Eggs really are one of nature’s gifts.

They are nutritious, delicious and one of the most versatile cooking ingredients out there.

They make the simplest snacks and yet are also an essential ingredient of some of the most complex recipes.

Basic preparation involves no more than cracking, separating and whisking.

Separating: this needs to be done for the preparation of various sauces, such as mayonnaise and for soufflls, meringues and many cakes.

The simplest way to separate the yolk from the white involves two tools: a small saucer and an egg cup.

Carefully break the egg onto the saucer (you need the yolk to be whole).

Using the egg cup upside down, place it over the yolk, hold it on and pour the egg white off the saucer into a bowl or wherever you need it, then use or dispose of the yolk afterwards as appropriate.

Whisking: people managed to whisk by hand for centuries but realistically it makes sense to have an electric whisk, either a hand whisk or a balloon whisk attached to a food processor.

You’ll still need a hand whisk for light beating, but to whisk up egg whites to make meringues, soufflls or any other recipe that requires foamy, airy whites, save your arm muscles and use an electric whisk.

You’ll need to make sure the bowl you use is perfectly clean, with no trace of grease.

Start whisking at a low speed until foam develops, then increase the speed until the whites become glossy and hold their shape in soft peaks.

Be careful to avoid over-whisking.