coopandthegang

The Adventures Of Coop & The Gang

One Egg, Two Eggs, Three Eggs, Four October 30, 2011

Following some quality time with the girls yesterday, some great twitter chicken chat & some really great blogs digested through the day go me thinking. Recently I’d thought we’d become a little too boring for others to enjoy, they feed, waters & snuffle. Lather, rinse, repeat.

This mornings extra hour of awake time we all gained from the change from BST back to GMT got me thinking, the girls are still in fine egg but with the recent changes in my routine they’ve mostly been gifted on to friends in the street & colleagues at work & I really haven’t been taking time to enjoy them nor their hard work. With a perfect glut on my hands & eggs balanced here there & everywhere the mission was set.

Chickens snuffling & clucking around the garden, two recipes found & the days agenda set. A home made ice cream that doesn’t require an ice cream maker made from 6 eggs, sugar, cream & vanilla extract & a lime curd from 4 eggs, 6 limes, 1 lemon, sugar & butter, om nom.

A trip out to source as much local produce as possible was a success with a new farm shop, complete with chickens & reindeer for local cream & butter & a commercial shop stop for citrus ingredients, sugar top up & an electric whisk, revolutionary.

Ice cream 6 eggs split, whites beaten until firm but not dry, slowly adding sugar, while whisking double cream till thick & beating eggs yolks & vanilla. Fold in & freeze for 8 hours, phew, the ice cream should be ready to serve at 8.10pm tonight after a short stint in the fridge. A rumour from the glass bowl is that it tasted just like melted ice cream before it went in the freezer so I think we might be on to a winner.

Now onto the curd, grate the zest of 6 limes into a bowl, juice the naked fruit & the lemon. Add A LOT of sugar, four whole eggs & cubed butter, mix & gently heat in the bowl over a rolling boil until the sugar has dissolved, keep stirring, keep stirring, keep stirring & wait till its thickened, pour into sterilised jars & seal. Lick bowl.

The ice cream as with all raw egg products isn’t advised for the elderly, pregnant or small children but we don’t fall into any of those categories, a wonderful morning in the kitchen & the perfect long lasting sweet treats we can enjoy long after egg production has slowed.

 

Eggs Glorious Eggs August 21, 2011

Well I’ve got one in ear on the hob listening out for the potatoes from the garden to come to the boil and the other ear on the back door in case we have an invasion of the miniature beasts of burden. The girls are out and about, pooing and sunbathing only really bothering to move about for food and water oh and some chair acrobatics. I say move about for food but really all I mean is strain the necks to grab a ripe tomato from the plant they are enjoying some dappled shade from.

But dinner consists of our own potatoes, green beans and quiche made from a lovely contribution from the girls, bacon from a local piggy, onions from the in laws and pastry made by my own fair hands on the living room floor, the only space big enough, with all local ingredients.

There isn’t a lot in this household that we won’t eat, but surprisingly we are a one egg eating household. Despite this, someone is eyeing up Doris up for Christmas…which in the true sense of pocket farming should be the ultimate goal, but she has a face and a name and I love her too much for all that.

But what do you do with so many eggs? With three a day coming in most days without fail we have set up a relatively friendly egg exchange…I’ve had rhubarb, green beans, courgettes, eggs box a plenty and the offer of money.

There is a lot said about fresh free range eggs and when you hold a fresh warm egg in your hand there is nothing more exciting than the thought of its bright orange yolk and its subtle depth of flavour oh and the tiny bit of relief when a little bedraggled chick hasn’t fallen out.

As with everything home grown you take your time and give it a little more love on the search of perfection, it’s the same with eggs, the yolks range from a beautiful sunny yellow to a deeper orange following the days they’ve snuffled around the garden and guzzled on their favourite treats. The whites are firmer and hold their shape significantly more to their shop bought counterparts.

We scramble, we fry and we boil, but the firm family favourite is pavlova… egg whites from 3 large eggs lovingly hand whisked with 6oz (175g) cast sugar, no room of fancy gadgets in our pocket kitchen, until stiff and baked in the oven for an hour on 140 then left to go stone cold in the oven. In this time we lovingly use the left over yolks with two other whole eggs, a spot of milk and a filling of your choice encased in pastry and you have a beautifully rich no left overs beautiful quiche. My favourite use of half a dozen and I am sure the girls would approve of the use of two days hard work.

How do you eat yours?