It’s Easter and Steve’s getting EGG-cited…

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Easter in upon us and it’s not just Christmas when we should be thinking about tradition.

This time of year has become synonymous with chocolate and bunnies and Easter egg hunts but in the Edge household, they like to do things a little bit differently…

Their Easter tradition involves the art of egg blowing!

Every year the Edges spend the day blowing out the contents of the eggs which they use to make a giant omelette to feed the whole family, before beautifully decorating the shells!

It’s the perfect chocolate egg alternative for three key reasons:

Its 100% environmentally friendly – nothing is thrown away!
It’s less calorific than chocolate!
It’s not just for children – everyone can get stuck in!

So this year, instead of stocking up on chocolate, stock up on eggs and get traditional! Your decorated eggshells will be sure to make Faberge eggs look like Lidl…

The Edge Easter Omelette (Serves 1)


– 3 large eggs

– 250g smoked salmon, cut into thin strips

– 50 ml double cream

– 3 chopped spring onions

– black pepper

– 30g butter


Break the eggs into a large bowl. Add in the cream, then beat together.
Add in the spring onions. Season with salt and freshly ground pepper.
Heat the butter in a frying pan. Once the butter is sizzling pour in the egg mixture, tilting the pan to spread the mixture evenly.
Using a spatula, start pulling the edges of the omelette to the centre.
Place the smoked salmon on one half of the egg mixture. Fold and fry until the omelette has just set.
Place the omelette on a warm plate, garnish with some more spring onion, serve at once.

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