I've been blessed with an overabundance of chook and duck eggs lately
and running out of ideas how to use them. Been making a lot of deviled
eggs, poached eggs and omelets. I could pickle, done that before.

Just wondering if you have a favourite egg recipe different to the
above?
Thanks

In article >,
says...
>
> I've been blessed with an overabundance of chook and duck eggs lately
> and running out of ideas how to use them. Been making a lot of deviled
> eggs, poached eggs and omelets. I could pickle, done that before.
>
> Just wondering if you have a favourite egg recipe different to the
> above?
> Thanks

Real custard

http://www.deliciousmagazine.co.uk/r...ouring-custard

lemon curd

http://www.theguardian.com/lifeandst.../nigel-slater-
lemon-curd-recipes

When making custard (or l-curd) I put a spoon or a saucer in the bottom
of a saucepan, add a few inches of boiling water, and stand a smaller
saucepan in it. The spoon or saucer keep the inner pan bottom safely
away from direct stove heat. Cook in the inner pan. It takes a few
minutes longer but much less risk of scrambling the eggs.

You can use up left-over egg whites in various meringue recipes

Floating islands ( my kids begged for this when we had an egg glut
but it's also a pretty dish for guests)

http://www.bbc.co.uk/food/recipes/fl..._islands_01988


Janet UK

"Jeßus" > wrote in message
news
> I've been blessed with an overabundance of chook and duck eggs lately
> and running out of ideas how to use them. Been making a lot of deviled
> eggs, poached eggs and omelets. I could pickle, done that before.
>
> Just wondering if you have a favourite egg recipe different to the
> above?
> Thanks

Not my favorite but you could make custard, quiche, cakes that use a lot of
eggs. Yellow cakes use the yolks. I think angel food use whites. One of
my mom's favorite foods was Marguerites. Saltines covered with meringue and
baked in the oven. You could also make a baked Alaska using a yellow cake,
your own ice cream and use up a lot of eggs that way. You can wrap meatloaf
around hard boiled eggs. Make tons of pancakes or waffles and freeze them.
Make egg bread.

On Fri, 13 Sep 2013 19:00:06 +1000, Jeßus > wrote:

> I've been blessed with an overabundance of chook and duck eggs lately
> and running out of ideas how to use them. Been making a lot of deviled
> eggs, poached eggs and omelets. I could pickle, done that before.
>
> Just wondering if you have a favourite egg recipe different to the
> above?
> Thanks

Souffle, chocolate mousse (I prefer the egg only type, no whipped
cream), frittata, Filipino torta, quiche, angel food cake (12 whites),
flan (12 yolks), chiffon cake, clafouti, lemon meringue pie...

Maybe you can find some inspiration here
http://www.incredibleegg.org/recipes

--
Food is an important part of a balanced diet.

On Fri, 13 Sep 2013 19:00:06 +1000, Jeßus > wrote:

>I've been blessed with an overabundance of chook and duck eggs lately
>and running out of ideas how to use them. Been making a lot of deviled
>eggs, poached eggs and omelets. I could pickle, done that before.
>
>Just wondering if you have a favourite egg recipe different to the
>above?
>Thanks

The things that use the most eggs at my house;
Ice cream for the yolks and Angel food for the whites--
Consomme-
Popovers

On Fri, 13 Sep 2013 10:18:56 +0100, Janet > wrote:

>In article >,
>says...
>>
>> I've been blessed with an overabundance of chook and duck eggs lately
>> and running out of ideas how to use them. Been making a lot of deviled
>> eggs, poached eggs and omelets. I could pickle, done that before.
>>
>> Just wondering if you have a favourite egg recipe different to the
>> above?
>> Thanks
>
> Real custard
>
> http://www.deliciousmagazine.co.uk/r...ouring-custard

Ahh yes, I do make custard sometimes... forgot about mentioning
custard

> lemon curd
> http://www.theguardian.com/lifeandst.../nigel-slater-
>lemon-curd-recipes

Now that does sound good! I'll bookmark this one, thanks.

