My dad worked in London for the whole of the 1980s and I would join him for vacations or even to go to school for some months sometimes. I remember a politician who caused alot of trouble for saying that eggs were dangerous and many people stopped eating them. I had not eaten much eggs before then and I could not remember how they tasted so I bought some and cooked them into scrambled eggs. They were delicious and I thought it was very funny that the politician was telling people not to eat eggs and it was her that had made me try them again.
I do not eat very many eggs because they do not match with the sort of meals I cook for my family but I like to eat scrambled eggs for my breakfast and for supper also. I use eggs when I am baking more than to eat alone but my children like to eat boiled eggs and my husband likes omelette also.
WHAT TO DO WITH EGGS
You can boil eggs and have them so that the yolk is hard or runny. My children like theirs to be runny so that they can dip bread and butter in them, I like it when hard boiled eggs have cooled and then you can eat them with mayonnaise or just salt. Egg mayonnaise sandwiches are very nice and you can put salad on the sandwich also so that you have some vegetables.
Scrambled eggs is my favourite but I do not have it very often because I put alot of butter in so it is very unhealthy for me. I like to make scrambled eggs in the saucepan but you can microwave them also and get them very good in only 2 or 3 minutes.
My husband likes fried eggs and I like this also on a bacon sandwich but I can not eat this very often because of all the fat that is in just one sandwich. The best way to fry an egg is to break it into fat that is already very hot and instead of turning it you use a spoon to put the hot fat over the top of the egg, that will make a very delicious soft fried egg.
You can make more interesting recipes with eggs but I do not know any except for the usual way that people eat eggs. I have tried devil eggs before and thought that was horrible, devil eggs has chili powder and a white dressing that was not mayonnaise and I thought it was sickly and made me not like eggs that have sauce on them and that is why I eat them plain now when I do eat them and the most interesting thing I do is to make scrambled eggs.
3 Dooyoo Stars.
One of my favourite items to eat weather it be breakfast, Lunch or dinner.
As well as using eggs as an ingredients in other meals such as cakes you can make some lovely meals with eggs being the main ingredient.
Personally I prefer free range eggs not only as its nicer to the chickens but the eggs taste nicer and more rich. Different types of hens lay different eggs so its always worth buying free range from a farm as you can try eggs from different chickens not just the ones in Tesco.
My favorite type of egg is poached on toast with black pepper, I use a poacher as im not very good with the vinegar and water version. They're very easy to use and you can see easily when the egg is cooked so not to over cook.
Eggy Bread is a great way to eat eggs and children love too beats some eggs into a bowl and dip in slices of bread till soaked through with the egg. Heat a frying pan and add a nob of butter and fry the eggs and bread till golden brown. I slice the Eggy Bread into soldiers so i can dip in different sauces. A surprising yet really yummy option is Golden Syrup I know your thinking eww but try it first!
Over all eggs are delicious in anyway shape or form, and always try and buy free range. If you like a rich yolk i would also try a duck egg.
Eggs are certainly a staple food item in my home as they are good value, high in protein and essential vitamins and are extremely versatile. Supermarkets stock quite a wide range of eggs from ones in there value range to the more expensive free range/organic eggs. The type of eggs that I purchase normally depends upon what I intend to use them for. I tend to spend more money on eggs that I will be making meals from but less on eggs used in baking. I do think that some of the organic eggs are very over priced for what they are but a good quality egg tends to have a richer, tastier yolk which is my favourite bit.
When purchasing eggs you should always look out for the lion logo stamp on the egg and egg boxes to make sure that they comply with the Lion Quality Code of Practice ensuring the eggs are produced to the highest quality of food safety standards.
Some of the simplest meals that you can make with eggs are an egg sandwich or poached, boiled or scrambled eggs on toast. These literally take no more than 10 minutes to make providing a simple nutritious meal or snack.
There are also a huge amount of different things you can do with eggs, they can go as an accompaniment to so many different meals or can form the basis of a dish. They can also be used in baking cakes and puddings. One of my favorite things to make with eggs is an omelet as you can add as few or as many ingredients as you like.
My favorite recipe is the pizza omelet:
1. Chop some pepper, fresh tomato, ham, onion (or whatever ingredients you have and like) and grate a little cheese.
2. Heat a little oil in a frying pan.
3. Beat 2 eggs in a bowl with a little pepper and milk.
4. Add the chopped onions to the pan and fry for a minute.
5. Add the eggs and tilt the pan to ensure the egg mixture covers the bottom of the pan.
6. Scatter the remaining ingredients over the eggs and cook for a couple of minutes.
7. Take the frying pan and place it under the grill for a couple of mins until the omelet has set and is bubbling.
8. The omelet should slide easily out of the pan onto your plate.
Eggs have got to be the most versatile of all foods. They are an essential ingredient to so many recipes, such as Yorkshire pudding, cakes, bread & butter pudding, the Great British Breakfast and so very much more.
When I was a small child, breakfast invariably consisted of eggs to begin with, either boiled with soldiers, a fried egg perched on top of a piece of bread which had been fried in butter to a golden crisp, or just plain scrambled eggs on their own. Afterwards, there would always be a bowl of some sort of cereal.
There was a belief around back in those days that eggs with brown shells were somehow richer in nutrition than those white shells, although I have no idea how that superstition came into being.
My mother would buy a dozen eggs each week from the milkman, and they didn't come in a cardboard or polystyrene box. The milkman would carefully wrap each egg in straw that he would fish out with his hands from a large metal churn which was packed full of the stuff, then gently place them into a large brown paper bag. My mum would then bring the bag with into our living room-cum-kitchen, remove the eggs, brush away the straw and insert them into a strange bright green coloured heavy glass egg holder, which was some piece of very ugly, yet fascinating Victoriana inherited from who knows where!
Over the span of my adult life, eggs have been very valuable to me as I've gone through phases of being both lacto- and ovo-vegetarian. During the ovo phases, I didn't have that egg-buying ceremony with the milkman which my mum went through, simply because milkmen have gradually become a dying breed, what with the advent of cartons and supermarkets. Instead, I would stock the kitchen with lots of huge-sized free-range eggs, and play around, experimenting, inventing different recipes of my own.
Although it's been some while since I've abandoned a carnivorous diet, I still eat a lot of eggs and indulge in some of my self-created recipes...three of which I'd like to share with Dooyoo members - so, here goes!
All recipes serve two people with good appetites.
(1) EGGS IN RED WINE
4 hard-boiled eggs, shelled and halved
A knob of butter (approximately a dessert spoonful)
A rounded dessert spoonful of white flour (not cornflour as it doesn't work as well)
A generous pinch of dried rosemary
10 fl. ozs of punchy red wine
In a large non-stick saucepan, heat the butter until it melts and the foam subsides. Add the flour to the melted butter, and over a very low heat, stir the mixture continuously, thoroughly and vigorously until it forms a smooth, lump-free paste. Still stirring in the same way, cook for one minute.
Slowly and gradually, add the red wine to the flour/butter mixture, just a little at a time, stirring continuously, until all the wine is used up.
Raise the heat under the pan to high, and bring to the boil, still stirring like mad. The mixture should thicken into a sauce of about the same consistency as custard. Then, stir in the dried rosemary.
Reduce the heat to a very low simmer and carefully drop the eggs into the sauce with the yolk sides facing upwards. Gently prod each egg half into the sauce so that they are fully immersed, then cook without stirring for five minutes.
Serve with mashed potato and peas, or a green salad with garlic or ciabatta bread, or with plain boiled rice (I find Basmati rice most suitable for this recipe).
A warning does go with the above recipe in that it is very rich, indulgent, and may not suit everybody's palate.
(2) POTATO, EGG & LEEK BAKE
3 large baking potatoes, peeled and cut into pieces
1 tablespoon black poppy seeds
2 tablespoons unsweetened crème fraiche or plain Greek yoghurt
1 large leek, washed, trimmed and sliced
Freshly ground black pepper
A small knob of butter
A little ground nut oil
Boil the potatoes in the usual way, then drain and mash. Thoroughly mix in the poppy seeds and crème fraiche or yoghurt.
Melt the knob of butter in a non-stick frying pan and fry the leek slices over a very high heat, just to sear them - this shouldn't take longer than a couple of minutes.
