Bord Bia consumer data shows 83% of us are eating eggs at least weekly

Almost 600 million eggs sold in Ireland last year

Those aged 25 – 44 with kids are eating eggs at home 88 times per year

Dietician Orla Walsh praises eggs as a ‘natural fuel for a busy lifestyle’ and encourages consumers to look for the Bord Bia Quality Mark when buying eggs

Ireland is officially egg obsessed. So much so that almost 600 million eggs were sold in Ireland last year! New consumer data from Bord Bia shows that 83% of Irish adults are eating eggs at least weekly, up 3% from the previous year. That figure rises to 91% for young families, aged 25 – 44 with kids, with that cohort consuming eggs on average 88 times per year.

Naturally high in protein and rich in vitamins and minerals, eggs are nutritious, quick to prepare and eggs-ceptionally tasty. While favoured by 60% of Irish adults as a breakfast staple, eggs are also an ideal lunch ingredient, make delicious dinners and desserts, and are the perfect post-workout treat.

To celebrate World Egg Day coming up on Friday 11th October, Bord Bia has partnered with dietician Orla Walsh, presenter and entrepreneur Mairead Ronan and professional rugby player Dave Kearney, all of whom rate eggs amongst their top-recommended foods:

Dietician Orla Walsh commented: “In my line of work, I meet people with varying nutritional needs, but the one common denominator is always time. We are busier than ever, often eat on the go and when we do have some down time, we want to spend it eating foods we love, not spending hours in the kitchen preparing it. That is why I always recommend eggs. They are the perfect natural fuel for a busy lifestyle – full of protein, vitamins and minerals and quick to cook.

TV and radio presenter Mairead Ronan added: “It can be tough trying to feed a family like mine as we are often on different schedules but there will always be eggs in my house. A quiche is always a winner – really easy to make, super tasty and a great way to get extra veggies and goodness into the kids!”

Professional rugby player Dave Kearney considers eggs a staple of his diet: “With the level of training that I do, nutrition is critical, particularly getting enough natural protein into my diet. Eggs are a staple of my diet, especially because they are so quick to make and a great protein boost after training.”

Ahead of World Egg Day, Bord Bia has created some cracking new egg recipes to inspire culinary creativity without spending hours in the kitchen. From supped-up salads to alternative omelettes and effortless one-pan wonders, there is something to suit all taste-buds and abilities. Get egg-inspired at www.bordbia.ie/qualityeggs.

Teresa Brophy, Brand Marketing Manager at Bord Bia, added: “With close to 600 million eggs sold in the past year it’s clear that Ireland’s love of eggs is continuing to grow. Overall, six packs still hold the largest share of the category (30.6% volume share), followed by dozen packs (10.7% vol share).

“Eggs are particularly beneficial for the time-crunched younger age groups and families, those with busy work schedules and anyone working on their fitness goals. This World Egg Day we’re encouraging the nation to crack on and keep eating Bord Bia Quality Assured Eggs. By choosing eggs with the Quality Mark, consumers can trust that they have been produced to the highest Bord Bia standards which are verified at every stage.” 

World Egg Day is 11th October 2019 so remember to crack on over to the Bord Bia website and try a new egg recipe using Bord Bia Quality Assured eggs.

For more, visit www.bordbia.ie/qualityeggs.

 

Mexican Salad with Soft Boiled Eggs

 

The tortilla chips add a nice crunch to the finished dish.

 

Serves: 4

Time: 20 minutes

 

4 eggs

2 avocados, peeled, stoned and sliced

2 x 400g tins of mixed beans, rinsed and drained

1 red onion, peeled and finely sliced

250g cherry tomatoes, quartered

1 red pepper, finely sliced

1 red chilli, deseeded and finely sliced

Salt and freshly ground black pepper

1 large bunch coriander leaves, roughly chopped

Handful of tortilla chips, crunched

 

Dressing

Grated zest and juice of 1 lime

3 tablesp. olive oil

1 teasp. honey

1 teasp. Dijon mustard

1 garlic clove, peeled and mashed

½ teasp. ground cumin

 

To serve: Crusty bread

 

To cook the eggs: Place the eggs in a saucepan of cold water and bring to the boil. Reduce the heat to simmer. Cook for 5 minutes. The yolks will be a bit runny at this stage, if you like them cooked through, increase the time to 7 minutes. Remove from the heat and run under cold water to stop the cooking process.

 

To make the dressing: Combine all the ingredients in a jam jar, season, cover and shake to combine.

 

To make up the salad: Place the avocados in a large bowl along with the beans, onion, tomatoes, pepper, chilli and most of the coriander. Mix well and season.

 

To serve: When the eggs are cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and place the eggs on top. Sprinkle over the reserved coriander and a handful of crushed tortilla chips. Season with a little salt and black pepper and serve straight away with some crusty bread.