People don’t realise how often eggs are used, where they can be used and that they aren’t just an item for the breakfast table. We’ve been sourcing our free range eggs from John and Mandy at Exe Valley for more than 10 years now and they provide a fantastic, tasty product combined with a great service.
We strive here to champion local producers and we’re keen to let our diners know where their food comes from and how they are also supporting the areas’ farmers when they eat with us. We’re also keen to involve children so they understand where their food comes from and how easy it is to make homemade food from scratch. So, we’ve popped a simple, fun recipe together for a light sponge below, using eggs and it’s below for you to download, and try at home with your kids and grandkids.
New research published in June’s issue of Complete Nutrition says that, as well as containing high quality protein and fatty acids, there are a number of key nutrients found in eggs – including vitamin D, B vitamins, selenium, iodine and choline – that are not present in many other foods, and in which many population groups are known to be deficient.
The report’s author Dr Carrie Ruxton explains: “The evidence is pointing to a specific role for eggs in health, as nature’s very own multivitamin. This may mean that health professionals could be justified in actively promoting the consumption of eggs.
“As recent government data shows, eggs are a veritable natural pharmacy of vitamins, minerals, fatty acids and protein, putting them on a par with most of today’s so-called ‘superfoods’. Yet eggs are much more affordable and versatile.”
Now we and Exe Valley Eggs are planning to do more to publicise the benefits of eggs.