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Cracking the egg on a flat surface instead of an edge will give you a clean break.

Whether you like them sunny side up or over-easy we’ve got the tips and techniques for cooking the perfect fried egg.

Fried-Egg-Over-Easy Perfection

Even if you don’t cook much, it’s not hard to fry an egg, right? Yes and no. It’s the simple things that get us pretty heated about the best technique. I’m a fried-egg-over-easy girl, and here are my five tips for perfection:

1. Get your toast or whatever the egg’s going on ready. Fried eggs don’t wait.

Read more: 5 Tips for a Perfect Fried Egg

One of the easiest ways to get the perfect, fluffy egg is not to use a pot at all.

Poached eggs were once a dish I indulged in only at restaurants.

Why? Whenever I attempted the feat of making them at home, I would wind up with either an unfortunate runny mess or a hardened lump that hardly lived up to my culinary ideal.

But then I learned a few simple tricks and the mystery of the poached egg was revealed. Deceptively elegant, firm whites offset by yummy runny yolk, a perfectly poached egg can perk up any meal, whether breakfast or dinner.

Read more: How to Perfectly Poach an Egg

Take the pan off the burner before you think you need to for perfectly fluffy curds.

They’re an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What’s supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It’s okay; most people don’t know how to properly scramble an egg. And it’s no wonder–there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.

Read more: 5 Mistakes You’re Making With Your Scrambled Eggs

Eggs and soups have a bad reputation, but cutting them out could do you more harm.

Think weight loss is all about sacrifice? Don’t cut these healthy foods from your diet — they can help you lose weight.

When we think weight loss, we think sacrifice. Time to cut portion sizes and cut out our favourite foods.

However, sometimes we can do more harm than good when it comes to the ruthless cuts. It’s easy to lose sight of healthy foods than can support weight loss, or, worse yet, cut out supposedly “bad” foods that can actually be beneficial.

Here’s a quick look at how certain foods can help you shed some pounds, and some top choices to try.

Why are some foods better than others? Research has uncovered many trends we can use. Here’s what to look for:

- Low calorie density. Your body doesn’t count calories — instead, it responds to the volume of food in your stomach. Fool your brain into satiety by choosing foods that have a lot of bulk but few calories — like fruits, vegetables and popcorn.

Read more: Foods that help you lose weight

If you believe yolks are full of cholesterol you’re right — but wrong to think it’s always bad.

Despite popular belief, eggs are actually low in fat, with less than one gram and only 70 calories each. The yolk of an egg contains a considerable amount of cholesterol and lipids, but cholesterol build-up in the arteries actually begins with arterial wall damage. The body’s repair of this eventually leads to a waxy build-up – usually due to sugar and saturated fat, not the consumption of cholesterol itself.

Some studies show that eggs may actually benefit those with high cholesterol, due to their omega fats, protein and antioxidants. Eggs also contain high amounts of lecithin, which blocks the cholesterol in the egg and stops intestinal absorption, keeping it out of the bloodstream.

Five egg-cellent facts
1. Eggs can prevent macular degeneration: Eggs contain the antioxidants lutein and zeaxanthin, which prevent free-radical damage to our eyes as we age. These are the same antioxidants that prevent damage to our arteries from the free radicals.

Read more: Are eggs actually healthy?

People who say the yolks are high fat and raise cholesterol have it all wrong: study.

How can you not love eggs?! They are so easy to make, really versatile and very nutritious.

So what’s with the bad reputation? Are you still hearing that you should avoid the yolk or eggs all together because they are high in fat and can raise your cholesterol? Here are some great reasons to forget the bad advice and get cracking:

• One egg contains 6 grams of high-quality protein and all 9 essential amino acids.
• Eggs are a source of healthy fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

Read more: Great reasons to love eggs

Winnipeg woman is saddled with a bureaucratic headache after her Kinder Surprise is seized.

A cross-border kerfuffle over a popular chocolate treat nearly cost a Winnipeg woman a $300 fine and saddled her with a bureaucratic headache.

Lind Bird was recently stopped at the U.S. border and selected for a random search of her vehicle. She was warned she could have faced a fine after the customs official found — and seized — her $2 Kinder Surprise egg as illegal contraband.

Read more: Kinder Surprise egg seized at U.S. border

The breakfast staple can be worse for arteries than the fast food king, report suggests.

To some shoppers, the meaning of the “USDA Grade A” shield on egg cartons seems pretty obvious.

“It means that the rabbi’s blessed this as kosher, right?” said Stephen Potter, an early-morning shopper at a Safeway store in Alexandria, Va.

Read more here: Eggs’ ‘Grade A’ Stamp Isn’t What It Seems