Eggs

Eggs can be cooked in minutes and make an easy quick snack, light meal or cafe-style breakfast.

Cooking directions

Boiled eggs:

• Put egg in a small saucepan and cover with water.
• Cover saucepan and bring water to the boil.
• For a runny egg: simmer for 3 to 4 minutes. Cut the top off, put in egg cup and eat with wholegrain toast.
• For a firm egg: simmer for 5 to 6 minutes. Shell and eat plain for a simple snack, or mash with a little low-fat mayonnaise and make a sandwich.

Poached eggs:

• Fill a saucepan with about 10cm of water and add a splash of vinegar (helps the egg keep its shape).
• Bring the water to a boil.
• Break the egg into a saucer or shallow cup.
• Slide the egg into the saucepan.
• As soon as the water starts simmering again, turn off the heat and cover saucepan with lid.
• Stand for about 2 minutes, or until the egg white has set.
• Lift the egg out of water with a slotted spoon.
• Serve on wholegrain toast with freshly ground black pepper. For a change, try serving with grilled tomatoes and spinach.

Scrambled eggs:

• Beat egg with 1 tablespoon low-fat milk (per egg) in a bowl. Beat well so yolks and white are well mixed.
• Scrambled eggs can be cooked in the microwave or in a non-stick pan.
• Microwave - cook for 30 seconds, then stir. Continue cooking in 30-second bursts until cooked.
• Non-stick pan - pour beaten eggs into pan and cook gently, stirring often until eggs are cooked.
• If you like your scrambled eggs moist, stop cooking when still a little wet and the heat of the eggs will finish cooking them.
• Serve on wholegrain toast with freshly ground black pepper. For a change, try serving with grilled tomatoes.

Ingredients

1 egg