Eggs. They’re the unsung hero of your fridge – humble, versatile, and a non-negotiable in pretty much every cuisine. Whether you’re after a soft, buttery scramble or a perfect fried egg on toast, it’s not just what you do with eggs that matters, but how you treat them before and during the cook. So, let’s crack on with our favourite egg tips that go way beyond the basics — no yolk, just good old eggucation.
🥚 Serving Sizes: 3 Eggs Per Person for Scrambles & Omelettes
If you’ve ever made scrambled eggs and ended up with a sad little spoonful per person, you’re not alone. The trick? Allow three eggs per person. This gives you a generous serve, enough for a proper scramble or an omelette that doesn’t feel like a side dish. Eggs shrink a little as they cook, so erring on the side of more is always a safe bet — especially if you’ve got toast on the side to mop it all up. #sizematters
Check out our guide for the best omelettes here
🧊 Storage Temp: Always Store in the Fridge
Eggs are best kept cold — not on the counter like some old-school advice might say. In Australia, eggs are washed before they hit the shelf, which removes the protective outer coating. That means they need refrigeration to keep bacteria at bay and stay fresh for longer. Keep them in the carton too — it helps regulate humidity and stops them from absorbing fridge odours. #chillbaby
🌡️ Cooking Temp: Room Temp Eggs = Better Results
Want eggs that cook evenly and fluff up beautifully? Take them out of the fridge at least 30 minutes before cooking. Cold eggs straight into a hot pan can lead to rubbery whites, uneven scrambling, or poached eggs that fall apart. Room temp eggs bind better with other ingredients, too, so they’re especially important for baking and delicate egg dishes. #crackinggoodresults
💧 Poached Eggs: Use the Freshest Eggs You Can Find
If your poached eggs always look like a ghost exploded in your pot, it’s probably because the eggs aren’t fresh enough. As eggs age, the whites become watery and spread out when cracked into water. Fresh eggs hold together in one tight little cloud — no vinegar needed, no whirlpool tricks, just a beautiful plop-and-poach. If the whites hold close to the yolk, you’re golden. #nowhispybits
⏲️ Boiled Eggs: Older Eggs Are Easier to Peel
Here’s a kitchen hack most people learn the hard way: boiled fresh eggs are a nightmare to peel. That stubborn shell clings on for dear life, taking chunks of white with it. Instead, use eggs that are 7–10 days old — the air pocket at the base of the egg expands as it ages, making the shell easier to remove cleanly. Just enough age to peel perfectly, but still taste amazing. #ifindyouapeeling
Check out our guide for perfectly boiled eggs here.
🍳 Fried Eggs: Add Aromatics for Next-Level Flavour
Fried eggs are already great. But fried eggs in spiced butter? Game changer. Start by melting a little butter in your pan, then toss in your flavour bombs — think cumin seeds for nutty warmth, smoked paprika for depth, and a pinch of chilli flakes if you like a kick. Crack your egg in and let it bubble gently, spooning that infused butter over the top. It’s got Turkish brunch vibes, and it’s fabulous. #buttermeupbuttercup
🌊 Fresh or Not? Try the Float Test (and a Shake!)
Not sure if that lone egg in the back of the fridge is still good? Plop it in a glass of water. If it sinks and lays flat, it’s fresh. If it stands upright, it’s still okay but getting old. If it floats? Chuck it. It’s past its prime.
Want a bonus tip? Give it a shake. If you feel the yolk rattling around, it’s probably best to say goodbye. #toodaloo
🐣 Choose Eggs That Are Happy Inside and Out
Eggs are only as good as the chickens they come from. At TLP, we only use eggs from producers we love and trust — like Noelle at Little Creek Pastured Eggs. Their hens are genuinely free to roam, their eggs are fresh as anything, and their farming practices are top-tier. So if you can, always go for ethical, pasture-raised eggs. The taste difference is real.
Little Creek Pastured Eggs feature front and centre in our meal kits and grocery offerings so don't forget to add some to your next order.
Other Ideas We Love
- Potato Salad with Free Range Egg, Fresh Corn & Creamy Aioli
- Put your poaching to the test with Zucchini, Sweetcorn & Halloumi Fritters with Smoked Salmon & Poached Eggs
- Check out our Spiked Chilli Oil for a tasty topping to fried eggs.