Storage

  • Check the date stamp on each Lion Quality British Egg before use.
  • Remove eggs from the fridge 30 minutes before using them - brings them up to room temperature.
  • Don't bother to keep your eggs in the fridge. They won't last any longer be any fresher!

Boiling

  • Don’t shock your eggs! Don’t add eggs to boiling water or the shell is sure to crack! Instead, place the eggs in a smallish pan, add enough cold water to just cover, add a pinch of salt,  then place it on the hob and slowly bring the water to the boil.

  • If it is difficult to neatly peel the shell and membrane away from hard-boiled eggs, it’s usually because the eggs are too fresh! Eggs boil better when they’re a couple of days old. To make it a bit easier, after boiling the eggs, drain and rinse in plenty of cold running water, tapping the shells as soon as they are cool enough to handle.

Scrambled

  • A non-stick pan is best for scramble - it won’t need too much oil to prevent sticking.

  • For really low-fat scramble, use a couple of squirts of low-fat spray instead of butter.

Poached

  • Forget deep pans of simmering water, eggs are best poached in a non-stick frying pan. Fill the pan with water,- about 5cm deep add a pinch of salt and bring to a gentle simmer.

Fried

  • Cook them in a non-stick frying pan and you only need use a dash of oil or use a  couple of squirts of low-fat spray.

  • Use a mild flavoured oil like sunflower for frying eggs - extra virgin olive oil will colour the egg white too.

  • During frying, spoon the hot oil over the egg yolk to speed up cooking.

Omelettes

  • These are best cooked in a  non-stick frying pan.

  • Always make sure the butter or oil is sizzling before you add the beaten egg, this ensures the egg cooks quickly.

  • Always serve omelette on a warm plate.

Cakes

  • When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions.

  • If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.

Meringues

  • If you have any grease or oil in the bowl with the egg whites, they won’t whisk up. Similarly, any egg yolk will have the same effect. Rinse the bowl out with boiling water first.

  • Line baking trays with non-stick baking parchment, this will peel away from the baked meringues easily.

Leftovers

  • Leftover egg whites can be stored in a small box in the fridge for up to 1 week or frozen in plastic bags for 3 months - remember to note the quantity and date on the bag.

  • Leftover egg yolks keep in the fridge for 2 days, make sure they’re closely covered. They don’t freeze so well though. Instead, add them to mashed potato; use them to glaze pastry; or use them to bind together stuffings, meatball or burger mixtures.

· When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge. Or buy one of our egg slicers!

· Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

· When separating eggs, break them into a funnel. The whites will go through leaving the yolk intact in the funnel.

· To remove egg shells from a batter, use the remaining shell to attract the piece.

· Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean.