PHOTOGRAPHS DAVID CHARBIT, STUART WEST
WHAT MAKES THE EGGS WORTHY OF A PRODUCE AWARD?
Quite simply, their outstanding flavour, the result of the hens’ free-range lifestyle and foraged diet, is what won them top slot in the From the Field, Primary category. The vivid yellow yolks have a creamy richness and depth of flavour; the whites taste almost nutty and are so firm they form a clear-domed double saucer around the yolk when cracked onto a plate. “Chefs love them,” says Eileen. “They poach really well, the whites make lovely pavlovas and fluffy meringues, and the yolks give a wonderful colour to cakes.” They’re also super fresh – going from hen to table in under two days.