Stockman's Eggs in Kairi, Queensland | Wholesale and supply shop

Stockman's Eggs

Locality: Kairi, Queensland

Phone: +61 7 4095 8245

Address: 588 Tolga Kairi Road 4872 Kairi, QLD, Australia

Website: http://www.stockmanseggs.com.au

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25.01.2022 BASIC CRPES RECIPE INGREDIENTS 1 cup all-purpose flour 2 eggs... cup milk cup water tsp salt 2 tbsp butter, melted Butter or margarine, for frying METHOD In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a non-stick frying pan over medium high heat and melt butter. Add the batter into the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. NOTES Be sure to check out some of our other delicious crepe recipes like Crepes with Pineapple, Passion Fruit, Raspberries & Honey as well as Chocolate Hazelnut Crepe Cake with Chocolate Sauce. Thanks to Australian Eggs for another great recipe.

24.01.2022 BASIC CRÊPES RECIPE INGREDIENTS 1 cup all-purpose flour 2 eggs... cup milk cup water tsp salt 2 tbsp butter, melted Butter or margarine, for frying METHOD In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a non-stick frying pan over medium high heat and melt butter. Add the batter into the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. NOTES Be sure to check out some of our other delicious crepe recipes like Crepes with Pineapple, Passion Fruit, Raspberries & Honey as well as Chocolate Hazelnut Crepe Cake with Chocolate Sauce. Thanks to Australian Eggs for another great recipe.

24.01.2022 INGREDIENTS 450g sweet potato, peeled, chopped 1 large zucchini, chopped 1 egg METHOD... Place sweet potato in a steamer over a saucepan of simmering water. Cover and steam for 10 minutes or until almost tender. Add zucchini and steam for 3 minutes or until vegetables are tender. Alternatively, place vegetables into a microwave safe dish and add 4 tablespoons of water. Cover with a lid and cook on 100% power for 5 minutes. Stand for 3 minutes before opening lid Drain. Set aside to cool slightly. Meanwhile, place egg in a small saucepan of water and bring to the boil over a high heat. Reduce heat to medium and simmer for 8 minutes. Drain and rinse under cold running water. Peel egg. Process sweet potato and zucchini in a food processor until smooth (or alternatively you can use a blender). Serve pureed vegetables (approximately cup) with mashed egg per portion NOTES Tip: Freeze left over portions of puree (without egg) in individual airtight containers for up to 2 months. Thaw, warm and stir through mashed egg before serving. Thanks Australian Eggs for another great recipe.. One for the bubs. See more

24.01.2022 The Show Day Public Holiday is going ahead even though the Show is cancelled, so we will be CLOSED TUESDAY 7th JULY for the Public Holiday.

23.01.2022 PERSIAN LOVE CAKE INGREDIENTS 2 cups (240g) almond meal cup (110g) self-raising flour... 300g butter, at room temperature 1 cups (275g) firmly packed brown sugar 2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground cardamom 2 tsp rosewater 6 eggs Turkish delight, pistachios, raspberries, gold leaf and dried rose petals, to decorate ROSEWATER BUTTERCREAM 250g butter, softened, room temperature 500g icing sugar mixture 1 tsp vanilla extract 3 tsp rosewater, or to taste 1 tbsp milk Pink food colouring, to tint METHOD Preheat oven to 180C/160C fan-forced. Grease a round 22cm diameter cake pan. Line base and sides with baking paper. Combine almond meal and flour in a bowl and set aside. Using an electric mixer, beat butter, sugar, vanilla, cinnamon, ginger, cardamom and rosewater in a large bowl until pale and creamy. Add eggs, 1 at a time, beating after each addition. Fold in almond meal mixture until combined. Spoon mixture into prepared pan. Smooth surface. Bake for 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. Meanwhile, using an electric mixer, beat butter in a bowl until pale and creamy. Gradually add icing sugar mixture, beating constantly until combined. Add vanilla and rosewater. Tint pale pink with colouring. Beat until combined. Cut cake in half horizontally. Place cake base on a serving plate. Pipe or spread over half the buttercream. Top with cake top. Pipe or spread with remaining buttercream. Decorate with Turkish delight, pistachios, raspberries, gold leaf and dried rose petals. Serve. Thanks to Australian Eggs for this great recipe.

23.01.2022 CHICKEN MANURE FOR SALE Just $12 per bag - great for the garden! Only available at Stockman's Eggs, 588 Tolga Road Kairi.

23.01.2022 GREEN HERB FRITTATA INGREDIENTS 1 bunch coriander 1 bunch dill... 1 bunch flat parsley 2 tbsp olive oil 1 leek, diced 1 onion, diced 5 eggs, whisked well tsp baking powder Salt & pepper, to taste METHOD Chop the roots, stems and leaves of the herbs and place them into a food processor. Next add eggs, baking powder and seasoning and pulse until well combined. In a 26cm ovenproof non-stick fry pan, gently sweat diced onions and leek with 1 tbsp of olive oil and salt. Once soft, remove all leek and onion from the pan and place in a mixing bowl and cool for 5 minutes. Add egg mixture into onion mixture and combine well. Turn the oven grill on. Heat the same fry pan on the stove to medium high heat and add remaining olive oil. Once hot, pour in egg mixture and flatten the surface with a spatula. Allow to cook on medium heat until the outside edges start to set about 3cm in. Place frittata under the grill for 5-10 minutes to cook until set. Allow to cool slightly and then remove frittata, place onto a chopping board and cut into 6 portions. Thanks to Australian Eggs for this interesting recipe.

