Lisa Goodwin-Allen backs ‘durable and cost effective’ new St Ewe liquid eggs

Chef Lisa Goodwin-Allen has hailed St Ewe’s new liquid egg range for its longevity and adaptability.

The Northcote chef patron director praised the liquid eggs as being a quality ingredient that it was "easy to make amazing things with".

Cornwall-based St Ewe’s free-range liquid eggs recently launched in three varieties: whole egg – for scrambled eggs, omelettes, baking, batters, custards, sauces and emulsions; egg white – for mousses, foams, macarons and baking applications; and egg yolk – for custards, ice-cream bases, hollandaise, pastry creams and desserts.

Available in ready-to-pour 1kg cartons, the range is designed to remove the mess and time involved in cracking and separating shell eggs, helping kitchen teams streamline prep, improve stock control and reduce unnecessary waste.

With the preservative-free liquid eggs having a shelf life of up to 28 days, Goodwin-Allen said they will make a massive difference to her brigade: “In the kitchen it’s vital that you’ve got something that is great tasting, durable, cost effective and works well.

“We pride ourselves on using amazing ingredients – that doesn’t just stem from the dishes we create, we source the best of the best because it helps us create something magical for our customers.”

She added that the range would prove particularly important at scale to ensure consistency.

Bex Tonks, chief executive, farmer and founder of St Ewe Eggs described the mission behind the B Corp certified egg packer’s latest launch: “It’s so important to have a different product – shell egg is great but when you’re in a kitchen, you need a consistent product and you need to be able to use it quickly.”

Tonks says the company partners with 56 British farmers to produce the liquid eggs and is “quite fussy” who it partners with for the range - emphasising that St Ewe “value checks” its own team as well as its farmers.

Noting that there’s currently “a real drive for clean food”, she explained: “We need to pay homage to our hens because they are athletes producing eggs at commercial rates and we look after them in a way that enables them to do that.

“We’re using more data to be able to run our businesses better, raising the welfare level in the henhouse and therefore of production rates as well.”

Goodwin-Allen appreciates these efforts, adding: “Being able to see where our ingredients come from is really important and how much time, passion and effort has gone into producing the products.”

All products are cracked, filtered and pasteurised using precision-controlled technology designed to protect flavour, texture and performance. The result is a liquid egg that remains raw and ready to transform into dishes, while offering food safety reassurance and an extended refrigerated shelf life compared with shell eggs.