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Backyard Egg Recipes
Poultry
e-edition
America’s Favorite Poultry Magazine
EGGS
in the Kitchen
USING
DUCK, QUAIL,
AND GOOSE
EGGS
HOW TO
MAKE
HOMEMADE
EGGNOG PLUS:
TO
REFRIGERATE
FRITTATAS FOR EGGS
ANY OCCASION OR NOT?
www.CountrysideNetwork.com
Contents // Egg Recipes e-edition
4 From the Editor 14 Angel Food Cake Recipe
By Rita Heikenfeld
5 Backyard Poultry Social
18 Frittatas 101
6 Chicken Chat By Rita Heikenfeld
How readers put extra eggs to good use.
22 How to Make Homemade Eggnog
8 French Toast Casserole By Marissa Ames
By Hannah McClure
26 Homemade Cream Puffs & Eclairs
10 To Refrigerate Eggs or Not? By Rita Heikenfeld
By Suzie Kearley
10
2 Backyard Poultry
32 Flock Photos
The best of the best submissions via snail
34
mail and our social sites.
34 Quail Eggs are Nature’s Perfect
Finger Food
By Janice Cole
40 A Golden Find, Goose Eggs
By Janice Cole
44 A Touch of Luxury, Using Duck Eggs
By Janice Cole
40
Egg Recipes e-edition www.countrysidenetwork.com 3
from the editor
Backyard
Superior Eggs for Poultrywww.countrysidenetwork.com
Superior Dishes EDITORIAL
Steph Merkle, Content Director
smerkle@backyardpoultrymag.com
Pam Freeman, Editor
E
backyardpoultrymag@gmail.com
ggs are the crown jewels of
backyard poultry keeping. Editorial Assistants
Samantha Ingersoll, Ann Tom
From duck eggs to quail and
chicken eggs, there’s nothing like CIRCULATION & MARKETING
getting a fresh egg from the coop Ellen Grunseth, Marketing Director
egrunseth@backyardpoultrymag.com
and eating it that day. No store egg
could ever compare! ADVERTISING
Alicia Soper, Advertising Director
There are so many yummy dishes asoper@backyardpoultrymag.com
you can make from your backyard (715) 748-1388
eggs. From holiday favorites, like
Kelly Weiler
homemade eggnog, to everyday kweiler@backyardpoultrymag.com
desserts like angel food cake, the (715) 748-1389
possibilities are endless. Sue Lapcewich
Whether you’re a seasoned cook slapcewich@countrysidemag.com
or a newcomer to the kitchen, enjoy (970) 392-4436
these recipes and enjoy turning your General Manager
backyard eggs into dishes you and Mike Campbell
mcampbell@backyardpoultrymag.com
your family will love.
Backyard Poultry’s Main Coop
Backyard Poultry
P.O. Box 566, Medford, WI 54451
www.countrysidenetwork.com
Egg holders are a great way to keep eggs
safely on the counter if you don’t refriger-
ate them. Like this cast iron holder, which Subscriptions (U.S. funds):
is a favorite of Pam’s, they also make great $24.99 per year
Editor, rustic decorations in a chicken-loving Backyard Poultry Subscriptions
Pam Freeman household. P.O. Box 1848, Carson City, NV 89702
(970) 392-4419
On The Cover
Backyard Poultry (ISSN 1559-2251, USPS 023-374) is published
bi-monthly by Countryside Publications, P.O. Box 566, Medford,
WI 54451. Periodicals postage paid at Medford, WI and
additional mailing offices. ©2018 Countryside Publications.
Countryside Publications is owned and operated by Fence
Hannah McClure collects a bounty of Post Co. The views presented here do not necessarily represent
those of the editor or publisher. All contents of this issue of
colorful eggs from her hens. Catch Backyard Poultry are copyrighted by Countryside Publications,
2018. All rights reserved. Reproduction in whole or in part
her scrumptious recipe for baked is prohibited except by permission of the publisher.
French toast on page 8 and follow her POSTMASTER:
Send all UAA to CFS. (See DMM 707.4.12.5);
homesteading adventures at NON-POSTAL AND MILITARY FACILITIES:
Instagram.com/muddyoakhenhouse. Send address corrections to Backyard Poultry
Subscriptions, P.O. Box 1848, Carson City, NV 89702
4 Backyard Poultry
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with Backyard Poultry on Social Media!
