The majority of eggs available are hens' eggs. They come in various sizes - from small to extra large. Often a recipe will state the size of egg required, if it doesn't then it's best to use large eggs. Eggs come in various shades of brown, white and, less widely available, blue. The colour of the shell comes down to the breed of the hen that laid it, the difference in flavour is subtle, if noticeable at all.

Supermarket labels can be confusing. 'Farm fresh', for example, is a meaningless description, and the eggs could have been laid by chickens farmed in battery cages. 'Barn eggs' come from chickens kept inside, where there are a maximum of nine birds per square metre. 'Free range' egg production provides chickens with daytime access to runs covered with vegetation, with a maximum 2,500 birds per hectare.

Organic eggs are from chickens with the same privileges as free-range and are produced according to European laws on organic production. Growth promoters, artificial pesticides, fungicides, herbicides and commercial fertilisers cannot be used in the feed for organic production.

The 'Lion Quality' mark on the shell of eggs is a guarantee that the eggs were produced to higher standards than required by UK or EU law. All Lion Quality-marked eggs have complete traceability, a 'Best Before' date on the shell and compulsory vaccination of the laying flock against salmonella.

There are plenty of different kinds of eggs available in the supermarket and specialist farmers' markets, other than the most-common hens' eggs.

Pretty little dark-speckled quails' eggs are fantastic for party canapes. They can be soft or hard boiled, fried or poached in the same way as hens' eggs. Use them to make miniature versions of your favourite hens' egg dishes, such as mini-eggs Benedict or serve them hard-boiled with celery salt for dipping. Do take into account the extra time for shelling as they can be quite tricky to shell.

Larger than hens' eggs - and richer in flavour - are duck eggs which add a creamy depth to baked dishes. Goose eggs and ostrich eggs are even bigger and for this reason are often blown out and decorated for Easter. Do allow extra time for cooking larger eggs such as goose, turkey or duck eggs.

Gulls' eggs are not widely available, but if you do come across them, serve them in much the same way as quails' eggs.

Eggs should always be stored in a cool, dry place, ideally in the fridge. However, you will often need to remove eggs from the fridge a little before cooking time to bring them to room temperature. This is particularly important when boiling eggs, as they can have a tendency to crack when going into simmering water if they are too cold.

Store eggs apart from other foods, especially strong smelling foods because egg shells are porous. If you have an egg tray in your fridge, this is the ideal place to store them, otherwise keep them in their boxes. The exception to this rule is if you're lucky enough to be in possession of a fresh truffle. By storing it in the box with the eggs for a few days the eggs will take on some the truffle's flavour. You can then use the eggs for luxurious scrambled eggs.

Eggs can be frozen, but you'll need to crack them first. To freeze whole eggs, break them into a bowl and beat a little to blend. Tip into a freezer bag or airtight plastic container, label the container and use within three months.

If you're separating eggs for particular recipes, you'll often end up with a surplus of yolk or white. These can be frozen to be used another time. It's best to freeze them in small batches, as these will be most useful. Be sure to label the number of eggs that go into each freezer bag.

Egg whites can simply be tipped into freezer bags and labelled, whereas egg yolks need a pinch of salt or sugar beaten in (depending on whether they'll be used for sweet or savoury dishes later). This will stop the yolks becoming too thick with freezing. Defrost frozen eggs in the fridge overnight and use them straightaway.

Never use eggs after their 'Best Before' date and never use eggs with damaged shells. Eat dishes containing eggs as soon as possible after preparing them. Otherwise, cool them quickly and store them in the fridge.

Soft-boiled egg with soldiers is one of those classic childhood dishes that never goes out of fashion. To make soft-boiled eggs, start with room-temperature eggs. Place the eggs in a small pan and cover with cold water. Bring to a boil then reduce the heat so the water is simmering gently and immediately start timing your eggs. For a runny yolk simmer for three minutes, for a firm white and semi-set yolk simmer for four minutes and simmer for five minutes if you like your yolk almost totally set. Remove your egg using a slotted spoon and serve at once.

