Saturday 5 July 2014

EGGS


As eggs were on the menu this morning (!) here’s some info about them.

We have our own hens so we have lovely free range eggs every morning !
Eggs are a great source of protein and are so versatile in both savoury and sweet dishes. 
Here’s a picture to show the different type egg:





For those who are not sure how long to cook an egg for…..here’s a great guide !
It’s amazing how quick it can change from one texture to another !



Eggs can be:
  • Hard boiled – cooled, mashed in butter/mayo for sambos
                         I like to add chopped scallions/spring onions
                         and chopped tomatoes
                      -  In a cup for the kiddies
                      -  Cooled, sliced for salads
  • Soft boiled    -  in a cup, dunked with bread/toast soldiers!
  • Simply fried !
  • Oven baked – in a oven proof dish (as previous post this morning)
  • Poached      -  Placed over a toasted bagel, topped with some bacon or streaky rashers                      (my favourite way!!
                          - Or placed on a dry piece of toast for healthy option
  • Omelettes/pancakes/frittatas/quiches/scrambled
  • Baking cakes/buns/dessert
  • Sauce thickener
  • Coating for batters

I used white of eggs today to make a Pavalova (recipe & pic to follow) 

Do you have any tips or ideas for baking/cooking with eggs ?


2 comments:

  1. I put a dash of vinegar in the water when i am poaching eggs it keeps the egg nice and white and keeps them from breaking up.

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