Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 350+ of our top selling titles.
plus Unlimited access to 30000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade for €1.09
Then just €10.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

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”

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - April 2019
If you own the issue, Login to read the full article now.
Single Digital Issue
April 2019
€4.49
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 2.83 per issue
SAVE
48%
€33.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
45%
€17.99

View Issues

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!