For hard-boiled eggs that you plan to shell and serve cold, cook as above but simmer 6-7 minutes then cool them under running cold water before peeling.

To fry eggs, heat about a tablespoon of oil or butter in a hot pan and crack in a fresh egg or two. Reduce the heat slightly and leave the egg alone for a few seconds. Tilt the pan to collect some of the hot fat in a spoon and pour this over the yolk to help it cook a little. Repeat this a few times. The egg(s) should only take a minute or so to cook. Some people like their eggs flipped over for a few seconds to cook the yolk further, but to some this is a crime!

Scrambled eggs are made by stirring lightly beaten eggs into a pan with a knob of melted butter over a medium heat and cooking for a minute or two only. Cream can be added for extra richness or you can use skimmed or semi-skimmed milk instead of cream, and a vegetable oil instead of butter, if you want to reduce the fat content.

Try Delia Smith's recipe for Scrambled eggs with smoked salmon and brioche

If you want to learn how to poach an egg perfectly, watch Paul Merrett's video recipe in this section for Eggs Benedict.

Eggs are a fantastically versatile ingredient, whether cooked into a frittata (a thick, Italian-style omelette) or emulsified into a homemade mayonnaise. They are the mainstay of many cuisines.

Eggs combine well with many ingredients to create a huge variety of food - from simple omelettes, quiches, tarts and flans to lemon curd or delicious sauces.

By beating egg white (with no trace of yolk) you trap air into it. This trapped air adds a lightness to dishes such as meringues, souffles, mousses and some cakes.

Egg yolk's an emulsifier, which means it can stabilise mixtures. When melted butter is gradually added to egg yolk it combines into creamy hollandaise sauce. Adding oil and vinegar to egg yolk produces the emulsification mayonnaise. Yolks are also useful as a thickening agent, such as in custard. Here egg is mixed into hot - but not boiling - milk to thicken it.

Egg's also useful for binding ingredients together, for coating and for glazing. The process of coagulation (when egg proteins combine during heating) is useful for a variety of dishes, from simple scrambled eggs to making pancakes and muffins.

Homemade mayonnaise, bearnaise and hollandaise sauce, some salad dressings, ice cream, icing, mousse, tiramisu and other desserts, might all contain raw eggs which can contain salmonella. The Food Standards Agency advises using pasteurised eggs in these dishes - these can be bought frozen or in liquid form for use in mayonnaise. This is especially important when catering for elderly people, children, pregnant women or anyone who is unwell. If you choose not to use pasteurised eggs then ensure your eggs are fresh, keep the prepared dish in the fridge and use within a day.

Commercially produced mayonnaise, salad dressings, sauces, ice cream, desserts, or ready-made icing will almost always contain pasteurised egg. When an egg is pasteurised it's partially sterilised by being heated to a temperature that destroys any harmful micro-organisms, without changing the actual chemistry of the egg itself.

Check the label and, if you're not sure, ask the retailer or manufacturer. Many people enjoy eating eggs with runny yolks, but remember that runny yolks could cause food poisoning.

Salmonella is a common cause of food poisoning in the UK and can be found in raw eggs. It can cause serious illness (especially among vulnerable people) and even death.

A programme of vaccination in the UK has greatly reduced the occurrence of salmonella food poisoning. All eggs that comply with this programme are stamped with the 'Lion Quality' mark (see Choosing eggs).

Salmonella is particularly risky for pregnant women, babies and toddlers, the elderly and people already unwell. When cooking for these groups, only use eggs in dishes that are thoroughly cooked, or cook them until the white and yolk are solid. Avoid serving eggs with runny yolks to these people. Alternatively use pasteurised eggs in your recipe.

Bacteria can spread easily from eggs onto other foods, hands, work surfaces or utensils (cross-contamination). Be very careful how you handle eggs, both when they're in the shell (which can carry bacteria) and after cracking them open. Always wash and dry your hands thoroughly after handling eggs and wipe down any surfaces that may have come into contact with the egg.