Last week, we looked after our neighbours’ chickens while they went on holiday. We’ve done it before but, back then, the brood was only about a third of the size it is now.
Before long, we had an ever-growing pile of eggs mounting up in our kitchen. With each passing day, another 6 eggs or so were being added. What to do with our new-found egg glut?
I didn’t want to have either leftover yolks or leftover whites going to waste, so I looked into making dishes that used whole eggs.
These are the two savoury and one sweet recipes I decided on…
- Pickled eggs – We’ve both lived nearly half a century but neither of us has ever eaten a pickled egg! They never look appetising sitting on a shelf, in jars, in a chip shop, for who knows how long! I didn’t have whole allspice, only ground, so my pickle liquid became a bit cloudy with a little sediment. You’re meant to leave them for a month before you eat them – so we’ll report back then.
- Soy sauce eggs – Again, neither of us had tried these before. They’re wonderful! I’ve tried them quartered in a salad and will have some more with Singapore noodles tomorrow. Soy sauce eggs or shoyu tamago are traditionally eaten with ramen (Japanese noodle soup), which I love. They’re definitely going to be on the menu again soon.
- Egg custard – This was a little disappointing to be honest – a bit unexciting. It had nothing over a traditional egg custard tart baked in a pastry case. Transforming it into either a crème caramel or crème brûlée are other good options.
- 600ml double cream
- ½ tin condensed milk (200g)
- 3tbs elderflower cordial
- 1tbs gin
- Combine the cream and condensed milk with an electric mixer
- Add the cordial and gin and whip on high until the mixture thickens
- Pour into a 1L lidded container and freeze for at least 4 hours before serving
- 200g butter
- 125g honey
- 350g rolled oats
- 50g dried fruit (currants, raisins, sultanas, cranberries, blueberries, dates, figs, apricots or a mix of any/all of these)
- 50g seeds and/or nuts, roughly chopped (linseeds, sunflower seeds, pumpkin seeds, walnuts, peanuts, cashews, macadamias, pecans, hazelnuts, almonds or a mix of any/all of these)
- Preheat the oven to 150°C/300°F/Gas Mark 2
- Put the butter into a large saucepan on a low heat. When the butter has melted, add the honey and stir to combine
- Turn off the heat, add the oats, dried fruit and nuts/seeds and mix well
- Put the mixture into a 23cm/9-inch shallow square cake tin and flatten down firmly with the back of a serving spoon
- Bake for 20 minutes or until the top is lightly browned
- Allow to cool in the tin before cutting into squares or finger-shaped portions
- You can store the flapjacks for up to 3 days in an airtight greaseproof paper-lined tin or plastic container
- 100ml/3½fl oz milk
- 30g/1oz pistachios (shells off weight)
- 300ml/10½floz double cream
- ½ tin condensed milk (200g)
- 2tsp vodka
- 20 pistachios, roughly chopped
- In a small saucepan, heat the milk and 30g of pistachios. Turn off the heat just before it begins to simmer. Allow to cool
- Put the double cream, condensed milk, vodka and puréed pistachios into an electric mixer fitted with the whisk attachment. Beat on a high speed until firm (about 2 minutes)
- Decant the mixture into a 1-litre lidded tub/container, sprinkle the chopped pistachios over the top and freeze for at least 4 hours - preferably overnight.