debbie26pet Posted March 28, 2008 Share Posted March 28, 2008 hubby asking now for more than fried eggs or scrambled eggs does anyone know any simple recipes esp for kids as well to do with eggs Quote Link to comment Share on other sites More sharing options...
susanbb Posted March 28, 2008 Share Posted March 28, 2008 We were the same, so hubs got me a lovely little book from M&S with loads of egg recipes Sweet and savoury Quote Link to comment Share on other sites More sharing options...
kiwichick Posted March 29, 2008 Share Posted March 29, 2008 Omelets I've rediscovered my love of them and the kids like them too. Ham, cheese, tomatoe and spinach is my favourite. How many eggs can one safely eat each week without risk of a coronary? Quote Link to comment Share on other sites More sharing options...
Christian Posted March 29, 2008 Share Posted March 29, 2008 I read an article that said 2 eggs a day is fine Kiwichick. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 29, 2008 Share Posted March 29, 2008 Have a look at the Omlet Cookbook on the Wiki....all the recipes, savoury, sweet, snack, pudding, etc contain eggs. Quote Link to comment Share on other sites More sharing options...
Olly Posted March 29, 2008 Share Posted March 29, 2008 Eggy bread! My favourite when I was a child. Quote Link to comment Share on other sites More sharing options...
Janty Posted March 29, 2008 Share Posted March 29, 2008 Even a nice cake will use up 2 or more eggs. Start with a basic recipe of : 100g butter 100g caster sugar 2 eggs 100g self raising flour 1 tablespon vanilla extract Cream the butter and sugar together. Add the eggs and sift the flour into the mixture. Cook on 180 degrees C or Gas mark 4 for 20-40 minutes depending on the oven, size of cake tin, etc.Basically, when a knife is inseted into the mix it should come out clean. If it doesn't, leave the cake in the oven for a little while longer. I adapt this recipe to make different cakes. For lemon drizzle cake, I add the zest of a lemon and the juice of half a lemon instead of the vanilla extract. I then dissolve the rest of the lemon juice with some extra sugar and when the cake comes out of the over, I use a skewer to pierce the top of the cake several times and then drizzle the sugary, lemon mixture over the top. For chocolate cake, I add 1-2 tablespoons of sifted cocoa powder and replace the vanilla extract with milk. I also use soft dark brown sugar instead of caster sugar. For coffee and walnut cake, I add a handfull of chopped walnuts and replace the vanilla extract with a few spoonfuls of espresso coffee. I also use soft light brown sugar instead of caster sugar. This basic cake mix can be used for most cakes. Just follow the rule that for every egg that you use, you use 50g of butter, sugar and self raising flour. For example, if you use 6 eggs, you use 300g flour, butter and sugar. Hope this helps a bit. Quote Link to comment Share on other sites More sharing options...
Janty Posted March 29, 2008 Share Posted March 29, 2008 Sorry, here I go again. Quiche is another favourite in our house. For the shortcrust pastry which is a Prue Leith recipe and is foolproof...even I have never had a disaster.... 170g plain flour 100g butter pinch of salt 1 egg yolk 2 tablespoons very cold water Rub the butter into the flour and salt until it looks like breadcrumbs and has no lumps of butter left in it. Mix the egg yolk with the cold water and ad to the flour mix. Mix together with a blunt knife. Mould into a ball with your hands and then wrap it in cling film and chill in the fridge for half an hour. this is a lovely, rich tasting pastry and so easy to make. Roll out the pastry and line a greased flan dish. Do not trim the edges at this time as the pastry will shrink as it cooks. Cover the base of the pastry with grease proof paper and then cover this with baking beans or some pulses that you have in the cupboard such as black eyed beans, etc. This stops the pastry rising up as it cooks. Cook the pastry case in the oven on 220 degrees C for about 15 minutes. While it is cooking, prepare the filling. I use home cured bacon chunks but any chopped up bacon will do. Look in your local butchers. We are lucky that ours does packs of free range, home cured bacon chunks which are ideal for quiches and omelettes. fry the bacon on a medium heat. When it is slightly browned, add a whole finely chopped onion and then some sliced button mushrooms. Cook this until it is just starting to brown and the onions are soft. When the pastry base has cooked for about 15 minutes, take it out of the oven and remove the baking beans and greaseproof paper. Pour the bacon mixture into the pastry case. Then crack 5 eggs into a bowl, add a pinch of salt and papper and about an eighth of a pint of milk. Beat this together until smooth and pour over the bacon mix in the flan dish. You may need less eggs. I have a large flan dish so I need 5-6 depending upon whose eggs I use. Bake the quiche in the oven for about 45 minutes on 180 degrees C or Gas mark 4. the eggs should be solid and the top lightly browned. You can use the knife test if you feel unsure. Only when the quiche comes out of the oven finally do you use a knife to trim the pastry. This was a tip that Ipicked up on a Gordon Ramsay prog. Good old Gordon! Quote Link to comment Share on other sites More sharing options...
kiwichick Posted March 29, 2008 Share Posted March 29, 2008 I read an article that said 2 eggs a day is fine Kiwichick. Well I'm safe then Bacon and Egg Pie is another family favourite and uses loads of eggs. Can be eaten hot from the oven or is great cold with chutney and salad the next day. Line a pie dish with some puff pastry. Cover the bottom of the pastry with some cooked, excellent quality bacon. Don't be stingy. Crack open about 6 eggs straight onto the bacon, evenly spaced in the pie dish. Sprinkle over some chopped green onions. Grind on some cracked pepper. Lay a few more strips of bacon across the top (if the kids haven't nicked it!) Make a pastry lid with a few holes poked in it and cover the lot. Bake in a hot oven til puffy and golden. Remove from the oven and let it set for a few minutes before cutting into it. Enjoy. Quote Link to comment Share on other sites More sharing options...
