There’s an art to creating the fluffiest scrambled eggs, or the softest poached egg with gooey yolk. Our Editor shares his tricks to help you get it right every time!  

Soft & scrambled 

Serves 1  

In a bowl, whisk together 3 eggs and season. Heat 2 Tbsp butter in a large pan and remove from the heat. Pour in eggs and place back onto the heat. After about 30 seconds, use a spatula to pull the cooked eggs from the sides, swirling the pan to allow the uncooked eggs to hit the direct heat. Continue doing this with your spatula, creating folds of fluffy eggs in the pan. With some of the eggs still runny, remove from the heat and continue to fold using your spatula. The residual heat from the pan will continue to cook the eggs. Serve while hot.

Boiled & tested  

Serves 1   

Fill a pot about 3⁄4 way up with water and bring to a boil. Once boiling, place eggs onto a large spoon and gently lower into the water. (Throwing or dropping the eggs into the water can cause the egg shell to crack and allow the egg to seep through into the water). Boil eggs for 6 minutes for a runny yolk or 8 minutes for a firm yolk. Remove from heat immediately and place into an ice bath to stop the cooking process. Carefully remove the shell by gently cracking onto a surface and peeling back the cracked shell bits. Serve immediately.

Cheesy omelette  

Serves 1  

In a bowl, whisk together 3 eggs and season. Heat 2 Tbsp butter in a large pan and remove from the heat. Pour in eggs and place back onto the heat. After about 30 seconds, use a spatula to pull the cooked eggs from the sides and swirling the pan to allow the uncooked eggs hit the direct heat. (Doing this creates a thicker base for your omelette, preventing it from breaking when flipped). Sprinkle the one half with your favourite fillings and cover with cheese. Using a spatula, flip the side without toppings over to enclose, cover with a lid and allow to steam so the cheese can melt – about 2 minutes. Remove from heat and allow the omelette to steam for a further minute before transferring to a plate. Serve immediately.

Also read: Rolled herb omelettes with hake

Perfectly poached 

Serves 1  

Fill a pot about 3⁄4 way up with water and bring to a boil. Add about 3 Tbsp white vinegar to the water. Crack one fresh egg into a small ramekin (this helps eliminate getting egg shells into the water). Once boiling, bring the water down to a medium simmer and, using a whisk, create a whirlpool in the pot. As the whirlpool is about to stop, tip in your egg and simmer gently for about 5-6 minutes for a soft runny yolk or 6-8 minutes for a medium-firm yolk. (It is the action of creating the whirlpool as well as the addition of vinegar that helps create the iconic shape). Remove the egg using a slotted spoon and place onto a clean plate. Season and serve immediately.

Sunny fried crispy eggs 

Serves 1  

Heat 1 Tbsp each butter and oil in a pan over medium-high heat. Swirl it around to coat the entire pan and crack the egg in the pan. Fry the egg for about 2-3 minutes for a soft yolk and 3-4 minutes for a medium yolk. Spoon the butter and oil mixture over the egg whites to create the perfect crispy egg. Season well and transfer to a plate. Serve immediately.

Also read: Curried fried eggs

Recipe & Styling: Chad January
Photographs: Zhann Solomons