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HenX



Joined: 27 Apr 2009
Posts: 1459
Location: Forest of Dean
PostPosted: Thu Apr 29, 10 7:04 am    Post subject: Eggs  Reply with quote    

Well I know have an official glut of eggs, turns out I just can't eat that many omlettes.

Setting up a stand to sell some is in progress, but I'm waiting on egg boxes to arrive. So does anyone have any good suggestions for egg recipes/preservation. I've already made quiche and a lot of cake this week, but what else can I do with them?!

JB



Joined: 08 Jun 2005
Posts: 7743
Location: 91 N
PostPosted: Thu Apr 29, 10 8:13 am    Post subject: Reply with quote    

Ice cream?, pickled eggs? Freeze them for later cooking use

HenX



Joined: 27 Apr 2009
Posts: 1459
Location: Forest of Dean
PostPosted: Thu Apr 29, 10 8:14 am    Post subject: Reply with quote    

You can freeze them..... I'm guessing not in the shells, that could be amusing but messy!

T.G



Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not
PostPosted: Thu Apr 29, 10 8:19 am    Post subject: Re: Eggs Reply with quote    

Crookham Farm wrote:
Setting up a stand to sell some is in progress, but I'm waiting on egg boxes to arrive.


the village shop (decades ago - its been defunt for about ooo 15 years or more) used to give you your freerange eggs in a brown paper bag

Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8617
Location: Devon, uk
PostPosted: Thu Apr 29, 10 11:19 am    Post subject: Reply with quote    

Crookham Farm wrote:
You can freeze them..... I'm guessing not in the shells, that could be amusing but messy!


yeh - beat them first and label the pot with how many you have in there.. good for cakes, quiche etc

wellington womble



Joined: 08 Nov 2004
Posts: 14674
Location: East Midlands
PostPosted: Thu Apr 29, 10 2:46 pm    Post subject: Reply with quote    

Ice cream? Lemon curd (in or out of merangue pie) - it freezes fine, even in cakes. There is a river cafe lemon tart recipe that uses 15 eggs. I can look it out if google doesn't find it. What about Yorkshire puddings (toad in the hole?) or pancakes. There is a recipe in the database for lemon and marscapone tart, which I suspect would work equally well with chocolate.

Much as I hate saying do a search, this does come up mostyears, so it might be worth a trawl - I'm sure the river cafe tart recipe was on one of them. Oh, I just thought of custard (not strictly allowed for pregnant people, though. Same sadly goes for lemon curd)

Green Rosie



Joined: 13 May 2007
Posts: 10490
Location: Calvados, France
PostPosted: Thu Apr 29, 10 3:23 pm    Post subject: Reply with quote    

JB wrote:
Freeze them for later cooking use


Any idea how long they keep for in the freezer?

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34851
Location: Devon
PostPosted: Thu Apr 29, 10 4:37 pm    Post subject: Reply with quote    

Brownies


Clafoutis

Dur Mou

woodsprite



Joined: 20 Mar 2006
Posts: 2943
Location: North Herefordshire
PostPosted: Thu Apr 29, 10 5:04 pm    Post subject: Reply with quote    

I freeze my excess to use through the winter, 4 months is probably the longest I've frozen them for

HenX



Joined: 27 Apr 2009
Posts: 1459
Location: Forest of Dean
PostPosted: Thu Apr 29, 10 6:19 pm    Post subject: Reply with quote    

Thank you for all the suggestions! I've put a dozen into the freezer and am going to make some meringues tomorrow (also not strictly allowed for pregnant ladies, but I'm at the stage where I don't care!) and probably some sponge cakes to freeze.

James



Joined: 11 Jan 2006
Posts: 2865
Location: York
PostPosted: Thu Apr 29, 10 11:17 pm    Post subject: hollandaise sauce Reply with quote    

with asparagus coming soon, you'll need some hollandaise sauce:
(also fantastic with trout & salmon)
enough for about 5 or 6 servings.
6 oz butter
1Tbsp white wine vinegar
2 Tbsp lemon juice
3 egg yolks (see below for the what to do with the whites...)
half a tsp caster sugar
a pinch of salt

put butter in saucepan and melt slowly.
Place vinegar & lemon juice in another pan, bring to boil.
Put egg yolks, sugar and salt into a liquidizer.
Turn on the liquidizer and gradually add all the hot lemon/vinegar.
When the butter starts to bubble, slowly dribble this into the liquidizer (motor still running).
Best served straight away. Keep warm for short periods use a bain marie

So now you've got 3 egg whites left over, what to do with them? Ameritti Biscuits
180 g ground almonds
180 g caster sugar
3 egg whites
a tsp of lemon juice
a dribble of almond essence

In a large bowl, add the lemon juice and about half of the sugar to the egg whites and whip till stiff peak, then fold in rest of sugar.
Fold in almonds, then the almond essence.
Put teaspoons of mix onto baking parchment.
bake at 180 c for 20 minutes, then 120c for about the same, then turn off the cooker and leave the oven door ajar till cool.

JB



Joined: 08 Jun 2005
Posts: 7743
Location: 91 N
PostPosted: Fri Apr 30, 10 9:09 am    Post subject: Reply with quote    

colour it green wrote:
Crookham Farm wrote:
You can freeze them..... I'm guessing not in the shells, that could be amusing but messy!


yeh - beat them first and label the pot with how many you have in there.. good for cakes, quiche etc


Why beat them first?

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Fri Apr 30, 10 9:12 am    Post subject: Reply with quote    

JB wrote:
Why beat them first?


I suspect that comes from the fact that the advice used to be to beat them with a pinch of salt for savoury dishes and a bit of sugar for sweet ones - presumably because it was thought that it kept better that way. No idea if it does make a difference.

Green Rosie



Joined: 13 May 2007
Posts: 10490
Location: Calvados, France
PostPosted: Fri Apr 30, 10 10:51 am    Post subject: Reply with quote    

I've just frozen 4 lots of 4 eggs each - still got a mountain though

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41482
Location: North Devon
PostPosted: Fri Apr 30, 10 11:09 am    Post subject: Reply with quote    

judith wrote:
JB wrote:
Why beat them first?


I suspect that comes from the fact that the advice used to be to beat them with a pinch of salt for savoury dishes and a bit of sugar for sweet ones - presumably because it was thought that it kept better that way. No idea if it does make a difference.


ISTR that the yolks go sort of thick and claggy if you freeze them without beating them first. I couldn't swear to that though, it was all a long time ago.

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