go to work on an egg site

Eggs is Easy Eggs are quick and easy to cook, as well as being extremely nutritious. Celebrate the 50^th Anniversary of the 'Little Lion' by ‘Going to Work on an Egg’. For more delicious egg recipes, please go to eggrecipes.co.uk
Basically Boiled
	Ingredients 1 large Lion Quality egg Pinch of salt Method Place egg in pan & cover with at least 2.5cm (1") of salted, cold water. Place on high heat. When boiling, reduce heat, gently stir egg and set timer for 3-7 minutes, depending on how you like your egg.

Freshly Fried
	Ingredients 1 large Lion Quality egg 3 tbsp vegetable oil Method Place 3 tablespoons of vegetable oil in small frying pan and place over medium heat. When oil is hot, crack egg into pan. Cook for 1 minute or until the white is set. Tilt the pan slightly and use a teaspoon to scoop the surplus hot oil over the top of the egg until the yolk is cooked to your liking. Lift egg from pan and place onto kitchen paper to drain excess fat. To dry fry eggs, spray some low-fat cooking spray into a hot non-stick pan and cook to your liking.

Perfectly Poached
	Ingredients 1 large Lion Quality egg Dash of vinegar Pinch of salt Method Fill a large pan with 5cm (2") of water. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water to a gentle boil. Crack the egg onto plate and then tip into water. Set a timer for 3-5 minutes, depending on how you like your egg. Carefully remove the poached egg from the boiling water and place on kitchen paper to drain. Serve immediately.

Scrambled Egg
	Ingredients 2 Large Lion Quality eggs Pinch of salt and pepper 2 tbsp milk (optional) Knob of butter Method Gently beat the eggs together with salt and pepper. Add 2 tbsps of milk to the eggs for a softer result. Add the knob of butter to a non-stick pan over a medium heat. When sizzling, add the egg mixture and stir with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.

Omelette
	Ingredients 2 Large Lion Quality eggs Pinch salt and pepper 1 tsp cold water Knob of butter Method Gently beat the eggs together with salt, pepper and a teaspoon of cold water. Warm a medium frying pan over a high heat and add the knob of butter. Pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes. As the egg begins to set, use a spatula to push the set egg towards the omelette centre. Continue this action until the entire egg mixture is set. Cook the set omelette for another minute, then loosen the edges with a spatula and fold the omelette in half. Tilt the pan and slide the omelette onto a warm plate and serve immediately on its own or with a crisp green salad.