Eggs

easy

begin with

boiling
Method Prick the rounded end of the egg with a pin to prevent cracks. Place eggs in a small pan. Cover with at least 2.5cm of cold water, add a pinch of salt and place pan on a high heat. When the water is almost boiling, gently stir, reduce heat slightly and time as follows: 3 minutes for really soft boiled yolk and set white 4 minutes for slightly set yolk and set white 5 minutes for firmer yolk and white 6 minutes for hard boiled with slightly soft yolk 7 minutes for firmly hard boiled Remove the eggs from the pan with a slotted spoon, place into egg cups and serve immediately with hot buttered toast. Serves 1 Ingredients 1 large Lion Quality egg Water for boiling Pinch of salt Dash of vinegar Warm buttered muffin or toast

poached
Method Fill a large pan with 5cm of water. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water to gently boil. Crack the egg onto a plate and then tip it into the water. Time as follows: 3 minutes for a completely runny yolk 4 minutes for a slightly set yolk with a runny middle 5 minutes for a firm yolk Remove the poached egg from the boiling water using a slotted spoon. Serve on a warmed muffin or buttered toast. Serves 1

perfectly

Ingredients 2 large Lion Quality eggs Water for boiling Pinch of salt Buttered toast

eggs florentine
Ingredients 75g spinach leaves, washed Salt and freshly ground pepper 1 wholemeal muffin split in half 1 tbsp vinegar 2 large Lion Quality eggs A little softened butter 60ml/4tbsp ready-made hollandaise sauce Snipped fresh chives to garnish

Method Bring a large pan of water to the boil. Meanwhile place the spinach in a pan without any water, cover and cook for 2-3 minutes or until wilted. Drain and season well. Lightly toast the muffin on both sides. When the water is boiling, add the vinegar to the pan, then carefully crack the eggs into the boiling water. Simmer for 3-4 minutes. Butter the muffin, then top each half with spinach. Lift the poached eggs from the water using a slotted spoon and place on top of the spinach. Spoon a little hollandaise sauce over the egg. Serve hot with chopped chives and pepper sprinkled over. Serves 1

fried
Ingredients 2 large Lion Quality eggs Pinch of salt and pepper 2 tbsp milk Knob of butter or low fat spread Slice of buttered toast

freshly

scrambled
Method Gently beat the eggs with salt and pepper. Add milk for a softer result. Melt butter/low fat spread in a pan over a medium heat. When sizzling, add the egg mixture and stir with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and continue to stir for about 30 seconds until fully scrambled. Serve immediately with buttered toast. Serves 1

superbly

Ingredients 1 large Lion Quality egg 3 tbsp vegetable oil or 25g butter + 1 tbsp vegetable oil

Method Place oil or butter in a small frying pan over a moderate heat. When the oil is hot, crack the shell and tip the egg straight into the hot fat. Cook over a low to medium heat for 1 minute or until the white is set. Tilt the pan slightly and use a teaspoon to scoop the surplus hot oil/fat over the top of the egg until the yolk is cooked to your liking. For an over-easy egg, carefully slide a spatula underneath the cooked egg and flip over to cook yolk for 1 minute. Once cooked, lift the egg from the pan using a spatula and place onto kitchen paper to drain excess fat. Serve with a slice of buttered toast, rashers of grilled bacon and tomatoes. Serves 1

veggy egg pitta

Ingredients 15ml/1 tbsp vegetable oil 2 spring onions, sliced 100g cherry tomatoes, halved 4 large Lion Quality eggs 2 wholemeal pitta breads Pinch of salt and pepper

