Finally spring is in the air! The ticks are out! Oh I miss the signs of spring from back home, much more pleasing to see bluebells, daffodils and tulips than ticks!! Oh well the chickens like hunting for them and they go into laying overdrive.
What to do with the “eggbundance” If the pigs don’t find them first!
Firstly a very fresh egg is really hard to peel - never fear problem solved! Since I learnt to steam eggs instead of boiling them it has been a breeze and no ugly grey bit around the yolk either!
Bring a pan of water to the boil
Place eggs in steamer basket and cover with a lid
Steam for 13 mins (up to 15 mins depending on size of the egg.)
Plunge in ice cold water for 15 mins and peel.
2 whole Cobblestone Farm eggs at room temperature
2 Cobblestone Farm egg yolks at room temperature
1 tablespoon mustard powder
1 tablespoon lemon juice or white vinegar
1 teaspoon salt
1 clove garlic (optional)
2 Cups oil - peanut, canola/grapeseed or light Olive oil (yes you can use canola or any neutral flavoured oil)
Put all ingredients except oil into a food processor or liquidizer.
Turn on to blend then slowly stream in the oil.
If it is too thick add more oil - too thin more lemon juice.
Check for seasoning and add pepper if you like.
(you can also chill this and put it in an ice cream maker for real old fashioned ice cream.)
8 large Cobblestone farm pastured eggs
2 cups plus 3 tablespoons whole milk
2 cups heavy cream
6 tablespoons sugar
1 teaspoon vanilla extract or 1 vanilla bean scored and seeds scraped out
Mix the milk, cream 4 tablespoons sugar, vanilla extract or bean and seeds together in a pan.
Bring to boiling point then remove from heat and allow to cool.
Whisk egg yolks with remaining 2 tablespoons of sugar until pale - I use my food processor.
Remove vanilla bean (if used) from milk.
If you are using a food processor - with the motor running, slowly add a cup of warm milk to eggs. Slowly add the rest of the milk.
Then pour back into a pan and heat slowly. The yolks cook enough to thicken the custard. It should coat the back of a spoon.
Strain it and serve immediately or chill if you want to make ice cream.
To reheat cold custard it is best to do it over a water bath to prevent curdling.
VANILLA ICE CREAM
1 quantity vanilla custard
If you have an ice cream machine follow instructions, if not you can still make ice cream
Put cold custard into a large bowl and place in freezer for 20 mins.
After 20 mins take it out and whisk custard mixture.
Keep doing this every 20 mins until it sets - yes it is lengthy but so worth the effort.