> When making custard (or l-curd) I put a spoon or a saucer in the bottom
>of a saucepan, add a few inches of boiling water, and stand a smaller
>saucepan in it. The spoon or saucer keep the inner pan bottom safely
>away from direct stove heat. Cook in the inner pan. It takes a few
>minutes longer but much less risk of scrambling the eggs.

Good idea, basically double-boiling...

> You can use up left-over egg whites in various meringue recipes
>
> Floating islands ( my kids begged for this when we had an egg glut
>but it's also a pretty dish for guests)
>
> http://www.bbc.co.uk/food/recipes/fl..._islands_01988
>
>
> Janet UK

Thanks Janet

On Fri, 13 Sep 2013 09:45:30 -0700, The Other Guy
> wrote:

>On Fri, 13 Sep 2013 19:00:06 +1000, Jeßus > wrote:
>
>>I've been blessed with an overabundance of chook and duck eggs lately
>>and running out of ideas how to use them. Been making a lot of deviled
>>eggs, poached eggs and omelets. I could pickle, done that before.
>>
>>Just wondering if you have a favourite egg recipe different to the
>>above?
>
>Make COOKIES!

Well, I could do that... been a while since I last did so.
I'd have to make up some 'green butter' first.

On Fri, 13 Sep 2013 13:22:37 -0400, Jim Elbrecht >
wrote:

>On Fri, 13 Sep 2013 19:00:06 +1000, Jeßus > wrote:
>
>>I've been blessed with an overabundance of chook and duck eggs lately
>>and running out of ideas how to use them. Been making a lot of deviled
>>eggs, poached eggs and omelets. I could pickle, done that before.
>>
>>Just wondering if you have a favourite egg recipe different to the
>>above?
>>Thanks
>
>The things that use the most eggs at my house;
>Ice cream for the yolks and Angel food for the whites--
>Consomme-
>Popovers

Thanks Jim, I used to make ice cream fairly often until a couple of
years ago... just getting less and less time to play in the kitchen
lately. Consomme is very interesting, not something I have done
before, thanks again!

On Friday, September 13, 2013 2:00:06 AM UTC-7, Jeßus wrote:

Quiche uses a lot of eggs. Here are some of my favorite quiche variations along with the base mix to start off.

http://www.hizzoners.com/index.php/r...-famous-quiche

On Friday, September 13, 2013 4:00:06 AM UTC-5, Jeßus wrote:
>
> I've been blessed with an overabundance of chook and duck eggs lately
>
> and running out of ideas how to use them. Been making a lot of deviled
>
> eggs, poached eggs and omelets. I could pickle, done that before.
>
>
>
> Just wondering if you have a favourite egg recipe different to the
>
> above?
>
> Thanks

Chess pie or pound cake.

On Fri, 13 Sep 2013 14:56:42 -0700 (PDT), ImStillMags
> wrote:

>On Friday, September 13, 2013 2:00:06 AM UTC-7, Jeßus wrote:
>
>Quiche uses a lot of eggs. Here are some of my favorite quiche variations along with the base mix to start off.
>
>http://www.hizzoners.com/index.php/r...-famous-quiche

Thanks, but that URL gives me a '403' error and a search really only
brings up the same URL for 'hizzoner's'... but yes, a quiche is a very
good idea, thanks

On 9/13/2013 5:00 AM, Jeßus wrote:

> I've been blessed with an overabundance of chook and duck eggs lately
> and running out of ideas how to use them. Been making a lot of deviled
> eggs, poached eggs and omelets. I could pickle, done that before.
>
> Just wondering if you have a favourite egg recipe different to the
> above?
> Thanks
>

I love quiche. Bacon and cheddar or ham and swiss.

--
CAPSLOCK–Preventing Login Since 1980.

On Fri, 13 Sep 2013 20:28:07 -0700 (PDT), "
> wrote:

>On Friday, September 13, 2013 4:00:06 AM UTC-5, Jeßus wrote:
>>
>> I've been blessed with an overabundance of chook and duck eggs lately
>>
>> and running out of ideas how to use them. Been making a lot of deviled
>>
>> eggs, poached eggs and omelets. I could pickle, done that before.
>>
>>
>>
>> Just wondering if you have a favourite egg recipe different to the
>>
>> above?
>>
>> Thanks
>
>Chess pie or pound cake.

