A soufflé omelette is a great way to get started with soufflés before attempting the ‘real’ thing – and it makes a delicious dessert.
To make a soufflé omelette you need to separate the yolks and the whites. Here are my best tips for avoiding any accidents when separating:
- Crack your egg firmly but not too hard at the widest part to break it, then, over a container, use both hands to separate the eggshell. It should break easily.
- Allow the white of the egg to fall into the container while tipping the yolk gently between the halves of the shell, or between your hands, until there is no more egg white left.
- Tip the egg yolk into a separate container. Be really gentle when doing this so that you do not break the yolk.
Six minute Marmalade and Cointreau soufflé omelette
Serves: 2
Cooking time: 6 minutes
Ingredients
3 large British Lion eggs, separated
1 tablespoon caster sugar
2 tablespoons of really good marmalade
2 tablespoon Cointreau
1 orange, zested
25g unsalted butter
1 tablespoon icing sugar, sifted
4 tablespoons crème fraiche
1 tablespoon icing sugar
1 teaspoon Cointreau
Method
- Preheat the grill to medium. Whisk the egg whites (Gizzi uses free range) with the caster sugar, until light and fluffy then fold in the egg yolks, marmalade, Cointreau and orange zest.
- Heat the butter in a heavy-based frying pan. Add the whisked egg mixture and fry until golden brown on the underside. Transfer the omelette in its pan to the grill and cook briefly until the top is golden. Fold the omelette in half and dust with icing sugar.
- To make the cream whisk together the crème fraiche, icing sugar and Cointreau and serve a dollop with the omelette.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness
Ham, egg and chips is a classic, but it’s not got a reputation for being healthy. Enter my version, cooked in the oven using home-made chips and delicious ham. Remember to bake eggs at a low temperature, otherwise they will soufflé.
At less than 500 calories, it’s a brilliant way to enjoy comfort food without the guilty conscience. And it cooks in just 12 minutes.
Twelve minute healthy egg, ham and chips
Serves: 2
Cooking time: 12 minutes
Ingredients
2 medium baking potatoes, cut into 1-inch cubes, parboiled
2 tablespoons olive oil
1 teaspoon smoked paprika
2 slices of good quality carved ham from a deli or deli counter (from the bone)
2 vine tomatoes, halved
2 large British Lion eggs
Method
- Preheat oven to 220°C. Tip the potatoes into a roasting tin. Drizzle over the oil and sprinkle over the paprika. Season and mix well to coat the potatoes. Roast for 12 minutes, turning halfway through, until tender.
- Halfway through nestle the ham and the tomatoes, cut-side up, amongst the potatoes. Make two spaces in the tin and crack an egg (Gizzi uses free range) into each one. Return to the oven for 6-8 minutes until the eggs are just set.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
October means British Egg Week (10-16 October) and this month I’m celebrating by bringing Indian flavours to the table.
The boiled eggs in this recipe need to be cooked for six minutes, to give them that firm white and slightly soft yolk. Serve them in halves on top of the curry or cut them into smaller pieces and mix into the dish.
Nine minute Keralan egg curry
Serves: 2
Cooking time: 9 minutes
Ingredients
4 large British Lion eggs, hard-boiled
2-3 tablespoons vegetable oil
1 onion, finely chopped
3-4 cloves garlic, finely chopped
3cm piece ginger, grated
1-2 green chillies, finely chopped
½ tablespoon tomato purée
¼ teaspoon sea salt
3/4 teaspoon turmeric powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3/4 teaspoon garam masala
1 tomato, finely chopped
200ml coconut milk
100g petite pois
2 tablespoons coriander leaves, chopped
Chapattis or rice to serve
Method
- Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.
- Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
For a continental twist on lunch try a croque madame and transport yourself to Paris in the springtime!
Here’s my cheat’s version using crème fraiche rather than béchamel – ready in eight minutes.
