Lion Quality Eggs
– The Recipe For Success

Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad

Pickled Eggs

For 10 eggs

750ml (1 1⁄2 pints) vinegar
25g (1oz) pickling spice
1 blade of mace

Hard-boil medium Lion Quality eggs and shell. Simmer vinegar and spices together for 30 minutes. Allow to cool. Pack eggs into screw top jars. Strain cooked vinegar onto eggs to cover completely. Cover jar tightly and store for 4 weeks or longer before use. Pickled eggs can be served with bread and cheese as a snack or to add variety to an hors d’oeuvre selection.

Tip: the Gallon jars in which sauces are sold are useful containers in which to pickle eggs.

Egg Mayonnaise

Egg Mayonnaise is a colourful and economical dish, requiring little preparation time. Serve 2 hard- boiled egg halves per portion as a main course. Coat the upturned eggs with mayonnaise and serve with a salad garnish.

The ingredients given below will coat about 20 egg halves.

Spiced Tomato Mayonnaise

250ml (1/2) pint thick mayonnaise
1tablesp. Worcestershire sauce
1 tablesp. tomato ketchup or puree
1 teasp. Lemon juice
Salt

Combine all ingredients thoroughly.

Curried Mayonnaise

250ml (1/2 pint) thick mayonnaise
1 tablesp. mango chutney, finely chopped or sieved
Salt and pepper

Combine all ingredients thoroughly. Add extra curry paste if needed. 

Mixed herb mayonnaise

250ml (1/2pint) thick mayonnaise
3 tablesp. chopped chives
2 teasp. Lemon juice
1 small garlic clove, finely chopped (optional) 
Salt and pepper

Combine all ingredients thoroughly.

Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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