Eggs

Boiled Egg
Soft boiled - Place an egg into a pan of cold water with a lid on. Bring to a boil rapidly, then turn off the heat and leave for 6 minutes exactly.

Poached Egg
Only use the freshest eggs you can get your hands on. The fresher the egg, the firmer the white will be. This will also reduce the amount of stringy white that forms when you poach an old egg! Heston strains his eggs before he poaches them, which reduces this problem further. However, this may be slightly overkill for the home cook, so just stick to the freshest eggs possible. Poach in water at 80 deg C for 4 minutes. If you don't have a thermometer, poach in water just below boiling point and use your touch to guage when the white is set and the yolk is still soft and runny. This may take a bit of trial and error, but once you've got the knack, you'll never look back . . .

Scrambled Egg
Albert Roux and Heston opt for the bain marie when scrambling eggs. This makes for a very gentle cooking method, stirring constantly to obtain extremely creamy, barely cooked eggs. I have even seen chefs cook scrambled eggs sous vide in a water bath, massaging the bag from time to time. Again the practicality and time needed for both of these methods may not be suited to the home cook. Saying that, I do believe everyone should try the bain marie method at least once! I think a perfectly acceptable method of making scrambled eggs is in a saucepan. The trick is low and slow with continuous stirring. It is up to you to guage whether your heat is too high or if your eggs are overcooking. Be patient and remember that even when the pan is off the heat, the residual heat in the pan will continue to cook the eggs. Near the end of cooking, Gordon Ramsay adds a spoonful of cream or creme fraiche to lower the temperature of the eggs to combat this.

I use 3 eggs per person and start the eggs off in a bit of butter. season with salt and pepper later on in the cooking process nearer the end.

NEVER USE A MICROWAVE to make scrambled eggs, I beg you! This just makes the most rubbery mess ever.

Fried Egg

Eggs Yolks
Mayonaise
Egg yolks contain Lecithin, which is the key ingredient that causes fat and water to emulsify in mayonaise (the fat being the oil and the water from the water content in the egg yolk).

Egg Whites
Merangues
French Merangue
Italian Merangue
Swiss Merangue

Souffles

Flourless Sponges

Mousses

Sabayon

Parfait