Bring lightly salted water to boil in pan. Place whole unpeeled egg in water. Cook for your preferred number of minutes after water returns to boil.
Dip sliced bread in beaten egg mixed with milk till the bread is thoroughly soaked. Fry each slice in butter/oil over a fairly high heat on both sides till brown. Serve at once.
Heat oil or fat in pan over medium heat. Crack each egg (best very fresh) carefully into the pan so as not to break yolk. Cook till white is set and yolk is as you like it.
Beat together flour, eggs, milk, water and melted butter to a smooth batter. Cook one spoonful at a time in a hot lightly greased pan/griddle.
Poach eggs; fry/grill bacon; toast English muffin halves; place bacon on muffin, then egg, then cover with hollandaise sauce.
Whisk egg whites till stiff. Fold in sugar. Bake spoonfuls of the mixture in a very cool oven till crisp on the outside.
Melt butter in pan over very low heat. Pour in lightly beaten eggs, stir gently but continually to break up curd. Season and serve as soon as there is no liquid egg left.
Cream butter with sugar and vanilla extract. Fold in flour and beaten egg. Divide between two prepared tins, bake for 20 mins. Fill with jam.
Boil water in pan with a little salt and vinegar; reduce to a simmer. Crack very fresh eggs directly into the water. Cook until whites are set and yolks are as you like them.
Whisk together egg yolks, vanilla extract, sugar, cornflour. Whisk in hot milk/cream, return to pan, cook very gently till it thickens to pouring consistency.
Boil together vinegar, water, salt, sugar, spices; cool. Put peeled hard-boiled eggs into clean jars, pour strained liquid over them. Seal. Keep for at least 2 weeks before eating.
Whisk egg yolks over simmering water with lemon juice and mustard. Whisk in melted butter, salt and pepper till thick.
Beat eggs lightly. Add chopped herbs, salt and pepper. Melt butter in frying pan. When foaming pour in egg, cook till base is just set but top is still moist. Serve immediately.
Stiffly beat egg whites with cream of tartar and vanilla extract. Sift flour and sugar over bowl and gently fold in. Bake in tube tin till well risen and golden.
Blind bake shortcrust pastry case. Fill with crispy bacon pieces. Pour over mixture of egg yolks, whole eggs and cream. Season. Bake. Eat warm.
Make patty of seasoned sausage meat. Press hard-boiled egg into patty; cover egg completely. Dip into flour, beaten egg and breadcrumbs. Deep fry till meat is cooked.
Beat egg yolks and grated cheese into a thick white sauce. Whip egg whites till stiff, fold into sauce. Put in buttered dish and bake in oven till well risen. Serve at once.
Gently fry sliced onions and potatoes in oil. When soft mix with beaten eggs, season, return to pan, cook till set. Brown top. Serve in wedges, lukewarm.
Beat egg yolks with salt, pepper and mustard and whisk in oil drop by drop until thick. Add a little lemon juice/wine vinegar.
Crack an egg into a buttered ramekin, season, top with knob of butter/spoonful of cream/grated cheese. Bake in oven till just set, ideally standing in a water bath.
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