Why you should use Lion Eggs

What short of egg you like to serve is a matter of choice – organic, free range, double yolk, extra nutrient – but one thing is for sure, you don’t want to cause food poisoning from Salmonella, and the only way to be sure of that is to use British Lion Eggs.

The British Lion Scheme

• The British Lion Scheme is a UK-only food safety system for hen eggs developed and enforced by the British Egg Industry Council.
• Introduced after salmonella scares in the 1980s, it involves vaccination of hens, traceability, biosecurity, hygiene, and enforcement of rigorous standards.
• Lion is considered the safest egg scheme globally.
• The Lion does not extend to other eggs such as duck or goose.

Importance for Caterers

• By choosing to use Lion eggs, it means you can serve undercooked or raw eggs in dishes without food safety risk. This is the case for all customers, including vulnerable groups (elderly, pregnant, immunocompromised).
• Lion eggs can now be used for lightly poached and runny boiled eggs even in care homes, allowing that pleasure of a “rise and shine” egg for the elderly once again.
• Embedded in a HACCP plan, having Lion eggs helps achieve better food hygiene ratings because it creates confidence in management and reduces microbiological and chemical hazards.
• Using Lion eggs reduces legal risks and supports due diligence in case of food safety incidents.

Legal and Financial Implications

• Using non-Lion eggs can lead to:
  • Potential food poisoning outbreaks
  • Prosecution
  • Civil lawsuits
  • Invalidated insurance
  • Reputational damage
• Outbreaks have been caused by what seems like a small mistake,  for example buying eggs from a corner shop when in short supply, to make chocolate mousse, ice cream or mayonnaise.

Risks of Imported Eggs

• Increasingly imported eggs are getting into the UK market as cheaper alternatives – but they cannot be Lion and are unlikely to meet UK safety standards. Even in times of financial hardship it is important not to cut costs here!
• Packers of eggs sourced abroad but packed in the UK will put a UK mark on the label which can confuse those in the hospitality industry buying eggs wholesale. However, a check of the eggs themselves will reveal their country of origin.
• Imported eggs pose a risk of Salmonella. Quite frankly if you serve undercooked or raw imported eggs, then you could poison your customers.
• Checking the provenance of eggs is critical for due diligence and safety. Don’t be tempted by price – it could cost you dearly.
• If your HACCP or food safety management system specifies Lion eggs and you use imported eggs, you have drawn a horse and cart through your due diligence.

Storage and Handling tips

• Eggs should be stored below 20°C, ideally in the fridge.
• Cracked or pooled eggs must also be refrigerated.
• Don’t leave egg-based mixtures (like pancake batter) at room temperature.

Beyond Salmonella

• The British Lion Scheme covers both microbiological and chemical safety.
• Chemical risks like fipronil and dioxins are also concerns and accidental contamination has caused vast recalls abroad.

HACCP and Policy Compliance

• Businesses can update their HACCP plans to specify Lion eggs.
• Staff must be trained to recognize and use only Lion-marked eggs.
• Consistency between policy and practice is crucial.

Travel and Cultural Differences

• UK consumers may forget that egg safety abroad is not the same.
• Runny eggs or homemade mayonnaise in other countries can pose serious risks.

Final Thoughts

• Always choose British Lion eggs—for safety, legality, and peace of mind.
• It’s a simple step that protects customers, businesses, and reputations.
• You could even advertise the fact that you use Lion eggs on the menu to give customer confidence.
• Watch the first episode of the Series “Recipe for Success” here.