On My Mind...

EGGS, as fresh as they come and lots of them . . .
Have we not been eating enough eggs lately? 
Or do we just have too many chooks?  
I probably have about 10 good layers at the moment which are producing about 50 - 60 eggs per week.  
Not too many ever get wasted, some may accidentley slip from the hands of my little gatherers occasionally, and when there are just too many for us to eat, we pass them on to family and friends.  
As a high protein food for the family I regularly serve eggs for Breakfast, Lunch and Dinner. 
We have them boiled, fried, poached, scrambled, french toast, sometimes I bake them into a meat pie, other times I may make an omelette.  We enjoy bacon and egg burgers for dinner and everyone enjoys a curried egg and lettuce sandwich for lunch. 
Where would we be without the egg?
I coat my fish and chicken in egg and breadcrumbs before frying. The egg coagulates when it comes in contact with the heat and forms a protective barrier keeping the flavour sealed in and the fat sealed out.  An egg or two is also added to my rissoles and fishcake mixture to bind the ingredients together, again, when the egg is cooked it coagulates through the mixture and binds it together so it will not fall apart during the cooking process.

For sweets we often have baked custard, bread and butter pudding or boiled custard, all made with lots of farm fresh eggs, and for a special treat we make Pavlova, from the egg whites only.  

The yolks then used to make mayonnaise, or hollandaise sauce.

Then there is lemon butter, an extra yolk  gives it just a little more richness. . . and have you ever tried a fresh Egg Nog?

Eggs would have to be the most valuable ingredients in the kitchen, they can be quickly prepared into a well balanced and nourishing meal on any busy day, and any home cook knows you can't make a successful cake without a good egg!
I could go on forever about eggs....
Joining up with Down to Earth today
Whats ON MY MIND is how will I cook my eggs for dinner tonight? 
 How do your eat your eggs? 

THIS POST WAS INSPIRED BY 
The Australian Book of Egg Cookery 
MARSHALL, Anne (editor) Paul Hamlyn 
(1971)
ISBN 10: 0600070077