Lunch and dinner sorted

Being considerate and mindful of sustainable eating and minimising food waste is a simple change that can make all the difference. For many, food waste has started to come to the forefront of people's minds and instead of putting leftover ingredients into the food waste bin, people are looking for alternatives. Here at Purely Organic, we’re here to make you make little changes, to help you help the planet. To do this we’ll be releasing our top recipes to help stop and minimise food waste and see how our eggs can be used in many different ways without a compromise on flavour. The first of our recipes will cover you for lunch and dinner with our quick and easy Egg White Omelette for Lunch and a creamy Carbonara Dinner.

But first thing's first, “how do you separate the egg whites from the yolk?” Here are some handy tips:

  • The shell method. Firmly crack your Purely Organic egg on the side of a bowl. Holding the egg above a bowl use your thumbs to separate the two halves of the egg. Let the whites drip into the bowl and carefully transfer the yolk from one half to the other. The egg whites will drop into the bowl below and leave you with just the yolk.
  • The hand method. Make sure those hands are clean! Once you’ve cracked the egg into a bowl, use your hand to scoop the yolks out. Or if you pour straight into your hand you can let the whites slip through your fingers and keep hold of the yolk.
  • The suction method. Once you’ve cracked the eggs into a bowl use a clean water bottle and squeeze the middle and hold tight. Whilst holding tight, place over the yolk. The suction from the squeeze will pop the yolk into the bottle.

Now you’ve cracked separating our Purely Organic eggs, see our tasty recipes below.

Egg White Omelette

Egg White Omelette Recipe

Serves 1 


  • 2 spring onions, sliced
  • 50g baby spinach
  • 1 tbsp chopped fresh herbs of choice
  • A pinch of salt and pepper
  • 3 Purely Organic egg whites
  • Olive oil

- Add a small amount of your olive oil to a non-stick frying pan.

-To your non-stick pan add spring onions, spinach and herbs of your choice. Cook over medium heat until spinach is wilted. Remove all from the pan and season with salt and pepper.

- Add a dash more olive oil to your non-stick pan again and in a large bowl whisk 3 egg whites (ensuring to keep the 3 egg yolks safe for tonight's Carbonara). The consistency you are looking for here is soft peaks so you may want to use an electric whisk for this.

- Once it’s the perfect consistency add egg whites to the pan and heat for 2 minutes or until it’s mostly cooked. Add the spring onion, spinach and herb mix which was set aside as an even layer on top. Cook for a further 3 minutes or until the base is golden brown.

- Fold over the omelette being careful that it is hot and serve.

Why not try different fillings for the omelette such as cheese, bacon and mushroom, tomato and basil or bell pepper and chorizo. If you have any leftovers in that fridge, get creative!

No Waste Easy Creamy Carbonara

Easy Creamy Carbonara Recipe

Serves 2 


  • 1 clove of garlic
  • extra virgin olive oil
  • 200g dried spaghetti (or preferred pasta)
  • 3 Purely Organic egg yolks
  • 40g Parmesan cheese and extra to serve
  • 150g pancetta pieces. Be mindful in selecting the pancetta with the highest welfare Using leftover ham works just as well
  • Salt and pepper


  • In a bowl add the egg yolks (saved from the lunchtime omelette), grated parmesan and a pinch of pepper and mix. Set aside.
  • If not already cut, dice pancetta into small pieces. Set aside.
  • In a large pan cook the pasta with a pinch of salt until cooked (al dente).
  • Whilst the pasta is cooking in a non-stick pan add the olive oil, crushed garlic and pancetta and cook on medium heat until crisp.
  • Drain the pasta but remember to keep a cup full to add to the dish in the next step.
  • Add spaghetti to the non-stick pan along with your garlic, and pancetta and mix well.
  • Remove from heat and add a splash of the pasta water and mix. Add salt and pepper.
  • Pour in the egg mixture that was set aside earlier, as the pan and spaghetti is still hot it will gently cook the egg instead of scrambling it.
  • Mix well and if needed add more pasta water until it covers the spaghetti and appears glossy.
  • Serve with a handful of your grated parmesan cheese and salt and pepper to taste.

And there you have it, two tasty sustainable meals with zero waste from our Purely Organic eggs. Keep your eyes peeled for our next recipes.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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