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