HOW TO BOIL AN EGG EGG RECIPES FOR BREAKFAST, DINNER AND TEA! By
Sue Kendrick How To Boil An Egg copyright 2013 Sue Kendrick All rights Reserved
http://www.suekendrick.co.uk
To our lovely hens and their ever bountiful gifts!
Contents Preface Imperial, Metric And American Measurements How To Boil An Egg - Tips & Tricks! Soft Boiled Eggs Blueprint Hard Boiled Eggs Blueprint Poached Eggs Blueprint Soft-Boiled Egg Recipes Panko-Crusted Fried Soft-Boiled Eggs Eggs Benedict Fried Eggs With Spicy Tamarind Dressing Smoked Salmon With Poached Eggs Eggs, Crispy Polenta With Tomatoes & Mushrooms Asparagus with Poached Egg, Tarragon, and Chives Lamb Biryani Chorizo Hash And Poached Egg Gammon And Eggs Smoked Haddock With Poached Egg And Mustard Sauce Smoked Fish Cakes with Poached Eggs Smoked fish risotto with poached eggs Steak And Eggs Hard Boiled Egg Recipes Grilled Halibut Salad Nicoise Easy Chicken And Egg Pie Nettle Soup With Eggs & Herbs Tarragon Egg Salad
Devilled Egg Salad Spinach Gratin with Hard Boiled Eggs Pickled Beets And Eggs English Muffins And Eggs Smoked Salmon And Egg Canapes Kedgeree Macaroni Salad Baked Egg Avocado Scotch Eggs About The Author Other Books By Sue Kendrick
Preface There is a well known saying which runs - if you’ve got an egg, you’ve got a meal! How true! Eggs are one of the most nourishing and versatile foods known to man and are currently enjoying a huge surge in popularity. Recent scientific trials have given them a massive thumbs up as an all round natural food source, rich in minerals and high in protein. Just as importantly, they can be easily incorporated into a wide range of dishes to make simple, but tasty meals ranging from a boiled egg and soldiers to a more elaborate dinner of poached haddock mornay. All the recipes in this book require eggs, either hard boiled, soft boiled in their shells or poached in simmering water. As we’re all about boiling in some form, you won’t find recipes for scrambled, fried or beaten eggs. On the other hand, nearly all the recipes lend themselves to being adapted by the substitution or addition of other ingredients and many of them can be served as light meals or full blown dinners just by varying the quantities. The book begins with sections on how to boil and poach eggs so read these carefully as the recipes which follow assume you understand the process and will not be repeated! One other thing to keep in mind, eggs vary in freshness, especially those bought from shops and supermarkets. This can affect taste to some degree and very fresh eggs can be difficult to peel. In my opinion though, the fresher the better! We keep our own hens which lay varying amounts of eggs all year round so our eggs are rarely more than a day or two old. I rarely have problems with the eggs not performing as they should so take my advice and buy as fresh as you can. Farmers markets are numerous now as are farm shops and even garden gate sales are quite common. All these sources are far better options than supermarkets whose labelling, in the light of the recent horse meat scandal, is often ambiguous to say the least! Farm shops and farmers markets usually place a very high emphasis on quality, freshness and high standards of animal welfare and some will even be organic producers. Hopefully I’ve “egg-cited” you enough to want to try the recipes in this book as once you know how to boil an egg correctly you will never be stuck for a quick and tasty meal!
