Thursday, 14 November 2013

Let's Get Ready To Scramble!

It seems that free range eggs – or rather, the lives of free range hens – are not all they are cracked up to be… and happier hens live in enriched cages (more spacious and comfortable than battery cages).

So if you have bought your eggs from happy hens, how to cook them? How about eggs a la constantinopolitaine? Simmer them overnight in a mixture of olive oil and Turkish coffee. Apparently they take on a chestnut flavour (no, I have not tried this one). 

Or the Middle Eastern recipe which requires 6 eggs to be fried in olive oil, to which you add a mixture of pomegranate molasses and water.

Perhaps you would prefer the scrambled eggs whisked up by Auguste Escoffier, king of chefs and chef of kings?

His secret? To find out, join Ann’s foodie walk this Saturday, November 16. Pie Crust to Upper Crust starts at 10.45 am at Embankment tube.

A London Walk costs £9 – £7 concession. To join a London Walk, simply meet your guide at the designated tube station at the appointed time. Details of all London Walks can be found at


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