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A guide to the British egg

Are you looking to add more egg-based dishes to your menu? Or do you want to start including eggs more in your diet? If so here is a step by step guide, covering everything from freezing the eggs to removing the outer shell both easily and successfully.

Why are some egg yolks paler than others?

The colour of the yolk is dictated by what the hen eats. The Lion Code of Practice bans the use of the colourant canthaxanthin, so natural carotenoid ingredients such as grassmeal, maize, capiscum or marigold products are often used in hens' feed, which give a deeper coloured yolk. Citranaxanthin - a nature-identical product which occurs naturally in the peel of citrus fruits – may also be used.

Why are some egg shells brown and some white?

The colour of the egg shell is dependent on the breed of the hen. In general, white hens produce white eggs and brown hens brown eggs. Up until the early 1970s, white eggs were popular in the UK, but during the late 1970s the number of white eggs began to diminish as consumers expressed a preference for brown eggs.

Since the 1980s the British industry has produced almost 100 per cent brown shelled eggs, although several other countries still produce white shelled eggs. There is no nutritional difference between white and brown shelled eggs.

Where should eggs be stored?

For optimum freshness and food safety, eggs should be kept at a constant temperature below 20C. To avoid the typical temperature fluctuations in a domestic kitchen, we recommend that eggs are stored in their box in the fridge.

What does the code printed on eggs mean?

Whether you buy cage, barn, free range or organic, a code will be printed on your egg. The first number refers to the farming method; 0 = organic, 1 = free range, 2 = barn, 3 = cage. This is followed by the country of origin and then the farm identification which is a specific code denoting the actual farm where your eggs were produced.

What are coddled eggs?

Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below boiling point) to slightly cook or coddle them. The best eggs for coddling are the freshest eggs you can find. (If eggs are more than a week old, the whites thin out.) Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.

Should I restrict the number of eggs I eat?

No, for most people there is no need to restrict eggs. Neither the Food Standards Agency nor the British Heart Foundation recommend a limit on the number of eggs you can eat.

Some people have had reservations in the past about eating eggs, due to their cholesterol content, but it is now recognised that eating too much saturated fat is more likely to raise blood cholesterol than eating foods rich in dietary cholesterol. Eggs are not high in saturated fat. See the cholesterol section for more information.

How can I tell if my egg is fresh?

All Lion Quality eggs have a best-before date printed on the shell as well as on the egg box to ensure freshness. One simple test of freshness is to place an egg in water: generally, if the egg is stale it will float and, if it sinks, it is fresh. This is because as the egg gets older, the size of the air sac increases, making it float.

How can I remove the egg shell easily when hard boiling eggs?

Egg shells come off more easily if the egg is not too fresh – for best results use eggs that are near their best-before date.

How can I avoid a dark ring around the yolk of hard-boiled eggs?

Once fully boiled, remove the eggs from the water immediately and immerse in cold water to cool them as quickly as possible before shelling.

Can I use raw eggs?

Food Standards Agency advice, which precedes the introduction of the Lion Quality Code of Practice, recommends that vulnerable groups such as the elderly, very young, sick and pregnant women should eat eggs that are thoroughly cooked. To minimise any food safety risks, use Lion eggs, keep them in the fridge and use before the best-before date. The Lion Quality mark ensures that the eggs you buy come from hens vaccinated against salmonella.

Can eggs be frozen?

Eggs in their shells should not be frozen but when broken out they may be stored in a freezer for up to six months. Freezing temperatures affect egg yolk proteins with the result that the yolk has a glutinous texture when thawed. This can be prevented by the addition of sugar or salt. Half a teaspoon of sugar or a teaspoon of salt per egg should be mixed with each whole egg prior to freezing.

When yolks are frozen separately, the same quantities should be added to every two yolks. (Make sure you label those containing salt for savoury dishes and those containing sugar for sweet dishes). Egg whites freeze satisfactorily without any stabilisers.

As a guide when using frozen eggs, it is useful to remember that: 3 tablespoons (approx 60ml) thawed whole egg is equivalent to 1 egg 1 tablespoon (approx 20ml) thawed egg yolk is equivalent to 1 egg yolk 2 tablespoons (approx 40ml) thawed white is equivalent to 1 egg white Frozen eggs are best thawed in the refrigerator. If time is short you can thaw them at room temperature. Do not re-freeze eggs once they have been thawed.

Can eggs be cooked in the microwave?

Eggs can be cooked quickly and successfully in a microwave oven; however they should NEVER be cooked in their shells in a microwave oven as pressure will build up inside the shell and the egg may burst either inside the oven or on removal from the oven. When broken out of the shell, eggs can be cooked in a microwave, but first remember to prick the yolk. See our pdf 'Easy Eggs' for microwave egg recipes.

More information can be found on the British Lion Eggs' website at www.britegg.co.uk

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