Know your eggs

From a boiled egg to an extravagant pavlova, eggs can be transformed into many delicious dishes

Matt Owens is National Chairman of the Craft Guild of Chefs, which supports chefs with training and development. This edition he talks about all things eggs.

WHICH EGG FOR WHAT? 1

Hen: use the best quality hen’s eggs you can afford. Eggs such as Burford Browns have deep golden yolks. Try in dishes such as eggs benedict.

Duck: larger than a hen’s egg, duck eggs offer a deeper flavour. With bigger yolks and thicker whites, they are perfect for baking and meringues.

Quail: tiny and a little bit fiddly, yes, but they’re also richer and more indulgent. Soft-boil and add to salads or use in a mini scotch egg.

Perfect Poaching Every Time 2

Fresh eggs are key: as eggs age, the white becomes looser so you’re more likely to end up with wispy bits. Fresh eggs create a neater, better-looking poached egg.

Don’t go overboard with salt or vinegar: if you add too much, it can start to break down the egg in the water. Lightly season and only add a dash of vinegar.

Get the water right: it should be just off the boil when you add the egg, too vigorous and you’ll lose the shape. Some chefs prefer to crack it into a cup, then add to the water.

Prep ahead: half cook the eggs in advance, then store in ice cold water. When ready to serve, drop into lightly seasoned water and briefly cook.