01

According to the Food Standards Agency, eggs are best kept in a 'cool, dry place, ideally in the fridge'. However, it's best to take them out around 30 minutes ahead of time, so they return to room temperature, otherwise cooking  times can vary.

02     

Got some leftover raw egg yolks or whites? Store them in an airtight container in the fridge. To prevent yolks from drying out, cover them with a small layer of cold water before sealing. Both can be kept this way for a few days and used in your next recipe.

03

 Did you know eggs can also be frozen? Beat the eggs together, pop them in a dated, freezable container and use within four months. If you find your frozen eggs becoming a little glutinous when defrosted, try adding half a tsp of sugar or salt 

per mixed egg.

Spring Veg Baked Eggs

• 2 tbsp olive oil
• knob of butter
• 2 cloves of garlic,
  thinly sliced
• 2 tsp cumin seeds
• 4 baby leeks, washed
  and thinly sliced
• 125g asparagus tips, roughly chopped
• 100g Tenderstem broccoli
• 100g Caterfood Premium Petit Pois
• 100g broad beans, double podded
• 200g baby spinach, roughly chopped
• 5 eggs
• 50g feta cheese
• 1 avocado, peeled and thickly sliced
• 1 handful dill fronds,
  finely chopped
• 1 pinch dried chilli flakes
  

Serves 4 Prep 15 mins Cook 15 mins

1. Heat the oil and butter in a large frying pan over a medium heat. Add the garlic, cumin seeds, leeks and a pinch of salt and cook gently for 5–10 minutes until soft. 

2. Meanwhile, bring a pan of salted water to the boil, drop in the asparagus and broccoli and cook for 30 seconds. Add the peas and broad beans and cook for another 30 seconds. Place the spinach in a colander, pour the pan of veg over the spinach to wilt, then drain well.

3. Stir the blanched veg into the frying pan. Make small wells in the veg, crack an egg into each divot and sprinkle with a small pinch of salt and pepper and scatter over the feta. Cover and cook for 3–5 minutes over a low heat or until the whites are set and the yolks are runny (cook for a minute longer if you want the yolks firmer).

4. Fan the avocado on top and scatter with the dill and chilli flakes. Add another drizzle of olive oil before serving straight from the pan with crusty bread.

9.1 INCHES

is the impressive diameter of the world’s largest egg. Laid by Harriet the hen in Essex back in 2010.

30 MINUTES

World Record holder Howard Helmer is officially the world's fastest omelette maker – crafting 427 two-egg omelettes in half an hour.

BTW - It’s alleged chickens from different counties have their own distinct accents, just like humans! 

71 PERCENT

of people prefer to scramble their eggs, making it the most popular cooking method for egg-loving Brits. Fried egg comes a close second with 61% liking it sunny-side up and third place goes to the omelette with 55% of people whipping one up regularly.