Not that I have so many eggs that I need to find ways of using them up, but I thought this might be a convenient place to keep a note of recipes that are primarily egg based. Many of them use lemons too, so I always have some on my shopping list!
Lemon Curd
Any multiple of …
2 eggs
2oz butter (cubed)
1 lemon (juice and zest)
1 – 2 tbsp sugar (adjust to taste)
Combine ingredients in a heatproof bowl and place over a saucepan of gently simmering water (or use a bain marie) . Stir gently until butter melts and mixture begins to thicken … about 20mins. Bottle in clean jars and store in fridge. Keeps for at least 2 weeks – if it lasts that long!
Baked Egg Custard (microwave method)
Any multiple of …
2 eggs, beaten
1/2 pint milk
1 – 2 tbsp sugar (adjust to taste)
a pinch of nutmeg
This is the easiest version of egg custard I’ve tried, no vanilla, no baking in the oven …
Using a microwave, heat the milk to hand hot. Combine the milk, sugar and eggs and stir until the sugar is dissolved. Then strain through a sieve into a glass bowl. Set the microwave to cook for 5 mins* on high, and start to cook the mixture … stop and stir after 3 or 4 mins, then sprinkle over a pinch of nutmeg. Complete the cooking time and gently shake the bowl to see if it has begun to set. If not, add another minute to the cooking time. Leave to stand for at least 10mins.
Your aim is a smooth, set custard, with no air bubbles, so do not allow to boil.
*This is sufficient in my microwave for up to 1 pint of milk … extend as necessary for larger quantities, stirring twice before adding nutmeg.
Lemon Meringue Pie
A pre-cooked pastry case (everyone has their own recipe for pastry … I make mine in the food processor)
2 lemons (juice and zest)
1/2 pint cold water
3 level tbsp cornflour
40g butter
2 large eggs (separated)
175g caster sugar
for the filling …
Make a thick custard with 1/2 pint water, the cornflour, 50g sugar and the lemon zest. Beat in the egg yolks, lemon juice and butter. Pour into the pastry case and spread evenly.
for the topping …
Beat the egg whites into still peaks, slowly adding the rest of the sugar, then spread the meringue over the filling, sealing the top.
Bake at gas 2 (150 C) for 40-45 mins until the top is a pale beige. Serve warm or cold.
Lemon Layer Pudding
2 lemons (juice and zest)
2 eggs (separated)
50g butter or margarine
100g sugar
50g flour
1/2 pint milk
Cream the butter, sugar and lemon zest together. Add the egg yolks and flour and beat well. Stir in the milk and lemon juice. Beat the egg whites until stiff and fold into the mixture. Pour the mixture into a 2 pint, greased, ovenproof dish. Stand the dish in a shallow baking tray of water, and cook at gas mark 6 (200 C) for about 40mins, until the top is set and golden brown.
Tuna and Sweetcorn Flan
shortcrust pasty to line flan dish
3 eggs (beaten)
1 small tin tuna
1 small tin sweetcorn (drained and flaked)
1 onion (finely sliced)
grated cheese (I use a mixture of cheddar and Red Leicester, with parmesan on top)
6 tbsp milk or double cream
seasoning
Line a flan dish with the pastry. Layer cheese, onion, tuna, sweetcorn and more cheese into the dish. Season the eggs to taste and beat in the milk or cream. Pour carefully over the filling, without spilling any over the edge of the pastry. Bake at gas mark 5 (180 C) for 35-40 mins until the top is golden and springy. Serve hot or cold. Especially good with new potatoes and salad.
variations …
shredded leeks, bacon*, courgette, asparagus in any combination!
* I fry mine to a crisp beforehand and then crumble it into the flan.
Batter
Batter is such a versatile mixture … use it to make pancakes, yorkshire puddings, clafoutis … or a thicker mixture to coat foods for deep frying.
My usual recipe uses any multiple of …
1 egg
2oz plain flour
1/4 pint milk
beaten together. But if you have an excess of eggs, you can make a richer batter by using 2 eggs and only 1 oz flour.
And of course there are loads of variations … beer or water instead of milk for savoury dishes … add some melted butter for pancakes … or some crisp fried bacon or mushrooms … different fillings for rolled pancakes such as spiced apple or savoury mince or garlic mushrooms or my favourite of black cherries and cream cheese … use half the milk and add a little sugar for drop scones … the variations are endless!
We have an apple tree in the garden … along with a fig and a cherry … it grows lovely, large cooking apples (no idea which variety) but this following recipe needs an apple that won’t go to a mush when cooked. I used Braeburn …
Eggy Bready Apple Pudding
- 50g unsalted butter
- 250ml whole milk
- 150ml double cream
- 2 medium eggs
- 2 medium egg yolks
- 75g caster sugar
- 125g coarse, slightly stale white breadcrumbs
For the apples -
- 15g unsalted butter
- A dash of sunflower oil
- 3 dessert apples, peeled, cored and thickly sliced
- 3 tsp soft brown sugar (or use more caster sugar)
1. Generously grease a small, ovenproof dish with a little of the butter. Combine the milk and cream in a saucepan, bring to just below simmering point, then remove from the heat.
2. Whisk the eggs, egg yolks and all but 1 tbsp of the caster sugar together in a bowl, then gradually whisk in the hot milk and cream to form a custard. Stir about 75g of the breadcrumbs into the custard and leave to soak for half an hour so the crumbs plump up.
3. Meanwhile, prepare the apples: heat 15g butter with a trickle of sunflower oil in a frying pan. When foaming, add the apple slices and fry for 5-10 minutes, turning occasionally, until lightly golden. Add the soft brown sugar towards the end, so the apples caramelise a little. Put the apples into the prepared dish.
4. Spoon the crumb and custard mixture over the apples. Melt the remaining butter and combine it with the remaining breadcrumbs and sugar. Scatter over the pudding. Bake at 180°C/gas mark 4 for 30 minutes, until golden and just set, but with a bit of wobble left in the middle. Serve hot or cold.
(from River Cottage)
See also Harepathstead Poultry’s recipe page
