What makes a Clarence Court Bantam Egg worth a try?
Bantams are small hens and produce small eggs. The intense dark yolk is richer for scrambling and quiche as the ratio of egg yolk to egg white is 50/50 much higher than a standard hens egg and will give a dark colour.
WHEN TO ENJOY
In season all year round
All our Bantam eggs come from our farms around the country. No air miles there, we can assure you.
They are perfect fried with upstanding dark yolks and little egg white!
What if I have a favourite recipe already – can I use Bantam Eggs instead?
Bantam eggs are up to half the size of a standard hen egg and richer so you can replace regular hens eggs but will need several to get to the same volume. They are good for recipes that do not depend on egg white to give air and volume but require a strength of yolk like quiche and scrambled egg.