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Recipes

Eggs are a Nutritious Concentrated Source of Good Quality Protein with a Wide Range of Vitamins & Minerals.

HOW TO BOIL AN EGG

How to boil an egg

Place the egg in a saucepan and cover with cold water. Bring to the boil then reduce the heat to a gentle simmer for 3-5 minutes, depending on how you like your egg cooked. After 3 minutes it will be really soft and after 5 minutes both the white and the yolk with be set.

BASIC PANCAKE

pancakes bunclody eggs

Ingredients

  • 100g plain flour
  • Pinch of salt
  • 1 egg
  • 300 ml milk
  • 1 tbsp. melted butter or sunflower oil

Method

Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining milk. Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.

To make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablsp.), tilting the pan so the mixture spreads evenly. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges. Flip the pancake over with a palette knife or fish slice and cook the second side.

Makes approx 12 pancakes

Serving Suggestion

  • Lemon Juice & Sugar
  • Nutella & Cream

CLASSIC FRENCH OMELETTE

french omelette

Ingredients

  • 3 Eggs
  • 3 tsp of water
  • 1/2 tbsp of fresh herbs chopped
  • Salt & Black Pepper
  • Knob of Butter

Filling

  • A little butter
  • 25g Bacon, diced
  • 25g Oyster or button mushrooms
  • 25g Farmhouse Cheese

Alternative Filling

Chopped tomatoes, basil, scallions

Method

Prepare the Filling

A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.

Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.

Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.

NICOISE SALAD

saladIngredients

  • 500g small potatoes, boiled and chopped
  • 225g green beans, lightly boiled
  • 200g can tuna, flaked
  • 12 cherry tomatoes, cut in half
  • 4 Quality Assured Eggs, boiled for 10 mins, peeled and cooled
  • A handful of black olives
  • 4 anchovy fillets cut in half lengthways
  • 1 cos lettuce or mixed leaves

Dressing

  • 3 tblsp olive oil or rapeseed oil
  • 1 tblsp wine vinegar
  • 1 tblsp Dijon mustard
  • Salt & Pepper
  • 2 tblsp mayonnaise
  • 1 tblsp basil finely chopped

Method

Mix the oil, vinegar, mustard and seasoning together.
To assemble the salad, place the potatoes, green beans, tuna, tomatoes and leaves in a large bowl, mix with half the dressing, divide between four plates. Cut the eggs in four and add to each plate. Divide the black olives between each plate. Mix the remaining dressing with the mayonnaise and the basil. Drizzle the dressing over each plate and top with the anchovy strips.

Very good with crusty bread.

The Nicoice Salad could also be served from one large salad bowl.

Nutritional Information

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Eggs are great value, easy to cook and a very versatile ingredient for both savoury and sweet dishes. They provide meals in minutes either on their own (boiled, poached, scrambled) or added to other ingredients (quiche, pancakes, omelette).

Remember, dietary guidelines do not apply to a single meal, recipe or food, but to your diet over a period of days or even a week.

Information Source – Bord Bia

Nutritional Facts Eggs

Egg Traceability

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The Bord Bia Egg Quality Assurance Scheme is a code of best practice covering both the production and packing of eggs. The marks on the egg show the customer the following:

  • Bord Bia Logo – only eggs under the QAS can have this logo
  • Best Before Date – date the eggs are at their prime
  • House Code – where the eggs originate

Information Source – Bord Bia

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