Boiling point for Eggs Factor
Eight regional finalists have made it through to the national of the British Lion’s challenge to find the person with the ‘Eggs Factor’.
The chosen few won with their following dishes:
Sergio Neale from Bury St Edmunds - Deep fried egg with a pea, bacon and chicory salad.
Gary Parson from Wallington, Surrey - Poached egg on a toasted muffin with buttered spinach, cockles and bacon lardons.
Vicky Nowak from the Wirral - Smoked salmon carbonarish.
Jamie Wynd from Leicester - Black pudding yolkie.
Elaine Garner from Wallsend, Tyne & Wear - Sweet omelette with quark cream, blackberries and raspberries.
Alison McSorley from Penarth, Cardiff - Three tiered Welsh omelette.
Daniel Costello from Doncaster - Spanish baked eggs.
Manya Merodoulaki from Chesterfield, Derbyshire - Egg lemon soup.
Judges from the Craft Guild assessed entrants on their ability to poach an egg successfully and to create a signature dish featuring eggs that can be cooked in less than 10 minutes.
Celebrity chef judge Paul Merrett, said: "The sheer versatility of eggs has allowed the finalists to come up with a plethora of recipes. It's going to be a keenly fought final where both good cooking skills and bright personalities will win through."
The lucky team of chefs will go on to compete in a national cook off on October 6 in London for the grand title and a prize of £5,000.
Over 500 contestants entered the competition, all claiming to be eggspert chefs.
Words: Maria Bracken
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