Organic egg

Organic describes how the hen was reared and fed under a recognised organic standard; it does not mean the egg is a different kind of food. Organic rules differ between certifiers, so look for a clear organic certification mark on the packaging.

Lower it gently into simmering water: cook for about 6 minutes for a soft yolk or 10 minutes for a firm yolk. Cool it promptly in cold water to stop the cooking and make it easier to peel.

Keep eggs cool at a steady temperature, in their carton, and away from strong-smelling foods. Avoid washing the shells, as this can remove their natural protective coating; crack each egg into a separate bowl before using it.

Raw or lightly cooked eggs can carry bacteria, whatever their farming method. For recipes such as mayonnaise or tiramisu that use uncooked egg, choose pasteurised eggs; otherwise cook the white and yolk until set, especially when serving young children.

Use them for omelettes, scrambled eggs, quiche or a Spanish tortilla with sliced potatoes and onion. For a fluffy omelette, whisk the eggs just before cooking and cook over a medium-low heat, folding it while the centre is still slightly soft.

For a moist loaf cake or muffin, replace each egg with about 60 g mashed banana or apple purée; the result will be denser and may taste of the fruit. For a recipe that relies on eggs for structure, such as a sponge, an egg-specific baking substitute is more reliable.

An organic egg provides 13 g of protein per 100 g, while egg white provides 11.4 g. The yolk contributes protein too, along with most of the egg’s fat.