Eggs

Creme Brulee Recipe

Mother Hen

Here it is Christmas Eve, and what better topic to be posting than a yummy dessert recipe using farm fresh eggs… more specifically, Creme Brulee!

Creme Brulee is one of those desserts that is indescribably delicious, and yet, so easy to make. It’s made using a few basic ingredients—so be sure to use high quality ingredients for best results.

My recipe is a modified version of the recipe from Fresh Eggs Daily.

cremeBrulee

Creme Brulee

Makes 6 ramekins.

2.5 cups organic heavy cream
1/3 cup brown sugar
7 farm fresh egg yolks, whisked
1 teaspoon vanilla
6 teaspoons brown and/or white granulated sugar for topping

Preheat oven to 325 degrees, and start boiling water in tea kettle. Place ramekins in an oven safe dish. Add boiling water to dish, so water level is halfway up the ramekins.

Place cream and brown sugar in saucepan and bring to simmer, stirring until the sugar is dissolved. Remove from heat. Gently whisk the egg yolks and vanilla into the creme. Carefully pour or ladle the mixture into the ramekins.

Place in oven and bake for 40-50 minutes until just set. Centers will still jiggle a bit when done. Remove from water bath and let cool. Place in fridge for three hours (or up to two days), covered in plastic wrap.

When ready to serve: sprinkle up to a teaspoon of granulated sugar on top and either torch with handheld torch or broil in oven for a few minutes until the sugar melts and forms a hard crust. Serve immediately.

Viola! Yummy goodness—enjoy!

Egg Storage

Mother Hen

In posting a photo of my new egg skelter on my Facebook page, I was surprised at how many folks asked me, “You don’t keep your eggs in the refrigerator?” No, I don’t. My eggs are not washed and therefore do not need to be kept in the fridge.

skelter

Now you might get differing opinions from others, and to each his own. But these are my thoughts…

Mother Nature has thought of everything in creating the farm fresh egg. Not only is the egg a beauty to behold, but also very practical. The last stage in creating an egg—just before it is laid—involves adding the “bloom”, which is a protective coating over the outer shell. This wet coating quickly dries as soon as the hen lays the egg. It protects the contents from harmful bacteria getting inside. Think about if the egg was fertile and mama was sitting on a clutch of them for 21 days. Mother Nature has provided a safe place for the developing baby inside that cute egg.

In Europe, you won’t find eggs in the refrigerated section of the market. They have not been washed. When you get an unwashed egg, you know what kind of condition the nesting boxes are in. Occasionally, even the cleanest of boxes will get a muddy foot in there which can dirty the egg a bit. But, for the most part, farm fresh eggs are clean because the hens live in clean conditions. Do you think all the eggs in U.S. supermarkets come from clean conditions? If they did, they wouldn’t need to administer so many antibiotics. But, we’ll save that for another blog entry…

So, enjoy those unwashed, healthy eggs! And if you’re looking for a nice way to display them, I can recommend an egg skelter. Just love mine!

Some more little egg-bits:

eggsInBasketDid you know the egg travels pointy end first, and at the last minute (just before being laid) turns 180 degrees so the fat end comes out first? Also, hens will sit in the box as the egg gets ready to be laid. Just before she’s ready to lay the hen will stand up a bit, and viola, out comes an egg—fat end down—in the nesting box!

Do you know how to tell how old an egg is? Do the water test: Put an egg in a glass of cold water. Does it float? Or sink? If it sinks all the way down and lays flat, it’s very fresh. The more it floats the older it is. Here’s why: Eggshells are porous, and over time air will seep in at the fat part of the egg. That air is what the baby chick—if the egg was fertile and had a developing baby in it—would first breathe. Ever notice when you hard boil an egg and the fat end has a dent in it? Yup, it’s an air pocket. The bigger the pocket, the older the egg.

Pretty neat-o, eh? I think so. But then I could talk “chicken” all day long!

Braided Rosemary Bread Recipe

Mother Hen

I’ve been wanting to make a rosemary bread for some time. And, I’ve wanted to use egg in a bread recipe for some time. This turned out to be the perfect combination. This bread tastes great with just butter on it, or as a side to over easy eggs, or for dipping in homemade red sauce on pasta. Mmmm!

breadBraided

I’ll admit I’m not one for following recipes exactly. That is, I like to “wing it” more often than not. I modified this from the rosemary breadsticks recipe in this month’s Mary Janes Farm magazine. I used organic ingredients whenever possible and I used local (Hatcher’s Pass) honey.

Here is the reicipe I used:

1 c warm water
3 T melted butter
1/2-1 t honey
1 T active dry yeast
2-3 c white flour
1-2 sprigs fresh rosemary
sprinkling of salt
1 farm fresh egg
sprinkling of course salt

In a small bowl, whisk together the water, butter, honey and yeast. Let it sit. In a larger bowl, mix together 2 c flour, rosemary and salt. Add the yeast mixture to the flour mixture, and mix well. Add more flour until the dough chases the spoon around the bowl.

Turn out on a floured surface and knead, adding flour as needed (I used whole wheat flour here). Form dough into ball and place in a lightly buttered bowl. Turn ball of dough over (so butter is on top of dough). Cover with plastic and set in a warm place for 45 min to let dough rise.

Preheat oven to 400ºF. Turn dough out on floured surface, knead, then separate into six balls of dough. Roll each ball into a long piece of rope. Take three “ropes” and attach at one end, then braid, and pinch end under. Do same with remaining three ropes.

Whisk egg. Lightly brush egg on each braid and sprinkle course salt on top. Place on greased cookie sheet and bake for 20 min. (Remember they will rise, so give each loaf enough room.)

Cool on rack, and try not to eat it all before it cools. Good luck!

Next time, I’m going to add more rosemary, and maybe some sage and thyme. Braiding in a circle would be fun. Oh, the possibilities are endless!

The Crisp Days of Autumn

Mother Hen

As summer turns to fall, the leaves slowly swirl to the ground… and chickens run, thinking the sky is falling. Oh girls, you are quite safe. As the bread dough is rising, I’m giving my girls some free range time in the yard. Their antics are both relaxing and amusing.

I gather some rose petals from my still blooming and quite fragrant Rugosa rose bushes. Add to that some fresh herbs–rosemary, sage, parsley and thyme–and in to the nesting boxes it goes. Nellie soon discovers the rose petals and snatches them up–one by one–almost as fast I put them in. Yes, the girls know what’s good for them.

HerbsForHens_wLogo

Time stands still as I engage in the chicken world. The girls often circle me, perhaps it’s a safety blanket of some sort, or maybe they are as curious about me as I am of them. My rooster coffee mug is a big hit today. He’s quite the stud, even if he’s only a painting.

The bread buzzer goes off and it’s back in to their run, with assistance from my little Aussie, aka “the Chicken Herder”. It doesn’t take much, the girls know the routine. Though, there is always one who tries to defy the dog. Silly girl, the Chicken Herder always wins.

With the girls safely in their run, I return inside. Chickens are such a lovely diversion.