Why eggs are the perfect little package

Poaching tips

Poached eggs are simple in theory but often frustrating in practice. For a neater result, strain the egg through a fine sieve before cooking to remove the watery part of the white. Lower it into gently simmering water - not boiling - and it will hold together better. A teaspoon of vinegar also helps the white set quickly.

If you’re cooking several eggs, poach them until just shy of done, then transfer them into iced water. When you’re ready to serve, slide them back into hot water for 30 seconds. This way you can serve multiple perfect poached eggs minus the stress.

Making use of yolks and whites

If a recipe calls for only yolks or whites, don’t let the other half go to waste. Store yolks and whites separately in airtight containers in the fridge if you’re using them within a few days. For longer storage, freeze them. Whites can be frozen as they are, while yolks should be lightly beaten with a pinch of salt or sugar to stop them becoming rubbery.

Clearly label each container with the date and quantity. Frozen whites are excellent for meringues, macarons or sponge cakes, while thawed yolks can be used in custards, sauces or pastry.

Boiling and peeling

The perfect boiled egg depends on timing:

• 6 minutes gives you a runny centre
• 8 minutes gives you a creamy, jammy yolk
• 10 to 12 minutes results in a firm yolk

Add a teaspoon of bicarb soda or lemon juice to the cooking water to make peeling easier. Once boiled, plunge the eggs into iced water. This stops them overcooking and helps separate the membrane from the shell. For meal prep, peel them before storing in an airtight container with a damp paper towel to prevent drying out.

Storing safely

Fresh eggs usually last 3 to 5 weeks in the fridge. Keep them in their carton, pointy end down, to protect them and slow moisture loss. Avoid storing eggs in the fridge door, where temperatures fluctuate. A middle shelf is best.

Better baking

Room temperature eggs

Eggs that are at room temperature mix more easily into batters and whip up with greater volume, making cakes lighter and fluffier. If you forget to take them out ahead of time, place them in a bowl of lukewarm water for five minutes. This small step can make a big difference in baking.

Brushing bread or pastry with beaten egg before baking creates a glossy, golden crust.

Quick meals

Hard-boiled eggs are an easy, protein-rich snack. Pair them with seasoning, dips or salads.

Microwave option: Scrambled eggs can be cooked quickly in the microwave by whisking with a little milk and heating in short bursts, stirring in between.

Making use of shells

If you drop a piece of shell into your bowl, scoop it out with half of the broken shell - it cuts cleanly through the white.

Beyond the kitchen

• Shells can be rinsed, dried and crushed. They add calcium to compost or soil and can be sprinkled around plants to deter snails.
• Finely ground shells can even be fed back to chickens to replenish calcium in their diet.
• Seed starters: Eggshell halves make natural pots for seedlings - plant them straight into the soil when ready.
• Gentle cleaner: Crushed shells with a little water can be used as a mild scrub for bottles and pans.
• Make sparkly eggshell geodes with the kids.