British Egg Week is Back!


Nipping in just before Halloween, Guy Fawkes and Christmas, British Egg Week is back again, bringing our honoured oval friends into the spotlight once again. Sure, there won’t be fireworks, costumes and presents, but what there will be is a celebration of good food, creative kitchen ideas and smart eating!

Running from October 6th through to the 12th, British Egg Week is all about showing the country just how amazing eggs can be, and how they can make a positive impact on all of our lives.



British Lion Eggs are partnering up with the WRAP Love Food Hate Waste campaign which aims to reduce food wastage and make the most from what we have. Well, it’s a match made in heaven, because eggs can be added to so many ingredients you might have left over, creating entirely new and delicious meals.

We have teamed up with WRAP and put together some fantastic new leftover egg recipes for you to try out, so check your fridges and see what you can do! For further inspiration, have a crack at our handy recipe generator and you’re sure to find something delicious to try.

Spotlight on nutrition

Egg week is all about letting people know just how they can benefit from incorporating eggs more into their daily diets. One of the most nutritious foods that money can buy, eggs are a rich source of vitamins, minerals, proteins and essential fats, all coming from one small but powerful package. With a medium egg containing less than 70 calories, they are an ideal addition to any healthy diet.

For more information on all aspects of egg nutrition, visit our sister-site Egg Info and find out just what makes them such a key aspect of a healthy diet.


World egg day

It all comes to a head on World Egg Day, taking place on 10th October where the entire globe celebrates one of nature’s most nutritious superfoods. Every country has a different way of preparing eggs – in India, they go in delicious aromatic curries and in Spain, they are baked into a delicious Spanish omelette. Whatever you choose to make, using British Lion Eggs guarantees the highest quality of food safety.

So there’s a quick look into British Egg Week. Get involved, create some fantastic egg dishes and take a moment to truly appreciate how special these shelled wonders truly are.

Egg and Coconut Curry


Eggs are a popular ingredient in curries and are often used as a source of protein across India and vegetarian communities. This egg curry with coconut milk is super-simple to create but makes for a great alternative to everyday curries that you’ve had before.

There’s a whole lot of flavour here, with onions, garlic, curry paste, pepper and other ingredients that come together to make smooth and dynamic dish. Serve with rice and naan for the full effect!

Like the sound of that? Here’s what you need (serves 4)

  • 2 cloves garlic, peeled and crushed
  • 1 onion, peeled and very finely crushed
  • 15-30ml / 1-2 tbsp curry paste
  • 15ml / 1 tbsp tomato purée
  • Salt and freshly ground black pepper
  • 1 x 400ml can coconut milk
  • 8 large British Lion eggs, hard boiled and shelled
  • 60ml / 4 tbsp vegetable oil

Egg curry


  1. Fry the garlic and onion in oil in a saucepan for 3 minutes until soft but not browned.
  2. Stir in the curry paste and tomato purée and cook for a further 2-3 minutes.
  3. Add a little salt and pepper and coconut milk and simmer for 5 minutes until the sauce thickens.
  4. Add the hard-boiled eggs and let them heat in the sauce for 5 minutes.


And there you go! Serve and enjoy. If you like this, we have some other great curry recipes for you to try, including:

Gizzi Erskine’s Keralan Egg Curry

Dean Edward’s Fiery Egg and Spinach Curry

Vivek Singh’s Omelette Curry


Chakchouka Recipe

ChackChouka (or Shaksshouka) is a popular breakfast dish in North African countries such as Tunisia and Algeria. Traditionally served in a cast iron pan with bread it has been a staple recipe for family throughout the region. Some food historians have said that it was first created in the Ottoman empire before starting its journey through the Middle East. It is similar to the Mexican breakfast dish, Huevos Rancheros, but keeps the egg yolks whole instead of being scrambled.

This dish is bursting with flavour thanks to the peppers, garlics and paprika and is perfect to serve up as a family breakfast. We recommend you give this brilliant dish a go and impress everyone lucky enough to get a bite!

