Make 2 layers of plastic wrap, oil it well and put this oiled wrap into a small bowl. Crack the egg into it., close the plastic wrap and make a bag out of it. Tie it firmly (air out). Plunge them into hot boiling water and let simmer for 4 minutes (max 5 minutes!). Cut the bags and take the egg out carefully. Serve or use it fo ryour recipe. The resulti s amazing.

Battere leggermente con una forchetta due uova per persona con un pizzico di sale e pepe.

Scaldare sul fuoco 1 cucchiaio di olio in una teglia da forno per pizza, versare le uova e farle scorrere su tutta la superficie (si creerà un foglio sottilissimo).

Lasciare rapprendere a fuoco lento, con una spatola staccare i bordi e rovesciare su un tagliere: arrotolare subito. Servire o utilizzare secondo necessità

Beat 2 eggs, a pinch of salt per serving. Heat 1 tbs of oil in a baking tin (the pizza tini s perfect), add the eggs mixture, make it spread throught the tin. I twill become a thin film. Let harden, low heat. With a spatula cut the borders and move to a board, roll imemdiately. Serve or use for your favorite recipe.

Bring water to boil in a casserole, add 2 tbs of vinegar.

Stir quickly to create a sort of whirlpool in the centre and break in the egg into the center.

Keep stirring for 1 minute.

Let cook for other 1 minute and a half minutes. No more than 2 minutes and a half in total.  Drain the egg with a slotted spoon. Serve.

Great for Asian soup and very hot soups.

Put the eggs in a tall container, pour on them hot boiling water (250 ml per egg). Let rest for 8 minutes. Pull them out and cover with cold water. Let rest for 1 minute. Break the bottom and pour the semi-liquid egg on top of the soup.

In a non.sticky pan heat 1 tbs of vegetable oil. Crack in the egg as gently as possible into a round pastry cutter. Keep the heat medium-low otherwise the oil will start spurting.

When the white is set but the yolk wtill soft, remove the pastry cutter (use a knife to cut the borders), drain off the oil on a cloth (or a paper towel) and serve.

The queen of all egg recipes. Beat lightly 2 eggs per person, add a pinch of salt. Get ready with your topping (cheese or anything else you might like).

Heat 1 tbs of butter (butter not oil!), pour the egg mixture and tilt the pan in order to spread the egg. Still the center soft, top with your favourite ingredient.

Now roll the omelette: move the pan and let the omelette slightly slide a little at the edge, using a spatula fold one side into the center and then close it with the other side. Serve.

In a non sticky pan heat 1 tbs of vegetable oil. Crack in the egg as gently as possible, shake le pan a little bit to prevent to egg from sticking. Keep the heat medium-low otherwise the oil will start spurting.

When the white is set but the yolk wtill soft, remove from the pan with a spatula, drain off the oil on a cloth (or a paper towel) and serve.

English Breakfast (for Two)

2 fette di pane carré / 2 slices of bread

2 uova / 2 eggs

8 fette di pancetta tesa affumicata / 8 slices bacon

Prepariamo un English Breakfast!

Con un coppapasta (o un bicchiere) tagliare un cerchio al centro del pane.

Let’s make an English Breakfast!

With a cookie cutter bug enough (or a simple glass), cut the center of the slice of bread as shown in the picture.

Saltare la pancetta in una padella per 3/4 minuti. Mettere da parte.

Fry the bacon in a pan for 3/4 minutes. Set aside.

Mettere le fette di pane nella padella. Versare lentamente un uovo intero nel buco, cuocere da entrambi i lati finché non sarà abbastanza rappreso. Impiattare con la pancetta e servire.

Put the slices of bread in the pan. Pour slowly an egg into the hole. Cook both side until it is hard enough. Put into the plate along with the bacon and serve.

Beat 2 eggs, a pinch of salt and pepper per serving. In a pan heat 1 tbs of butter, add the eggs, let it get hard and then with a wooden spoon break them. Repeat the action. Cook them at high heat. They will cook quickly and the result should be consisting in big chunks of eggs.

Beat 2 eggs, a pinch of salt and pepper per serving. In a pan heat 1 tbs of butter or oil, add the eggs then stir constantly with a whisk if possible.

Cook them at medium-low heat. It is better to spend a couple of minutes more to reach the perfect consistency (creamy). Add 2 tbs of milk or cream and serve.