Carefully mix the leeks with the mashed potato.
Pre-heat the oven to medium, and brush a fairly large, deep ovenproof container with the ground nut oil.
Press the mashed potato/leek mixture into the oiled container, then make (using your fist to do this is the best way) four evenly spaced apart dents in the surface of the potato. Carefully crack one egg into each dent, then sprinkle the whole surface with the ground black pepper.
Bake, uncovered, for about 35 minutes or until the eggs have set and cooked completely...the yolks should be hard.
Serve with salad, or baked beans or peas or steamed green beans, or as it is with garlic bread.
(3) RICH CHOCOLATE MERINGUE DESSERT
1 large bar of Galaxy Milk Chocolate, broken into cubes
1 large bar of any brand of plain chocolate, broken into cubes
1 small carton of double cream
1 tablespoon of good quality brandy
2 egg yolks
4 egg whites
1 rounded dessert spoonful of sifted icing sugar
1 Cadbury's Flake Bar, finely crumbled
A little ground nut oil
NB: This recipe takes a bit of practice, as sometimes some of the ingredients can curdle when blending/heating. My only advice for when this happens, is to adopt patience and go by trial and error.
Melt the Galaxy Milk Chocolate and the plain chocolate pieces together. You can do this by putting in a microwaveable container and whizzing in the microwave on full power for 80 seconds then stir thoroughly to combine - or, place the chocolate pieces into a heat-proof deep dish which will snugly fit over the surface of a saucepan that has boiling water underneath, then stir the chocolate pieces until they are completely melted and well blended together.
Place the blended chocolate into a non-stick saucepan - do this while the chocolate is still hot and soft - then place over a very low heat. Beat the egg yolks quickly into the chocolate using a Teflon whisk, until completely blended into the chocolate. Keep beating and stirring whilst adding the cream. Mix thoroughly, then remove from the heat and carefully but thoroughly stir in the brandy.
Spoon the chocolate/egg-yolks/brandy mixture into a deep bowl. Leave to one side, then when completely cooled, place in the fridge to chill and harden, for at least 3 hours.
Meanwhile, preheat the oven to very hot, and lightly grease a flat non-stick baking tray with the ground nut oil.
In a deep bowl, whisk the egg whites until they form stiff peaks and the shine has disappeared from the surface. Then, gradually and slowly, using a metal spoon, carefully fold in the icing sugar, blending thoroughly.
Using a large tablespoon, scoop dollops of the egg-white/icing sugar (meringue) mixture onto the oiled flat baking tray. It doesn't matter how many or few dollops you make because they are going to be broken up anyway, but don't cook it all in one piece.
Cook the meringue pieces in the hot oven for 10 minutes, then transfer to a wire cooling rack.
When the meringue pieces have cooled and the chocolate mixture has been chilled for at least three hours, crumble the meringues finely over the chocolate mixture, then sprinkle the Cadbury's Chocolate Flake over the top.
Happy eating, and thanks for reading!
He was a Chicken, no only kidding. He was a cook in the Navy in World War Two and as such he had to cook about 300 breakfasts every morning for the crew. (Not on his own I don't think). Apparently he would be very happy to crack an egg and find it was a double yolker i.e an egg with two yolks instead of one. In this instance he could pocket one of the fresh eggs as the double yolker could be given half each to two sailors.
I can't actually remember what he did with all these excess eggs (oh the temptation for a pun there). I would imagine due to wartime rationing he sold them or ate a lot of eggs with his ship pals but I enjoyed the story. It puts into perspective my gripes about food when I can't decide what to buy in the supermarket.
One thing always on top of my list is eggs. I love the little beggars Fried, Poached, Soft or Hard Boiled, Omelettes, French toast any which way really.
One of my own innovations is the microwaved egg for a McMuffin type sandwich. Crack the egg into a large mug or small bowl, prick the yolk at least twice with a fork (miss this step and invite ridicule from the microwave repair man) and then pop it in the microwave on high for about a minute and a half. Once cooked loosen the edges with a knife and pop onto a slice of ham or bacon between a warm toasted muffin. It might not keep Jamie Oliver awake at night but it keeps a couple of pounds out of McDonalds tills! Add cheese if you really want to give your heart a workout.
