Cracking recipes

Cracking recipes

Eggs are, hands down, the most versatile food on earth. You can make them scrambled, poached or fried and eat them for every meal of the day (come on, you know you love eating an omelette for dinner). Here are some fresh and inspiring ways to eat our gloriously tasty eggs.

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3 days ago
Bird Bros Eggs

Bread and Butter Pudding

It is getting colder - so it's time to start looking at winter warming recipes. Let's start with a recipe for a tasty bread and butter pudding.

175g raisins
10 slices medium sliced white bread
75g softened butter
600ml milk
6 medium Bird Bros eggs
100g caster sugar
2 tsp vanilla essence
2 tsp demerara sugar to sprinkle on top

1. Place the apricots and raisins in a bowl with the orange zest and juice. Leave to soak for at least 1 hour.
2. Preheat the oven to 180C/350F/Gas Mark 4.
3. Spread the bread with the butter then remove and discard the crusts.
4. Beat the milk, eggs, sugar and vanilla together.
5. Arrange half the bread in a single layer in the base of a large roasting tin, scatter over half the soaked fruit. Repeat with the remaining bread and fruit. Pour over the milk and egg mixture and set aside to soak for 10 minutes if time allows.
6. Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come half way up the outside of the pudding tin.
7. Bake for 35-40 minutes or until the top is golden and the pudding set in the centre.
8. Cover with foil if the top is becoming too brown. Serve warm.
9. Enjoy!

#eggs #birdbroseggs #britishlioneggs #eggrecipes #breadandbutter #breadandbutterpudding #autumnwarmer #dessert #winterwarmers #eggrecipe
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Bread and Butter Pudding

It is getting colder - so its time to start looking at winter warming recipes. Lets start with a recipe for a tasty bread and butter pudding.

175g raisins
10 slices medium sliced white bread
75g softened butter
600ml milk
6 medium Bird Bros eggs
100g caster sugar
2 tsp vanilla essence
2 tsp demerara sugar to sprinkle on top

1. Place the apricots and raisins in a bowl with the orange zest and juice. Leave to soak for at least 1 hour.
2. Preheat the oven to 180C/350F/Gas Mark 4. 
3. Spread the bread with the butter then remove and discard the crusts. 
4. Beat the milk, eggs, sugar and vanilla together.
5. Arrange half the bread in a single layer in the base of a large roasting tin, scatter over half the soaked fruit. Repeat with the remaining bread and fruit. Pour over the milk and egg mixture and set aside to soak for 10 minutes if time allows. 
6. Stand the tin in the base of a large roasting tray, pour hot water from the kettle into the tray to come half way up the outside of the pudding tin. 
7. Bake for 35-40 minutes or until the top is golden and the pudding set in the centre. 
8. Cover with foil if the top is becoming too brown.  Serve warm.
9. Enjoy!

#eggs #birdbroseggs #britishlioneggs #eggrecipes #breadandbutter #breadandbutterpudding #autumnwarmer #dessert #winterwarmers #eggrecipe

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My all time favourite 😊

1 month ago
Bird Bros Eggs

Kedgeree with a kick

Thought to have originated in India with rice, beans and lentils – this quick, easy and healthy dish has developed over time to include fish and, of course, eggs. Add a bit of kick with curry powder.

Ingredients
300g easy-cook white or brown rice
4 Bird Bros medium eggs
200g skinless cod fillet (or pollock), cut into chunks
120g skinless smoked haddock fillet, cut into chunks
120g skinless salmon fillet, cut into chunks
2 tsp curry powder (use more, or less, according to personal taste)
150g frozen peas, thawed
2 tbsp fresh parsley, chopped
1 pinch ground black pepper

1. Cook the rice in boiling water until tender, according to packet instructions. At the same time, hard-boil the Bird Bros eggs for 10 minutes.
2. Put the chunks of fish into a large frying pan and add a little water. Heat and simmer for 3 to 4 minutes until the fish is opaque. Drain.
3. Shell the eggs and quarter them. Drain the rice and add it to the fish with the curry powder, peas and parsley.
4. Heat, stirring gently, for 2 to 3 minutes.
5. Season with black pepper and serve, topped with the eggs.
6. Enjoy!

#cookingwitheggs #eggrecipes #eggs #fish #lovefood #realfood #goodfood #goodeats #whatsonmyplate #birdbroseggs #spice #flavouryourway #eggs #britishlioneggs
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Kedgeree with a kick

Thought to have originated in India with rice, beans and lentils – this quick, easy and healthy dish has developed over time to include fish and, of course, eggs. Add a bit of kick with curry powder.

Ingredients
300g easy-cook white or brown rice
4 Bird Bros medium eggs
200g skinless cod fillet (or pollock), cut into chunks
120g skinless smoked haddock fillet, cut into chunks
120g skinless salmon fillet, cut into chunks
2 tsp curry powder (use more, or less, according to personal taste)
150g frozen peas, thawed
2 tbsp fresh parsley, chopped
1 pinch ground black pepper

1. Cook the rice in boiling water until tender, according to packet instructions. At the same time, hard-boil the Bird Bros eggs for 10 minutes.
2. Put the chunks of fish into a large frying pan and add a little water. Heat and simmer for 3 to 4 minutes until the fish is opaque. Drain.
3. Shell the eggs and quarter them. Drain the rice and add it to the fish with the curry powder, peas and parsley. 
4. Heat, stirring gently, for 2 to 3 minutes. 
5. Season with black pepper and serve, topped with the eggs.
6. Enjoy!

