How many times do we despair about a failed meringue, rubbery scrambled eggs or chewy omelettes? It's time to ditch the myths and over-complicated rules and regulations about how to cook eggs. From breakfast to dessert, our tips and tricks will help to ensure you achieve perfect results every time.

Boiling an egg sounds so simple, doesn't it? But there are a few professional tricks that will help you get them spot on. You’ll need fresh eggs at room temperature and don’t use a big pan or they’ll jump around and crack. Bring water to the boil and then turn down to a gentle simmer. Add the eggs carefully with a large spoon. Simmer for one minute, take off the heat and cover. Time seven minutes for a fully set white and soft yolk. Use the oven timer for perfect results, otherwise guess work may get the better of you.

Try it: egg and lettuce salad

For hard-boiled eggs, simmer for eight minutes then take off the heat and drain, running them under cold water until completely cold. Alternatively, if you have ice to hand, put them immediately into a bowl of iced water. This prevents the dark, unsightly sulphurous ring forming around the yolk. Once cold, tap the top of the egg where the air pocket is and the shell will peel away easily. Try mashing up with avocado, plenty of seasoning and some fresh watercress for a filling and delicious lunch.

You really can't get a more retro egg recipe than a devilled egg. But just because it's retro, it doesn't mean we should ditch it. It's simply a posh version of egg mayonnaise where the yolks of hard-boiled eggs are removed and mashed up with some mayonnaise and mustard, adding plenty of seasoning. You can modernise it by swapping mayo for tahini, incorporating lime juice for an extra zing or using generous spicing to flavour the yolks.

Try it: devilled eggs with creamy tahini

Egg curries are a staple in many Indian homes and rightly so when it's a rather cheap and filling meal ready in just over half an hour. The creamy and comforting sauce is rich with coconut and fragrant with turmeric, chilli powder and garam masala, while the boiled eggs bulk up the dish.

Try it: creamy egg and coconut curry

The good news is there is no cling film, adding vinegar or whisking required – all you really need are fresh eggs and a pan. Always get your eggs to room temperature. Use a frying pan or sauté pan then fill to a few centimetres under the rim and bring to the boil, then turn down to a very gentle simmer. Break the eggs individually into a cup then tip into the water. Time for two minutes, take off the heat, cover and leave for eight minutes. Remove with a slotted spoon with some kitchen towel beneath to drain, then serve.

Once you've mastered the perfect poach, the timeless and much-loved classic, eggs Benedict, is just a step away as are many other breakfast dishes combining fritters, rösti or toast with a variety of toppings and sauces. These are great to cook for a late weekend breakfast or brunch – we love pairing our poached eggs with smoked salmon and corn fritters.

Try it: corn fritters with lox and poached eggs

Should be easy, yes? Yet many of us have eaten more rubbery scrambled eggs than we should. Overcooking is easy to do – scrambled eggs need attention and slow cooking. Beat your eggs together with salt and pepper, ideally two to three per person. Heat a knob of butter in the pan then add the eggs. Keep stirring until they are soft but still slightly runny. Remember eggs keep cooking when taken off the heat so better to under rather than over-cook. The whole cooking time should take no more than four to five minutes.

Eggs love spice and herbs – they are a perfect vehicle for big punchy flavours, which cut through the richness of the eggs, or fresh, cooling herbs. Make your scrambled eggs with spices from the cupboard, like paprika and chilli flakes, or chop up some chives and parsley to fold into the egg mixture or sprinkle on top.

Try it: herby scrambled eggs

Scrambled eggs can often be a little bit boring, but it's definitely not the case with this loaded breakfast burrito. Combining the perfect scrambled eggs with such flavoursome ingredients like chorizo, avocado, cheese and sweetcorn, these tortilla wraps are a filling and delicious breakfast option.

Try it: loaded breakfast burrito

Making the perfect fried egg is essential to a great fry-up. As always, ensure your eggs are at room temperature before frying. The fat is up to you but most prefer butter. Heat your fat, around 2tsp, in a small frying pan so it covers the base, crack your egg into a ramekin to slide it in, then allow the egg to set, tilting and swirling the pan so the egg doesn’t stick and the fat helps to cook the top. After a minute or so, remove with a fish slice and serve.

A brilliant breakfast or brunch recipe hailing from Mexico, these huevos rancheros can be eaten for lunch or dinner too. Meaning rancher's eggs, this is a filling plate of food with beans, avocado and cheese. Top with the perfect fried egg and a generous drizzle of hot sauce for the ultimate egg comfort food.

Try it: huevos rancheros

Many cuisines top stir fries and fried rice dishes with a fried egg and you should try it too. Make sure you don't overcook the egg though - the magic lies in a perfectly runny centre oozing out and covering the dish like sauce. 

Try it: stir-fried runner beans

Two to three eggs will make an omelette for one, but if cooking for two it's better to make two separate omelettes to avoid overcooking and a good non-stick pan can make all the difference. Add a tsp of oil and get it as hot as you can. Beat the eggs with a fork then add to the hot pan. Allow to set a little then pull away the sides with a fork and swirl the egg around. When there’s just a little liquid left, fold over the omelette with a palette knife and tip onto a plate.

Omelettes are a wonderful vehicle for many flavours and ingredients and a good leftover use-up. An Indian-inspired masala omelette is great for using up odds and ends like tomatoes, spring onions, chillies and coriander. And if you happen to have any leftover omelette, it's great in a sandwich with white bread, salted butter and tomato ketchup.

