One of my favourite items to eat weather it be breakfast, Lunch or dinner. As well as using eggs as an ingredients in other meals such as cakes you can make some lovely meals with eggs being the main ingredient. Personally I prefer free range eggs not only as its nicer to the chickens but the eggs taste nicer and more rich. Different types of hens lay different eggs so its always worth buying free range from a farm as you can try eggs from different chickens not just the ones in Tesco. My favorite type of egg is poached on toast with black pepper, I use a poacher as im not very good with the vinegar and water version. They're very easy ...  Read the complete review

Eggs are certainly a staple food item in my home as they are good value, high in protein and essential vitamins and are extremely versatile. Supermarkets stock quite a wide range of eggs from ones in there value range to the more expensive free range/organic eggs. The type of eggs that I purchase normally depends upon what I intend to use them for. I tend to spend more money on eggs that I will be making meals from but less on eggs used in baking. I do think that some of the organic eggs are very over priced for what they are but a good quality egg tends to have a richer, tastier yolk which is my favourite bit. When purchasing eggs you should always look out ...  Read the complete review

Eggs have got to be the most versatile of all foods. They are an essential ingredient to so many recipes, such as Yorkshire pudding, cakes, bread & butter pudding, the Great British Breakfast and so very much more. When I was a small child, breakfast invariably consisted of eggs to begin with, either boiled with soldiers, a fried egg perched on top of a piece of bread which had been fried in butter to a golden crisp, or just plain scrambled eggs on their own. Afterwards, there would always be a bowl of some sort of cereal. There was a belief around back in those days that eggs with brown shells were somehow richer in nutrition than those white ...  Read the complete review

He was a Chicken, no only kidding. He was a cook in the Navy in World War Two and as such he had to cook about 300 breakfasts every morning for the crew. (Not on his own I don't think). Apparently he would be very happy to crack an egg and find it was a double yolker i.e an egg with two yolks instead of one. In this instance he could pocket one of the fresh eggs as the double yolker could be given half each to two sailors. I can't actually remember what he did with all these excess eggs (oh the temptation for a pun there). I would imagine due to wartime rationing he sold them or ate a lot of eggs with his ship pals but I enjoyed the story. It puts into perspective ...  Read the complete review

I did not know cooking at home could be this simple and so much fun with these easy to follow recipes from world class Michelin chefs...trust me guys they come with amazing gourmet recipes that one can find in world class restaurants. Truly delicious and amazing! Don't ever judge a book by its name ... and don't judge a recipe by it's' name! This ones a must try recipe......tastes just delicious and would leave you asking for more and more. you find many easy recipes with eggs on gourmadia.com.