Use
#backyardpoultrymag
on Instagram or tag
us for your chance
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Egg Recipes e-edition www.countrysidenetwork.com 5
How do you put your extra eggs to good use?
I give to elderly
neighbors, family
friends, or I bake ,
r them into muffin
a b le or olde s. or quick breads.
I especially like
s
estion r pig make a farmer ca to
Any qu njoyed by ou each sserole with egg
re e eggs ham, cheese, ha s,
eggs a ors pick up e sh browns, mush-
neig hb e do n’t hav rooms, onions, a
My lly w ake nd olives.
o usua ve to b call
week s gs. I also lo cipes
— Lisa Marie Com
bs-Presley
eg f the re n
unused m e o
and so t Garm
a
breads eggs. — Jane tributor)
for oultr y
con
ard P
(Backy
I make extra
quiches and frittata and
freeze them for later.
— Molly Sullivan
p
scram ble them u
I them to
and feed k.
my floc
reeman
— Pam F r y editor)
d Poult a”
(Backyar ave “extr
I don’t h ut when I do,
... b e
right now nate them to th
d o h I go
I plan to a nd churc
b a n k it ’s
food
lr e a d y asked if
to. I’ve a and wou
ld be
p t a b le as
acce ed and w n
distribut owe
y e s . — Jen B
to ld
CHICKEN
6
Chat Backyard Poultry
Creme brûlée, meringue
pies, angel food cakes, I pickle and can
tiramisu, cream puf fs, my extras.
pudding, homemade bread, — Doretha Fisher
bread pudding, cupcakes...
— Jeanne Breue
I sell som
e but the
dozen is first
free! I sa
smallest ve the
eg
salads an gs to use in
d pickled
eggs.
— Patt y Bandy
We sell them, dogs get
some, and barter with others.
We also make deviled eggs,
pickle some, and make home-
made ice cream and angel food
cake. — Carrie Domerchie
Scramble raw, th
en
freeze by 4’s, m
arked
on the container
.
— Barb Lathrop
Eggs with flaws like small
cracks go straight from the
coop and onto my dogs’ When I h
food. Their coats are so ave extra
I make a e
glossy! — Missy Ames (editor of n egg ba ggs,
fresh veg ke with
Goat Journal) gies and
my chick herbs for
ens! Espe
the winte cially in
r months
—A .
my Lawe
rence
Thanks to our Facebook readers for the great ideas!
Follow the conversation on Facebook and watch for more chances
to join in on Chicken Chat!
Facebook.com/BackyardPoultry
Egg Recipes e-edition www.countrysidenetwork.com 7
French Toast
Casserole by Hannah McClure
I
’ll admit, this recipe may be one of my favorites, but it is a seasonal one in our home. Bringing the
comfort of a warm kitchen in the cold fall and winter months. It is my personal favorite because
it is a prep ahead breakfast that EVERYONE in our home loves. From the toddlers to my hubby
who doesn’t often eat sweets for breakfast. And for me, it means a sweet and delicious breakfast with
not a load of work and waking up before the rest of the family just to have it made in time. We serve
it up with orange juice and sausage. A bit savory and sweet combo. I hope y’all enjoy this McClure
home favorite.
8 Backyard Poultry
Ingredients Instructions
(Prepare the night before needed.)
Half a loaf of Texas toast (cut into cubed
pieces) Fill a large casserole dish/cake pan (sprayed with nonstick cooking spray) with cubed
8 -10 eggs chunks of Texas toast.
In a large mixing bowl, whisk together eggs, milk, vanilla, brown sugar, sea salt, cinnamon,
2 cups whole milk
nutmeg, cloves, and ginger until well-blended.
1 tablespoon vanilla extract Pour egg mixture over Texas toast until thoroughly coated. Place plastic wrap over top
2 tablespoons brown sugar and let sit overnight in refrigerator.
1/2 teaspoon sea salt In the morning, set casserole in oven and bring to 375 degrees. DO NOT PREHEAT
OVEN as this may cause some glassware or stonewear to crack.
