A staple of most diets, eggs are cheap, nutritious and extremely versatile. All you have to do is master the basic techniques of scrambling, poaching, frying, boiling and omelettes to be able to rustle up a meal in minutes!
People vary in how they like their eggs boiled, from runny to almost hard. Here Delia outlines the best ways to crack this favourite breakfast method!
Air, absolutely no grease and a large mixing bowl are the three essentials if you want perfectly whisked egg whites.
Sunny side up? Easy over? Whichever way you like them, fried eggs are a doddle to make and very versatile things to add to other recipes.
Omelettes are really easy once you have the knack, providing you with a lunch or supper dish in minutes! Then all you have to do is choose which type you want to eat.
Whether you prefer your meringues crisp and powdery or chewy and soft, Delia explains how to achieve the right result every time.
It's easy enough to avoid those rubbery hard scrambled eggs you sometimes end up being served in hotels - all you need to remember is to serve them up when they're still very soft. Delia reveals all...
There are egg separators available in cookshops, but once you know how, it's actually very easy to separate an egg, leaving you with white and yolk intact.
This is so useful to know: when it comes to making cakes it doesn't really matter if an egg is less than fresh, but for frying, boiling, poaching or scrambling, the fresher the better. Find out how...
Return to Homepage
Have you looked at the Delia Online Cookery School
Most Popular how to cook articles
- How To Cook
- Chicken and other poultry
- How to carve chicken
- How to joint a raw chicken
- How to roast chicken