 Ingredients – Serves  4

  • 45ml/3 tbsp olive oil
  • 2 green peppers, de-seeded and sliced
  • 1 clove garlic, crushed
  • 5ml/1 tsp paprika
  • good pinch cayenne
  • 2.5ml / 1/2 tsp ground
  • cumin 4 large tomatoes, skinned and diced
  • 4 Large British Lion eggs

What to do next

  1. Heat the oil in a large frying pan, add the peppers and cook until soft.
  2. Stir in the garlic and spices and cook for 30 seconds.
  3. Add the tomatoes then make 4 indentations and drop an egg in each.
  4. Cook over a low heat until eggs are set.
  5. Serve immediately.

Good, right? Well, if you liked that we have some more world recipes coming up. In the meantime, why not have at being more adventurous and have a go at one of our stir-fry and curry recipes

All About Scotch Eggs

The humble Scotchegg; a quintessentially British snack that is currently enjoying a culinary renaissance, with pubs, butchers and even top Michelin star restaurants all creating their own renditions of the country’s most treasured snack.

Saltcod, crayfish, and pork, chili and chocolate are just a few of the hundreds of Scotch-egg recipes that are now in abundance across the British Isles. Whilst experimentation has led to a flurry of choice, at its best a Scotch egg is all about raw simplicity: a hard-boiled egg wrapped in a hearty sausage mixture, covered in glorious golden breadcrumbs.

So whose idea was it?

Many have tried to lay claim to the Scotch egg – some accounts trace it back to North Africa, whilst others say that it originated from Indian Cuisine. Closer to home, some opinions point at Yorkshire where the locals coated eggs in fish paste and called them ‘Scotties’.  To add further speculation the London department store Fortnum & Mason claims to have been the original creator behind the Scotch egg back in the year 1978.  One thing’s for sure – despite its name, the dish didn’t come from Scotland!

scotched eggs

Today, Scotch eggs are as popular as ever and are a staple at any picnic worth its salt. Pubs and supermarkets all sell their own creations and experiment with different fillings and coatings. What they differ in ingredients they share in taste and there’s really not much better than tucking into a hearty, satisfying Scotch egg.

Get cooking in the kitchen

So, fancy a crack at making your own? It’s easier than you think and you can add your own personal touches if you’re feeling fancy! Scotch eggs are great for many occasions: Whether you’re looking for a rustic dinner party start, a picnic-crowd pleaser or just looking to try something in the kitchen, then try out one of our Scotch egg recipes and keep the legacy alive! 

Italian Baked Eggs

Although Italy is best known for their amazing pizza and pasta, they can still hold their own when it comes to eggs – This baked eggs recipes brings together a whole bunch of dynamic and flavoursome ingredients that is simple to make but guaranteed to impress. Combining nutmeg, pine nuts, crème fraiche with other fresh ingredients this is one baked egg recipe you’ll come back to again and again.

Italian baked eggs

Ready to have a go? Great! Here’s what you need to do…

What you need (serves 4)

  • 30ml / 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 350g / 12oz spinach leaves, washed
  • 1 (15g) pack basil leaves, chopped
  • 2.5ml / 1/2 tsp nutmeg
  • 4 large Lion Quality eggs
  • 60ml / 4 tbsp half fat crème fraiche
  • 25g / 1oz grated Parmesan cheese
  • 25g / 1oz pine nuts
  • salt and pepper


Two steps to baked egg heaven!

  1. Preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Heat the oil in a large pan, add the onion and cook over a medium heat for 5 mins or until golden.
  2. Add the garlic, then stir in the spinach.
  3. Cover the pan and cook for 3 mins, shaking the pan occasionally until the leaves are wilted. Transfer to a sieve, then squeeze out the excess liquid.
  4. Return to the pan, add the basil, nutmeg and season to taste with salt and pepper.
  5. Divide the spinach between four small ovenproof dishes, and make a well in the centre of the mixture.
  6. Carefully crack an egg into each dish. Spoon over crème fraiche, scatter over the cheese, and pine nuts then bake for 10-15mins or until the eggs are set.

All done! If this has whetted your appetite for baked egg recipes, you’re in luck – we have a whole bunch!  Have a go at this Spanish baked eggs recipe or these baked-rice stuffed peppers or just visit our baked eggs section and see what else is out there.

Huevos Rancheros Recipe


Mexico is a colourful place with many world-famous food specialities. One of the most popular breakfast dishes is called Heuvos Rancheros, and is typically served as a large-mid-morning snack for large families.

