Which came first, the chicken or the egg? It's an age-old question that still remains a mystery. And that's not the only mystery surrounding eggs. Techniques such as poached, omelettes or hard-cooked seem simple but can be tough methods to crack. Burnt bottoms, runny tops, ring-around-the-yolk, or imperfect poaches are common pitfalls. Whatever your egg dilemma, you've clicked on the right page. We've uncovered foolproof methods to cooking with these kitchen staples. You'll become an eggs-pert in no time! So, go on, get out there and break an egg!

The Perfect Poach

1. Bring 5 - 7cm of water to boil in a fry pan. Reduce heat to simmer.
2. Break cold eggs, one at a time, into a custard cup. Holding the dish close to the water surface, slip egg into water quickly. Do not crowd eggs in pan.
3. Cook in gently simmering water about 3 to 5 minutes, until whites are completely set and yolks are firm and covered with a thin transparent layer of white.
4. Remove eggs from water with a slotted spoon. Drain in spoon or place on paper towels and trim any rough edges, if desired. Serve hot. Avoid precooking or reheating poached eggs.

Hard-Cooked 1-2-3

1. Cover a single layer of large eggs with water in a saucepan. Water level should be at least 2.5cm above eggs. Cover the saucepan and quickly bring the water just to boiling.
2. Remove from heat. Let eggs stand covered in the hot water for 15 minutes (18 minutes for extra-large eggs).
3. Drain water from pan and immediately run cold water over eggs until completely cooled.

Very fresh eggs are harder to peel. Use eggs that have been in your refrigerator for a few days.

Scrambled Eggs Success

The secret to successfully scrambling eggs is to cook them slowly over low heat. Resist the temptation to rush the cooking process by using a higher heat as this results in over cooked, rubbery-textured eggs.