Golden Delicious

Eggs are one of the most versatile and delectable ingredients

WE are all seeing food costs soar at the moment and I, for one, have noticed that it seems to be the staple foods that have been affected. One food item that has not been excluded from this is fresh eggs. As a cooking ingredient they are incredibly versatile and that is why they are such a commonly used ingredient in the professional kitchen.

They can be cooked by frying, poaching, baking or scrambling. But, perhaps more important, is the use of eggs in other finished food products. One of their most important uses is in baking.

Not only do eggs provide flavour to cakes, but they also make cakes lighter and more “spongy”.

Eggs are able to trap air when they are whisked, lightening mixtures and helping them to rise. This is very important when making cakes, mousses, soufflés and meringues – and is why eggs are known as a chef’s best friend.

I am blessed where I stay in Perthshire as I have at least four families around the local area that sell freshly laid eggs from chickens they rear themselves.

They taste better, they’re fresher and the end result in cooking is a much improved finished dish – whether you’re eating them on their own or as an ingredient in a recipe.

Another important point is that I am buying from somebody local who promotes ethical farming. The healthier and happier the hen, the better quality egg you will get – and these eggs are guaranteed to be packed with the very best nutrients.

And the price is a positive, too. Most of the local egg producers charge the same price or slightly less than the supermarkets for a far superior product.

Here is a really simple recipe for you to try at home, which you could make for brunch or as an addition to a picnic lunch.