Sunday, 8 May 2016


I have been 'chook sitting' and reaped the rewards, lots of lovely fresh eggs. Each day Henny has laid an egg.

My friend Helena has four chickens, one that lays and three in waiting they are not quite mature enough.

Free to roam during the day and securely shut into the hen house at night. So funny watching them establish their pecking order.

Really fresh eggs have a thick white and a golden yellow yolk sits up on the white.

With such fresh eggs on hand we had an egg dish every day.





And an omelette.

Eggs are so easy to cook, however, gentle heat is needed to prevent scrambled eggs and omelettes from becoming tough and rubbery.

This is How I Make Scrambled Eggs

Whisk the eggs eggs gently with a little milk. I use one tablespoon to two eggs.

Warm some cream seasoned with freshly ground black pepper and a pinch of salt. One tablespoon for every two eggs

Pour the eggs into the cream, reduce the heat and cook, stirring gently. If you like it add some chopped parsley.

Continue stirring, breaking up the clumps of egg

The eggs will thicken, do not overcook. It is best to remove the eggs from the heat before fully cooked as they will continue to cook.

Pile onto buttered toast

How to Make an Omelette

Get everything ready before you start to cook. Filling prepared, eggs whisked, plate ready.

Heat a little oil in a pan, this is my trusted and old pan that is used only for crepes and omelettes. Never washed, just wiped out with paper towel.

Pour in whisked eggs, reduce heat and continue cooking

The egg will start to coagulate, move the cooked egg from the edges into the middle and allow the uncooked egg to spread to the edges.

When the egg is nearly set add the filling over half the omelette

Use a spatula and gently roll the omelette over and and tip the cooked omelette out onto the plate.

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