33 pages and I've only just found this thread.
I apologise if eggs have been done, but I feel the need to say how brilliant they are. I'm going through a real egg phase. I have finally learned how to boil an egg and get it right 9 times out of 10*. Likewise poached eggs** and scrambled eggs***.
I know how good they are in stuff, but it's amazing how well they can hold centre stage too.
Okay: egg praise over (for now).
(*cold egg in cold water. Heat until water bubbles lightly and turn heat right down or even off. Then leave for 3.5 (smaller) 4 mins (larger) before removing and topping, serving with lovely buttery bread)
(**break into a pan of boiling water, bring back to boil then immediately turn heat right down or even off. Then leave for 3.5 (smaller) 4 mins (larger) before removing serving with lovely buttery bread and black pudding)
(***break 2 or 3 eggs into a bowl. Hand whisk (with optional cream/full fat milk to about 25% of volume) and add a little salt. low/medium heat a frying pan with a k/nob of butter and/or oil. Pour the egg mixture into the middle of the butter/oil and immediately turn heat right down. Gently and regularly move the eggs so they do not set, and the runny bits are always being moved into the heat. The slower you cook them, the better they are. Serve with lovely, buttery etc)