One final note on the double yolker situation, you can actually buy double yolk eggs in some farmers markets they come from a chicken of a certain age and the egg is usually a little bigger than normal as you might expect. They are about 50-60 pence more than standard free range but if it's the yellow that makes you mellow it's a sure fire bargain.
Thanks for eggsamining this review (sorry couldn't help it)
I did not know cooking at home could be this simple and so much fun with these easy to follow recipes from world class Michelin chefs...trust me guys they come with amazing gourmet recipes that one can find in world class restaurants. Truly delicious and amazing! Don't ever judge a book by its name ... and don't judge a recipe by it's' name! This ones a must try recipe......tastes just delicious and would leave you asking for more and more. you find many easy recipes with eggs on gourmadia.com.
One of my favorite weekend brunch meals is a potato and purple-sprouting broccoli (or any other kind of green veg) frittata.
- 3 or 4 (depending on the size) new potatoes
- 1 onion (red or white is fine, but aesthetically I like the red against the purple-sprouting broccoli)
- 2 eggs
- a good serving of purple-sprouting broccoli - I'd say 5 or 6 florets + stems is good, but it depends on your harvest! ;)
- 120 ml of olive oil (sounds like a lot but you're not eating most of it!!)
To start, begin by heating the olive oil over a medium heat. Whilst that's heating, dice your onion. Throw the onion in and begin 'sweating' them - should be in there for about 2 minutes.
Meanwhile, clean and dice your potatoes. I usually leave the skin on, but that's usually because on Saturday mornings I'm in no mood to peel potatoes! Throw the potatoes in with the onions and then find something else to do for about 15 minutes - you want to 'poach' the potatoes in the olive oil.
Sometime in the 15 minutes, find the time to beat and season your two eggs. Also, at the 12 minute mark, throw in the chopped broccoli - stems first, and then the leaves.
Once the 15 minutes have gone, use a slotted spoon or something else clever to move the potatoes and onions from the oil to the bowl where you've beaten the egg. It's ok if the egg starts cooking from the heat.
Feel free to set the excess olive oil aside for later use (i.e. to cook some veg, or something), but keep at least a spoonful in the pan itself in order to cook the frittata. Turn the grill on in your oven.
Stir the veggies in the egg mixture, so that everything is coated at least in part by the egg. Then throw it back into the pan, and wait for it to set. When the edges of the frittata begin to come away from the sides of the pan, stick it under the grill for another 3 to 5 minutes.
Serve immediately or in a while - it's just as good hot or cold!
When it comes to eggs I have never been fussy. An egg is an egg, right? So when I moved out and had to buy my own food I was obviously attracted to the much cheaper option of Tesco Value Eggs. They are from battery hens, which may not be suitable for everyone but I really did have to choose the cheapest option.
I enjoy eggs for their versatility. Whether scrambled, fried, poached or in your cake recipe when you consider it eggs can be used up quite quickly. And when you aren't as financially well as you are used to being there are some areas where you can afford to go for the value brands (every penny counts, right?) and I would say these eggs are one of those areas.
They come in a tray of 15. The tray is plastic compared to the usual cardboard but we are going for the cheapest option here so I am not really going to fault them on that. You can pick up the tray of 15 for £1.45 (this works out at under 10p per egg) or 6 eggs for 91p (just over 15p per egg).
I may not be exactly clued up on eggs but I felt that these eggs were just as good as any other. They might be slightly smaller but I wouldn't say I have noticed anything too excessive. They break fine and the egg that came from the shell was just what you would expect (there was potential for a really bad pun there...) They tasted fine and I would not fault them on any matter of quality.
I would definitely recommend them. They may not be organic but they do the job, especially when times are tough. I don't eat eggs regularly but I usually go for these as they are the cheapest - they are perfect for those on a budget.
In the film Julie&Julia Julie does something extraordinary, something she hasn't done yet in her nearly thirty years, she eats an egg! I find that rather odd given that fried eggs are traditionally eaten for breakfast in English-speaking countries and you can get your fried eggs in at least five different varieties in the USA ('sunny side up', 'over medium', etc.). For reasons that aren't explained in the film Julie has known eggs only as ingredients in cakes but not as a food in its own right. The variety she tries is the poached egg (the egg is first cracked open in a bowl and then slid into a pot or pan of simmering water where it's cooked until the egg white has become firm, how firm or soft the yolk becomes is up to the cook's taste). She likes the taste which she, strangely, describes as 'cheesy'.
