Eggs are a great nutrient-rich source of protein and are super quick and versatile to cook with.

Whether adding them to cakes or having them for breakfast or dinner, they’re extremely delicious but can be hard to cook.

The Michelin Star chef said: “A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette.

“Eggs are a quick, easy and nutritious meal option. Here, I share my top tips for a great result every time, with no stress.

“Remember to look out for the British Lion mark, as this guarantees they have been produced to the highest food safety standards and are safe for everyone to eat raw or runny.”

1. Poached eggs

Poached eggs can be tricky to make, with many people having concerns about flyaway whites and soggy messes.

The expert said: “Your best bet is to start with eggs straight from the fridge, which helps them hold their shape as they cook.

“Crack the egg first into a sieve which will drain off any thinner excess white. Bring a large pan of water to boil, the deeper, the better.”

Place the cracked egg into a small dish before reducing the heat of the water to a simmer, add a drop of vinegar and use a whisk to create a whirlpool effect in the water and quickly tip the egg in.

Cook for three minutes then remove them from the water with a slotted spoon and drain on kitchen paper.

2. Fried eggs

A bright sunny-side-up egg is an essential element to any fried egg breakfast, whether in a sandwich or as part of a fry-up.

Make sure to use a non-stick pan, heat it gently with some oil and butter. Crack fresh eggs gently into the pan, one by one and cook for two to three minutes until the white is set.

The expert noted: “I like to use a spoon to baste the oil over the yolk to ensure a more even cook. Use a flat spatula to carefully remove the eggs and season with salt and freshly ground black pepper.”

3. Scrambled eggs

The chef continued: “To end up with silky pillows of scrambled eggs, patience is key. Crack two eggs per person into a small bowl and whisk until the yolks and whites are fully mixed together, season with salt and pepper.

“Heat a knob of butter gently until it starts to bubble, then add the eggs. Stir with a spatula then leave for 10 to 15 seconds to let the eggs start to firm from the heat.

“Continue to stir gently until you get nice pillows of egg. Remove from the heat when the eggs are three-quarters cooked and give one final stir before quickly removing them from the pan, as they will continue cooking.”

4. Boiled eggs

The best way to get boiled eggs is to start with a pan of water on a rolling boil, according to the chef.

Gently lower the eggs on a spoon and turn the temperature down to summer so the eggs don’t crack in the water.

Sally noted: “For a perfect soft-boiled egg, cook for exactly six minutes. Transfer to a bowl of iced water and leave to cool for a few minutes. This will make them easier to peel.”