The humble egg is a kitchen superstar – whether they're fried, poached, cured or scrambled, eggs are rightly given starring roles in cuisines all over the world, from Japanese rolled omelettes to Portuguese egg custard tarts. They’re a go-to when there’s little else in the cupboards, and take plenty of dishes to the next level. This month, we’re giving them the attention they deserve, looking at clever cooking tips, new takes on classics and plenty of fresh ideas to try (like our seriously moreish hot honey cured egg yolks).