HOW TO SEPARATE AN EGG, POACHED EGG, FRIED EGG

POACHED EGG
Put about 2.5 cm (1 inch) water into a clean frying pan and bring to the boil. Reduce the heat so that the water is just simmering.
Crack the egg carefully into a cup or mug, and slide it into the simmering water. Cook very gently, just simmering in the hot water, for about 3 minutes, until the egg is set to your liking.
Lift it out with a slotted spoon or fish slice, being careful not to break the yolk underneath.

HOW TO SEPARATE AN EGG
METHOD 1
Have two cups or basins ready. Crack the egg carefully, and pull the two halves apart, letting the white drain into one basin, and keeping the yolk in the shell, until all the white has drained out. Tip the yolk into the other basin. If the yolk breaks, tip the whole lot into another basin and start again with another egg.
METHOD 2
Carefully break the egg and tip it onto a saucer, making sure the yolk is not broken. Place a glass over the yolk, and gently tip the white into a basin, keeping the yolk on the saucer with the glass.

FRIED EGG
Heat a small amount of cooking oil, butter or dripping in a frying pan over a moderate heat (not too hot, or the egg white will frazzle).