1/2 tablespoon cinnamon
Once oven is at 375 degrees, bake for 25-30 mins or until egg is completely baked.
1/2 teaspoon ground ginger Serve with buttered maple syrup.
A pinch of cloves & nutmeg
Buttered Maple Syrup
1-1 ½ cups pure maple syrup
6 tablespoons of butter
1/4 cup packed brown sugar
On stove or in microwave, heat maple
syrup, butter, and brown sugar until hot. Stir
to dissolve sugar.
Egg Recipes e-edition www.countrysidenetwork.com 9
To Refrigerate Eggs or Not?
How Long Can Eggs Go Unrefrigerated? British
vs. American Egg Keeping
by Susie Kearley
I
n the United Kingdom and Europe, many people keep their eggs at room temperature. The supermarkets
sell unrefrigerated eggs, and it's thought that refrigerating eggs in shops is bad practice because chilling
the eggs and then allowing them to warm on the way home could create condensation. Dampness makes
it easier for salmonella to penetrate the shell, so you could end up with infected eggs.
In the home, many Brits continue to store their eggs at room temperature, saying that unrefrigerated eggs
taste better, are less likely to absorb the flavors of other foods, and cooking times are more predictable. However,
some Brits put them in the fridge, because like most fresh and perishable produce, chilled eggs do stay fresher
for longer than unrefrigerated eggs. It can be a bit of a dilemma!
Why then do people in the United States refrigerate their eggs so consistently? The risk of salmonella is
higher in the United States. Let me explain ...
10 Backyard PoultryPoultry Farming Methods
Eggs are refrigerated soon after they're
laid in the United States because it's a
necessary precaution against salmonella
infection, according to the United States
Department of Agriculture (USDA). Sal-
monella is a bigger problem in the United
States than in Britain because American
chicken farmers follow different methods
of production to their counterparts in the
United Kingdom, where salmonella has
been virtually eliminated. Salmonella can
infect an egg either directly from an in-
fected hen, or from the bacteria penetrating
the egg from outside, perhaps from contact
with the hen's feces.
In the United Kingdom, commercial
chicken flocks are vaccinated against sal-
monella. This reduces the risk of infection ever, despite these efforts, around 140,000 To reduce the risk of infection by con-
significantly. Any risk of contamination people are poisoned by salmonella-infected sumers, the USDA strongly recommends
from outside is also kept to a minimum eggs in the United States every year. The thorough cooking of eggs as this kills the
because the cuticle, a naturally occurring USDA is working to reduce this figure. salmonella bacteria, making eggs safe for
protective coating, is left intact around consumption. They say you should never
the eggshell. Many flocks in the United Washing Eggs: Good or Bad? eat raw eggs or raw egg products. The sal-
Kingdom are free-range (only going into In Europe, washing off the egg's natural monella bacteria can spread rapidly at room
barns for the night), so their eggs are less protective coating is thought to increase temperature, which is why commercially
likely to get dirty than in the United States the risk of salmonella poisoning, because it produced eggs are refrigerated by law in
where hens are more often kept in barns makes it easier for bacteria to penetrate the the United States. Keeping unrefrigerated
with less space to roam. Ninety percent of shell. As eggs sold in British supermarkets eggs in the United States then is probably
British eggs subscribe to the Lion Scheme, aren't washed — it's not allowed — there's a bad idea.
whose code of practice includes salmonella an incentive for British farmers to keep
vaccination; traceability of hens, eggs, and their chicken sheds clean, which is good for Backyard Flocks
feed; hygiene controls; stringent feed con- hen welfare too. So the European approach You might think that backyard flocks
trols, and independent auditing. to egg production encourages conscien- don’t carry the same risks as commercial
tious attention to cleanliness and hygiene chicken farms. However, the Centers for
The United States Egg Production in egg production. A messy environment Disease Control and Prevention (CDC),
System would produce messy eggs, which can't and the USDA say there is still a risk.
