NEEPS

Julie · Posted: Sat Mar 28, 2009 10:52 pm Post subject: Egg recipes

For everyone with eggs galore at the moment!!
Put your egg recipes here please

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lor138 · Posted: Sat Mar 28, 2009 11:42 pm Post subject:

Pizza omelette

Couple of eggs
Mixed Herbs
Chopped ham
Tomatoes
Grated cheese

Start cooking Omelette then add tomatoes, ham, and chopped ham on top. Cook for a further minute or so.
Top with grated cheese and bung under the grill until golden and souffled. Delicious.
The kids love this. So quick and easy!
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Julie · Posted: Sat Mar 28, 2009 11:55 pm Post subject:

Omelettes are a great way of using up left overs too aren't they?
I add onion, mushrooms, peas and whatever to left over potatoes (diced up), season it with paprika and black pepper and make an ommelette out of that.
I'm experimenting with the oven currently. It cooks an omelette in a fraction of the time and top and bottom get browned. No snotty middles in our house I'm afraid, no matter what professional chefs say.....making me heave just thinking about it lol.
Easy way to cook sausages too...and bacon for that matter.
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lor138 · Posted: Sun Mar 29, 2009 12:26 am Post subject:

Yeah, should've added that you can add whatever you want really - fab! Same in our house...no wibbly middles in the omelettes for our kids. Yuck!
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andybebbington · Posted: Sun Mar 29, 2009 12:39 am Post subject:

omelettes are a favourite here we add anything my fav is bacon, tomatoe, blackpudding onion and a bit of cheese on top
also like eggs in a sandwitch either boiled fried or poached on either bread, toast or a roll

baked egg custard is also a favourite

wisk two eggs with 2oz sugar, warm 1/2pt milk in a pan and wisk in gradually to egg mix pour in to oven proof dish and top with grated nutmeg put in a bain marie and cook on a low heat till egg sets

my grandad made it with milk powder adding a bit of extra powder than required to make a bit richer

you could also add vanila pod/seeds/essance to milk when heating

have used above recipe in a bread and butter pudding using either broish(my spelling rubbish) or fruit loafs/teacakes/hotcross buns and any dried fruit then pour custard over and coook in bain marie
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JoH · Posted: Sun Mar 29, 2009 9:15 am Post subject:

http://incessantramblingsofa30something.blogspot.com/search/label/eggs

Julie · Posted: Sat Apr 04, 2009 3:39 pm Post subject:

Egg custard made in the pressure cooker - very quick.
You could bake it in the oven but you'll have to work out your own cooking times.

6 eggs
1 1/4 pints milk
2 oz vanilla sugar
Grated fresh nutmeg - to taste

Heat the milk and dissolve the sugar in it whilst it is heating. Don't let it boil.
Whisk the eggs lightly and pour the hot milk in whisking as you do so. Put at least a half pint of water into the pressure cooker. Pour the custard into a suitably sized pudding bowl through a sieve (not essential, but it catches those stringy bits that occur in the eggs) and grate the nutmeg on top.
Place on a trivet inside the cooker and bring to pressure. Cook for ten minutes at five pounds pressure and turn off the heat. Allow the cooker to depressurise naturally. Eat hot or cold.
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cmiddleton · Posted: Sun Apr 05, 2009 4:58 pm Post subject:

Make a curry, hard boil your eggs, chop into quarters and add eggs to your curry. mmmmm yummy.
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Julie · Posted: Wed Apr 15, 2009 1:01 pm Post subject:

I added a diced apple and pear to a bread and butter pudding the other day. It was really nice, so much so that I'll probably always do it from now on.
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Julie · Posted: Tue Jun 09, 2009 11:14 am Post subject:

I discovered how to make trifle sponges - quite by accident - the other day. I was making a fatless sponge pudding in the microwave and cooked it for too long. It was an odd dessert but it taught me something

1 oz sugar whisked with 1 medium egg until thick and pale, fold in 1 oz sifted plain flour and cook for two and a half minutes. Result is a dry and biscuity sponge that tasted exactly like Genoese fingers for trifles.

If you want to make the pudding instead, put a blob of whatever you fancy; syrup, jam, fruit, into the bottom of a dish, pour the sponge mix on top and cook for just a minute and a half. Turn out onto a plate.
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