[newhen]

What do you make?

I am a boiled, scrambled and fried but only eat the yolk person so will need ideas of what else to use my eggs in.

Actually, I make french bread for the children too.

Any more ideas?

[nzdunn]

ive been making a lot of cakes as you can only eat so many eggs.   Nickyxx

[newhen]

could you post the recipe please, if it's simple.  I'm not a cook!

[soupbox]

Trying to make hollandaise sauce is always adventurous...does anyone have any good recipes? 

[Yorkie]

http://www.bbc.co.uk/food/recipes/database/hollandaisesauce_1309.shtml

[Spana]

I make rich fruit cakes, big 10inch ones.  Sometimes i have as many as 15.  Well wrapped they keep for a year . OH like a lump with his lunch
I also make big quiches and freeze them in single slices. 
With the apples plentiful now i make apple sponge puddings and freeze them in portions for 1or2. 
I also make ice cream but we like to eat that up quickly.
Then theres things like leeks softened in butter, spread in a dish, put hard boiled eggs cut in half on top and cover with cheese sauce.  Freeze and cook from frozen with a bit of grated cheese on top.  Nice for lunch with a bit of crusty bread in the winter.

[Ice]

Mayonnaise is easy and can be flavoured with lots of things.  The only trick is to add the first half of the oil VERY slowly.  After that it's a doddle.

[chickadee]

ice cream -
vanilla ice cream - makes a tub -   24 hrs to freeze

4 eggs separated
100g, 4 oz icing sugar (sifted)
1 tsp vanilla essence (we put 2 and will use a vanilla pod next time instead)
300ml, half pint double cream

3 bowls and an electric whisk

bowl 1 - whisk the egg yolks with half the icing sugar until thick and pale leave to one side

bowl 2 - whisk the egg whites until stiff then gradually whisk in the remaining icing sugar a little at a time.

bowl 3 - whisk the double cream with the vanilla essence until thick.

stir the cream into the egg yolk mixture and then fold in the egg whites.
make sure everything is thoroughly mixed then transfer to a freezer container with lid.

freeze for 24 hours then hey ho mr whippy here we come.


have posted this before but it is brill

taken from "hens in the garden eggs in the kitchen" by charlotte popescu - great book of recipes using all your excess eggs and your children will love making and eating - i add a bit of homemade jam to make raspberry ripple!