Cooking with Eggs
Place the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a gentle simmer for 3-5 minutes, depending on how you like your eggs cooked. After 3 minutes they will be really soft and after 5 minutes both the white and the yolk will be set.
Bring a large pan of water to simmer. Season the water with salt and a dash of vinegar. Break the eggs, one at a time, onto a saucer then slide gently into the water. Cover the pan and continue to simmer for 3-4 minutes or until the eggs are cooked to your liking.
Classic French Omelette
3 eggs, 3 teaspoons of water, salt & black pepper, knob of butter
Step 1. A non-stick omelette pan is essential. Beat the eggs, water and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Step 2. Starting at the handle, fold over the omelette by a third . Slide the omelette down the pan.
Step 3. Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated regato cheese (optional) and serve with mixed salad leaves.