Tips for egg-cellent eggs

These tips will have you serving up perfect eggs every time, no matter how you like them!

Hot sauce and salsa, shove over: make your scrambled eggs and omelettes silken and sinfully rich by whisking in 15millilitres (one tablespoon) of prepared mayonnaise of any type for each egg.

Keep the shells of hard-boiled eggs intact by rubbing them with a lemon before cooking. The shells won't crack and will be much easier to peel once they're cool. Achieve the same result by adding five millilitres (one teaspoon) lemon juice or a small wedge of lemon to the cooking water.

When preparing devilled eggs, take these two steps toward perfect alignment: Keep yolks centred as the eggs boil by stirring the water nonstop. Cut a thin slice off opposite sides of the hard-boiled eggs to make the halves stuffed with filling sit up perfectly straight on the serving platter.

Make hard-boiled egg slices neat and clean by lightly wiping or spraying the knife blade with vegetable oil or cooking spray. No oil or spray on hand? Run the knife under cold running water just before slicing.

A cheese grater is no fun to wash clean, but you can make the job easier by taking action in advance. Just spray the grater with cooking spray or use a clean rag to rub it with vegetable oil.

Cheese makes a great addition to any omelette but make sure you keep it fresh. Some cheeses, like Roquefort, Danish Blue and Stilton are mouldy by design. But that block of Cheddar in the back of your fridge is mouldy because fungus spores have invaded it. The good news is that you can save it. Just cut the mouldy area plus at least five centimetres of mould-free cheese off and discard it. If you spot mould on Brie, goat cheese, or another soft cheese, it can't be rescued — so throw it out or you'll risk getting violently ill.

Eggs are inexpensive and an excellent source of protein. Wow your family with these interesting ways to prepare everyone's favourite breakfast food!

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