Eggs are a kitchen staple for every home cook. They’re the secret to the success of classics such as cakes, mayonnaise and custard, and they’re also a meal in themselves. With eggs in your fridge , you’re never far from a great meal or snack.

Keep these tools handy for cooking eggs.

• A small ramekin to crack eggs into before poaching.
• A deep sided frying pan to cook poached eggs.
• A slotted spoon to remove poached eggs from the pan.
• Paper towel to drain poached eggs.
• A fork to whisk the egg mixture for scrambled eggs.
• A frying pan to cook scrambled and fried eggs.
• A flat edged wooden spoon to cook scrambled eggs.
• An egg lifter to turn fried eggs when cooking and to remove from the pan.
• A small saucepan to boil eggs.

Storing eggs

• Keep eggs in their carton. Egg shells are porous, so the flavours of other foods in your fridge may penetrate uncovered eggs and affect the taste.
• Store eggs in the fridge for up to four weeks or until the use-by date. While you can store eggs safely between 4C and 5C, storing eggs at room temperature for one day is the same as storing them for a week in the fridge, so only store them at room temperature if you’re going to use them that same day.

DIFFERENT TYPES OF EGGS

Not all eggs are the same – they are labelled according to the diet and living conditions of the hens that laid them. Here’s a guide to what’s available in Australia.