Three traditional ways to cook an egg!

Boiled eggs

Ingredients:

• 1 large Rymer Farm free range egg

Recipe:

1. Place a saucepan on a medium heat and fill it with water (top tip: boil the water in the kettle first!)

2. When the water is simmering, not boiling, gently place the egg into the pan. You may want to use a spoon to do this as the water will be very hot!

3. For a runny yoke, cook the egg for 4-5 minutes. If you prefer it hard-boiled, cook for 7-8 minutes. 

4. Once done, carefully take the egg out of the pan with a spoon and place it into your egg cup.

5. Using a heavy spoon, give one hard tap on the top of the egg. Carefully spoon off the cracked top, taking off enough shell so that the rich yolk is visible.

6. Enjoy as it is, or cut a piece of toast into strips to create some edible dipping tools!

Scrambled Eggs

Ingredients:

• 3 large Rymer Farm free range eggs

• knob of butter

• dash of milk

• salt

• pepper

Recipe:

1. Crack the eggs into a mixing bowl. Add a dash of milk for a creamier taste, and a pinch of salt and pepper for seasoning. 

2. Using a hand-held whisk or fork, beat the egg until the yoke and egg whites are thoroughly mixed and a runny, smooth consistency forms.

3. Place a non-stick saucepan on medium heat and melt the knob of butter, tilting the pan so it spreads evenly across the bottom. Pour in the egg mixture, and mix it with a spatula (wooden or silicon so as not to scratch the surface!) so that the egg doesn’t settle on the bottom. 

4. As the egg cooks, keep scraping it from the bottom of the pan and stirring until it turns into a runny, fluffy consistency, or to your preferred taste. This should only take a few minutes. 

5. Serve on a slice of fresh toast, and add any toppings you like. I find the best scrambled eggs come with a few slices of smoked salmon on top! 

Poached Eggs

Ingredients:

• 1 large Rymer Farm free range egg

• 1 tablespoon of Vinegar

Recipe:

1. Fill a saucepan with water and place it on a medium heat.

2. Add around a tablespoon of vinegar to the water (don’t worry – it doesn’t affect the taste!)

3. Crack the egg into a small bowl/ramekin. This will make it easier to pour the egg into the water.

4. Once the water starts to simmer (not boil!), grab a large spoon. Slowly stir the water in a clockwise direction, until a whirlpool effect is created, and a cone-like shape naturally forms in the middle of the water.

5. whilst the water is still swirling, take the small bowl and pour the egg directly into the middle of the swirl. If this is done correctly, the water should be carrying the egg in one piece around the pan.

6. Allow the egg to float around the pan for around 4 minutes, until you see the egg white go from clear to a thick white. 

7. Take the egg out of the pan. For me, poached eggs are best served on a slice of toast with some smoked salmon and hollandaise sauce dolloped on top!