Why you can't beat an egg for good food

A survey to mark British Egg Week (October 4-10) found that a large percentage of Brits find it challenging to cook simple meals using eggs – and frequently make mistakes.

More than a third of those questioned said they found poaching eggs difficult and boiling an egg was a strain for 27 per cent.

Cooking an omelette was a trial for 24 per cent of people and frying for 23 per cent.

Surprisingly, women admitted they struggled more than men although it is unclear whether this was a case of self-perception rather than reality.

Ahead of this year's British Egg Week, celebrity chef Paul Merrett is helping less-than-confident chefs by sharing his cooking tips and inspirational recipes.

Paul's recipes and advice will be available in supermarkets next to the egg displays and a new website www.timeforeggs.com will provide hints, tips and recipe ideas.

Paul said: "No-one wants to get egg on their face, but cooking with eggs is actually really simple."

Smoked haddock and potato chowder with a poached egg

Serves 4

30ml/2tbsp vegetable oil

1 onion, chopped

2 large potatoes, peeled and diced

2 cloves garlic finely chopped

1 leek, cleaned and sliced

10ml/2tsp mild curry powder

600 ml/1pt of chicken stock (a cube is fine)

300ml/1/2pt of double cream

675g/1 1/2lb natural dyed smoked haddock, skinned and diced

1 can (150g) sweetcorn, drained

4 large eggs – poached as below

chopped parsley to garnish

Heat a large pan and add the oil, onions and potatoes. Saut for 3-4 mins until soft, but not coloured. Stir in the garlic, leeks and curry powder and cook for 1 min, stirring.

Add the stock, cover and simmer for 8 mins or until the potatoes are tender.Stir in the cream, haddock and corn and simmer gently for a further 5-6 mins or until the fish flakes easily.

Season to taste. Divide between four bowls then top each with a poached egg. Scatter over parsley and serve.

Spanish-style egg and potato tortilla with chorizo, cheddar cheese & spinach

Serves 4 as a main course or 8 as part of a mixed tapas starter

30ml/2tbsp olive oil

225g/8oz cooked new potatoes, sliced

1 onion, chopped

1 (110g) chorizo sausage, cut into thick slices

1 (150g) bag baby spinach leaves

6 large eggs

a good pinch of smoked paprika

75g/3oz cheddar cheese grated

salt and freshly ground black pepper

Heat a medium, non-stick frying pan. Add the potatoes and onion and saut for 6 mins or until pale golden.

Add the chorizo and continue to saut for 4 mins until the chorizo begins to colour. Stir in the spinach and cook until just wilted.

Beat the eggs with seasoning and the paprika. Pour the eggs into the frying pan, give everything a good stir, shake the pan to level the surface, then cover with a baking tray or plate and cook for 5 mins until most of the egg has set.

Preheat the grill, sprinkle the cheese over the tortilla, and pop it under the hot grill. Cook for a further 3-4 mins until the top is golden and the egg set.

Leave to cool in the pan for 5 mins before transferring to a board and cutting into wedges. Serve hot, warm or cold – it's always delicious.

North African inspired frittata with chickpeas, roasted pepper and butternut squash

Serves 4-6

30ml/2tbsp olive oil

225g/8oz butternut squash peeled, deseeded and diced

8 large eggs

1 can (400g) chickpeas, drained

1 red pepper, deseeded and diced

50g/2oz rocket leaves

5ml/1tsp ground cumin

pinch of dried flaked chillies

salt and freshly ground black pepper

150ml sour cream (optional)

Handful of chopped coriander (optional)

Preheat the oven to 190C/Fan 170C/Gas Mark 5. Lightly oil a 20cm/8in non-stick baking tin.

Heat the oil in a non-stick frying pan, add the butternut squash and peppers and saut for 8 mins or until almost tender and golden. Transfer to the tin and stir in the chickpeas and rocket.

Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 mins and the frittata is set in the middle and the top is golden.

Leave to cool for 5 mins, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream and serve alongside.