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Crack the egg onto a plate and then tip it into the water. then carefully crack the eggs into the boiling water. Place eggs in a small pan. Cover with at least 2. place into egg cups and serve immediately with hot buttered toast. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water to gently boil. Serves 1 Ingredients 1 large Lion Quality egg Water for boiling Pinch of salt Dash of vinegar Warm buttered muffin or toast poached Method Fill a large pan with 5cm of water. Butter the muffin. Spoon a little hollandaise sauce over the egg. Meanwhile place the spinach in a pan without any water. Lightly toast the muffin on both sides. Serve hot with chopped chives and pepper sprinkled over. add the vinegar to the pan. Simmer for 3-4 minutes. Lift the poached eggs from the water using a slotted spoon and place on top of the spinach. Drain and season well. Time as follows: • 3 minutes for a completely runny yolk • 4 minutes for a slightly set yolk with a runny middle • 5 minutes for a firm yolk Remove the poached egg from the boiling water using a slotted spoon. Serves 1 . Serve on a warmed muffin or buttered toast.begin with boiling Method Prick the rounded end of the egg with a pin to prevent cracks. gently stir. washed Salt and freshly ground pepper 1 wholemeal muffin split in half 1 tbsp vinegar 2 large Lion Quality eggs A little softened butter 60ml/4tbsp ready-made hollandaise sauce Snipped fresh chives to garnish Method Bring a large pan of water to the boil. When the water is boiling. Serves 1 perfectly Ingredients 2 large Lion Quality eggs Water for boiling Pinch of salt Buttered toast eggs florentine Ingredients 75g spinach leaves. When the water is almost boiling. reduce heat slightly and time as follows: • 3 minutes for really soft boiled yolk and set white • 4 minutes for slightly set yolk and set white • 5 minutes for firmer yolk and white • 6 minutes for hard boiled with slightly soft yolk • 7 minutes for firmly hard boiled Remove the eggs from the pan with a slotted spoon.5cm of cold water. add a pinch of salt and place pan on a high heat. then top each half with spinach. cover and cook for 2-3 minutes or until wilted.
Add milk for a softer result. crack the shell and tip the egg straight into the hot fat. Tilt the pan slightly and use a teaspoon to scoop the surplus hot oil/fat over the top of the egg until the yolk is cooked to your liking. Melt butter/low fat spread in a pan over a medium heat. Serves 2 . rashers of grilled bacon and tomatoes. set aside. lift the egg from the pan using a spatula and place onto kitchen paper to drain excess fat. stirring until the eggs are scrambled. turning with cooking tongs until they puff up. Pour eggs into the pan. add the egg mixture and stir with a wooden spoon. add onions and tomatoes. Cook over a low to medium heat for 1 minute or until the white is set. When the oil is hot. Serve immediately. fry for 1 minute. scraping the egg off the base of the pan as it sets. Serve with a slice of buttered toast. carefully slide a spatula underneath the cooked egg and flip over to cook yolk for 1 minute. Continue to stir the eggs for 1-2 minutes. Spoon the egg mixture into each pocket. Serves 1 superbly Ingredients 1 large Lion Quality egg 3 tbsp vegetable oil or 25g butter + 1 tbsp vegetable oil Method Place oil or butter in a small frying pan over a moderate heat. For an over-easy egg. Cut each pitta bread in half and open up to make two pockets per person. cook over gentle heat for 3 minutes. until just set. When most of the egg has set. Toast the pitta breads under a hot grill for 1-2 minutes. Beat eggs and season with salt and freshly ground black pepper. When sizzling. sliced 100g cherry tomatoes. Serves 1 veggy egg pitta Ingredients 15ml/1 tbsp vegetable oil 2 spring onions. remove the pan from the heat and continue to stir for about 30 seconds until fully scrambled. halved 4 large Lion Quality eggs 2 wholemeal pitta breads Pinch of salt and pepper Method Heat the oil in a non-stick saucepan. Serve immediately with buttered toast.fried Ingredients 2 large Lion Quality eggs Pinch of salt and pepper 2 tbsp milk Knob of butter or low fat spread Slice of buttered toast freshly scrambled Method Gently beat the eggs with salt and pepper. Once cooked.
