Next week is British Egg Week and new research is suggesting that the humble oeuf is better for you than 30 years ago, The humble egg has had a tough time over the years.

They were still rationed in the early Fifties, said to be linked with heart disease in the Seventies and, in the Eighties, Edwina Currie’s remark about salmonella sent sales plummeting.

But these smooth-shelled kitchen staples are bouncing back. Recent research found that today’s eggs contain 70 per cent more more vitamin D and double the amount of selenium — a mineral believed to have various health benefits, including helping prevent certain cancers — than those tested 30 years ago.

They also contain around 20 per cent less fat, more than 20 per cent less saturated fat, 13 per cent fewer calories and more than 10 per cent less cholesterol than previous surveys suggested, according to data produced by the UK Foodcomp project and funded by the Department of Health.

So perhaps now is the time to get cracking with a simple eggy recipe.

EGG & SMOKED SALMON TIMBALES (serves 4)

175g (6oz) smoked salmon, cut into thin strips, 1 tbsp lemon juice Freshly ground black pepper, 3 British Lion eggs, 150ml (¼ pint) double cream, Melba toast to serve (optional).

Preheat the oven to 180ºC/350ºF/Gas 4. Thoroughly butter four 150ml (¼ pint) ramekins and set them on a baking sheet. Put the salmon strips in a bowl, toss with the lemon juice and season with pepper. Divide between the ramekins.

Beat the eggs with the cream, then carefully pour into the ramekins. Bake for 20-25 minutes or until puffed and just set.

Serve the timbales at once with warm Melba toast, if using.

  • Recipe extracted from Take A Box Of Eggs (Eaglemoss, £9.99)