1. Eggs should preferably be stored in a fridge with their sharp points downwards by consumers. To reach room temperature they should be removed from the fridge about 20 minutes before use or placed in warm water for ten minutes.

2. Left over egg white can be kept in an airtight container for up to ten days.

3. Left over egg yolk can be kept in the fridge for three days if covered with a little bit of water, milk or oil.

4. To thicken cream you can add stiffly whipped egg white. The cream and egg white should be whipped separately and then together.

5. Whipped cream can be replaced by cutting banana in thin slices and whipping it with egg white until the banana is mashed and the egg white stiff. This must be used immediately.

6. In cooking, a nice golden brown colour can be obtained by whipping an egg with a small amount of water or milk and brushing it over baking or oven dishes.

7. Left over food should not be discarded. It can be used in quick, economic light meals with eggs.

8. Hard boiled eggs should always be kept in the fridge for those in between meals, for garnishing and use in salads, etc. To distinguish them from raw eggs, the shells should be cracked.

9. To determine whether an egg is raw or cooked roll it on a table. If it stops immediately it is raw. A cooked egg will keep on rolling.

10. When homemade mayonnaise curdles mix an egg yolk and 5ml lemon juice in a separate clean bowl and whip slowly with curdled mayonnaise.

11. To drain fried or poached egg, leave it on an egg lifter on a paper towel before serving.

12. Meringue-crust can be sealed with cooked condensed milk.

13. When cooking eggs for garnishing or stuffed eggs stir them regularly to ensure that the yolk sets exactly in the middle.