Egg Glut

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Egg Glut

Postby Zosherooney » March 28th, 2018, 6:25 pm

Nice problem to have !

We have been researching new and different recipes and found these and decided to share....https://www.theguardian.com/lifeandstyl ... g-brunches
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Re: Egg Glut

Postby Suelle » March 28th, 2018, 8:09 pm

Fortunately it's no longer considered unhealthy to eat eggs daily! :D
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Re: Egg Glut

Postby Amber » March 28th, 2018, 8:27 pm

Try googling Japanese inside out eggs, where the yolk is in the outside :shock: :D .
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Re: Egg Glut

Postby Ratatouille » March 29th, 2018, 7:59 am

Thanks for those Zosh. Thought the thought of yogyrt poaches eggs is too awful to think about :sprout:

We seem to have a permanent glut, but there are always uses. I lovr Jhon Tovey's rich baked rum custards with banana - uses the yolks so the whites are for a new stock of meringues
Je pense, donc je suis. - Decartes
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Re: Egg Glut

Postby karadekoolaid » March 29th, 2018, 5:28 pm

You could also try "Perico" - Venezuelan Scrambled Eggs:

4 eggs, beaten
1 scallion, finely chopped
1/2 red pepper, finely chopped
1 large tomato, finely chopped
Tbsp chopped coriander leaf
Splash of cream or buttermilk
Olive oil for frying

Heat the oil in a frying pan and add the onion and peppers. Cook until they begin to soften, then add the tomatoes. Cook for 2-3 minutes. Add the eggs and stir to mix, until the eggs are barely set. Add the coriander and the cream. Serve with arepas.
" Bite off more than you can chew, then chew like Hell!"
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Re: Egg Glut

Postby Zosherooney » March 29th, 2018, 5:49 pm

Scrumpy Delish Kool....... :chops: :chops:

Thanks everyone else......
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Re: Egg Glut

Postby mum-at-the-oven » April 2nd, 2018, 1:29 am

Peter Gordon or Nigellas Turkish Eggs are wonderful
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Re: Egg Glut

Postby Zosherooney » April 2nd, 2018, 5:57 am

Thanks MATO they certainly do look different. I happen to have all ingredients so might go for it this morning.... :D Even the sourdough toast ! :tu:
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Re: Egg Glut

Postby Catherine » April 7th, 2018, 7:53 pm

Coddled eggs?
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Re: Egg Glut

Postby Zosherooney » April 11th, 2018, 5:39 am

Lots of good tips out there - thanks. I used one in a small amount of lemming curd I made last night. As my SC is on I have just popped 4 in there to hard boil. Mr. Z. is meant to be working Thu./Fri. so either for sarnies or an egg curry over the w/e. I have a couple of naan breads that will go with it too.
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Re: Egg Glut

Postby Herbidacious » April 11th, 2018, 6:56 am

I have still got about 16 (20 ?!) eggs to eat having eaten nothing but eggs, it feels for a few days. I've had baked eggs, fried egg, made bread and butter pudding. I suppose I should make a Spanish omelette, really. I wonder how long they will keep. I don't know exactly how old they are as they came form a garden. A few of the yolks have broken on cracking. Last night's egg yolk stood proud as I fried it though.
I was thinking migas tonight... on the other hand, a night off eggs would be appealing.
I suppose I could also make twice baked souffles, as they can be made ahead.
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Re: Egg Glut

Postby scullion » April 11th, 2018, 7:15 am

see what degree of floating they do when put into water to check their freshness. if an end is still on the bottom of the vessel they're ok if they're bobbing or floating then they're not - but that's probably teaching you to suck eggs (no comment on your age or family association).
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Re: Egg Glut

Postby Herbidacious » April 11th, 2018, 7:45 am

:D I was aware of that but was relying on the sniff test
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Re: Egg Glut

Postby Prettykiwicrazy » April 11th, 2018, 5:32 pm

Actually made shakshuka last night. My version is frying a mix of onion garlic, chilli, peppers and cumin till soft, then adding tinned tomatoes and simmering before cracking the eggs in until cooked. I added loads of coriander at the end, with some crusty bread. Nice with feta too
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Re: Egg Glut

Postby Seatallan » April 11th, 2018, 5:40 pm

:hungry: :hungry: :hungry: :hungry: :hungry:
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