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Neither had the benefit of a second new invention designed to produce perfect boiled eggs.

The “PerfEGG” device, designed by a student at Brunel University, keeps the water temperature constant for 8.5 minutes without reaching boiling point. The aim is to let the egg white coagulate but keep the yolk runny. Its creator, Ben Harris, 22, said: “I get so frustrated if I get the timing wrong and the egg is too hard to dip my toasted soldiers in. My design solves this problem.”

Jill Dupleix, the Times cook, reveals the culinary skills that everyone should have:

HOW TO FRY A STEAK

Brush meat with olive oil and sear in a hot pan on both sides until crusty. Remove, season and rest. Rare steak should have the same resistance when pressed as the fleshy part between the thumb and forefinger

ROAST A CHICKEN

Coat a free-range chicken (1.5kg) with butter or olive oil and season with sea salt, pepper and oregano. Roast at 180C/gas 4, for 60 mins, or until the leg juices run clear. Rest for 10 minutes

COOK SPINACH

Wash leaves well and place in a hot, dry frying pan. Toss, allowing the heat of the pan to evaporate the water

BOIL POTATOES

Stick a thin bamboo skewer into one potato and lift it out. If it slips off, it’s cooked

BOIL RICE

Combine 300g of rinsed rice with 600ml of cold water in a pot. Bring to the boil and jam lid on tight. Simmer over lowest heat possible for 15 minutes, cover and leave off the heat for 5 minutes. Fluff with a fork

MAKE A MOUSSE

Beat 3 eggs and 80g of caster sugar until creamy. Fold in 100g of cooled, melted chocolate and 1tbsp whisky and chill for 1 hour

BAKE A CAKE

Whiz 250g of butter and 250g of caster sugar in a food processor for 5 minutes. Add four 60g eggs, one at a time, beating well. Mix in 250g of sifted self-raising flour and 1tbsp lemon juice. Pour into a buttered 20cm cake tin and bake for 45 minutes at 180C/gas 4

MIX A MARTINI

Six parts good gin, 1 part dry vermouth. Pour over ice, mix and strain into a cold glass

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