How to Make Good Eggs Easily
Eggs are easy! By following these simple tips anyone can learn to master delicious and delectable egg dishes for everyone to enjoy.




  • Eggs age more in one day at room temperature that a week in the fridge
  • To help extend the life of your eggs, store them in the refrigerator; they will last seven times longer
  • Egg shells can have as many as 17,000 pores over their surface, allowing them to absorb surrounding flavours and odours
  • To help keep your eggs fresh, store then in their original carton in the refrigerator as soon as possible after purchase
  • Fresh eggs can be kept refrigerated for at least four weeks in their original carton


How to check for freshness

  • The fastest way to check for freshness in uncooked eggs is to put them in a bowl of water. A fresh egg stays at the bottom of the bowl, while a stale egg floats.
  • To tell if an egg is raw, spin it! If is spins easily it’s hard-boiled but if it wobbles, it is raw
  • You can gauge the age of your egg by the size of the air cell that forms at its blunt end; the larger the cell, the older your egg
  • Never buy or use eggs that have been cracked. An egg’s shell is its protective barrier from bacteria or food-borne illnesses


Cooking tips

It’s best to use eggs that are a few day old for hard boiling. The fresher the egg, the more likely the white will stick to the shell. Fresher eggs are best for poaching or frying, as they are more likely to hold their shape. Older eggs are best for boiling, scrambling and making omelettes. Your oldest eggs can be used in quiches, frittatas and cakes.


Howard Helmer’s 40 second omelettes

  1. Melt a tablespoon of butter in a 10-inch non-stick pan. The surface of the pan has to be very hot, so only add in the egg mixture once the butter is sizzling.
  2. Combine two eggs with two tablespoons of water for each omelette you make
  3. Ladle your mixture into the pan. Immediately it will begin to bubble as the water evaporates and creates a fluffy texture
  4. Use a spatula to immediately move the cooked egg from the parameter to the centre of the pan
  5. Tilt and move your pan to ensure that the raw egg is cooking evenly
  6. When your egg is still moist, but no longer runny, fill with your ingredients. Howard recommends cheddar cheese, uncooked spinach, mushroom, tomato and ham
  7. Right-handed cooks should fill their ingredients on the left side of the pan, and vice versa
  8. Fold the omelette in half with a spatula (fold from the empty side of the omelette) and invert to a serving plate with a quick flip of the wrist.


Perfect Poaching

  1. Leave your freshest eggs out of the refrigerator, until they reach room temperature
  2. Bring 5cm of water to the boil in a pan, then reduce the temperature to the lowest simmering point
  3. Add one teaspoon of vinegar or lemon to the boiling water
  4. Break the egg into a small bowl or saucer
  5. Either create a whirlpool or wait for all the bubbles on the side of the pan to disappear, before gently sliding the egg into the water
  6. Cook the egg for 3-4 minutes
  7. Lift the egg out with a slotted spoon and drain on paper towel, serve immediately


Smashingly Good Egg Ideas

  • Scramble eggs with finely chopped vegetables and serve with ham, tomatoes and mushrooms for the perfect Sunday morning breakfast feast
  • Mash boiled egg with canned salmon and ricotta cheese for a high calcium sandwich filling, or as topping for wholegrain crackers
  • Mix beaten eggs with reduced-fat grated cheese, cracked pepper and parsley and stir through cooked wholemeal pasta for a fast and healthy dinner
  • For healthy fried rice mix cooked chopped vegetables, ham and boiled egg, with cooked rice. Stir fry in sesame oil and add a splash of soy sauce.

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