21.01.2022 The results are in......... 107g!!!!!!!

20.01.2022 HAM, CRANBERRY AND CAMEMBERT FRENCH TOASTS INGREDIENTS 4 eggs, at room temperature 3/4 cup milk... 25g (1/3 cup) finely grated parmesan cheese Salt and pepper 8 slices sourdough bread 1/4 cup (80g) cranberry jelly 4 slices (60g each) leftover Christmas ham 150g leftover camembert, sliced 2 tablespoons seeded mustard Butter, for greasing Extra seeded mustard, to serve Cornichons, to serve METHOD 1. Preheat oven to 120C fan forced. Whisk eggs, milk, parmesan, salt and pepper together in a shallow dish. 2. Spread one side of half the bread slices with cranberry jelly and top with ham and camembert. Spread remaining bread with mustard and sandwich together. 3.Grease a large non-stick frying pan with butter and melt over medium heat. Dip 2 sandwiches into the egg mixture for about 15 seconds each side. 4. Add to pan and cook for 2-3 minutes each side or until golden brown. Transfer to an oven tray in the oven to keep warm. Repeat with remaining butter, egg mixture and sandwiches. 5. Slice French toast in half and serve with extra mustard and cornichons. NOTES Tip: You can serve French toasts with a leafy green salad if you like. Thank you to Australian Eggs for this great recipe.

20.01.2022 INGREDIENTS 2 whole eggs 5 eggs, separated 180g (70%) chocolate 150g unsalted butter, cubed... 1 tsp vanilla extract Pinch of salt 200g caster sugar 60g cocoa powder, plus extra to dust Whipped cream, to serve Raspberries, to serve METHOD Preheat the, oven to 180C. Grease and line a 25cm springform pan. Melt the chocolate and butter in a heatproof bowl over a pot of simmering water. Allow to cool and whisk in the two whole eggs, 5 egg yolks and vanilla. Set aside. Meanwhile, whisk the egg whites with a pinch of salt to soft peaks then add the sugar, one tablespoon at a time, whisking well between each addition until the mixture is stiff and glossy. This is best done in a stand mixture. Fold the chocolate into the egg white mixture in two additions, being careful not to knock out the air. Sieve the cocoa powder into the mixture and gently incorporate. Spoon the mixture into the prepared tin and bake for 35-40 minutes or until the cake is cracked, risen and just set in the centre, it should still wobble slightly. Allow to cool briefly then remove from the tin to complete cooling. It will fall and continue to crack. Dust the cake with cocoa powder and serve with whipped cream and fresh raspberries. To serve, add whipped cream and fresh raspberries. Thanks to Australian Eggs for another amazing recipe

20.01.2022 EGG WORM NOODLES WITH SIMPLE FRIED RICE INGREDIENTS 1 cups chopped mixed vegetables (see Tip) 2 eggs... 1 tbsp milk 2 hard-boiled eggs, peeled, chopped 250g packet microwave brown rice METHOD Boil, steam or microwave vegetables until just tender. Drain. Whisk eggs and milk in a small bowl until well combined. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add egg mixture, tilting pan to evenly cover base. Cook omelette for 1-2 minutes or until just set. Carefully loosen edges and turn out onto a board. Cut into thin strips worms. Cook rice following packet instructions. Combine rice and cooked vegetables. Divide fried rice between serving bowls and serve topped with egg worms NOTES Tip: Choose from a mixture of chopped sugar snap peas, snow peas, carrot, corn kernels or mixed frozen vegetables. Fried rice can be frozen in small portions in a sealed container without the egg worm omelette for up to 1 month. Reheat in the microwave or in a saucepan. Another great recipe from Australian Eggs.

19.01.2022 WHOLESOME BAKED CUSTARD INGREDIENTS 3 eggs 1/3 cup maple syrup... 2 cups milk 1 tbs vanilla extract Nutmeg to taste METHOD Preheat oven to 180 degrees Celsius Place all ingredients except nutmeg into a blender and combine until smooth. Pour into a baking dish Place baking dish into a larger roasting tray Fill roasting tray with boiling water until it reaches half way up the baking dish Grate fresh nutmeg over the top Bake for 50-65 minutes, depending on the size of your baking dish. The custard will still be very wobbly when you take it out Let it sit in the remaining water in the roasting tray on the bench until cool. You can eat it warm or transfer to fridge until cold then enjoy *This custard is best consumed right away, dont leave it in the fridge too long. *You can make individual serves in ramekins, just reduce the cooking time. Thanks to Australian Eggs for this great recipe.

18.01.2022 EGG DROP SOUP RECIPE INGREDIENTS 2 tsp olive oil 2 tsp finely grated fresh ginger... 1 garlic clove, crushed 4 cups of reduced-salt chicken stock 2 fresh corn cobs, kernels removed 1 tbsp salt-reduced soy sauce, plus extra to drizzle 2 tsp cornflour, mixed with 1 tbsp cold water 4 eggs, lightly beaten Sliced shallots, to serve Sesame oil, to drizzle (optional) METHOD Heat the olive oil in a large saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes. Add corn and soy sauce and simmer for 2-3 minutes. Whisk in cornflour mixture and simmer for 2-3 minutes or until broth is slightly thickened. Slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion. Once all the egg has been added, remove from heat. Serve soup topped with shallots and drizzled with a little sesame oil and soy.

17.01.2022 COCONUT MACAROONS INGREDIENTS 2 eggs, separated 3/4 cup caster sugar... 3 cups desiccated coconut METHOD Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually beat in caster sugar, 1 tbsp at a time, beating until dissolved between each addition. Beat in egg yolks then fold in coconut until well combined. Spoon tablespoons of coconut mixture, about 5cm apart, onto baking-paper lined oven trays. Cook in a moderately slow oven (160C) for about 20 to 25 minutes or until the macaroons are golden brown. Cool on a tray before storing in an airtight container. Thanks to Australian Eggs for this simple recipe.

