Photo: Stock.Xchng

Eggs are highly nutritious little packages, full of protein, amino acids, 13 minerals including calcium, iron and phosphorous and all the vitamins except for vitamin C. Yolks are made up of 33 per cent fat while the egg whites are made up mostly of water. A high quality egg will have a firm egg yolk that stands upright within a thick white. When released from its shell, a good fresh egg won’t spread out but will cover a small area.

Choosing and using eggs

The price of eggs depends on their size and grade and whether the laying hens are organic, free-range or battery farmed. Additives to the chickens’ diet (like omega-3) will also influence the price.

If you’re unsure of the freshness of an egg, place it in some salt water – allowing for ten per cent salt. If the egg sinks, it is okay to use but if it floats, throw it away. Otherwise, break the egg and examine it: if the yolk is flat and the white is very runny, the egg is not fresh.

How to store eggs

Since egg shells are porous, they can be penetrated by water and air – including odours. It is best to store them away from strong odours with their pointed ends down in a cool place. Refrigerating eggs keeps them longer: a week-old egg can last for up to five weeks in the fridge but the same egg will only last for about two weeks at a room temperature of 18 degrees Celsius.

Once an egg has been opened, store the whites and yolks separately in sealed containers in the fridge. Place a small amount of water or milk on top of the yolks as the film prevents them from drying out. The yolks should be used within two days and the whites should be used within four days.

It is possible to keep egg whites for longer by freezing them. To freeze egg yolks, first beat them with some salt or sugar and then they are good to freeze too.

Tip: Eggs should be brought to room temperature if they are going to be whipped or boiled, which will take about 45 minutes.

Tags: cooking, food storage