Whether they’re fresh or chocolate, we can’t get enough of eggs at Easter. Put them to work with our best-ever tips and tricks.
Eggs and soldiers are a classic breakfast combo, but why stop at toast? Bring in a new army with all-new dipping ideas. Start with steamed asparagus wrapped in smoked salmon, then try our other delicious options below.
Here are more ideas for dippy egg:
Fried, scrambled or poached?
However you like your eggs, get them right every time with our foolproof cooking tips.
Enjoy an easy brekkie with this guide to fried eggs. Heat oil in a frying pan over medium heat. Crack an egg into the pan and cook for 2 mins. If you like your fried egg sunny-side up, you’re done. If you prefer a firm yolk, flip the egg and cook for a further 1-2 mins.
Tip: Use a non-stick frying pan and omit the oil if you prefer.
For perfect scrambled eggs, whisk eggs and a generous dash of cream in a bowl. Season. Melt a little butter in a non-stick frying pan over low heat. Add egg mixture and increase heat slightly. Once the mixture starts to set on the bottom of the pan, use a flat-edged wooden spoon to push the mixture slowly around the pan (don’t break up mixture too much) until almost fully cooked. Remove from heat.
Poaching eggs is easy when you know how. Boil a saucepan of water, then reduce heat to medium-low. Add 1 tbs vinegar – this helps the egg hold together. Crack 1 egg into a jug. Stir water to make a whirlpool. From just above the water, gently pour egg into the centre of the whirlpool. Cook for 4 mins for a soft yolk.
Tip: Use a slotted spoon to transfer the poached egg to a plate lined with paper towel, or to a crusty piece of bread – this absorbs any water from the egg. Discard paper towel or bread and serve egg with your favourite sides.
Create a striking Easter centrepiece with ombré coloured eggs. Hard boil your eggs, then combine ½ cup (125ml) boiling water, 1 tsp vinegar and your desired liquid food colouring in a bowl.
For lightly coloured eggs, use up to 10 drops of food colouring. Carefully add hard-boiled eggs and leave for 5 mins, then use tongs to transfer to an empty egg carton to dry.
For more intensely coloured eggs, add more food colouring to the water mixture – the more food colouring, the more intense the colour. Carefully add hard-boiled eggs and leave to soak for up to 15 mins before transferring to an egg carton to dry.