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Recipes to use lots of eggs!

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default Recipes to use lots of eggs!

Post by Guest on 22nd March 2010, 8:57 pm

9 Eggs!



Bakewell Tart ~ Hairy Bakers
Ingredients


If you want a super rich pastry use duck eggs
For the pastry

  • 350g/12oz plain flour
  • 1/2tsp salt
  • 200g/7oz unsalted butter
  • 100g/4oz caster sugar
  • 50g/2oz ground almonds
  • 1 whole egg, beaten
  • 2 egg yolks

For the filling

  • 400g/14oz ground almonds
  • 175g/6oz caster sugar
  • 6 medium eggs, beaten
  • 1/2tsp (half) almond essence
  • 3 heaped tbsp raspberry jam
  • 50g/2oz flaked almonds



You will also need a loose-bottom tart tin at least 23-25cm and a good 4-5cm deep.

Method



  1. First make the pastry. We prefer to use a food processor for this. Process the flour, salt, butter, sugar and almonds into crumbs. Then add the eggs one at a time to make a smooth dough. Wrap the dough in cling film and chill in the fridge for at least 30 min. Meanwhile prepare the filling.
  2. For the filling; mix the ground almonds with the caster sugar, fold in the beaten eggs and almond essence, set aside.
  3. Heat oven to 200C/Fan 180C/gas 6. Grease and flour your tart tin. Roll out your chilled pastry on a cold surface, this is a very short pastry and at first it will appear to be as difficult to handle as it is juggling feathers. Line the tin with the pastry (the excess, trim off, and make some biscuits). Prick with a fork then cover the pastry lightly with some baking parchment and fill with baking beads or beans and bake blind for 15 min.
  4. Remove from the oven take out the beads and paper and leave to cool. If the base is still a little raw in the centre pop it back in the oven for a few min to to dry out. Then leave to cool. Reduce oven to 180C/Fan 160/gas 4.
  5. When cool spread a generous layer of raspberry jam onto the pastry base. On top of the jam pour on the almondy, eggy filling. Top off with flaked almonds then bake for about 30 min or until the filling is baked through and the almonds are golden. Serve with clotted cream or vanilla ice cream.

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default Re: Recipes to use lots of eggs!

Post by Wilhelm Von Rhomboid on 22nd March 2010, 10:27 pm

Regular quiche - 8 eggs plus 1 pint cream for the filling plus cheese/bacon/tomato/whatever you like in the case.

Breakfast for 4 - 10 eggs, scrambled - any less is meanness.

Breakfast for the hungover, per person - 3 raw eggs, worcester sauce - dash, tabasco or similar hot sauce - dash, gin - good splash and a bit.
Do Not Mix!!! swallow in one. Wash down with a cold beer ideally.

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default Re: Recipes to use lots of eggs!

Post by Compostwoman on 22nd March 2010, 10:41 pm

Then

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default Re: Recipes to use lots of eggs!

Post by Guest on 23rd March 2010, 3:14 pm

Quiche etc everyday stuff....lets look for something a bit different that soaks up the glut of gluts!

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default Re: Recipes to use lots of eggs!

Post by Wilhelm Von Rhomboid on 23rd March 2010, 3:21 pm

oh sorry. Will try harder.

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default Re: Recipes to use lots of eggs!

Post by Chilli-head on 23rd March 2010, 4:12 pm

ROMAN CUSTARD

Take sufficient milk for the size of the cake pan. Mix the milk with honey just as if you were making milk food. Then put in five eggs to a pint of the honey-milk mixture, or three eggs to half a pint. Dissolve the eggs into the milk so that the resulting mixture is smooth. Strain into a clay vessel and cook over a slow fire. When the custard is firm, sprinkle with pepper and serve. (Apicius Book 7, XI-7)

250 ml milk
250 ml cream
4 large eggs
3 tblsp honey
Mix milk and honey. Add eggs and beat well. Cook in slow oven (150 degrees) for about an hour. Sprinkle sparingly with white pepper before serving.
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default Re: Recipes to use lots of eggs!

Post by Adrian on 23rd March 2010, 7:24 pm

I love quiche

in fact as we have a 10 doz glut, I am currently knocking out a bakewell tart, today and will bake a dozen quiches for the freezer and some egg custards as well.

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default Re: Recipes to use lots of eggs!

Post by Wilhelm Von Rhomboid on 23rd March 2010, 7:27 pm

It is only chocolate cake, I now, but it does use 10 eggs at a time, and is one of the best chocolate cakes ever:

CHOCOLATE NEMESIS (originally by the much loved, much lamented Rose Gray)

675g dark chocolate (70% cocoa)
450g unsalted butter
10 eggs
675g caster sugar
Crème fraiche, to serve

Method:

Preheat oven to 160 degrees C. Line a 27cm spring form pan. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool.

Place eggs and sugar in a large bowl and beat for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume.

Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake for one hour. Turn off the oven and leave to cool completely in the oven. Serve thin slices of the cake with a dollop of crème fraiche.

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default Re: Recipes to use lots of eggs!

Post by Wilhelm Von Rhomboid on 23rd March 2010, 7:38 pm

This is boring old scrambled eggs, but with perhaps enough of a twist to elevate it above the workaday, and it's another dozen eggs gone:

Scrambled Eggs In Salsa Verde With Caviar

Ingredients:

2 tablespoons oil
12 eggs
tablespoon caviar
Salt
Wholemeal/Granary bread to toast

Salsa Verde

12 tomatillos, husks removed
8 serrano chiles, stemmed
2 cloves garlic
1 small onion, quartered
1 bunch coriander, stemmed
1 teaspoon salt

INSTRUCTIONS:

For Salsa: Place tomatillos, chiles and garlic in baking dish and roast at 425 degrees until tender, about 30 minutes.Purée roasted tomatillos, chiles and garlic in blender or food processor with onion, coriander and salt.

Assembly: Heat oil in large frying pan over medium-high heat. Pour in Salsa Verde and bring to boil.
Beat eggs in bowl and add to pan. Cook over medium heat until eggs are softly scrambled, about 5 minutes.
Divide among serving dishes and spoon caviar on top of scrambled eggs. Season with salt.

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default Re: Recipes to use lots of eggs!

Post by Wilhelm Von Rhomboid on 23rd March 2010, 7:43 pm

Another Scrambled Egg variant:

Scrambled eggs with calf's brain

12 eggs, beaten
1 calf's brain
3 tablespoons butter
Salt, pepper

Instructions:

Boil the calf's brain in salted water for about 15 minutes.
Remove from water and cut in small pieces. Season.
Scramble the meat with the eggs in butter.

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default Re: Recipes to use lots of eggs!

Post by Wilhelm Von Rhomboid on 23rd March 2010, 7:57 pm

Chinese tea eggs:

12 eggs
5 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)



Place unshelled eggs in saucepan of cold water – water level should be at least an inch higher than eggs. Bring to a boil, then simmer for 2 minutes.
Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold.
Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg. Sauce can be frozen and reused.

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default Re: Recipes to use lots of eggs!

Post by Sparhawk on 23rd March 2010, 9:26 pm

Pickled Eggs...

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default Re: Recipes to use lots of eggs!

Post by Guest on 30th March 2010, 7:18 pm

This is a real treat!


Chocolate Almond Cake

200g fine dark chocolate
small hot expresso
200g butter
80g plain flour
1 tsp baking powder
2 level tbsp good quality cocoa powder
5 eggs
200g castor sugar
125g ground almonds


  • Bake in a shallow cake tin 23 -24 cm diameter, 5cm deep, butter and the base lined with greaseproof paper. Oven at 180degC/gas mark 4
  • Break chocolate into small pieces and melt in bowl over simmering water. As soon as it starts to melt pour over the hot expresso.
  • Cut the butter into lumps and drop into mix. Do not stir.
  • Sieve flour, baking powder and cocoa together.
  • Separate the eggs putting whites into a large bowl that can take the whole cake mix. Whisk whites until stiff and fold in sugar with metal spoon.
  • Remove the chocolate from the heat and stir just until the butter is dissolved.
  • Mix the egg yolks together then add to the chocolate and stir just until the ingredients come together. Fold gently into the egg whites and sugar.
  • Lightly fold in the flour and cocoa mixture then the ground almonds. Work slowly but lightly stopping when the last of the flour is mixed in. Do not knock out the air.
  • Pour into the cake tin and bake for 25minutes. Test the cake with a skewer which should come out clean. Leave to cool a little before turning out.

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default Re: Recipes to use lots of eggs!

Post by Green Rosie on 30th March 2010, 8:25 pm

Zabaglione

Ingredients

* 6 egg yolks
* 1/3 cup sugar
* 3/4 cup Marsala wine
* 1 teaspoon grated lemon peel
* Ground cinnamon
* Vanilla extract
* 1 cup heavy cream, whipped
* Strawberries, raspberries, or biscotti

Method

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

Serves 6.

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default Re: Recipes to use lots of eggs!

Post by Compostwoman on 30th March 2010, 8:46 pm

Do I get the feeling lots of us have gluts of eggs at the moment?

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default Re: Recipes to use lots of eggs!

Post by Green Rosie on 31st March 2010, 8:21 am

My girls are being a bit sporadic - down as low as 2 some days and up to 6 others but I should be getting more so a glut may be waiting to pounce on me Very Happy

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default Re: Recipes to use lots of eggs!

Post by Sparhawk on 31st March 2010, 9:45 pm

Compostwoman wrote:Do I get the feeling lots of us have gluts of eggs at the moment?

Ah that explains why I'm in the greenhouse a lot... Rolling Eyes

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    leads a ragtag, fugitive fleet, on a lonely quest—for a shining planet known as Earth."
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