Very interesting, chess pie is new to me and looks good.
Thanks

On 9/14/2013 5:38 PM, Cheryl wrote:
> On 9/13/2013 5:00 AM, Jeßus wrote:
>
>> I've been blessed with an overabundance of chook and duck eggs lately
>> and running out of ideas how to use them. Been making a lot of deviled
>> eggs, poached eggs and omelets. I could pickle, done that before.
>>
>> Just wondering if you have a favourite egg recipe different to the
>> above?
>> Thanks
>>
>
> I love quiche. Bacon and cheddar or ham and swiss.
>
Ah yes! Quiche is wonderful. I occasionally make spinach & feta
quiche. (Hmmm, I need to put feta on my shopping list.)

Jill

On Sat, 14 Sep 2013 17:38:17 -0400, Cheryl >
wrote:

>On 9/13/2013 5:00 AM, Jeßus wrote:
>
>> I've been blessed with an overabundance of chook and duck eggs lately
>> and running out of ideas how to use them. Been making a lot of deviled
>> eggs, poached eggs and omelets. I could pickle, done that before.
>>
>> Just wondering if you have a favourite egg recipe different to the
>> above?
>> Thanks
>>
>
>I love quiche. Bacon and cheddar or ham and swiss.

Yes indeedy... and I especially love asparagus in quiche. I should get
a good crop of aspargus this year, been four years since I first
planted it... I can see a few quiches coming up in my future.

On Sun, 15 Sep 2013 07:36:37 +1000, Jeßus > wrote:

> On Fri, 13 Sep 2013 14:56:42 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Friday, September 13, 2013 2:00:06 AM UTC-7, Jeßus wrote:
> >
> >Quiche uses a lot of eggs. Here are some of my favorite quiche variations along with the base mix to start off.
> >
> >http://www.hizzoners.com/index.php/r...-famous-quiche
>
> Thanks, but that URL gives me a '403' error and a search really only
> brings up the same URL for 'hizzoner's'... but yes, a quiche is a very
> good idea, thanks

Weird. I got the recipe.

--
Food is an important part of a balanced diet.

On Sat, 14 Sep 2013 17:38:17 -0400, Cheryl >
wrote:

>
> I love quiche. Bacon and cheddar or ham and swiss.

Have you ever tried a green chili quiche? I do what I'd do for cheese
quiche and add a can of diced green chilies to it.

--
Food is an important part of a balanced diet.

On Friday, September 13, 2013 7:00:06 PM UTC+10, Jeßus wrote:
>
> Just wondering if you have a favourite egg recipe different to the
> above?

Kuku (Persian omelette, http://en.wikipedia.org/wiki/Kuku_(food) ); I don't have a particular recipe in mind. I made a tasty one with broad beans recently.

Spanish omelette, with chorizo, potatoes, chillies, onion, capsicum, herbs, maybe some tomato.

Or, what was once my favourite egg recipe:

Parsi-style eggs on potatoes

2 tbs oil (or ghee, or butter)
2 large onions, thinly sliced
2 or more chillies, finely chopped
1 kg potatoes, peeled, cubed, steamed so just cooked
Green coriander, chopped
12 eggs

Fry the onions and chilli in the oil, until cooked. Mix with the potato and coriander, and put into a flat baking dish. It should form a complete layer. Break the eggs on top, keeping the yolks intact. Bake until the eggs are set.

(Basically a kuku, but less mixed. If you beat the eggs, add the potatoes, coriander, fried onion and chilli, and bake until set, that would be a kuku..)

On Sat, 14 Sep 2013 14:45:10 -0700, sf > wrote:

>On Sat, 14 Sep 2013 17:38:17 -0400, Cheryl >
>wrote:
>
>>
>> I love quiche. Bacon and cheddar or ham and swiss.
>
>Have you ever tried a green chili quiche? I do what I'd do for cheese
>quiche and add a can of diced green chilies to it.

