from Martyn Nail, Executive Chef at Claridge's

Martyn Nail, the Executive Chef at Claridge's, has more than 20 years' experience of cooking hotel breakfasts for the most demanding customers. Each week Claridge's use around 6,500 eggs - that's around 350,000! Below are Martyn's expert tips for perfect breakfast eggs every time.

Perfect poaching

• Use a deep pan of water and add 3-4 spoonfuls of white wine vinegar.
• If you're not very quick at cracking eggs, crack them into a small bowl or cup beforehand so you can get all the eggs into the pan at the same time, allowing you to time the cooking to perfection.
• Plunge your poached eggs into cold water after cooking to set them.

Heavenly omelettes

• Make sure you use a non-stick frying pan.
• Use a fork in a stirring motion to fold the cooked egg into the centre to allow the egg to cook evenly.
• Practice makes perfect!

Beautiful boiled eggs

• Place in cold water and bring to the boil
• When the water is boiling start timing. Three minutes will give you a perfect soft-boiled egg.

Successful scrambling

• A smaller pan is better if you're cooking a small amount so the egg does not cook too quickly.
• Make sure you have your plates and accompaniments ready as the egg will continue to cook when you take it off the heat.
• Some people add water or milk to scrambled eggs but I simply melt a small amount of butter and then add the beaten eggs, and then season with salt and pepper to taste.

Fantastic fry-ups

• The key to the perfect fry-up is all in the timing. The biggest mistake people make is to start cooking before all the ingredients have been prepared.
• A good non-stick pan is a great help.
• Add a little salted butter to a warm pan and allow to just start frying. Crack in the eggs and allow to very gently fry (very lightly bubbling). Spoon the butter over the eggs to aid cooking the top.

For further information please contact the British Egg Information Service on 020 7052 8899