3 handy egg tips for a quick and delicious treat

Love eating eggs? A few tips can help you enjoy healthier, easy-prep eggs. You'll get all the yumminess with less hassle when add these tricks into your basket!

• Eggs make for a delicious breakfast with their protein and versatility. To get the most of out your eggs, here's a few tricks you can try out.

• Of course, organic eggs are slightly more expensive than regular eggs, but we wouldn't be telling you to buy them unless they were better for you.
• The reason is they are much higher in the all-important omega-3 fatty acids, which have been shown to benefit everything from your mental health (by reducing the risk of depression) to your heart health (by reducing the risk of atherosclerosis and atrial fibrillation), says Fred Pescatore, MD, author of The Hamptons Diet and a physician at Partners in Integrative Medicine in New York City.

How many times have you used a few egg yolks, then stored the leftover whites all together in the fridge — only to forget about them?

Later, you come upon the container and can't remember how many whites are in it or when you put them there. So you toss it out. Here's a better way.

• Put each white into one compartment of a clean ice cube tray and freeze them.
• Then remove the cubes from the tray and store them in a plastic zipper bag. It's then obvious how many there are, and you can thaw them overnight in the refrigerator before using them.
• To lighten an omelet, add several whites to the whole eggs you use.
• You can even use them for angel food cake, but they won't beat up to quite as much volume as fresh ones.

It's well known in Europe but not so well known in North America: pricking eggs before boiling them makes them easier to peel. In Europe they even sell little gizmos for piercing the eggshell, but you don't need one of those.

• Just take a pin and insert it about one centimetre (half an inch) into the fat end of the egg. That lets in enough air to break the seal between the membrane and the egg white it wants to cling to.
• Other egg tips: older eggs peel easier than fresh eggs. If you're making egg salad and won't be serving the eggs intact, don't peel them at all. After you've boiled and cooled them, crack them open and scoop out the egg. You're going to mash it up anyway, so why bother with all that peeling?
• If, on the other hand, you're planning on making devilled eggs or slices for a garnish, you do want perfect eggs.

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