Eggs have universal appeal. They sit humbly on the kitchen counter, always there for baking banana bread and scones to keep us entertained during lockdown, nourish us with a quick, comforting breakfast or midnight snack, and assure us by their presence on the shopping list that there will always be something delicious, filling and healthy to eat.

South Africans have been eating more eggs than usual during the lockdown period, in fact over 50 per cent more than the average 7.56kg we usually consume annually.

This is not surprising as eggs are a source of vitamins, minerals, affordable protein, immune-boosting antioxidants and they have the most amazing ability to fit right in with every type of world cuisine.

As hunter gatherers, South Africa’s first people, the San, enjoyed a good egg when they could find one, and from ancient Rome, Egypt and China there’s evidence that eggs were always on the menu. It’s an integral ingredient with worldwide appeal. From Filipino egg fritters made with literally every vegetable under the sun, to French croissants filled with warm, silky-soft scrambled egg, there are a million ways that a carton of eggs can help you travel with your taste buds.

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In South Africa, we have embraced so many of these recipes and made them our go-to comfort foods. A treasured treat is the famous Scotch egg, a boiled egg wrapped in sausage meat, covered in breadcrumbs and deep-fried until crispy.

But have you ever thought of making them with boerewors mince and dusting in maize meal for extra crispiness? The internet is bursting with eggs-citing taste travel ideas. And who knows, you may yet discover a new favourite! Follow EGGcellentFood on Facebook or for further information, visit www.sapoultry.co.za

Scotch eggs and salad Serves 2 – 4 Preparation time 30 minutes Ingredients

· 4 large eggs Ingredients for coating

· 30ml (2 tbsp) sunflower oil

· 500g lean beef mince

· 30ml (2 tbsp) fresh parsley, finely chopped

· 30ml (2 tbsp) onion, finely chopped

· 5ml (1 tsp) ground cumin

· 5ml (1 tsp) ground nutmeg

· Salt and pepper, to taste Ingredients for the crust

· 60g cake flour, seasoned

· 2 large eggs, lightly beaten

· 70g breadcrumbs Method

1. Boil the eggs for five minutes and immediately run cold water over them; peel and set aside.

2. Combine all the coating ingredients and set aside.

3. Set up one bowl with the flour, one bowl with the eggs and one bowl with the breadcrumbs.

4. Take a portion of the coating mixture and flatten into a patty, place one boiled egg in the centre of the patty and gently draw the mince mixture around the egg, smoothing over with wet hands.

5. Roll the covered egg into the flour, then into the egg mixture and finally into the breadcrumbs, making sure each layer is evenly and well coated. Place into a bowl and do the same for all the eggs.

6. Bring a pot of oil to 160°C and gently place the coated eggs into the hot oil and fry until golden (about eight minutes), drain on paper towel and allow to cool a little before serving with salad.