Fresh Free Range Eggs
The initial reason for keeping poultry was to enjoy great tasting, nutritious free range eggs. Once you have tasted an egg produced in your own back garden, as fresh as can be, there is no going back. The yolks are a deep orange, rather than the lighter yellow of mass produced eggs and they sit proud in the frying pan, instead of flattening out, because they are so fresh.
Eating a boiled free range egg is a veritable feast.
Day old eggs have crumbly whites, while eggs which are left sit for a couple of days have whites with a smooth, firm texture.
Fresh Free Range Eggs are currency, whether you use them whole or bake with them. Next time you are asking for a favour remember to bring them along, try saying "I'm sorry", "I understand", or "Thank you" with a half dozen fresh free range eggs or a freshly baked cake.
Research shows that chickens allowed to roam freely and eat grass, lay eggs that are higher in Omega-3 fatty acids and Vitamin E while lower in cholesterol than mass produced eggs, making home-produced eggs a much healthier option.
Using Eggs in the Kitchen
Eggs are among the most versatile and nutritious of foods and are used in endless recipes.
They can be served hot or cold, for breakfast, lunch or supper, as a starter, main course or desert. They are suitable for a quick snack in the form of a sandwich or if visitors are expected a freshly baked cake or buns are most welcome.
Home baking is always a most welcome gift when visiting friends or attending a party.
The following recipe can be served as brunch, starter, desert or afternoon tea, depending on how you garnish it.
Apple and Yogurt Pancakes with Blackberry & Honey Sauce |
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Brunch: Serves 5 - 6 |
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Ingredients:Pancake Batter
Blackberry and Honey sauce
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Method |
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Place all the batter ingredients in the processor. Whiz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest.
(makes about 16.) |
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