this method will push the shattered shell back into the actual egg; you’re also risking tiny fragments falling into your bowl or pan. The second reason? Bacteria from those shell fragments could ...

This type of dish can frustrate even the most confident of kitchen lovers and the eggs often fall apart in the pan as they cook when cooks use the wrong water temperature or overboil them.

The basic ingredients are simple: flour, milk, eggs, and anything else you want to use as a flavouring ... For a thicker American pancake, he recommends looking for a diameter of around 10cm.

Pour water to the depth of about 10cm (4 in) in a 25cm (10 inch ... Use a ladle to stir the water in the pan, to create a vortex, then slide the egg off the dish into the centre of the swirling ...

To poach the eggs, fill a saucepan with 10cm/4in of water and a splash of white ... Reheat all the eggs in the poaching pan for 30 seconds, then sit on top of the salmon. Give the sauce a quick ...

After 25 years of dining, the restaurant critic reveals how he cooks at home - Celebrated restaurant critic Jay Rayner has ...

In a seperate bowl, whisk the egg whites with a pinch of salt ... and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.

Rub in the butter and then add one egg. Use a tablespoon or two of ice ... floured work surface and cut into 6 rounds with a 10-cm/ 4-inch-diameter pastry cutter and 6 rounds with a 14-cm/5½ ...

Unwrap the pastry and cut 4 rounds (12cm each in diameter) to fit a 10cm x 2 cm quiche pans. Line the pans with the individual ... Combine the milk, cornflour and egg yolks until the cornflour has ...

"It all depends on how many eggs you are making," Serrano-Bahri advises. "If you are boiling one or two, a small pan is fine. If you're making a large batch, I recommend a deeper pot of water." ...