First a few facts…….

• There are 29 million laying hens in Britain, but only around one third of eggs laid in this country are free range or organic with the rest coming from caged birds
• In Britain, the average person eats 172 eggs per year
• A hen lays on average 250 eggs per year
• The size of an egg is affected not only by the breed, but also by the age of the hen: the older the hen, the larger the egg
• Eggs contain all the essential proteins, minerals and vitamins, except vitamin C.  Egg yolks are one of the few foods that naturally contain vitamin D

Then some recipes and ideas………

One of our chefs, Denis, who hails from County Cork, recommends an Irish tradition:  “Buttering eggs is an old method of enhancing and preserving eggs used in Ireland.  When I was a lad, we would buy 5 dozen of them every 2 weeks from Mr. Winters who worked for the board of agriculture and collected them from farmers he visited on his travels.  They are simply freshly collected free range eggs rubbed in softened butter.  The rich butter permeates through the shell and enriches the saffron golden yolk which makes them even more delicious.  When the butter hardens it seals in the freshness of the eggs so they easily keep without refrigeration.”

Denis also has this fantastic recipe for baked eggs which he suggests go best with crusty sourdough bread.

Slice a small onion and soften in butter.  Add a smashed clove of garlic, tear in some sage leaves and chop up a couple of overripe tomatoes.  Let it all mellow in a pan until soft.  Season and plop an egg or two in the centre.  Cover and either allow to set on the hob or bake in the oven whilst you put the kettle on for a cup of tea.  By the time the kettle is boiled, your eggs should be ready to eat!

Mushrooms are another perfect companion for eggs.  Gently fry a large open cap mushroom and add an egg into its cup.  If you are feeling especially hungry, add an extra yolk.  Top this with a knob of butter, cracked black pepper and a shaving of Montgomery’s finest Cheddar.  Bake on a thick wedge of your favourite bread until the yolk wobbles with delight under its blanket of cheese.

Candice, our chef at Five TV, loves poached eggs and avocado on sourdough bread.  Being Aussie, she also includes a smear of vegemite, but it’s just as good without.

A frittata makes a lovely light lunch when served with a salad.  This recipe serves 2 and uses potatoes, rosemary and plenty of Parmesan.

Boil 250g waxy potatoes in salted water until al dente, then drain and cut into 5mm slices.  Add a stalk of finely chopped rosemary, a large knob of butter and seasoning.  Lightly beat 4 large free range eggs and add to the potato mixture.  In a large frying pan with an ovenproof handle melt about 30g butter, add the egg & potato mixture and cook over a low heat until the frittata is starting to set, loosening the egg at the sides.  Scatter with grated Parmesan and place in a hot oven for a minute or two until just set.  For a decadent treat, shave black truffle all over before serving.