16.01.2022 Article from the National Poultry Newspaper 07/07/20.

15.01.2022 MUSHROOM AND TOMATO OMELETTE INGREDIENTS 3 eggs, lightly beaten 85g button mushrooms, sliced... 75g cherry tomatoes, halved 1 tbsp chopped basil salt and cracked black pepper 1 tbsp chopped flat leaf parsley 100g provolone, thinly sliced METHOD Heat a little oil in a large non stick frying pan. Add the mushrooms and cook over medium high heat for 4-5 minutes until golden brown. Add tomatoes and cook for 1-2 minutes until just starting to soften. Stir through basil, salt and pepper. Remove, cover and keep warm. Wipe out the pan. Whisk together the eggs, parsley, salt and pepper. Heat a little extra oil in the same pan. Add the egg mixture and swirl around the pan, using a spatula to move gently until the omelette is just set. Lay the provolone over half the omelette, cook for a minute then fold the other half over. Cook for another 1-2 minutes, then transfer to a serving plate and spoon over mushroom mix. Serve immediately. Thanks to Australian Eggs for this recipe.

15.01.2022 Have to give this a go

15.01.2022 INDONESIAN GADO GADO SALAD INGREDIENTS PEANUT SAUCE (MAKES 1 CUPS) 1 cup (260g) crunchy peanut butter... 270ml can coconut milk 2 tbsp kecap manis 1 clove garlic, crushed 1-2 tsp sambal oelek 1 tsp salt 1 tbsp lime juice SALAD 4 eggs 4 (250g) baby chat potatoes, halved 150g green beans, tailed 1 tbsp vegetable oil 200g firm tofu, cut into thick slices 1 cup (50g) bean sprouts 1 Lebanese cucumber, sliced diagonally small (250g) red cabbage, finely shaved 2 red radishes, thinly sliced Garnish with chopped peanuts and serve with lime wedges and prawn crackers (optional) METHOD PEANUT SAUCE Place peanut butter and coconut milk into a saucepan and heat over low heat until smooth and well combined. Stir in remaining ingredients and heat for 1 minute. Set aside to keep warm. SALAD Place eggs in a large saucepan and just cover with water. Bring to a boil over high heat; once the water reaches a rolling boil cook for another 6 minutes. Use a slotted spoon to remove eggs. Plunge immediately into a bowl of ice-cold water or run under cold water until cool enough to handle. Peel and refrigerate. Place potatoes into same saucepan and add more water to cover. Cook for 15 min or until tender. In the last 3 minutes of cooking, add beans. Drain and refresh with cold water. Set aside Heat half the oil in a non-stick frying pan over medium high heat. Pat dry tofu and cook 1 minute each side or until golden and crisp. Drain on paper towel. Arrange potatoes, green beans, tofu, sprouts, cucumber, red cabbage and radish onto a large platter. Drizzle over some of the peanut sauce and serve the remaining in a bowl. Garnish with chopped peanuts and serve with lime wedges and prawn crackers. NOTES Kecap Manis is an Indonesian sweet soy available in the Asian aisle of your supermarket. If not available, substitute with 2 tbsp soy sauce and 2 tsp sugar. Sambal Oelek is a Southeast Asian chilli sauce also readily available in the Asian section of your supermarket. Omit completely or substitute with any chilli sauce, or tsp ground chilli. Peanut sauce will keep in your fridge in an airtight container for up to two weeks. Use on fried eggs or with chicken skewers or as a dipping sauce. Warm peanut butter and coconut cream over low heat to prevent it from splitting. Should sauce thicken too much, add a few tbsp water to thin out. Peanut sauce, eggs, potatoes and beans can be prepped the day before. Thank you to Australian Eggs for this yummy recipe.

15.01.2022 PETER GILMORE'S CHOCOLATE MOUSSE INGREDIENTS 325g dark chocolate 500ml cream... 4 egg yolks 3 egg whites 50g superfine caster sugar vanilla bean, split and scraped METHOD Measure and weigh out all ingredients in preparation Finely chop the chocolate and melt it over a double boiler to keep warm. Whip the cream until soft peaks form. Make a sabayon by combining the egg yolks, sugar and vanilla bean. Cook over a double boiler, whisking continuously until the egg yolks become thick and glossy, then remove the sabayon from the heat. Have the whipped cream ready nearby. Pour all of the melted chocolate into the warm sabayon and, with a large hand-whisk, beat as fast as you can to incorporate all the chocolate. The chocolate will begin to seize at that point youll need to add 1 large kitchen tablespoon of whipped cream. Continue to whisk. The cream will help soften the mixture. Add another large spoonful of cream and whisk vigorously for another minute. The chocolate, egg and cream mixture will now be more workable and relatively stable. You should have half the whipped cream left. Immediately whisk the egg whites until soft peaks form. Place the whisked egg whites and the remaining cream on top of the chocolate mixture and gently fold through until well incorporated. Place the mousse in the refrigerator for a minimum of 4 hours before serving. Once the mousse has set, serve with fresh raspberries. This great recipe is from Australian Eggs

14.01.2022 MEXICAN EGG NACHOS INGREDIENTS 200g shredded skinless BBQ chicken 400g can black beans, rinsed, drained... 2 tomatoes, diced 1 long fresh green chilli, finely chopped, plus extra sliced chilli, to serve 4 long green shallots, thinly sliced, plus extra to serve 150g (3/4 cup) mild taco sauce, plus extra to serve 200g plain corn chips 40g (1/2 cup) grated cheddar cheese 4 eggs 1 avocado, thinly sliced or diced 2 tbs fresh coriander leaves 1 tbs lime juice, plus wedges to serve 125g (1/2 cup) sour cream METHOD Preheat oven to 200C/180C fan-forced. Lightly spray a 2 litre (8-cup) baking dish with oil. Combine chicken, black beans, tomato, chilli and shallots in a large bowl. Place corn chips in prepared dish. Top with the chicken mixture and sprinkle with the cheese. Make 4 indents in the nachos and carefully break an egg into each. Bake for 12-15 minutes or until eggs are cooked to your liking. Meanwhile, combine avocado, coriander and lime juice in a bowl. Season with salt and pepper. Serve nachos topped with the avocado salsa, extra chilli, shallots, sour cream and lime wedges. Thanks to Australian Eggs for another yummy recipe.

