Michelin Star Chef Sally Abe Reveals Top Tips for Perfect Eggs Every Time

Celebrated Michelin star chef Sally Abe recently shared her culinary secrets for mastering the art of egg preparation, offering five essential tips for home cooks. In a video released by @egg_recipes, Chef Abe meticulously demonstrates techniques for achieving perfect omelettes, fried eggs, boiled eggs, and scrambled eggs, all while advocating for the use of British Lion eggs. For omelettes, Chef Abe advises using a non-stick pan of the correct size, recommending a 6-inch pan for three eggs, and gently stirring the mixture to achieve an ideal texture. When frying eggs, she stresses the importance of low to medium heat to ensure an evenly cooked white and a perfectly runny yolk. Her tips for boiled eggs include chilling them quickly after cooking for easier peeling, and for scrambled eggs, she suggests a 'low and slow' approach, removing them from the heat when three-quarters cooked to allow residual heat to finish the process, resulting in a creamy consistency. Chef Abe highlights that British Lion eggs are safe to consume even when raw or runny, underscoring their quality and safety standards. Her practical advice aims to empower home cooks to elevate their everyday egg dishes.