20 best egg recipes: part 1

Elizabeth David’s simple yet delicious omelette Molière and Simon Hokpinson’s guide to boiling the perfect egg – our favourite recipes using that most essential of kitchen staples

As a six-year-old I recall being fascinated while watching my paternal grandfather prepare his boiled egg. He would gently, repeatedly, tap his egg with the back of a teaspoon and the shell would star into such minuscule fragments that he was able to remove the fragile bald pate in just the one go. This then neatly revealed the smoothest white dome – the fat end – ready for the spoon to spoil.

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