14.01.2022 Thank you to all applicants, the position has been filled.

14.01.2022 PICKLED EGGS RECIPE INGREDIENTS 12 eggs 1 cups vinegar... 1 cups water 1 tbsp mixed pickle spices (mustard seeds, pink peppercorn, allspice, cloves) 1 clove garlic 1 bay leaf METHOD Place eggs into a saucepan and cover with cold water. Bring water to the boil and simmer for 4 minutes. Drain off the hot water and refresh the eggs under running cold water. Peel eggs and place into a sterilised pickle jar. In a small saucepan, heat the water, vinegar, spices, bay leaf and garlic and bring to a boil. Remove from heat, cool slightly before pouring over the eggs, seal the jar and refrigerate for 2-3 days before serving as a snack, part of a meal or barbecue. NOTES Serve with a wholegrain bread roll and a side salad for a balanced meal. For extra spice, add one red chilli. Thanks to Australian Eggs for this recipe.

13.01.2022 BEETROOT AND HARISSA PICKLED DEVILLED EGGS INGREDIENTS Pickled eggs 1 cup apple cider vinegar... -1 cup canned beetroot juice (from a 425g tin of canned beetroot) cup brown sugar 1 teaspoon harissa 8 hard boiled eggs Filling 3 tablespoons Kewpie Mayo 1/2 teaspoon smoked paprika 1 teaspoon curry powder Salt and pepper 1 teaspoon lime juice teaspoon harissa paste Coriander, to serve METHOD In a medium saucepan, combine the apple cider vinegar, canned beetroot juice, brown sugar, harissa and smoked paprika, and cook over a medium high heat, until the sugar is dissolved. This should take about five minutes. Peel and wash your hard boiled eggs, and gently place them into a large, clean jar. Pour the pickling liquid over the eggs, and allow to cool before transferring to the fridge overnight. The longer you leave the eggs in the pickling liquid, the stronger they will taste, and the deeper the red colour will be. Be warned: pickled boiled eggs have a rather pungent smell. Dont let it put you off! Once the eggs are pickled, slice them in half lengthways, and gently remove the yolks from the whites. Transfer them to a small bowl. Mash the egg whites well, and then add the all ingredients for the filling. Mix until well combined, and then gently spoon back into the eggs. Top with some chopped coriander, and serve. Thanks to Australian Eggs for this great recipe.

13.01.2022 PANETTONE BREAD AND BUTTER PUDDING INGREDIENTS 6 eggs 1 x 900g Panettone... 1 cup full cream milk cup of caster sugar, plus extra for sprinkling on top 200g of fresh cherries, pitted and halved of a cup of coffee liqueur or strong black coffee (optional) METHOD Grease a 30x20cm baking dish with butter or olive oil and preheat the oven to 180C. In a large bowl, whisk together the eggs, milk, caster sugar and coffee liqueur (if using). Slice the panettone into thick slices, and then tear into large chunks. Pour about half a cup of the egg mix into the bottom of the baking dish and swirl around to coat. One at a time, dip your panettone pieces into the egg mix and place in the baking dish. Repeat until the dish is full. Pour the remaining egg mix over the panettone and top with cherries and a sprinkle of caster sugar. Bake for 25-30 minutes, or until the egg is set and the top is golden. Serve immediately with a dusting of icing sugar and some custard or ice cream! Thanks to Australian Eggs for another great recipe.

13.01.2022 CHICKEN MANURE FOR SALE Just $12 per bag - great for the garden! Only available at Stockmans Eggs, 588 Tolga Road Kairi.

12.01.2022 TWICE-BAKED CHEESE SOUFFLS INGREDIENTS 60g butter cup dried breadcrumbs... 2 tablespoons plain flour 1 cup milk 1 cups (100g) grated gruyere cheese 3 teaspoons thyme leaves, chopped, plus extra sprigs to serve 3 eggs, separated cup pure cream 1/3 cup finely grated parmesan, plus extra to serve 1 bunch broccolini, trimmed, halved lengthways 120g snow peas, trimmed, thinly sliced lengthways METHOD Preheat oven to 180C/160C fan forced. Melt one-third of the butter in a small saucepan over medium heat Brush 4x cup capacity ramekins with butter. Line base with baking paper and brush butter over base. Add breadcrumbs to ramekins and coat, shaking out excess. Melt remaining butter in a small saucepan over medium heat. Add flour stirring until well combined and cook for 1 minute or until bubbly. Remove from heat and gradually add milk, stirring constantly. Return to heat and cook, stirring, until mixture thickens and comes to the boil. Reduce heat to low and simmer for 1 minute. Remove from heat and stir through the gruyere and thyme leaves. Cool for 5 minutes. Add egg yolks and stir until well combined. Season. Beat egg whites until firm peaks form. Add a quarter of egg whites to gruyere mixture and gently stir until combined. Fold remaining egg white into mixture, then spoon mixture into prepared ramekins. Place ramekins in a roasting pan. Add enough boiling water to come halfway up the sides of ramekins. Bake for 25 minutes or until golden and risen. Stand for 10 minutes. Line a baking tray with baking paper. Carefully turn souffls out onto prepared tray. Cool. Cover and refrigerate for up to 2 days. Remove souffls from fridge and bring to room temperature. Preheat oven to 180C/160C fan forced. Gently pour cream evenly over souffles and sprinkle with parmesan. Bake for 15 minutes or until light golden and warmed through. Meanwhile, bring a large deep frying pan of water to the boil. Add broccolini and peas and cook for 1 minute or until tender. Drain. Scatter souffls with extra parmesan and thyme sprigs and serve with cooked greens. Thanks to Australian Eggs for this recipe.

