Savoury

Make the most of Lunds’ eggs
in every savoury feast

January quick and easy lunch tacos

Ingredients

  • tomatillos (about 10 small), husks discarded
  • 1 jalapeño, halved and seeded
  • 1 tbsp. olive oil
  • Kosher salt
  • 8 small corn tortillas
  • Cheddar cheese, coarsely grated (about 2 cups)
  • 8 Luns Large eggs
  • 2 c. fresh cilantro
  • 2 tbsp. lime juice
  • Cooked bacon and sliced radishes, for serving

Method

    1. Arrange one oven rack 6 inches from broiler and another below that, about 12 inches from broiler; heat broiler. On large rimmed baking sheet, toss tomatillos and jalapeño with oil and pinch salt. Broil on top rack until tender and charred in spots, 8 to 10 minutes. Transfer to blender.
    2. Meanwhile, place tortillas on second rimmed baking sheet. Top each tortilla with 1/4 cup cheese, leaving slight well in center. Top each with an egg (cheese should prevent egg from spilling off tortilla). Broil on middle rack to desired doneness, 4 to 6 minutes for a runny yolk.
    3. Add cilantro, lime juice and 1/4 teaspoon salt to vegetables in blender and puree until smooth. Serve salsa on tacos with bacon and radishes if desired.
Deviled Eggs Pasta Salad

Cheesy potato crust quiche nests

Ingredients

  • 4 Lunds eggs
  • 8 hash browns, halved
  • 115g (1 1/3 cups) coarsely grated cheddar cheese
  • 100g sliced ham, finely chopped
  • 160ml (2/3 cup) pouring cream

Method

    1. Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (1/3 cup) muffin pan with oil and line the bases with baking pape.
    2. Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add 1/3 cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
    3. Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
    4. Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.
Deviled Eggs Pasta Salad

Pie Maker Tart Suprise

Ingredients

  • 8 slices soft multigrain or wholemeal sandwich bread
  • 4 Lunds eggs
  • 4 tablespoons milk
  • 4 tablespoons caramelised onion relish
  • 12 cherry tomatoes, halved
  • 2 teaspoons fresh thyme leaves
  • ¼ cup grated cheddar cheese
  • Salad, to serve

Method

    1. Preheat pie maker. Wait for the green READY light to go on.
    2. Meanwhile, using a rolling pin, roll and flatten bread slices. Using a 10cm cutter, cut rounds from bread slices.
    3. Whisk eggs and milk together in a bowl. Season with salt and pepper.
    4. Spray pie maker with oil. Press bread rounds into pie maker holes to create cases. Divide relish, tomatoes and half the thyme among bread cases. Carefully pour over egg mixture. Scatter with cheese. Close lid and cook for 8-10 minutes or until golden and set.
    5. Remove from pie maker. Serve scattered with remaining thyme.
Deviled Eggs Pasta Salad

Egg Bake

Ingredients

  • 18 large Lunds eggs
  • 1 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 cup spinach, finely chopped
  • 1/4 cup red bell pepper, finely diced
  • 1 cup Mozzarella cheese, shredded
  • 1 /2 cup Cheddar cheese, shredded
  • 1/2 cup diced bacon

Method

    1. Preheat the oven to 180°F. Spray a baking sheet with baking spray, line with parchment paper, then spray again. Set aside.
    2. Whisk eggs, water, herbs, salt and pepper in To a blender add the eggs, heavy cream, cottage cheese and seasonings. Blend until mixed.
    3. Pour the egg mixture onto the sheet pan.
    4. Sprinkle the spinach, bell pepper and cheese evenly over the top.
    5. Bake for 15-18 minutes or until the eggs are set and no longer jiggly in the centre.
    6. Allow to cool slightly, then cut into pieces and serve with your favourite toppings or make a breakfast sandwich!
Deviled Eggs Pasta Salad

Basic Frittata

Ingredients

  • 8 Lunds eggs
  • ½ cup ( 125 ml )water
  • Fresh or dried herbs, to taste (optional)
  • 1/8 tsp ( 0.5 ml ) salt
  • 1/8 tsp ( 0.5 ml ) pepper
  • 2 cups ( 500 ml ) chopped vegetables, meat, poultry, or seafood, or a combination
  • ½ cup ( 125 ml ) shredded cheese

Method

    1. Preheat oven.
    2. Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
    3. Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast-iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté, or heat, stirring frequently.
    4. Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set, and top is almost set, about 8 to 10 minutes.
    5. Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
    6. Loosen around edge of frittata. Cut into wedges and serve.
Deviled Eggs Pasta Salad

HAM & EGG QUESADILLA

Healthiest, anytime of the day type of snack.

