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National egg week

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National egg week

Postby Wokman » Sat Oct 06, 2012 10:44 am

It's national egg week again and I eat eggs almost every day in some shape or form. This morning I shall of course be having an egg with my full cooked breakfast. Like they say there is nothing so versatile as an egg.
This site has some interesting facts about eggs:
http://www.britegg.co.uk/

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Re: National egg week

Postby karadekoolaid » Sat Oct 06, 2012 2:54 pm

Egg curry and poached eggs with smoked salmon are my current favourites!

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Re: National egg week

Postby prettykiwicrazy » Sat Oct 06, 2012 8:45 pm

I love eggs and its hard to pick my favourite ways of having them , however .... a naughty but nice bacon (cooked crisply) and fried egg sandwich on cheap white bread and a tortilla/ frittata have to be high on the list.

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Re: National egg week

Postby mark111757 » Sun Oct 07, 2012 12:38 am

a delia omlet.....or some poached eggs (mum gave me her metal poaching cups)....fried are nice too

actually some deviled eggs would hit the spot....mashed egg yolks, hellmans mayo, some hot dog mustard and just a tiny touch of cider vinegar....

failing that, some hellmans mayo and some nancy's sharp and creamy mustard (helps to cut thru the egg and mayo)...mmmmmmmm

cant find the website but here is what it looks like

http://www.amazon.com/Nances-Mustard-Sh ... B001SAQ58M

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Re: National egg week

Postby mark111757 » Sun Oct 07, 2012 12:44 am

and for those who think that the 10 oz size is too small......

https://www.madeinbuffalo.com/gifts/foo ... my-gallon/

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Re: National egg week

Postby Renée » Sun Oct 07, 2012 9:34 am

Fried eggs on fried bread is my favourite, but I rarely have that these days!

I have seen the occasional ostrich egg in Waitrose supermarket. Now who on earth would want to buy one of those? They take quite a long time to cook.

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Re: National egg week

Postby Sakkarin » Sun Oct 07, 2012 1:10 pm

OK, a double challenge for national egg week.

Post your favourite egg curry recipe (or a link to a similar one online with notes on differences), and I will make two or three of them this week and post piccies (if I get any responses, that is!).

Secondly, post your favourite Quiche Lorraine recipe (I've made several over the last few weeks, and am looking for the best recipe ever).

The recipe I've settled on at the moment is:

Pastry:
160g plain flour sifted with
0.5 tsp salt
1 tsp celery seeds (optional) and
1 tsp mustard powder (optional),
80g butter blitzed in (just 3 or 4 seconds in my mini processor), and
1 egg yolk/2 tbs cold water. Cover with cling and rLine 8 inch fluted deep tin, thoroughly prick the base (or use baking beans), and bake blind at mk 4 for 20 minutes, egged with the remaining egg white and cooked for another 10 mins. Remove and turn oven down to mk 3.

80 g onion finely diced cooked untill soft
125 g bacon diced and cooked in onion till done

3 eggs and
300 ml cream (or milk or mixture) whisked with
1 tsp mustard powder
0.5 tsp salt
Pour a small amount of egg mix into base, spread the bacon mix evenly over, and add most of the rest of the egg mix. Put in middle of oven, pour in the remaining egg, and cook for 30 to 40 mins.

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Re: National egg week

Postby Sakkarin » Sun Oct 07, 2012 5:40 pm

Floating islands, another eggy dish I would like to master, as mentioned in another thread...


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Re: National egg week

Postby Lou » Mon Oct 08, 2012 1:50 pm

Renée: We were having a conversation at home a frew days ago about ostrich eggs.

I floated the idea that if you could soft boil a couple you could have an amazing egg fondue party, with lots of different options for soldiers.

A few of my friends thought it was a fab idea. Maybe one day...

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Re: National egg week

Postby jeral » Mon Oct 08, 2012 2:37 pm

Handy tip from Rachel Khoo (little Paris kitchen) was to drain off some of the white when she was making her version of a Croque Monsieur/Madame recipe.

I've remembered this as I like dippy eggs sunny side up but dislike the white so I drain some white off and use it stir in as strands in a simmering broth (since the white is also good for you).