1 tbsp water. During this time. stirring the egg twice during cooking and drawing the cooked eggs into the centre of the dish. Melt the butter in a medium frying pan over a high heat. Cover with plastic food wrap and microwave on HIGH for 90 seconds (800 watt oven). add the mushrooms and sauté for 3-4 minutes. salt and pepper. Add potato and chorizo. Pop back under the grill and cook for 2 minutes or until the cheese is pale golden. Turn dish halfway through cooking. salt and pepper. Cook for another minute. sliced 350g cooked new potatoes. use a spatula to push the cooked egg into the centre of the omelette. As the egg begins to set. Leave to stand for 30 seconds before serving. set aside. then loosen the edges with a spatula and fold omelette in half. Serves 4 pizza Ingredients 3 large Lion Quality eggs Pinch of salt and pepper 1 tbsp cold water 25g butter spanish omelette Ingredients 45ml/3 tbsp vegetable oil 1 large red onion. Pierce the yolk and white in a couple of places and poach in the microwave on HIGH for 90 seconds (800 watt oven). sliced 6 large Lion Quality eggs Pinch of salt and pepper Method Heat oil in a frying pan. Stir well halfway through and at the end of cooking. fry for 3 minutes or until golden. scrambling and making omelettes in the microwave. Tilt the pan and slide the omelette onto a warm plate and serve immediately on its own or with a crisp green salad. over a medium heat for 2-3 minutes. sliced 75g chorizo sausage. Pop pan under a hot grill for 2 minutes until the top is set and golden. Serves 1 Ingredients 150g mushrooms. When bubbling. Beat eggs in a bowl with salt and pepper. top with the cheese and mushrooms. Scrambling in the microwave Beat together two large eggs. 2 tbsp milk. pepper and a tbsp of cold water. Serve in wedges with salad. Stand for 30 seconds before serving. Poaching in the microwave Crack the egg into a large teacup or ramekin dish filled with 3 tbsp water. Place the omelette under a hot grill and cook for 1-2 minutes or until the top has set. Cut into wedges and serve warm or cold. pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes. Spoon over the tomato sauce. Beat the eggs with the oregano. Heat the remaining oil in the frying pan. sliced 2 tbsp olive oil 6 large Lion Quality eggs 1/2 tsp dried oregano salt and pepper 4-6 tbsp ready made tomato and herb pasta sauce 1 (195g) pack mozzarella cheese. drained and diced omelette Method Heat half the oil in a frying pan. then tip the pan so that the raw egg fills the gap – repeat until no runny egg remains and the base is golden. Pour eggs into pan. Continue this action until the entire egg mixture is set. use a spatula to push the set egg towards the omelette centre. Stand for 30 seconds and serve. Serves 4 meals micro For extra speed try poaching. cook without stirring until most of the egg has set . Place 1 tbsp of butter in an 18cm non-metallic pie dish and melt in the microwave on HIGH for 40 seconds (800 watt oven).the original omelette Method Beat the eggs with salt.about 6 minutes. Pour in the egg mixture and cook on HIGH for 90 seconds. Cooking times will vary depending on microwave power . add the eggs and cook. add onion and fry for 2 minutes. Omelettes in the microwave Beat two large eggs. salt and pepper in a microwave-safe bowl.
For best results. phosphorus and zinc. look for know? Eggs are packed with protein. pointed end down. D. visit www. As with any fresh food. did you British Egg Information Service 020 7052 8899 For more information and recipes visit www. take out of the fridge 30 minutes before use. you should wash your hands before and after handling eggs. All Lion Quality eggs come from British hens vaccinated against salmonella and have a ‘best before’ date stamped on the shell as well as on the box as a guarantee of freshness.co. E and B group as well as minerals iron. essential vitamins A. Eggs are relatively low in saturated fat and calories (1.the Lion Look for the British Lion Quality mark on the egg shell as well as on the egg pack as a guarantee that the eggs have been produced to the highest standards of food safety.co.uk To find out more about where your egg was laid.eggrecipes. Eggs should be stored in their box in the refrigerator.6g/78kcal per medium egg) You should use eggs within the ‘best before’ date printed on the egg.uk .lioneggfarms.
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