First melt a small pat of butter in the pan to coat the base. Then pour in the eggs and cook very gently and slowly, stirring all the time. Add a knob of buttter or a little cream or milk to the eggs at the end of cooking to reduce the temperature and keep the eggs moist. Take the eggs off the heat when they are still a little runny.

An easy way to test for freshness is to put an egg in a bowl of water. If it sinks and lies on its side, it is fresh. If it floats with its rounded end on the sufrace of the water, it is stale. If an egg floats in the middle of the water with its rounded end up, it is not stale but it is probably two or three weeks old. Fresh eggs have thick whites that hold the yolks firmly in place.

** Asian Online Recipes **

Normally, eggs are graded according to the size and weight. They range from 500 g to 800 g cartons. The largest carton contains 12 eggs weighing approximately 67 g each. The smallest carton contain eggs weighing approximately 42 g each. The largest eggs are good for breakfast dishes, sponges and souffles. Small eggs are good for glazing and pastry making.

White or brown shells make no difference. The color merely depends on the breed of the hen that has laid the egg.