Perfect and quick start to the day!

Put eggs in a saucepan and cover with cold water, place on the element and heat until the water starts to boil.

Leave the pot on the stove but turn the element off.

Set the timer and cook until they’re just the way you like them. A guide: 2.5 minutes for runny eggs, 3.5 minutes for soft eggs, and 5.5 minutes for hard boiled eggs.

Remove runny eggs from the water with a slotted spoon and serve in egg cups with toast.

Serve hard boiled eggs by draining the water from the eggs and cooling the eggs quickly under cold running water. Crack the eggs all over and peel in the saucepan or under running water.

For salads it is personal taste... some like them slightly runny, or hard.

They can be stored in the fridge for a few days in their shells once cooked and to be used when required.