Eggs are amazing! Join us to master the art of cooking perfect eggs. You’ll learn poaching, boiling, frying, and scrambling. Discover the versatility of this humble ingredient and learn to make delicious dishes and fail-safe meals that are quick, budget-friendly and perfect for evening dinners or healthy snacks.
- Perfect Poached Eggs
- Tikka Spiced Fried Eggs with Naan Bread
- Scrambled Eggs
- Feta, Chilli & Tomato Frittata
- Soft Boiled Eggs with Asparagus & French Dressing
Perfect Poached Eggs
Ingredients for 2 servings
4 x free range eggs
Sea salt & cracked black pepper
- Bring a small saucepan of water to the boil, then add the vinegar & reduce the heat to a simmer.
- Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately . Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
- To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
- When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.
Shakshuka – Breakfast dishe where eggs are cooked in a tomato sauce.
Ingredients for 3 servings
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 0.5 tsp harissa paste
- 1 can chopped tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small handful of fresh coriander, chopped
- 1 small handful fresh parsley, chopped
- 2 tsp zaatar
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic, harissa, and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped herbs and zaatar
Tikka Spiced Fried Eggs with Naan Bread
Ingredients – Naan bread- makes 6
- ½ x 7 g sachet of dried yeast
- 1 teaspoon runny honey
- 45 g ghee , or unsalted butter
- 250 g strong white bread flour , plus extra for dusting
- 3 heaped tablespoons low-fat natural yoghurt
- 1 tablespoon nigella seeds
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
Tikka Spiced Eggs
Ingredients – serves 2
- 1 large red chilli
- 2 spring onions
- 2 teaspoon tikka spice paste
- a few sprigs of fresh coriander
- 4 free-range egg
- Halve and deseed the chilli, trim and halve the spring onions, then finely slice them both lengthways to create long thin strips. Place in a small bowl of iced water and leave to curl up while you cook your egg.
- Place a small frying pan over a medium heat with the curry paste, and cook for 1 minute until fragrant. Finely chop the coriander stalks, reserving the leaves for later, then stir into the paste for 30 seconds.
- Crack in the egg and cook to your liking, basting with the spiced oil as you go.
- Warm the flatbread in a dry pan over a medium heat, then transfer to a serving plate.
- Slide the egg onto the flatbread, drain the chilli and spring onions and scatter over the top. Sprinkle with the reserved coriander leaves and serve.
Ingredients – serves 2
- 4 x Free range eggs
- 1 x Knob of butter
- Crack the eggs into a bowl. Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
- Put a medium saucepan over a low heat and add the butter.
- Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
- Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
- Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
- Serve with lightly buttered toast.
Feta, Chilli & Tomato Frittata
Ingredients – Serves 2
- olive oil
- 1/2 x red onion
- 1 x garlic clove
- 6 x large free range eggs
- 100g x feta cheese
- 1 x red chilli
- handful of cherry tomatoes
- Knob of butter
- a few fresh chives
- Preheat the oven to 200 degrees.
- Heat a non stick or cast iron pan over a medium heat with a little oil.
- Crack the eggs into a bowl or jug and whisk together with a fork.
- Add the diced onion and fry for 3-4 minutes, until soft, then stir in the garlic. Cook for a further minute.
- Add in the cherry tomatoes, season and cook until the tomatoes begin to blister and break.
- Add in the chopped chilli and butter. Stir for a minute, then pour in the eggs.
- Cook for another minute, then add in the feta and chopped chives. Transfer to the oven for 8-10 minutes, or until the eggs are just firm.
- remove from the oven and allow to rest for a minute before tipping out of the pan.
Soft Boiled Eggs with Asparagus & French Dressing
Ingredients– serves 2
- ½ a small red onion
- 4 large free-range eggs
- 350 g asparagus
- ½ a bunch of fresh tarragon
- 2 heaped teaspoons Dijon mustard
- Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.
- Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.
- Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves.
- In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in the soaking vinegar from the onion through a sieve, whisking constantly. Taste and season to perfection with black pepper.
- When the time’s up on the eggs, divide the asparagus between your plates.
- Refresh the eggs under cold water until cool enough to handle, then peel, halve and plate up, sprinkled with the tarragon leaves and onion.
- Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a height with a pinch of pepper, and dig in.
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