9 TIPS ON USING EGGS IN BAKING…

1.If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.

2.Always use eggs at room temperature when baking with them.

3.Eggs will whip more easily if left for 10 minutes in cold water before breaking.

4.Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh.If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.

5.When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.

6.If you want firm meringues, add a teaspoon of cornflour to the sugar before beating into the egg white, and to make meringue with the same number of eggs, add one tablespoon of water per egg.

7.To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.

8.Eggs will stay fresher longer if you store them pointed end down.

9.If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.

 

 

 

BRITISH EGG WEEK 6th – 12th OCTOBER…

british-egg-week

It’s back again, running from 6 – 12th October British Egg Week is happening in association with British Lion Eggs.

The countdown to this year’s British Egg Week (6-12 October) is underway, with this year’s theme, ‘eggs make a meal out of anything’, due to highlight the important role that eggs can play in helping to minimise food waste.

British Lion eggs is already a proud supporter of the Love Food Hate Waste programme from WRAP and is working with the organisation to maximise the impact of the British Egg Week campaign. See more at the British Egg Week website.

Top chefs have cooked up lots of egg-citing recipes for us to try – just visit the website for the recipe details.

BRITISH EGG WEEK 30th SEPT – 6th OCTOBER…

british-egg-weekBritish Egg Week is running from 30th September – 6th October, 2013. 

Its organised in association with British Lion Eggs, the week’s aim is to show parents and children that eggs are an excellent meal, since they are high in nutrition for youngsters and value for money, too. 

Top chefs have cooked up lots of recipes to try – just visit the website for the recipe details.

The British Lion mark on egg shells and egg boxes means that the eggs have been produced to the highest standards of food safety.

There are only around 8 calories in an egg, and they’re rich in B vitamins too, which means they’re great if you’re on a diet or just want to eat healthier.   But it’s estimated that around 15% of people have only a drink for their breakfast.

You should buy eggs from a reputable retailer where they will have been transported and stored at the correct temperature (below 20°C)
• Keep eggs refrigerated after purchase
• Store eggs in their box and, as eggs are porous, away from strong-smelling foods
• Make sure you use eggs by the ‘best before’ date shown on the egg or box – for Lion Quality eggs, this guarantees that they are fresher than required by law