For eggs that won’t crack so easily when you boil them, try using room temperature eggs. Gently simmer, don’t boil rapidly.
The best way to scoop it out is with… yup, an eggshell.
For perfect poachies, use super fresh eggs. Gently simmer about 10cm of water in a deep pan and add a splash of white wine vinegar. Break each egg into a cup and pour slowly into the water, white first.
Leftover egg white can be added to omelette, scrambled eggs etc.
Hard cooked eggs can be difficult to peel if they’re too fresh. Fresh eggs are best poached, fried or soft cooked.
Eggs keep fresher in the fridge. Allow eggs to come to room temperature before baking with them.
4 x Cottage Lane Tortillas
16 x Frenz Free Range Eggs
300g cooked sausage or kransky
100g mushrooms, cooked
250g cooked potato
100g grated cheese
Butter a "clip side" cake tin. Place a Cottage Lane tortilla in the base with edges evenly up the side, cut sausages into pieces and place inside. Crack in 6 Frenz Eggs, break yolks, season and add another Cottage Lane Tortilla (gently flattening out). Slice potatoes and place on stack, crack in another 5 Frenz Eggs, break yolks & season. Add another Cottage Lane tortilla, then the bacon and crack in the remaining Frenz Eggs, season and top with mushrooms and cover with the last Cottage Lane Tortilla. Trim off excess tortilla edge to fit tin if needed.
Place sliced tomato on top, sprinkle with cheese and bake for 60-80 minutes at 170 degrees until the egg is cooked. Leave for 10 minutes, remove from tin, cut into portions and serve! Great with hash browns and grilled tomatoes. Serves 6-8.
Recipe Courtesy of Cottage Lane Authentic Artisan Bread.
6 Frenz Organic Free Range Egg Whites, at room temperature
Pinch of Salt
1 ½ cups Caster Sugar
2 tsp Cornflour
1 tsp Vinegar
Lewis Road Creamery Organic Single Cream
Fresh Berries to serve
Berry Compote to serve (optional)
Heat the oven to 180°C (not fanbake). Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate. Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater. Last of all, whisk in the cornflour and vinegar. Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc. Bake at 180°C for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave pavlova to cool in the oven. Dollop whipped Lewis Road Creamery Organic Single Cream, drizzle with berry compote and top with fresh berries…then decide whether to share!
Recipe Courtesy of Annabel Langbein
3 Frenz Free Range Eggs
3 tbsp Lewis Road Permeate Free Milk
Lewis Road Kibbled Grain Bread
Lewis Road Creamery Premium Butter
Garnish with chopped Parsley
Pepper & Salt
Lightly whisk Frenz Free Range eggs and Lewis Road Creamery Permeate Free milk. Pour into a frying pan and stir occasionally over a medium heat until well cooked and ‘crumbly’. Toast Lewis Road Kibbled Grain Bread & spread with Lewis Road Creamery Premium butter to preferred taste and top with cooked creamy scrambled eggs. Serve with a garnish of chopped parsley pepper and salt. Serve immediately!
30ml Frenz egg white (1 egg white)
30ml Sugar Syrup
90ml American Rye or Bourbon Whisky
30ml Lemon juice (2 tablespoons)
10ml Lime juice (2 teaspoons)
Ice cubes Orange peel or maraschino cherry to garnish
3 Frenz free range eggs
2 tbsp milk
2 tbsp grated tasty cheddar cheese
1 tsp hot english mustard
2 Slices toast
Lightly beat eggs and add to milk, cheese and mustard. Pour into a medium sized saucepan and stir over a medium heat until well cooked and ‘crumbly’. Spread toast with extra mustard to preferred taste and top with cooked egg mixture. Serve with smoked salmon, garnish with chopped parsley pepper and salt. Serve immediately!