This weekend I decided to attempt to try some new recipes using eggs, inspired by British Lion eggs. They contacted me to offer a giveaway to one of my blog readers, a lovely book, ‘Eggs’ by Michel Roux.
The book is packed full of delicious egg recipes and taking a sneaky peak at the book myself inspired me to get baking!
To win the book for yourself, please leave a comment letting me know why you’d like it. I will choose a winner randomly then ask you to contact me by email so that I can post out your book. (Please note that I can only send the book to an address within Britain)
Eggs are probably one of our most versatile food ingredients, being an important part of many recipes as well as being enjoyed in their own right. They make delicious breakfasts, lunches and of course eggs are an important element in many cakes and bakes.
Eggs are also one of our most nutritious foods – they are a natural source of high quality protein. Eggs are rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine. They also contain vitamin A and a number of other B vitamins including folate, biotin, pantothenic acid and choline, and essential minerals and trace elements, including phosphorus.
Eggs are also low in calories and make a perfect option as part of a healthy, balanced and nutritious diet.
Using eggs with the British Lion Quality mark ensures that they are safe, while supporting British farmers.
The British Lion is the UK’s most successful food safety mark with nearly 90% of UK eggs now produced within the Lion scheme. The Lion Quality mark, which is a registered trademark, can only be used by subscribers to the British Egg Industry Council on eggs which have been produced in accordance with UK and EU law and the Lion Quality Code of Practice.
To learn how to make the perfect omelette and search for other recipes:- How to make an omelette
My recipe is for an Egg Custard Tart using a pastry case…
For the filling I used:-
9 Medium Eggs
250g Caster Sugar
300ml Single Cream
2 Teaspoons Vanilla Extract
1 Teaspoon Nutmeg plus some to sprinkle over finished tart
Beat all the ingredients together well. Pour onto the pastry base (this should be blind baked first).
Bake at 160c for 30 -45 minutes until the custard is set. Finish with a sprinkling of nutmeg.
The tart can be eaten warm or chilled.