What is so special about eggs

A. A hen's egg is a masterpiece of design with brilliant packaging. It is extremely nutritious, filled with protein, vitamins and minerals. The amount of air inside the egg is what the cook needs to be concerned with. The construction of an egg includes a space for the air to collect at the wide end, and it's the amount of air in this space that determines the age and quality of the egg and how best to cook it.

Q. So eggs need to be fresh to get the best results

A. An egg needs to be fresh if you want to fry or poach it, because what you will get is a lovely neat shape. Also a stale egg will spread itself more thinly if you are frying it. If you poach it, it will probably disintegrate and separating eggs can be tricky if the egg is too old. That said, cookery guru Delia Smith says if you hard-boil a really fresh egg, peeling the shell and skin can be very difficult.

Q. How can you tell how old an egg is

A. There is a simple test; place the egg in a glass of cold water; if it sinks to a completely horizontal position , it is very fresh; if it tilts slightly up , it could be about a week old; if it floats in a vertical position, it is stale.

Q. How safe are they now after recent scares

A.Eggs can harbour a bacterium known as salmonella. Cases of food poisoning from eating eggs are rare but do occur. The only safe way to ensure all the bacteria is kiiled is to eat hard well-cooked eggs with no runny yolks. The people most at risk from soft-boiled or raw eggs are very young children, the elderly and pregnant women.

Q. What are Eggs Benedict

A. Think of lightly toasted bread, crispy bacon and perfectly paoched eggs, covered with buttery hollandaise sauce. It was originally a breakfast or brunch dish, but is now served universally on toasted muffins.

Q. What are Eggs en Cocotte

A. This is another way of cooking and serving eggs. The classic French name is oeufs en cocotte and involves cooking eggs in little ramekin dishes. Eggs are basically baked in the little dishes in the oven, standing in a pan of hot water. Sometimes butter, cream or yoghurt is added, or occasionally, chopped leeks, smoked salmon or skinned haddock.

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By Katharine MacColl