The Food Standards Agency has changed its advice on runny eggs enabling vulnerable people to consume them as long as they are produced to British Lion standards.
The Lion Code of Practice covers the entire production chain, including vaccinating hens against salmonella, full traceability of eggs and increased hygiene controls.
The recipes have been tailored to fit the nutritional needs of residents to combat undernourished residents and those who suffer with dementia or dysphagia (swallowing problems).
The five recipes include:
- Smoked haddock and chive brioche eggs Benedict (undernourishment)
- A croque madame (undernourishment)
- A black pudding scotch egg with tomato chutney (dementia)
- A salmon, pea and Swiss cheese quiche (dementia)
- A white chocolate coconut mousse with mango gel (dysphagia)
McKee said: “I always choose British Lion to ensure that the eggs I cook are safe for my residents. With recent Food Standards Agency advice allowing runny yolks to make a return to our menus, as long as they are produced to British Lion standards, looking for the Red Lion stamp is a must.
“It’s been a joy being able to serve familiar runny egg meals again, and the residents are loving it too. These nutritional powerhouses provide an easy way to include key vitamins and minerals in my residents’ diets. They are probably the most used ingredient in my kitchen and by far the most requested for made-to-order meals.”
Eggs are a good source of high quality protein and they contain leucine, an amino acid that is important for muscle health. A low protein intake in older people can lead to undernutrition and sarcopenia (reduced muscle size and strength).
As well as being a good source of protein eggs contain key nutrients including vitamin D, choline and selenium. Vitamin D is important for older people because it can help avoid sarcopenia.
Research found the number of eggs a person consumers is not associated with cardiovascular disease.
All the recipes can be found at: www.eggrecipes.co.uk.