Imperial, Metric And American Measurements The recipes which follow have been sourced from a variety of places so you’ll find my American and Canadian friends use “cups,” my old family hand-me-downs, imperial and the rest metric. If you are confused, which is what I usually am, use this chart to convert to whatever system you are comfortable with. Imperial To Metric •
1 oz = 30g
•
4 oz = 110g
•
1lb = 450g
•
1 fl oz = 30ml
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5 fl oz or 1/4pt = 150ml
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20 fl oz or 1pt =600ml
American Spoon Measures •
1 level tablespoon flour = 15g flour
•
1 heaped tablespoon flour = 28g flour
•
1 level tablespoon sugar = 28g sugar
•
1 level tablespoon butter = 15g butter
American Liquid Measures •
1 cup US = 240ml
•
1 pint US = 480ml
•
1 quart US = 950ml
American Solid Measures •
1 cup flour = 125g flour
•
1 cup butter = 225g butter
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1 cup brown sugar = 170g brown sugar
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1 cup granulated sugar = 170g granulated sugar
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1 cup icing sugar = 100g icing sugar
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1 cup uncooked rice = 170g rice
•
1 cup fresh breadcrumbs = 150g fresh breadcrumbs
I hope you have enjoyed this sample of How To Boil An Egg ‌ All the recipes, including full colour illustrations are contained in the full version which is available on Amazon as a Kindle ebook. http://bit.ly/howtoboilaneggUK
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Other Books By Sue Kendrick The Digfield Conjuror “… you ain’t never heard of the conjurer I suspect, but they were common enough them times. They had powers no ordinary folk had. Mostly they used ‘em fer good, but they were not a part from doing ill wi’ ‘em. They weren’t to be trifled wi’. You had to treat ‘em respectful and you didn’t have to give ‘em any money neither. That were bad luck and an insult …” Bad luck certainly dogs young Georgie’s heels in this delightful glimpse into the folklore and superstitions of nineteenth century rural life. Told by his older sister Aggy, we learn how Georgie’s life is inextricably linked with the nine lives of a kitten he is given by the local cunning man, Joe Dancer. Better known as “the conjuror,” Joe’s price for saving Georgie’s life puts his mother in a moral dilemma and leaves Aggie to find an unexpected solution. If you enjoyed Larkrise To Candleford, Thatched Village and Cranford, The Digfield Conjuror is another charming read of bucolic nostalgia reflecting the long since vanished lives of our rural grandparents and great-grandparents and definitely deserves a place in your Kindle collection. http://www.suekendrick.co.uk/thedigfieldconjuror
The Inbetween It was the time they call the inbetween. When trees raise bare and withered arms to keening skies. When wild fowl move like grey shades over leaded waters. The time when the lord of the green has long gone to the summer land and he who they call the winter king rides out from the land of shadows with death on his helm and a sword of ice in his hand. http://www.suekendrick.co.uk/inbetween
Lambs For The Freezer In an age that has seen unparalleled interest in personal food production, "Lambs for the Freezer" is a timely and comprehensive introduction to
breeding and rearing lamb for home consumption. Writing for the small-scale sheep keeper with little or no knowledge of rearing livestock, Sue Kendrick draws on her own extensive experience of keeping farm animals to guide the new shepherd through the whole process of breeding, rearing and ultimately filling their freezer with home produced lamb. http://amzn.to/YrBANB
Showing Sheep For Pleasure And Profit Planning to show your sheep begins with the birth of the lamb and, whether you want to enter your sheep to compete in local or national shows as a hobby or for practical reasons, this book covers all aspects of preparing your sheep for the event. It includes selecting your sheep, training for the ring, show preparation, show day, what the judges are looking for, sheep behaving badly, post-show arrangements, breed standards as well as an invaluable resource section. http://amzn.to/125AVHQ
About The Author I live on a small farm in rural Leicestershire surrounded by a close family consisting of four children and their respective partners, dogs, horses, a small herd of British White cattle and of course hens! Their various demands have to be fitted in with running the family business and my writing career which I have been doing for over thirty years in a variety of styles and genres. Having grown up in the countryside and been surrounded by generations of farmers and country folk, cookery has always been a huge part of my life. I love to use the plain, wholesome foods from our garden, farm and local farm shops which beats anything you can buy from the supermarket! As well as publishing How To Boil An Egg, I’ve written two books on sheep keeping. Showing Sheep For Pleasure And Profit published by the Goodlife Press and Lambs For The Freezer published by Crowood Press . I also write fiction with two longish short stories ‌ The Digfield Conjuror and The Inbetween available on Amazon UK or can be found on my website: http://www.suekendrick.co.uk