It's World Egg Day! | The Perfect Man

It’s World Egg Day!

It’s world egg day so we thought we’d start you off with some lovely egg recipes by Two Chicks Liquid eggs.

Two Egg White – Spinach, Feta &Pumpkin roll-up

spinach_feta_and_pumpkin_no_box

Prep time: 2 mins

Cooking time: 3 mins

Serves 1

Ingredients:

  • 120ml Two Chicks Free Range Liquid Egg White – with the option to add 1 whole egg
  • 30g baby spinach, shredded
  • 30g feta cheese, crumbled
  • 3 tbsp pumpkin seeds
  • 1 clove garlic, crushed
  • splash of olive oil
  • salt and freshly ground black pepper

Method:

  1. Heat a non-stick frying pan. Add the oil to the pan with the garlic and cook for 30 seconds. Add the spinach and cook, stirring until the leaves have wilted. Season with a little salt and plenty of black pepper.
  2. Shake the carton of egg white, then pour into the pan. If adding one whole egg, crack into the pan and cook, stirring until the eggs begin to set. Push the cooked eggs into the centre of the pan, using a wooden spatula, so the raw eggs fill the gaps, until no more runny eggs remain.
  3. Cook for 1 more minute until the base is golden, then remove from the heat. Slip on to some baking parchment, golden side down and leave to cool slightly.
  4. Scatter the feta and pumpkin seeds over the omelette. Tightly roll up, wrap and go!

 

Two Whole Egg – Kale & Smoked Salmon roll-up

kale_and_smoked_salmon_rolled_no_box

Prep time: 2 mins

Cooking time: 3 mins

Serves 1

Ingredients

  • 120ml Two Chicks Free Range Liquid Egg White or Liquid Whole Egg
  • 30g shredded kale
  • 50g ready cooked red and white quinoa, crumbled
  • 40g smoked salmon slices
  • splash of olive oil
  • zest and juice of 1/2 lemon
  • salt and freshly ground black pepper

Method:

  1. Heat a non-stick frying pan. Add the oil to the pan with the kale, add a splash of water and stir fry for a few minutes until the leaves are wilted. Add in the quinoa and lemon zest and mix well. Season with a little salt and plenty of black pepper.
  2. Shake the carton of eggs or egg white, then pour into the pan and cook, stirring until the eggs begin to set. Push the cooked eggs into the centre of the pan, using a wooden spatula, so the raw eggs fill the gap, until no more runny eggs remain.
  3. Cook for 1 minute more until the base is golden, then remove from the heat. Slip onto some baking parchment and leave to cool slightly.
  4. Top the omelette with the slices of smoked salmon, a squeeze of lemon juice and additional black pepper. Roll up tightly and its ready to wrap and go!

 

Two Egg White – Quinoa, Blueberry and Maple Roll-Up

blueberry_and_maple_no_box

Prep time: 2 mins

Cooking time: 3 mins

Serves 1

Ingredients

  • 120ml Two Chicks Free Range Liquid Egg White
  • 50g ready cooked red and white quinoa
  • 30g fresh blueberries
  • 15g sunflower seeds
  • 3 tbsp maple syrup
  • splash of sunflower oil

Method:

  1. Mix the egg white with the maple syrup. Heat a non-stick frying pan, add the oil and quinoa and stir until the quinoa is separated. Pour in the egg white and cook, stirring with a wooden spatula until the mix begin to set. Push the cooked egg white into the centre of the pan, allowing the uncooked egg white to fill the gap, until no more runny mixture remains.
  2. Scatter the blueberries and then the sunflower seeds over the top. Cook for 1 more minute until the base is golden, then remove from the heat. Slip onto some baking parchment,blueberry side up, and leave to cool for a few minutes. Roll up and its ready to go!