Eggs

This week, Heston Blumenthal challenges the way we cook eggs – the most versatile ingredient in the kitchen. He reveals the secret to a great boiled egg – don’t boil it. Bring it to the boil, then take it off the heat and let it stand for six minutes in hot water. After revealing his special techniques for poached eggs and confronting how his local Bray Women’s Institute scramble, Heston makes his signature scotch egg with a runny yolk.

Then he reveals how to achieve a perfect lemon custard tart every time using a thermometer. Finally, a bit of magic, as he invites the Women’s Institute over to sample his famous bacon and egg ice-cream, made with dry ice. Their verdict? The best thing ever to come out of a witch’s cauldron.

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