In the United States, there's a focus on legally be washed before sale. They’ve investigated 961 cases of salmo-
preventing contamination from the outside nella in humans linked to backyard chicken
by washing eggs. So each egg is washed in Immunization in the United States flocks, across 48 states. These infections,
hot water, then dried and sprayed with a Immunization in the United Kingdom which took hold during the seven-month
chlorine mist. The water must be at least has had a hugely positive impact — help- period between January 4 and July 31,
89.96 degrees to prevent the egg from con- ing to virtually eliminate salmonella in 2017, resulted in 215 hospitalizations and
tracting and absorbing contaminants from eggs. So some United States producers one death.
outside the shell as it cools. Washing an egg are immunizing their flocks too, although The CDC suggests that backyard
removes its natural protective coating, but some farmers still say it’s too costly. chicken keepers take the following pre-
as the eggs are cleaned soon after they're While there’s no legal requirement to cautions: “Live poultry, such as chickens,
laid, the process is supposed to help prevent immunize flocks in the United States, the ducks, geese, and turkeys, often carry germs
contamination. The United States food Food and Drug Administration does insist such as salmonella. After you touch a bird
safety regulations then require refrigera- upon regular salmonella testing, refrigera- or anything in the area where birds live
tion, so unrefrigerated eggs are forbidden tion, and adherence to strict sanitary codes and roam, wash your hands so you don’t
in the United States supply chain. How- in hen houses. get sick!”
Egg Recipes e-edition www.countrysidenetwork.com 11Children and the elderly, or people
with compromised immune systems are at
greater risk of infection. The CDC contin-
ues, “Live poultry might have salmonella
germs in their droppings and on their bod-
ies (feathers, feet, and beaks), even when
they appear healthy and clean. The germs
can get on cages, coops, feed and water
dishes, hay, plants, and soil in the area
where the birds live and roam. Germs also
can get on the hands, shoes, and clothes of
people who handle or care for the birds.”
It’s hard to be sure whether your chick-
ens carry the disease; there are no signs of
illness and it can be easily transmitted from
bird to bird, so following the advice of the
authorities is a sensible precaution.
Eating unrefrigerated eggs may in-
crease your risk of salmonella infection,
even from your own backyard flock, so
it’s best to refrigerate. Duck eggs carry the
same risks, unfortunately, so refrigerate
them too.
The CDC Recommends:
• Wash your hands thoroughly after
touching the chicken coop.
• Don’t bring your chickens into the
home, especially the kitchen, pantry,
or dining room.
• Keep shoes for tending to your flock,
separate from your other shoes.
• Don’t let anyone with a developing
or weakened immune system touch
the flocks, or their housing.
• Don’t eat where the birds roam.
• Don’t kiss your birds or touch your
mouth after handling them.
• Clean all the chickens’ equipment
outdoors.
• Source your hens from hatcheries
that subscribe to the U.S. Department
of Agriculture National Poultry
Improvement Plan (USDA-NPIP)
U.S. voluntary Salmonella Monitoring
Program [279 KB]. It’s designed to
reduce the risk of salmonella in
chicks.
12 Backyard PoultryHow Long do Eggs Keep?
Refrigerated, eggs will typically keep
for four to five weeks, sometimes longer.
Unrefrigerated eggs have a shorter life and
this will depend on the temperature in the
home, but as eating unrefrigerated eggs is
not recommended in the United States, it’s
better to pop them in the fridge anyway. If
in doubt about the freshness of your eggs,
you can do an egg freshness test; essentially,
if the egg sinks in water, it’s fine! If it floats,
it’s rotten!
Making Sure Your Eggs are Properly
Cooked
It’s long been said that anyone who’s
vulnerable or has a compromised immune
system should cook their eggs thoroughly
to prevent salmonella poisoning. Some
people argue that if a chilled egg is cracked will say eggs are best avoided by pregnant
into a frying pan, after a few minutes, the women altogether, as a precaution.
runny yolk may look perfect, but it may not
have reached a high enough temperature to
You may feel confident that your flock
is salmonella-free and that’s great, but as
It's hard to be
kill any salmonella bacteria present. It’s im-
portant then, to make sure your egg is pip-
salmonella is the biggest cause of food
poisoning in the United States, it’s better
sure whether
ing hot before consuming it. Often experts to be safe than sorry! your chickens
carry the disease;
there are no signs
REFERENCES: of illness and
fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-
it can be easily
sheets/egg-products-preparation/shell-eggs-from-farm-to-table/CT_Index transmitted from
cdc.gov/features/salmonellapoultry/index.html bird to bird,
cdc.gov/salmonella/live-poultry-06-17/index.html so following
latimes.com/food/dailydish/la-dd-heres-why-we-need-to-refrigerate-eggs-20140714-story.
html
the advice of
uk.businessinsider.com/why-europeans-dont-refrigerate-eggs-2014-12
the authorities
healthline.com/nutrition/how-long-do-eggs-last
is a sensible
precaution.
