How do I know if an egg is fresh?

Stale eggs smell bad and should not be eaten. You can test an egg to see if it's stale without cracking it by using a bowl of water. A stale egg will float in a bowl of water and a fresh egg will sink. This is because as an egg gets older the air sac gets bigger as water is lost from the egg and the extra air in the egg makes it float

What is the best way of storing eggs?

Eggs should be stored in a refrigerator in their box or in a cool dark place. 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?

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 those which fail to meet the standards for Grade A eggs. Grade B eggs cannot be sold by retailers in the UK, but are broken out and the white and yolk, either separated or combined, and are supplied for use in manufactured foods.

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 can be 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 Food Standards Agency 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.

How do I know the eggs I buy are good to eat?

Look for the red British Lion logo, which appears on the eggshell and box. Every Lion Quality egg also has a best-before date stamped on the shell, which tells you when it should be eaten by. Throw away any eggs that have gone past their sell-by date. Eat your egg dishes as soon as possible after making them, or store them in the fridge.

Are eggs high in 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 it is usually the egg white that causes the allergy. 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.

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.

Why do I need to keep the kitchen clean?

The air around us contains microorganisms. These are so small you can only see them with a microscope and most of them will not cause us any harm. In fact, some of these, such as yeast, are actually useful in food production, causing bread to rise and beer or wine to ferment. However, some of these micro-organisms react with food, causing it to 'go off'- that is to look, smell, and taste bad, or even cause food poisoning. It is important to keep your kitchen clean so these micro-organisms don't grow on food left on surfaces.

How should I cook eggs safely?

• Always wash your hands before starting to cook.
• Tie your hair back and take off rings and nail polish.
• Wipe down the work surface with hot, soapy water.
• Make sure all utensils are clean.
• Do not cough or sneeze over food.
• Keep pets out of the kitchen.
• If you have to stop in the middle of the recipe, cover the food until you can start again
• Wipe up any spills straightaway