Eggs are probably the main reason people keep hens and you really can tell the difference between factory farm eggs that you get from the supermarkets to the free-range variety that your hens will produce.
Below are some tasty recipes you can use your eggs with. Some of them have been taken from our Clucks & Chooks Community Forum. If you have a recipe you'd like to share, post it on our forum. It might even find its way onto this page!
Eggs in a Spicy Cream Sauce
This recipe comes courtesy of AngelBearTheFirst (thank you), one of our fellow members on our forum.
(serves 3 - 4)
3 tbsps vegetable oil
2 oz onion, finely chopped
1" cube ginger, grated
1 fresh green chilli, finely chopped
½ pt single cream
1 tbsps lemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps tomato paste
¼ pt chicken stock
6-8 hard boiled eggs,halved
1 tbsp fresh coriander, chopped
Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
Ham, cheese and eggy bread
This recipe comes courtesy of Flump (thank you), one of our fellow members on our forum.
8 slices white bread
butter for spreading on the bread
4 slices of ham
50g/2oz sliced cheese of your liking
salt and pepper
3 tbsp oil for frying
- Spread the slices of bread on one side with a butter, then make four ham and cheese sandwiches . Beat the eggs with salt and pepper. Dip two sandwiches in the egg, letting it soak in a little.
- Heat half the oil in a large non-stick frying pan, then add the sandwiches to the hot frying pan. Cook for 3 mins until golden, then carefully turn over with a spatula. Cook for a further 3 mins or until golden on the base.
- Transfer to a plate and keep warm. Repeat to make the remaining sandwiches in the same way, hey presto a warming meal.
Soft boiled eggs
- Place the eggs in a pan and fill with water just so the egg is peaking out of the water slightly.
- Bring the water to the boil careful not to cause the shell to crack.
- Once the water is boiling reduce to a very low simmer and leave for 3 minutes. Then remove the eggs from the pan and crack the top to prevent the egg from cooking any further.
Hard boiled eggs
You're best using eggs that are over 1 week old as it's easier to remove the shell once they're cooked. Very fresh eggs are difficult to peel and the white will stick to the eggshell membrane.
- Carry out the method for soft boiled eggs as detailed above.
- Leave on a very low simmer for 6-10 minutes.
- Remove from the heat and discard the hot water.
- Fill the pan with the eggs with cold water and leave to cool before peeling.
- Bring a large pan of water to the boil and add a generous glug (approx 6-8tbsp) of vinegar.
- Once the water has come to a rolling boil, turn off the heat and gently swirl the water.
- Crack an egg into the centre of the pan and allow the egg to fall gently into the water. Depending on the size of the pan you can have 1-3 eggs poaching at the same time.
- Cook the eggs for 3 minutes then lift the poached eggs out of the water. Giving them a little wobble, you should be able to tell if the white is fully cooked. There should be a bit of give like the way jelly wobbles but slightly firmer.