Martha Stewart says eggs will be 'perfect' for breakfast if you cook them 1 way

One of America's favourite cooks has spilled the beans on preparing the perfect egg for breakfast and it may come as a surprise that she chose not to fry the early morning staple. Martha Stewart is famous for a variety of reasons from being her country's first female billionaire, and a stint in jail to being compared with Meghan Markle.

Stewart is a best-selling author and is not only entwined in the fabric of American culture where she is a household name - but she is also widely followed by millions all over the world. She is famous for the business empire she built in the 1990s where she adopted a 'perfect housewife' persona making a name for herself as America's 'mother'.

The Emmy Award-winning television former show host of 'Martha Stewart's Cooking School' - which also won a coverted James Beard award - has offered insight into how to cook the best healthy and flavourful eggs as a perfect way to start your day.

The popular lifestyle aficionado asked: "Why not have a delicious steamed egg for breakfast?"

After revealing that many of her readers and viewers had inquired about her thoughts on making the 'perfect' egg, Stewart suggested steaming as her preferred cooking method on her blog.

"So many of my readers and viewers ask me how to make the perfect steamed egg - when the white of the egg is firm, and the yolk is silky, creamy, and liquid gold," she said.

"Steamed eggs, soft-boiled eggs, and hard-boiled eggs are all great with toast, as an addition to salads, or even alone as a quick snack. My eggs are as fresh as can be - they come straight from my chicken coops every day. Eggs are also very nutritious. A large egg contains about six grams of protein, plus other nutrients, including vitamin D and choline. And, best of all, making the perfect egg is so easy."

Stewart mentioned that she enjoys raising chickens and revealed in her blog that she has around 200 birds in her poultry yard. She added that she creates many egg-based recipes for her daughter and grandchildren, including frittatas.

Her cooking method for steaming eggs includes using a saucepan and an expandable steamer basket. She recommends using an expandable version because the flaps collapse or open to fit various pots and pans, making this option a lot more versatile.

She fills the pot to the bottom of the steamer basket - about an inch-and-a-half before turning on the stove and setting it to high so the pot can boil. Stewart said she doesn't refrigerate her eggs and instead wipes them off gently with a warm, wet clothe before leaving them in a basket. She added that freshly laid eggs can be left at room temperature for at least a month.

The cook informed her followers that a covered pot boils faster than an uncovered one because the cooling presence of the room's atmosphere is greatly diminished. She asserted that it was important the lid is askew on top of the pot - so it doesn't boil over. Once the water is boiling she uses a large spoon to move the eggs into the pot to avoid damaging them before setting the timer to four-and-a-half minutes.

The lid is then replaced and as soon as the timer goes off, Stewart said she will remove the eggs quickly. This method is for large eggs and the cook said the person replicating this method may need to adjust the time for the size of the ingredients being used or personal preference for the consistency of the final product.