Posts Tagged 'pudding'

Farm Fresh Eggs

Eggs are my most favorite food. They are extremely versatile — You can eat them on their own in various ways or use them as an ingredient in sweet or savory recipes. My dad first introduced me to farm fresh eggs when he served me up a neon yellow, almost orange omelette. The flavor was so rich and robust. It really tasted like…eggs! I have been a convert and farm egg evangelist ever since.

Farm egg on the left, Store egg on the right. Notice the difference in the color of the yolk.

I get my eggs from a local egg producer in Bend, Oregon. Receiving the box of little gems never gets old and they are always beautiful shades of whites and browns. In fact, the color of the shell had nothing to do with nutrition, but with the breed of the chicken. The best part of course is the color of the yolks when you break one open for a Saturday morning scramble. Sometimes, you will even get a siamese-yolk — 2 yolks in one egg. This usually happens with a young hen who is just getting the hang of laying.

A box of farm fresh eggs usually runs about $4 a dozen. It’s a bit more than a carton from the store, but I have noticed that they last just as long because they are so rich (One egg on toast is the perfect way to start the day). Besides, you are supporting the local farm and can be assured your chickens were roaming the fields eating grass and bugs, rather than being stuck in a cage eating grain.

I decided to make a vanilla pudding with my latest egg delivery. It is a simple recipe and you can impress your friends by making pudding from scratch!

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter or margarine, softened
2 teaspoons vanilla

1. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

2. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

3. Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Place a piece of plastic wrap over the top, touching the pudding to avoid the “skin.”

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post by Tiare Packard

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