How to Be Absolutely Amazing at Cooking Anything

Spinach Soup with Smashed Feta & Walnuts

[dropcap style=”font-size: 60px; color: #00adef;”] Y[/dropcap]ou know what I used to be afraid of?

Poaching eggs.

Yes putting an egg or two in a pot of boiling water used to really intimidate me.


Because I’d tried it once and it had ended up with a mass of whispy egg whites all through the saucepan and a golf-ball hard naked egg yolk. Ugh!

So for years I just ordered poached eggs when ever I was out for breakfast.

And didn’t dare try them again at home.

Until I started experimenting with eating Paleo. Which meant eggs for breakfast every day.

So after weeks of getting bored with my eggs scrambled or fried, I decided it was time to master the poached egg.

This time I was prepared for failure. And I did lots of research which meant I learned important tips like adding vinegar to the cooking water. And the biggest game changer… using the freshest eggs possible.

Guess what?

After a few days, my egg poaching was pretty decent.

And after all these years, it’s absolutely amazing. Even if I do say so myself ;)

How to Be Absolutely Amazing at Cooking Anything

1. Do your research.
Find a source you trust and pick the simplest method.

2. Practice!
If possible every day. Or at least once a week. Until you’re the master.

It really is that simple.

What about you?

Anything you’d like to get really good at cooking? I’d love to hear about it in the comments below.

Have fun (practicing!) in the kitchen!

With love,
Jules x


  • Poached eggs… but I hate eating eggs for breakfast and would not do them multiple days in a row just to practice. Usually the only time I eat eggs for breakfast is if my husband is cooking or if we eat breakfast out. And I wouldn’t make them every day for lunch or dinner, either (I feel like a defiant two-year-old writing that).

    • It doesn’t have to be consecutive days Susan – once a week would be enough – that’s how I perfected my pancakes for the boys… every Sunday morning for a few weeks :)

  • Hi Jules, I have been following you for years and love what you do. But only a few months ago I realised that it’s not just the email but there is a lot more if you click further! Completely my stupidity! Loved browsing the new blog but found it hard to navigate – clearly my fault but maybe (hopefully) I’m not the only one. I couldn’t see an archive button where I can look back at the blog. Also I have your free download cookbook but was offered it maybe 7 times in the few minutes I was looking at your site. Very annoying. However I also follow Clothide from chocolate and zucchini and was thrilled when she mentioned you. I am strangely pleased and content with how far you’ve come. Although I really enjoyed the fancy pre 5 ingredients stage in Sydney your recipes are very useful now. I recommend your blog to busy, stressed people including my adult sons as an easy option for dinner. I’m hoping you see this as a positive response with a helpful suggestion.

    • Thanks for the feedback Cathy!
      Will see what I can do to make the archives better
      And thanks for spreading the word about Stonesoup :)

  • First off, I really love your Stonesoup blog redesign. It’s fresh and up-to-date and very readable. Thank you! I know it’s a hassle to redesign websites but since I use your site a lot, I really appreciate it.

    What I’m getting more amazing at: making mayonnaise! I worked through quite a few failures but now I’ve got it. And I really appreciate the boiling water trick for “pasteurizing.”

    What I want to be amazing at: making nondairy yogurt. Haven’t mastered that yet, but if my mayo experience has taught me anything, it is never give up.

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