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 ?