Which Came First?

Britain has a particular interest in the eggs we eat, both in terms of respecting the girls who lay them, and enjoying the healthy benefits they give us.

The British Hen Welfare Trust and the RSPCA help poultry farmers understand the benefits of keeping their hens healthy and happy.Rick (MD & Founder (Just some of our happy ‘cool’ friends above) has been rehousing sorry hens, and many other gorgeous, helpless friends for many years.

They all live behind the Old Stables – home of Stokes – in glorious harmony – happy in their new, peaceful lives.

At Clarence Court, it certainly is the birds that come first.

Meet the ladies of Clarence Court.Clarence Court Eggs offer the largest range of eggs sold in Britain. These include Burford Browns, Old Cotswold Legbar, Ostrich (yes really!!), Duck, Guinea Fowl, Goose, Pheasant, Rhea, Turkey, Quail and Emu – little and large!Our Resident Chef, Andy loves cooking with the eggs from Burford Browns “because of their rich, dark yolks. They look and ooze amazingly when you open a fresh-cooked Scotch Egg, like those in my recipe – HERE.”

How do you like your eggs in the morning? The most popular way to cook eggs in the UK is to scramble them, with 71% of people eggsited, drooling over that as their breakfast of choice.

Frying came a close second, with an omelette in third place. In America, boiled eggs take pole position, with soft boiled being the favourite.  Fresh is best 

Where to store your eggs is an ongoing debate – but, did you know, an egg will age more in one day when kept at room temperature than it will in one week in the fridge?

Speaking of fresh eggs, in this video, Bentley’s Head Chef, Richard Corrigan shares his secrets, making buttered smoked haddock using Clarence Court eggs (of course). Enjoy!

Roast Chicken w. French-Style Peas.

Resident Chef – Andy, turns a simple favourite into an elegant supper, a supper that’s equally simple to make.

Packed with tasty tips – enjoy this RECIPE & VIDEO – HERE.

Free Range – the price of quality. Worth it?

Well, we think so. Which is why we only use whole eggs from British free-range hens in our … REAL Mayonnaise.Get the recipe for  these home made, breaded crispy chicken burgers, with our Chef’s own Red Slaw – HERE.Spatchcock Poussin

A Poussin is a butcher’s term for a young chicken. It is succulent beyond belief, juicy and tender.

To spatchcock a poussin, or to butterfly it, is to remove the backbone (strong kitchen scissors), turning breast side up, firmly pressing on the breast, allowing it to be completely opened out, flattened for quick, even cooking.

Andy has a delicious recipe – HERE – complete with a yummy Salsa Verde.

Enjoy.

Great Ingredients for Great Mayonnaise Stokes REAL Mayonnaise

Start with the eggs. We found a producer farming high Welfare Standard British Free-Range hens whose eggs are perfect and can be delivered to meet our strict criteria for hygiene and quality.

Salt – after much testing of many varieties of salt, we decided that only the best would do, from the Dead Sea. It’s natural, full of flavour yet without the harmful effects of sodium.

Oil – We add a really fine Rapeseed Oil to create the base of our Mayonnaise.Then – for our Real Mayonnaise, we add a good drizzle (5%) of amazing Mediterranean extra virgin olive oil. Only then were we proud enough to call it Stokes Real Mayonnaise.

For the flavourful variations in Stokes’ Mayonnaise Family we replace the olive oil with other exacting ingredients to create:

Garlic Mayonnaise – using just enough garlic to deliver a velvet smooth aioli-style sauce.Stir a spoon or two into creamy mashed potatoes for a mild garlic twist and extra smooth finish.

Habanero Chilli Mayonnaise – is a hot and spicy Mayonnaise with deep flavour from fermented Red Habanero Chilli and fragrant coriander for a real depth of flavour. All this is wrapped in our velvet smooth mayonnaise.Mustard & Honey Mayonnaise – is a rich and creamy Mayonnaise, made with Stokes own wholegrain mustard for bursts of mustard grain sensations, Stokes Dijon mustard and the delightful sweeter finish of fragrant blossom honey.Sicilian Lemon & Dill Mayonnaise – capture the Sicilian sunshine with this rich and fresh tasting mayonnaise, zingy with Sicilian Lemon Juice and aromatic chopped Dill.

Don’t crack, we’re only yolking!

Q: How do you drop an egg 6ft without breaking it? A: Drop it 7ft – it won’t break in the first 6ft!!!

Q: How do baby hens dance: A: Chick-to-chick.

A chicken and an egg walk into a bar… The bartender says, “Who’s first?”

Q: What do you call a chicken that goes on a safari? A: An eggs-plorer.

Q: What did the chick say when she saw her mother sitting on an orange? A: Dad, look what marma-laid!

Q: What do you get when you cross a chicken with a cement mixer? A: A brick layer.

Q: What do chicken philosophers think about? A: The meaning of eggsistence.

I’m off now – egghausted!