Soft boiled Easter eggs

The link between eggs and Easter is well known, including the Christian tradition of fasting through Lent, which resulted in a lots of eggs ready to be eaten on Easter Sunday.

Chocolate eggs may get the limelight these days, but the natural hen's egg is rich in vitamin D, is a good source of DHA – one of the omega-3 fatty acids, and is also rich in selenium. On top of this it contains more than 100% of the RI (Reference Intake) for vitamin B₁₂ and also contain vitamin A, vitamin B₂ (riboflavin), folate, biotin, pantothenic acid, iodine and phosphorus. In fact, eggs are like nature's multivitamin.

This Easter there is more good news in the pipeline for eggs. A recent report on UK egg safety by the Advisory Committee on the Microbiological Safety of Food (ACMSF) for the Food Standards Agency (FSA) has concluded that British Lion eggs can safely be eaten runny, even by pregnant women, babies and elderly people. The body has recommended that the FSA should consider amending its long-standing advice – that vulnerable groups should avoid raw or lightly cooked eggs - for eggs produced under the British Lion scheme or a demonstrably-equivalent comprehensive scheme.