FOR PERFECT EGGS – SCRAMBLED, POACHED, FRIED EVERY TIME…………….
STORAGE – Eggs are best stored in the carton as their shells are very porous 
and can take on smells that linger in the refrigerator. Their shelf life is 2 1/2 – 3 weeks in the fridge.
FRESH TEST - On breaking open an egg the freshest will have yolks that sit high and look plump with the white being a little cloudy and clinging to the yolk.
If you are unsure of the egg drop it into a bowl of water…….
If it floats on its side its fresh.
If it floats vertically with the rounded end up it 2-3 wk. old
If it is floating on the surface of the water …throw it out.
POACHING – With a deep pan of rapidly boiling water slip an egg into the water and with a spoon whirlpool the water around the egg to create an even oval shape. Allow to cook for 2-3 min with the whites becoming firm and the yolk soft to the touch.
BOILING – To center the yolk drop the egg into a whirlpool of boiling water , continue to whirlpool for approx. 1 min during cooking.
Soft Eggs – 2-3 min
Firm White, Soft Yolk – 5-6 min
Hard Boiled – 10min
SCRAMBLING- Melt butter or oil in pan, place eggs in a bowl with milk/ cream and with a fork or whisk beat until the yolks and whites are broken up. Pour in the hot pan and stir gently with a wooden spoon just to break up the eggs. Don’t over stir or over cook the eggs as they will become lumpy and rubbery and cause the eggs to weep. Scrambled eggs should be soft and creamy with firm pieces of egg throughout.
Additional Flavours – Salt and other additions like fresh herbs, cheese, sour cream, proscuitto etc should be added towards the end of cooking.
The addition of salt prior to cooking relaxes the proteins and may also cause the eggs to break up or become thin and watery.
Great as a breakfast on the run with a pure fruit smoothie or juice or a cup of herbal tea.
Use your imagination and substitute the apple and sultanas for your favourite fruits.
Makes 24 serves
30 Minutes to Prepare and Cook
2 ½ cups all purpose flour ( whole meal flour can also be used)
1 ½ tsp baking powder
1 tsp salt
1/2 cup sugar
4 cups wheat bran flake cereal
1 tsp cinnamon
1 cup diced apple
½ cup raisins
2 eggs, lightly beaten
2 cups skim milk with 2 tsp vinegar
3 tbsp extra lite olive oil
Directions
Makes 24 small Muffins
Combine all the dry ingredients with the diced apple, cinnamon, raisins and sugar.
Combine the skim milk with the vinegar and oil. Whisk in the eggs until combined.
Add the milk mixture into the dry ingredients stirring until the dry ingredients are just moistened. Try not to overwork the mix or the muffins will turn out dry and slightly chewy. Cover and chill the mixture for at least 8 hours.
Grease with cooking spray a 12 cup muffin tin and fill about ¾ with the mixture. Bake at 200c for about 15 minutes or until golden brown. Remove the muffins from the tin and allow to cool.
Serve cut in half topped with natural fruit preserve or poached or fresh fruits and a dollop of natural yoghurt.
A great breakfast idea for something different, full of wonderful fresh herbs and ideal for lunches or dinner.
Makes approx 5 large bundles and 1 ½ dozen smaller bundles for easy entertaining finger food.
32 Minutes to Prepare and Cook
Ingredients
2 tblsp slivered almonds, toasted
1/2 tbsp extra lite olive oil
1 onion, diced
1 clove garlic
5 cups mixed mushrooms, sliced
2 tblsp low fat ricotta
¼ tsp dried thyme
4 tblsp chives, chopped
¼ tsp rosemary sprigs, chopped
2 tblsp fresh parsley chopped
Salt and pepper
9 sheets of phyllo pastry
Pinch nutmeg
Directions
Roughly chop the toasted almonds and set aside.
Coat a large fry pan with 1 tsp of the olive oil and place over medium heat until hot, add in the onions and garlic and fry until slightly the onions are slightly softened. Add in the sliced mushrooms and continue to cook until the mushrooms are browned, tender and all their liquid has evaporated. Turn off the heat and stir in the herbs, ricotta and the almonds. Season with salt and pepper.
Place one sheet of phyllo onto your bench keeping the remainder phyllo covered to prevent drying out. Brush the phyllo with the remaining olive oil and sprinkle a little nutmeg over the sheet. Cover with another sheet of phyllo and repeat the process with the third sheet. Cut the phyllo in half and place 2 spoonfuls of the mixture onto the phyllo. Roll up the mushroom mix in the pastry and seal with a little water onto the pastry. Continue the process with the rest of the mixture. Place the bundles onto a baking tray covered with baking paper. Brush the bundles lightly with extra lite olive oil and bake at 175c for about 12 minutes or until golden.
Serve hot with roast tomatoes and wilted spinach for something a little more filling.
Great for lunch with a salad and substitute the mushrooms with some of your other favourite free vegetables or create a combination of the two.
Cirque, Brunswick Street New Farm – Although get in early; I never understood lining up for breakfast … is there a niche in the market at New Farm there? It is always excellent.
Green Oven Whole of Soul Food, Samford Road, Alderley – Fabulous organic breakfast, although they weren’t open that last time I rocked up on a Sunday morning, so ring first.
Fundamental Foods – I can’t go past the organic eggs. They make my day and I love them for breakfast.
Northey Street Markets – Beautiful day, organic sausage, egg and onions on bread, while shopping and juggling a chai latte. It’s a challenge but there is something so wholesome about it, especially when the sauce starts to drizzel down your arm … it really makes me smile for the whole day.
and can take on smells that linger in the refrigerator. Their shelf life is 2 1/2 – 3 weeks in the fridge.
