a 1960s advertising campaign encouraged us to go to work on an egg but sadly many people have reached adulthood without knowing how to boil an egg properly thus coining the famous phrase he couldn't even boil an egg this simple step-by-step guide will provide all the tips to make cracking boiled scrambled and poached eggs at any time of the day for boiled eggs the ingredients are simple some fresh eggs and some water first don't try to boil eggs straight from the fridge very cold eggs immersed in boiling water will probably crack if you prick the rounded end of a cold egg with a pin it will not crack always use a small saucepan too much space for eggs to roll about will encourage cracking and there's no need to have the water bubbling fiercely a gentle simmer is enough load the egg in gently ideally with a slotted spoon for safety and have a kitchen timer on hand to get the desired state of egg the timer should start when the water comes back to the boil if you want a soft egg with a runny yolk and a lightly cooked white ball for three minutes do not serve these to vulnerable groups such as pregnant women young children and the elderly four minutes we'll give you a white that's just set and a creamy yolk after five minutes the white and yolk should be perfectly set if your preference is towards the hard-boiled cook for 8 minutes whenever the egg is done to your personal preference remove carefully from the pan with the slotted spoon and placing your red cup scrambled eggs are quick and easy to make for each person you'll need the following two eggs salt and pepper butter a tablespoon of milk or water a whisk a spatula a bowl and a saucepan first break the two eggs into a bowl and add milk or water eggs and milk beaten together well before cooking will give fluffier moister eggs beat with a fork or whisk and add salt and pepper to season if required the more you whisk the less the egg whites will show up after cooking heat a small amount of butter gently in a non-stick pan or skillet until melts and bubbles the butter should coat the entire pan pour the mixture in whisking all the time make sure the heat is low as the eggs begin to cook the mixture will solidify move it around the pan with a spatula to achieve the desired texture when the egg is almost scrambled take it off the heat if you want less runny eggs on top flip them over and cook on the other side for a few seconds when the egg is almost scrambled take it off the heat turn out onto the plate and enjoy finally poached eggs are another alternative ideal on top of toast just follow these steps carefully you will need eggs water vinegar salt and pepper and a pan first bring a large pan of water to the boil the deeper the better add salt and pepper to taste when the water is boiled add one tablespoon of vinegar per pint of water reduce the heat to a slow simmer carefully crack one egg into a teacup or ladle take a spoon and stir the water to create a Whirlpool effect lower the cup into the water pouring the egg out gently the egg white will turn white in the hot water medium or large eggs take two to three minutes for the white to cook but the yolk remaining runny after cooking remove the egg with a slotted spoon and place on the cooked toast you're good to go