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Eggs Three Ways

By Adria Wu

Author- Adria Wu

As we look forward to a relaxed, sunshine filled, Easter bank holiday, we talk eggs (and not just the chocolatey kind).

Adria Wu, Cordon Bleu trained chef and woman behind the healthy eatery Maple & Fitz, joins us with 3 of her favourite egg recipes for a mouth wateringly indulgent breakfast in bed (hint, hint)

Eggs Poached


 Nothing beats a perfectly poached egg, but it can sometimes be hard to achieve, so here’s a simple and easy recipe to getting it just right. Serve with a healthy salad (tomatoes compliment eggs beautifully) or a thick slice of sour dough with lots of salted butter. Yum.

You will Need:


Sea salt & black pepper to taste

Optional: lemon zest, chili flakes, tomatoes, rocket, crusty bread and lots of butter


1.Gently boil water – bubbles should look like champagne.

2. Slowly swirl the water and gently drop the egg in the centre as close to the

water as possible (use a mug or small cup to drop egg).

3. Poach for 3 mins. Remove with slotted spoon and pat dry and serve with

salt, pepper, lemon zest and chilli flakes, tomatoes and rocket

4. If making multiple eggs, store cooked eggs in an ice water bath to prevent

further cooking. Reheat in the boiling water when ready to serve.

Scramble Eggs


Scrambled eggs are a classic, and whilst we all probably have our go to ways of making them these here are some simple steps to making them even more delicious. Good quality, free range eggs are a real must.

You will Need:

Eggs, 2-3 per person
Olive oil
Sea salt & black pepper to taste
Optional: fresh herbs e.g. chervil, chives

1. Separate whites and yolks. Whisk yolks to blend evenly and whisk

whites until very fluffy and packed with air. Combine yolks and

whites. Season with salt and pepper.

2. Heat a thick bottom non-stick pan on low with a few drizzles of olive

oil. When ready, add eggs. Cook eggs for 1 minute (like an omelette)

or until the bottom starts to set.

3. Using a silicone spatula, gently push eggs into the centre of pan. Tilt

pan to allow the uncooked liquid eggs to flow underneath cooked

eggs. Repeat until eggs are cooked but slightly runny (they will

continue to cook off the heat).

4. Serve with fresh herbs.

Silken Steamed eggs


Classic ingredients but with a Chinese inspired twist, steamed eggs are healthy, nutritious and best of all they’re delicious too.

Eggs, 2 per person

Cold water – 6 half shells per person

Sea salt to taste

Optional: tamari or soya sauce, sesame oil, green chillies

1. Crack eggs into bowl and add water (ratio is 1 egg : 3 half shells of water).

2. Lightly beat eggs with a fork until combined (using a whisk will add too much air which will cause bubbles in your steamed egg dish). Season with salt.

3. Strain eggs through a sieve into a steam-proof dish to remove bubbles or skim bubbles with spoon.

4. Bring 2 cm of water to the boil in a pot large enough to hold your steam proof dish.

5. Lower heat to about 20% of power.

6. Place a steaming rack or a small steam proof bowl (to act as a rack) on top of your pot of boiling water.

7. Place egg dish on top of this, with a lid on. Steam for 15-25 mins depending on thickness of egg mix (about 7 mins: 1 cm thickness).

8. Open and check if the eggs are cooked by gently shaking dish (over cooking will create bubbles and you will lose the silken effect). Gently remove eggs with mitts.

9. Serve with tamari and sesame oil with freshly chopped chilis.

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