Eggs are a source of inexpensive, high-quality protein — they contain all 13 essential vitamins and minerals — but they’re not all created equal.
According to a study by American sustainability magazine Mother Earth News, eggs from free-range hens can contain up to six times more vitamin D and twice as many omega-3 fatty acids than supermarket cage eggs.
“Their neutral, rich flavour provides an ideal background for a huge array of ingredients, both savoury and sweet,” says Lucy O’Reilly, author of Posh eggs: over 70 recipes for wonderful eggy things — and they’re a versatile treat for any time of the day. We love our bacon and egg sandwiches; in India hard-boiled eggs are curried in gravy; and Italians whip up carbonara sauce using fresh eggs.
If you’re not sure if an egg is fresh, try the ‘sink or swim’ test: a fresh egg will sink to the bottom of a glass of water; a stale one will float to the surface.