on how to perfectly poach, fry, scramble and soft boil your eggs every time

Once unfairly labelled as rotten, it turns out they are bundles of joy. Here, GIULIA CROUCH shows how best to cook them – including tips from celebs – and reveals why their health benefits are no yolk.


USE the freshest eggs possible. Add a splash of white wine ­vinegar to a pan with 5cm of water and bring to simmer.

Crack the egg into a ramekin. Stir the water to create a gentle whirlpool and slide the egg softly into the middle.

Cook until you can see the white is set – usually around three minutes.

Lift out with a slotted spoon, letting it drain for a few seconds. Place the spoon on kitchen paper to absorb any water and serve.

CELEB CHEF TIP: Tom Kerridge says to cook the egg in its shell for ten seconds first to set the white and help it keep its shape.


MELT a very generous knob of butter in a small frying pan over a low heat.

Crack in two large, fresh eggs and stir immediately with a wooden spoon.

Add salt and pepper then stir frequently, but not constantly. Keep the heat very low and cook slowly.

Remove from hob just before you think they are done, as they will continue to cook from residual heat.

CELEB CHEF TIP: Gordon Ramsay likes to stir in a blob of creme fraiche after cooking.


BRING a small pan of water (enough to just cover the egg) to the boil. Reduce heat slightly.

Place the eggs gently into the water using a tablespoon.

Cook for exactly five minutes for a perfectly dippable yolk and set white.

Cook for seven minutes for a set white and firmer yet squidgy yolk, ideal to have with salad.

CELEB CHEF TIP: Nigella Lawson uses a room-temperature egg to stop it cracking when you put it into the water.


HEAT a generous splash of olive oil in a small frying pan. When it is hot, but not hot enough to spit, crack in the egg.

Baste the egg with a little of the oil while cooking.

Cook for around two minutes, until the white is set, the outer edges are crispy and the yolk is runny.

Lift out with a spatula and sprinkle with salt and black pepper.

CELEB CHEF TIP: Delia Smith uses leftover bacon fat instead of olive oil.

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