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To make the poached eggs, bring a large pan of water to the boil and add the vinegar. Using a whisk, make a swirl in the centre of the water, drop the egg in the centre of the swirl and cook for 2 to 3 minutes. Using a slotted spoon scoop the egg into a bowl of iced water and repeat with the other egg.
Scrambled eggs.
Whisk the eggs in a large glass bowl with the cream and season. In a large non-stick pan melt the butter until foaming, add the eggs and cook very gently over a low heat, stirring with a plastic spatula.
Fried egg.
Heat a non-stick frying pan, add the butter and when foaming pop in the eggs. Fry until crisp and sprinkle over the chilli.
Boiled eggs.
Get a large saucepan of water onto a rolling boil and add the eggs, cooking for 6 minutes. Shock the eggs in cold water and remove and serve.
Omelette.
whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming, add the egg mix. Turn the pan down to a medium heat and using a fork bring the edges of the eggs in. When starting to firm up keep cooking without any colour, roll over onto a heat proof dish and roll into a rugby ball shape.