Method Heat the oil in a non-stick saucepan, add onions and tomatoes; fry for 1 minute. Beat eggs and season with salt and freshly ground black pepper. Pour eggs into the pan, cook over gentle heat for 3 minutes, until just set, stirring until the eggs are scrambled, set aside. Toast the pitta breads under a hot grill for 1-2 minutes, turning with cooking tongs until they puff up. Cut each pitta bread in half and open up to make two pockets per person. Spoon the egg mixture into each pocket. Serve immediately. Serves 2

the original

omelette
Method Beat the eggs with salt, pepper and a tbsp of cold water. Melt the butter in a medium frying pan over a high heat. When bubbling, pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes. As the egg begins to set, use a spatula to push the set egg towards the omelette centre. Continue this action until the entire egg mixture is set. Cook for another minute, then loosen the edges with a spatula and fold omelette in half. Tilt the pan and slide the omelette onto a warm plate and serve immediately on its own or with a crisp green salad. Serves 1 Ingredients 150g mushrooms, sliced 2 tbsp olive oil 6 large Lion Quality eggs 1/2 tsp dried oregano salt and pepper 4-6 tbsp ready made tomato and herb pasta sauce 1 (195g) pack mozzarella cheese, drained and diced

omelette
Method Heat half the oil in a frying pan, add the mushrooms and saut for 3-4 minutes, set aside. Beat the eggs with the oregano, salt and pepper. Heat the remaining oil in the frying pan, add the eggs and cook, over a medium heat for 2-3 minutes. During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap repeat until no runny egg remains and the base is golden. Place the omelette under a hot grill and cook for 1-2 minutes or until the top has set. Spoon over the tomato sauce, top with the cheese and mushrooms. Pop back under the grill and cook for 2 minutes or until the cheese is pale golden. Serve in wedges with salad. Serves 4

pizza

Ingredients 3 large Lion Quality eggs Pinch of salt and pepper 1 tbsp cold water 25g butter

spanish omelette
Ingredients 45ml/3 tbsp vegetable oil 1 large red onion, sliced 350g cooked new potatoes, sliced 75g chorizo sausage, sliced 6 large Lion Quality eggs Pinch of salt and pepper

Method Heat oil in a frying pan, add onion and fry for 2 minutes. Add potato and chorizo; fry for 3 minutes or until golden. Beat eggs in a bowl with salt and pepper. Pour eggs into pan; cook without stirring until most of the egg has set - about 6 minutes. Pop pan under a hot grill for 2 minutes until the top is set and golden. Cut into wedges and serve warm or cold. Serves 4

meals

micro

For extra speed try poaching, scrambling and making omelettes in the microwave. Scrambling in the microwave Beat together two large eggs, 2 tbsp milk, salt and pepper in a microwave-safe bowl. Cover with plastic food wrap and microwave on HIGH for 90 seconds (800 watt oven). Stir well halfway through and at the end of cooking. Stand for 30 seconds before serving. Omelettes in the microwave Beat two large eggs,1 tbsp water, salt and pepper. Place 1 tbsp of butter in an 18cm non-metallic pie dish and melt in the microwave on HIGH for 40 seconds (800 watt oven). Pour in the egg mixture and cook on HIGH for 90 seconds, stirring the egg twice during cooking and drawing the cooked eggs into the centre of the dish. Leave to stand for 30 seconds before serving.

Poaching in the microwave Crack the egg into a large teacup or ramekin dish filled with 3 tbsp water. Pierce the yolk and white in a couple of places and poach in the microwave on HIGH for 90 seconds (800 watt oven). Turn dish halfway through cooking. Stand for 30 seconds and serve.

Cooking times will vary depending on microwave power

the Lion
Look for the British Lion Quality mark on the egg shell as well as on the egg pack as a guarantee that the eggs have been produced to the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and have a best before date stamped on the shell as well as on the box as a guarantee of freshness.

look for

know?
Eggs are packed with protein, essential vitamins A, D, E and B group as well as minerals iron, phosphorus and zinc. Eggs are relatively low in saturated fat and calories (1.6g/78kcal per medium egg) You should use eggs within the best before date printed on the egg. Eggs should be stored in their box in the refrigerator, pointed end down. For best results, take out of the fridge 30 minutes before use. As with any fresh food, you should wash your hands before and after handling eggs.

did you

British Egg Information Service 020 7052 8899 For more information and recipes visit www.eggrecipes.co.uk To find out more about where your egg was laid, visit www.lioneggfarms.co.uk