Photography by Ben Dearnley
Compact, convenient and perfectly packaged, eggs are everything they're cracked up to be, whether you're cooking breakfast, lunch, dinner or dessert.
We'll never know which came first, the chicken or the egg, but one thing's for sure -- our kitchens wouldn't be the same without the latter. Versatile and convenient, eggs are a vital ingredient in everything from cakes and meringues to sauces and custards. Or they can just be enjoyed on their own -- boiled, poached, scrambled, fried or baked.
Eggs are packed with goodness and very little else (they only have about 5g of fat each!). They're relatively low in kilojoules, are a valuable source of protein and anti-oxidants, and contain more than 18 different nutrients, including calcium, iron, folate, zinc and every vitamin except C.
An egg consists of the shell, egg yolk, egg white and chalazae, which are the ropy strands of egg white that anchor the yolk in place. Contrary to popular belief, these aren't imperfections or the beginning of embryos. In fact, the more prominent the chalazae, the fresher the egg.
There are three main types of eggs: cage eggs (which make up 80 per cent of all eggs sold in Australia), barn-laid eggs and free-range eggs. They range in size from 42g (medium) to 70g (jumbo). The average-sized egg is 59g. Look for eggs with clean shells without any cracks. The colour of the shell can vary from white to brown, depending on the breed of hen, but this doesn't affect the flavour or nutritional value.
Keep fresh eggs between 4°C and 20°C. When stored at room temperature, eggs will age more in a day than they will after a week in the fridge. So, unless you use them quickly, store eggs in their carton in the fridge. The carton will prevent the flavours of other foods penetrating the porous shells and affecting the taste of the eggs.
When stored in the fridge, eggs will last for up to four weeks. Egg whites can be stored in an airtight container in the fridge for up to four days, or frozen for up to six months. Place egg yolks in a bowl and cover with cold water. Cover with plastic wrap and store in the fridge for up to three days.
To test an uncooked egg for freshness, place it in a bowl of cold water -- a fresh egg will sink to the bottom, while a stale egg will float or stand on end.
Use your freshest eggs for poaching and frying. It's best to use eggs that are at least three days old for hard boiling, otherwise the shell may stick to the white. You can use your oldest eggs for baking cakes, quiches and frittatas. They're great with dill, bacon, asparagus, cream, cheese, ham, smoked salmon, chives, parsley, mushrooms and tomatoes.