The following are a few tips for cooking eggs. There are also some great tasting egg recipes that you can try.
- Buy your eggs from a reputable retailer and look out for the Lion Mark on the eggs (UK), as this will show that the eggs have been produced to the highest standard, which will include hens being vaccinated against salmonella
- If you are lucky enough to buy your eggs from a local farm, usually really great free-range eggs, it is worth just asking if the hens have been vaccinated and checked regularly. To be extra safe, it may not be best to serve raw or partly cooked eggs to young children, the elderly or pregnant women
- The best place to store eggs is in the fridge, a cool larder or pantry kept in their box. Remove them from the fridge for about 20 minutes before you wish to use them
- Always keep a close eye on the best before date on your egg box – we don’t want to use eggs that are out of date. Don’t buy too many eggs at one time
- A good tip is to break eggs individually into an old tea cup before using them so you vcan check each one and remove any broken shell
- Always wash your hands after handling eggs. Don’t forget that it is not just chicken eggs we use in the kitchen, but goose, duck and quail eggs as well