Easter is a period of marking re-birth and the egg is the symbol from where all life comes.
There are approximately 11 billion hens eggs consumed in the UK each year. The beauty of eggs is that they are multi-purpose, have flavour and great nutritional value.
Many scientists have previously stated that eggs were diary products but now experts categorise them into the alternates food category.
There are of course many kinds of eggs that we can eat.
Duck eggs have a slightly richer yolk than hen eggs and excellent to use in dishes such as omelettes. They also have slightly more protein in their whites so the eggs are ideally suited for baking. Their thicker shells mean that they will store for a little longer than hen eggs.
Quail Eggs are a delicacy in many countries, they have a higher proportion of yolk to white compared to a hen’s egg, and a slightly stronger flavour. Served with celery salt they are a quintessential English summer canapé.
Gulls eggs are a traditional British classic, the gull egg is available in early spring and is a real breakfast treat served with caviar and toast.
Ostrich Eggs can you believe are equivalent to approximately 24 hen eggs. Can you imagine the huge omelet you could make with one egg!
You can find out where to buy local produce at Pennine Prospects local food mapping project. Happy egg hunting!