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New · 10-Pack Jumbo Cage-Free Eggs70g and aboveMore to love in every biteNow on LazadaNew · 10-Pack Jumbo Cage-Free Eggs70g and aboveMore to love in every biteNow on Lazada
The Range
Every carton, farm-stamped fresh
10 Jumbo
Same unbeatable taste, now even bigger, more to love in every bite.
Sliced cucumber, tomato and fried shallots to serve
Method
Heat 1 tbsp oil in a wok and fry the shallots, garlic and chilli until fragrant.
Add chicken or prawns if using, and cook through.
Add the rice, breaking up clumps, and stir-fry 3-4 minutes.
Pour in both soy sauces and toss until coated and lightly charred at the edges.
In a separate pan, fry the eggs sunny-side up in the remaining oil until crisp-edged.
Plate the rice topped with a fried egg, cucumber, tomato and fried shallots.
Makes 12 halves25 min
Classic deviled eggs
Creamy, tangy, and always the first thing to disappear off a party platter.
Ingredients
6 Freedom Range eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
Salt and pepper
Paprika and chives, to garnish
Method
Cover eggs with cold water, bring to a boil, then remove from heat and sit covered for 10-11 minutes.
Transfer to an ice bath, then peel.
Halve lengthwise and scoop the yolks into a bowl.
Mash yolks with mayonnaise, mustard, vinegar, salt and pepper until smooth.
Spoon or pipe the mixture back into the whites.
Dust with paprika and scatter with chives before serving.
Serves 440 min
Spanish tortilla
A thick, golden potato and egg omelette — sliced into wedges and just as good warm, room temperature, or the next day.
Ingredients
6 Freedom Range eggs
4 medium potatoes, thinly sliced
1 onion, thinly sliced
120ml olive oil
Salt, to taste
Method
Heat the olive oil in a wide non-stick pan over medium-low heat. Add the potatoes and onion, season with salt, and cook gently for 20-25 minutes, turning occasionally, until tender but not browned.
Drain the potatoes and onion, reserving the oil, and let cool slightly.
Whisk the eggs with a pinch of salt in a large bowl, then fold in the potatoes and onion.
Heat 1 tbsp of the reserved oil in a 20cm non-stick pan over medium heat. Pour in the egg mixture and cook for 3-4 minutes until the edges set.
Place a plate over the pan, flip the tortilla onto it, then slide it back into the pan to cook the other side for 3-4 minutes.
Slide onto a plate, rest for a few minutes, then slice into wedges to serve.
Serves 435 min
Chawanmushi
A silky Japanese steamed egg custard, savoury and delicate — served warm, straight from the cup.
Ingredients
3 Freedom Range eggs
2 cups dashi or light chicken stock, cooled
1 tbsp soy sauce, 1 tsp mirin, pinch of salt
A few slices of mushroom, prawn or chicken (optional)
Sliced spring onion, to garnish
Method
Whisk the eggs gently, avoiding too much froth.
Stir in the cooled stock, soy sauce, mirin and salt.
Strain through a fine sieve for a silky texture.
Divide any mushroom, prawn or chicken between four small cups, then pour over the egg mixture.
Cover each cup with foil and steam over low heat for 15-18 minutes until just set with a gentle wobble.
