I think the really white ones are from the Speckled Hamburg. They are quite small, so very handy if you halve a recipe and only need half an egg, or for brushing pastry, or a single serve of spaghetti carbonara (daughter's current preferred Sunday night supper) and they look rather lovely atop a muffin for breakfast. The chooks are laying well at the moment so I have plenty of eggs to give away and still have a steady supply to cook with.
A good way to use up eggs is by making a frittata, which is a nutritious lunch dish, and a great way to use up a few stray veggies. It doesn't really require a recipe as such, but here is roughly what I do:
Heat the oven to 180c. Chop up some pumpkin, potato or sweet potato, drizzle with olive oil and cook for 25 minutes until starting to brown and is cooked through.
In a pan gently cook some leek and bacon (zucchini, grated or sliced, mushrooms and red capsicum are good too).
Line a tin with baking paper and spread the pumpkin, leek and bacon over the base. I often add a few teaspoons of marinated goat's cheese or feta too. Whisk 5 eggs and a tablespoon of cream and pour over the veg. Season with salt and pepper. Sprinkle with 1/2 cup or so of some nice tasty cheese and bake in the oven for 20-30 minutes until cooked through and starting to brown on the top.
Last week I made some individual ham and pea frittatas which I then froze in a plastic bag and are great the school lunch box.
I also whipped up a passionfruit pudding, similar to one that was published in The Age a few weeks ago. This is similar to the classic Lemon Delicious.
PASSIONFRUIT PUDDING Serves 4-5
60g softened butter
3/4 cup castor sugar
2 eggs, separated
2 tblsp SR flour, sifted
Juice and zest of one lemon
Pulp of 3 large passionfruit
1/2 cup milk
Preheat the oven to 170c.
Cream butter and sugar and add egg yolks one at a time. Add flour, lemon juice and zest, milk and passionfruit pulp and beat well.
Beat the egg whites until stiff and gently fold into through the batter.
Pour into a buttered pudding dish (or individual ones), place in a water bath and cook for 30 minutes until golden brown.
It was a beautiful day yesterday so we sat outside to have lunch.
I found this late winter salad recipe by Yotam Ottolenghi whilst reading the Guardian website the other day. It is a lovely salad, though the philistine menfolk proclaimed it a "chick's salad".
Blood orange and anchovy salad
|The first iris|