How do I get a perfect boiled egg?

There are two methods of boiling eggs. The first method involves lowering the eggs into a saucepan containing enough water to completely cover them. The water is brought to the boil and the pan removed from the heat. The eggs are then left to stand for three minutes (for soft boiled) and ten minutes for hard boiled. The second method involves putting a pin hole in the blunt end of the egg. Eggs are then lowered into enough simmering water to completely cover them. The water is then brought back to simmering and timing begun; four minutes for soft boiled and twelve minutes for hard boiled. These timings are for large size eggs.

How do I know if an egg is fresh?

A fresh egg will sink to the bottom of a jug of water. A stale egg will float due to the increased amount of air present in the egg.

What is the best way of storing eggs?

Eggs should be stored in a refrigerator in their box. They should be stored with the rounded end uppermost. Eggs should always be used before the best before date, and dirty or cracked eggs should not be eaten. For best results in cooking, take eggs out of the fridge about 30 minutes before you use them.

What do the egg grades mean?

European Union regulations state that from 2004 there will be two quality classifications of eggs, A and B:

Class A eggs are the highest of these and must be naturally clean, fresh, internally perfect and with intact shells.These are the eggs we buy in the shops for eating.

Class B eggs are used by food and other manufacturers.

Eggs which do not reach either of these two standards are classified as unfit for human consumption but are used by industry in products such as shampoo.

What is salmonella?

Salmonella is a food-borne infection. The commonest type of salmonella is called salmonella enteritidis, which has been found in poultry meat and eggs. This is why all hens producing Lion Quality eggs are now vaccinated against salmonella.

Am I at risk of being infected with salmonella if I eat eggs?

If handled correctly, the chances of becoming infected by salmonella from a single egg are very small. As a general precaution, the Department of Health currently recommends that recipes for uncooked dishes involving the use of raw eggs should be avoided. Lightly cooked eggs should not be served to vulnerable groups - i.e. pregnant women, infants or elderly people. Eggs with the Lion Quality mark on the box have been produced to higher standards of food safety than required by law and all Lion Quality eggs come from flocks vaccinated against salmonella.

What about cholesterol?

Cholesterol is a waxy fat naturally present in the blood. If there is too much cholesterol in the blood, it can narrow the artery wall, increasing the chance of a heart attack. Blood cholesterol is the level of cholesterol in the blood stream. Dietary cholesterol is found in foods such as eggs. It used to be believed that eating too much dietary cholesterol increased blood cholesterol levels. We now know that saturated fat is the prime cause of increased blood cholesterol. Research has shown that most people on a healthy diet can eat an egg a day without raising blood cholesterol levels. People with a history of heart disease, or high blood cholesterol should always consult a doctor on matters concerning diet.

Can I be allergic to eggs?

Allergy to eggs is relatively rare, and then it is the white which is responsible. If in doubt, always consult a doctor.

Are eggs high in calories?

No. A large egg has an energy value of 90 calories (372 kilojoules) and a medium egg contains 76 calories (318 kilojoules). The consumption of one egg daily would make up around 4% of the recommended calorie intake of an average adult.