EGG RECIPES

• 4 hard-boiled eggs peeled
• 1 egg
• 1 200g can of salmon
• 2 potatoes, cooked and mashed
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• pinch cayenne pepper
• 1 cup dried breadcrumbs
• oil for deep frying

• 1/2 cup milk
• pinch cayenne pepper
• 2 cups plain flour
• 4 tsp baking powder
• 1/4 teasp salt
• 2 small eggs beaten
• 50 g melted butter
• 1 tbsp finely chopped celery
• 1 tbsp finely chopped red/green capsicum
• 1 cup grated tasty cheese

Place celery, capsicum and 3/4 cup cheese into bowl. Sift flour cayenne, baking powder and salt into the bowl. Stir beaten egg, butter and milk into mixture until combined. Spoon mixture into greased and/or lined muffin trays. Sprinkle extra 1/4 cup grated cheese on top and bake for 15 minutes in oven at 200 degrees C.

 

Great Grandma's Curried Eggs (4 people)

• 25g melted butter
• small finely chopped onion
• 1 tbsp warm brandy
• 1 teasp curry powder
• 1 tbsp plain flour
• 3/4 cup milk
• 1/4 teasp salt
• 6 hard boiled eggs, cut in quarters

Arrange egg quarters in serving dish on a bed of fluffy cooked rice. Lightly saute onion, add curry powder and warmed brandy. Flame brandy to open the curry spice flavours. Stir in flour, salt and gently cook as a roux, stirring to prevent it sticking. Slowly add milk, stirring constantly until mixture thickens and comes to boil. Remove from heat. Pour sauce over eggs and rice. Serve hot. (This curry sauce makes a lovely dipping sauce for meatballs)

 

Eggs Benedict (6)

• 6 eggs
• 6 slices ham
• 3 English style muffins
• 1/2 cup Hollandaise sauce
• 1 tbsp butter or margarine
• salt pepper to taste

Melt butter in frypan and coat sides then cook ham until golden. Split muffins and toast. Poach eggs in water with 1/2 teasp white vinegar. Place ham on 1/2 muffin onto warm plate. Carefully spoon poached egg onto ham and season with salt and pepper. Pour Hollandaise sauce over eggs and serve. Garnish with feather of dill or parsley.

 

Great Grandma's Quick Omelette for one

• 1 large egg
• 2 teasp butter
• 1 tbsp cottage cheese
• 1 tbsp finely chopped parsely
• snip of chives
• salt and pepper to taste
• 1 tbsp cold water

Beat egg, cottage cheese together with fork or whisk. Add chives, parsley, salt, pepper and water. Heat small omelet pan, add butter and coat pan. Do not burn butter. Pour in egg mixture. Cook over moderate heat, stirring gently until set. Loosen from pan with spatula and fold in half. Place onto warm plate. I make the same mixture in a soup bowl in the microwave, stirring occasionally until set. Delicious!

 

Frittata (4-6)

• 4 eggs
• 50 g butter
• 2 small chopped onions
• 1/2 diced capsicum
• 1 grated carrot
• 1/2 cup tasty cheese
• 2 tbsp water
• 1 stick chopped celery
• 1 sliced small zucchini
• 1 grated med potato (rinsed in sieve)
• 1/2 cup grated parmesan
• pinch of curry
• salt and pepper to taste

Melt butter and coat heavy based frypan, add onions and gently cook until transparent. Add vegetables, cover with lid and sweat for 5 mins stirring occasionally, so they don't burn. Beat eggs, water, cheese and salt and pour over vegetables. Cook stirring gently until eggs are almost set. Sprinkle with Parmesan and place under grill until golden. Serve in wedges with a salad.

 

Stuffed eggs (16) 8 hard-boiled eggs 1 teasp curry powder 2 tbsp Mayonaise 2 tbsp finely chopped parsley Slices of stuffed olives salt to taste
Shell and halve eggs lengthwise. Remove yolks with a spoon and place in bowl with curry powder, mayonaise, parsley and salt. Mash thoroughly with a fork. Pipe egg yolk mix into egg whites, arrange attractively on serving dish, decorate with sliced olives and tiny sprigs of parsley or dill. Surround with halved cherry tomatoes.

Egg Salad (4-6) 6 hard-boiled eggs 3 thinly sliced zucchinis 1/4 cup finely chopped parsley 1 tbsp finely chopped red capsicum 1/4 cup Mayonaise 1 crushed clove garlic salt, black pepper to taste Arrange zucchinis and parsley in salad bowl. Shell and cut eggs into quarters, place in bowl with zucchinis. Mix mayonaise, crushed garlic, capsicum, salt and pepper together. Pour mayonnaise mix over eggs and zucchini and gently stir into salad. Garnish with tiny sprigs of parsley and dill.

Savoury Tarts (24) 4 egg yolks 1 small finely chopped onion 1 tbsp finely chopped parsley 2 rashers rindless bacon, chopped 400g flaky pastry 1 cup milk 2 tbsp grated cheese salt, pepper to taste
Fry bacon and onion together. Allow to cool. Combine egg yolks, milk, salt and pepper. Roll and cut rounds of pastry. Line patty tins with pastry. Spoon onion/bacon mixture into pastry cases. Top with parsley. Spoon egg mix into each tart and drizzle cheese over. Bake at 200 degrees C for about 15 minutes. Serve hot.

• 125 g glace pineapple pieces
• 3/4 glace pears
• 1/2 cup glace green cherries
• 1/2 cup glace red cherries
• 3 eggs
• 1/2 cup caster sugar
• 1 teasp ground nutmeg
• 1 teasp vanilla essence
• 125g glace apricots
• 125g blanched almonds
• 250g whole brazil nuts
• 1/2 cup crystalised ginger
• 3/4 cup plain flour
• 1/2 teasp baking powder
• 1/4 teasp salt
• 2 tbsp brandy

Chop and halve fruits and place in bowl with nuts and ginger, and mix. Arrange some of the fruit/nut mix in a lined, greased loaf tin. Separately, beat eggs, sugar, vanilla and brandy. Sift dry ingredients and fold gently into egg mix. Pour over remaining fruit and nuts and combine. Place mixture in loaf tin over the layer of fruit. Smooth top and bake at 150 degrees C for 2 hours. Test with skewer, allow to cool in tin. Serve in thin slices.

 

Macaroon Cake

• 125 g softened butter
• 1/2 cup sugar
• 3 egg yolks
• 1 tsp vanilla essence
• 1 & 1/2 cups plain flour
• 1 tsp baking powder
• pinch salt
• 2 tbsp milk
• Macaroon
• 3 egg whites
• 1 & 1/2 cups coconut
• 1/2 cup sugar

Cream butter and sugar until fluffy, add egg yolks and vanilla, beating well. Add sifted flour, baking powder, salt to creamed mixture alternately with milk. Spread mixture into a greased lined baking tin. Separately beat egg whites until peaks form, gently fold in sugar and coconut to make macaroon mix. Spread raspberry jam over cake mix, then cover with macaroon mixture and bake at 180 degrees C for 30 minutes. Test with skewer. Cool in tin for 10 minutes and turn out onto cooling rack.

 

Veggs Australia Pty Ltd ABN 45 051 257 188
81-85 Felton St., Horsley Park NSW 2164 Australia
Phone (02) 9620 1380