Egg Recipes e-edition www.countrysidenetwork.com 13Golden
exterior,
tender white
interior
Heavenly Sweetness:
easy angel food cake recipe
Easy Egg White Dessert Recipes are an Eggcellent Way to Use Extra Eggs
by Rita Heikenfeld
T
hose of us who raise chickens know what a treat it is to have fresh eggs every day. Spring is the ideal
season to use those extra eggs for lighter egg-white desserts like homemade meringues and easy
angel food cake recipes served with a dollop of lemon curd made from the extra yolks. In my house,
nothing goes to waste, so leftover cake, meringues, and lemon curd morph into a layered trifle, augmented
with freshly whipped cream.
Angel food cake, with its simple elegance and ethereal, tender sweetness, is a much-loved dessert at our
house. My easy angel food cake recipe gets its lift from egg whites and is leagues above any boxed mix. The
softness of the interior plays off the golden crispiness of the crust. But beware. This cake is addictive. Make
it once and I guarantee you’ll make it again!
Classic Angel Food Cake Ingredients
My friend, a talented Hungarian baker, 1 cup sifted cake flour (whisk before
gave this treasured angel food cake recipe measuring)
to me years ago. No yolks or butter makes 1-1/2 cups granulated sugar
for a fat-free cake. Without the fat, this 12 large egg whites (1-3/4 cups)
recipe is lower in calories than other cakes. 1 teaspoon cream of tartar
Baking in a tube pan helps the fragile batter 1/4 teaspoon salt
2 teaspoons vanilla extract
rise up the sides and center.
2 teaspoons lemon juice
14 Backyard PoultryInstructions Beat Egg
1. Adjust an oven rack to the lower- Whites
middle position and preheat oven to
325 degrees.
Correctly
2. Have ready a large tube pan, prefer-
ably with a removable bottom. If the
pan bottom is not removable, line it Egg whites
beginning
with parchment paper. Do not grease
to froth
the pan.
3. Whisk flour with 3/4 cup sugar. Set
aside remaining 3/4 cup sugar.
4. Beat egg whites at low speed with
whisk attachment until just broken up
and beginning to look frothy.
5. Add cream of tartar and salt and beat at
medium speed until whites form soft,
billowy mounds. Don’t over beat as this
will result in a flatter cake.
Whites
beaten
6. With the mixer still on medium speed, to soft,
beat in 3/4 cup sugar, one tablespoon billowing
at a time, until all sugar is added and peaks
whites are shiny and form soft peaks.
(I simply pour the sugar in approxi-
mate tablespoon amounts from my
spouted measuring cup.) Add vanilla
extract and lemon juice and mix until
blended.
7. Whisk flour sugar mixture. Fold it into
whites about three tablespoons at a around it. This is important so that the
time. You can do this by hand or with cake doesn’t collapse once cooled. Let Why Use Cream
the mixer on very low speed. the cake cool completely, two to three
hours. of Tartar? Cream of
8. Gently scrape batter into the pan, Tartar acts as a stabilizer
smooth the top, and give the pan a 11. To unmold, run a knife around edges,
couple of raps on the counter to release being careful not to separate the golden when beaten with egg
any large air bubbles. crust from the cake. Slide cake out of
the pan and cut the same way around the whites, making for a
9. Bake until the cake is golden brown removable bottom to release, or peel off
and the top springs back when pressed the parchment paper, if used. higher, lighter cake. The
firmly, 50 to 60 minutes. acidity in the cream of
12. Place the cake, bottom-side up, on a
10. If cake pan has prongs around the rim platter. Cut slices by sawing gently tartar helps make cakes
for elevating the cake, invert pan onto with a serrated knife. Cake keeps up to
them. If not, invert pan over the neck a week, covered, at room temperature snowy white.
of a bottle so that air can circulate all or in the refrigerator.
