麻豆社

There aren't many ingredients in the kitchen that are so versatile. There aren't many ingredients in the kitchen that can be so easy to get so wrong. But whether you are making an omelette, a meringue or simply boiling them, eggs are part of our daily diet.

We consume millions of eggs each year and for some the labelling we find in the supermarket about the different types of egg can be confusing. Simon Preston goes to an egg farm to find out about the differences and what they mean to the taste of the eggs.

Back in the kitchen, Neil Forbes gives us a quick masterclass in the art of the perfect poached, a brilliant boiled, super scrambled and fantastically fried eggs.

If you've ever wondered about whether you should keep your eggs in the fridge or not or if a duck egg might be better to use in your baking than a hen's eggs then Fiona Burrell has some perfect eggy do's and dont's.