judith
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Rebellion in the ranks!OH has finally rebelled. He is refusing to eat any more eggs for a while - claims he has reached saturation point!
I'm going to freeze a load, and we will have a houseful of people at the weekend, so that will help with the backlog. But I am considering this a challenge to sneak eggs past him without his noticing. Lemon curd certainly works, and I can use a few to make some more icecream.
Any more ideas for sneaking eggs onto the menu?
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tahir
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No ideas, I'll have a think
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sean
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Egg liaison sauces, hollandaise, bearnaise etc.
Carbonara
How heavily disguised do they need to be?
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judith
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I think if it looks or tastes eggy, then it won't wash.
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Bugs
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Enriched dough things - brioche, panettone etc? Freeze really well, sliced up and ready to toast from the freezer.
With your lemon curd I saw a recipe in the Telegraph for a Victoria sponge with half a jar of curd mixed in to the mix and the rest splodged on top (you might want to check the exact instructions). Sounds nice and what with eggs in the cake and the curd would see off a fair few.
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Nanny
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rebellioncustard tarts
custard
custard ice cream
salad cream
quiche (if you must)
scotch eggs (they don't have much egg in them)
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Andy B
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Pickle them !
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Bugs
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Sorbets could use up spare egg whites?
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Treacodactyl
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Lemon Meringue Pie?
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judith
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Re: rebellion | Nanny wrote: | | scotch eggs (they don't have much egg in them) |
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Jonnyboy
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You can freeze egg whites.
Make some custard and freeze that as well, how about a luxury bread and butter pudding or even creme brulee.
Souffle's use a fair few as well.
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judith
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Got a whole menu here, excellent.
Twice-baked souffles to start
Then I'm toying with either a pasta carbonara or something and bearnaise sauce (tarragon has just started to come up)
Love the double-whammy with the cake & lemon curd - that will definitely work
Keep 'em coming!
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Andy B
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| Andy B wrote: | | Pickle them ! |
On reflection not much of a disguise! 
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bagpuss
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cake!
chocolate moose?
I have a lovely recipe for an middle eastern orange cake which uses a lot of eggs I could dig out for you if you want
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joanne
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He's eggbound is he  
I'm sorry but this has tickled me - The thoughts of your OH sitting there poker faced with arms folded declaring "Tha's not making me eat any more eggs"
Why he should have a broad northern accent I've no idea - but you know how things pop into your head
Sorry I'm not being very helpful
Joanne
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Bugs
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| Andy B wrote: | | Andy B wrote: | | Pickle them ! |
On reflection not much of a disguise! |
I don't know, it might be so obvious, that he won't realise
Bagpuss, I'd love to see the recipe for the orange cake.
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tahir
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Andy, that's quality
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judith
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| jocorless wrote: | | I'm sorry but this has tickled me - The thoughts of your OH sitting there poker faced with arms folded declaring "Tha's not making me eat any more eggs" |
Well, if you translate it to a Chelmsford accent, the conversation went pretty much along those lines!
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tahir
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| Judith wrote: | | Well, if you translate it to a Chelmsford accent, the conversation went pretty much along those lines! |
I might be moving to his (ex) hood soon.
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judith
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Have you found somewhere then?
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tahir
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Not yet, offer's going in tomorrow, hope to know on Friday (sealed bids)
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joanne
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Ooh Chelmsford - Does anyone remember Chelmsford 123 - one of the best historical comedies ever
Yes I know its off topic but I'm desperately trying to avoid stuffing 200 envelopes with AGM minutes and dog schedules
Joanne
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tahir
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| jocorless wrote: | | Ooh Chelmsford - Does anyone remember Chelmsford 123 - one of the best historical comedies ever |
Why don't they repeat that?
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Nanny
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rebellionwell if you move to chelmsford, you are more or less on the doorstep for the contents of my goatshed tahir
good veggies from the contents of my goat shed, you may rest assured of the blue ribbon quality of this product.................
and it will be free to you
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Bugs
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I'm sure you were offering tea and biscuits last time, Nanny. Is that inflation?
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Nanny
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rebellioni might rustle up a cup of something
in fact i shall be cleaning it out on tues next so tahir will be first in line for next years exciting offer.......
think of the size of the pumpkins!
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tahir
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can't wait nanny, the missus is keen on goats so we might have to take a look at your goat emporium
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sean
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| Andy B wrote: | | Andy B wrote: | | Pickle them ! |
On reflection not much of a disguise! |
But you could draw little lines on them using food colouring, then they'd look like onions. Especially if you cut a little bit off at the top and bottom.