 

Ingredients

  • 1 tsp ( 5 ml )vegetable oil
  • ⅓ cup ( 75 ml )chopped ham
  • ⅓ cup ( 75 ml )diced red or green sweet pepper
  • 1green onion, sliced
  • 4 Lunds eggs
  • 1 tbsp ( 15 ml)milk (1%)
  • 2 large whole wheat flour tortillas
  • ½ cup ( 125 ml )shredded Cheddar
  • Salsa (optional)

Method

    1. Heat oil in large non-stick skillet over medium-high heat. Add ham, sweet pepper and green onion; cook, stirring, 2 minutes.
    2. Whisk eggs and milk in medium bowl. Pour into skillet; stir gently until soft curds form. Spoon onto plate; keep warm.
    3. Clean skillet; place a tortilla in skillet over medium heat. Sprinkle half of cheese over tortilla. Top with egg mixture. Sprinkle remaining cheese over egg mixture. Place other tortilla on top; press down.
    4. Cook until tortilla is lightly browned on bottom. Flip and cook other side.
    5. Transfer to large plate; cut into eight wedges. Serve with salsa, if desired.
Deviled Eggs Pasta Salad

MAGNIFICENT EGG MUFFINS

Egg muffins are one of the best healthy breakfasts for meal prepping because you easily make a big batch of them at once and they will keep in your fridge for up to a week.

 

Ingredients

  • 3 slices bacon
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 c  chopped baby spinach
  • 6 large Lunds eggs
  • 3 tbsp. milk
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. shredded mozzarella

Method

  1. Preheat oven to 350º and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble. 
  2. Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more. 
  3. In a small bowl, whisk eggs, milk, paprika, and garlic powder and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.
  4. Bake until cooked through and golden, 30 to 35 minutes. 
  5. Let cool, then store in the fridge in an airtight container until ready to eat.
    Deviled Eggs Pasta Salad

    FRIED BOILED EGGS

    Fried boiled eggs are buttery, crispy, and so delicious. They are wonderful as a snack, for breakfast, or as a salad topping.

    Ready in less than 10 minutes, you can whip them up any time you feel like turning hard-boiled eggs into a treat!

     

    Ingredients

    • 2 Lunds hard boiled eggs halved
    • 1 tablespoon butter
    • Pinch salt and pepper

    Method

    1. Place the butter in a small nonstick skillet.
    2. Heat it over medium heat until melted.
    3. Add the egg halves. Fry them until golden brown, about 3 minutes per side. If the butter browns too much, slightly reduce the heat and keep cooking.
    4. Season the eggs with salt and pepper and serve.
    5. Keep leftovers in the fridge, in an airtight container, for up to 3 days (unless the eggs you used have already spent some time in the fridge)
      Deviled Eggs Pasta Salad

      Easy Egg Tacos

      You won’t believe the flavor in these fast and easy egg tacos! 

      Cooking time: 3 Minutes

       

      Ingredients

      • 4 Lunds eggs
      • ½ tablespoon chili powder
      • ½ tablespoon garlic powder
      • ½ tablespoon cumin
      • ¼ teaspoon kosher salt
      • ½ tablespoon olive oil
      • 4 taco-sized flour tortillas or corn tortillas
      • Salsa
      • 1 handful thinly sliced red onion
      • Hot sauce

      Method

      1. In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and salt, and whisk until combined.
      2. In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 
      3. If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. 
      4. Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
        Deviled Eggs Pasta Salad

        Cloud Eggs

        Try these light-as-air eggs for breakfast, with scrambled ‘cloud’ egg whites, spring onions and chives                                         surrounding a baked egg yolk. Serve on toast.

