10 Ways to Cook Eggs


Eggs; alongside being protein-filled pockets of goodness, are surprisingly versatile.

We all have a preference, but stepping out of our comfort zones, can have some pretty egg-cellent results!


At Easter, eggs always seem to be in abundance, and we ain’t just talking about the chocolate ones, therefore we should seize the opportunity to get adventurous with our egg cooking!

You can even use some of the styles of cooking here to customise the breakfast recipes we featured on the blog last week!


So without further a do, here are 10 scrumptious and fun ways to cook eggs…






Quick, simple and a classic element for most traditional breakfasts, you can’t go wrong with a scramble. Whether you opt for the hob, or you save time and prep your scrambled eggs in the microwave; these eggs are protein-rich and deliciously fluffy.

  • Beat eggs, milk, salt and pepper in bowl until blended. (Combo of which depends on preference)
  • Heat butter in large non-stick skillet over medium heat until hot. Pour in egg mixture.
  • As eggs begin to set, gently pull the eggs across the pan with a wooden spoon or spatula, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat, serve and eat!


Soft-boiled eggs are achieved with perfect timing; whether you’re a big fan of dippy eggs or not, you can’t deny that they uphold a firmly high ranking in the egg world! Plus, they’re the perfect excuse to up your breakfast display game, with the help of fancy egg cup!

  • Bring a saucepan of water to a rapid boil, add sprinkle of salt and keep it at a rapid boil.
  • Prick the bottom (wider end) of the egg with an egg pricker
  • Immerse in the boiling water and boil for exactly 5 minutes.
  • Dash in cold water, crack & enjoy. Get them soldiers at the ready!
  • Alternatively you can make this whole process quicker, and much easier with the Andrew James Egg Boiler





Undeniably harder to master, but the favourite of oh-so many; nothing can beat that moment when you cut into a poached egg, and the yolk gently spills out like a stream of eggy goodness!

poaching eggs is also the lowest fat option for cooking eggs as it reduces the risk of the yolk’s fat from being oxidised or changing before and during cooking, as well as the fact that not a drop of oil or butter is required!

  • Make sure your eggs are really fresh. Fresh eggs have a thicker white near the yolk that will better hold a round shape as it cooks. You can tell how fresh an egg is by putting it in a glass of water; if it lies horizontally at the bottom, it is very fresh; if it starts to float or stand on end it is less fresh.
  • Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan.
  • Add a drop of vinegar (you can add this to the water in the pan if you prefer).
  • Bring a pan of water filled at least 5cm deep to a simmer. Don’t add any salt as this may break up the egg white.
  • Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
  • Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
  • Cook for 3-4 minutes or until the white is set.
  • Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white.
  • Alternatively, you can cut the fiddly bits to a minimum by preparing perfect poached eggs in the Andrew James Egg Boiler.









One of the best ways to get creative with your eggs is to serve them up with a host of other delicious ingredients in omelette form. From a breakfast omelette loaded with mushrooms and chorizo, to a goats cheese and spinach dinnertime delight.

  • Beat eggs, water, salt and pepper in small bowl until blended.
  • Heat butter in 7 to 10-inch non-stick omelette pan or skillet over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.
  • Gently push cooked portions from edges toward the centre with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
  • When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet. Fold omelette in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelette onto plate. Serve immediately.
  • To save time and effort, you can always use the Andrew James Omelette Maker.





The retro canapé that keeps us coming back for more; preparing a stuffed egg may sound like a fiddly job, but it doesn’t have to be! The devilled aspect comes from the quick of spice generated from the traditional filling of hot mustard, chilli pepper, vinegar and then something creamy such as may or cream cheese.

  • Boil the eggs. Bring water to a boil and add the eggs. Cook for 12 minutes( water should cover eggs)
  • Place the eggs in ice bath or simply cold water and let chill 5 minutes.
  • Peel the eggs and slice lengthwise. Scoop yolks in separate bowl and place the eggs whites on extra plate.
  • Add all the other ingredients (except paprika powder) to the yolks and mix until creamy.
  • Scoop mixture into the egg whites and sprinkle with paprika powder and enjoy ! To make it look extra nice you can use a pastry bag to fill the eggs.





