There is more to eggs than poaching (although if you want to make the perfect poached egg, check out our top tips here). While, in its simplicity, a plain egg is delicious, we think it’s time to celebrate the versatility of the humble egg. Here we’ve listed 7 different (but delicious!) ways to use eggs. Eggcited to see what we’ve chosen?
Scorching Chorizo Scotch Eggs from Mincespiration! by Dean Edwards
Step away from the sad, soggy Scotch eggs of the supermarket. This recipe is a lunch-box game changer and is bound to induce office envy. We like to dip our Scorching Chorizo Scotch Eggs in a little fiery mustard for a real nose-tingling treat.
Get your copy of Mincespiration! here.
Watercress and Brie Flamiche from A Good Egg by Genevieve Taylor
Genevieve describes this recipe as ‘if a quiche and pizza fell in love… this would be the probable offspring’. This Flamiche uses egg to create its creamy, rich topping, something that’s so good we think we’ll have to make it for dinner tonight. Plus we’re currently struggling to think of anything we’d like to eat more than a pizza crossed with a quiche.
Order your copy of A Good Egg here.
Turkish Spinach Galette from FIVE by Rachel de Thample
Sometimes you just can’t beat a molten yolk. And this yolk is particularly delicious enveloped by spinach, Greek yoghurt, harissa and a savoury galette. This recipe makes for a simple but impressive supper and will have you raving about the possibilities of savoury pancakes. See our 5 favourite savoury pancake recipes here.
Turkish Eggs from At My Table by Nigella Lawson
This creative recipe from At My Table is one of our go-to brunch recipes, featuring perfectly poached eggs in creamy yoghurt and topped with an Aleppo pepper butter. Just add sourdough for lots of mopping.
Scotch Kofte from The Modern Kebab by Le Bab
This inspired creation from The Modern Kebab is a cross between a spiced pork kofte and a scotch egg, complete with a perfectly oozing egg in the middle.
Potato Tortilla by Rick Stein from Rick Stein’s Spain by Rick Stein
This straight-forward Spanish dish from Rick Stein’s Spain is an utter treat. Showcasing a few quality ingredients, main-crop potatoes, free-range eggs and olive oil, it is a simple delight easy enough to enjoy on a weeknight. Stock up on eggs though, you’ll need 12 for this recipe to feed 6.
Kedgeree-style Salmon and Rice from Eat Better Live Longer by Dr Sarah Brewer and Juliette Kellow
This health-boosting Kedgeree-inspired brunch dish is topped with an egg, which is a perfect match for delicately poached salmon.
Order your copy of Eat Better Live Longer here.
Now to decide which of our *cracking* recipes you want to try first.