Eight minute Cheat’s Croque Madame
Serves: 1
Cooking time: 8 minutes
Ingredients
2 slices of soft white Pain de Champagne bread
1 teaspoon butter
½ teaspoon Dijon mustard
2 tablespoons crème fraiche (or ready-made béchamel or cheese sauce)
50g grated Gruyère cheese
1 slice of good quality carved ham from a deli or deli counter (from the bone)
2 tablespoons vegetable oil
1 large British Lion egg
Method
- Preheat the oven to 180°C. Spread the butter on both sides of the bread then spread one side with Dijon mustard. Spread on 1 tablespoon of crème fraiche, béchamel or cheese sauce. Sprinkle on half the grated cheese and lay on the slice of ham, then sandwich together. Spread the top layer of the sandwich with the rest of the crème fraiche, béchamel or cheese sauce, then sprinkle with the rest of the cheese. Place the sandwich on a baking sheet and bake for 6-7 minutes until the cheese has melted and gone gooey on top.
- While the sandwich is baking heat the oil in a frying pan and fry the egg (Gizzi uses free range) for 1-2 minutes basting the yolk with the hot oil as it cooks. Drain on kitchen paper and serve immediately on top of the sandwich.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
If you’re anything like me, summer holidays are as much about food as they are about sightseeing and sunbathing. I love trying new ingredients and taste combinations I haven’t come across before.
Turkish cuisine is a favourite and the recipe I want to share today is just lovely – poached eggs in yoghurt with melted paprika butter and sourdough bread to dip. It makes a perfect brunch or works as a starter. And you can’t go wrong with a cooking time of five minutes.
A couple of months ago I shared my guide to perfectly poached eggs. Find it here if you need a refresher.
Five minute Turkish eggs
Serves: 2
Cooking time: 5 minutes
Ingredients
200g Greek yogurt
1 small garlic clove, crushed
4 large British Lion eggs
25g butter
½ tsp hot paprika
a squeeze of lemon juice
sourdough bread, sliced, griddled and buttered to serve
Metho
- Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.
- While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
At the height of summer the last thing you want to do is lots of complicated cooking. I’m big on picnics and love to bring a good salad to the park.
My seven minute bacon and egg salad is equally tasty hot or cold, and if you don’t want to go down the picnic route it works brilliantly as a light lunch on a hot day.
Seven minute old school frisée, bacon and egg salad
Serves: 2
Cooking time: 7 minutes
Ingredients3 large British Lion eggs
200g fine green beans, trimmed
6 rashers smoked streaky bacon
100g frisée leaves
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
2 teaspoon capers in vinegar, drained
2 anchovy fillets, finely chopped (optional)
Method
- Bring a large pan of salted water to the boil. Pop in the eggs (Gizzi uses free range) and cook for six minutes. When there is four minutes to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
- While everything boils, heat the grill to high. Grill the bacon for about five to six minutes, turning halfway, until crisp and golden. Snip into bite-size pieces. Shake up all the dressing ingredients together with some seasoning in an old jam jar.
- Peel the eggs and cut in half. They should still be gooey in the centre. Toss the beans, bacon and frisée with most of the dressing. Scatter the eggs on top, drizzle the rest of the dressing over the eggs then tuck in.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
I don’t know anyone who isn’t tempted to order Eggs Benedict if out for breakfast or in a posh hotel but making your own really isn’t very difficult.
Poaching eggs takes a little practice, but once you get the hang of it you can’t go wrong. Here are my best tips:
- Use the freshest eggs you can find.
- After bringing the water to a rolling boil turn the heat down to medium.
- Swirl the water but let it die down a little before you add the egg, otherwise there. will be too much movement and the yolk will detach itself from the white.
- For ease, poach eggs one at a time.
- Drain the poached eggs on kitchen paper before serving.
Australians love a good Eggs Benedict too, and I’ve borrowed a trick from their book by using avocado in this quick version of the classic recipe:
Eleven minute Australian eggs Benedict
Serves: 1 (hollandaise serves 4)
Cooking time: 11 minutes
To make the hollandaise:
2 large British Lion egg yolks
½ teaspoon tarragon or white wine vinegar
a pinch of sea salt
a splash of ice cold water
125g unsalted butter, ice cold and cut into cubes
a squeeze of lemon juice
cayenne pepper
For the rest of the dish:
2 large British Lion eggs
1 English muffin, halved
2 slices of good quality carved smoked ham from a deli or deli counter (from the bone)
1 large vine tomato cut into 4 width ways
½ avocado, peeled, stoned and sliced
Method
- Put two egg yolks, ½ teaspoon of tarragon or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick (about 3-5 minutes).
- Remove from the heat and slowly whisk in the cubes of butter, bit by bit until it’s all incorporated and you have a creamy hollandaise (if it gets too thick, add a splash of water). Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each one out with a slotted spoon and drain on kitchen paper.
- To make eggs Benedict, toast 2 muffin halves, top each with a slice of ham, a slice of tomato, a few slices of avocado a poached egg and spoon over a generous helping of hollandaise.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
For perfect boiled eggs it’s all in the timing. My best tip for gloriously gooey yolks is to drop your eggs into boiling water and set the timer on four minutes, 15 seconds. It sounds silly but it gives perfect results every time!
Just remember to take your eggs out of the fridge to bring them to room temperature before you get started – that will prevent them cracking.
This month I’m sharing a classic boiled egg recipe with a twist. Asparagus – which are in season right now – or other dipper-friendly vegetables such as purple sprouting broccoli and green beans are a delicious substitute to your regular soldiers. Try it tomorrow.
Four minute boiled egg and asparagus spears
Serves: 2
Cooking time: 4 minutes
Ingredients
16-20 asparagus spears
4 large British Lion eggs
white truffle infused olive oil to drizzle (optional)
sea salt and freshly ground black pepper to serve
a shaving of Parmesan cheese
Method
- Cook the asparagus in a large pan of boiling salted water for 3 minutes or until tender. At the same time, cook the eggs (Gizzi uses free range) in boiling salted water for 4 minutes and 15 seconds.
- Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates, drizzle with truffle oil, seasoning and Parmesan cheese.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
Are you having people to stay over Easter? Catering for a crowd can be stressful. My trick for keeping friends and family happy is a quick, easy and satisfying brunch.
One of my favourite brunch recipes must be huevos rancheros, the classic Mexican dish of corn tortillas with a spicy tomato sauce, fried eggs and avocado.
Here’s my delicious ten minute egg brunch:
Huevos rancheros
Serves: 2
Cooking time: 10 minutes
Ingredients
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 red chilli, finely chopped
400g can chopped tomatoes
1 tablespoon tomato purée
a splash red wine vinegar
a good handful of fresh coriander, chopped
sea salt and freshly ground black pepper
200g can refried beans
4 small corn tortillas
2-3 tablespoons light olive or vegetable oil
4 large British Lion eggs
1 avocado, finely chopped
Chilli sauce to serve
Method
- Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden. Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
- Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate. When toasted put the oil in the pan and fry the eggs for 1-2 minutes, basting the yolks with the hot oil as you go.
- Spread a spoonful of the refried beans on the two tortillas, then dollop on two spoons of tomato sauce on top. Top each plate with two fried eggs (Gizzi uses free range), some avocado and the rest of the coriander. Finish with a drizzle of chilli sauce.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
Mother’s Day is not for another month but if you’re looking to treat Mum to a lovely breakfast you might want to get practising.
I’ve got a really speedy scramble recipe with a bit of spice that is bound to surprise on the big day – and it’s ready in just two minutes.
It’s not unusual to get all panicky when coming to the end of scrambling eggs – you don’t want them overcooked, but you’re still questioning whether or not they are too runny. I hate to sound like I’m lecturing, but practice makes perfect!
The thing about eggs is that you should be brave when cooking with them. The more you work with them the more confident you will get, so throw yourself in there, it’s not that hard. It’s only an egg, after all.
Two minute Indian scrambled eggs
Serves: 2
Cooking time: 2 minutes
Ingredients
2 tablespoons butter, ghee or vegetable oil
1 teaspoon cumin seeds
1 green or red chilli, finely sliced
2 spring onions, finely sliced
½ red pepper, finely chopped
4 large British Lion eggs
1 tablespoon of milk
2 chapattis
Method
- Heat the butter or oil in a pan then add in the cumin seeds. Cook for 20 seconds then add in the chilli, spring onions and peppers and cook for 30 seconds.
- Meanwhile, lightly whisk the eggs (Gizzi uses free range), milk and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay. Serve with toasted chapattis.
I always look for the Lion on eggs to guarantee the highest standards of food safety. All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
A soufflé omelette is a great way to get started with soufflés before attempting the ‘real’ thing – and it makes a delicious dessert.
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