12.01.2022 PERFECT VANILLA MERINGUES RECIPE INGREDIENTS 5 egg whites 1 & 1/4 cups caster sugar... 1 tbsp cornflour 1 tsp white vinegar 1 tsp vanilla extract fresh berries of your choice to serve whipped cream, to serve METHOD Preheat oven to 120 degrees Celsius Beat egg whites with electric mixer until soft peaks form Beat in sugar a little at a time Stir cornflour into mixture, then fold through vinegar and vanilla extract Take 1/3 cup mixture and shape into a small round. Place onto greased and lined baking tray. Repeat with remaining mixture Place trays in oven and bake for 45 minutes. Turn oven off and allow meringues to cool in oven Serve with fresh berries and a dollop of whipped cream.

11.01.2022 Sometimes we see interesting patterns on the eggs! What patterns have you come across?

11.01.2022 A perfect dish to try for State of Origin on Wednesday night! CHEESE AND BACON QUICHE IN A COB INGREDIENTS... 500g cob loaf 1 tbsp olive oil 1 onion, finely chopped 200g rindless middle cut bacon, diced 8 eggs cup (125ml) thickened cream cup (75g) self-raising flour cup chopped parsley 1 cups (135g) cheddar cheese Salt and pepper Green salad, to serve METHOD Preheat oven to 190C/170C (fan-forced) and line a baking tray with baking paper. Lay two sheets of foil to form a cross and place cob in the centre. Crunch up sides to enclose base of cob. Place onto baking tray. Using a serrated knife, cut a 15 cm circle off the top of the cob loaf. Pull away the soft crumb from the centre, leaving a 5mm thick shell. Heat the oil in a non-stick frying pan over high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is cooked and bacon browned. Cool slightly. Whisk eggs together and stir in cream, flour, parsley and 1 cup of cheese. Season with salt and pepper. Pour into prepared cob and sprinkle with remaining cheese. Bake 50-55 minutes until the tip of a small knife inserted into the centre comes out clean. (Cover cob loosely with foil if browning too much). Remove and stand 10 minutes before cutting into wedges. Serve warm with green salad. NOTES Tips The removed soft bread crumb can be dried out in the oven and processed to make dried breadcrumbs. Alternatively, freeze fresh crumb and use in stuffing, meatloaf or meatballs. Thank you to Australian Eggs for this great recipe.

10.01.2022 HEALTHY FRENCH TOAST RECIPE INGREDIENTS 2 large eggs 1/2 cup nut milk of choice... 2 slices of rye bread (or bread of choice) 1 tbsp cinnamon 1 tsp vanilla essence 1 tsp coconut sugar (optional) METHOD Whisk together eggs, nut milk, vanilla, cinnamon and coconut sugar until well combine Heat a non-stick pan on medium heat and drizzle about a tablespoon of coconut oil Place the bread in the egg mixture and soak on both sides Cook the bread in the pan for about 2-3 minutes on each side until golden brown Slice the peaches in to eight (8) pieces and grill side down on the pan Layer the french toast with the peaches before sprinkling over your crunchy toppings of choice, yoghurt or coconut yoghurt and a drizzle of your sweetener of choice Thanks to Australian Eggs for this recipe.

10.01.2022 SWEETCORN AND BROCCOLI SLICE INGREDIENTS 8 eggs 1/3 cup gluten free flour... 1/3 cup milk 1 head broccoli 1 x 400-420 grams can of corn kernels 1 handful of fresh parsley or chives Salt and pepper to taste Olive oil or butter for greasing baking dish cup grated cheddar or mozzarella cheese (optional) METHOD Preheat oven to 180 C and grease a square baking dish with olive oil or butter Drain the corn kernels and set aside Chop the broccoli into very fine florets; almost like a very chunky broccoli rice. Roughly chop the herbs Mix together the corn, broccoli and herbs (plus the cheese if you are using it) and spread evenly into the baking dish Whisk together the eggs, then whisk in the flour, milk and salt and pepper to taste Pour the egg mixture evenly over the rest of the ingredients. Bake in the oven for approximately 35 minutes, or until the slice has set and the top is golden brown Allow to cool slightly before slicing into pieces. NOTES The slice can be kept in the fridge for around 4 days You don’t need to use gluten free flour if you don’t need the recipe to be gluten free. Simply use plain flour (white or wholemeal) instead For a dairy free slice, use a non-dairy milk and omit the cheese Instead of the fresh herbs, you can add some slice spring onion or some roughly chopped baby spinach Thanks to Australia Eggs for this great recipe.

09.01.2022 MUSHROOM SOUFFLÉ OMELETTE INGREDIENTS 1 tablespoon olive oil 400g Swiss brown mushrooms, sliced... Salt and pepper 4 eggs 2 tablespoons milk teaspoon table salt 20g melted butter cup finely grated parmesan cup crème fraiche Finely grated parmesan, extra, to serve 2 tablespoons finely chopped chives METHOD Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warn. Wipe out the pan. Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the teaspoon salt until stiff peaks form. Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites. Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crème fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set. Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crème fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve. Thanks to Australian Eggs for this recipe.

