Guest Posted January 22, 2009 Share Posted January 22, 2009 we've had them poached on toast, we've had them fried, haven't boiled them yet but when the weather gets warmer I'm sure we will have them in a salad. Apart from that, what can I do with them!!!!??? Can't use them in conventional recipes for obvious reasons I just don't know how to use them up Quote Link to comment Share on other sites More sharing options...
tom123 Posted January 22, 2009 Share Posted January 22, 2009 We have that problem as well! They are lovely and all but they are sort of 'useless small'!!! Tom Quote Link to comment Share on other sites More sharing options...
Guest Posted January 22, 2009 Share Posted January 22, 2009 forgot to say, I've had them scrambled and also used them in an omlet but they seem to be building up and I've got a bit of a glut Quote Link to comment Share on other sites More sharing options...
tom123 Posted January 22, 2009 Share Posted January 22, 2009 Use them in a cake 1 large egg to 2 bantam eggs Tom Quote Link to comment Share on other sites More sharing options...
Guest Posted January 22, 2009 Share Posted January 22, 2009 Use them in a cake 1 large egg to 2 bantam eggs Tom will that really work? Bantie eggs are more yolk than white aren't they, so would it be a realistic substitution? I s'pose I could give it a try Quote Link to comment Share on other sites More sharing options...
tom123 Posted January 22, 2009 Share Posted January 22, 2009 thats what we do and it always seems to work but then my mum isn't that great at making cakes anyway! Tom Quote Link to comment Share on other sites More sharing options...
mccroft Posted January 22, 2009 Share Posted January 22, 2009 they make brillant cakes because there is more yolk. I often make cakes for friends and only ever used the pekins eggs. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 22, 2009 Share Posted January 22, 2009 okay, will give it a try as I'm going to try some more brioche tomorrow. Quote Link to comment Share on other sites More sharing options...
TAJ Posted January 22, 2009 Share Posted January 22, 2009 Poet - it is best to make cakes according to weight, rather than a rough 2:1 on egg sizes. For example 100g of egg = 100g of sugar, butter & SR Flour. If you like them, pickled eggs - they are a better size than big eggs for that. Tracy Quote Link to comment Share on other sites More sharing options...
mrsallen08 Posted January 22, 2009 Share Posted January 22, 2009 My lil bantam went a bit laying crazy in October! So I used them for baking, also meringueas are gorgeous made from scratch. Although I would recommend an electric whisk unless you have arms lie Mr Motivator! Quote Link to comment Share on other sites More sharing options...
Janty Posted January 22, 2009 Share Posted January 22, 2009 Poet - it is best to make cakes according to weight, rather than a rough 2:1 on egg sizes. For example 100g of egg = 100g of sugar, butter & SR Flour. If you like them, pickled eggs - they are a better size than big eggs for that. Tracy I do the same as Tracy. I've just made a coffee and walnut cake with 234g of egg then 234g of everything else. Quote Link to comment Share on other sites More sharing options...
Tara.F Posted January 22, 2009 Share Posted January 22, 2009 recipes are based on a two once egg (that's in it's shell) so recipe with two eggs is asking for four ounces....just weigh your eggs as you do your other ingredients! (this also works for extra large eggs) older recipes were written way before there were standard egg sizes Quote Link to comment Share on other sites More sharing options...
SAB Posted January 22, 2009 Share Posted January 22, 2009 Chef friend told me that bantie eggs perfect for baking due to the yolk to white ratio - he swears by them! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 23, 2009 Share Posted January 23, 2009 Use them in a cake 1 large egg to 2 bantam eggs Tom will that really work? Bantie eggs are more yolk than white aren't they, so would it be a realistic substitution? I s'pose I could give it a try Yes, it does work Does for me anyhow Quote Link to comment Share on other sites More sharing options...
Chillicat Posted January 23, 2009 Share Posted January 23, 2009 Probably a bit of a chore but split them........ Custard with the yolks - creme caramel, bread and butter pudding etc. Meringues with the whites - stiff ones for eton mess and softer ones for open pie topping. Heaven knows how I lost three stone last year Quote Link to comment Share on other sites More sharing options...
Madbird Posted January 23, 2009 Share Posted January 23, 2009 Poet - it is best to make cakes according to weight, rather than a rough 2:1 on egg sizes. For example 100g of egg = 100g of sugar, butter & SR Flour. If you like them, pickled eggs - they are a better size than big eggs for that. Tracy I do the same as Tracy. I've just made a coffee and walnut cake with 234g of egg then 234g of everything else. Coffee and Walnut cake is my absolute favourite!! Quote Link to comment Share on other sites More sharing options...
Janty Posted January 23, 2009 Share Posted January 23, 2009 Poet - it is best to make cakes according to weight, rather than a rough 2:1 on egg sizes. For example 100g of egg = 100g of sugar, butter & SR Flour. If you like them, pickled eggs - they are a better size than big eggs for that. Tracy I do the same as Tracy. I've just made a coffee and walnut cake with 234g of egg then 234g of everything else. Coffee and Walnut cake is my absolute favourite!! I will have to make you one then! Quote Link to comment Share on other sites More sharing options...
Scramble Posted January 24, 2009 Share Posted January 24, 2009 I use the 2:1 method My little chickpea is laying 38g ones atm so I'm just doubling the amount of egg in a recipe if you get me. If I was to bake a cake that needed 2 eggs, I'd wait until I had 4 etc. Let us know what you do, for ideas! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted January 25, 2009 Share Posted January 25, 2009 I've got a glut too & already have some pickled ones. So I'm going to make some fairy cakes to take for mum & dad tomorrow. I shall hatch some in March again - more frizzles. I really want to get a female partridge pekin this year too. Emma.x Quote Link to comment Share on other sites More sharing options...
