Warning not to crack eggs on the side of the pan - how to do it correctly

Breaking an egg is one of the simplest things to do in the kitchen - and it's nearly always one of the first culinary skills we learn. But one egg producer has revealed that many of us are still doing it all wrong - and there is a correct method. We all aimlessly crack eggs when making omelettes or fried eggs, without even so much as a thought.

firm which supplies all manner of eggs to shops and , regularly provides information and tips on how to use its products. And on this occasion it warned the egg was being broken incorrectly. A spokesman also said it could result in parts of the shell falling into your food. The food company also gave hints of how to crack an egg properly, but also warned its contents could end up running down the side of the pan.

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They said: "Cracking on the side of a pan or bowl can cause shell bits to fall into the raw egg and cause part of the egg to run on the outside rim of the pan. Instead, crack eggs on a flat surface." A Michelin starred chef has also shared her fool-proof method to making the perfect fried egg. Sally Abe said: "A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette," who sang the praises of the humble food when it is properly prepared.

Chef Abe insists on an approach that delivers "a great result every time" and describes her technique for rustling up a fried egg as "no stress", promising it's both quick and straightforward. She said: "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,"

For a "perfectly cooked" fried egg, she suggested aiming for a "bright yellow, sunny side up egg".The key to nailing the fried egg, chef Abe revealed, lies in the cookware: "Using a non-stick pan is crucial for fried eggs. Heat the pan gently with a little oil, or butter if you prefer the flavour." She then offerd a simple method: "Crack fresh eggs gently into the pan, one by one, and cook for two to three minutes until the white is set."

Chef Abe shares her unique trick: "I like to use a spoon to baste the oil over the yolk to ensure a more even cook." She urged cooks to 'maintain precision' and said: "Use a flat spatula to carefully remove the eggs and season with salt and freshly milled black pepper." Following these steps will result in a perfectly cooked fried egg that will undoubtedly elevate any breakfast plate.

The chef also disclosed the secret to the ideal boiled egg: "The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil." She elaborated on the gentle boiling technique saying: "Gently lower in your eggs in on a spoon and turn the temperature down to simmer so the eggs don't crack in the water."

Chef Abe revealed a top kitchen tip, and said: "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."