I had a friend (passed away) that used to make essentially a green
chili quiche in a 9x13 pan. She'd cut it in small squares and serve
as
snacks at office parties. They were the first to disappear.
Janet US

On Saturday, September 14, 2013 4:38:46 PM UTC-5, Jeßus wrote:

> On Fri, 13 Sep 2013 20:28:07 -0700 (PDT), "
>
> > wrote:
>
>
> >Chess pie or pound cake.
>
>
>
> Very interesting, chess pie is new to me and looks good.
>
> Thanks


Goooooooood stuff and easy to make especially if you are a lazy turd like me and let the Pillsbury Doughboy make your pie crust.

On Fri, 13 Sep 2013 19:00:06 +1000, Jeßus > wrote:

>I've been blessed with an overabundance of chook and duck eggs lately
>and running out of ideas how to use them. Been making a lot of deviled
>eggs, poached eggs and omelets. I could pickle, done that before.
>
>Just wondering if you have a favourite egg recipe different to the
>above?
>Thanks

Egg and bacon pie
Quiche
Scrambled eggs
Frittata
Souffle
Baked eggs

Flourless egg muffins

Ingredients:

Cooked bacon or sausage pieces
1 tomato, chopped
4 eggs
1/4 cup diced cheddar cheese

Directions:

Use a food processor or handheld blender to make a batter of all the
ingredients.
Pour into muffin cups in a muffin tin (six). Fill cups to within 1/2
inch of the top. These do swell while baking, but not much.
Bake for 20 minutes at 350 degrees F, and check with a toothpick. The
muffins fall slightly when removed from the oven.

I don't like just eating duck eggs, but they make the best sponge
cakes.

JB

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 07:36:37 +1000, Jeßus > wrote:
>
>> On Fri, 13 Sep 2013 14:56:42 -0700 (PDT), ImStillMags
>> > wrote:
>>
>> >On Friday, September 13, 2013 2:00:06 AM UTC-7, Jeßus wrote:
>> >
>> >Quiche uses a lot of eggs. Here are some of my favorite quiche
>> >variations along with the base mix to start off.
>> >
>> >http://www.hizzoners.com/index.php/r...-famous-quiche
>>
>> Thanks, but that URL gives me a '403' error and a search really only
>> brings up the same URL for 'hizzoner's'... but yes, a quiche is a very
>> good idea, thanks
>
> Weird. I got the recipe.

I didn't get it either, but I often can't open the stuff Mags sends

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-13, ImStillMags > wrote:
> On Friday, September 13, 2013 2:00:06 AM UTC-7, Jeßus wrote:
>
> Quiche uses a lot of eggs. Here are some of my favorite quiche variations along with the base mix to start off.
>
> http://www.hizzoners.com/index.php/r...-famous-quiche

Hmmm..... missed this post. You were KF'd fer some bizarre reason of
which I have no memory of. Oh well, gotchya back and enjoyed the
quiche recipes.

My filling is different, myself using cream, but I do use grated
parmesan cheese. I pair asparagus with dry smoked salmon, a match
made in heaven. Artichoke looks like a good pairing, as it shouldn't
everwhelm the crab. One thing I've learned, yuh gotta saute the
veggies a bit, jes enough to drive about half their natural moisture
out, specially things like fresh mushrooms or asparagus, or the quiche
will weep when cool.

nb

"notbob" > wrote in message
...
> On 2013-09-13, ImStillMags > wrote:
>> On Friday, September 13, 2013 2:00:06 AM UTC-7, Jeßus wrote:
>>
>> Quiche uses a lot of eggs. Here are some of my favorite quiche
>> variations along with the base mix to start off.
>>
>> http://www.hizzoners.com/index.php/r...-famous-quiche
>
> Hmmm..... missed this post. You were KF'd fer some bizarre reason of
> which I have no memory of. Oh well, gotchya back and enjoyed the
> quiche recipes.
>
> My filling is different, myself using cream, but I do use grated
> parmesan cheese. I pair asparagus with dry smoked salmon, a match
> made in heaven. Artichoke looks like a good pairing, as it shouldn't
> everwhelm the crab. One thing I've learned, yuh gotta saute the
> veggies a bit, jes enough to drive about half their natural moisture
> out, specially things like fresh mushrooms or asparagus, or the quiche
> will weep when cool.

