Instructions: EGGS are one of the most valued and useful ingredients in the kitchen. Theyre widely used in any cuisine, as theyre remarkably versatile.

Popular as they are, new cooks, particularly, may be unaware of even the most basic facts about the egg.

How do you test an egg for freshness, for instance? Well, the first thing to do is check the "best before" date. If there is no date on the egg, immerse it in a glass of water. A fresh egg is heavy due to its high water content. So, it will settle horizontally at the bottom of the glass.

As the egg gets older, it loses water through its shell. This causes the air pocket in the egg to expand, so an egg thats less fresh "stands" vertically in the water with its tip pointing downwards.

The older the egg, the lighter it will be. As a result of having a large amount of air, an old or stale egg will float to the surface of the water. In this case, do not use the egg.

The art of cooking a perfect egg is simple and the basic techniques are an essential part of every good cooks repertoire.

Let me provide a few basic guidelines on how to cook eggs. Ill start off with pointers on how to boil them and move on to more interesting recipes.

Hard-boiled eggs
Always use fresh eggs at room temperature as the shells of eggs taken straight from the refrigerator are more likely to crack when you boil them.

Some cooks put eggs to the boil in cold water. The water is then heated until boiling point. Others start off with hot water. The second method is best for it provides a reference for accurate timing.

Ingredients:
5 eggs (at room temperature)

A pan of water
Pinch of salt

Method:
Put the eggs in a pan of gently bubbling hot water. Add a pinch of salt and start timing from the moment the water starts boiling. Simmer for 7 - 10 minutes. Remove the eggs and plunge them immediately into a basin of cold water.

This makes the eggs easier to peel and also prevents greying around the yolk.

Use the hard-boiled eggs in a salad or even a curry dish.

Soft-boiled eggs
Simmer eggs gently for 3 - 4 minutes, then carefully remove them with a slotted spoon. Cut off the tops with a knife and discard. The white of the eggs should be just set while the yolks should be runny.

Poached Eggs
4 very fresh eggs (at room temperature)

A pan of water
A pinch of salt
A few drops of vinegar

Method:
For successful poaching, use a shallow pan. Bring water to a boil then add in the vinegar and turn off the heat.

Crack in the eggs one at a time and cover the pan. Let it stand for 3 minutes until the whites turn opaque. (Vinegar is used because it helps to set the egg whites.)

Remove the poached egg carefully with a slotted ladle or spoon.

Eggs, Sunny-side Up
To most people, the perfect fried egg is one with a runny yolk and a firm egg white. For this, heat a shallow layer of oil in a non-stick pan until hot but not smoking.

Add the egg and fry over a moderate heat, basting the white constantly with the hot oil for 3 - 4 minutes. (To keep the yolk runny, only the white should be basted.)

Remove the egg sunny-side up and serve it on a slice of bread with a dash of pepper and a few drops of light soy sauce. This makes for a wonderful breakfast item.

Omelettes
The classic French omelette is made up of beaten eggs with a dash of water and seasoning. This is cooked quickly with butter in a frying pan and is served plain or with various fillings that are usually added before the omelette is folded in half.

The Spanish version is made with cooked potatoes and onions. The omelette is not folded but cooked on both sides like a thick pancake. The Chinese, too, have their variation called egg foo yong, made with condiments and seasoning. The Japanese omelette, more commonly known as tomago-yaki, is cooked in a rectangular omelette pan and repeatedly folded to form a neat block or roll.

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