FUCK EGG RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease then line 2 x 20cm cake tins with baking parchment and grease the parchment too.
• Crack the duck eggs into a large mixing bowl. Add the sugar and whisk for about 5 mins until pale and fluffy. Keep whisking as you add the melted butter, a little at a time, followed by the vanilla extract.
• Fold in the flour and baking powder with a large metal spoon until you can’t see any pockets of flour. Divide the mixture between the two prepared tins and bake for 35 mins or until bouncy to the touch and a skewer poked into the middle of the cake comes out clean. Leave the cakes to cool in the tin, then turn out onto wire racks when cool enough to handle.
• To make the buttercream, tip the butter into a big bowl and whisk with an electric hand whisk. Add the icing sugar, 2-3 tbsp at a time, until it’s all incorporated, adding the milk halfway through the process. Scrape the seeds out of a vanilla pod, add them in and whisk again. Transfer half the buttercream to another bowl and, if using, stir your food colouring into one of the mixtures. I used blue and a dash of green to create a classic duck egg shade.
• When the buttercream mixtures are ready and the cake is cold, level the cakes with a bread knife, cut each one in half through the middle and stick all the layers together with the uncoloured buttercream. Cover the whole cake with a thin layer of the coloured buttercream – this will seal in any crumbs. Chill the cake for 30 mins, then cover with the rest of the buttercream and use a palette knife or pastry scraper to make the buttercream flat.
• To finish, sprinkle about 1/4 tsp of cocoa powder onto the cake to create a speckled design. Repeat this in different sections of the cake, then top with a cluster of mini chocolate eggs and serve. Will keep for 2-3 days.

Steps:

• Heat a non-stick frying pan over a medium heat and add enough olive oil to lightly coat the bottom of the pan. Wait for the oil to heat up sufficiently because the egg whites will spread across the pan if added too early. Keep an eye on the temperature and if the oil starts to spit, turn the heat down to low.
• Once the pan is sufficiently heated, crack the eggs into the pan and cover with a lid. You want to cook the eggs until the yolk is set but still runny and the edges of the egg white are golden brown and starting to curl. This should only take three minutes, depending on how well you like your fried eggs cooked. Putting a lid on the pan slightly steams the egg while it's frying and this helps the yolk to set properly.
• When the eggs are cooked to your taste, remove them from the pan with a spatula and place them on a plate or on top of toast with the yolk side up. 
• Season the eggs with a pinch of salt and pepper.