That works for me.

Been meaning to ask, how is it going with your Mum?
--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-15, Ophelia > wrote:

> Been meaning to ask, how is it going with your Mum?

I finally had to put her in a home. She lost almost all walking
mobility within a week and I feared for her safety. I'm not happy
about it, but she is now safer and it's the best home in the area.
Bless you for asking, Ophelia.

nb

"notbob" > wrote in message
...
> On 2013-09-15, Ophelia > wrote:
>
>> Been meaning to ask, how is it going with your Mum?
>
> I finally had to put her in a home. She lost almost all walking
> mobility within a week and I feared for her safety. I'm not happy
> about it, but she is now safer and it's the best home in the area.
> Bless you for asking, Ophelia.

You did everything you could to take care of her. When you are feeling
unhappy about it, just remember ... you were a wonderful son. Everyone
should have a son like you!

--
--
http://www.helpforheroes.org.uk/shop/

On 9/15/2013 7:31 AM, notbob wrote:
> On 2013-09-15, Ophelia > wrote:
>
>> Been meaning to ask, how is it going with your Mum?
>
> I finally had to put her in a home. She lost almost all walking
> mobility within a week and I feared for her safety. I'm not happy
> about it, but she is now safer and it's the best home in the area.
> Bless you for asking, Ophelia.

I know it's hard but it seems like the best thing you could have
done for her.

nancy

Jeßus > wrote:
>
>>I've been blessed with an overabundance of chook and duck eggs lately
>>and running out of ideas how to use them. Been making a lot of deviled
>>eggs, poached eggs and omelets. I could pickle, done that before.
>>
>>Just wondering if you have a favourite egg recipe different to the
>>above?
>>Thanks

I like the various Chinese egg drop soups; chicken, tomato, hot n'
sour, but there are probably more recipes that feature eggs than any
other ingredient... here're mo
http://www.livestrong.com/slideshow/...s-to-use-eggs/

On Sun, 15 Sep 2013 10:40:01 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> > On Sun, 15 Sep 2013 07:36:37 +1000, Jeßus > wrote:
> >
> >> On Fri, 13 Sep 2013 14:56:42 -0700 (PDT), ImStillMags
> >> > wrote:
> >> >
> >> >http://www.hizzoners.com/index.php/r...-famous-quiche
> >>
> >> Thanks, but that URL gives me a '403' error and a search really only
> >> brings up the same URL for 'hizzoner's'... but yes, a quiche is a very
> >> good idea, thanks
> >
> > Weird. I got the recipe.
>
> I didn't get it either, but I often can't open the stuff Mags sends
>
I bet you have to disable one of your protections to view or put her
site on a white list. I don't have a problem with her site, but when
I do have problems, it's either ghostery or another one that escapes
me at the moment. Ghostery is usually the culprit these days.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 10:40:01 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 15 Sep 2013 07:36:37 +1000, Jeßus > wrote:
>> >
>> >> On Fri, 13 Sep 2013 14:56:42 -0700 (PDT), ImStillMags
>> >> > wrote:
>> >> >
>> >> >http://www.hizzoners.com/index.php/r...-famous-quiche
>> >>
>> >> Thanks, but that URL gives me a '403' error and a search really only
>> >> brings up the same URL for 'hizzoner's'... but yes, a quiche is a very
>> >> good idea, thanks
>> >
>> > Weird. I got the recipe.
>>
>> I didn't get it either, but I often can't open the stuff Mags sends
>>
> I bet you have to disable one of your protections to view or put her
> site on a white list. I don't have a problem with her site, but when
> I do have problems, it's either ghostery or another one that escapes
> me at the moment. Ghostery is usually the culprit these days.

