Staff Canteen: The Star Inn at Harome Similar videos Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs. Staff Canteen: Chef Russell Brown from Creative About Cuisine's Mushroom Arancini Chef Russell Brown from Creative About Cuisine creates Mushroom Arancini dish using British Lion egg liquid whole egg and yolk. Not all egg products are the same Food safety expert Dr. Lisa Ackerley explains why. Cooking with British Lion egg products: Scrambled egg edition There is a variety of British Lion quality egg products which ensure quality and consistency, like the scrambled egg which can be used to create this simple egg dish with toasted sourdough bread using a pre-cooked scrambled egg that just needs heating. For a more traditional method, you can use a ready-mixed liquid egg. Just pour out what you need.
Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
Staff Canteen: Chef Russell Brown from Creative About Cuisine's Mushroom Arancini Chef Russell Brown from Creative About Cuisine creates Mushroom Arancini dish using British Lion egg liquid whole egg and yolk.
Cooking with British Lion egg products: Scrambled egg edition There is a variety of British Lion quality egg products which ensure quality and consistency, like the scrambled egg which can be used to create this simple egg dish with toasted sourdough bread using a pre-cooked scrambled egg that just needs heating. For a more traditional method, you can use a ready-mixed liquid egg. Just pour out what you need.
