1. For first timer, crack egg in a different bowl. Discard any egg shell and impurities. 
2. Preheat non stick pan over medium heat. Add 1tsp/4g of oil and swirl to coat the pan evenly.
3. Add egg and cook for exactly 2 minutes 30 seconds.
4. Let it sit for 2 minutes to cook the egg whites.

1. For first timer, crack egg in a different bowl. Discard any egg shell and impurities. 
2. Preheat non stick pan over medium heat. Add 1tsp/4g of oil and swirl to coat the pan evenly.
3. Add egg and cook for exactly 2 minutes 30 seconds.
4. Flip egg and cook for exactly 1 minute.

1. Bring a pot of water to boil.
2. Use a ladle to lower the room temperature eggs and cook for exactly 6 minutes.In the first 2 to 3 minutes, swirl the eggs in the water so that the yolk will stay in the middle (I didn't do it so my yolk is off centred)
3. Immediately shock in ice water. When the eggs are cool to touch (5 seconds later), crack the eggs for the ice water to infiltrate into the shell.
4. Remove egg shelf.

1. Bring a pot of water to a boil.
2. Use a ladle to lower the room temperature eggs, cook for exactly 10 minutes. In the first 2 to 3 minutes, swirl the eggs in the water so that the yolk will stay in the middle (I didn't do it so my yolk is off centred)
3. Immediately shock egg in cold water.
4. Remove egg shell.

1. If you have a sou vide machine, set the machine to 63°C or 145 °F.
2. If you do not have a sou vide machine, preheat oven to 63°C or 145 °F together with a bowl of water.
3. Add egg gently in the water and cook for 50 minutes.
4. Serve immediately. 

1. Bring a pot of water to a simmering point.
2. Wet a cup/cupcake tin with water. Place cling film over and push into the cup to create a pocket.
3. Put some oil and coat the cling film evenly.
4. Crack an egg into the pocket. Tie tightly to secure the egg.
5. Lower into the water and cook for exactly 8 minutes.
6. Shock in ice water immediately. Remove cling film when the egg is cool to touch.

1. Whisk egg, milk, salt and pepper in a bowl.
2. Melt butter in a non stick pan. Over low heat
3. When butter has melted, add the egg mixture in.
4. When the side starts to cook, push it towards the centre of pan to create folds.
5. The cooked part of the egg will stay in the centre while the uncooked egg will flow and fill up the side of the pan.
6. Repeat step 4 until desire doneness of the egg.

1. Whisk egg, milk, salt and pepper in a bowl.
2. Melt butter in a non stick pan. Over low heat
3. When butter has melted, add the egg mixture in.
4. When the side starts to cook, push it towards the centre of pan to create folds.
5. The cooked part of the egg will stay in the centre while the uncooked egg will flow and fill up the side of the pan.
6. Repeat step 4 two more times. Shake the pan for the egg to coat fully the bottom
7. Turn off the fire
8. Tile the pan downwards. Gently fold the egg away from you.
9. Shake the pan upwards and gently fold the egg towards you.
10. Using the plate as a support, flip to show the smooth side of the omelet