They're also surprisingly useful little things. Here are some simple tips to help you get more from your eggs.
Get neater poached eggs
If your poached eggs tend to spread out in the pan, try cracking each egg into a small sieve first. This lets the thinner, watery part of the white drain away, leaving the thicker white around the yolk.
Gently lower the egg into simmering water rather than dropping it in, and you'll have a much neater result.
Don't waste leftover egg whites or yolks
If a recipe only needs egg whites or yolks, there's no need to throw the other part away. Both can be frozen for another recipe.
Egg whites can be frozen as they are. Egg yolks need a little preparation first, as they can become thick and difficult to use once frozen. Beat them with a small amount of salt or sugar, depending on whether you plan to use them in a savoury or sweet recipe, then label the container with what's inside and the date.
Ice-cube trays are handy for freezing small amounts, so you can take out just what you need later.
Make peeling boiled eggs easier
Peeling boiled eggs can sometimes be a bit fiddly, especially when the shell sticks to the white.
Once the eggs are cooked, transfer them to cold water. Cooling them quickly stops the cooking process and can also make peeling easier.
For the best results, tap the shell all over to create lots of small cracks, then peel from the larger end where there's usually a small air pocket.
Keep boiled eggs handy
Boiled eggs are useful to have in the fridge for quick breakfasts, lunches or snacks. Once cooked, cool them promptly and store them in the fridge.
For easy identification, write the date you boiled them on the shell or on the container. Hard-boiled eggs can be kept in the refrigerator for up to a week when stored properly.
Bring eggs to room temperature for baking
Many baking recipes call for eggs at room temperature, and there's a good reason. Room-temperature eggs blend more easily with other ingredients and can help create a lighter texture in cakes and other baked treats.
Forgotten to take them out of the fridge? Place the eggs in a bowl of lukewarm water for a few minutes to take the chill off before using them.
Keep a piece of eggshell handy
Dropped a bit of eggshell into the bowl? Don't spend ages chasing it around with a spoon.
Use a larger piece of the eggshell to scoop it out. It might sound a little odd, but the shell attracts the small fragment much more easily than a spoon or your fingers.
A few extra eggy tips
Eggs are best stored in their original carton in the fridge. The carton helps protect them and keeps the date information handy.
And when you're boiling eggs, a kitchen timer is your friend. A minute or two can make the difference between a runny, creamy or firm yolk, so it's much easier to get the result you want when you keep track of the cooking time.
With a few simple tricks, these everyday kitchen staples can be even more useful. From breakfast to baking, there's a lot you can do with a carton of eggs.
