Learn the techniques

Egg cooking lessons

Ten focused lessons explain the skills behind successful egg dishes: what to do, what to look for and how to correct the result next time.

Path 1

Start with handling

Cracking and separating are small skills that prevent waste and make every later technique easier.

Crack eggs cleanly →Separate whites and yolks →

Path 2

Learn gentle heat

Microwaving, steaming, coddling and baking show how heat reaches the egg in different ways.

Cook eggs in a microwave →Steam eggs →Coddle and bake eggs →

Path 3

Build structure

Custards, soufflés, French toast, sauces and baking use eggs as binders, foams and emulsifiers.

Set a quiche or savoury custard →Understand a soufflé →Make French toast →Make hollandaise and warm egg sauces →Prepare eggs for baking →

Complete library

Choose a technique

These are lessons rather than fixed recipes. Once you understand the controls, apply them to the ingredients and method you are using.

01 · Core skills

Crack eggs cleanly

Open an egg without driving shell into the white, breaking the yolk or contaminating the rest of a recipe.

5 minutes · Learn the skill →02 · Core skills

Separate whites and yolks

Keep whites free of yolk for strong foams and keep yolks whole for sauces, curing or careful cooking.

10 minutes · Learn the skill →03 · Gentle heat

Cook eggs in a microwave

Use short bursts, standing time and steam release to cook eggs evenly without dangerous pressure build-up.

10 minutes · Learn the skill →04 · Gentle heat

Steam eggs

Use condensing steam for repeatable soft or firm eggs and an alternative route to easier peeling.

15 minutes · Learn the skill →05 · Gentle heat

Coddle and bake eggs

Understand two gentle methods that set eggs in small dishes, with or without a surrounding water bath.

25 minutes · Learn the skill →06 · Oven & baking

Set a quiche or savoury custard

Balance egg, dairy, filling moisture and oven heat for a sliceable custard without curdling or a soggy base.

20 minutes plus baking · Learn the skill →07 · Oven & baking

Understand a soufflé

Combine a flavoured base and egg-white foam without knocking out the air that provides the lift.

30 minutes plus baking · Learn the skill →08 · Core skills

Make French toast

Soak bread enough to create a custardy centre while keeping the slice intact and the outside evenly browned.

20 minutes · Learn the skill →09 · Sauces & structure

Make hollandaise and warm egg sauces

Control yolk temperature while building a butter emulsion, then recognise how to rescue a sauce before it splits.

20 minutes · Learn the skill →10 · Oven & baking

Prepare eggs for baking

Measure accurately, decide when temperature matters and add eggs without splitting a batter or losing aeration.

15 minutes · Learn the skill →

Put it into practice

Lesson, laboratory or recipe?

Use these lessons to learn a transferable technique. Use the cooking laboratory for timing, heat and doneness. Use the recipe library when you want exact ingredients and a complete dish.