eggs – Peacock Orchard

Eggtastic Tuesday- The Fluffiest Scrambled Eggs

The key to fluffy scrambled eggs is a simple one, air. The more air you can get in your eggs the fluffier they will be.

Now, I do not claim to be an expert whisker but I’ve whisked plenty of things in my life. I whisked and whisked the eggs but I can’t beat the blender for adding air.

30 seconds in the blender and the eggs are airy and light.

These are hand scrambled eggs. Now, it should be known the eggs got a bit overcooked as we were having photo problems. Thankfully our first two eggs were equally over cooked so the experiment was still good.

Eggs in the blender. Noticeably fluffier.

Once I picked which method made the airiest eggs, I then tried adding a teaspoon of water and a teaspoon of milk to see which would would assist in further fluffing.

This is eggs poured into a hot and oiled pan after being blended with water.

Eggs blended with milk.

There wasn’t a very noticeable difference between the milk blended and water blended eggs. I do not believe it affected taste either. So I suppose that’s a personal preference thing. I will say that adding water or milk to thin down the eggs did produce lighter eggs.

So get out your blender and blend some eggs.

Oh, as an added note all of the eggs were laid that day so they were all the same age.

Eggtastic Tuesday- Deep Fried Eggs

This sounds gross, right? Allow me to assure you it is not. What compelled me to try it? A failed empanada meal that left me with a skillet full of oil I didn’t want to waste.

You should absolutely try this if you love fried eggs. The insides are light and fluffy and the outsides are perfectly crispy. It’s the best fried egg I’ve ever had. There are a few tricks though.

If you like your eggs over easy crack them into the hot oil and let them cook 2 minutes, flip and let cook another minute.

If you like your eggs cooked hard you have to break the yolk after you crack it into the oil. Then you cook 2 minutes, flip and cook another minute.

After you remove the eggs from the oil put them on a paper towel and salt and pepper to taste. Then all you have to do is enjoy!

Over easy

Fried hard

Spinach and Caramelized Onion Frittata

It’s egg season. We are currently getting 10 chicken eggs a day. Duck eggs depend on whether we beat the pigs to them or not. We waste a lot of these eggs. A lot are fed back to the dogs or pigs. So, I’m making an effort to learn egg heavy recipes and I’m going to share them with you.

This recipe is a big hit. Delicious and easy, it requires 9 eggs.

I also love this recipe because it reheats extremely well. Husband and I are the only real big egg eaters so we had a lot of this left over. We were able to eat it for breakfast another day and it tasted almost as good as fresh made.

Spinach and Caramelized Onion Frittata

Ingredients:

9 eggs

1 handful spinach, chopped

½ large onion, chopped

2 cloves garlic, minced

1tsp Paprika

Salt and Pepper to taste

Green onions (optional garnish)

Directions:

In a large cast iron skillet add the onions and cook on low about 5-10 minutes. Add fresh chopped spinach and garlic. Stir until the spinach has wilted.

Meanwhile in a small bowl beat the 9 eggs with the paprika and salt and pepper. Add to the onion and spinach and use your spatula to make sure the mixture is flat. Cook on the stove top until the edges are beginning to stiffen. Then transfer to the onion and broil on low an additional 10-15 minutes.

Prepping onions and spinach

Adding the eggs to the pan. I didn’t realize before this picture just how colored our eggs are.

Cooking the edges

Enjoy!

It’s beautiful!