The humble egg

I have always loved eggs; a love which I believe stemmed from the excitement associated with my family's traditional Sunday morning fry up. Since the addition of six chooks to our backyard about a year ago, I have been granted the pleasure of a daily delivery of fresh eggs.



With around six eggs per day, I no longer feel guilty about using six egg yolks for one batch of crème brûlées or a mixture of creamy hollandaise sauce; which will inevitably be poured over freshly poached eggs for a nice Benedict breakfast or brunch. The remaining whites can always be beaten to soft peaks with caster sugar to make meringues.

Eggs have been eaten by humans for thousands of years and are sourced from a number of animals. Although chickens are the most common providers of eggs for human consumption, other animals include quail and duck as well as fish eggs in the form of roe or caviar; a recognised luxury food an many countries.



The next time you're thinking about cooking with eggs, investigate the various varieties available in your local area. Duck eggs can be used in Asian cooking from regions such as The Philippines and Cambodia while quail eggs are great for individual quiches. Caviar can be found in most supermarkets and is a great, salty addition to a herby angel hair pasta dish.

See also: A golden box with no lid or key...