Get the freshest you can and follow my guide
There’s nothing as simple and satisfying as an egg. A poached egg on toast makes a great breakfast or quick supper, while a Spanish omelette or a few spears of asparagus dipped in runny egg yolk or hollandaise can make a delicious and quick starter. Such simple dishes are only simple if you start with the best eggs you can find. Here’s how to make the most of this versatile natural ingredient.
Use the freshest you can
Submerge an egg in a glass of cold water. If it’s ultra-fresh, it will sink straight to the bottom. If the rounded end rises, it’s a sign it’s older. The more it rises, the older it is.
Use your eyes
When a chef cracks an egg, he can tell at a glance how long it has been hanging around. A fresh egg has a plump not a flat yolk. The white is firm, not watery, and won’t spread over the plate. Older egg whites escape from the yolk in strands when you poach them.
Watch the ‘best before dates’
The ‘best before date’ is a maximum of 28 days after the egg was laid. In practice, most hit the supermarket shelves within days of being laid. Buy the freshest you can and check the date printed on each egg.
Store eggs in their box
Eggs can be frozen
If you have egg whites left over from separating eggs, freeze them. You can use them at a later date for baking or making meringues.
Store eggs in the fridge
Eggs need to be kept at a constant temperature below 20°C. The temperature in most domestic kitchens fluctuates wildly so eggs are best off in the fridge. Remember to take this into account if you’re boiling them as they’ll need a minute longer straight from the fridge.