Try it: masala omelette

Much maligned, it’s time to bring quiche back with style. Forgo the classics and go for a healthy veggie version that makes for a satisfying yet speedy dinner. Broccoli and gorgonzola complement each other beautifully, with a slight kick from the chilli, in this quick-cook quiche. This recipe uses ready-rolled puff pastry for the base, making it easy to rustle up midweek.

Try it: broccoli and gorgonzola quiche

Fish and seafood might not be the first ingredients that come to mind when thinking of quiche but try a combination of fiery chilli and smoked salmon and you'll be proven wrong. The key to achieving the silky smooth texture of the perfect quiche is beating the cream and eggs until they foam. Don’t over-bake though – the quiche is ready when it’s risen and has a tiny wobble in the centre.

Try it: spicy salmon quiche

Perfect for veggies, shakshuka is popular all over the Middle East. The tomato-based sauce often features red peppers, chillies and onions, but options are endless – try adding chorizo, going veggie with aubergine or skip the tomatoes all together and swap for fresh green vegetables. The eggs are simply broken in at the end so that they cook in the sauce.

Try it: green baked eggs

Another excellent recipe that makes use of eggs and forgotten bit in the fridge, this Spanish-inspired tortilla will be an instant lunch hit. Quick and easy to make, it requires very little hands-on work yet is filling and full of flavour. You could also serve it for a heartier breakfast or at a brunch with a light green salad on the side.

Try it: courgette, pea and broad bean tortilla

 A soufflé is not as tricky as you think – it's like a cheese sauce with egg whites whipped into it. It may take a couple of attempts to achieve perfection (though it will still taste good) but have a go. The trick is to work quickly once you have folded in the egg whites. Do this gently with a balloon whisk so as not to knock the air out and make sure you time the bake to perfection.

You've mastered the poached egg, now it's time to show your confidence in the kitchen and make a hollandaise. The trick is never to overheat the eggs or you'll end up with a pan of scrambled. Also, be patient. If you rush it, you'll be back to the scrambled eggs again. You also need to add the melted butter really slowly as the yolk mixture can only take a little at a time.

What would a really great steak be without béarnaise sauce (and the fries, of course)? The same base and method are used as hollandaise in the previous slide, but with a reduction of fresh tarragon, shallots and vinegar. The acidity helps the egg yolks to absorb the butter. The knack is not to let it overheat, so treat it gently.

It's worth it – homemade beats shop-bought mayonnaise every time. Mix two egg yolks with 2tsp Dijon mustard, 1tbsp white wine vinegar and a squeeze of lemon. Add a pinch of sea salt. Now slowly whisk in (an electric whisk is best) 500ml oil, a mix of olive oil and sunflower. Slowly does it, allowing the oil to be emulsified into the eggs. Once you've mastered the basics, try flavouring your mayo or making aïoli.

A classic spaghetti carbonara is the perfect comfort food. With just four main ingredients, it’s a midweek essential. For two, just mix three egg yolks with 3tbsp Parmesan. Fry off pieces of smoked bacon until crisp and set aside. Cook 200g spaghetti until al dente, drain, reserving some of the cooking water. Return to the pan off the heat, mix in the eggs and bacon, adding some of the cooking water to help it all blend together well. Add extra Parmesan and freshly ground black pepper to serve. 

Homemade custard is simple to make and far less sweet than shop-bought versions which tend to be too sugary. Allow six egg yolks to 600ml double cream or whole milk. Adding a level tbsp of cornflour to the egg yolks (with 2-3tbsp caster sugar) will stabilise the mixture and prevent curdling. You can add the seeds from a vanilla pod or alternatively use pure vanilla extract. Just slowly add the heated cream on a very low heat to the egg yolks, stirring constantly.

As already mentioned, eggs are great for taking on flavour and that applies to sweet recipes too. Balance the sweetness of the custard by using mild spices like cardamom, allspice or cinnamon. It'll pair particularly well with the caramelised bananas and sticky dates in an autumnal peanut butter crumble.

Try it: banana and peanut butter crumble with cardamom custard

If you can make custard, then you can make a creme brûlée. Vanilla-infused double cream is heated then added to egg yolks. You need to keep cooking it gently until it has near jelly-like wobbly consistency. Recipes vary – some cooks bake it in a bain-marie, some cook the custard for long enough until thickened so it can set in the fridge overnight. For the brûlée topping, you really need a cook’s blowtorch to get the fine caramel effect. Putting it under the grill is too hit-and-miss and uneven.

For creme brûlée lovers, how about lacing the cream with an Irish Cream or Baileys. It is a sure-fire winner for any dinner party or gathering. You can make the custard recipe (just don't add the sugar for the topping) and store in the fridge one to two days before you want to serve it.

Try it: boozy brûlée

The secret to a perfect meringue is patience. As a guide, calculate 55g of caster sugar per large egg white. The egg whites must be at room temperature to ensure they whip up fully and incorporate as much air as possible. Beat them with an electric whisk until stiff peaks form, then slowly add the sugar, a tablespoon at a time, beating thoroughly each time. Count to 10 before adding the next spoonful. 

Lemon meringue pie is an indulgent and classic dessert for when you really need to impress. A combination of buttery pastry, lemon custard and soft Italian meringue, this is a real treat. 

Try it: lemon meringue pie tart

If you'd rather make several individual desserts, these mini meringues are perfect for filling with sweet and juicy fruit, ice cream, zingy citrus curd or whipped cream. Remember the meringues are very sweet so make sure to pair them with refreshing flavours.

Try it: mango, lime and coconut meringues