Variations
Substitute 1-1/2 teaspoons vanilla Substitute two teaspoons lemon Make a glaze with one cup confec-
extract, 1-1/2 teaspoons lemon juice and two teaspoons lime juice. tioners’ sugar and one tablespoon
and 1/2 teaspoon almond extract. or more of milk, juice or water.
Egg Recipes e-edition www.countrysidenetwork.com 15Tube pan
Freeze Extra Eggs
Here are tips from the
Cake American Egg Board on freezing
cooling
upside whole eggs, yolks and egg whites.
down All work well in most recipes. And
the shells? They get ground up to
add to our chickens’ daily diet.
WHOLE EGGS
Beat just until blended, pour into
freezer containers, label with the
number of eggs and date, and
freeze. Substitute three tablespoons
thawed whole egg for one large
fresh egg.
WHITES
Pour into freezer containers,
label with the number of egg whites
and date, and freeze. For faster
thawing and easier measuring,
freeze each white first in a standard
ice cube tray. Then transfer to a
freezer container. Substitute two
tablespoons thawed whites for one
large fresh white.
YOLKS
The Right Cake Pan No Grease If you freeze them as they are,
The traditional pan is a tube pan with Never grease the pan for an angel egg yolks will eventually become so
a central column and sometimes remov- food cake. The batter needs to climb up gelatinous that they will be almost
able bottom. the sides. Make sure your mixing bowl impossible to use in a recipe. To help
is grease-free, too. If in doubt, rinse the
retard this gelation, beat in either
Tube Pan bowl with a little clear vinegar, swishing
1/8 teaspoon salt or 1-1/2 teaspoons
The central column exposes more it around the inside. Vinegar will remove
batter to the oven’s heat and helps the any trace of grease. Rinse with water, dry sugar or corn syrup per 1/4 cup
center of the cake to rise. This column and you’re ready to make your cake. of egg yolks (about four yolks).
also creates the beautiful caramelized Substitute one tablespoon thawed
color of the crust. egg yolk for one large fresh yolk.
Happy baking!
16 Backyard PoultryIf a hen could choose…
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For more information or to request your free color catalog visit www.brinsea.com or call 1-888-667-7009Frittatas 101 Start Basic Then Make it Fancy
by Rita Heikenfeld
W
hen I learned to make frittatas, I knew I had a dish simple enough for a family supper yet
fancy enough for entertaining.
Frittata, which translates to “fried” in Italian, is an egg-based classic dish. Yes, eggs are
the main ingredient in any basic frittata recipe, and that’s good news for us who have a daily supply of
healthful, fresh eggs. Think of a basic frittata as a blank canvas. Even with just eggs and seasonal herbs, it’s
a winner. Take my best frittata recipe, for example. All it takes are eggs, cheese, and fresh herbs to make
this delicious savory meal in a pan. Frittatas take just minutes to make, a boon for busy folks.
Along with my best frittata recipe, I’m sharing two more. One is a spinach and bacon frittata suitable
for Paleo guidelines. The other has a Southwestern flair and uses fresh or frozen corn.
18 Backyard PoultryBest Eggs for Frittatas
I use eggs from my chickens, but I
have used Pekin duck eggs in place of
chicken eggs. Since Pekin duck eggs are
larger, for every two chicken eggs called
for, use one duck egg.
Folding Yolks into Whites
If a recipe calls for beaten egg whites,
beat until stiff but not dry, then pour the
yolks over the beaten whites and fold
them in with a spatula.
Filling Possibilities
Herbs, meat, greens, cheese, veg- Yolks over
whipped whites
etables, potatoes, or pasta. Check to see
what’s leftover in the refrigerator!
My Best Frittata Cover pan with a lid whose underside
Use the Right Pan
Although you can use any ovenproof Recipe: Frittata with has been sprayed to prevent sticking. (You
can also use sprayed foil.)
pan, a nonstick ovenproof omelet pan with Tarragon, Parsley, and Cook over low heat for about five
sloping sides or my trusty well-seasoned
cast iron skillet is my preference. For these Onion Chives minutes. Remove cover and sprinkle
omelet with both cheeses and herbs.
recipes, a 10-inch pan works well. Put the pan in oven until top is set,
This recipe is lovely for brunch, lunch, or about 10 minutes.
a light supper. Remove from oven, using mitt since
the handle is hot.
Ingredients Use a spatula to loosen edges and
4 large eggs bottom.
Salt and pepper to taste Place on a plate, sprinkle with Ro-
4 tablespoons unsalted butter mano and extra herbs. Cut into wedges
8 oz. shredded Gruyere, white cheddar or to serve.
Fontina cheese
Romano for sprinkling on top
2 tablespoons each: fresh tarragon, onion
chives, and parsley plus extra for garnish Change it up
Instructions If you don’t have the herbs
Preheat oven to 375°F. on hand from my best
Separate eggs. Whisk yolks with a frittata recipe, you can
Don’t Overbake little salt and pepper, until thick and certainly substitute with
Frittatas typically don’t get brown fairly light. what you have on hand.
on the top since they’re in the oven such Beat whites with a dash of salt until
Substitute parsley, basil,
a short time. Overbaking results in a stiff but not dry.
and garlic chives for the
spongy texture. If you insist on a golden Pour yolks over whites and gently fold
brown top, run the almost cooked frittata them into whites. tarragon,
under the broiler for a few minutes. Melt butter in a 10-inch nonstick ov- parsley, and
enproof skillet and heat just until starting onion chives.
to foam but not brown. Pour egg mixture
into skillet, spread evenly and smooth top.
Egg Recipes e-edition www.countrysidenetwork.com 19FRITTATAS,
OMELETS, AND
CRUSTLESS
QUICHES:
WHAT’S THE
DIFFERENCE?
Frittata
Paleo Chard and Bacon Instructions Cooking starts on top of the stove
Preheat oven to 375°F.
Frittata Cook bacon over medium heat in a
and finishes in the oven.
10-inch nonstick, ovenproof omelet pan.
My daughter-in-law feeds her family a Remove and leave the drippings in the
modified Paleo diet, rich in protein. She skillet. Put leeks in skillet and when they Omelet
would like this recipe. Leafy greens fit start to get soft, add garlic and chard. Cooked entirely on top of the stove;
the Paleo profile, too, so I can use my Cook until chard wilts. Add the bacon eggs folded around filling.
garden chard. back into the pan and mix. Pour in the
eggs and cook just until the eggs start to
Ingredients set around the edges.
1/2 pound pork or turkey bacon, cut into Place in the oven and bake for 8-10 Crustless
small pieces
1/2 cup leeks or onions, diced or to taste
minutes or until middle is set. Remove
from oven, using mitt since the handle
Quiche
1 clove garlic, minced is hot. Cooked in the oven.
2-3 cups Swiss chard chopped Loosen edges and bottom with a (Some fillings may be cooked
5-6 large eggs, beaten or whisked until light spatula, and turn over upside down on top of the stove and then added
and somewhat fluffy onto a plate. to egg mixture.) Eggs and filling
Freshly ground black pepper to taste Cut into wedges to serve. either mixed together or poured in
Tomatoes for garnish layers in the pan.
Tips from Rita’s Kitchen
Serve shredded cheddar Substitute spinach for Wash leeks after dicing. It’s easier
cheese on the side for those who the chard. that way!
like it. That addition makes it a
modified Paleo dish. Use bottom part of leeks only.
Leaves are too tough to eat but
are flavorful additions to stocks.
20 Backyard PoultryTex-Mex Frittata with
Corn and Bell Pepper
One of my students shared this recipe
with me. “My family likes anything South-
western, and it’s a kid-friendly dish, too,”
she told me. Since corn is still in season,
this is a must have on our table. I’ve
adapted her recipe only slightly.
Ingredients
6 large eggs
1/4 cup whole milk
Salt and a dash of cayenne pepper
Cut Corn ForbomEasily
Olive oil Garnishes: Your Choice!
3/4 cup onion, diced Salsa
1 small red, orange or yellow bell
pepper, diced
Avocado
Sour cream The C
1 cup corn, fresh from cob or frozen, Cilantro
thawed Diced tomatoes
8 oz. Mexican blend shredded cheese
Instructions
Preheat oven to 375°F.
