Clarence Court Seasonal egg selection
(available March to July)
These free-range eggs are only available when the birds are in their laying seasons. Each box contains Gladys May’s Braddock Whites, Free-to-Fly Quails’ eggs, Seasonal Pheasant eggs and Seasonal Goose eggs.
Clarence Court Goose eggs
(available March to July)
Goose eggs are almost twice the size of a duck egg, with a white shell and matching large deep yellow yolk. The eggs have a slightly milder flavour than a duck egg, but has a more pronounced flavour than a hen’s egg, making it a delight for cooking.
Clarence Court Seasonal Pheasant eggs
The pheasant egg is a khaki colour and a little bit bigger than quail’s eggs. They have a large youlk and are perfect poached and served with hollandaise sauce. The are also delicious served soft-boiled with soldiers.
Regional eggs
Columbian Blacktails
(free-range, organic, or Select Farm)
These eggs are only available at selected branches in Scotland, Leckford, East Anglia, Wales, the West Country, Yorkshire and Fentham Farm.
Eggs and cooking
Just laid eggs
These eggs are only available at selected branches in Scotland, Leckford, East Anglia, Wales, the West Country, Yorkshire and Fentham Farm.
Fresh eggs don’t spread as much when cracked and are best for:
- Poaching in simmering water
- Frying
Best Before eggs
Eggs of any age (as long as they are within the Best Before date on the shell!) are great for:
- Boiling
- Scrambling
- Omelettes
Nearly out-of-date eggs
Older eggs are great for easy-peel hard boiled eggs because the shell and membrane separate from the egg better when the egg is older.
Also, separate the egg whites and use for meringues because the whites are looser and aerate better.