So, it's officially OK to eat eggs again without worrying about your blood cholesterol levels. It turns out that as long as you have a balanced diet (and aren't one of the one in 500 people who have a genetic propensity to high cholesterol) you can eat them to your heart's content.

My wife (jokingly, I think) threatened to leave me when I promised her a special dinner on her return from a trip away and proudly produced a beautifully-cooked, but undeniably plain, omelette. With salad, I hasten to add.

I have always considered myself a rather mean omelette maker of all varieties (though there are fewer of them on the Meikle stove nowadays) and love eggs, hard-boiled, over easy, scrambled (with bacon), but not, alas, poached. My wife likes them poached.

No wonder we don't seem to eat more than three a week. It has, of course, had little to do with following what is, according to experts, outdated health advice over the food's link to blood cholesterol and the risk of heart disease, and plenty to do with my lack of culinary imagination. French toast rather than eggs benedict or some exotic quiche has proved my cooking boundary.

I hardly therefore feel liberated by the encouragement to have as many eggs as I like without worrying about the furring of my blood vessels. Much as I love them, many more eggs, let alone a second egg sandwich a week, would surely provide pretty boring fare even as part of a healthy balanced diet.

I seem to be a pretty average consumer - two to three eggs a week per person is the typical consumption in the UK - but have you been deterred from eating more by the warnings of GPs and other health professions, your own misconceptions (as the egg industry would have it) or other concerns such as salmonella?

And is anyone prepared to help me whip up something more exciting next time I promise my wife a special meal? What's your best egg recipe?