THE humble egg has had a tough time over the years.

But these kitchen staples are bouncing back. Research found today’s eggs contain 70 per cent more vitamin D and double the amount of selenium – a mineral with health benefits including helping prevent certain cancers – than those tested 30 years ago.

They also contain about 20 per cent less fat, over 20 per cent less saturated fat, 13 per cent fewer calories and over 10 per cent less cholesterol than previous surveys suggested.

The changes are thought to be down to improvements in hens’ feed and a rise in the ratio of white to yolk in an average egg.

Another study found eggs were a great way to start the day, as they reduce hunger and boost hormones that make people feel full.

And the commonly held belief that we shouldn’t eat more than three a week was dispelled by UK health advisory bodies in 2009.

Scientists concluded that cholesterol in eggs has only a small and clinically insignificant effect on blood cholesterol.

Dietician Dr Carrie Ruxton said: “Eggs are suitable for all age groups, from weaning onwards. In addition, British eggs are among the safest in Europe, making them an ideal food for young and old.”

Here’s one recipe for an egg dish with a difference: Japanese omelette (Serves two, make separately)

1 tbsp light olive oil ½ small red pepper, deseeded and thinly sliced 4 spring onions, trimmed and thinly sliced 110g (4oz) beansprouts 25g (1oz) butter 110g (4oz) cooked king prawns roughly chopped 4 British Lion eggs, seasoned and beaten 2-3 tsp Japanese teriyaki sauce. 

Heat oil in an omelette pan, add peppers and onions. Stir-fry for 2-3 minutes, until softened. Add bean sprouts and heat through for one minute. Remove half of the vegetables and keep warm.

Add half of the butter and half of the prawns and heat until butter is sizzling. Pour in half of the eggs, stir until just starting to set. Continue to cook, lifting omelette edges with a palette knife to allow the uncooked egg to run under.

Sprinkle omelette with teriyaki sauce, carefully roll it up and turn out on to a warmed plate. Then sprinkle with a little more teriyaki sauce, if wished, and serve at once.

Serve with a crisp green salad and some crusty bread.