RECIPES

Pavlova, Fresh Strawberries & Cream

• 6 Frenzs Free Range Eggs (Whites Only)
• 1 1/2 cups Castor Sugar
• 3 teaspoon Corn flour
• 1 1/2 teaspoon Vinegar

Preheat oven to 160°C (325°F). Beat egg-whites until stiff peaks form. Add 1/2 cup castor sugar and beat until dissolved. Gradually add the remaining sugar about 2 teaspoons at a time beating until dissolved each time. Carefully fold in the corn flour and vinegar. Cover oven tray with baking paper and turn out mixture to form a 25cm (10 inch) circle about 10cm (4 inch) high. Smooth sides and top with a spatula. Reduce oven temperature to 130°C (260°F) and cook for 1 1/2 hours. Turn off oven and allow cooling in oven. Remove and place on serving plate. Decorate with whipped cream and chilled fresh strawberries. Mmmm!

Egg Nog

• 1 doz Large Frenzs Eggs
• Pinch of Baking Soda
• 3/4 cup Rum
• 4 1/2 cups Powdered Sugar
• 1 quart Milk
• 1 quart Cream
• 1 quart Bourbon

Beat egg yolks and whites separately, pour together and add soda, rum, sugar, bourbon. Add the milk and cream and let stand in the refrigerator overnight. Stir before serving... delicious!

Watercress & Salmon Roulade

• 60 grams butter
• 1/3 cup flour
• 1 cup milk
• 1/3 cup grated parmesan cheese
• 2 cups chopped fresh watercress
• 4 Frenzs Free Range Eggs, separated
• 100 grams cream cheese
• 1/4 cup sour cream
• 150 grams smoked salmon
• black pepper to taste

Heat butter in saucepan, add flour, gradually add milk stirring until mixture boils and thickens. Stir in cheese, egg yolks and watercress. Beat egg whites to soft-peak stage, gently fold into watercress mixture. Pour mixture into greased and lined 25cm x 30cm roll tin. Bake in moderate hot oven 20 mins or until golden brown. Turn out roulade onto a clean tea towel, spread with filling and carefully form a roll.

Filling: Soften cream cheese and beat in sour cream. Add smoked salmon pieces and pepper to taste. Serve warm with extra watercress and lemon slices.

Quick Microwave Omelette

• 1 teaspoon butter
• 2 Frenzs Free Range Eggs
• 2 teaspoons water
• 1 pinch of salt and a little ground black pepper

Blend together all ingredients except the butter. Melt the butter and coat the base of a 7-9 inch microwave pie plate and pour in egg mixture. Cover tightly with plastic wrap. This must be tight as the trapped steam helps to cook the omelette. Cook at full power for 2-3 mins rotating the plate several times. When cooked the centre should be set but still moist. Serve hot with filling of your choice - sweet or savoury, Mexican spicy or cheesy French, herbs or fruit. Use your imagination - be bold and creative and enjoy.

Savoury Bread Nests

• 1 round bun or bread roll
• Small amount of butter
• 2 slices of salami, diced
• 2 Frenzs Free Range eggs
• Salt and pepper to taste
• 1 tbsp of spring onion, finely chopped
• 1 tbsp of green pepper, finely chopped
• 1tbsp chopped parsley

A quick meal for one, using today's technology, the microwave oven. Cut the top of the bread roll and scoop out the centre. Lightly butter the inside. Microwave on high (100%) for 40 seconds on a raised plate. Set aside. Lightly beat eggs, add all ingredients, and pour into bread 'nest'. Microwave on high (100%) for 30 seconds. Stir egg mixture and cook again for 20 seconds or until cooked. Garnish with a little grated cheese or chopped parsley.

Crêpes Provencale

• Crêpes
• 2 Frenzs Free Range Eggs
• 1 cup sifted flour
• 1 1/4 cups milk
• 15 grams melted butter

Topping

• 1/2 cup breadcrumbs
• 100 grams grated tasty cheese

Filling

• 1 eggplant cut into cubes and soaked in salted water for about 30 mins
• 2 tblspns olive oil
• 1 chopped onion
• 440 grams canned tomatoes drained and mashed
• 1/4 tsp fresh ground black pepper
• 1 tsp dried oregano

To make crêpes: Place flour in a bowl. Add eggs, milk and melted butter. Whisk to form a thin batter. Pour 2-3 tblspns lots into a hot, lightly greased crêpes pan, tilting pan to evenly cover base. Cook over a light heat, turn crêpes to lightly brown both sides. Repeat until batter is used. Set crêpes aside.

To make filling: Rinse and pat dry eggplant. Heat oil, cook onions lightly and add rest of ingredients. Simmer for 20 mins. Spoon into separate crêpes and roll up. Single layer filled crêpes in an oven-proof dish. Sprinkle with 1/2 cup breadcrumbs mixed with 100 grams grated tasty cheese. Bake in a mod oven 30 mins. Lovely served with a little fresh green salad.

Colonial Cheese Scramble

• 3 Frenzs Free Range Eggs
• 2 tablespoons milk
• 2 tablespoons grated tasty cheddar cheese
• 1 teaspoon hot English mustard
• 2 slices toast

Lightly beat eggs and add to milk, cheese and mustard. Pour into a medium sized saucepan and stir over a medium heat until well cooked and 'crumbly'. Spread toast with extra mustard to preferred taste and top with cooked egg mixture. Garnish with chopped parsley, pepper and salt. Serve immediately!

Shirred Eggs

Beat well by hand 3 Frenzs free Range Eggs (per person).