Fried eggs only deserve the name if the white and the yolk are kept distinct from each other rather than being mixed together. To achieve this is not an easy task, try as I may, I more often fail than succeed. But then I prefer scrambled eggs anyway. I beat the eggs in a bowl, add pepper and salt and then when they start getting firm in the pan, I usually sprinkle small pieces of cheese onto them before scrambling them with a fork or I make a frittata Italian style. (frittata=fried) Whatever one has got in the fridge that tastes good together with eggs can be used, namely, cooked vegetables, potatoes, pieces of cooked or fried meat, poultry or fish. If you're a skilled cook, you can flip the frittata out of the pan upside down onto a plate and then slide it back into the pan to fry the other side. But if you put a lid onto the pan, the result is also good.
Germans usually don't eat fried eggs for breakfast but have a boiled egg on Sunday morning when they've got more time for breakfast or on special occasions. What can be easier than boil an egg in water? Ha! It is an art to get it just right , some want to have it softer, others firmer. I don't eat boiled eggs in the morning so I don't have the necessary feeling, a visiting friend of mine who wanted one was rather miffed that I didn't get it right for her. I do boil eggs for noodle or rice salads or to simply put the slices onto a layer of ketchup on a sandwich.
I've got a slightly raised level of cholesterol and have informed myself on whether eating eggs is advisable or not, obviously nothing speaks against it. On the site Eggcyclopedia, which answer any possible question on eggs!, I've learnt that "eggs do not have a significant impact on blood cholesterol levels, so it's not necessary to avoid egg yolks and you can use egg whites freely." On the contrary, the health aspect of eggs is stressed explicitly, eggs contain a wide array of necessary nutrients. They have varying amounts of all essential vitamins plus many minerals and egg yolks even contain vitamin D, the so-called sunshine vitamin. Another site gives the information that "moderate consumption of eggs, up to two per day, does not appear to increase heart disease risk in healthy individuals." Two per day! You'd have to force feed me, two eggs per week are enough for me.
Of course, as with all food, eggs should be fresh. How does a customer know that they are? One egg looks like the other from the outside, so how to be sure which one is fresh and which one should be put in the bin so that you won't get salmonella poisoning, a disease you shouldn't take lightly, it may give you diarrhoea or constipation, headaches, stomach cramps, nausea, fever and/or blood in the faeces.
If possible you should buy your eggs at a farmer's market where you know that the farmer has taken them out of the hens' nests in the morning before coming to the market. If that isn't possible, buy eggs on which the date of delivery is stamped. Fresh eggs can be kept for up to eighteen days at room temperature because they still have their own antibodies against germs, after this period they should be put in the fridge. A desert like the Italian speciality Tiramisu for which you use raw eggs shouldn't be prepared with eggs older than eighteen days. The dish should be put in the fridge at once and only for up to 24 hours.
Of course, fresh eggs can also be put directly in the fridge, if you do this, they can be considered edible for up to 28 days. After this period eggs should never be used raw, only boiled or fried or as an ingredient in a cake, this can be done for another two weeks.
People with low immunity and small children should never eat raw eggs, fresh or not.
If you aren't sure how old an egg is, you can test it in a glass of water into which you've put a teaspoon full of salt. The older the egg, the bigger the air chamber in it as water evaporates through the shell with time.
- Fresh eggs sink to the bottom and stay there.
- An egg which is some days old raises its tip slightly.
- A two- to three-week-old egg floats vertically in the glass, it should be eaten at once.
- An egg that swims freely in the glass the tip pointing to the bottom is about two months old, it should be thrown away.
Another method is to break the egg, pour the content on a plate and look at it intently. With a fresh egg the yolk and the egg white are noticeably convex. With age the yolk becomes flatter, the egg white spreads all over the plate and later both yolk and egg white mix, a sure sign that the egg isn't edible any more.