I used to get them just fine and I have her site in my favourites, so I
don't know what happened I don't know how to use a while list.
--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 15 Sep 2013 19:57:53 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
> > On Sun, 15 Sep 2013 10:40:01 +0100, "Ophelia"
> > > wrote:
> >>
> >>
> > I bet you have to disable one of your protections to view or put her
> > site on a white list. I don't have a problem with her site, but when
> > I do have problems, it's either ghostery or another one that escapes
> > me at the moment. Ghostery is usually the culprit these days.
>
> I used to get them just fine and I have her site in my favourites, so I
> don't know what happened I don't know how to use a while list.
> --

See what programs you have that you can put on pause. All I need to
do is click on the Ghostery ghost icon and then there's a pause button
to click - bottom left... the whitelist button is to the right. If
Ghostery is the problem, put her website url there and it won't block
her site anymore.

I just thought of something else, you might have Ghostery set too
stringently. I'm allowing certain types of "trackers" these days.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 19:57:53 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 15 Sep 2013 10:40:01 +0100, "Ophelia"
>> > > wrote:
>> >>
>> >>
>> > I bet you have to disable one of your protections to view or put her
>> > site on a white list. I don't have a problem with her site, but when
>> > I do have problems, it's either ghostery or another one that escapes
>> > me at the moment. Ghostery is usually the culprit these days.
>>
>> I used to get them just fine and I have her site in my favourites, so I
>> don't know what happened I don't know how to use a while list.
>> --
>
> See what programs you have that you can put on pause. All I need to
> do is click on the Ghostery ghost icon and then there's a pause button
> to click - bottom left... the whitelist button is to the right. If
> Ghostery is the problem, put her website url there and it won't block
> her site anymore.
>
> I just thought of something else, you might have Ghostery set too
> stringently. I'm allowing certain types of "trackers" these days.

Not only do I not have Ghostery set too stringently, I don't even have it
installed) Thanks for trying to help though

--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 15 Sep 2013 20:29:31 +0100, "Ophelia"
> wrote:


>Not only do I not have Ghostery set too stringently, I don't even have it
>installed) Thanks for trying to help though

It's a 403 error, so I don't think it has anything to do with
ghostery, buggery, or any other add-on for that matter...

I even get a 403 with just http://www.hizzoners.com/ ... they appear
to be blocking certain I.Ps for some reason )non-U.S ones at a guess).
However, copy and pasting the URL into a web proxy server solves the
problem:

http://1.hidemyass.com/ip-6/encoded/...Y2hl&f=norefer

On Sat, 14 Sep 2013 17:25:56 -0700 (PDT), "
> wrote:

>On Saturday, September 14, 2013 4:38:46 PM UTC-5, Jeßus wrote:
>
>> On Fri, 13 Sep 2013 20:28:07 -0700 (PDT), "
>>
>> > wrote:
>>
>>
>> >Chess pie or pound cake.
>>
>>
>>
>> Very interesting, chess pie is new to me and looks good.
>>
>> Thanks
>
>
>Goooooooood stuff and easy to make especially if you are a lazy turd like me and let the Pillsbury Doughboy make your pie crust.

I might buy the pie crust to start with methinks... then progress to
DIY crusts later.

On Sat, 14 Sep 2013 15:14:18 -0700 (PDT), Timo
> wrote:

>On Friday, September 13, 2013 7:00:06 PM UTC+10, Jeßus wrote:
>>
>> Just wondering if you have a favourite egg recipe different to the
>> above?
>
>Kuku (Persian omelette, http://en.wikipedia.org/wiki/Kuku_(food) ); I don't have a particular recipe in mind. I made a tasty one with broad beans recently.
>
>Spanish omelette, with chorizo, potatoes, chillies, onion, capsicum, herbs, maybe some tomato.
>
>Or, what was once my favourite egg recipe:
>
>Parsi-style eggs on potatoes
>
>2 tbs oil (or ghee, or butter)
>2 large onions, thinly sliced
>2 or more chillies, finely chopped
>1 kg potatoes, peeled, cubed, steamed so just cooked
>Green coriander, chopped
>12 eggs
>
>Fry the onions and chilli in the oil, until cooked. Mix with the potato and coriander, and put into a flat baking dish. It should form a complete layer. Break the eggs on top, keeping the yolks intact. Bake until the eggs are set.
>
>(Basically a kuku, but less mixed. If you beat the eggs, add the potatoes, coriander, fried onion and chilli, and bake until set, that would be a kuku.)