Add 1 teaspoon of water per egg, a good dash of tabasco sauce and a pinch of salt (if you must!).

Melt a small amount of unsalted butter over a double boiler or use a non-stick pan. Pour in egg mixture and cook gently.

When mixture thickens to a 'clotted-cream' (almost runny) consistency, remove from heat immediately.

Serve with smoked salmon or Gravalox salmon, a sprinkle of fresh chopped parsley, warmed bagels or split-toasted plain English muffins. These can be spread lightly with a yoghurt / cottage cheese blend. Shirred Eggs have a 'fresh-egg' flavour, quite luscious. The best eggs taste better this way!

Herbed Eggs in Tomato Cups

Delicious with crispy bacon - serves two.

• 2 large firm tomatoes
• 4 large Frenzs Free Range Eggs, lightly beaten
• about 25 grams butter
• 1 tablespoon chopped fresh basil
• generous fresh ground pepper and salt to taste

Preheat oven to 200°C. Wash and dry tomatoes. Cut and discard the removed top third and scoop out seeds. Season the inside of the cup with a little salt and pepper. Bake until tomato cups deepen in colour - about 10 mins. While these are cooking, lightly scramble eggs in a medium-heated pan with the melted butter. Add basil, salt and pepper. Blend gently and generously fill tomato cups. Serve hot.

Lemon Surprise Pudding

• 1 tablespoon softened butter
• 2 tablespoons plain flour
• 2 Frenzs Free Range Eggs, separated
• 1/2 cup sugar
• pinch of salt
• 1 cup milk
• zest and juice of one lemon

Beat egg whites until stiff. Set aside. In a separate bowl cream butter and sugar, add flour, salt, lemon juice and zest (the grated rind of lemon). Whisk egg yolks and milk together and add to mixture. Fold in egg whites. Pour into a baking dish and stand dish in a pan of hot water. Bake at 160°C for 40 minutes being careful not to overcook.

Fresh Berry Omelette

• 2 Frenzs Free Range Eggs
• 2 tablespoons water (or white wine)
• 1/2 teaspoon sugar
• small knob of butter (or 1 teaspoon of cooking oil)
• 1/2 cup fresh strawberries, washed, hulled and sliced
• 2 tablespoons of crème fraiche or whipped cream

Lightly beat eggs, add water (or wine), sugar and blend lightly. Heat omelette pan, add butter or oil to coat base and sides of pan. Add egg mixture and, with a spatula, carefully push outer edges to the centre of the pan to allow the uncooked egg to run into the spaces formed. Don't overcook at this stage. Add fresh strawberries to one half of omelette, spoon crème fraiche over them. Fold the plain half over the berries and crème. Place a serving plate over omelette pan and carefully 'flip' over onto plate. Dust lightly with icing sugar. Decorate with half a berry or a little crème at side of omelette - serve immediately.

Frenzs Lemon Honey

Makes approx 2 x 350ml jars
Note: This recipe uses one extra yolk instead of butter.

• 2 Frenzs eggs + 1 yolk
• Juice of 2 lemons + zest (the finely grated yellow skin of lemons)
• ½ C white sugar
• 1tsp honey – optional

Break eggs plus yolk into glass microwavable bowl and whisk lightly to blend.

Add strained lemon juice, zest, sugar, honey & stir with whisk to blend all ingredients.

Microwave on high in 30-second boosts. Stirring with whisk between cooking. Times – 2-3 minutes on high heat, until curd begins to set.

It will continue to thicken after cooking.

Use fresh as pie filling etc, or pour into sterilised jars. Keeps refrigerated 10-14 days.

Note: left over egg white can be added to omelette mix, scrambled egg etc.

Keep covered refrigerated until needed.

HANDY HINTS

Handy Hint - Beating Egg Whites

Beat egg-whites using room temperature eggs. Carefully separate whites as even a little bit of yolk can affect volume. Add sugar little by little, it dissolves faster in small quantities. Wipe utensils and bowl, before use, with vinegar to remove any trace of oil or fat.

Handy Hint - Freezing Crêpes

Crêpes freeze well, so you can make extra and have them on hand when needed! Just place cold crêpes between sheets of grease proof paper, seal in plastic bags and freeze.

Handy Hint - Boiling Eggs

To prevent boiled eggs from cracking, always use room temperature eggs. Gently simmer, don't boil rapidly - remember; eggs are mainly protein. Protein toughens with excessive heat and is not easy to digest.

Handy Hint - Hard Boiling Eggs

Hard boiled eggs make versatile sandwich fillings. Mixed with pickles, prepared mustard, mayonnaise, fresh herbs - whatever you like!

Handy Hint - Tomato and Basil

Frenzs eggs go well with tomato and basil. Try combinations of these in omelettes, flans, sandwich fillings etc. Balance these flavours with freshly ground pepper, salt or a sprinkle of sugar.

Handy Hint - Fresh Eggs

Hard cooked eggs can be difficult to peel if they're too fresh. Fresh eggs are best poached, fried or soft cooked.

Handy Hint - Seed Raisers

We have a great hint here from one of our customers.

He uses our empty plastic packs as a mini seed raiser. Simply fill each lower space with seed raising soil, pop in a seed, water and close the lid. 'Harden-off' plants by opening the lid gradually before transplanting.

Great idea, eh!

Handy Hint - Keep Eggs Refrigerated

Eggs keep fresher if kept refrigerated at a constant low temperature. But remember to remove and allow them to return to room temperature before using in your baking.