Rotten eggs don't necessarily have to end in the bin, maybe there's a manifestation in your town organised by your political opponents. Go and express your opinion in an original way! The rotten eggs may be a change from the habitual tomatoes. If you've ever had the opportunity of smelling a rotten egg, you'll know that you won't be easily forgotten.
I love eggs and they are so versatile from the simple fry up to hard boiled, omelettes, scrambled, egg mayonnaise or in different types of meals (my dad has hard boiled eggs in his chilli's which is quite nice. And I generally have eggs every other day or so, in some kind of way.
Now I'm not going to go into any ethical concerns with the product as I don't know too much about it to be honest and I'm not in to animal rights (much anyway- I do care I promise) but the egg is very brittle and the shell is very thin which may be because of how the chickens are treated I don't know.
The pack costs only £1.46 making each egg less than 10p which is fantastic value as in my opinion an egg is pretty much an egg and they taste fine, although they aren't the biggest on the market. The package its self is plastic and looks rubbish (like a lot of no frills type of products), the plastic is very thin too but it's not a surprise that the packaging is lacking in quality considering the price. Eggs are quite healthy but like everything have in moderation as some believe it raises colestrerol (whilst some think eggs can actually lower it).
A serving contains (one egg):
Calories - 83kcal. 4% GDA
Fat - 6.2g. 9% GDA
Saturates - 1.8g. 9% GDA
Salt - 0.2g. 3% GDA
A very good, cheap egg but some may find ethically that it's not for them.
Having always eaten eggs from my own free range hens as a child, the cost of buying eggs from the supermarket came as a bit of a shock to me when I left home. As a result of this (and being a student), I tend to buy tesco value eggs for the majority of my cooking as they are significantly cheaper than all the others offered by Tesco (although I must add that even these are expensive compared with Morissons).
However the quality and flavour are not a patch on the free range eggs I have been used to. The eggs only come in small sizes and the difference in the shells of these and free range eggs can easily be felt when cracking them and this gives an indication of the difference in quality. Whilst Tesco Value Eggs are adequate for cooking / baking, I will will always splash out on large, free range eggs if I am baking for a special occasion as the improvement is very noticeable.
Additionally there is the ethical issue that Tesco Value Eggs are from caged chickens, which are undoubtedly reared in very poor conditions. Unfortunately if you want cheap eggs though, you will have to put up with this. However if you can afford to spend a little bit more then I would highly recommend buying free range - both for their ethical value and vastly improved quality.
These eggs are not for the animal friendly and concious as they are farmed from battery hens, these eggs are aimed at those on a budget like myself. being a single parent and constantly on a tight budget, these eggs are perfect for most uses and work out at great value for money.
The eggs come in a clear plastic tray which contains 15 smallish eggs, all are lion stamped and dated.
I always get through quite a few eggs in a week as i do a lot of home baking, duck eggs are ideally best for cake making as they have bigger yolks which wil make tyhe cake lighter and fluffier but these eggs are great for baking because of the cost and being smaller i find that i can simply add an extra yolk or 2 to the mixture (not the whole egg just the yolk) to make my cakes as light and fluffy as the cakes i make with duck eggs at a fraction of the cost. The whites of the 2 eggs of which i used the yolks for the cake are not wasted as i use these to make meringue (mix with caster sugar until it forms a peak and bake until just turning golden) which i then break up an add to the filling for an extra texture to the cake and the kids seem to love.
Of course these eggs are also ideal for other purposes, such as boiling and pickleing, due to the size they fit into jars easily, frying and putting in a sandwich for a quick snack and they make good scrambled egg too.
In general another good value product from Tesco for anyone on a budget!
Being a health freak, eating eggs makes up a big part of my diet as thy are soo good for you. Theres no denying the benefits of eating eggs, with their high levels of protein, and low fat content in the egg white. I easly get through 15 eggs a week, so Im always looking to find bargains as I eat so much.
A lot of people wouldnt dream of buying value eggs or meat, but is there that much difference between value and premium brands?
With these eggs, I would have to say no. Being so cheap, around £1.50 for a tray of 15, you would expect them to be all shapes and sizes, and probably quite small eggs. In fairness, it does say mixed sizes on the box, but they are always a decent size, some even quite big!