It’s a really interesting dish that combines a lot of ingredients for a really hearty and nutritious meal that is packed with protein thanks to the eggs, cheese and avocados, meaning it’ll keep you full and happy all the way through to lunchtime.

Sounds good right? Well, here’s how you can make your own:


What you need (serves 6)

  • 6 small round pitta breads
  • 6 large Lion Quality eggs
  • oil for frying
  • 100g / 4oz grated cheese
  • 2 ripe avocados, peeled, stoned and cut into slices,
  • dipped in a little lemon juice


To make the sauce:

  • 397g can tomatoes, drained and chopped
  • 1 onion, peeled and finely chopped
  • 30ml / 2 tbsp vegetable oil
  • 10ml / 2 tsp chilli sauce (season to taste)
  • salt and pepper


Got em! Now what?

  1. To make the sauce, fry the onion in the oil until soft, then add the tomatoes,
  2. Chilli and salt to taste. Simmer until fairly thick.
  3. Warm the pitta bread under the grill.
  4. Fry the eggs gently.
  5. Place one egg on each pitta bread, spoon round some sauce and garnish with
  6. Slices of avocado and grated cheese.
  7. Serve hot with tortilla chips.


And there you have it; Heuvos Rancheros.  Muy Beuno! Stay tuned for some more world recipes coming soon! If you liked this, then you should try your hand at this Spanish Omelette with Sausages, or Dean Edward’s brilliant Chili Cheese and Jalapeno Omelette.

Eggs and personalities! Which are you?


What do your eggs say about you? The British Egg Council quizzed more than 1000 adults across the UK on their personalities and how they like their eggs with some interesting results!

So how do you like your eggs, and what does it say about you? Let’s take a look: 



According to the research, more women than men eat boiled eggs and are either working or upper class. They can come from anywhere in the UK, but drastically fewer come from South East England. If you’re a fan of boiled eggs, you may be less careful than other people, meaning you are a little more impulsive than most and often miss small details in things and can be disorganised! Better make sure you don’t over-boil your eggs!



If you’re a fan of frying your egg, you are more likely to be a younger male and hailing from Scotland. Fried egg-eaters are likely to have older siblings and are more frequently found among the skilled working classes. They are also more creative, curious and open to new experiences with great imaginations. Interestingly, Fried-egg-eaters are also more likely to be able to recall their dreams!



Those who like poached eggs are more likely to have two children and one older sibling. They aren’t as localised as other egg-eaters and can be found all over the UK, although they are more likely to be women.  People of the poached-persuasion are typically more extraverted, outgoing and sociable, with decorative, colourful clothing and a preference for upbeat and lively music.



Omelettes are a middle class favourite and are especially liked in Sheffield, Newcastle and Liverpool. Omelette fans tend to be well disciplined, organised and reliable – just as well since folding an omelette takes some care! Their homes are more likely to be tidy and they are less likely to get divorced.



You might think that scramblers would be more chaotic and disorganised, but are in fact more likely to be more guarded and less open with their feelings. Scrambling eggs is especially popular amongst those between 20-39 years old and scramblers are more likely to enjoy success in work and own their own home.


Can vegetarians eat eggs?

An age-old question (although not as old as the whole chicken and egg conundrum) is whether or not vegetarians can eat eggs. Well, as it happens there are a number of different types of vegetarian, depending on individual beliefs and preferences.

If you’re vegetarian or are planning to change your diet towards one without meat, chances are that you have thought about how they might fit into your meal plans. So can vegetarians eat eggs? Well, the short answer is yes!

Unless they are vegan (meaning they don’t eat dairy products, eggs, or any other products which are derived from animals), some vegetarians do eat eggs and belong to a group known as lacto-ovo-vegetarians which according to the Vegetarian Society is the most common type of meatless diet.



Filling the gaps

Vegetarians have a whole lot to benefit from eating eggs. As they do not eat meat, there is a gap that they have to fill to ensure they get enough protein in their diet which is essential to for the growth and repair of cells in the body. Eggs are one of the best ways for vegetarians to get their protein when compared to vegetarian alternatives such as soya and tofu.

On average, a medium-sized egg contains just over 6 grams of high quality protein – perfect for adding to salads and other vegetarian-friendly meals. Eggs are also great for those going to the gym, as they are packed with protein and low in calories!

