Eggs - healthy, easy, yummy

Eggs ...
How do you like yours ?

It's World Egg Day tomorrow (11th October), a reflection on the importance of the humble egg, a universal food and crucial part of cultures and cuisines around the globe.

Back in our kitchen, you can't beat soft boiled egg, top off, with a smart row of buttered soldiers for dunking.

Back in '98, Delia Smith published How to Cook, her first in a series of back to basics cook books. In it, she famously told us how to boil an egg.

Her advice was this:

Bring a pan of water to the boil. When large bubbles break the surface, gently lower room temperature eggs into the pan and simmer for exactly 1 minute.

Pull the pan off the heat, put the lid on and set the timer for 6 minutes for a soft, fairly liquid yolk and wobbly white, or 7 minutes for a firmer, creamier yolk and a fully set white. 

Scrambled Egg

Here, our scrambled egg is classically married with smoked salmon and served, less classically on potato pancakes.

For the pancake: use 250g of mashed potato (cold) with 75g of plain flour and 1tsp of baking powder thoroughly mixed into it.

Add 2 eggs, 125ml of milk, 2 tsp of Stokes Cider & Horseradish Mustard and beat everything together into a creamy batter. Heat half and half oil and butter in a pan, then spoon in the batter, 1 tbsp per pancake, cooking for 1 or 2 minutes each side until browned.

Top each with soft scrambled egg and a dot of Stokes Mustard & Dill Sauce to add a gravadlax lift to the smoked salmon on top.

Scrambling the Scramble

We are not going to presume to tell you how to scramble eggs (says he who's just told you how to boil one!!). No, though we are going to share some interesting additions that a 'bar pole' discussed over a couple of beers the other day.

A spoonful of marscapone (or similar) beaten into the eggs gives a rich, creamy texture. Try adding a teaspoon of Stokes Classic English Mustard for a gentle kick too.

A dollop of Stokes Brown Sauce adds a spicy depth to the eggs - great with bacon on the side.

Chopped fresh tarragon gives a wonderful aromatic lift to your eggs.

A couple of teaspoons of Stokes Real Mayonnaise gives your eggs a smooth, rich finish.

Although it affects the colour, shake a good glug of our Chipotle Ketchup into the pan as you scramble for a smoky chipotle heat.

The Glory of Omelettes

Be brave - with omelettes, anything goes.

Some classic omelette fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes (both), caramelised onions, fresh herbs or even leftovers from last night's supper.

Make a herby hash of leftover Sunday roast (meat and veg.), stirring in Stokes Classic English Mustard and our Bloody Mary Ketchup as you fry it, then fold this into a soft, heartwarming omelettey hug.

Have fun !

Firmly Frittata

We've gone from runny egg through scrambled, omelettes and now firm things up with the frittata.

Soften 1 diced onion in foaming butter for several minutes whilst chopping 2 or 3 courgettes and half a red pepper (for colour). Add these to the onion with 1 tsp of chopped thyme. Fry these for 2 or 3 minutes then top up with hot water from the kettle, simmering the courgette until just tender.

Drain off the vegetables then return them to the pan, drizzle with oil (to avoid the eggs sticking to the pan) and stir in 2 tbsp of Stokes Garlic Mayonnaise together with 2 tsp of our Classic English Mustard.

Crack 5 eggs into the pan and stir everything gently to combine the eggs well with the vegetables and season. On a low heat (without stirring now), cook the eggs quietly until they firm up, then grate a good coating of Cheddar cheese over the top before putting the pan into a medium oven for 10 minutes. When the cheese is bubbling, your frittata is good to go.

Crack Open a Bottle of Yumminess

Order you own 'Yumminess' - HERE

More foodie thoughts for the week:

Oats - 
discover the delicious versatility of savoury oat dishes, from pizza bases to tasty risottos - here.






Mayo - 
simple you'd think, drizzling oil into beaten egg, but the implications are huge as you will see - here.







Share - 
the love of Stokes is spreading its delicious joy through national outlets of The Cornish Bakery. Share this and more - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150