They taste exactly the same as any other eggs I have eaten. The thing I most like about these eggs is they ay they are packaged. They come in a clear frosted plastic tray. The good thing about this is the plastic tray is so strong and clips togther, that theres little chance of the eggs getting broken! The same cant be said about the other makes in cardboard boxes, when one always gets broken, normally before you've even palced it in your supermarket quality.
So, with the vertsaility of eggs, beig able to scrambled, fry, poach etc, for £1.50, these make such a healty low cost meal, you really cant o wrong!
We get through loads of eggs in our house and it's only because I've been starting to eat more myself that I've started thinking of them as more than something to mash up and add to mayo for dinner!
Eggs are proper versatile, they can be cooked in loads of different ways and as long as you don't cook them in fat then they're healthy. They've got some cholestrol in the yolk so it's a good idea not to eat too many of them, but the good thing is that you can do loads with just the egg WHITES and there's no fat at all in that part of the egg.
Egg white omlette is yummy and you can add loads of different things to it like bacon, ham and even peas and cooked onions. I had one today, I used 4 egg whites and just one yolk and it was just as nice as if I'd used all the yolks and added a load of uneccessary fat to my meal.
You can't beat a boiled egg for breakfast, I like mine done so the yolk is runny and then I dip toast soldiers into it. When I cook one for my 2 year old sister I love watching her dip her toast into the yolk because she laughs like it's the funniest thing she's ever seen! lol Cooking a perfect soft boiled egg is simple, if you're using a medium sized egg you boil the water then time 5 mins when you add the egg. It's never gone wrong for me anyway! lol
I'm not mad keen on fried eggs but they've got their place..... and that place is on a sandwich with bacon and ketchup! lol The odd times I cook a fried egg for myself I use as least fat as possible and have it so that the yolk is still runny, I swat the hot fat over the egg instead of turning it over because I think that makes the yolk go a lot nicer.
Scrambled eggs are delish, I don't have them that often because you have to use too many eggs for one serving. It's delish on toast though or stuffed into a pitta bread, scrambled eggs is just like a yummier omelette so you can other things to them too.
Apart from those ways of cooking eggs you can use them in cooking such as for cakes and muffins. I have eggy bread sometimes and that's yummy, a bit greasy because they bread is fried but still proper tasty.
We usually buy free range eggs because it's kinder for the hens and they also taste better, that's expensive though so we're not madly strict about it and sometimes buy the normal supermarket own brand which are from caged hens but are more in the price range when you're getting through about 18 eggs a week.
Fried, scrambled, boiled . . . eggs are one of the most versatile and underrated health foods you can buy. They are a good base ingredient for every kind of meal and can provide healthy meals for not much money at all.
For breakfast, you could boil one. I remember boiled eggs when I was growing up, dipping buttered fingers of bread into the slightly runny yolk - mmm. Beaten together with a little milk you can have a plain omelette or scrambled eggs on toast. All of which dishes are created with little fuss. However, the omelette can have all kinds of fridge-based things added to it, and that's when it turns into a lunch or sometimes even a main meal for me.
Sliced cooked potatoes, ham, cheese, sliced mushrooms and onions, peppers - the list goes on. If I have some eggs, and a variety of things to use up in the bottom of the fridge, I'll make an omelette to use them up as it takes no time at all.
Another way I use eggs - baking. I love to bake cakes and other goodies, and this is a good way to use up eggs that are close to their use by dates. Not that there are usually that many eggs left over here, but when I do I make a cake with them and put them into the freezer.
Then again, there are lots of other ways to eat eggs in main dishes. Without eggs, batter would be a disaster, and dishes like toad in the hole would flop. Hard-boiled eggs are a brilliant topping to salads or kedgerees, and I do like a fried egg on top of a corned beef hash or gammon steak.
The prices vary widely between supermarkets and normal markets. I tend to buy a dozen free range eggs from the market as they are cheaper than supermarkets. There, free range eggs can be a lot higher in price due to additional marketing and packaging costs, whereas the market has no need of that as people will buy eggs anyway. Naturally, there are eggs on sale from caged hens too, and these are generally lower in price.
Eggs, beyond the normal fry-up, sometimes get overlooked, but with a bit of know-how they can be an essential part of mealtimes.