No yokes about this. New egg recipes will have you scrambling for the kitchen

This equates to a total of 6.9 billion eggs consumed this past year.

The new data was released to mark World Egg Day on October 13, an opportunity to celebrate the humble egg.

Versatile and convenient, eggs contain 13 essential vitamins, nutrients, plus they are a filling and affordable source of protein for families.

Aussie eating habits revealed To further unpack Australians' eating habits, Australian Eggs commissioned new research in partnership with YouGov.

The survey found that one in three (35 per cent) Australians who typically cook dinner find cooking a pressure-filled experience.

Those Aussies revealed their top dinnertime pressures are:

When it comes to deciding what to cook for dinner, the top three elements Australians prioritise are taste and flavour, simplicity and time efficiency, and nutrition.

In fact, more than half (60 per cent) of Australians admit they are only willing to spend no more than 15 minutes cleaning up post-dinner, with one in four (26 per cent) only able to tolerate 10 minutes or less.

The research also uncovered that on average Australians have at least three meals on a weekly rotation. Generationally, Baby Boomers are the most likely to have a whopping seven meals on rotation.

To help shake up dinnertime routines and ease pressures , Australian Eggs released a raft of new egg-led recipes for World Egg Day.

An injection of inspiration set to brighten mealtimes, the recipes include Cake Tin Carbonara, Pancake Tacos, Soba Noodle Nourish Bowl, Spring Vegetable Pie, Air Fryer Hash Brown Toast and more.

Prep time: 10 minutes

Cook time: 1 hour 10 mins

Serves: 6

Difficulty: Easy

Melted butter, for brushing

1 cup grated parmesan, extra for greasing

300g spaghetti (no. 5)

1 tablespoon olive oil

200g streaky bacon, chopped

3 cloves garlic, crushed

4 eggs

300ml thickened cream

Chopped Italian parsley, to for garnish

Brush a 21cm springform pan with butter. Sprinkle extra parmesan over base and sides until coated. Place pan on an oven tray. Preheat oven to 180C fan forced.

Cook pasta in a pot of boiling salted water until tender, drain.

Meanwhile, heat oil in a large frying pan over a medium heat. Add bacon and cook for 5 minutes or until golden. Add garlic and stir for 2 minutes. Remove from heat.

Whisk eggs and cream in a large bowl. Season with salt and pepper. Add pasta, parmesan and bacon mixture. Stir until combined. Pour into prepared pan.

Bake covered with foil for 20 minutes. Uncover and bake for a further 35-40 minutes or until golden and set firmly.

Remove from oven and stand in pan for 15 minutes. Carefully remove pan. Use a metal spatula to loosen base then transfer to a serving plate. Brush with melted butter and sprinkle with parsley. Cut into wedges and serve.

Serve with salad leaves and balsamic dressing.

Store remaining carbonara in containers in the fridge up to 3 days. Heat covered in the microwave.

See other yummy egg recipes here.