Eggs

Eggs are a key ingredient in many recipes but it is at breakfast time that they really come into their own. The supermarkets are full of a bewildering variety of eggs added to which there a numerous farm shops and the like selling free range eggs. However over the last few years I have become a fan of the Burford Brown and Old Cotswold Legbar eggs produced by Clarence Court. These eggs are widely available in the supermarkets ranging from Morrisons and Waitrose right through to the food hall at Fortnum and Masons) and they never fail to delight. The Burford Browns with their rich brown shells are especially appealing when it comes to that all time favourite of boiled egg and soldiers. Cooking and eating is not only about taste all the other senses play a key role as well and appearance and colour in particular can make all the difference to the appeal of a dish. Both the Burford Browns and the Legbar eggs have rich yellow yolks and they give a really intense golden yellow colour to any dish that they are used in (see for example the earlier post “Croissant with scrambled egg and bacon”).

Much is said about storing eggs and their freshness, personally I keep my eggs in the fridge and usually use them within a week of buying them which means that they are generally eaten 2 to 3 weeks before their sell-by date.

What are your favourite eggs and do you ever use duck or goose eggs?

Copyright

All photographs and text in the blog “Brunch at Goodies” are subject to copyright. © Keith Gooderham 2011-2012. All rights reserved. Do NOT copy material without requesting permission to do so. If you would like permission simply contact me.

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