Friday, 1 April 2011

Mmmm Eggs

Posted by Bel
from Spiral Garden

Our pullets born here on the farm last year are just coming into lay. And those hens who chose to moult over summer are also laying again. So at last we have an abundance of eggs again. Eggs to make quiche for dinner, to have boiled for packed lunches, to poach and pop onto sourdough toast with cracked pepper and herbs for a delicious brekky... Pink eggs, brown eggs, white eggs, blue eggs, big eggs, tiny eggs and even giant duck eggs sometimes!

Some of my favourite egg recipes are...

Asian Omelette

few cups of cooked noodles
6 eggs (large)
garam marsala, chili or preferred seasoning
a little Massel chicken-style stock powder

Cook noodles as per packet directions. Drain and rinse with cold water. Beat eggs with spices and stock powder. Add noodles to egg mix and combine.

Heat a little oil in a heavy-based frypan. Add enough of the mix to cover the base of the pan. As it’s frying, push around the edges so a nice firm ‘cake’ is forming. Once the cake is golden on the bottom, fold in half, omelette-style. Fry a little longer, then flip to fry the other side if you’re not sure it’s done through…

Remove from pan and continue until all the mix is done.

We cut our omlettes in half as we used a large cast iron frypan. We serve them with some plain boiled basmati rice and green vegetables, tamari and some chilli and garlic sauce. Very simple, cheap and filling.

Pumpkin & Spinach Frittata

900g pumpkin, sliced thinly
2 cloves garlic, crushed
1 tbspn olive oil
6 eggs
1/2 cup cream
40g spinach leaves
sprinkle of parmesan & grated cheddar

Preheat oven to 180 degrees C. Bake pumpkin, brushed with oil and garlic, till tender. Line baking dish with paper. Whisk eggs and cream and season. Layer ingredients in dish & bake for 25 minutes.

Zucchini Slice

400g zucchini, grated
1 medium carrot, grated
1 cup grated cheese
1 cup wholemeal flour + 1tsp baking powder
1/2 cup oil
5 eggs, beaten
salt & pepper

Combine all ingredients and stir. Smooth into a baking tray and cook for 40 minutes at 180 degrees C. Slice and serve. Can be frozen for lunchboxes.


2 eggs
3 tbspn cornflour
3 cups milk
3 tbspn sugar
1 tsp vanilla

Mix and whisk first 3 ingredients in a saucepan. Place onto heat and keep whisking until it becomes thick and creamy. Take off the heat and add sugar and vanilla and whisk through. Don’t add sugar whilst on the heat or custard will stick to the pan.

You can add cocoa (about 1/2 cup) to make chocolate custard or add cinnamon, lemon rind or other spices for a different flavour.

Do you have a favourite recipe to use up excess eggs?