How do you like your eggs?

In need of a few ideas? Australian Eggs has a roundup of delicious recipes to make it a standout summer.

Why not try a wholemeal date and walnut loaf or old favourite Scotch eggs with a twist - Scotch egg sausage rolls.

Australian Eggs has even debunked some of the myths surrounding eggs including:

You should only eat eggs a few times a week: The Australian Guide to Healthy Eating recommends daily inclusion of foods from the lean meat and poultry, fish, eggs, nuts and seeds, and legumes/beans food group. The amounts needed vary depending on age and gender but the most common recommendation is two and half serves daily; two large eggs (120g) is equal to one serve. Eggs are nutritious, cost-effective and delicious.

It's healthier to eat egg whites only: Egg yolks and whites contain different vitamins and minerals. Egg white is a great source of protein, riboflavin and selenium but most of the egg's nutrients and nearly half of its protein is found in the yolk.

Ingredients

Method

Preheat your oven to 180C fan forced.

Place a small pot of water onto boil and once boiling lower in your eggs. Cook for 10 minutes, then remove and place in cold water.

Meanwhile, in a large bowl add pork mince, breadcrumbs, milk, fennel, egg, salt and pepper. Mix well until combined and sticky. Peel the cooled boiled eggs and cut into quarters lengthways.

Lay out a sheet of puff pastry and spread about one third of the sausage mix across two-thirds of the sheet. Leaving a gap at the end to seal. Place a row of sliced egg along the middle lengthways, then roll up the sheet so the eggs are in the centre.

Place the pastry seal-side down and cut in half. Repeat with remaining mix.

Place your sausage rolls on a baking tray and brush with beaten egg. Bake for 45-55 minutes, until the pastry is evenly golden brown and cooked through.

Remove and cool before serving.

PREP: 15 minutes

COOK: 50 minutes

SERVES 8

Ingredients

Honey, to serve

Preheat oven to 180°C/160°C. Lightly spray a 11cm x 22cm (base measurement) loaf tin with oil and line base with baking paper

Place dates, butter, sugar and 180ml (3/4 cup) water in a saucepan and stir over medium heat gently bringing to the boil. Remove from heat and set aside to cool.

Place date mixture in a large bowl. Add eggs, walnuts and wholemeal flour, then sift over the self-raising flour and baking powder. Spoon mixture into prepared tin.

Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside to cool in tin for 10 minutes before turning out onto a wire rack. To serve, toast slices and spread with ricotta and drizzle with honey. Or spread simply with butter.