A rich, golden gravy loaded with warm spices — this is the egg curry that will make you forget every other version you have tried. The trick is to fry the boiled eggs first so they develop a light golden skin that soaks up the sauce beautifully.

• 6 boiled eggs
• 2 onions, sliced
• 3 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp red chili powder
• 1 tsp garam masala
• Ginger-garlic paste
• 3 tbsp oil
• Salt to taste
• Fresh coriander

1. Score and fry the eggs: Make light cuts on the boiled eggs and fry them in oil with a pinch of turmeric and salt until they turn golden. Set aside.

2. Build the base: In the same pan, fry sliced onions until deep golden brown. Add ginger-garlic paste and cook for 2 minutes.

3. Add spices and tomatoes: Add turmeric, cumin, red chili powder, and chopped tomatoes. Cook until the masala thickens and oil separates — about 8–10 minutes.

4. Simmer with eggs: Pour in half a cup of water, add the fried eggs, and simmer for 5 minutes. Finish with garam masala and fresh coriander.

Forget dry, rubbery scrambled eggs. The French method uses low heat and constant stirring to create the creamiest, silkiest eggs you have ever tasted. Just three ingredients, eight minutes, and pure perfection.

• 4 large eggs
• 2 tbsp butter
• 2 tbsp fresh cream
• Salt & black pepper
• Fresh chives (optional)

1. Whisk the eggs: Beat the eggs with a pinch of salt in a bowl until fully combined. Do not add milk — cream is added at the end.

2. Low and slow: Melt butter in a non-stick pan over the lowest heat possible. Add the eggs and stir continuously with a rubber spatula, making sure to scrape the bottom and sides.

3. Off-heat finish: When the eggs are almost set but still look slightly wet, take the pan off the heat. Stir in the fresh cream. The residual heat will finish cooking them to a perfectly glossy consistency.

4. Season with black pepper and serve immediately on toast with fresh chives on top.

The best egg fried rice comes from leftover cold rice — a fact that makes this one of the most practical dishes in your repertoire. High heat, quick tossing, and a good splash of soy sauce are all you need for that irresistible smoky, takeaway-style flavour.

• 3 cups cold cooked rice
• 3 eggs
• 3 garlic cloves, minced
• 1 cup mixed vegetables
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• Spring onions
• Salt & white pepper

1. High heat is key: Heat a wok or large pan on the highest flame until it begins to smoke lightly. Add oil and swirl to coat.

2. Scramble first: Beat the eggs and pour them into the hot wok. Scramble quickly into large chunks, then push them to the side.

3. Aromatics and vegetables: Add garlic and vegetables to the empty side of the pan. Stir-fry for 2 minutes, then mix everything together.

4. Add rice and sauce: Add the cold rice, breaking up any clumps with the back of a spoon. Pour in soy sauce, toss everything on high heat for 3 minutes. Finish with sesame oil and spring onions.

The humble egg on toast gets a bold South Asian makeover. Spiced with cumin, green chili, and fresh tomato — this is the kind of breakfast that wakes you up properly and keeps you full until noon.

• 4 eggs
• 2 slices bread, toasted
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, sliced
• ½ tsp cumin seeds
• ¼ tsp turmeric
• 1 tbsp butter
• Fresh coriander
• Salt to taste

1. Temper the spices: Melt butter in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.

2. Cook the base: Add onion, green chili, and a pinch of turmeric. Fry until softened — about 3 minutes. Add tomato and cook for another 2 minutes.

3. Add eggs: Beat and pour in the eggs. Scramble gently over medium heat until just cooked through but still creamy.

4. Pile generously over buttered toast. Top with fresh coriander and a squeeze of lemon. Serve immediately.

Light, refreshing, and ready in 15 minutes — this boiled egg salad is a perfect lunch or a side dish that pairs beautifully with everything. The dressing is simple but sharp, with mustard and lemon cutting through the richness of the yolk.

• 4 hard-boiled eggs
• 1 cucumber, diced
• 1 tomato, diced
• 1 small red onion, thinly sliced
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• Juice of half a lemon
• Salt & black pepper
• Paprika for garnish

1. Perfect boiled eggs: Place eggs in cold water, bring to a boil, then cook for exactly 9 minutes. Transfer immediately to ice water to stop cooking. Peel and slice into halves or quarters.

2. Make the dressing: Whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth.

3. Assemble: Arrange cucumber, tomato, and red onion on a plate. Place the egg halves on top. Drizzle the dressing generously over everything.

4. Finish with a light dusting of paprika. Serve chilled or at room temperature.