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Nanny
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rebelliontahir, if you get that far i will put the kettle on in your honour
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nora
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Heres a good one to use egg yolks
Truffles
8oz (1 big bar) plain chocolate, I use bourneville
4 egg yolks
2oz butter
4 dessertspoons spirit, brandy or rum are good
4 dessertspoons double cream
Melt chocolate in basin over hot water. When melted, add egg yolks, butter, cream. Mix together. Add spirit and stir in.Beat together until smooth. Either leave to cool ond shape into balls and roll in vermicelli or drinking chocolate OR line a small cake tin with foil, pour in mixture while still warm, put in fridge and when cool, coat with milk chocolate. :icescream: You could also pour it over the ice cream that you're making as a luxury topping.
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tahir
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Re: rebellion | Nanny wrote: | | tahir, if you get that far i will put the kettle on in your honour |
Look forward to it
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dougal
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And use whites for meringues.
Sponge cake is excellent cover.
All sorts of batters, not just Yorkshire Pud
Beefburgers and "croquettes" bind together nicely with a bit of egg.
Bread rolls, scones, whatever without an eggwash glazed top?
And I remember seeing an 'article' on home made pasta (1 egg per 100g flour) on some website or other...
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nettie
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I'm a Chelmsford girlie!!!
Anyone mentioned mayonnaise yet?
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wellington womble
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Choux pastry with curd in would be nice, and choux pastry with cheese in (gougere, I think - cheesy profiteroles, anyway) are fantastic, plus I'd imagine the would freeze.
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ButteryHOLsomeness
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how about egg nog? i know it's technically the wrong time of year but it's soooooo lovely and it doesn't taste like eggs at all
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nettie
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Ah yes and home made Bailey's, I can provide you with a fab recipe if you like!
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Bugs
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| wellington womble wrote: | | choux pastry with cheese in (gougere... |
Oooh yes. Gougere recipe I use (only TD finds it too rich) is a cheese choux ring in a dish, and the centre filled with a mushroom sauce. So I think you could do that with virtually any sauce centre you fancy, and no taste of eggs at all
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wellington womble
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Any chance of the mushroom sauce recipe? I'm allowed out now!
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Bugs
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Hmm, I mightn't be about for a couple of days but I'll try to sort it out for you at the weekend if that's OK?
As I recall it was mushrooms, onions, grated carrot (disappears but adds colour and flavour)...possibly celery...cooked until soft in oil and then add flour and milk etc to make a white sauce - plus herbs, s&p etc - what I can't remember is if there's cheese in the sauce too. I don't think so though. It's very nice and looks lovely as well. Yum.
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thos
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Following Jonathan Swift, might I suggest roast chicken?
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judith
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Thanks everyone for all the inspiration. That should help reduce the backlog. I can also slip a couple of egg boxes into our guests' luggage this weekend!
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wellington womble
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[quote="dougal"]
All sorts of batters, not just Yorkshire Pud
quote]
I know about frying things in batter, but what else did you have in mind? I'm a bit behind with the eggs too!
Bread pudding - has anyone mentioned that yet?
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footprints
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eggsWe bought 6 point of lay a couple of weeks ago. we were quite suprised to have a couple of eggs on the first day and then perhaps 4 a day for just over a week. Then the weather went cold and windy and we have had no eggs since. In fact somebody used the "shop" word yesterday with reference to eggs.
These hens (read chicken dinners) have either found a good way of disguising their eggs. Aquired a clingon cloaking device and they are piled in the corner of the nest box, or they have just stopped laying. My wife has bribed them with boiled potato concoctions and I talk paxo and spatchcocked. Still no eggs.
Never mind. Having read through 3 pages of ideas to disguise eggs
Iv'e gone off eggs anyway 
(What happened to the cholesterol/ 1 a week egg limit?)
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judith
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There is no cholesterol in a home-grown egg - didn't you know that
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dougal
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| wellington womble wrote: | | dougal wrote: | | All sorts of batters, not just Yorkshire Pud ... |
I know about frying things in batter, but what else did you have in mind? |
I was thinking generally, from pancakes to fritters/beignets/onion bahji (pakoras?), and then there's toad in the hole...
And if no one else mentioned it, there's never a bad time to keep the neighbours 'on-side'...
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