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One of the most versatile ingredients to cook with.
Think about the different textures eggs can assist to create in the kitchen.
The outer crispness and inner marshmallow fluffiness of a pavlova. A soufflé wouldn’t rise to the occasion without eggs. Most cakes contain them. Who doesn’t love custard? They can be fried, poached, scrambled, coddled, boiled, mashed and made into sandwiches stirred through soups, used to thicken sauces, frozen into ice cream or used as a crepe to wrap something delicious in.
I love eggs. It’s quite sad that chickens don’t realise how valuable they are to cooks all around the world. Imagine if they saw someone making say a chocolate soufflé, wouldn’t they be proud!
It is a touch of a moral dilemma when purchasing eggs. Should we buy from cage, barn or free range farmed hens? I know most of us would favour the welfare of the animals and we have a large number of farms producing free-range locally. Do chickens who are happy fossicking in the grass lay tastier eggs?
Our standard egg size in all our recipes is 59gm extra large. We always state this in the ingredient list. If the incorrect weight of egg is used in recipes it can, in some cases totally disrupt the careful balance of components. When making a cake, for example.
Twelve Eggciting Fun Facts About Eggs
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