        Prep time: 10 minutes

        Cooking time: 13 Minutes

        Total time: 23 minutes

        Serves: 2 people

        Ingredients

          • 2 large Lunds eggs
          • 2 tbsp chives, chopped
          • 2 spring onions, finely sliced
          • Wholemeal toast or gluten-free alternative, to serve (optional)

        Method

        1. Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
        2. Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.
          Deviled Eggs Pasta Salad

          Bacon & Egg Breakfast Grilled Cheese

          This doubly good breakfast sandwich combines a load of favorites all in one! Imagine starting your day off with a hearty and melty Bacon and Egg Breakfast Grilled Cheese!

          Prep time: 5 minutes

          Cooking time: 10 Minutes

          Total time: 15 minutes

          Serves: 2 people

          Ingredients

            • 2 Lunds eggs
            • 2 tablespoons milk or water
            • Salt and pepper to taste
            • 3 teaspoons butter at room temperature, divided
            • 4 slices whole wheat or white bread
            • 2 slices slices Colby-Jack cheese
            • 4 slices full-cooked bacon

          Method

          1. In a small bowl, beat eggs, milk, salt, and pepper until blended.
          2. In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking — pulling, lifting, and folding eggs — until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet.
          3. Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up.
          4. Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
            Deviled Eggs Pasta Salad

            Eggs & Chorizo Wraps

            Everyone should know how to make boiled eggs- they are a delicious and easy snack that can be enjoyed on the go, at any time of day.

             Prep time: 20 minutes

            Serves: 6 people

            Ingredients

            • 12 ounces fresh chorizo
            • 6 large Lunds eggs
            • 2 tablespoons 2% milk
            • 1 cup shredded cheddar cheese
            • 6 flour tortillas (20 cm), warmed
            • Optional toppings: Thinly sliced green onions, minced fresh cilantro and salsa

            Method

            1. Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan.
            1. In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

             

              Boiled Eggs

              Boiled Eggs

              Everyone should know how to make boiled eggs- they are a delicious and easy snack that can be enjoyed on the go, at any time of day.

              Prep time: 1 minute
              Cook time: 12 minutes
              Total time: 20 minutes

              Ingredients

              4 Lunds Eggs
              ½ Teaspoon of baking powder

              Method

              Carefully place your eggs into a large saucepan and cover with cold water until the eggs are covered by at least 3 cm of water. Do not overfill or overcrowd the pan, but make sure that the eggs all fit comfortably. Add the baking powder to the water.

              Place the saucepan on the stovetop and bring the water to the boil over a high heat. 

              Once the water is boiling, cover the pan with a lid and remove from the heat. Set a timer for the type of egg firmness you would like. Try 4-6 minutes for soft-boiled eggs with runny yolks and 8-12 minutes for hard-boiled eggs with firm yolks. While the eggs are busy cooking, prepare a large bowl filled with ice and cold water. 

              Once the eggs are done, lift out of the water. Gently place the eggs in the prepared ice-water for around 5 minutes. Once the eggs are cool enough to handle, remove them from the water. 

              Gently tap the eggs against a counter or table and peel away the shell. 

              Enjoy! Season with salt and pepper to taste.

               

                Boiled Eggs

                Pickling Eggs

                Experiment by pickling eggs so that you can grab one on the run. This is typically done with a hard boiled egg that is cured in vinegar, plus the addition of your favorite herbs and spices. You’ll be surprised by just how flavorful they are!

                Ingredients

                • 12 Eggs
                • 8 Ounces White Vinegar
                • 4 Ounces Water
                • 2 Tablespoons Coarse Salt
                • 2 Teaspoons Pickling Spice (mustard seed, allspice, coriander, cloves, ginger, star of anise, ginger, red pepper flakes, cinnamon)
                • 1 Small Shallot, sliced
                • 1 Tablespoon Tri-Colored Peppercorns

                 

                  Pickling Eggs

                  Step 1

                  Boil the eggs: Bring a medium pot of water to a boil. Once it has reached a rolling boil, pull pot off heat, cover with a lid, and leave eggs in hot water an additional 14 minutes for a completely firm yoke. Remove eggs from pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel shells off carefully and slice eggs in half lengthwise. Set aside.

                  Step 2

                  Make the pickling brine: In a saucepan, combine vinegar, water, salt, pickling spice, most of the shallot (reserve a couple slices), and peppercorns. Bring to a rolling boil.

                  Step 3

                  Gently crack one egg, and drop it into the avocado. Keep the yolk intact. Repeat with the remaining eggs and avocadoes and season with salt, pepper and chili flakes, to taste.

