There are few culinary pairings as natural as chicken, and eggs. Eggs are among the most obliging ingredients in the kitchen, behaving as if they were invented solely to rescue hungry people from indecision. Chicken, is the quiet, versatile overachiever of the protein world. But, which came first?
There are few culinary pairings as delightfully inevitable as chicken and eggs. One gives us the roasts, casseroles, curried and has wings! The other gives us breakfast, and together they form a gastronomic family reunion that cooks across the world seem unable to resist.
The Japanese even made a whole dish out of the idea. Oyakodon, a comforting bowl of chicken and eggs over rice whose name has the ironic translation – “parent and child.”
Oyako means “parent and child” (chicken and egg), and don is short for donburi (rice bowl). In full – Parent & Child in a Rice Bowl.
Oyakodon:
Ingredients
Method
Chicken provides substance, eggs provide silkiness, and the cook gets the satisfaction of working with two of the most generous ingredients in the kitchen.
In short, it’s a family affair worth celebrating. Enjoy, whilst telling the tale as a family.
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 re-housing sorry hens, and many other gorgeous, helpless friends for many years.
They have all been rescued and live behind the Old Stables, here at Rendlesham, with a huge menagerie of rescued and rehomed animals. Pigs, sheep, rabbits, peacocks, hens, geese, rheas, emus, wallabies, cattle, ponies, donkeys and goats all happily share their peaceful new lives.
At Clarence Court, it certainly is the birds that come first.
Meet the ladies of Clarence Court.
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.”
The most popular way to cook eggs in the UK is to scramble them, with 71% of people eggcited, drooling over that as their breakfast of choice.
Some mornings begin in a soft, forgiving blur, and that’s where scrambled eggs belong. They don’t demand precision, but reward a gentle hand and a bit of patience.
Then there are days that call for a bit more structure, a sense of poise. Enter … the poached egg, perched delicately atop ham or smashed avocado like it knows it’s being admired.
It’s a balancing act, rich yolk, salty meat, creamy greens – proof that when everything holds together just right, even in the morning.
TIP: Try this with a Sauce Dijonnaise.
Chef, Andy, shares his simple recipe for this delicious sauce. Try it and just imagine what other dishes like this you can add it to.
RECIPE – HERE.
Of course, not every day is so composed. Sometimes you need momentum, something with a bit of swagger. That’s when the omelette steps in.
Folded, stuffed, and endlessly adaptable, it’s the culinary equivalent of thinking on your feet. A handful of cheese, teaspoon of Cider & Horseradish Mustard, a scattering of herbs, and whatever’s lurking in the fridge.
The omelette doesn’t judge, it improvises.
When the world feels like it could use a little more colour, a little more drama, there’s Shakshuka. Bold, spiced, vibrant, packed with flavour from our Bloody Mary Ketchup with a hit of Habenero HOT Sauce for extra brunchy punch.
Eggs nestled into a simmering sea of tomatoes and heat, daring you to tear off bread and dive in. It’s not just a dish; it’s a declaration that even the simplest ingredients can tell a story of Persia worth lingering over.
Chef has his own take on the Shakshuka in his Baked Eggs recipe, using our Bloody Mary Ketchup.
So much from so little
Chicken is the quiet overachiever of the protein world. It roasts, braises, fries, stews, and it politely absorbs whatever herbs, spices, or sauces you throw its way.
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.
Korean BBQ Chicken Skewers
In this recipe, we learn how to make the most delicious Korean BBQ Chicken Skewers by our friend, essentially.amy
You don’t have to wait for the summer to get all those joyous summer flavours.
Made using our wonderful Korean BBQ Sauce, perfect to enjoy with rice, peppers, and halloumi cheese. The sauce is a sweet and fruity barbecue sauce with rich dark brown sugar, soya sauce, and sweet Mirin wine.
RECIPE – HERE.
Roasted 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.
Asian Spiced Duck w. Miso & Coriander Mayo.
This makes an elegant little supper for two, when the front room with a movie is your restaurant of choice.
This recipe actually caters for four servings, so invite friends or freeze for next week’s top table too.
RECIPE – HERE.
And finally … those wings are on fire with our Habanero HOT Sauce.
Enjoy!
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