Feeds:
Posts
Comments

Posts Tagged ‘eggs’

I know!  I know!  A recipe for quiche…. crazy or what?

Let’s not talk about how long I’ve been making quiches for.

We love quiche.  It is something I’d make when I want to clear out bits and pieces from the fridge.  It’s also a wonderful thing to whip up if you suddenly have un-announced guests as we’re lucky to generally always have our own eggs to hand.

Quiche was on the menu on Wednesday evening this week.  I have no idea why I decided to ‘google’ a recipe for quiche.  Come on, I’ve been making it for donkeys years!  But I did.

I did one of those list of ingredient type searches…. you know… I’ve got spinach, cheese, etc. etc.

Top of the results was Jamie Oliver’s Spring Greens Quiche.

And, yes, if you are a regular reader you’ll know that, of course I didn’t have all the ingredients… our asparagus and chives are long way from being ready to harvest ….. but hey, I’m the queen of improvisation.

I think Jamie himself will be impressed with the result…. we sure were and will definitely be doing something like this again.

As usual I made my pastry using my Mum’s recipe in the morning and stuck it in the fridge to chill.

Spring Greens Quiche

Spring Greens Quiche

My filling ingredients:

  • Small onion, chopped finely and fried.
  • 100 gr. frozen peas
  • 100 gr. fresh baby spinach.
  • 2 scallions, chopped
  • 2 slices lomo (dried pork), chopped – optional.  I only used these cos they were in fridge.
  • 2 duck eggs
  • 3 hen eggs
  • 2 extra egg whites
  • 50 gr. Brie cheese – sliced.

Method:

Cook your frozen peas for about 3 minutes, adding your washed spinach for the last minute.  Drain and rinse under cold water for a few minutes to retain the ‘greenness’.  Set aside.

Grease your quiche dish.  Roll out your pastry and line your quiche dish.

Sprinkle in your cooked onion onto the base.  Add your peas and spinach spreading out as evenly as possible.  Add in your scallions and meat (if you are using it)

Whisk your eggs together and pour into dish.

Top with sliced Brie.

Slice of Spring Greens Quiche

Slice of Spring Greens Quiche

(As an aside the only reason I was using 2 egg whites was that they were in the fridge… but they really did add a lightness to the dish, so do use them.)

We shared with an unexpected visit from a neighbour – served with baked potato and salad.  And even had a slice each left for lunch the next day.

It was still as delicious.

Try it and enjoy!

Read Full Post »

Have you ever considered how fresh eggs are in the supermarket?  We are told that eggs have a shelf life of 5 to 6 weeks – mine never last that long, so I can’t confirm or deny this fact.  So, how old are eggs when they land in the supermarket?

I’ve tried to do some research on your behalf but have in fact run into a blank wall for details on Irish eggs.

From what I can gather in the UK, US and Canada eggs can be defined as ‘fresh’ when arriving in supermarkets 10 days after being laid.  I am told that if you count back 28 days from the Best Before date it will give you an indication of when the egg was laid.

I remember watching a documentary on TV many years ago about egg producers in Ireland.  Did you know they don’t necessarily ‘grow’ all the eggs themselves? They have a number of smaller producers who grow the eggs.  The big companies send out their trucks a couple of times a week to collect eggs from growers.  The eggs are brought back to base, graded and probably stamped and then shipped out to the supermarket.  This, of course, all takes time.

Freshly Poached Egg

Freshly Poached Egg

And the whole reason for this research is that I recently had  some comments from customers.

Why are eggs ‘cloudy’?

Well, folks, the reason eggs are ‘cloudy’ is because they are so fresh.

The white, or albumen, of a very fresh egg contains dissolved carbon dioxide, which makes it look ‘cloudy’.  As the egg ages, the carbon dioxide escapes, so that the white becomes more transparent.  This does not mean that there is a problem with transparent white, it is just not as fresh as ‘cloudy’ white.

I am guessing here, but I imagine that carbon dioxide in the white is why truly fresh eggs are so easy to poach and keep their shape without any fussing about with swirls and vinegar etc.

What causes ‘blood’ spots in eggs?

Again this is a sign of the freshness of the egg.  Regular readers will know that I have been known to follow hens about to keep a supply of eggs at the Honesty Table!

Blood spots occur when blood or a bit of tissue is released along with a yolk.  As an egg ages, the blood spot becomes paler, so a bright blood spot is a sign that the egg is fresh.

Eggs are bad for those with cholesterol?

This has now been proven to be a fallacy!  Eggs are one of the super foods – just generally really good for you.  Check out Joanna Blythman in yesterday’s Guardian – Why almost everything you’ve been told about unhealthy foods is wrong

It wasn’t so long ago that we were spoon-fed the unimpeachable “fact” that we should eat no more than two eggs a week because they contained heart-stopping cholesterol, but that gem of nutritional wisdom had to be quietly erased from history when research showing that cholesterol in eggs had almost no effect on blood cholesterol became too glaringly obvious to ignore.

Or this article from 3 years ago by Alex Renton – Just how Fresh is Fresh – I find this totally scary!

Those who have visited us here at Oldfarm will know that I have a kind of ‘filing’ system for my eggs, and that I pencil the date they were laid on the shell.  It leaves my customers in no doubt as to how fresh our eggs are.

I wonder why major egg producers don’t just stamp eggs this way too?  It would surely make life much easier for the consumer.

Read Full Post »

How quickly they grow up…

We were so excited yesterday… our new hens that arrived 2 weeks ago provided us with their first eggs!  Well, at least, 3 of them did.  Granted they are tiny eggs… but they will start to give us bigger ones!

OK... this will suit me fine!

And we had 3 more today…. so things are looking good.

The other new arrivals, those cute little ducks have grown so much in just two weeks. Who ever said there was such a thing as an ‘ugly’ duckling!  I reckon they have doubled in size!

This is how they looked that very first day when we took them out of the box.

Are we there yet?????

You should have seen these guys the first day we gave them a little paddle pool to play in.  They were just like kids, running in and out, getting soaked, shake yourself off, dry yourself a bit and run straight back in again!

But look at them now, just 2 weeks later, they are proper little grown ups!

We're not babies anymore!

I keep telling them that they may not have a long life ahead of them….. but it will be a good one!  Farmer Alfie is now digging a pond for them!

Read Full Post »