At this time of the year there will be a lot of eggs being hard boiled to be coloured for Easter festivities but how many of us know how to get that perfectly cooked egg?

Try imagining a culinary world without eggs. Having trouble? Okay, try imagining not having many of your favourite foods, terrifying I know. I think we often taken the humble egg for granted. Admittedly standing alone, an egg doesn’t look like much, but when applied properly an egg can work magic! Eggs are culinary workhorses; they can thicken, emulsify, set, leaven and lighten. Eggs cross culinary lines working in both sweet and savoury applications. If that isn’t enough for you, they cook quickly making a great fast fire breakfast, lunch or dinner on busy week days!

I love eggs; cooking and eating, but I rarely eat them for breakfast. In our house eggs are a brunch or dinner meal. I did enough office breakfast catering to know that pre-portioning your items is a key to success! In this recipe I enlist the help of a non-stick muffin pan to do just that.

Taking from a Spanish Tortilla, an Italian Frittata, and the spices of India I was ready to get cracking. (See what I did there? I made an egg joke). First I had to research a few authentic Indian style egg dishes.

The other night I was watching "The Shopping Bags" on TV (Jana’s choice); it is a fun informative show on the the W Network. Anna and Kristina were testing the claim as to whether or not The Joy of Cooking’s latest edition could make anyone a great home cook. They chose some recipes and had a local chef come in to critique the end results. It was fun to watch, because I am both a home cook and a chef. One of the recipes they chose was a soufflé, ambitious considering they both made no claims to be great cooks.