Weekdays 10am-12:30pm ITV

Back to basics! How to cook an egg

It’s no yolk, but do you know how to boil an egg? It’s freshers’ week and with a past study showing that two thirds of us can’t remember how to boil an egg or how long to boil it for, we’ve called in an expert (John Torode) with a quick reminder of how to cook this student staple, perfectly!

Perfect poached eggs


2 litres water 

Splash White wine vinegar 



1. Put the vinegar and 2 litres of water in a deep pan and bring to a rolling boil.

2. Break the eggs into a small cup and carefully pour into the pan at 12 o'clock. 

3. You need to keep the water at a rolling boil as you add the eggs so keep turning up the heat as necessary. 

4. Once the eggs float to the surface, cook for a further two minutes.

Perfect scrambled eggs


6 eggs

100ml crème fraîche

70g butter

Salt & Pepper

Bread, or toast, and butter, to serve


1. In a large bowl, mix the eggs with the crème fraîche and season with pepper (but not salt). Just stir them together, don’t beat it or it goes a bit squishy when cooked.

2. Heat a flat bottomed heavy pan and add the butter

3. Add the egg mix and cook slowly, just moving it gently around the pan, it will take only a few minutes

4. Now season with a little salt

5. My best advice is to take the pan off the heat when the eggs are still runny, almost three-quarters cooked, and the remaining heat in the pan will do the rest.

6. Butter the bread or toast well, spoon over the egg and finish with more salt and ground black pepper.

Perfect boiled eggs


Large pan of water 

4-6 eggs 

Large bowl of cold water 

Toast or butter soldiers to serve


1. Bring a pot of water to the boil, gently lower 4-6 eggs into the pot, return to the boil and reduce the heat to a simmer.

2. Cook for exactly 5 minutes.

3. Lift the eggs from the water into a pan of cold water to stop the cooking.

4. Take the egg from the cold water and pop straight into an egg cup and serve with buttered soldiers!

Weekdays 10am-12:30pm ITV