Happy Egg Co Masterclass with Mat Folas


Recently I was invited to a masterclass with Masterchef 2009 winner Mat Folas courtesy of The Happy Egg Co. To see all the pictures of the evening click here.



I was pretty excited because I’d never had the opportunity to have a cooking lesson with a celebrity chef before! Besides being a Masterchef winner Mat is the owner of the Wild Garlic in Dorset.

Mat showed us how to make some nifty dishes using eggs of course! I accepted this invitation after the reassurance that the farms are indeed audited by the RSPCA Freedom Food annually and also by “field teams” to observe the hens behavior.


The company has launched a range of branded products including quiches, scotch and sandwich fillers. They also mentioned a few trial creperies around the UK.

Battery eggs are now illegal in the egg and as a result the UK has the highest free range egg rate in the world.  The Happy Egg Co farms are certified gold and platinum by the RSPCA. What I didn’t know was there is a huge difference in the  classes of farms and platinum farms are the very best. Happy Egg  farms have items such as sand pits, perching platforms and toys for the chickens to peck at (to discourage pecking at each other).


The first thing Mat showed us how to do was make our own homemade Mayo. I never thought that making my own mayonnaise would be easy.

Mat’s Recipe for Homemade Mayo
200ml Rapeseed Oil
1 egg
1 cup white wine vinegar
pinch of salt

1. Using a stick blender pour all the ingredients in a slim container. Place the stick blender directly on top of the egg yolk and begin to blend. Slowly lift the blender up and keep blending until combined. Viola!


My favorite of course was the super rich chocolate fondant. Mat used a rich dark chocolate so the fondant isn’t overly sweet.

Chocolate Fondant for One

50g butter
50g bitter chocolate (70% or 85%)
50g caster sugar
1 egg
1 egg yolk
50g flour
pinch of salt
orange zest (optional)

1. Butter and dust a ramekin with cocoa powder and freeze for 5 minutes. In a small sauce pan melt the butter and chocolate over low heat.
2. In a bowl whisk the egg, egg yolk and sugar. Fold in the flour and salt and then fold in the melted chocolate mixture and orange zest.
3. Pour the mixture into the ramekin and bake at 220 C for about 9 minutes.



The last thing Mat showed us how to make was was poached eggs with hollandaise, which as a brunch lover I was ecstatic about.


I once wasted 6 eggs trying to make poached eggs using the “swirl” method I saw on a popular blog. Mat showed us the best way I’ve ever seen.


Place an egg in a pot of boiling water for about 10 seconds. Take the egg out and quickly crack it in the pot. The egg should stay together and after 2 minutes is ready to eat!

Hollandaise sauce was also way easier than I thought! I tried making it in my blender before and it was a disaster.

Hollandaise Sauce
250g butter (I asked and fake butter won’t do here)
4 egg yolks
lemon juice
pinch of salt

1. Melt the butter and let it cool a bit. Pour the egg yolks into a slender container. Pour in the cooled butter, squeeze of lemon juice and salt.
2. Place the stick blender directly over one of the egg yolks and begin to blend. Raise the blender as it begins to combine and keep blending until smooth. Leftovers can be saved and stored in the fridge.

Best trick Mat taught us was if for some reason this fails, the sauce (and the Mayo) can be saved by cracking another egg yolk and blending again.

Thank you to Happy Egg Co and Matt for a fun evening!

I was invited as a guest by Happy Egg Co. Hopefully I have noted all the facts correctly! I was furiously scribbling notes during the evening.

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  1. Angel Collins

    I’ve made homemade mayo before and the mixing part is the tough on the hands. However, to see that it came out right made me proud of myself. It was worth the effort.

  2. You have been busy! What a great time out. I love the commercials for the Happy Egg company and even though I have chickens of my own, I buy theirs if I am in need.

  3. Wow that’s awesome! Looks like you had a great time and learned lots of useful tips.

    I always buy Happy Eggs and am happy to pay more for them since I trust them and know no chickens are being harmed to fund my baking habit!

    They also have a creperie in Nottingham – I thought it might just be for pancake day but I hope it sticks around!! They don’t seem to have a good variety of sweet pancakes on their menu though (only 1!).

    • Hello from the happy egg co.!
      Glad you like our Pancake restaurant – just to let you know that the happy egg co.’s Pancakes & More is a permanent restaurant – in fact we have restaurants in Newcastle, Nottingham and Lakeside – so there’s time to visit them all!
      We’ll take your thoughts on board regarding the pancake flavours, thanks! Do you have any toppings that you’d like to see on the menu?

  4. How lucky to attend his class. Thank you very much for showing us the recipes prepared. I always make mayonnaise at home and goes great. kisses

  5. Wow I’ve never heard of Happy Egg before ~ looks like you had a great time 😀

  6. What a clever idea for poaching an egg! I’ll have to try that.