egg recipies

Share your favourite poultry & egg related recipes.

Moderator: Moderators

egg recipies

Postby debcat » 07 Aug 2008, 02:50

Pekinouts egg casserole

450g (1lb) Leeks, cut into thin slices
285ml (½ pint) Single Cream
225g (8oz) Green Beans or Brocolli
170g (6oz) Cheese
6 Eggs
1 Small Cauliflower
½-1 tsp Dry Mustard
Butter
Salt and Pepper

Cut the leeks into thin slices.
Cut the florets from the cauliflower.
Prepare the brocolli or green beans.
Place into a saucepan of boiling water and simmer, covered for 10 minutes or until just tender.
Pre-heat oven to 180°C: 350°F: Gas 4.
Butter a large, casserole dish.
Drain the vegetables and place into the cassreole.
Stir in most of the grated cheese.
Whisk the eggs with the cream, season to taste with salt, pepper and mustard
Sprinkle the remaining cheese over the top.
Cover and bake for 25-30 minutes or until the egg custard is set.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby debcat » 07 Aug 2008, 02:51

Pekinouts eggs in overcoats

6 Large Potatoes
6 Eggs, plus 2 Egg Whites
80ml (3fl) Milk, hot
50g (2oz) Cheddar Cheese, grated
50g (2oz) Butter, softened
3 tbsp Cooked Ham, chopped
2 tbsp Parsley, chopped
2 tbsp Double Cream
1 tbsp Malt Vinegar
Salt and Pepper, to taste

Pre-heat oven to 200°C; 400°F: Gas 6
Scrub the potatoes, prick with fork and bake for about an hour, or until cooked.
Remove from the oven and allow to cool slightly.
Slice the top off each of the potatoes and scoop out the flesh into a bowl, reserving the skins.
Mash the potato with the milk, butter and cream until smooth.
Stir in the chopped ham and parsley, season to taste.
In a separate bowl whisk the egg whites until stiff.
Fold into the potato mixture, keep warm.
Lightly poach the whole eggs in a large saucepan of water to which the vinegar has been added.
Half fill each of the potato skins with the potato mixture, carefully add a poached egg.
Cover with more of the potato mixture.
Sprinkle the top of each potato with grated cheese.
Place into a pre-heated oven or under a hot grill to brown.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby debcat » 07 Aug 2008, 02:57

Pekinouts Cornish Tatty Omelette

6 Small or 4 Large Eggs
135g (5oz) Mashed Potato
1 tbsp Chopped Chives or Spring Onion
25g (1oz) Butter
Lemon Juice
Salt and peppers

Separate the eggs.
Beat the yolks, adding salt and pepper to taste.
Whisk the egg whites until stiff.
Combine the beaten yolks, mashed potato, a squeeze of lemon juice and chives (or spring onions), ensuring they are thoroughly mixed.
Gently fold in the whisked egg whites, retaining as much air in the mixture as possible.
Melt the butter in a frying or omelette pan over a medium heat.
Pre-heat the grill.
Cook until just set, and then place under the grill until the top is lightly browned.
Serve immediately.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby debcat » 07 Aug 2008, 02:58

Pekinouts Scotch Eggs

6 Eggs
340g (12oz) Sausage Meat
110g (4oz) Dried Breadcrumbs
1 Lemon, grated zest only
1 tbsp Parsley, chopped
½ tsp Basil, Marjoram or Savory, chopped
1 Egg, beaten
Pinch Grated Nutmeg
Salt and Pepper, to taste
Oil for deep frying

Boil the eggs for 10-12 minutes, cool under cold running water.
Peel and reserve the eggs.
Place the sausage meat, lemon zest, herbs, nutmeg and seasoning into a bowl and mix thoroughly.
Divide the mixture into six portions.
Coat each of the boiled eggs with a portion of the sausage meat mixture, (wet hands make this easier).
Roll each of the coated eggs first in beaten egg, then into the dried breadcrumbs.
Heat the oil to 180°- 90°C 3(50°-375°F).
Carefully add coated eggs to oil, being careful not to overcrowd.
Fry for 4-5 minutes, until golden brown.
Remove from the oil drain and dry on kitchen paper.
Serve cool, sliced lengthways with a green salad.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby debcat » 07 Aug 2008, 02:59

Pekinouts Minted egg Pie

4 Eggs
225g (8oz) Shortcrust Pastry
225g (8oz) Cream Cheese
50g (2oz) Cheddar Cheese, grated
1 heaped tbsp Mint, chopped
Pinch Grated Nutmeg
Butter
Salt and Pepper, to taste

Pre-heat a baking sheet in an oven to 220°C: 425°F: Gas 7
Butter a 19cm (7½ inch) pie dish, line with the pastry, reserving enough to make a lid.
Thoroughly mix the cream cheese, cheddar cheese and season with salt, pepper and nutmeg.
Spread the mixture over the pastry, making four hollows.
Break the eggs into the hollows.
Sprinkle over the mint and season lightly.
Cover with a lid made from the remaining pastry.
Place onto the heated baking sheet.
Bake for 25 minutes
Remove from the oven and cover with greaseproof paper (to prevent burning).
Bake for a further 15 minutes.
Allow to cool before serving.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis

Postby debcat » 07 Aug 2008, 03:20

Pekinouts Sweet Rice and egg pudding

225g (8oz) Rice
600ml (1 pint) Beef or Chicken stock
4 raw Egg yolks
2 tbsp Sugar, or to taste
1/8 tsp Saffron
Salt to taste

Dragées

2 Egg yolks, hard-boiled
1 tbsp Sugar, or to taste
1 tbsp Fresh ginger, grated
1/8 tsp Cloves
1/8 tsp Mace

Place the rice, stock and salt into a saucepan.
Bring to the boil, reduce heat and simmer, covered, for about fifteen minutes, or until all liquid has been absorbed.

Stir in raw egg yolks, sugar and saffron, and cook over medium heat, stirring constantly, until the mixture thickens.
Place into a lightly oiled mould or bowl, allow to cool, before un-moulding.

To make the mock eggs.

Combine hard-boiled egg yolks, ginger, sugar and spices, and blend into a paste.

Roll this paste into small balls about half an inch across, and decorate the moulded sweet rice with them.
Serves four to six.

Think this dates back to 1700 and something.
we're all sane it's the rest of the world thats mad!
User avatar
debcat
Moderator
Moderator
 
Posts: 11400
Likes: 20 posts
Liked in: 7 posts
Joined: 13 Apr 2005, 21:14
Location: Isle of Lewis


Return to Recipes

Who is online

Users browsing this forum: No registered users and 2 guests