When the hens are laying well, which they certainly are this time of year, we have a blessed overabundance of eggs. We are careful to water glass (for directions, click here) some of them, allowing us fresh eggs even when the ladies are not producing, but most of them are quickly used in a number of delectable wonders.
One of the first things that calls my name when the egg basket is full is Lemon Curd (for recipe and canning instructions, click here). I use a recipe that is egg rich and wonderful. I make a large batch and then can it in 1/2 pint and 1 pint jars, ensuring that I always have something on hand to dress up fresh scones or present as a hostess gift. Lemon curd is a great base for a tart (or even by itself) and is divine on warm scones with a bit of Devonshire Cream. (For recipe, click here).
|Freshly canned lemon curd|
|Now this is afternoon tea!|
3 C flour
1/2 C sugar
5 tsp. baking powder
1 tsp. salt
1/2 pound (2 sticks) butter, chilled
1 large egg
3/4 C heavy cream (or milk)
Preheat oven to 350°F.
In a large bowl, stir together the flour, sugar, baking powder and salt.
Cut the cold butter into small pieces. Cut the butter into the flour with a pastry cutter until the mixture resembles crumbs.
Add the egg and cream to the flour mixture and stir together until just combined. You may need a splash more milk (or cream) if the dough it too dry.
Turn onto a floured surface and knead gently a few times. Divide dough into two balls and pat each ball into a round about 3/4 inch thick. Which a sharp knife cut the round into 6 wedges. Transfer wedges to a baking sheet.
Bake for 12 to 15 minutes, until they're just barely starting to brown. Serve with butter and jam or Devonshire Cream and Lemon Curd.
|Scone, just out of the oven|
|Spread with Devonshire Cream|
|and topped with Lemon Curd|
After the curd has been canned, I turn my sights to something much more savory than sweet. It is a favorite with my children, who actually prefer it cold, for breakfast, rather than warm out of the oven. This protein rich snack is called Scotch Eggs. It is a common man's breakfast from the heart of the Scottish homeland. It is perfect for breakfast on the go, whether you are taking a road trip or patrolling your perimeters. And it is really rather simple to make.
1 quart oil for frying
8 eggs (the original recipe called for 4 eggs - but we just stretched the sausage)
2 pounds pork sausage (bulk)
4 C dried bread crumbs (seasoned)
1 C flour
4 eggs, beaten
Preheat oven to 350°F. If deep frying heat oil in deep fryer to 375° ( I always pan fry rather than deep fry).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
|Covering the egg|
|Ready to fry|
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this. Generally, however, we chill these and eat them for breakfast when we are in a hurry, or warm with a knife and fork.
|Scotch eggs. This isn't my photo - I forgot to take one after they were made!|
So, there you have it ~ our go-to recipes when our egg basket overfloweth. How wonderful to have an overabundance of eggs!