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Fiona, you are brilliant. Just as I read your description of Lord Darymple’s Soufflé Top, I wanted to know how to make it, and lo! You shared the recipe. It's like you read my mind.

I love eggs, I do think a lot of people think of the egg as just an ingredient, to be used in cakes and batters and sauces, without any glory for itself.

But I agree, they are marvellous and so incredibly versatile and so very good.

I can seldom resist an eggs benedict (or florentine/ royale) with a yolk that breaks runny liquid over my muffin and a rich, creamy hollandaise. And souffles, omelettes and so many, many other dishes, yes deserve more attention on our menus!

Perhaps it's because most egg dishes are inexpensive and easy to make at home (for those willing to learn the basics of cooking)?

I don't know if you are just referring to the UK and USA but you are surely forgetting Spanish cuisine, which is one of the global stellar examples of egg dishes in many forms. In fact an integral part of any formal (usually five-course) dinner in Spain is an egg dish served after the soup or "Entremeses" (starters). Normally breakfast in Spain is not an egg-inclusive meal (except in the "Costa de los Fish and Chips" areas populated by Brits and Germans) but they tend to be incorporated into the many tapas and formal dining norms.
Just a few examples are the ubiquitous "Tortilla Española" practically a "cake" omelette of slowly sautéed layered potatoes, sometimes onion and several eggs cooked on the stovetop in garlic-infused olive oil and served in wedges or chunks with frilled "Banderillas" spears as Tapas and sometimes Romescu Sauce (a bit like a Fritatta but more robust, direct and flavorful), "Huevos a la Flamenca" eggs baked atop ham or lacon, bell peppers onions garlic and white asparagus in clay cazueletas, "Ensaladilla Rusia", Potato and vegetable salad in a saffron mayonnaise mound with boiled eggs in the mix and as a garnish, egg-Bearnaise-based "Croquetas", "Mayonessa verde al ajo" (Spanish ali-oli); I could go on and on but you get the point. Even the much heralded Ferran Adria at El Bulli used many "altered" eggs in many of his futuristic creations. I have my own takes on these dishes and many others which I'd be glad to share on request.

I love eggs and they are a big part of my family's diet. We like everything from boiled eggs for breakfast, poached eggs for lunch and omelette for dinner. Plus so many dishes that wouldn't be possible without eggs! One of the best foods in the world, apart from chicken maybe - but which one came first.....

we love eggs so much my wife and i now live on our own the chicks having flown we eat on average 1 and half doz eggs per WEEK and when the new chicks (grandkids) visit the first thing they ask for is strangled (scrambled) eggs

I was on the point of refusing to eat eggs some 12 years ago as they tasted of fish, presumably from what the hens were fed on. Then we moved to the country and started keeping our own hens and now we have gluts of eggs in Spring and regularly hand them out to family and friends who all report they're the best eggs ever. I am constantly looking for recipes and Charlotte Popescu's little book of "Hens in the Garden and Eggs in the Kitchen" is one of the most useful. Delia Smith usually has a good selection of egg recipes too - as do a lot of vegetarian books (ovo-veggie!) Great to hear it for eggs, thanks, Fiona.

I was so happy to read this article celebrating eggs! We love them in my family too. We are always cooking with eggs - and souffles are my Dad's speciality, now passed down to my brother who made a wonderful cheesy souffle last night (and he's only fifteen!). We just hope that our hens can keep up with us...

Omelettes can be found in many places - as a non wheat eater I often have one instead of a sandwich

"a delectable concoction of butter, cream eggs and cheese"

Cream eggs? Those incredibly sugary confectionery items from Cadbury? With cheese and butter?

I don't have any issues against eggs, in fact I like eggs just like most people, but I have a gastric problem which tends to give me a bad stomachache when I eat eggs. :(

My friend may not use eggs in her since it's supposed to be raw, but she's really good at creating something that tastes like the real egg using things like cashews, water, etc. A perfect substitute for my egg cravings!

But oh well, that doesn't mean I should avoid eggs for the rest of my life; it's worse than being a vegetarian.

Eggs! We love 'em. We eat duck eggs and goose eggs when we can get them, and of course hens eggs. I make omlettes, quiches, I love them scrambled with a hint of cheese in them, boiled with a lovely runny yoke, (especially Goose eggs), eggs benedict, eggs florentine, love them all.
But are they good for you or am I storing up cholesterol in my arteries? There are so many conflicting points of view, so we must not overindulge, just in case!

I'm not sure where you're eating but everywhere I go I see eggs on the menu! I heartily recommend the souffle omelettes in Myers Cafe in Horncastle if you're ever in Lincolnshire...