Which came first the chicken or the egg……. well………really…… who cares…..
Eggs are awesome. I love them! So do the other 30 million plus people who consume them daily. No wonder they feature in my trend predictions for 2015.
I am looking at Braddock White duck eggs, Burford Brown and Cotswold Legbar chicken eggs.
This is a egg supplier local to myself that has the beauties I am trying today…
Eggs are one of the most nutritious foods money can buy – they are a natural source of many nutrients including high quality protein, vitamins and minerals.They are low fat too, medium egg contains less than 70 calories.
Naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine. They a number of other B vitamins including folate, biotin, pantothenic acid and choline.
My eggs have come from Clarence Court eggs who do a full on range of eggs from a variety of birds. I am eager to try the ostrich. I think it would be a bit of a show stopper for a dinner party.
These are stocked in many supermarkets including, Sainsburys, Waitrose, Morrisons and more.
Many leading supermarkets are also doing their own rare and specialist breeds and its easy to see why when you see these yolks and taste these eggs.
The Burford Brown :- A beautiful dark brown hen, they apparently love human company and produce a delicious egg with a rich, golden to orange yolk. This was a real winner for me, and is now one of my favourite eggs of all time. For me best poached or soft boiled, so you can taste the real difference in this special little sphere.
The Cotswold Legbar :- The breed was developed in Broadway in 30 years ago and is now a firm favourite among top chefs. The beautiful shells are pale blue and beautiful. The yolk is again golden and yellow, rich and like sunshine. Again cook simply to let their natural flavour shine.
Braddock White Duck :- A lovely big translucent egg. The white is texturally unusual and different to hen eggs, the yolk is big and yellow and very rich, although not overpowering.
For me it worked well on the baked eggs, and would be amazing scrambled, or used in cakes for a sumptuous, decadent baked experience.
Please always try and get free range enriched eggs and as local as possible. You could even go and pick your own eggs. Or look into getting some chickens of your own.
There are many lovely ex battery and barn chickens that needs homes. Once commercial layers reach a year the egg yield goes down, at this stage most are dispatched for cheap food products the next round of layers go in. Most of these birds are just destroyed, some are saved and their little featherless selves need loving homes. They can live for 6 years plus, giving you your own fresh eggs daily- what could be better. The British Hen Welfare Trust is a great place to look for hens needing homes, as well as your local animal welfare trusts.
http://www.bhwt.org.uk/ they do not need huge amounts of space, enough to enjoy a good scratch and pick around. A warm straw bed, secure from predators. Yummy veggies scraps from the kitchen and a lot of love. These hens have had a hard start, so most come out with little or no feathers. These will grow back, but some may need a little jumper if its cold. They are a real pleasure to keep.
The Perfect Soft Boiled Egg
Eggs, 1 or 2 per person
Salt and pepper to serve
Soldiers, any bread you like, I love buttery sourdough and/or granary
This can be a little tricky and i’m not ashamed to admit, mine dont always work out every time.
My way is to get the water to a rolling, but not furious boil, place eggs gently in pan and cook for 3-4 minutes for soft, 5-6 for medium and 10 for hard.
Another method is to place eggs in a small pan, cover with cold water, till just covered,place on highest heat. When water reaches boil, take off heat and cover, leave for 5 mins for eggs to cook in residual heat, serve.
The duck egg needed 10 for soft, but if doing again I would reduce to 8 minutes. Cut tops off and add salt and pepper to serve with toasted soldiers.
Mediterranean Baked Eggs
Ingredients For 2 to share. This is a full on breakfast to share with beans, potatoes and spinach.
x 4 eggs
x 1 can cannellini beans ( or any bean you like)
x 1 can of chopped tomatoes
x 1 onion
x 1 sprig of thyme
x ½ teaspoon of smoked paprika
x pinch of saffron
x ½ fresh red chilli finely chopped
x 2 potatoes chopped into small rough cubes
x 2 handfuls of spinach, torn
x 2 tablespoons of yoghurt
x small handful of fresh parsley chopped
x salt and pepper
x 1 pan that can go on the hob and under the grill
Firstly chop and bake potatoes in oil and seasoning on 180 degrees for 20 minutes, until golden and cooked, set aside
In a pan sweat the onion, then add paprika, chilli and saffron for a minutes or two.
Add the beans, tomatoes and thyme, then cook down for 10 minutes
Add the spinach and stir in until wilted.
Add the cooked potatoes.
Either prepare all of this in a pan that can be grilled (why would you make more washing up) or transfer now to a suitable receptacle for grilling.
Crack eggs on top and place whole dish under a medium grill. You want the heat to cook the whites, but not over cook the yolk.
Grill for 5- 7 minutes.
To serve, pop yoghurt on top, season, add parsley and serve with chunks of lightly toasted bread.
A great sharing plate, or treat from breakfast through till brunch.
I hope you have enjoyed my eggcellent adventure, till next time,
Bake Love, Janine xxx