Cooking eggs can be as quick and simple - or as fancy - as you like, meaning they’re a go-to for many.
Whether you go for a dippy egg or fry one to add to a full English, there’s an egg for any occasion.
One of the simplest methods is to boil an egg, because it only requires a pan of boiling water, right?
Actually, maybe not.
Food writer M.F.K Fisher says we’ve all been making the same mistake when it comes to boiled eggs, reports the Mirror.
Her book 'How to Cook a Wolf' was published back in 1942 and included a whole chapter on how to avoid the perils of a badly boiled egg, according to the Metro.
Fisher provides plenty of other egg tips in 'How to Cook a Wolf' which has been republished and is available for pre-order for £9.99 here.
She believes the phrase 'to boil an egg' is simply incorrect and the secret to a boiled egg is not to boil the egg at all.
The writer said dropping an egg into boiling water cooks the white nearest the shell immediately and takes time to cook the yolk, when you really you should be aiming to slowly cook it all through at the same time.
She has two alternative methods which she believes get better results.
The first is to run the egg under cold water to prevent it from cracking before gently placing it in simmering water.
Let it sit in the gentle heat for 'whatever time you wish', with Fisher saying it will cook just as fast as when the water is boiling but will be a 'better treated egg' afterwards.
The second method is to submerge the egg in cold water in a little pan, heating it quickly and as soon as the water begins to bubble, it's good to eat.
However, the writer did later concede that she found the eggs often don't peel as well using her techniques.
