How to tell if your eggs are still OK to use? Pop them in a pan of water - if they sink, they’re still good to go. But, if they float, you need to ditch them.
Fridge frittata
Here’s the perfect way to clean out the crisper drawer and put a few of those eggs to good use. You can use anything that looks like it’s on the way out - a combo of one or two veg (greens such as spinach or silverbeet work well), a fresh herb and a cheese is a good base. Start by sauteing olive oil and onion in a pan, add your chopped veg and cook for a few minutes. Stir in beaten egg to cover, top with cheese (such as feta, goat’s cheese or cheddar), sprinkle with chopped herbs (chive or parsley) and bake until the egg is cooked.
Superfood salads
Eggs are a great-value source of protein, and are ideal for bulking out a superfood salad of greens, quinoa or brown rice and legumes such as chickpeas. Boil a few eggs at the beginning of the week and use them in salads for your or the kids’ lunchboxes (hard-boiled eggs are safe to eat for up to one week). Finish salads with a simple dressing of olive oil, lemon juice, salt and pepper.
Soft-boiled eggs in avocado boats
If you’re tired of the same old egg and soldiers, try serving up your soft-boiled eggs in the hollows of avocado halves. Drizzle with lemon juice or olive oil and sprinkle with chives, then serve with toasted or grilled sourdough for dipping.