OMELETTE, scramble, soufflé and poacher are the four young chickens that have come to join my family of other animals. This week is National egg week so I felt it only right to give them an introduction and share the joy they bring me.
It sounds as if I have gone raving mad but they have opened my eyes to environmental matters. They eat all my leftover foods, I have just bought a compost bin which the council have generously let me have for £5 (Call 08708 494 880) so now all garden waste and chicken mess goes into the bin and soon I will have the perfect compost thanks to the chickens.
They also do the weeding and slug removal in the garden and any minute now the first egg is due and then I will really feel that they are pulling their weight.
It seems to me the perfect pet for London if you have a reasonably sized garden and want that country feel.
Here I am going to give you the simple ways to get the best from your egg but remember to use lovely free-range eggs that have been laid by happy chickens and remember to use them at room temperature and not directly from the fridge.

The Soft Boiled Egg
This egg would sit very well on a portion of cooked spinach and make a lovely healthy supper dish with a chunk of French bread.

Ingredients
One large free-range egg.

Method
Bring a pan of water up to the boil and then lower the egg gently into the water with a spoon. Boil gently for six minutes. Drain instantly and fill the pan with very cold water. Leave the egg in the water until cool enough to handle, then crack the shell all round very carefully and peel off with care.

Poached Egg
There is nothing more magical than spearing your poached egg that is sitting on a piece of crunchy toast so that the bright yellow yolk just oozes out like a perfect rich sauce.

Ingredients
One large free-range egg, cracked into a teacup

Method
Bring a pan of water (about four inches deep) up to the boil. Add little salt and a dash of vinegar.
Turn down to a gentle simmer and carefully slip the egg into the pan. Cook for two minutes and then lift the egg out with a slotted spoon and drain well. Repeat if using more eggs but only cook one at a time.

Scrambled Eggs
Every chef has his own version of this recipe and my goodness how they vary, but of course I think my way is the best. I was offered the equivalent of a rubber ball the other day when I stopped at a farm shop for brunch. This recipe is creamy soft.
You could serve it on a slice of brown toast topped with smoked salmon. If serving with smoked salmon remember to reduce the salt in the egg.

Ingredients
Two large free-range eggs;
15g butter;
One tablespoon of milk.
Salt and freshly ground black pepper;
One dessert spoon of Crème Fraiche, optional.

Method
Put all the ingredients into a small non-stick saucepan and then put over a medium heat and stir gently with a wooden spoon. Make sure you stir completely round the edges of the pan. When the egg starts to cook, reduce the heat a little and stir gently all the time.
Remove from the heat well before the finished stage, as the egg will go on cooking. Keep stirring off the heat and only put back for a few seconds to get to the stage you require. I like it very soft and creamy. At this stage add the Crème Fraiche if using. Stir well and serve.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk