Like it or not there's a bit of fun in Halloween.
We've made some monster like eyes from hardboiled eggs.
We used eggs and what ever was in the cupboard to make these little treats for Halloween.
Gherkins, carrot, tomato, baked beans, brocolli, paprika, capers and tomato sauce all played supporting roles.
I don't think Weta Work Shop will be calling soon BUT these were really quick and a lot of fun to make.
I'm looking forward to hitting the road next week.
First stop Hamilton for the Waikato Home and Garden Show 7-9 October.
We'll be demonstrating with eggs and having lots of fun.
There will be free recipe give-aways and more.
14th October I'll be in Wellington for World Egg Day celebrations. Watch out for more news nearer the time.
19-21 October I'll be at The Hawke's Bay Show.
Into November and hello South Island. I'll be at The Canterbury A & P Show 9-11 Nov.
It's a real pleasure to see Egg Lovers around the country and swap recipes and tips with them.
This week I saw a recipe from renown Australian based chef Tetsuya Wakuda - Scrambled Eggs with creamed corn and ricotta.
Give it a go, it's luscious!
Just finished out latest 'How To' video. It's all about cooking for a crowd. In a little over 40 seconds we show you how to make Spaghetti a la Carbonara for a dozen people.
Very quick, simple and satisfying. Perfect for a big gathering or if you have a big family. Check the video out here
A little weather improvement has put a spring in my step this week.
I'm excited by the slightly longer days and I see that most people seem to be smiling more!
Eggs have been filling the need for Vitamin D over the winter. One of the few foods to contain this important vitamin which also comes from sun light.
We've featured the Caesar Salad this week. A well proven dish, quite easy to make and very versatile. I added a few smoked mushrooms to mine.
Our new video recipe is the first in a series where we'll show you (in less than one minute) how to cook egg dishes. First up is the frittata. A great dish whether you're using up a few left-overs for lunch or packing a picnic or feeding a crowd.
I was encouraged by Ben to try frying marmite with an egg. The result worked well. Who would have thought?
Have a great weekend and let me know what you've been cooking.
What a busy week! I'm pleased to be egg-fueled so powered on through.
The Food Show in Auckland
Big difference of opinion between the purest Bacon and Egg Pie fans (that's a pie with Bacon, Eggs and nothing else)
and those who like to get a bit creative with it, including potatoes, peas, cheese, onion soup mix etc etc.
Omelettes - As-Seen-On-TV this week, the dish that's good any time with any ingredients.
I cooked omelettes with cheese and spinach then folded the them into quarters and stuffed them into pita breads (photo), Yum!
I had the great pleasure of cooking eggs for a little girl that previously didn't like them. She loved my omelette and came back for more (4 times). her mum was so pleased, it made my day.
Win A Master Chef Cook Book Competition Extended!
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What I learned
I bumped in to Neville from NZ Manuka Smoked Eggs at The Food Show in Auckland last weekend.
Great guy, great product. he's taken the iconic New Zealand egg and cold smoked it with Manuka.
A really interesting idea, a bit of Kiwi ingenuity and a wonderful flavour.
A snowy blast hit New Zealand last night.
I hope everyone is keeping as warm as possible.
This week's recipe is a dish that really goes down well in the winter (the frozen berries are quite topical as well! bbrrrr..)
Click here to see our recipe for Easy Berry Buckle and warm up your evening.
A couple go to cafes around London every weekend and blog about the Eggs Benedict on offer.
Their blog, not surprisingly, has the story of the origin of this famous dish.
Click here for an interesting read
Over the years many variations of this classic have been created. Interpretations of Hollandaise Sauce run into thousands.
It's a dish that few of us attempt at home but often choose at a cafe.
Check out our recipe for Easy Eggs Bednedict including an easy blender made Hollandaise
I think the days are getting a little longer!
And Yes is the answer to the numerous questions, it's cold enough for me, thanks.
Here's an idea for a rich and yummy (but quick to cook) meal to try one evening.
The wholesomeness of eggs and salmon mean that it's filling.
Cook some veges to accompany and there you go, Easy!
You'll be watching out for The Egg Guy ads in front of the telly with your feet up before you know it.
You can substitute freshly cooked salmon or smoked Kahawai.
Or use the microwaved scrambled egg recipe to really speed things up.
Keep warm friends!
I receive good advise from many people. It makes me feel cared for and I'm grateful for it.
The advise that has made me smile the most and that I hear the most is given when I'm carrying eggs.
May be I'm at a local A & P Show or at a school.
I can almost guarantee that whilst walking with arms full of egg cartons I'll hear "Don't drop them".
That is good advise and I'd like to publicly thank all the hundreds (literally) of people who've cared enough to offer it.
So here's a little something from me to all of you. A sensational recipe, yummy, easy, wholesome and inexpensive from Sophie Gray.
http://www.eggs.org.nz/Recipes/ham-vegetable-strata.html
This dish is a winner for a mid=week dinner or lunch at the weekend
I'm excited! after three days of chatting to some lovely people in Auckland.
I back myself as a bit of an egg know-all but I'm always keen to listen to new ideas and this weekend produced some crackers!
The Eggmont (microwave cooked scrambled egg inverted on a plate). That was Clare's husband's speciality
Cheryl told me that French Toast or Eggy Bread was called Gypsy Toast when she was growing up.
Ray says that at his house finely chopped onion and fresh coriander are added to the egg and milk mixture for French Toast before frying and then the finished toast is topped with a spicy chutney - Yummy!
I was told by two people to add a pinch of salt to the egg and milk and cinnamon and sugar mixture. I did - and it improved things.
Barbara from Orewa New World told me that when she was growing up her family use to make a hole in each end of an egg, blow the contents into a bowl. Then rinse the shell and tape over one of the holes. Next they filled the egg with warm, liquid jelly and then put the eggs in the fridge to let the jelly set. They would paint patterns on the shells for Easter.
Brilliant! I'm going to try this great idea, you should too.
The hole should be big enough so that you can easily pour in the jelly and you can sit the eggs that you are filling in an egg carton whilst you do it.
You may see me out and about around Hamilton this week. Come and say hello and share you're favourite egg ideas with me.
Bye for now
The Egg Guy