09.01.2022 MUSHROOM SOUFFL OMELETTE INGREDIENTS 1 tablespoon olive oil 400g Swiss brown mushrooms, sliced... Salt and pepper 4 eggs 2 tablespoons milk teaspoon table salt 20g melted butter cup finely grated parmesan cup crme fraiche Finely grated parmesan, extra, to serve 2 tablespoons finely chopped chives METHOD Heat oil in a large 25cm non-stick frying pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook for 6-7 minutes or until golden. Remove, cover and keep warn. Wipe out the pan. Separate eggs, placing egg yolks into a small bowl and egg whites into a large bowl. Add milk to egg yolks and whisk with a fork. Using a hand beater, whisk egg whites and the teaspoon salt until stiff peaks form. Heat the frying pan over medium heat. Brush with butter to grease. Using a large metal spoon, gently fold the egg yolks into the egg whites. Pour half the mixture into the pan and cook for 4-5 minutes, or until golden and the eggs are just set. Spoon over half the crme fraiche, parmesan and mushrooms and carefully fold the omelette in half. Cook for 1 minute or until almost set. Transfer to a serving plate (omelette will continue cooking once removed from heat). Repeat using remaining eggs, crme fraiche, cheese and mushrooms. Sprinkle with chives, extra parmesan and pepper to serve. Thanks to Australian Eggs for this recipe.

08.01.2022 SLABLOVA WITH STRAWBERRY CURD INGREDIENTS 6 egg whites (its easier to separate eggs when room temp) 1 cups (330g) caster sugar... 1 tablespoon cornflour 1 teaspoon white or malt vinegar Strawberry curd 250g (1 cups) strawberries, hulled and roughly chopped 185g ( cup) caster (superfine) sugar 125g unsalted butter, softened 1 teaspoon grated lemon zest 1 tablespoon lemon juice 5 egg yolks To serve 300ml thickened cream 1 teaspoon caster sugar teaspoon vanilla extract 1 punnet each raspberries and strawberries or fruit in season 20g dark eating quality chocolate, at room temperature METHOD For the pavlova: preheat oven to low (120C/100C fan-forced). Line a large baking tray (approx. 40cm x 30cm) with baking paper. Beat egg whites in a clean large bowl with an electric mixer until soft peaks form. Only then add caster sugar, a heaped tablespoon or so at a time, beating until dissolved (to test, rub some mixture between finger if too grainy, keep beating until glossy). Then fold in cornflour and vinegar. Turn out onto tray; using a palette knife or spatula, spread the mixture across the baking paper (approx. 30cm x 24cm), building up the sides a little and creating a few tips and dips in the meringue as you go. (A wet spoon, spatula or palette knife helps.) Bake in very slow oven about 1 hours or until set and dry. Surface should be dry to touch). Turn oven off and prop door ajar with a wooden spoon and cool in oven. For the curd: Put the strawberries in a small saucepan with the sugar, butter, lemon zest and lemon juice. Stir over low heat until the butter has melted and the sugar dissolved. Simmer gently for 5 minutes, then remove from the heat. Lightly beat the egg yolks in a large bowl then, stirring constantly, slowly add the strawberry mixture in a thin stream. The mixture will thicken as you add it. Return to low heat and cook for 3 minutes, stirring constantly. Do not allow the mixture to boil or the curd will curdle. Test by running a finger across the back of the spoon to ensure the curd is thick and does not run. Put into a bowl and cover with plastic wrap to prevent a skin forming. To assemble: Whip cream with sugar and vanilla. Spread a small spoon of cream on a flat serving plate. Place pavlova on top then fill pavlova with curd, cream (ensuring you can still see some of the curd), then berries. Shave chocolate curls from a block of chocolate. Thanks to Australian Eggs for this very yummy recipe.

08.01.2022 SWEET POTATO WAFFLES WITH EGGS AND AVOCADO INGREDIENTS 1 cups firmly packed grated sweet potato 1 cup milk... 1 cups wholemeal self-raising flour 2 eggs, separated 50g fetta, crumbled 2 teaspoons extra virgin olive oil 4 extra eggs 1 cup baby spinach leaves 1 avocado cup toasted pepitas HARISSA YOGHURT cup Greek yoghurt 1 tbsp lemon juice 2 teaspoons harissa paste METHOD Place sweet potato and cup of milk in a large microwave safe bowl. Cover tightly with plastic wrap and microwave on High for 6 minutes, or until soft. Roughly mash with a fork. Whisk in remaining milk and egg yolks. Place flour into a large bowl. Stir in sweet potato mixture to a make a thick batter. Add the fetta and season to taste. Whisk egg whites in a large clean bowl to soft peaks. Fold into batter. Working in batches, pour about 2/3 cups of batter (depending on size of waffle maker) onto a pre-heated non-stick round waffle maker. Cook until golden brown until waffle iron stops steaming, about 5 minutes. Meanwhile, heat the olive oil in a large non-stick frying pan over medium high. Crack eggs one at a time into hot pan. Cook for 2-3 minutes, until whites set and are crispy around the edges, but yolk is still runny. To make harissa yoghurt, stir yoghurt and lemon juice together and season to taste. Swirl in the harissa. Top waffles with spinach leaves, sliced avocado and fried eggs. Dollop over the harissa yoghurt and sprinkle with pepitas. Thanks to Australian Eggs for this great recipe.

08.01.2022 PETER GILMORES CHOCOLATE MOUSSE INGREDIENTS 325g dark chocolate 500ml cream... 4 egg yolks 3 egg whites 50g superfine caster sugar vanilla bean, split and scraped METHOD Measure and weigh out all ingredients in preparation Finely chop the chocolate and melt it over a double boiler to keep warm. Whip the cream until soft peaks form. Make a sabayon by combining the egg yolks, sugar and vanilla bean. Cook over a double boiler, whisking continuously until the egg yolks become thick and glossy, then remove the sabayon from the heat. Have the whipped cream ready nearby. Pour all of the melted chocolate into the warm sabayon and, with a large hand-whisk, beat as fast as you can to incorporate all the chocolate. The chocolate will begin to seize at that point youll need to add 1 large kitchen tablespoon of whipped cream. Continue to whisk. The cream will help soften the mixture. Add another large spoonful of cream and whisk vigorously for another minute. The chocolate, egg and cream mixture will now be more workable and relatively stable. You should have half the whipped cream left. Immediately whisk the egg whites until soft peaks form. Place the whisked egg whites and the remaining cream on top of the chocolate mixture and gently fold through until well incorporated. Place the mousse in the refrigerator for a minimum of 4 hours before serving. Once the mousse has set, serve with fresh raspberries. This great recipe is from Australian Eggs