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Re: National egg week

Postby karadekoolaid » Tue Oct 09, 2012 2:24 am

My favourite Egg Curry:
6 lightly boiled eggs
1 medium onion
3 cloves garlic*
1/2" ginger*
2 fresh green chiles*
(* blitz together to make a paste)
30 gms ground almonds or cashews
2 tsps coriander seeds, ground
1 tsp cumin seeds, ground
2 tsps white poppy seeds
1/4 tsp cinnamon powder
1/4 tsp ground cloves
1/2 tsp chile powder
3 green cardamoms, lightly crushed
2 black cardamoms, lightly crushed
125 mls full fat yoghurt
125 mls cream
1 tbsp tomato paste
1 tsp garam masala
Salt
Ghee

METHOD:
Slice the onion very thin ( or chop finely, as you prefer) and fry gently in the ghee until softened. Now add the garlic/ginger/chile mixture. Stir once or twice and cook for a minute.Add the rest of the spices and stir until you can smell the spices.
Beat the yoghurt together with the cream and add a little water. Add this to the spice mixture and gradually incorporate until the sauce is properly mixed. Add the tomato paste and the ground almonds, mix well and cook gently for about ten minutes until the sauce has thickened a little. Add salt to taste.
When you're happy with the sauce, cut the eggs in half and add to the mixture. Spoon the sauce over the eggs until (the eggs are) warmed through. Sprinkle with garam masala. Turn off the heat and put a lid on. Leave for a few minutes before serving with basmati rice.

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Re: National egg week

Postby Sakkarin » Tue Oct 09, 2012 11:07 am

Thanks KK, may try that later today, have everything to hand but the yoghourt/cream.

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Re: National egg week

Postby Sakkarin » Tue Oct 09, 2012 5:30 pm

Very nice KK, I think I'll add a big handful of crisp dark fried onion tomorrow. It reminded me of something, I think it is those egg mayo sandwich fillings! Used a hot chilli powder, so with the green chillies, it was quite hot.

I didn't think I would like it because of the yoghurt, however it didn't make the taste too sour, the cream/almond evened it out. The sign of whether a veggie meal works for me is if at the end of it I don't feel that I need something meaty to compensate, which I don't.

Definitely my top egg curry at the moment, but then it's number 1 of 1!!!

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Re: National egg week

Postby Joanbunting » Tue Oct 09, 2012 6:26 pm

Hi Sakkarin

If you really mean Quiche Lorraine then it has to be traditional - no extras otherwise it becomes a """"" quiche (not a rude word but a description of what is in it.

Here's the recipe I was given by the grandma of a good friend who lives in Metz (in Lorraine)

Traditional Quiche Lorraine

Pastry:
250g plain flour
150g unsalted butter, softened
1 tsp salt
2 tbsp water

Filling:
200g lean smoked lardons
15g butter
3 egg yolks and 1 whole egg, beaten
375ml of crème fraiche épaisse
Salt, pepper and a pinch of nutmeg

1. Sift the flour on to a cool work surface and put the butter in the centre. Bring the flour over the butter and squeeze them together, then rub the flour into the butter until you have particles like peas. Make a well in the centre of this mixture and add the salt and water and, using your fingertips, draw the butter and flour into the well and mix together quickly and lightly until smooth. Wrap and chill for 30 minutes.

2. Pre-heat the oven to 190°C and put a baking sheet in the oven to heat.

3. Line a 25cm flan tin or ring with the pastry, and bake blind for 15 minutes. Allow to cool, leaving the baking sheet in the oven.

4. Sauté the lardons in the butter until golden, sprinkle on the base of the flan. Mix the eggs and cream together and season to taste. Put the tin on the baking sheet and bake for 30-35 minutes until the filling is set and golden brown. Don't over-cook.

Note: To avoid the dreaded soggy bottom this is better not made in a ceramic flan dish. You can of course take a short cut and use ready made pastry.

http://www.flickr.com/photos/62387678@N ... hotostream

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Re: National egg week

Postby karadekoolaid » Wed Oct 10, 2012 12:56 pm

Thanks for the kudos, Sakkarin - glad you enjoyed it!
Food Porn presentation, by the way!! :clap :clap

I'm looking for another egg curry recipe which I haven't been able to locate quite yet ( but I will). The sauce is totally different; more sweet & sour than creamy.Probably South Indian but I'll let youknow later!!

