Eggs four ways

Eggs are a protein packed breakfast option which are fast and easy to cook in different ways. Serve egg with wholemeal/wholegrain toast or as a side on a dish, in a breakfast muffin.

Scrambled egg

1. Crack eggs in a bowl.

2. Add 2 Tbsp milk, salt and pepper and lightly whisk with fork.

Pan:

In a lightly oiled/ buttered pan, pour in eggs. Using a spatula to gently move eggs around the pan for approximately 2-3 mins until fluffy and cooked

Microwave:

In a microwave safe bowl, cook on HIGH for 90 seconds, stirring every 30 seconds.

Poached egg

1. Fill a pan or low saucepan with 3/4 water and bring to a simmer

2. Once simmering, crack eggs into water

3. Cook eggs for 3-4 minutes until whites are set and yolk is runny. Cook for an extra 1-2 minutes for less runny yolk.

4. Using a spatula or slotted spoon, remove eggs and serve.

Boiled egg

1. Half fill a saucepan with cold water and place eggs inside.

2. Place saucepan over medium-high heat. Once water begins to simmer, set your timer.

Soft Boiled: Simmer for 4 minutes

Hard boiled: Simmer for 8 minutes

3. Once cooked, remove the egg shell and cool by placing eggs under cold water for 30 seconds.

Fried egg

1. In a oiled/ buttered pan, crack eggs

2. Cook for 3 minutes, or until whites are set.

3. Using a spatula, flip egg. Cook for further 30 seconds. For a less runny yolk, cook for an extra 30 seconds.

4. Remove from pan and serve.