Be inspired by the modest kitchen staple, the egg

They can thicken, bind, leaven, glaze or garnish, be at the centre of your plate or blend into the background.

The egg is a versatile ingredient that has received a bad rap over the years.

We debunk the myth that eating eggs is not good for your cholesterol levels, thanks to the wide and varied amount of research into the subject over the last 5-10 years.

The findings prove eggs don’t affect your blood cholesterol levels that much, meaning that regularly consuming eggs is safe, even for those at risk for heart disease. What really negatively impacts blood levels of cholesterol are trans fats, saturated fats, and simple sugars.

Here are three simple ways with eggs.

Mushroom quiche

BBQ season will soon be in full swing, and that means help may be needed for entertaining as well as for last-minute family meals. Enter the versatile quiche.

Although some feel the humble quiche lost some sophistication when it became commonplace, it remains popular precisely because it often saves the day, and, if well prepared, is so satisfying. In France, where it originated, it has not gone out of style.

A crust filled with an unsweetened custard and seasoned with everything from cheese or chopped onion to a vegetable medley, meat or seafood, then baked, can be a savory entree for a light supper, first course at dinner, brunch dish or cocktail tidbit.

Add to that the fact it can be served piping hot from the oven, at room temperature or cold, prepared in advance, cooked from frozen for reheating, and you’re onto a winner. Make sure your fridge is stocked with eggs and give a quiche a second chance this winter.

Orange curd and meringue tartlets

Is it crunchy, soft, sticky or all three? The meringue will keep you guessing until the very last bite if prepared properly. It is a versatile dessert, often used as frosting for cakes and pies. However, give some individual tartlets a go and serve up airy desserts that’ll leave your guests wanting more.

Mix 250ml of granulated sugar, 75ml of water, 3 egg whites with ¼ teaspoon of cream of tartar and prepare for arm ache. Alternatively, use a hand blender or electric cake mixer for faster results. Whisk well until stiff peaks form. Now for some careful baking and voila!

We're at the point where anything goes in a dessert bar, so why not incorporate some light, crispy, old school classics? Meringues are light, delectable and attractive to look at. They’re a healthier option over a doughnut or cake and they're also gluten free and suitable for vegetarians.

They're a good option for guests with celiac disease and, of course, they're delicious and so elegant they're almost regal!

Homemade mayonnaise

Bring on the outdoor parties and cookouts, as those of us self-professed grill masters and weekend warriors deftly show off our live-fire cooking skills in front of family and friends. That is, until the grill flares up and those beautiful steaks are reduced to charcoal and we’re peeling them off the grill through a cloud of smoke. What if there was an easier way?

Chef Michael Cimarusti lightly brushes delicate halibut fillets with mayonnaise before grilling. Yes, mayo — the stuff of cafeteria sandwiches. It keeps the fish from sticking to the grill.

Mayonnaise is often touted as the fat of choice, particularly when making a grilled cheese sandwich, and it’s surprisingly easy to make your own. Mayonnaise may help foods retain moisture as they cook on the grill but it’s also wonderful in homemade coleslaw, salads and lunchbox sandwiches.

Alternatively, if you’re short on time, the shop-bought jars are pretty tasty too!