Top Eggs-pertise from Yummy Mummy Club Members

Whether it's breakfast, lunch or dinner, eggs are an eggs-ceptional source of nutrition and can be whipped up in a flash. We asked multi-tasking mummies across the country to share their best tips and tricks on how to buy, store, cook and prepare eggs.

If you're feeling scrambled, take a moment from your busy day to read these egg secrets that will make your life over-easier.

Devilled Eggs:  To help centre the yolks in the eggs; the night before the eggs are to be cooked (approximately 12 hours); store your eggs on their sides in the refrigerator. To do this, seal the egg carton with a piece of tape and turn on its side to centre the yolks.
 Brandy Reid – Flin Flon, Manitoba

Instead of using whipped cream as a topping on desserts; whip up a few egg whites with some sugar.
 Chris MacDonald – Toronto, Ontario

If you're getting close to the best before date on eggs, boil the lot and make egg salad sandwiches for the masses.
 Ruby Jacobs-King – Saskatoon, Saskatchewan

About five minutes before your stir fry is done crack one egg into it and stir around until it scrambles.  It gives your stir fry an authentic oriental taste and some additional protein too!
 Kathy Kemp – Brantford, Ontario

When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.
 Elaine Boychuk – Edmonton, Alberta

To make eggs in a nest more exciting, use a cookie cutter with a fun shape to cut out the centre of the bread.
 Debra Bashford – Cherry Valley, Ontario

When boiling eggs, begin by placing them in a pot of cold water. The eggs will heat up as the water heats up preventing them from cracking.
 Tanya Heschl – Calgary, Alberta

My family always enjoys brunch on Christmas Day.  What is brunch without eggs?  A simple way to cook them is to place bacon strips in muffin cups (around the sides of each cup).  Whisk up a batch of eggs with milk and Worcestershire sauce - pour into the cups and cook in the oven until the eggs are done. Superb!
 Andrea Scott – St. Philips, Newfoundland

For Christmas morning: Prepare a make-ahead French Toast Bake the night before so you can just pop it in the oven in the morning.
 Barbara Heck – Winnipeg, Manitoba

If a piece of shell breaks off and goes into the eggs itself, use another piece of eggshell to pick it up.
 Debbie Watson – Hamilton, Ontario

For a quick meal, make an omelette with frozen mixed vegetables.
 Angie Liao – Toronto, Ontario

Always use eggs straight from the refrigerator for poaching; they are less likely to spread out; and the yolks are less likely to break.
 Chris Kane – Ottawa, Ontario

Add smoked paprika to any omelette recipe; it adds a lovely smoky flavour that compliments eggs.
 Ian Kirk – Victoria, British Columbia

To get double the volume of meringue; add one teaspoon of cold water for each egg white before beating.
 Lori Stokell, David Stokell, Shirley Schoyen, John Stokell and Nancy Stokell – Winnipeg, Manitoba

A tablespoon of vinegar added to water before poaching eggs helps keep the whites from spreading.
 Madonna Byrne – Mount Pearl, Newfoundland