• The simplest way to store eggs is in the boxes you buy them in – egg shells are porous and can absorb odours from other foods so just remember to keep them away from anything strong-smelling, like fish.
• To make an over-easy egg, slide a spatula gently under the egg and with a quick flick of the wrist, turn them over. Don’t lift the egg too high above the pan and you’ll have no problem flipping the eggs without breaking the yolks. It’s easier to use a non-stick pan for this recipe.
Tips from the dietitian:
• Eggs are nature’s perfect protein – although they’re low in saturated fat they’re high in cholesterol so if you eat eggs regularly it’s best to limit yourself to one a day.
• Egg whites have no cholesterol and only about 15 calories each depending on the size of the egg so you can eat more of them without feeling guilty.
• Fried eggs are a perfect example of a food best made at home – when you order fried eggs out, the griddles are often loaded with grease which makes the end result far worse for your health.
Food safety:
• Young children, the elderly and pregnant women may have weaker immune systems, which can put them at a higher risk of contracting things like salmonella. To be on the safe side, they should make sure that the yolks on their fried eggs are fully cooked, not runny as suggested above, and should avoid eating foods that contain raw egg such as homemade mayonnaise or chocolate mousse.
• Make sure you use eggs by the ‘best before’ date shown on the egg or the box.