                  Baked Eggs in Avocado

                  Baked eggs in avocado are a fantastic breakfast option, combining two great ingredients for a healthy meal that will keep you fuller for longer.  

                  Prep Time: 10 minutes
                  Cook Time: 15 minutes
                  Serves: 25 minutes

                  Ingredients

                  • 3 Avocados, halved and pitted

                  • 2 Tablespoons fresh chives, or the herb of your choice

                  • 6 Lunds Eggs

                  • Salt and pepper, to taste

                  • Chili flakes, to taste (optional)

                   

                    Halved avocadoes filled with eggs

                    Step 1

                    Preheat the oven to 200 degrees Celsius. Spray a baking tray with non-stick spray.

                    Step 2

                    Take a spoon and scoop out around two tablespoons of the avocado flesh, creating a small well in the centre of your avocado. Place the avocadoes onto your baking pan.

                    Step 3

                    Gently crack one egg, and drop it into the avocado. Keep the yolk intact. Repeat with the remaining eggs and avocadoes and season with salt, pepper and chili flakes, to taste.

                    Step 4

                    Place into the oven and bake until the egg whites have set but the yolks are still a bit runny, around 13-18 minutes.

                    Step 5

                    Garnish with chopped chives and serve immediately.

                    Spinach & Tomato Quiche

                    Versatile and delicious, a quiche is the perfect recipe for anything from family lunches, to breakfast, to events. You can serve this quiche warm or cold. 

                    Prep Time: 20 minutes
                    Cook Time: 50 minutes
                    Serves: 1 hour 20 minutes

                    Ingredients

                    • 5 Lunds Eggs
                    • 1 Roll puff pastry dough
                    • 1/2 Cup whipping cream
                    • 300g Spinach, rinsed and chopped
                    • 1 Cup diced feta
                    • 1 1/2 Cup rosa tomatoes, sliced in half
                    • 1/2 Teaspoon smoked paprika
                    • Salt and pepper, to taste

                     

                      Spinach and tomato quiche

                      Step 1

                      Preheat the oven to 200 degrees celcius and grease a quiche or pie dish. 

                      Step 2

                      Mix the eggs, spinach, cream and feta together. Season with salt, pepper and paprika. 

                      Step 3

                      Roll the dough out onto a floured surface and cut a circle that is slightly larger than your dish. Lay the dough onto your dish, lining it up the walls of your pan and prick the dough with a fork. 

                      Step 4

                      Pour the egg mixture over your crust before gently placing the cherry tomatoes in as well. 

                      Step 5

                      Bake for 30 minutes or until the filling is set and the top is golden-brown. Let rest for 10 minutes before serving.

                      Tomato Frittata

                      A delicious and easy lunch or dinner, you can easily customise this frittata recipe to suit your taste. Serve with fresh bread and a sprinkling of fresh herbs.

                      Prep Time: 15 minutes
                      Cook Time: 40 minutes
                      Serves: 6 

                      Ingredients

                      • 6 Lunds Eggs
                      • 1 Tablespoon of olive oil
                      • 3 Tablespoons of finely grated parmesan
                      • 1/4 Cup of cream
                      • 3 Large tomatoes, sliced into thin wedges
                      • 1 Garlic clove, crushed
                      • 200g Cooked bacon, cut into small slices
                      • 1/2 Teaspoon onion powder
                      • 100g Fresh spinach, roughly chopped
                      • Salt and pepper, to taste
                      • Optional: fresh herbs
                      • Optional: dried chili flakes, to taste

                       

                        An Egg Frittata in a pan with a slice of toasted bread

                        Step 1

                        Preheat the oven to 180 degrees celcius. Butter a pie dish or oven proof skilled. 

                        Step 2

                        Place a pan over medium heat with a drizzle of olive oil and add the spinach. Sauté for about 15-30 seconds, or until the spinach is wilted. 

                        Step 3

                        Whisk together the eggs, cream, garlic, parmesan, onion powder and season with salt and pepper.

                        Step 4

                        Add the cooked bacon, tomatoes and spinach and toss to combine. Pour into the prepared dish.

