Tarragon Dippy Eggs
Tescos have announced that they will stop sourcing eggs from caged hens by 2025, not exactly round the corner but at least it’s a step in the right direction. Hopefully, the other supermarkets will follow suit. Good for Lucy Gavaghan, the 14-year-old girl who has started a petition calling for an end to ‘cruel, unnatural and inhumane’ farming methods. We can all take a leaf out of her book by helping the campaign by only buying free range eggs rather than battery or caged. There are some compelling reasons to choose pastured free range eggs vs caged eggs, and not just for the welfare issues. The level of nutrition in free-range eggs are being shown to be significantly better as well. We use Cotswold legbar eggs from Clarence court – these are amazing eggs, they have light blue shells and a deep orange yolk that is rich and creamy, and you seriously notice the difference in taste – even in baking. At home we both have Legbars as well as bantams and silkies – a very funny bread who have fluffy feet, only lay small eggs but are very entertaining. This recipe is all about the yolk – so highly recommend free range organic, and if you can get your hands on Cotswold legbars even better (they come in a blue box from Waitrose, wholefoods and Morrison’s). This is more of a weekend brunch egg dish, it feels quite indulgent but also light due to the whisking of the egg whites – almost like a soufflé, so not as heavy as your usual baked egg that’s full of cream. We would serve it with sourdough soliders – its nice to use a chewy bread, with lots of salted butter.