Easter has come and gone, and just when you thought you never wanted to see another egg - chocolate or otherwise - here are some ideas for you to explore in the kitchen, along with a some nuggets of information.
Eggs are a great source of vitamins A, D and B2, and minerals such as phosphorus, calcium and iron, which are essential for healthy bones. They are an excellent source of protein, especially for children on a vegetarian diet. They are low in calories and saturated fat, making a meal in themselves.
The most popular eggs we use come from chickens. But many different types are available, which are also delicious and make a pleasant change. Why not look out for duck, goose, quail or even ostrich eggs?
One of our bright young students at the cookery school recently asked me, 'Why don't we eat turkey eggs?' Good question! I thought for a moment or two and then answered, 'I think we need all the turkey eggs to hatch and to grow into turkeys ready for our great Christmas dinners.'
She was a little disappointed, but I did promise to do some research. I discovered that turkey eggs are not sold commercially because of the lack of demand. Turkey hens lay only four or five eggs per week over a 24-week period, which makes them very low in production. However, some small farmers sell turkey eggs at their farm gates or at local village shops.
Turkey eggs lend themselves well to baking and the cooked results are extra fluffy.
Buying and storing
When buying eggs, always check the sell-by date on the box, as well as on each egg. Make sure there are no cracks or breaks on the shells. At home they are best stored in the fridge; this keeps them fresher. Always store eggs in their carton or box, as they tend to pick up other odours if stored uncovered. Use refrigerated eggs within four weeks; use cooked eggs within four days.
Reducing risk
A very small percentage of eggs contain a bacteria called salmonella, which can cause serious illness, especially among the elderly, babies, toddlers and pregnant women. So it is important to be careful when preparing and cooking eggs for these groups. When we eat raw or under-cooked egg, bacteria may be present. To avoid risk it's important to cook the eggs well in order to kill the bacteria. The bacteria can spread easily, so remember also to wash your hands well before and after preparing eggs, and wipe down all work surfaces.
What about cake mixes?
I think it is important to understand that the risks attached to runny or raw egg - which children will consume when they want to lick the mixing bowl after you've made a cake - is very minimal these days. As long as you stick to the golden rules of keeping eggs in the fridge, checking the sell-by date and making sure there are no cracks or breaks in the shell, you should not run into any problems. If you are still worried, then use pasteurised eggs, available in some large supermarkets, as they contain no bacteria.
Cooking times
Scrambled eggs - one to two minutes, moving the egg in the frying pan constantly
Omelettes - three minutes on the first side and then a further two minutes once it has been turned over
Sunnyside up - five minutes, but this will depend on the heat in the pan
Over easy - three minutes, yolk up ,and then a further two minutes flipped over
Poached - five minutes or until the white of the egg is firm and no longer transparent
Boiled - this will depend on the size of the egg, but they usually take between five and seven minutes, according to how runny you wish the yolk to be. I always put my eggs into boiling salty water and cook them for exactly five minutes.
COLOUR AND CONTENT
The colour of the eggshell makes no difference to the nutrient content of the egg itself. Chicken eggshells are either brown or white depending on the breed of chicken that laid them. Did you know that white eggs are laid by hens that have white ear tufts, and brown eggs are from hens with red feathers and red ear tufts?
You are what you eat, Mrs Chicken! The yolk of eggs ranges from pale yellow to white to bright yellow-orange, depending on what type of feed the hens have been given to eat.
RAW OR HARD BOILED?
It is simple to tell if an egg is hard boiled or still raw, and it's an educational game you can play with the children. All you need to do is spin the egg on a flat surface. If the egg spins very fast and easily, it is hard boiled. If it wobbles and spins slowly, then the egg is raw. This is because the yolk and white of egg are not solid and therefore move around inside the shell as it spins.
So go on, buy some fresh eggs when you are out shopping and make some delicious dishes to please all the family.
Fiona Hamilton-Fairley is the principal of the Kids' Cookery School in London W3
