What to cook with eggs

Eggs are the reason a kitchen is never truly empty. They cook in three minutes, go with every starch, and turn leftovers into a meal by sitting on top of them.

Most egg dishes go wrong through heat rather than technique. Scrambles, omelettes and bhurji all want a lower flame and a shorter cook than instinct suggests, and all three should leave the pan looking slightly underdone.

Worth knowing: Seven minutes gives a jammy yolk, nine gives firm. Straight into cold water afterwards or they keep cooking.