News stories

The British Egg Industry Council (BEIC) has called the decision of the House of Commons to ban the use of fresh eggs for dishes such as omelettes and scrambled eggs ‘ridiculous’. ‘British eggs have never been safer,’ says BEIC Chairman Andrew Joret. ‘The British Lion food safety scheme has...

A recent competition run by British Lion eggs in conjunction with blogging network Britmums saw nearly 60 bloggers share their favourite ways with eggs as a main meal option. Recipe ideas ranged from Curried scrambled eggs to the popular Spanish dish, Pisto Manchego. And the ideas are set...

British Egg Week, the annual celebration of all things eggs, will run from 30 September – 6 October 2013. This year’s campaign includes a nationwide tour of schools in conjunction with the Kids’ Cookery School charity teaching young people how to cook eggs and a newly developed range of 10...

New evidence presented today, 8 May, at a meeting of the Royal Society of Medicine’s Food & Health Forum, confirms that British eggs have moved decisively from the category of health risk to dietary recommendation, with Edwina Currie joining leading nutrition experts in a change of advice...

25 years after the salmonella in eggs crisis, Edwina Currie has praised the British egg industry for the work it has done, particularly through the British Lion mark, in effectively eliminating salmonella in eggs. You can see the full interview with the Grocer magazine here

Nutrition experts are saying it’s no coincidence that a growing number of sports stars are using eggs to fuel their success. Cricketer Chris Gayle smashed records by reaching a triple figure score after just 30 balls following an egg-filled breakfast of a plain omelette and two pancakes...

‘I’ve had a bad day’, ‘it was my birthday’ and ‘I couldn’t resist’ are the most common excuses for women to give up on a diet, a study revealed today. Researchers found that almost two thirds of women admit to finding any old reason to quit a healthy-eating plan – even it’s not actually...

Scientists have reported evidence that a component of egg whites may have the beneficial effect of reducing blood pressure at the 245th National Meeting & Exposition of the American Chemical Society (ACS). Please click here for more information.

Scientists may have cracked it for millions of time-strapped consumers by inventing the ultimate convenience food – an egg with an edible shell. While identical to a regular hen’s egg, boiling water activates a chemical process in the shell to render it palatable for the human digestive...

A new study from the University of Missouri suggests more protein and fewer carbohydrates at breakfast increases satiety and may help curb food cravings and cut back on evening snacking. Please click here for more information.