Wednesday, 23 August 2017
British eggs are brilliant
People don’t realise how often eggs are used, where they can be used and that they aren’t just an item for the breakfast table. We’ve been sourcing our free range eggs from John and Mandy at Exe Valley for more than 10 years now and they provide a fantastic, tasty product combined with a great service.
New research published in June’s issue of Complete Nutrition says that, as well as containing high quality protein and fatty acids, there are a number of key nutrients found in eggs – including vitamin D, B vitamins, selenium, iodine and choline – that are not present in many other foods, and in which many population groups are known to be deficient.
The report’s author Dr Carrie Ruxton explains: “The evidence is pointing to a specific role for eggs in health, as nature’s very own multivitamin. This may mean that health professionals could be justified in actively promoting the consumption of eggs.
“As recent government data shows, eggs are a veritable natural pharmacy of vitamins, minerals, fatty acids and protein, putting them on a par with most of today’s so-called ‘superfoods’. Yet eggs are much more affordable and versatile.”
Now we and Exe Valley Eggs are planning to do more to publicise the benefits of eggs. We hope to have a collection of recipes available for people to download in the autumn to link with British Egg Week 2017 from October 9 until 15.
Chocolate Moelleux serves 4
200g chocolate (ideally about 70% cocoa solids)
150g unsalted buttee
100g icing sugar
1. Preheat the oven to around 200C. Melt the chocolate and butter in a bain marie.
2. Mix together the icing sugar and flour in a separate bowl. Then add the eggs and mix well.
3. Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely.
4. Pour mixture into the ramekins about 3/4s full. Cook for approx. 10mins, or until they have risen about an inch.
5. I serve it still in the ramekin dish saves any disasters.