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Re: National egg week

Postby Sakkarin » Wed Oct 10, 2012 2:29 pm

Yes, I think you're right, yours covers the "creamy, yoghurty saucy" category, a "brown gravy" egg curry is next on the list! As far as food porn is concerned, laying those eggs out reminded me of when I did this piccy the last time I made Thai Son-In-Law eggs (this pic March 2008), so I hereby add them to the eggy favourites list.

Deep fried boiled eggs, sprinkled generously with crisp fried shallots, garlic and red chillies, covered with a gorgeous tangy tamarind sauce.

Today's project, the floating islands, I think. Bought an extra pint of milk in anticipation yesterday, then when I got back found that the milkman had left me two extra pints of milk I hadn't ordered!!! Divine intervention maybe.

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Re: National egg week

Postby Joanbunting » Wed Oct 10, 2012 2:58 pm

Hi Sakkarin

I hope you are not completely egg-bound yet?

I thought of a wonderful Nepalese egg salad I tasted at a Ghurka evening in the mess in York when S-I-L was CO.

I think I got the recipe right, the lady who made it didn't speak wonderful English but boy could she cook. It went alongside some rather ferocious but delicious curries. I have made it a few times since and it is a lovely change but I never took a photo;

For 6

6-8 hardboiled eggs
30g butter
2 tsp chilli flakes
1 tsp ground cumin
¼ tso ground coriander
350ml natural yogurt
5 tbsp chopped coriander
1 lime finely chopped with peel
salt to taste.

Melt the butter in a samall pan. Add chilli, cumin and cardamom and sauté carefully - don't brown. remove from heat and drain spices onto kitchen paper.

Mix the yogurt with the fresh coriander, lime and salt. Add the spices and mix well.

Put halved eggs on a dish and pour over the dressing.

PS of course she ground the spices fresh.

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Re: National egg week

Postby karadekoolaid » Thu Oct 11, 2012 2:02 am

That looks very good, Joan. Duly copied for future use!

Sakkarin: Found the "sweet n sour" type of Egg Curry I was looking for:
6 hard-boiled eggs
1 medium onion, julienned
2 cloves garlic
1/2" ginger, chopped
4 green chiles,
1 cup ( about 200 mls?) basic tomato passata or about the same amount tinned tomatoes
1 tsp tomato paste
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric
3 tbsps vinegar
1 tsp sugar
Salt to taste

Fry the julienned onion in ghee or oil. When it wilts, add the (finely chopped) garlic, chiles and ginger. Stir for a minute, then add the cumin seeds.Let them sizzle ( about 27.7545 seconds :? ) then add the coriander and turmeric. Stir once or twice. Now add the tomato, the tomato paste, the vinegar and the sugar. Mix well and bring to a boil, then lower to a simmer. Add a little salt and cook until the sauce has thickened. Add a little extra water if the sauce is TOO thick. Add the eggs, sliced in half, and serve with basmati rice and parathas.

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Re: National egg week

Postby Sakkarin » Thu Oct 11, 2012 12:58 pm

Well I made the Floating Islands at last :-(

First step the custard, which I managed to split. I sort of saved it with a few drops of hot water and a brief bit of blitzing with a handwhisk, but it always think it retains a bit of egginess when you do that, even though the split had cleared.

Then the praline, and as always I am scared of burning it (memories of kitchens full of acrid black smoke!), so err on the side of caution. However the first batch I played with too much, and it all went irretrievably grainy. Expensive almonds in the bin. The second lot was OKish, but could probably have done with a few seconds more, as the caramel was fairly clear in places rather than golden. Also I didn't really spread it thinly enough to break attractive shards off.

The meringue itsself was "allrightish", maybe I could have given a few more moments whisking, although I gave it another good whisk after it had already reached the "hold the bowl upside down" stage.

I guess the meringue actually is something of a success, as I've never made these meringue balls properly before (seeing the video really helped).

However overall, my impression of the dish was scrambled egginess - not the custard, which was OK, but the overall sensation. The praline was too much of a contrast in texture, maybe if it was powdered and sprinkled, accompanied by a caramel sauce. I can still do that, as I have some caramel sauce in the fridge.

Thanks for those other eggy recipes, they both look a bit on the sour side, the next curry I am looking for is a more standard "brown gravy" one. That KK curry was about the most yoghurt I can take in one hit!

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Re: National egg week

Postby Sakkarin » Thu Oct 11, 2012 1:20 pm

Much preferred this, although it looks a bit as if a bomb's hit it!

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