Eggs British Lion Dated Medium X30 Dairy & Eggs Catering
Eggs British Lion Dated Medium X30 Dairy & Eggs Catering

Eggs British Lion Dated Medium X30

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Class A From Great Britain

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This product is classified as Class A From Great Britain is the country of origin.

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British Lion Dated Medium

Towards the end of 2011 Bird Bros completed a five-year,£6m project to move all of our caged laying hens out of battery cages and into brand new enriched colony houses, which provide the best possible conditions for large groups of laying hens. Their environment is computer controlled and keeps the temperature and ventilation as close to perfect as possible. This information is then relayed to our farming team alerting them, day or night, to any potential problems.

Each colony holds approximately 60 hens and is designed so they can perch, scratch and nest naturally.

In an enriched colony house, birds never come into contact with their own droppings. This helps keep their food and water clean, so theyre less likely to suffer illnesses requiring antibiotics.

Storage

Eggs should always be stored in a cool, dry place, ideally in the fridge. However, it is preferable to bring them up to room temperature before cooking, so try to remove them from the fridge in advance. Remember that egg shells are porous, so store eggs apart from other foods, strong smelling ingredients.

To freeze whole eggs, break them into a bowl and beat a little to blend. Tip into a freezer bag or airtight plastic container and use within three months - freeze them in small batches, as these will be most useful, and be sure to label the number of eggs that go into each freezer bag. Whites and yolks can also be frozen separately. Egg whites just need tipping into freezer bags, whereas egg yolks need a pinch of salt or sugar beaten in (depending on whether they'll be used for sweet or savoury dishes later). This will stop them from thickening too much upon freezing. Defrost frozen eggs in the fridge overnight and use them straightaway.

Never use eggs after their 'Best Before' date and never use eggs with damaged shells. Eat dishes containing eggs as soon as possible after preparing them. Otherwise, cool them quickly and store them in the fridge.

Preparation

Eggs are a fantastically versatile ingredient and the mainstay of many cuisines. They combine well with many ingredients to create a huge variety of food - from simple omelettes, quiches, tarts and flans to lemon curd or delicious sauces. Egg proteins also combine during heating (a process called coagulation), which is useful for binding ingredients together, for coating and for glazing.

To peel hard-boiled eggs, roll them around on a hard work surface until the shell has broken into small pieces all over, then peel. Do allow extra time for cooking larger eggs such as goose, turkey or duck eggs.

Other considerations

Homemade mayonnaise, b©arnaise and hollandaise sauce, some salad dressings, ice cream, icing, mousse, tiramisu and other desserts might all contain raw eggs, which can contain salmonella. If you're catering for anyone who might be particularly susceptible to salmonella, such as elderly people, children, pregnant women or anyone who is unwell, remember that eggs with the 'Lion Quality' mark on the shell are guaranteed to have been produced to higher standards than required by UK or EU law. All Lion Quality-marked eggs have complete traceability, a 'Best Before' date on the shell and the laying flock will have been vaccinated against salmonella. Whatever eggs you use, ensure they are fresh, keep prepared egg dishes in the fridge and use within a day.

The Food Standards Agency recommends that pasteurised egg should be used in any dish in which the egg will not be completely cooked. Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.

Get Fresh & Fruity Eggs British Lion Dated Medium X30

Eggs British Lion Dated Medium X30

from Get Fresh & Fruity Eggs British Lion Dated Medium X30, Dairy & Eggs Catering, Class A From Great Britain

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