Half price Take a Box of Eggs cookbook


Don’t miss our amazing HALF PRICE cookbook and WIN a Kitchen Craft Egg Poacher

Eggs are a staple in our house – not only do they provide the magic ingredient in cakes and bakes but they’re also a fridge staple that can be thrown in with almost anything to add valuable protein, vitamins and minerals.

Just one egg provides us with 6.2g protein as well as 56 per cent of our recommended daily allowance of vitamin B12, 32 per cent of vitamin D and 18 per cent of riboflavin. These vitamins are essential for the formation of red blood cells, regulation of metabolism, maintenance of bones and teeth and for the absorption of vitamin C. Eggs also contain vitamin A, folate, biotin, phosphorus, iodine and selenium.

For a parent of three infuriatingly
fussy eaters, eggs are a great
way of getting vital vitamins
and minerals into them.

My three favourite ways with eggs:

  • Baking something scrumptious with my little girls.
  • Hard boiled and thrown in with salad ingredients for a speedy work lunch.
  • For a special treat, in these amazing soufflés:


Goat’s Cheese Soufflés with a Walnut Salad

Goat's Cheese Soufflé

Serves 4
Time required 45 mins
Per portion: 520 Kcal, 42.9g fat (19.6g saturated)
Suitable for vegetarians

Butter 75g (3oz)
Parmesan-style vegetarian cheese 50g (2oz), finely grated
Plain flour 50g (2oz)
Full fat milk 300ml (½ pint)
Rindless goat’s cheese 100g (3½oz), broken into pieces
Eggs 4, separated
Salt and freshly ground black pepper
Ground nutmeg a couple of generous pinches
Mixed salad leaves 50g (2oz), such as watercress, baby spinach and rocket
Walnut pieces 25g (1oz)
Olive oil 2 tbsp
Lime 1, juice only

1 Melt 25g (1oz) of the butter and use it to grease four 200ml (7fl oz) soufflé dishes. Then sprinkle with some of the Parmesan-style cheese. This gives the soufflés something to stick to as they rise. Set the dishes on a baking sheet.

2 Melt the remaining butter in a large saucepan, add the flour and mix well. Remove the pan from the heat and gradually add the milk, whisking well after each addition. Then return the pan to the heat and bring the sauce to the boil, whisking all the time. Continue cooking for about 1 minute, still whisking, until you have a smooth thick sauce. Remove the pan from the heat and leave to cool for 10 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.

3 Beat in the goat’s cheese and remaining Parmesan-style cheese. Then beat in the egg yolks. Season with salt, pepper and nutmeg.

4 Whisk the egg whites with an electric hand whisk until they form stiff peaks. Fold one-third into the cheese sauce with a metal spoon, then gently fold in the rest. Spoon the mix into the prepared dishes and bake for 15–20 minutes or until golden and well risen.

5 Drizzle the salad and walnuts with oil and lime juice and serve as soon as the soufflés come out of the oven.


And now for the eggciting bits (sorry)…..


Win a super Egg Poaching Set


British Lion Eggs have kindly offered us an electric egg poacher for this month’s give-away so you can enjoy perfect poached eggs every time!


Win an Egg Poaching Set




Take a Box of Eggs,Half price offer!

Half price cookbook offer!


AND for a limited time only our fabulous cookbook Take a Box of Eggs is half price!!

Purchase this book at an astonishing £3.75.


Take a Box of Eggs half price






For years many people were wary about consuming eggs due to the high amount of cholesterol found in the yolk, however research has shown that cholesterol in eggs doesn’t actually cause the body as much harm as once thought, with eggs also carrying a variety of vital vitamins and minerals.

For more information on eggs and nutrition click here.




#competition #eggs

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