Eggs

Penelope_Penguin

Anne_Marie wrote:

Ah, think it is the fact that you have your own hens. You can appreciate a lovely egg, and use it. The taste is soooooo good, just plain boiled or fried eggs are a treat with some freshly made home made bread - to die for. Nothing like any egg bought in a shop, even free range.

Indeed, children are asking for a 2-egg omelette each for breakfast, so need to buy some and mix them with our own, as I want to keep some home grown eggs for cakes. It's the colour of the yolk that's so much better - ours are corn fed, so the yolks, so cakes, etc, much better colour!

Only suggestion is to get more chickens to get a glut........all depends on space that you have.........and do you really want more than you can use?

Funny you should say that - photo is one of 2 Buff Orpingtons we raised from eggs in the spring. She's called Ecochick. Her sister's Billie (after Billy Elliot - as a small chick she would do beautiful arabesqes). (Sorry, can't resize the photo - will sort that today) We aim to raise more next year

Penny. x

researcher

pollyanna24 wrote:

It's annoying that I only have one frying pan, so we have to eat at separate times. We both have a 3egg omelette. Can I bung all 6 eggs into the frying pan, make one huge one and just cut in half? Then we can eat at the same time.

Yes - just put the pan under a hot grill to cook the top

researcher

(Quantities are very flexible)

Sauté in olive oil in your frying pan, a large diced potato, an onion, a pepper and when softened add a handful of frozen peas. Add 6 beaten eggs (seasoned with S + P) to the pan. Keep heat to medium/low and allow the omelette to set and cook to golden brown. (This is the tricky bit coming up), place a plate on top of the uncooked omlette and flip it onto the plate, so the uncooked eggy mixture is on the bottom, now slide this back into the pan and continue to cook until firm.

Eat in slices, hot or cold (but don't keep in the fridge). Lovely.

You can use leftover veges too, some like with added parsley, or garlic. In fact be as adventurous as you like. It's lovely with asparagus.

squeaky

I do a version with a tin of tuna added (and often use the oil to start the frying with). And I don't whip the eggs; I put them in whole, then I wait until they start cooking and I have the start of some solid white bits and some solid yellow bits, and then just gently stir round (one circle very now and then) so that everything gets coated in remaining sloppy egg and so will bind. That way I get nice solid bits of egg white and egg yolk in there.

Works for me

newlywed

Penny_Watcher wrote:

The kids call it Eggy Bread but OH has always called it Gypsy Bread.

DD2 likes to have it with honey (memories of Micky Waffles and Maple Syrup from the holidays _pale_)

We've always called it Gypsy toast (but just using beaten egg, not milk). But apparently for it to be true gypsy toast, you're meant to steal the eggs

I like it with chopped banana and maple syrup over it - like they serve in Canada called French Toast.

Yum.

meerkatgirl

I've just had another eggy idea! Oeufs en cocotte

Grease a couple of ramekins, and at the bottom, put in some chopped tomato and basil (or fried onion/mushroom/chopped spinach, or whatever you fancy, basically!) then crack an egg on top.

Put a desertspoon of milk over the egg and top with cheese.

Bake in the oven until set, (the ramekins need to be standing in a dish of water).

Serve with crusty bread and salad. Yum!

Anne_Marie_2

Another favourite of mine is steamed asparagus drained, with poached egg on top with some hollandaise sauce - think you are supposed to put all this on a bit of toast with a bit of ham, but I am vegetarian, so leave out the ham & like toast to be crunchy, so have that at side of plate. It's delicious.

Bambam

newlywed wrote:

I like it with chopped banana and maple syrup over it - like they serve in Canada called French Toast.

Yum.

That sounds yummy. Something else to go into my recipe folder! That would make a nice alternative to cereal and chopped banana for breakfast:drool: