the nutritional benefits of eggs

Our resident nutritionist Rhaya Jordan on why good quality eggs should be on your shopping list

Nutritionally speaking, it is fitting that eggs are a symbol of new life – they are one of the most nutritious, life-giving foods on the planet.

Contrary to outdated beliefs, eating eggs does not raise your blood cholesterol. In fact up to two eggs a day can raise your HDLs, also known as your “good cholesterol”, while the protein found in egg whites will help to keep you fuller for longer.

Not all eggs are equal though, and their benefit to you depends on what the hens have eaten.

Hens allowed to forage fresh pasture and scratch happily outside throughout the day will typically have a higher Omega 3 content, with all its heart-protecting potential included.

When choosing which eggs to buy, our advice to you is to choose organic if you can. The organic certification means you can rest comfortably in the knowledge that the eggs you are eating come from high welfare hens who eat and forage as nature intended.

So at a time when the spring eggs at Daylesford are full of Omega 3 from all the luscious Cotswolds grass, please take advantage and make yourself a dish of eggs for breakfast, lunch or supper.

HERBED SALAD OF JERSEY ROYALS, ASPARAGUS & PANCETTA

This simple salad combines the beautiful waxy texture of Jersey Royals, a punchy garlic mayonnaise dressing, the bite of al dente asparagus and soft creamy quail’s eggs with crispy shards of salty pancetta and of course lots of fresh spring herbs.

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CHARGRILLED ASPARAGUS WITH CRISPY HEN’S EGGS & HERB DRESSING

We love to serve this as a protein-rich breakfast, a first course at a dinner party or even as a light spring lunch with a glass of crisp white wine and slice or two of organic sourdough.

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GREEN EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

One of our favourite options for breakfast or brunch, with softly poached eggs, vibrant green kale and a beautifully velvety hollandaise sauce.

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BUTTER ROAST ASPARAGUS WITH POACHED EGGS AND CHORIZO

Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, this recipe is a must for a springtime brunch or as an easy lunch or supper.

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about Daylesford eggs

Laid at Daylesford by our own flock, we can assure the complete provenance of our eggs, from pasture to plate.

Our truly free-range organic eggs are laid by hens that are naturally suited to Daylesford’s traditional, low-impact, high-welfare organic farming methods. Our rare and native breeds include Daylesford Nicks, Amber Stars, Silver Links, Blackrocks and Cotswold Blue Legbars, who lay beautiful pastel blue eggs.

Every hen has at least 10m² of open space to explore, living in harmony with fruit trees, vegetables, hares, skylarks and other local wildlife under a canopy of over 5,000 trees. They are free to roam our agroforestry fields from dawn until dusk, relishing the wild grasses and herbs, fallen fruit, worms, insects and clover. They reward us with deliciously rich, golden-yolked eggs and their droppings nourish the soil they roam on – which keeps our British countryside diverse and thriving.

Our older hens retire peacefully to gardens through the British Hen Welfare Trust.