- Cooking

Eggs – Variations in Isolation

The humble egg is a universal food and crucial part of cultures and cuisines around the globe. It’s so rich in vitamins – you could practically ‘go to work on one’. In our hectic kitchen, you can’t beat a soft-boiled egg, top off, with a smart row of buttered soldiers for dunking.


Scrambled Egg


Here, our scrambled egg is classically married with smoked salmon and served, less classically on potato pancakes.

For the pancake: use 250g of mashed potato (cold) with 75g of plain flour and 1tsp of baking powder thoroughly mixed into it.

Add 2 eggs, 125ml of milk, 2 tsp of Stokes Cider & Horseradish Mustard and beat everything together into a creamy batter. Heat half and half oil and butter in a pan, then spoon in the batter, 1 tbsp per pancake, cooking for 1 or 2 minutes each side until browned.

Top each with soft scrambled egg and a dot of Stokes Mustard & Dill Sauce to add a gravadlax lift to the smoked salmon on top.

There's Scramble - and there's Scramble


We are not going to presume to tell you how to scramble, everyone has their own house rules.

No, though we are going to share some interesting additions that we’ve encountered over the years. A spoonful of Mascarpone (or similar) beaten into the eggs gives a rich, creamy texture. Try adding a teaspoon of Stokes Classic English Mustard for a gentle kick too.

A dollop of Stokes Brown Sauce adds a spicy depth to the eggs – great with bacon on the side.

Chopped fresh tarragon gives a wonderful aromatic lift, or add chopped chives to your eggs for a crunchy onion finish.

A couple of teaspoons of Stokes Real Mayonnaise gives your eggs a smooth, rich finish and our Garlic Mayonnaise can be added for a gentle aioli flavour.

Although it affects the colour, shake a good glug of our Chipotle Ketchup into the pan as you scramble for a smoky chipotle heat.

Omelettes for all Occasions


Be brave – with omelettes, anything goes.

The basics can be amazing, filled with melting cheese and salty rashers of bacon – all you have to decide is whether it’s Tomato Ketchup, grownup Brown Sauce or perhaps our Original BBQ Sauce on the side.

Some classic omelette fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes (both), caramelised onions, fresh herbs or even leftovers from last night’s supper.

Make a herby hash of leftover Sunday roast (meat and veg.), stirring in Stokes Classic English Mustard and our Bloody Mary Ketchup as you fry it, then fold this into a soft, heartwarming omelettey hug.

Have fun !

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