NEVER Fry Your Eggs in Oil Again — Try This British Chef’s Secret Instead

There’s more to an egg than a flat white and a yolk in the middle. Fluffy potato-and-egg nests, a golden folded soufflé omelette, a baked cloud hiding melted Cheddar, and a cheesy omelette with a soft, airy centre — these four recipes give you something different to put on the breakfast table. Join Shirley in the kitchen to learn how separating the eggs, whipping the whites and using gentle heat creates those unusual textures. Along the way, she explains how to keep the foam from collapsing, fold an omelette without flattening it, and tuck the cheese inside for that satisfying first cut. No frying oil is needed for these recipes; the pan-cooked omelettes use a little butter. How were eggs usually cooked in your house growing up? Leave a comment — especially if your family had a way of making them that you hardly see anymore. Subscribe to Shirley’s Kitchen for comforting recipes, practical cooking tips and fresh ideas for familiar ingredients. #EggRecipes #CookingTips #ShirleysKitchenUK