Whether you like’em sunny side up, or flipped over with a concealed yolk; you can’t beat a good fried egg. They are unbeatable when it comes to a fry up, or as part of a devilishly tasty breakfast sarnie!

  • Heat 2 tsp. butter or oil in non-stick skillet over medium-high heat until hot.
  • Break eggs and slip into pan, 1 at a time. Immediately reduce heat to low.
  • Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Slide fish slice under each egg and carefully flip it over in pan. Cook second side to desired doneness.
  • For sunny side up, do not flip instead take of heat when yolk begins to set.
  • Sprinkle with salt and pepper. Serve immediately.








Quiche is the quintessential party food that has you heading back to the table for slice after slice!

In it’s essence, it is a rich-baked custard (mixture of eggs, cream and normally cheese as well) wrapped up in a crisp crust.

French in its origins, quiche is an ingenious way to cook eggs, transforming them into a moreish dish that has had true staying power, dating right back to the 1600’s!

/2 to 1 cup shredded cheese (2 to 4 oz.)
1 baked pie crust (9-inch)
1/2 to 1 cup filling (see below)
6 Eggs
1 cup milk
1/2 tsp. dried thyme leaves OR other herb
1/2 tsp. salt
  • Heat oven to 190°C. Spread cheese evenly in bottom of pie shell. Top with filling in an even layer.
  • Beat eggs, milk, thyme and salt in medium bowl until blended. Carefully pour over filling in pie shell.
  • Bake in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into wedges.





Last year a breakfast trend set Instagram alight that centred all around the humble egg.

With their white fluffy bottom, and a sunny yellow yolk resting on top, you can see just where the name for these delicious delights comes from!

These fantastical eggs are a lot easier to whip up than they first appear, just use our recipe below!

  • You’ll have to start by separating your eggs, removing the yolk from the whites. Then begin to whip up your egg whites until fluffy using a hand mixer. Once they’re stiff you can add any flavourings you fancy, we’ve used parmesan cheese and chives, but we also love things like bacon bits or chilli.
  • Lay this cloud-like mixture onto a baking tray and cook in a pre-heated oven at around 180C for 6-8 minutes, or until lightly golden on top of the peaks. Once your cloud eggs get to this stage you can add your separated and saved egg yolks on top. Pop these into the middle of your egg white clouds and bake for a further 2-3 minutes until just cooked, but still dippy.









Whether you enjoy these bad boys as a high-protein snack, or in a salad, they are incredibly delicious and very simple to prepare!

However, if you struggle with the peeling process, a way to make it easier is to buy the eggs around a week before cooking, and to peel them immediately after cooking.

  • Cover the eggs in a saucepan with water
  • Heat the pot on high heat and bring the water to a full rolling boil.
  • Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
  •  Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.

Or to make life a whole lot easier, you can cook perfect hard-boiled eggs with the Andrew James Egg Boiler.





Eggnog’s popularity has taken a little tumble of late after centuries of it being a firm favourite, and we are keen to bestow some glory upon it once again!

For many, it is synonymous solely with Christmas, but it’s creamy and rich flavour works well as a dessert tipple throughout much of the year and we thought why not include something a little different into the mix! With a little alcoholic twist!

  • 6 medium free-range eggs (preferably organic and as fresh as possible), separated
  • 150g/5½ oz golden caster sugar
  • 500ml/18fl oz whole milk
  • 400ml/14fl oz double cream
  • 350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference
  • freshly grated nutmeg, to taste

  • Whisk the egg yolks in a bowl with 100g of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer).
  • Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.
  • Pour the mixture into two 750ml bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.)
  • Place the egg whites in a box and freeze until ready to serve the egg nog.
  • When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.
  • Pour the eggnog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glasses and serve with a freshly grated nutmeg on the top.








Eggs truly are as versatile as they are yummy!

But at long last, the question remains; how do you like your eggs in the morning?

Let us know over at @andrewjamesuk on Instagram and @andrewjamesltd on Twitter as we’d truly love to see them.


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