White Eggs

In the seventies, most of our eggs had white shells but gradually brown shelled eggs appeared in the shops and people thought they were healthier. In 2021, during the pandemic, white eggs were back in the supermarkets and sold for half the price of brown ones. The reason? Specific breeds of hen lay white eggs and these breeds can be kept in very large flocks as the hens are not as aggressive as brown egg laying hens. The white shelled eggs are therefore cheaper to produce and used by the food and catering industry. The pandemic closed many of these companies so there was a surplus supply of white eggs which supermarkets are selling at reduced prices. There is no nutritional difference between white and brown eggs although my 1970s students insisted there was and always wanted my brown eggs.

Photo by Debby Hudson on Unsplash

Marguerite Patten

Marguerite Patten’s Cookery in Colour was my first cookery book and I used it for all my cooking exams in the 1960’s. In 2009 I visited her at her home and got my well used book signed. Marguerite was as busy as ever, and at 93 years old, she regularly contributed to BBC discussion programmess on current food issues. We talked about the challenges of cooking in war time, and all the changes in equipment and ingredients that came during the following years.

Marguerite Patten signing my copy of Cookery in Colour

Marguerite gave me a copy of A Century of British Cooking, as I was writing a memoir of teaching in London schools in the 1970s. She has written an astonishing 170 books, which makes my 70 titles seem like a starter. Marguerite worked on the launch of the new pressure cookers which saved fuel in the 1950s – interesting how many things are becoming topical today. She demonstrated the Kenwood Chef when it was invented, and promoted many of the food initiatives in the 50s and 60s – using more wholemeal flour and the soft margarines for cake making.

We talked of offal – Awful Offal my students called it- and remembered stuffed hearts, liver and bacon, and grilled kidneys. Marguerite was involved with many food initiatives, and believed that food should be well cooked and delicious. We sat down to a tea of smoked salmon sandwiches and asparagus rolled in brown bread with cream cheese, followed by homemade fruit cake.

Marguerite was an inspiration to anyone wanting to learn to cook, or write about food. So optimistic, generous and hard working, with a database of stories and memories. I value sharing her memories and sensible opinions on the food we eat.

Marguerite died in 2015 at the age of 99. Jenny Ridgwell

Photo by Jenny Ridgwell