Interesting, thanks. Sometimes I thinly slice potato and slowly cook
it in a little olive oil and butter until partly crispy, then add
onions and whatever else takes my fancy at the time... then break an
egg or two on top. For breakfast, that is.

I actually have coriander growing at the moment also fresh chillies
and spuds so I'll try this one out. Thanks

On Sun, 15 Sep 2013 10:18:18 +0800, JBurns >
wrote:

>On Fri, 13 Sep 2013 19:00:06 +1000, Jeßus > wrote:
>
>>I've been blessed with an overabundance of chook and duck eggs lately
>>and running out of ideas how to use them. Been making a lot of deviled
>>eggs, poached eggs and omelets. I could pickle, done that before.
>>
>>Just wondering if you have a favourite egg recipe different to the
>>above?
>>Thanks
>
>Flourless egg muffins
>
>Ingredients:
>
>Cooked bacon or sausage pieces
>1 tomato, chopped
>4 eggs
>1/4 cup diced cheddar cheese
>
>Directions:
>
>Use a food processor or handheld blender to make a batter of all the
>ingredients.
>Pour into muffin cups in a muffin tin (six). Fill cups to within 1/2
>inch of the top. These do swell while baking, but not much.
>Bake for 20 minutes at 350 degrees F, and check with a toothpick. The
>muffins fall slightly when removed from the oven.

This sounds simple and very good... and no flour as a bonus. Will try
this one too, thanks JB

"Jeßus" > wrote in message
...
> On Sun, 15 Sep 2013 20:29:31 +0100, "Ophelia"
> > wrote:
>
>
>>Not only do I not have Ghostery set too stringently, I don't even have it
>>installed) Thanks for trying to help though
>
> It's a 403 error, so I don't think it has anything to do with
> ghostery, buggery, or any other add-on for that matter..

Yes, mine is a 403 error.


> I even get a 403 with just http://www.hizzoners.com/ ... they appear
> to be blocking certain I.Ps for some reason )non-U.S ones at a guess).
> However, copy and pasting the URL into a web proxy server solves the
> problem:
>
> http://1.hidemyass.com/ip-6/encoded/...Y2hl&f=norefer

Ohh Thanks! That worked)

--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 16 Sep 2013 06:18:53 +1000, Jeßus > wrote:

> On Sun, 15 Sep 2013 20:29:31 +0100, "Ophelia"
> > wrote:
>
>
> >Not only do I not have Ghostery set too stringently, I don't even have it
> >installed) Thanks for trying to help though
>
> It's a 403 error, so I don't think it has anything to do with
> ghostery, buggery, or any other add-on for that matter...
>
> I even get a 403 with just http://www.hizzoners.com/ ... they appear
> to be blocking certain I.Ps for some reason )non-U.S ones at a guess).
> However, copy and pasting the URL into a web proxy server solves the
> problem:
>
> http://1.hidemyass.com/ip-6/encoded/...Y2hl&f=norefer

Does that work for viewing BBC too, Jebus?

--
Food is an important part of a balanced diet.

On 2013-09-15 4:21 PM, Jeßus wrote:

>>
>>
>> Goooooooood stuff and easy to make especially if you are a lazy
>> turd like me and let the Pillsbury Doughboy make your pie crust.
>
> I might buy the pie crust to start with methinks... then progress to
> DIY crusts later.
>
I don't understand why people have so much trouble with pie crust. There
is a basis for that old saying "easy as pie". I can't say that every
one I have made has been perfect, but even the worst, the sloppiest,
cracked and patched pie I have ever put together has been better than a
commercial pie.

On 2013-09-15, Dave Smith > wrote:

> one I have made has been perfect, but even the worst, the sloppiest,
> cracked and patched pie I have ever put together has been better than a
> commercial pie.

I think it's a matter of time/effort. I'll get back into pies, again,
but I did see the downside vs the store-bought shell in a tin. If one
hasta deal with a cracked/patched pie crust, yer not doing it right
and a pre-fab crust is simply easier than learning how to do it
properly.

nb