CLARENCE COURT® MABEL PEARMAN’S BURFORD BROWN HEN EGGS
What makes a Clarence Court® Burford Brown egg worth a try?
Burford Brown eggs from Clarence Court® have a lovely, hard, glossy, deep brown shell that’s good for boiling as they retain their farm freshness. They have a delicious, dense yellow yolk that will remind you of a more traditional era. Try them deep-fried with an asparagus salad, poached and garnished with some cracked black pepper or even baked for a delicious but nutritious dinner. Their divinely rich flavour is also great for cakes, custards and mayonnaise. No wonder 77% of consumers prefer the sumptuous taste of our rare breed eggs to normal free-range eggs.
WHEN TO ENJOY
In season all year round
All our Burford Brown eggs come from our farms around the country. No air miles there, we can assure you.
Clarence Court® Burford Brown eggs are great poached as the yolk is just beautifully rich in colour and taste. They are also perfect for scrambling. See the video below by Mark Hix, showing how to scramble Burford Browns:
What if I have a favourite recipe already – can I use Burford Browns instead?
You can use Clarence Court® Burford Brown eggs instead of regular eggs for any recipe. Many top London and regional celebrity chef restaurants that seek provenance and taste use Clarence Court® eggs to intensify the flavour of their recipes.
DID YOU KNOW?
You’ve probably had your eggs poached, scrambled, fried, boiled or baked… how about coddled? Coddled eggs are made in a buttered egg coddler, immersed in near-boiling water for 7-8 minutes. Delicious!