Eggs are all too often horribly underrated, viewed as a breakfast food only or, at the most, polished up for brunch. But eggs are one of the most versatile - and inexpensive - foods and perfectly partner a huge range of ingredients. Here are our top four favourite ways to eat eggs that don’t involve simply placing them in an eggcup or serving them on a slice of toast (though those are tasty ways to eat them too!).
Egg fried rice
Super-easy to prepare, this makes a great mid-week dinner on its own or an accompaniment to other tasty Chinese dishes. Simply cook some long grain rice and allow it to cool (this will prevent it from sticking together when frying), then add it to a hot, well- oiled wok. Once heated, add some peas, spring onions and beansprouts, season with soy sauce and white pepper and push to the side of the pan. Beat together a couple of eggs with a little sesame oil, add to the space in the pan and leave to set, before mixing with a pair of chopsticks and then stirring into the rice.
Sounds weird but tastes great - beaten eggs are dropped into a hot broth, adding both taste and texture. Bring a large pan of chicken stock to the boil, add a bag-load of spinach leaves (to bulk up the soup and add extra nutrients), some sesame oil and fish sauce and cook until the spinach has wilted. Give the broth a quick stir and, as it’s swirling, slowly pour in 3 beaten eggs - they will instantly cook upon meeting the hot liquid and form ribbons in your soup. Top with a handful of chopped spring onions.
Crispy prawn and egg pancakes
Fancier than your usual scrambled eggs, these make a great light dinner, lunch or starter. Mix 450g prawns with 4 beaten eggs and some chopped spring onions and ladle pancake- sized dollops into a pan containing a fine layer of hot oil set over a medium-high heat. Fry for a couple of minutes until the pancakes have set. Serve with sweet chilli sauce and/or soy sauce.
Bacon, egg and leek risotto
Is it a hearty breakfast dish, a filling lunch, or a comforting dinner? That’s up to you. All that really matters is that this is like a warm hug in a bowl. Add chopped bacon to a large pan, frying until it’s tender. Remove with a slotted spoon, leaving the bacon fat in the pan, and add a couple of chopped leeks, cooking them over a medium-low heat until softened. Remove and add to the bacon on the side. At this point, refer to our recipe for parmesan risotto and follow until the end, adding the bacon and leeks at the same time as the parmesan. Serve into individual bowls and top each with a fried egg, sunny-side-up so that the yolk bursts into the rice when pronged with a fork.