We celebrated the pigs moving into their newly completed home just in time for winter this weekend! How did we celebrate? We ate eggs.
Here I should mention that our numbers continue to go up and we have egg subscriptions available. If you are interested, go to our store and sign up for one or more subscriptions of a dozen eggs a week for pickup either at the farm on McDonald Ave (Fridays) or in Winslow (Tuesdays).
Now, back to the eggs we ate this weekend.
I’ve always been intimidated by the traditional method of poaching eggs, due to a failure early on. Ever since, I’ve relied on my handy poaching pan The results are always more hard boiled than poached. Recently, though, I heard that Heyday eggs were extremely good poached in that traditional way. So, this weekend, I brought about an inch of water just to a boil and added two teaspoons of apple cider vinegar. Then I cracked an egg in a small bowl and gently slid it into the water. I did the same with three others and put the lid on for four minutes. Then I lifted them out with a slotted spoon and we ate them with some salt and pepper. Pure bliss.
The next recipe came at dinner time, when we were barbecuing Heyday country pork ribs (mmmmmmm). I threw some storage potatoes into the oven to bake and then the last item was green beans, canned by my mother in law. With time to spare, I thought about dessert and was hungry for custard. I found an easy old fashioned custard recipe in Mark Bittman’s How to Cook Everything:
2 cups cream, milk or mixture
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 eggs plus 2 yolks
1/2 cup sugar
1. Put the cream, the cinnamon, and nutmeg in a small saucepan over medium heat. Cook just until it begins to steam, 3-5 min.
2. Beat the eggs and yolks with the salt and sugar until pale yellow and fairly thick (an electric mixer works well or you can use a whisk).
3. Heat the oven to 300 degrees and put a kettle of water on to boil.
4. Gradually add the cream to the egg mixture, stirring constantly. Pour the mixture into an ovenproof dish. Put the dish in a baking pan and pour hot water into the pan within about 1 inch of the top of the dish. Bake until the mixture is not quite set–it should wobble just a little in the middle–about 45 minutes (30 if you decide to put the custard in individual cups). Use your judgment; cream sets faster than milk. Serve warm, at room temperature, or cold, within a day.
Silky and wonderful.
And tonight, I have laryngitis, am tired and was looking for a quick dinner: egg salad sandwiches, carrots sticks and celery. I boiled a dozen eggs and then, because they are fresh and can be difficult to peel, I put them immediately in an ice water bath. While not always a success, all the eggs peeled beautifully. For the salad, I mashed the eggs with salt and pepper, mayonnaise, a little mustard and some homemade salad dressing (oil, apple cider vinegar, pressed garlic, season salt), to taste. We toasted some fresh bread, smeared them with mayo, dolloped the egg salad on, added a lettuce leaf and then put a bit of our homemade salad dressing over the carrots and celery.
Oh, and we also had scrambled eggs for breakfast on the day we didn’t have poached eggs.
Now I’m going to run and finish off that leftover custard!