08.01.2022 SAVOURY EGG AND CHEESE MUFFIN INGREDIENTS 13 eggs 2 cups (300 g) plain wholemeal (whole wheat) flour... 2 tsp baking powder Sea salt and black pepper, to season 60 g butter, melted and slightly cooled cup (125 mL) milk 100 g ham off the bone, finely chopped 1 cups (150 g) tasty cheese, grated cup chives, finely chopped METHOD Prepare an ice bath. Set aside. Bring a large pot of water to the boil then reduce heat to simmer. Carefully add 10 eggs to the pot of simmering water and cook for 8 minutes. Carefully remove eggs and place into ice bath until cool enough to handle. Peel eggs and set aside. Preheat oven to 190 C and line a muffin tin with 10 papers. Set aside. Place the wholemeal flour, baking powder and salt and pepper into a large bowl. Whisk to combine creating a well in the centre. Place the melted butter, milk and 3 remaining eggs into the well of the flour. Using a wooden spoon mix to combine. Add the ham, cheese and chives and carefully mix to combine. Fill each prepared muffin paper with a heaped tablespoon of the batter. Nestle a boiled egg into each. Top with remaining muffin batter ensuring the eggs are covered. Bake the muffins for 15-18 minutes or until golden and when pressed bounce back to the touch. Allow muffins to cool for 5 minutes in the tray before placing on a wire rack to cool completely. Enjoy. Thanks to Australian Eggs for this recipe.

07.01.2022 ROASTED PUMPKIN QUICHES RECIPE INGREDIENTS 600g pumpkin 1 chopped red capsicum... 1 chopped red onion 1 tbsp olive oil 6 Eggs 1/2 cup light cream 60g crumbled low-fat fetta 2 tbsp chopped chives METHOD Cut 600g pumpkin into 1cm cubes. Combine pumpkin, 1 chopped red capsicum and 1 chopped red onion in a large baking dish. Drizzle over 1 tablespoon olive oil. Cook (240C) for 10 minutes, turning during cooking. Spoon vegetable mixture into 4 lightly greased 1/2 cup capacity ovenproof dishes. Whisk 6 Eggs with 1/2 cup light cream. Pour over vegetables. Top with 60g crumbled low-fat fetta and 2 tablespoons chopped chives. Cook (190C) for about 30 minutes or until set. Serve with salad. Thanks to Australia Eggs for this great recipe.

05.01.2022 CHICKEN NOODLE SOUP INGREDIENTS BROTH: 40g ginger, roughly sliced... 6 cloves garlic 2 star anise 1 cinnamon stick 1 tbsp sea salt 1.5kg chicken 4L cold water 100mL soy sauce 50mL shaoxing wine or sake 1 tbsp brown sugar NOODLES: 400g 00 or plain flour, plus extra to dust Pinch sea salt tsp baking powder 3 eggs TO SERVE: 6 poached or soft-boiled eggs Toasted sesame seeds Fried shallots Coriander Lime wedges Sesame oil or chilli oil METHOD In a large pot place the ginger, garlic, star anise, cinnamon stick, sea salt and chicken. Cover with the water and bring to the boil over high heat. As soon as it begins to boil, reduce the heat to low and allow it to gently simmer for 1.5 hours, skimming any impurities from the surface as it cooks. Meanwhile for the noodles, tip the flour onto a clean work surface and scatter over the salt and baking powder. Make a well in the centre and crack in the eggs. Gently whisk the eggs and slowly bring in the flour and mix to incorporate. When the dough becomes stiff, use your hands to bring it together it shouldnt be too crumbly, but also not sticky. Alternatively combine all of the ingredients in the bowl of the processor and pulse until a rough dough forms. Knead for about 10 minutes until the dough is smooth and elastic. Flatten into a disc, cover with an empty bowl inverted onto the bench or plastic wrap and allow to rest at room temperature for at least 30 minutes. Divide the pasta dough into four pieces. Cover three of the pieces and set aside. On a lightly floured work surface, roll the dough out using a rolling pin into a rough disc shape around 3mm thick. Roll the dough through a pasta machine set to the widest setting, then continue to roll through the narrower settings until the noodle sheet is around 1.5mm thick. Use the spaghetti attachment of your machine to cut the sheet into thin noodles, or alternatively roll up the sheet from the shortest side and cut using a sharp knife to create thin noodles. Flour the noodles so they dont stick and repeat the process with the remaining dough. Set the noodles aside while you finish the broth. Strain the stock into a smaller pot (you should have around 3 litres). Once cool enough to handle, coarsely shred the chicken meat and set aside in a bowl, discarding the bones and remaining ingredients. Season the broth with the soy sauce, shaoxing wine or sake and sugar and adjust the seasoning accordingly. Keep the pot of broth hot over a low heat while you cook the noodles. Bring a pot of water to the boil and cook the noodles for around 2 minutes or until al dente. Divide the noodles into serving bowls and pour over the hot broth. Add some shredded chicken and top each bowl with a poached egg, sesame seeds, fried shallots, plenty of coriander, lime and sesame or chilli oil. Thanks to Australian Eggs for this recipe.

