Where would I be if it weren't for eggs?
Pretty much everything I make has eggs in it. Sometimes just the whites and sometimes just the yolks, but they are there.
It is therefore important where your eggs come from. I always choose free range or cage free eggs.
Sainsbury's believe it is important for food sources to be happy.
I couldn't agree more!
The happier they are the happier our food tastes. True story.
The thing I love most about Sainsbury's eggs, besides being free range, is that they sell a mix sizes box! I always need various sizes of eggs for baking and cooking!
So, here are my top five ways I love to eat eggs!
1. Hollandaise Sauce for Eggs Benedict:3 large cage free eggs
240g of unsalted butter
½ a lemon juice
salt and pepper to taste
Separate the egg yolks from the egg whites, place the yolks in a heat proof bowl and set a top a simmering pot of water. Don’t let the bowl touch the water. Add just a small splash of water to the egg yolks and stir gently as it heats. Divide the butter into 12 cubes, and then add 4 cubes to the egg yolks. Whisk the eggs slowly but firm until it’s just incorporated. Continue to whisk the rest of the butter in. When it’s incorporated add a squeeze of the lemon. It should look a little like custard. Add some salt and pepper to taste. Turn off the heat and leave it to set for about a half an hour whisking here and there. Then just pray it doesn’t curdle! Good Luck!
For Eggs Benedict: Toast an English muffin, top with ham, salmon, bacon etc…then a poached egg then some hollandaise sauce. Enjoy!
2. MeringuesUse the leftover egg whites from your hollandaise sauce or the lemon curd to make meringues! They are the perfect accompaniment to many desserts and taste delicious on their own. The recipe I use is here!
3. Curd, LemonMy first attempt at lemon curd didn't turn out so well, but that’s okay. Because if you don’t at first succeed try try again! To see how I got on check it out here! I find it quiet satisfying when I finally make something successfully!
4. FrittataBasically a frittata is an egg cake. I always cut ours into cake slices because it’s super easy to eat that way! My girls love having a frittata for dinner. The one I make most often is the spinach and sweet potato one in Jamie Oliver’s Save with Jamie book. One time I made it with Duck eggs and it was super fluffy!
5. Cake! Brownies! Cookies!Everything I bake pretty much uses eggs. Eggs add richness and sometimes fluffiness to cakes and other baked goods. So, to answer the above question where would I be without eggs? I’d be without cake, a blog, and my favorite breakfast(s)!!
notes: In association with Sainsburys; please see my contact/policy page for more information. Hollandaise recipe adapted from Nigel Slater's Appetite