Tag Archives: eggs

We were sent the following note from a dear patron. You may find it useful: I have been buying the Medium eggs for three years now, and I do not miss large eggs at all. After reading your note about your large egg shortage, I thought I ‘d write up some notes about using medium … Read the Rest

Spinach Fritata 1/2 lb spinach1/2 c sundried tomatoes, choppeda little olive oil1doz large eggs or equivalent of smaller eggssalt8oz feta cheese crumbles If using fresh spinach, use 1/2 lbs after stems are removed. Clean and wilt spinach with the tomatoes and olive oil in aniron skillet. Lightly beat the eggs with a little salt and … Read the Rest

Quickest Egg 1. Find an appropriate utensil (a chopstick is good)2. Poke hole through top of eggshell.3. Start drinking egg. Poking a second hole in bottom of egg when tilted makes for easier drinking. There you have it! No dishes, pans or spatulas to clean. Instant Protein! Some kids take eggs like this to school … Read the Rest

Spice Eggnog Ingredients:- 2 cups real creamy milk- 4 eggs- Dashes of fresh ground spices: Cinnamon, Nutmeg, Cloves- A spoonful of honey- Optional: a spoon of homemade kefir or yoghurt. Either mix with hand whisk or make extra smooth in blender. Once, I added a spoonful of kefir to the eggnog in a bottle and … Read the Rest

“Pumpkin” Pudding Ingredients:- Pumpkin, Butternut Squash, or Sweet Potato (I’ve actually only used Sweet Potatoes as yet)- Eggs- Spices: Cinnamon, Nutmeg, Cloves (all ground)- Optional additions: Cream or Butter, Honey, Walnuts Take Pumpkin, Squash, or Sweet Potato and slice and steam or bake whole until soft.Mash in bowl, or if you want a smoother pudding … Read the Rest

Green Eggs Ingredients:- However many eggs you want- More spinach than you think (You could also try other thin leafy greens like swiss chard)- Pinch of minerals (himalayan salt)- Add your favorite fresh herb or spice- Cheese is good. Mix eggs, spinach and salt/herbs/spices smooth in blender. Experiment with consistency. I found I could add … Read the Rest