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1 WEEK TO GO until Veg book is out! Cooking live from the from the book. Pre order Veg now! 
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Ministry of Food
Eggs! We love ‘em: scrambled and on toast; soft-boiled and ready for dipping; knocked up into a super-fluffy omelette; whipped into meringues or slowly cooked into custard.
Eggs
We love eggs! They’re one of the most versatile ingredients in the kitchen. From a simple omelette to a decadent mousse or Hollandaise sauce, you can take eggs in almost any direction.
These back-to-basics recipes take you through the essential techniques for perfect scrambled eggs, beautiful boiled eggs and spot-on poached eggs.
Here are some epic breakfast and brunch recipes, sure to get your Christmas Day off to a brilliant start.
One of our favourite things about scrambled eggs is how easy it is to take them up a notch with just a few extra ingredients.
Each month, we take two kitchen skills and put them together to produce one delicious recipe. This month, we’re looking at separating eggs and whipping up your own silky mayonnaise.
When it comes to a cooking a breakfast, simplicity is key. Any recipe for beautifully cooked eggs with a few simple flavours gets our vote – and if it requires minimal washing up, even better! Here are three delicious one-pan breakfast egg recipes.
You can’t get much better than a well-boiled egg with dipping soldiers for breakfast or brunch. Whether you like them soft- or hard-boiled, it’s easy to get them spot-on simply by keeping an eye on the cooking time.
This year on Food Revolution Day, we asked you guys to create and share a healthy omelette that symbolises your nation as part of our Omelette Challenge, and boy did you deliver!
Whether you’re a visitor or a London native, there’s nothing quite like wandering the streets of the city and making a pitstop for a beautiful brunch along the way.
