With scientists all over the world arguing over research that claims to have created human sperm in a laboratory for the first time, we have to ask ourselves is this the end of mankind as we know it? If the human race could perpetuate itself without men, would men become redundant? More importantly, just who do we think will take out the trash? In our haste to officially label men a waste of space, I'm concerned that we're overlooking some important issues.

Quite aside from the ethical concerns over creating sperm from the stem-cells of five-day-old embryos (or to a lesser extent from stem cells from skin cells) there's no doubt that a world without men would be a dull one. When I was 15 and complaining about my latest all-consuming boy-related drama, my Dad quite rightly pointed out that I'd be more upset if there was no drama at all. I'm not sure that the female of the species enjoys agonising over man-trouble exactly, but the emotional rollercoaster of the will-he-won't-he call is just one of the dilemmas that defines our adolescence.

Also, to give credit to the men in our lives, where would we be without their constructive criticism as we soberly drive them home from a night out on the sauce? It's a wonder that we make it home safely at all on the occasions when we cue sharp intake of breath drive alone. Without men, what would happen to all the actors from sci-fi shows? What about all our adult entertainers? Amsterdam might be in a bit of a pickle. What about canned hot dogs, who would buy those? And would the world be threatened by economic collapse as the bottom fell out of the domestic power tool market?

Having conformed to almost every gender-stereotype known to er…man, let me take a step back for a second. Of course there are jobs that fall into a traditionally male or female domain (e.g. blue job = oil in car, pink job = sewing on buttons) but quite honestly there's very little any of us couldn't do if we had to. It's not that my lovely husband can't sew on a button, it's just that he would much rather watch Stargate (God love him.) And it's not that I can't put oil in the car, it's just that my chances of putting it in the water thing are alarmingly high.

But outside of these gender roles, there's no doubt that men fulfill our lives in a way that's unique to every coupling and in a way that's irrelevant to their gender. Without the lovely husband, I wouldn't have overcome years of panic attacks. I wouldn't have travelled far and wide, I wouldn't be living in Bermuda and I wouldn't be the exhausted but ecstatic mother of a mischievous little toddler. I also wouldn't and this is vitally important be able to clean the scrambled egg pan. Which brings me tenuously (as usual) on to this week's recipe.

I love scrambled eggs. They're a quick and easy supper solution, but I do have a habit of welding them to the bottom of the pan. However recently the lovely husband imparted this little pearl of wisdom cook them slowly. This apparently is how the French do it, and I have to say, they are altogether more delicious as a result. I know eggs have a bad rep for cholesterol, but there's actually no need to get too hung up on this. The amount of cholesterol in your diet does not raise your 'bad' LDL cholesterol levels, this is instead primarily down to your saturated fat intake. So including eggs in your diet can be healthy just switch a fried egg sandwich with mayo and bacon, for slow-cooked scrambled eggs with a wholewheat bagel.

Scrambled eggs with asparagus, on wholewheat bagels

The key to this recipe is using room temperature eggs and cooking them slowly over low heat. Serving them with asparagus as well as the bagel gets one of your five-a-day in the bag too.

Ingredients: (serves 4)

2 bagels, cut in half

1 lb. asparagus, tough ends trimmed

1 tbsp unsalted butter

8 large eggs, lightly beaten

¼ tsp paprika

1 tbsp fresh chives

Morton lite-salt and freshly ground black pepper to taste

Method:

1. Beat the eggs in a bowl, together with the paprika and chives

2. Melt ½ tbsp butter in a non-stick pan (preferably a Teflon-free pan) over a very low heat.

3. Add the eggs and stir gently and continuously for ten minutes – you should see the eggs begin to cook.

4. Whilst you are doing this, steam the asparagus spears until tender. Toast the bagel halves and set aside.

5. Add the remaining ½ tbsp butter to the eggs and continue to cook until the butter has melted and the eggs are firm, cooked through but not dry.

6. Season with lite-salt and pepper to taste, and serve over the bagels with the asparagus on the side. Sprinkle a few extra chives on top as a garnish.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is a fully qualified Nutritional Therapist. She can be contacted at clinicalnutrition@gmail.com