Whether you like your eggs boiled, fried, scrambled or poached, it's time to rethink how you approach cooking the simplest of ingredients. Transform your next meal with these tips.

Don't believe the common advice to crack eggs on the side of a dish or ramekin. Instead, crack them with a gentle tap on a flat surface; you're much less likely to end up with shell in your egg this way, as it doesn't collapse inwards.

One of the most common mistakes people make when poaching eggs is using a pan that's too small. You should have a nice deep pan and a gentle boil before you drop in your (very fresh) egg.

When it comes to boiling eggs, ignore the recipe and adjust the cooking time according to your own personal preference. Our expert Gizzi Erskine swears by four and a half minutes for soft-boiled eggs, but you might find a longer or shorter time works better for you.

Egg brûlée doesn’t sound like it should work – but trust us, it does. The recipe was invented by chef Alvin Cailan at his LA restaurant chain Eggslut and sees a soft-boiled egg blow-torched until the yolk starts to caramelise.

Eggs will separate best when they are fresh, as the protective membrane around the yolk can weaken with age and break more easily. If you're going to whisk your egg whites, this can cause problems: even one drop of fat (ie the yolk) in the white will stop it from forming peaks.

This deliciously fluffy soufflé omelette is perfect for a leisurely weekend brunch – and proves that omelettes neither have to be simple nor savoury. Serve with a sprinkle of vanilla sugar to bring out the flavour of the fruit.

It's essential to keep stirring scrambled eggs as they cook for a soft, creamy consistency. Even if left for a few seconds they can stick to the bottom of the pan. Looking for a twist on the classic? Try these masala scrambled eggs.​

If you're only using yolks in a recipe, don't throw away extra egg whites. You can freeze raw egg whites for up to a year, defrosting them to use in dishes such as meringues and egg-white omelettes. Try this tropical meringue cake with your next leftovers.

Poached eggs are time-intensive to make, and as such are one of the trickiest dishes to serve for a crowd. Get around the problem by preparing your eggs in advance. Eggs poached for around 90 seconds can be stored in the fridge for two days, then finished by boiling for around 30 to 60 seconds before serving.

These cute soufflé creations took off on Instagram worldwide. They are certain to bring a smile to people’s faces and, what’s more, are very simple to make. Try this recipe for a picture-perfect breakfast.

For an impressive alternative to fried eggs on toast, place a fried egg in the toast rather than on it. Here’s how you do it.

Hard-boiled eggs can be easily manipulated into hearts: simply press a chopstick into a warm, peeled egg and hold it in place as it cools. Breakfast foods don't get much cuter than this.

This snack is a staple in Nepal. Fry boiled eggs in a pan with spices – the eggs’ exteriors become crispy and flavorful while the insides stay soft.

How To Make Sushi founder Davy Devaux came up with this version of souffléd fried eggs. Think soufflé on toast with a runny yolk middle. Divine.

Can’t decide how to have your eggs? This recipe combines two methods – a fried egg and an omelette. The egg white is mixed with cheese and herbs and poured into a hot frying pan then the yolk is popped on top to cook through.

Long eggs are a Danish delicacy that can be made at home with a bit of patience. When the ‘egg’ is sliced there’s no breakage and the yolk is perfectly central. 

If you regularly use hard-boiled eggs in salads, an egg slicer will save you valuable time. There are numerous models out there, many costing less than £2.

Ever thought of cooking your eggs in the oven? This delicious recipe for spicy Turkish eggs takes just eight minutes to bake if you prepare the sauce in advance.

Hollandaise and poached eggs are a match made in heaven, but hollandaise is notoriously tricky to make from scratch. Try this foolproof method for a simple sauce in minutes.

Smoked fish and meat are all very well but smoked eggs are just as delicious. They can be eaten as they are or made into smoked devilled eggs and served as an appetizer. For an impressive BBQ snack, cook some over the coals.

Egg hoppers are coconut pancakes with raised sides, like baskets, served with a steamed egg in the middle, and pickles and chutneys on the side. They take practice but they are so worth it – to eat one is to love one.

Created by French chef Alain Passard, this exquisite dish is named after his three Michelin-starred restaurant L'Arpège in Paris. It involves slicing the top off an uncooked egg and returning just the yolk to the shell. It’s then topped with a rich, creamy sauce and cooked in a water bath. Here's how to make it at home.

This method involves scrambling eggs inside their shells by spinning each one very quickly several times (try this trick using a pair of tights), then hard-boiling them. The outcome is pretty pastel-yellow eggs.

Crack an egg into a metal cookie cutter or steel ring to ensure you get a perfect circle each time. It's a great way to make eggs more appealing to fussy kids.

Shakshuka, popular throughout the Middle East, makes a delicious and hearty breakfast. In this recipe, the eggs are cracked into a simple paprika-spiked tomato sauce. 

Runny eggs with toast 'soldiers' for dipping are a British childhood classic – and one you're never too old to revisit. Try Heston Blumenthal's grown-up take with asparagus and smoked salmon.