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Digital Subscriptions > delicious. Magazine > April 2019 > EGGS THE WAY THEY’RE SUPPOSED TO TASTE

EGGS THE WAY THEY’RE SUPPOSED TO TASTE

John and Eileen Hall’s Cavanagh Free Range Eggs have chefs raving and cooks craving. Lucas Hollweg visits their farm in Northern Ireland to find out what their secret is
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.

WHAT THE JUDGES SAID ABOUT THE EGGS…

Food writer, chef and TV presenter Prue Leith: “Excellent in every way” Editor Karen Barnes: “Buttery, rich and packed with flavour – even the white” Food writer Xanthe Clay: “Great rich, savoury yolk” Chef and TV presenter Andi Oliver: “A damn fine egg, deep flavoured yolk” Food writer Lucas Hollweg: “A good egg. Rich yolks, buttery in flavour”

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!