#cookingwitheggs #eggrecipes #eggs #fish #lovefood #realfood #goodfood #goodeats #whatsonmyplate #birdbroseggs #spice #flavouryourway #eggs #britishlioneggs
2 months ago
Bird Bros Eggs

Lemon Meringue Pie

Something to get test your culinary talents and get your taste buds tingling. Meringues often have a reputation to be difficult to master but stick to the recipe and it should be perfect every time.

Preparation time: 30 mins
Cooking time: 45 mins

Serves 8

Ingredients

For the pastry:
200g plain flour, plus extra for rolling
2 tbsp caster sugar
100g cold butter, cubed
Zest and juice of 1 lemon

For the filling:
2 ½ tbsp cornflour
100g caster sugar
Finely grated zest and juice of 4 lemons (you need 150ml juice)
75g butter
4 Bird Bros egg yolks, plus 1 whole Bird Bros egg (all medium)

For the meringue:
4 Bird Bros egg whites
200g caster sugar
½ tbsp cornflour

Instructions:
1. Heat oven to Mark 4/180C/160C fan. Place flour, sugar, butter and lemon zest in a food processor and pulse until you have a crumb like mixture. Add 2 tbsp lemon juice and 1 tbsp cold water, pulse to bring the mixture together, if it is a little dry add more water 1 tsp at a time until you have a firm smooth dough. Wrap dough in cling film and place in the fridge for 20 minutes.

2. On a lightly floured surface, roll out the pastry into a round, the thickness of a £1 coin. Use to line a 22-23cm fluted tart tin, pressing into the sides and trim off the excess pastry. Prick the base with a fork, line with baking paper and fill with baking beans. Place tin onto a baking sheet and bake for 20 minutes until the pastry is firm. Remove beans and paper and return to the oven for 5 minutes until pastry is a pale golden colour.

3. Put cornflour, caster sugar and lemon zest in a medium saucepan. Add lemon juice, 175ml cold water and butter. Gently bring the mixture to a boil, stirring constantly until thickened and smooth. Remove from the heat, leave for 1 minute and whisk in the yolks and whole egg. Pour immediately into the pastry case.

4. Place egg whites in a clean large bowl, whisk on high speed until they form soft peaks. Add a quarter of the sugar and whisk until thick and smooth, continue adding the sugar in quarter batches until it has all been used and you have thick glossy peaks when the beaters are lifted out. Add the cornflour and whisk for a few seconds to incorporate.

5. Spoon tea spoons onto the lemon filling, dropping randomly over the surface until covered- this helps to distribute the meringue evenly. Then add the remaining meringue in larger dollops, leaving as many peaks as possible.

6. Place in the oven for 18-20 minutes until the meringue feels crisp and is golden. Remove from the oven and leave for at least 30 minutes before slicing.

7. Enjoy!

#eggs #eggrecipes #birdbroseggs #britishlioneggs #lemonmeringue #dessert #pie #culinarytest

Courtesy of egginfo.co.uk
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Lemon Meringue Pie

Something to get test your culinary talents and get your taste buds tingling. Meringues often have a reputation to be difficult to master but stick to the recipe and it should be perfect every time. 

Preparation time: 30 mins 
Cooking time: 45 mins 

Serves 8

Ingredients

For the pastry:
200g plain flour, plus extra for rolling
2 tbsp caster sugar
100g cold butter, cubed
Zest and juice of 1 lemon

For the filling:
2 ½ tbsp cornflour
100g caster sugar
Finely grated zest and juice of 4 lemons (you need 150ml juice)
75g butter
4 Bird Bros egg yolks, plus 1 whole Bird Bros egg (all medium)

For the meringue:
4 Bird Bros egg whites
200g caster sugar
½ tbsp cornflour

Instructions:
1. Heat oven to Mark 4/180C/160C fan. Place flour, sugar, butter and lemon zest in a food processor and pulse until you have a crumb like mixture. Add 2 tbsp lemon juice and 1 tbsp cold water, pulse to bring the mixture together, if it is a little dry add more water 1 tsp at a time until you have a firm smooth dough. Wrap dough in cling film and place in the fridge for 20 minutes.

2. On a lightly floured surface, roll out the pastry into a round, the thickness of a £1 coin. Use to line a 22-23cm fluted tart tin, pressing into the sides and trim off the excess pastry. Prick the base with a fork, line with baking paper and fill with baking beans. Place tin onto a baking sheet and bake for 20 minutes until the pastry is firm. Remove beans and paper and return to the oven for 5 minutes until pastry is a pale golden colour.

3. Put cornflour, caster sugar and lemon zest in a medium saucepan. Add lemon juice, 175ml cold water and butter. Gently bring the mixture to a boil, stirring constantly until thickened and smooth. Remove from the heat, leave for 1 minute and whisk in the yolks and whole egg. Pour immediately into the pastry case.

4. Place egg whites in a clean large bowl, whisk on high speed until they form soft peaks. Add a quarter of the sugar and whisk until thick and smooth, continue adding the sugar in quarter batches until it has all been used and you have thick glossy peaks when the beaters are lifted out. Add the cornflour and whisk for a few seconds to incorporate.

5. Spoon tea spoons onto the lemon filling, dropping randomly over the surface until covered- this helps to distribute the meringue evenly. Then add the remaining meringue in larger dollops, leaving as many peaks as possible. 

6. Place in the oven for 18-20 minutes until the meringue feels crisp and is golden. Remove from the oven and leave for at least 30 minutes before slicing. 

7. Enjoy!

#eggs #eggrecipes #birdbroseggs #britishlioneggs #lemonmeringue #dessert #pie #culinarytest 

Courtesy of egginfo.co.uk
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