TAJ Posted March 29, 2008 Share Posted March 29, 2008 For making a basic sponge - given eggs are not a uniform weight it is simpler to weigh eggs. For example a basic '2 egg' mix relates to eggs being 2 oz each, but your home grown eggs may not be this uniform. Also this is useful if using bantum eggs - it takes the guess work out. So the simple recipe is the quantity each of fat, sugar & flour should equal egg weight i.e. if your 2 eggs = 100g (just under 4oz) add 100g of all the ingredients - if they weigh 120g then add 120g of all ingredients. Tracy Quote Link to comment Share on other sites More sharing options...
AJuff Posted March 29, 2008 Share Posted March 29, 2008 Well after reading this month's country living I would bake a cake . . . check out cakeadoodledo on the internet! Quote Link to comment Share on other sites More sharing options...
Snowy Posted March 29, 2008 Share Posted March 29, 2008 My family love Hugh F-Ws spanish omlet/frittata/tortilla whatever! Just fry up whatever you want in it (chopped onion, sliced potatoes, mushrooms, ham etc) I use about 10 eggs for 5 of us - whisk eggs in a large bowl. Add contents of the frying pan to the bowl and stir around. Tip back into the frying pan. Leave on a low /medium heat for about 8 minutes. Grate some cheese on top then pop frying pan under a grill until brown spots start to form. Turn out onto plate/chopping board. Leave to cool and serve big wedges as it is or with a side salad. Delicious and the kids love it (is also good chilled and eaten next day - good for lunch boxes!) Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted March 30, 2008 Share Posted March 30, 2008 You can also make a quiche without a crust. My favourite uses 6 large eggs, a tub of plain cottage cheese, a cup or even two of grated cheese (Red Leicester is good), 4-5 crushed water biscuits, a chopped bunch of parsley and a jar of roughly chopped artichokes (I don't drain off all the oil). I season with salt, pepper and several dashes of hot pepper sauce. Use some of the oil from the artichokes to generously coat your baking dish (I use a rectangular glass one) before pouring in the mixture and baking in a moderate oven until beautifully browned. Good cold as well as nice and hot. Quote Link to comment Share on other sites More sharing options...
Lynda Posted March 30, 2008 Share Posted March 30, 2008 I have recently started hosting hen parties for Omlet - and always make a couple of cakes for tea, and to show everyone what great cakes fresh eggs make, and how yellow the mixture is! Here are 2 simple recipes that might be of interest Lynda’s Lemon Drizzle Cake Grease and line an 8” cake tin (butter the tin and then shake flour on to stick to the butter) and pre heat oven to gas 4 or 180 c 175g or 6 oz caster sugar 175g or 6 oz self raising flour 175g or 6 oz of softened butter (I always use stork – it makes the best cakes!) 3 eggs 1 level teaspoon baking powder Finely grated zest of 1 large lemon 2 tablespoons milk Put all ingredients in a large bowl and mix with electric mixer or in a food processor until smooth and evenly mixed (should be a fairly runny cake batter). Pour into tin and cook for about 40-50 minutes, check if cooked when a skewer inserted in centre comes out clean. Let cake stand in tin for 5 minutes and then turn out and cool on a cake rack. The Drizzle - Mix about 4 tablespoons of icing sugar with the juice from the grated lemon, and drizzle over the top of the cake, leave to set and enjoy with lots of hot tea!! Lynda’s Teabread 210g of malted bread flour 105g of sultanas 105g of raisins 2/3 pint of strong tea 60g of Muscavado sugar 1 egg well beaten 1 teaspoon baking powder Grease and line a loaf tin (about 500g tin) Soak the sultanas and raisins in the tea for about 2 hours, overnight if possible. Put flour, sugar, and baking powder in a large bowl and mix with the other ingredients until well mixed. Pour into cake tin and bake for about 40-45 minutes at gas 4or 350c until firm. Turn out and cool on cake rack. Serve with lots of fresh butter. ENJOY! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 30, 2008 Share Posted March 30, 2008 Welcome to the forum Lynda. I did Lemon Drizzle cake yesterday for my Hen Party...went down a treat. Your recipe is very similar to Claret's. I like the sound of the Teabread. Will have to give that a go next time. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 31, 2008 Share Posted March 31, 2008 Hi Lynda, from another Lynda with a Y. (is very important that Y!) Lovley cakes. Quote Link to comment Share on other sites More sharing options...
Krysia Posted April 4, 2008 Share Posted April 4, 2008 We do eggy crumpets by jamie oliver basically as you would for eggy bread (lightly scramble and season) then soak the crumpet and fry in butter. YUM YUM YUM Jamie adds chilli flakes but I'm afraid thats too much for me for breakfast! Quote Link to comment Share on other sites More sharing options...