Put eggs on the menu

Eggs are a great source of protein and a huge range of vitamins and minerals, such as folate, selenium, vitamin B12 and iodine. Plus, they are a cheap and easy meal option. To get the most out of your eggs, follow these handy hints.

• Store eggs in their original carton in the fridge as soon as possible after purchase. Storing them in the carton reduces water loss and protects against flavours from other foods being absorbed into the eggs.

• Fresh eggs can be kept in the fridge for up to six weeks, and there is a use-by date on the carton as well (if buying from the supermarket).

• To check if your eggs are still fresh, place them in a bowl of water. Fresh eggs will stay at the bottom of the bowl while older eggs float because of the large air cell that forms in their base. Older eggs are ideal for baking, hard boiling, scrambling and making omelettes. Fresher eggs are better for poaching and frying because they hold their shape.