                        Step 5

                        Bake for around 30-35 minutes, or until just set. Cut into wedges and serve warm. If you have any, sprinkle over fresh basil or your herb of choice

                        Spicy Fried Egg Bombs

                        Prep Time: 45 minutes
                        Cook Time: 15 minutes
                        Serves: 6 (Makes aproximately 8 balls)

                        Ingredients

                        • 9 Lunds Eggs
                        • 1 Tbsp. flour
                        • 1 1/2 Tbsp. mayonnaise
                        • 1 Tbsp. cayenne
                        • 1 tsp. cayenne pepper, ground
                        • Salt, to taste
                        • 1/2 tsp. onion powder
                        • 1/2 tsp. dried parsley
                        • 1 pinch black pepper
                        • 1 cup panko breadcrumbs

                        For the aioli

                        • 1/2 cup mayonnaise
                        • 1 tsp. cayenne pepper, ground
                        • Juice from 1/2 lemon 

                        Step 1

                        Bring a  small pot of water to a boil and gently submerge  8 Eggs (the last Egg will be used for the Egg wash). Set the timer for exactly 15 minutes. Rapidly pull the Eggs from pot once time is up.

                        Step 2

                        Transfer eggs into a bowl of ice water and allow  Eggs to cool. Peel eggs when cooled and seperate the whites from the yolks. Mash yolks and place into a bowl. Using a different bowl, do the same to the Egg whites.

                        Step 3

                        Fold the flour, black pepper and 1/2 teaspoon of the Cayenne pepper into the bowl containing the Egg whites. Fold the whites with your hand or a rubber spatula until roughly mixed.

                        Step 4

                        Fold the mayonnaise, 1 tablespoon of cayenne pepper, onion powder, parsley and salt into the bowl containing the yolks. If the consistency is a little loose you can add in a 1/4 tsp of flour to help it set up.

                        Step 5

                        Grab a spoonful of the yolk mixture and roll into a 1-inch ball. Then, cover the ball with the Egg white mixture. To do this, first flatten the Egg white mixture in your hand until it is 1/4 – 1/2 inch thick, and then form around the yolk ball. Place completed balls onto a baking sheet lined with parchment paper. Place the sheet pan in the freezer for 15-20 minutes to chill

                        Step 6

                        While your Egg balls cool, Crack your last Egg into a bowl and add 1 tablespoon water. Whisk  together to mix thoroughly and set aside. Place the Panko in a separate, medium-sized bowl.

                        Step 7

                        To make the aioli, place mayonnaise into a bowl. Gently whisk in the lemon juice and 1/2 teaspoon of cayenne pepper. Set aside.

                        Step 8

                        Remove the balls from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! Roll the balls into the Egg mixture, and then place them into the Panko bowl. Using your other hand, Roll the ball around in Panko and then place on another sheet tray. Continue the process until done.

                        Step 9

                        Heat your deep fryer or large pot with oil to 350°F. Place balls in a deep fryer for 2-3 minutes, or until outside is golden brown. Enjoy!

                        Tomato, feta & pancetta fritatta

                        Prep & Cook Time: 35 minutes
                        Serves: 6

                        Ingredients

                        • 100g pancetta, chopped coarsely
                        • 100g feta cheese, crumbled
                        • 20g finely grated parmesan cheese
                        • 1/3 cup coarsely chopped fresh basil
                        • 6 Lunds eggs
                        • 160 ml pouring cream
                        • 9 mini rima tomatoes, halved lengthway

                         

                        Step 1

                        Preheat the oven to 180 degrees. Grease six-hole muffin pan; line bases with baking powder.

                        Step 2

                        Preheat the oven to 180 degrees. Grease six-hole muffin pan; line bases with baking powder.

                        Step 3

                        Bake frittatas for about 25 minutes. Stand in pan for 5 minutes before turning out.

                        Mayonnaise

                        Prep & Cook Time: 15 minutes
                        Makes 1 cup (250ml)

                        Ingredients

                        • 2 Lunds egg yolks
                        • ½ tsp salt
                        • ¾ tsp mustard powder
                        • 160ml extra light olive oil
                        • 80ml olive oil
                        • 1 tbsp white vinegar

                        Step 1

                        Combine gg yolks, salt and mustard in medium bowl.

                        Step 2

                        Gradually add oils, in thin, steady stream, whisking constantly until mixture thickens. Stir vinegar into mayonnaise.

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                        R101
                        Polokwane
                        Limpopo
                        0699

                        015 225 8000

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