British Egg Week - no puns, just great food

British Free Range Eggs

We are in the middle of British Egg Week with tomorrow, 12th October, being World Egg Day. This is a little celebration of eggs, their versatility and frankly, the joy of eating them.

Britain consumed 12.2 billion eggs in 2015 and demand is growing but the number of free range eggs are few and British Welfare Standard free range laying hens far fewer still.

That's probably why we are so proud of the fact that we only use eggs from British Welfare Assured free range hens in our award-winning Real Mayonnaise.

Eggs feature in many ways. They can be the star on the plate, topping a burger or oozing down the side of a bacon & egg sandwich. And of course they are a vital ingredient in many many recipes.

How do you like yours: 

...in Yorkshire puddings, omelettes, scrambled, poached, fried, as a frittata, en cocotte - for breakfast, lunch and supper. Tell us your Family Favourite egg-based recipe, a secret from your kitchen to ours, and we’ll send something tasty to the idea we most want to try ourselves. 

Share your kitchen secrets on Facebook or Twitter.

Omelettes

Mushroom Perfection

Here's how:

Whisk 3 eggs in a bowl with a teaspoon or two of Stokes Cider & Horseradish Mustard then let it rest while you cook the mushrooms.

Add sliced mushrooms to foaming butter in an omelette pan, softening them for 2 or 3 minutes before adding a couple of good glugs of Stokes Brown Sauce. Set them aside in a bowl, wipe the pan clean and pop another knob of butter in it.

Be sure to rotate the butter round the edges of the pan. Add the eggs and move the pan around to spread them out evenly. Gently push the eggs from the side to the middle letting the softer centre roll out to the edges.

Spoon the mushrooms onto one half of the omelette, roll the other half over and slide your omelette onto a plate.

 
Smoked Salmon

Here's how:

Beat 3 eggs with a fork and add: 1 tsp each of finely chopped parsley and coriander.

Whisk in a drop of single cream and 1 tbsp of Stokes Mustard & Dill Sauce.

Put a knob of butter in an omelette pan and when it begins to foam add the egg mixture and swirl to coat pan.

Push the liquid and tilt the pan for about 2 or 3 minutes until the omelette is almost set.

Add a generous grating of Gruyere cheese and flakes of hot smoked salmon steaks, fold and serve with a scattering of chopped chives.

Autumn Berries

Here's how:

Mix 3 tbsp of Greek yogurt together with 2 tbsp of Stokes Lemon Curd and set aside.

Whisk 3 eggs with 25 g of muesli and a pinch of cinnamon.

Put a knob of butter in an omelette pan etc etc as above ... until the omelette is set, then transfer it to a plate.

Spoon the lemon yogurt onto one half of the muesli omelette with assorted seasonal soft fruits.

Fold to create egg-wrapped berries and drizzle with runny honey.

It's amazing !

British & Free Range. 

They are in our luscious Lemon Curd too !

More foodie thoughts for the week:








RNLI Fish Supper - tasty Fish Friday to toast to the RNLI here.

   









Deliciously Autumn - more seasonal recipes for you here.

  

   




 

How do you like yours - share your eggy secrets with us here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150