Tuesday, 21 August 2007

The Blueskin Bayleaf: Eggs

Pretty soon I hope to be the proud keeper of a pair of hens and I
can't wait to be able to collect our own free-range eggs for the
household. Not only are eggs nutritious to eat but it is said that
adding crushed boiled eggshell to the grounds of coffee takes away
some of the bitter taste that can be associated with cheap or
over-extracted coffee. The calcium compounds in the shells neutralise
the acids to create a very smooth cup. Then sprinkle the leftover
grinds in the garden for your spring flowers – good for the soil and
the slugs don't like it!

Why can't you tease egg whites?
They can't take a yolk.

Baked Eggs

Grease with butter an oven proof dish. Break in as many eggs as you
wish, keeping them whole. Sprinkle with a layer of cheese and some
fresh herbs of choice like dill or marjoram. Cover with a 1cm layer of
breadcrumbs, then a layer of sliced tomato. Season with salt & pepper.
Bake at 180°C for 10 minutes or until eggs set. Serve with a rocket
salad and some good chorizo for brunch or a light meal.

Bread and Butter Pudding
• 4 croissants, ripped into 4cm chunks
• 2 Tbsp chocolate chips
• ¼ cup sugar
• 2 tsp vanilla extract
• 3 eggs
• 2 cups milk (or ½ and ½ milk and cream)

Layer croissants, chocolate chips and sugar into an ovenproof dish.
Beat eggs, vanilla and milk together. Pour egg mixture over
croissants, leave to stand for 15 minutes. Bake at 180°C for 30
minutes or until golden and set. Dust with icing sugar and serve with
ice cream.

Variations: Try adding sliced pears and dried figs, chopped peaches
and walnuts or white chocolate and cranberries with cinnamon.

by Rowan Brendan Holt

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From blueskin.co.nz and 'Blueskin News' published by Blueskin Media:
voluntary/non-profit community publishers in Blueskin Bay (Seacliff,
Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
All our material is "copyleft" and may be freely re-edited and
republished. If you want to credit the source it's "blueskin.co.nz".

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