Improper Butter Launches Lightly Sea Salted Butter
25th July 2016
Award winning start-up, Improper Butter, the young butter brand that targets a millennial consumer, has just launched its Lightly Salted Grass-fed Butter onto the Irish market.
The announcement comes shortly after its UK launch into online retailer Ocado. The company – which has won two consecutive Great Taste Awards (2014/15) – launched their reduced salt butter due to consumer and retailer demand.
Co-founder Elaine Lavery commented, “We love proper Irish grass-fed butter but wanted to look at how we could reduce the salt content. We sourced our finely milled mineral sea salt from the bay at Clougherhead, a gorgeous fishing village in Louth. Through innovative filtration techniques our salt is non-oxidised, naturally higher in minerals, sustainably sourced and tastes incredible allowing our every-occasion butter to be 30% lower salt than standard Irish butter.”
They’ve teamed up with O’Egg, Ireland’s only dedicated free-range egg producer to bring you their ultimate scrambled egg recipe – perfect for slow release energy throughout the day. The key is low and slow with plenty of butter. Make a minute (or three) for this naturally nutritious breakfast.
Ingredients
100g O’Egg free-range liquid egg per person
A drop of (whole) milk per person
A generous knob of Improper Lightly Salted Butter per person, and extra for the toast
Freshly toasted rye bread, sourdough or bagel halves
Method
Melt the butter in the pan, over a low heat.
When the butter has melted, tip in the eggs and turn up the heat a tiny notch. Add a drop of milk per person to the mix.
Cook the eggs slowly, stirring occasionally with wooden spoon. Within a couple of minutes, the eggs will start to gently scramble. Cook to your desired texture (we like ours really soft).
Serve with fresh toast, with lashings more butter. Satisfaction guaranteed!