05.01.2022 POACHED EGG & VEGETABLE FRITTERS RECIPE INGREDIENTS 1 large zucchini, trimmed, sliced 2 cups (about 300g) diced pumpkin... 1 carrot, trimmed, sliced 1 cup mint leaves 3 green onions, thinly sliced cup frozen peas, thawed 1 cups panko breadcrumbs cup self-raising flour 150g feta cheese, crumbled 5 eggs 1/3 cup olive oil METHOD Preheat oven to 180C. Line a baking tray with baking paper. Place zucchini in a food processor and process until finely chopped. Transfer to a clean kitchen cloth and squeeze, over a bowl or the sink, to remove excess liquid. (This prevents the fritters from being soggy). Place zucchini in a large bowl. Add pumpkin, carrot and mint to food processor and process until finely chopped. Add to zucchini with onion, peas, breadcrumbs, flour and feta. Lightly whisk 1 egg in a small bowl and add to vegetable mixture. Season. Stir until combined. Form 1/3 cups of the vegie mixture into fritters and place on a tray. Heat half the oil in a non-stick frying pan over medium heat. Cook fritters in batches, adding more oil if needed, for 3 minutes each side or until golden. Transfer to prepared tray and place in oven to cook for 10 minutes or until cooked through. Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs. Stack fritters on serving plates. Top each with a poached egg and serve with green salad and lemon wedges. NOTES You can make smaller, snack-sized fritters if you like, just use 2 tablespoonsful of the mixture for each. Fritters will keep for up to 3 days in an airtight container in the fridge. Check out more great recipes at Australian Eggs!

04.01.2022 TWICE-BAKED CHEESE SOUFFLÉS INGREDIENTS 60g butter cup dried breadcrumbs... 2 tablespoons plain flour 1 cup milk 1 cups (100g) grated gruyere cheese 3 teaspoons thyme leaves, chopped, plus extra sprigs to serve 3 eggs, separated cup pure cream 1/3 cup finely grated parmesan, plus extra to serve 1 bunch broccolini, trimmed, halved lengthways 120g snow peas, trimmed, thinly sliced lengthways METHOD Preheat oven to 180C/160C fan forced. Melt one-third of the butter in a small saucepan over medium heat Brush 4x cup capacity ramekins with butter. Line base with baking paper and brush butter over base. Add breadcrumbs to ramekins and coat, shaking out excess. Melt remaining butter in a small saucepan over medium heat. Add flour stirring until well combined and cook for 1 minute or until bubbly. Remove from heat and gradually add milk, stirring constantly. Return to heat and cook, stirring, until mixture thickens and comes to the boil. Reduce heat to low and simmer for 1 minute. Remove from heat and stir through the gruyere and thyme leaves. Cool for 5 minutes. Add egg yolks and stir until well combined. Season. Beat egg whites until firm peaks form. Add a quarter of egg whites to gruyere mixture and gently stir until combined. Fold remaining egg white into mixture, then spoon mixture into prepared ramekins. Place ramekins in a roasting pan. Add enough boiling water to come halfway up the sides of ramekins. Bake for 25 minutes or until golden and risen. Stand for 10 minutes. Line a baking tray with baking paper. Carefully turn soufflés out onto prepared tray. Cool. Cover and refrigerate for up to 2 days. Remove soufflés from fridge and bring to room temperature. Preheat oven to 180C/160C fan forced. Gently pour cream evenly over souffles and sprinkle with parmesan. Bake for 15 minutes or until light golden and warmed through. Meanwhile, bring a large deep frying pan of water to the boil. Add broccolini and peas and cook for 1 minute or until tender. Drain. Scatter soufflés with extra parmesan and thyme sprigs and serve with cooked greens. Thanks to Australian Eggs for this recipe.

02.01.2022 INGREDIENTS 250g spelt pasta 300g broccoli, cut into small florets... 1 tablespoon olive oil 1 garlic clove, crushed 2 tablespoons plain flour 400ml milk 1 teaspoon Dijon mustard 1 zucchini, grated 80g (1 cup) grated vintage cheddar cheese 4 eggs METHOD Preheat oven to 200C/180C fan forced. Lightly spray a 1.5 litre (6-cup) capacity baking dish with oil. Cook pasta in a large saucepan of boiling salted water following packet instructions, adding broccoli for last 2 minutes of cooking time. Drain. Heat oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 1-2 minutes. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring occasionally, for 3-4 minutes or until thickened. Stir in mustard, zucchini and half the cheese and cook stirring for 1 minute. Add cheese mixture to pasta mixture and stir until well combined. Spoon pasta mixture into prepared dish. Make four indents in the pasta and carefully break an egg into each indent. Sprinkle bake with remaining cheese. Bake for 12-15 minutes or until eggs are cooked to your liking. Yet another great recipe from Australian Eggs, thanks for so many great recipes

02.01.2022 PEA AND BACON FRITTATA INGREDIENTS 25g butter, chopped 2 tsps olive oil... 3 lean bacon rashers, finely chopped 2 small zucchini, thinly sliced 3 green spring onions, finely sliced 3/4 cup frozen peas 6 eggs, lightly beaten Salt and pepper, to taste 1 tblsp chopped mint 2 tblsps chopped parsley 1/4 cup grated parmesan cheese 100g feta cheese, crumbled PESTO YOGURT 200g tub Greek-style yogurt 2 tblsps sun-dried tomato pesto Pepper Salad, to serve METHOD To make pesto yogurt, combine yogurt and pesto in a small bowl. Season with pepper. Heat butter and oil in a non-stick frying pan (28cm diameter). Add bacon. Cook, stirring for about 3 minutes, or until lightly browned. Add zucchini. Cook, stirring, for 2 minutes. Stir in spring onions and peas. Cook, stirring occasionally, for a further 2 minutes. Lightly whisk eggs in a jug with pepper, until combined. Pour eggs over pea mixture in pan and sprinkle with mint, parsley and parmesan and feta cheese. Remove frittata from stove top. Place under a hot grill for 4 minutes, or until eggs are set and top is browned. Turn out frittata onto a large serving plate. Cut into wedges, top with pesto yogurt and pepper. Serve with a salad. NOTES Serve warm or cold. For a vegetarian alternative, omit bacon. No need to thaw peas before adding to the pan. If using fresh peas, boil or microwave until tender. Thanks to Australian Eggs for the great recipe.