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Gordon Ramsay has shared his top tips for making the perfect poached eggs every time and you only need one simple ingredient ...

For scrambled eggs bursting with taste – from a squeeze of lemon, a dollop of Greek yoghurt, to subbing oil for some butter – ...

Mary explained: "Don't panic when first tipping an egg into the poaching water. The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end ...

Perfecting the poached egg is quite a challenge. Whether it's too runny or not runny enough, mastering this essential of a Full English breakfast can take years. However, Gordon Ramsay has ...

The hard-boiled egg setting seems to be the favourite and is just about foolproof. For other types of eggs, it may take a bit more finessing. The gadget only cooks "one small omelette at a time," for ...

Three egg-sperts spill the secret to cooking cafe-style poachies that are as round and bouncy as ping pong balls.

Begin by cracking two eggs into a buttered pan set over medium-high heat. Gently separate the whites from the yolks and ...

If you’re poaching several eggs, continue to add them to the pot, working swiftly so they are ready around the same time. Keep the water just boiling.

Donald Niedekker’s “Strange and Perfect Account From the Permafrost” offers an ambitious view of human history and is full of ...