Cooking with British Lion egg products: Omelette egg editionUsing British Lion egg products saves time, and ensures quality and consistency in the kitchen. This is useful for chefs who have to deliver a busy service with limited, multi-skilled staff. The pre-made omelette, for example, creates a delicious quick meal that can be topped with anything of your choice, like feta, peppers and mushrooms.
Cooking with British Lion egg products: Scrambled egg editionThere 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.
Cooking with British Lion egg products: Poached egg editionPoached eggs are a menu favourite, but delivering consistent results during busy service can be challenging. That’s where British Lion egg products come in. They’re a great way to save time and deliver results – like this smashed avocado on toast, topped with chilli flakes.
Cooking with British Lion egg products: Liquid egg editionMany chefs may not be aware of how much British Lion egg products can help speed up their workflow in the kitchen. British Lion liquid eggs come in various forms, from whole egg, egg white, egg yolk, and mixes in handy sized containers. Perfect for kitchens and easy to store.
Cooking with British Lion egg products: Egg bites / burgers editionService is a pressured time for even the most organised chefs. British Lion egg products help ease that pressure by creating great-tasting meals, quickly and efficiently – like an egg burger served with sweet potato fries or a breakfast pot using egg bites.
Cooking with British Lion egg products: Boiled egg editionUsing egg products saves time, and helps with quality and consistency. There’s a wide variety of egg products available that meet British Lion standards, including pre-made boiled eggs, which some chefs may be unaware of. Here’s an example of how they can be used to create a delicious salad, topped with sliced boiled eggs.
Tom Kerridge creates a classic omelette Arnold BennettTwo Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist. Paying huge respect to the original recipe, created at the Savoy Hotel London, that uses a folded omelette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce.