Reigning NACC Care Chef of the Year, Martin McKee, has created five Lion egg recipe videos to celebrate the return of runny eggs to care home menus.
A change in Food Standards Agency advice means vulnerable groups, including care home residents, can eat runny, or even raw, eggs, as long as they are produced to British Lion standards. Previously, care homes had to restrict their use of eggs, or at least the way they were served, but they can now make the most of this nutritious, versatile and cost-effective food.
All of the recipes have been tailored to meet the specific nutritional needs of residents, whether they are undernourished or suffer from dementia or dysphagia. The dishes include a smoked haddock and chive brioche eggs benedict (undernutrition); a croque madame (undernutrition); a black pudding scotch egg with tomato chutney (dementia); a salmon, pea and Swiss cheese quiche (dementia); and a white chocolate coconut mousse with mango gel (dysphagia).
Martin says: “I always choose British Lion to ensure that the eggs I cook are safe for my residents. With recent Food Standards Agency advice allowing runny yolks to make a return to our menus, as long as they are produced to British Lion standards, looking for the Red Lion stamp is a must.
“It’s been a joy being able to serve familiar runny egg meals again, and the residents are loving it too.
“These nutritional powerhouses provide an easy way to include key vitamins and minerals in my residents’ diets. They are probably the most used ingredient in my kitchen and by far the most requested for made-to-order meals.”
Recipes can be found at www.eggrecipes.co.uk