How to Convince Your Friends You’re Good at Cooking: Egg Week

Key skills taught: Various Egg Techniques

So this week is more of an unconventional recipe week as its more focused on a series of techniques and skills rather than a singular recipe. Because of this there will not be a ingredient list as all you need to follow along with the video are eggs! I will however provide some additional steps you can take to up your egg game from medi-yolk-er to egg-cellent.





Egg Seasonings:

This is of course up to personal taste but I would say that you should ALWAYS lightly salt your eggs. Black pepper, chilli powder and paprika (both smoked and not smoked) are always a fantastic addition.

From here on out I’ll be assuming you are seasoning your eggs so I don’t have to keep mentioning it.

Boiled Eggs:

In the video I address the different cook times of boiled eggs, Most of them can be eaten as is or with toast to dip in. However the 15 minute hard boiled is much better put to use sliced in salads and sandwiches. You can also use it to make a killer egg mayonnaise and if your feeling a bit adventurous try your hand at devilled eggs!

Poached Eggs:

We all love a poached egg, we all know what they go with, from avocado toast to eggs benedict. But something fun to utilise the technique I demonstrate in the video is adding ingredients and seasonings straight into the poached egg package.

Try adding some chives for an onion-y bite or even a little bit of grated cheese for sharpness! The possibilities are endless.

Fried egg:

In the video I demonstrated a sunny side up egg. But other options for fried eggs are over easy and over hard. An over easy egg is a fried egg that has the delicious fried whites on both side of the runny yolk, and over hard is the same but with a hard yolk.

To achieve this don’t cover your egg when cooking it and flip it over gently half way through the cook time. As always the cook time will be longer if you want  a hard yolk.

Scrabbled Eggs:

My favourite way to have eggs! Try adding the following to make your next breakfast or brunch that little bit more special:

  • Smoke salmon
  • Diced and fried veg
  • Spinach
  • Cheese!
  • Salsa
  • Bacon
  • Pesto
  • Fresh herbs

Be sure to add at the end though to avoid ruining the colour or texture of the eggs.


Heres a list of fillings to roll your beautifully silky omelette around:

  • Crab and cream cheese
  • Diced and fried veg
  • Spinach and ricotta
  • Mexican beans
  • Prawns
  • Goats’ cheese and beetroot
  • Marinated steak

This omelette technique works with nearly any filling of choice so go nuts with different ideas!


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