Ingredient guide: Eggs

Boiling an egg is, famously, the very least we should be capable of in the kitchen. When buying, check the carton is free from cracked or soiled eggs. Storing eggs correctly is also imperative, and often misunderstood. Except in a heatwave, the fridge is a no-no, as cold eggs have a big effect on cooking times and the final result. Opt for a basket, lined with a folded tea towel, and keep in a cool, dry spot.

There are a wealth of options beyond free-range and organic eggs to experiment with: quail, duck and goose eggs all have their own special flavours that can turn a simple boiled egg into a gourmet treat.

Different hens lay different eggs – seek out Welsummer or Ancona eggs at produce markets or the farm gate. If you’re feeling adventurous, try coddled duck eggs for a slightly salty weekend breakfast. Hard boiled quail eggs make elegant canapes: simply boil for 2-3 minutes, cool and then peel under running water. Serve on a bed of herbs with a dip of fine sea salt mixed with diced fresh red chillies.

Photography: Scott Hawkins. Styling: Amber Keller.