29 Egg know-how

The ultimate convenience food and powerhouses of protein and nutrition, hens’ eggs are hugely versatile. They bind, set, rise and enrich other foods, depending on how they’re used. Legally, businesses involved in egg production and packing for human consumption have to stamp all their eggs with an identifying code, such as 1UK12345. The first number (from 0-3) is the method of production: 0 = organic, 1 = free range, 2 = barn, 3 = cage. Next comes the country of origin, followed by the farm’s specific code. Also, look for eggs with the red British Lion Quality mark, which guarantees the eggs are produced to the highest standards of food safety, including best-before date stamping, correct transportation temperature and salmonella screening.

◆ Store Keep whole eggs in their carton or a sealed container in the centre of the fridge (door shelves fluctuate too much in temperature). Eggshells are porous and can absorb strong flavours if left uncovered. Spare whites and yolks will keep separately in covered containers in the fridge for up to 3 days.

◆ Freeze Egg whites freeze well for up to 6 months in a freezerproof bag – simply date and label with how many whites they contain. Ideal for meringues.

◆ Fresh eggs If placed in a bowl of water, fresh eggs will lie horizontally on the base. Whites will cling tightly to the yolk, making them ideal for poaching.

◆ Older eggs The white will spread more loosely around the yolks. Ideal for meringues. If placed in a bowl of water, older eggs will sit vertically on the base. If an egg floats, throw it out.

◆ Temperature For poaching, use chilled eggs. For baking, use room temperature eggs.