As well as protein, eggs contain a whole bunch of other great nutrition which can support a healthy diet and lifestyle. With a number of essential vitamins, minerals and essential fats, vegetarians can get a good deal of nutrition by including eggs.  In particular, eggs are a good source of Vitamins B2 and B12 and Vitamin D, which can be difficult for vegetarians to obtain from non-meat sources.


It’s time to get cooking

Of course, if you’re planning to introduce eggs into your vegetarian diet, you’ll need some delicious recipes to follow. Well, we have you covered there – at eggrecipes we want everyone to enjoy everything that eggs can bring, so go ahead and try out some of our delicious vegetarian egg recipes.



Recipe Highlight – Super Healthy Dishes!

It’s no secret that we love eggs; it’s not just because they are super tasty, but they are also one of the most nutritious foods out there. Crammed full of high quality proteins, vitamins and minerals yet with fewer than 70 calories in a medium egg, you’ll be hard-pressed to find a food that delivers so much in such a small package.

Of course, it’s all about how you prepare them – healthy meals are made from healthy ingredients, so we thought we would highlight some of our favourite healthy egg recipes and show you just how nutritious they can be!

Scrambled Eggs on Muffins

Let’s start with a simple classic – scrambled eggs on wholegrain muffins! This gives you the added benefit of wholegrain goodness and is really easy to make as well! Add a salad on the side and a few chopped chives, and you’ll have a delicious, healthy snack in no time. See the recipe here

Scrambled eggs on toasted wholemeal muffins

Sweet Potato Spanish Tortilla

Looking for a lunch or main meal? Have a go at this sweet potato Spanish tortilla. Packed with high quality complex carbohydrates from the sweet potato and protein from the eggs, this dish is perfect for recovery after exercise, or simply as a healthy main meal. See the recipe here

 Sweet potato Spanish tortilla

Fruit Scotch Pancakes

Who said desserts can’t be good for you? If you have a sweet tooth but are trying to stay healthy, we have the perfect recipe for you. Combining the vitamins and fibre from fruit with the protein from eggs, these fruit scotch pancakes are absolutely delicious and really easy to make! See the recipe here

Fruit Scotch pancakes

Well there you have it – these are just three ideas to get you started. Check out our extra healthy recipes!

Who invented the omelette?


Ok, so it’s not a question that may keep you up at night but it’s always fun to explore the origins of our favourite foods. Where did they come from, and who’s bright idea was it? Well, we love omelettes here at Egg Recipes so we thought we would see if we can find out who invented the omelette, and why. Was it an accident or was it inspiration?

So let’s start with the name itself – maybe there’s a clue there. Omelette is a French word, and was first officially used in a French cooking publication, Cuisine Bourgeoisie in the late 17th century although the word ‘alumete’ was used as early as the 14th century. Of course, this is just a name, so odds are that the dish had already been around for a while before finding itself in French cookbooks.



Was it a global discovery?

It seems that omelettes have surfaced at some point in every culture in the world. The Romans were known to use eggs and dairy to create dishes, the Persians had their own omelette variation, and so did the ancient Japanese. It seems that different people at different points all discovered that pouring eggs into a heated pan, along with other ingredients was a great way to eat!


Napoleon’s legend

Perhaps the omelette’s most famous historic moment (or at least myth) was that Napoleon Bonaparte and his army were travelling through a small town, where a local innkeeper served him an omelette. Napoleon was so impressed that he ordered that all the eggs in the town to be gathered to create one huge omelette for his army the next day. Whether or not this actually happened, it did mark the beginning of an annual festival in the town of Bessieres, France where every year a giant omelette is made for all the townspeople to enjoy.


Unclaimed credit!

Tracing back the origins of food is never an easy task, especially with something as universal as omelettes. Evidence of its variations can be found in all kinds of ancient cooking books, and every country has their own variations. It seems that no one actually knows where the omelette was first invented, or by whom. It could have been a master chef, soldier or housewife; whoever it was certainly had no idea how popular it would turn out to be!


So, there’s a bit of background for you. Feeling hungry for an omelette? Well, lucky for you we have a whole bunch of amazing omelette recipes for you to try. Get out there and make history!