It’s World Egg Day so let’s talk about the burning issue of the day – how far can you throw an egg?

No, we’re not talking about the time when you egged someone’s house or a politician (neither which we approve of obviously), but the realisation that in the year 2019 there is something called the World Egg Throwing Championships.

Where do you think these championships took place? London, New York, Sydney, or another major world capital?

Sadly, dear blog reader, the answer is no. This year’s event took place in Swaton. That’s a small market town in Lincolnshire, population 184 (according to the 2001 census).

Now, we have nothing against Swaton, or Lincolnshire for that matter, but if you are going to hold an event which includes the words ‘world’ and ‘championships’, then at least stage it somewhere which doesn’t then require a Google search to find out where it is!

To be fair, the World Egg Throwing Championships have always been held in Swaton, starting back in 2005. It was hatched (see what we did there?) from a vintage car show which had been running in the village for 25 years.

Presumably the organisers wanted to inject more ‘yolks’ (sorry but it’s the gift that keeps giving) and decided that pelting each other with eggs was much more fun than looking at an old Morris Minor.

At this year’s event competitors from around the world (we are taking this with a pinch of salt) took part in a range of eggy events, our favourite being the Russian Egg Roulette Championship which, yes you guessed it, involved people being given a box of eggs containing five boiled eggs and one raw egg. The last man/woman standing was the person who had not smashed the raw egg on their head.

You literally couldn’t make it up, but to be fair it’s a cracking idea.

It’s time to get my coat but not before I get serious and give you an actual World Egg Day recipe that won’t leave you with egg on your face.

Crispy tomato with poached eggs, streaky bacon and avocado hollandaise

  • Crispy Tomato:
  • 2 x Beef tomato
  • Panko breadcrumbs x 1 packet
  • 4 x large free range eggs whisked
  • Plain flour 75g
  • Salt
  1. Set your deep fat fryer to 180oc and allow to come to temperature.
  2. Slice your tomatoes across into three thick slices. Toss those sliced tomatoes into the plain flour, tap off any excess flour then dip into the egg, making sure the slices are completely covered. Finally toss in the panko bread crumbs. Make sure the tomatoes are completely encased in the breadcrumbs
  3. Deep fry for about 3-4 minutes until golden brown. Drain in some kitchen paper and season with salt.

Poached Eggs

  • Large free range eggs x4
  • White wine vinegar 30mls
  1. Fill a pan with water, add the vinegar and bring to the boil. Once boiling crack in your eggs and allow to poach for 3-4 minutes. Making sure your eggs are still soft and runny.

Crispy streaky bacon

  • 1 x pack of streaky bacon

1.Preheat your oven to 180oc. Place your bacon flat on baking sheets the place another one on top. Bake the bacon until crispy, once crispy take off the tray and allow to crisp up.

Avocado hollandaise

  • Large free range egg yolks x 3
  • Ripe avocado pureed x 1
  • 170g melted butter
  • 10mls white wine vinegar
  • Half a lemon
  • English muffins toasted x 4
  • Salt
  • Pepper
  1. Place a pan of boiling water onto boil. Then in a bowl sitting on top of that water, but not touching, whisk your egg yolks and vinegar, constantly whisking until you form a thick airy sabayon mix.
  2. Then fold in your avocado puree and warm through then take off the heat and while whisking constantly pour in your melted butter in a thin steady stream. As the more butter you put in the thicker it will get, loosen slightly by adding a dash off water or if it looks to be splitting. Once all the butter is incorporated and your mix is thick season with salt and pepper and a squeeze of lemon juice.
  3. To finish place a slice of your crispy tomato on your toasted muffin then add a poached egg, layer over the hollandaise and bacon and serve with fresh orange juice
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.