Beat or whisk eggs, milk, salt and cay-
enne pepper until light and somewhat fluffy.
Film the bottom of a 10-inch ovenproof
nonstick skillet with olive oil over medium
heat. Add onions, peppers, and corn. Cook
until tender. Pour in eggs, stir to mix and
Change it up
cook until edges start to set. Remove from
heat and sprinkle with cheese.
Place in the oven and bake 10 minutes Put corn in the center of
Substitute sautéed zucchini and or until middle is set. an angel food pan for
tomatoes for the bell pepper Remove from oven, using mitt since the easy cutting from the cob.
handle is hot.
and corn. Instead of Mexican No flyaway kernels!
Loosen edges and bottom with a spatula,
blend cheese, use Italian blend
and place onto a plate.
cheese. For garnish, serve Cut into wedges to serve. Pass sides.
warm marinara sauce on the
side.
Egg Recipes e-edition www.countrysidenetwork.com 21Homemade Eggnog
HOW TO MAKE
by Marissa Ames
E
ggnog fans cheer when we see it decorating the dairy case. But after December it disappears again.
We don’t have to wait until the year ends to enjoy this custardy treat. It’s a great way to use extra eggs
from your backyard chickens when they spring back into production after the snow melts. Enjoy
this treat year-round by following an easy nonalcoholic eggnog recipe. (Alcohol is optional at the end.)
22 Backyard PoultryI love bragging that I made eggnog
from my own hens’ eggs. I can’t grow va-
nilla or nutmeg here, but I still get a good,
homestead-y feel when I gather fresh eggs
from the nest, set them on the counter, and
prepare a from-scratch recipe.
Why do backyard chicken owners
already have an advantage when it comes
to making homemade eggnog? We have
easy access to the most trustworthy eggs.
Fresh eggs separate yolk-from-white
better. And if you bring them in straight
from the coop, they’re already room
temperature. But are you worried about
the recent surge in salmonella cases stem-
ming from backyard flocks? Don’t worry
here. This recipe is cooked so, whether or
not your eggs are fresh or store-bought,
no microbes will survive to contaminate
the finished product.
Eggs are the primary focus of eggnog
and amazing custards. But why cook your
eggnog? The digestible protein in cooked Cooked, your egg yolks and start your mixer.
(Or whisk vigorously by hand as you
eggs is higher than that of raw eggs and
gently heating eggnog past 160 degrees
Non-alcoholic scoop.) Start with ½ cup of the hot
milk, slowly adding it to the eggs
Fahrenheit avoids salmonella. Before
starting this recipe, either gather fresh
Eggnog Recipe while whisking constantly to avoid
clumps of cooked egg. Add another
½ cup, continuing to whisk so you
eggs or let refrigerated eggs stand on the • 1 dozen large egg yolks slowly temper the eggs to the
counter just long enough to come to room • 1 cup sugar correct temperature. Keep adding
temperature. This allows eggs to temper • 2 cups heavy cream the milk in the same manner until it
• 4 cups milk has all been added to the eggs.
better when they meet hot milk.
• 2 teaspoons freshly grated Pour the tempered milk/egg
Perhaps you own dairy animals or nutmeg mixture back into the saucepan and
can purchase raw milk and cream. You • Pinch of salt continue heating on medium-low,
may be consigned to purchase it at the • 1 teaspoon homemade vanilla stirring constantly, until the mixture
supermarket, but don’t let that disappoint extract reaches 160 degrees Fahrenheit on
you. The store-bought stuff still makes • 1/2 teaspoon rum extract a cooking thermometer. Remove
amazing eggnog. The “milk” portion of (optional) from heat and stir in the vanilla and
this recipe can be anything from skim rum extracts.
to whole, but real cream is necessary to In a medium bowl or in the bowl of a You can be finished at this point,
stand mixer, whisk together egg yolks but if you love a truly smooth drink,
carry the flavor.
and sugar until they become a thick, filter it through a fine-mesh sieve to
Simple white sugar creates a pure and light yellow. Let stand while you heat remove any small clumps of egg or
clean flavor. But if you want a distinct the milk. spice. Now pour into a heat-proof
hint of caramel in your eggnog, replace Combine milk, cream, nutmeg, container and stretch plastic wrap
some or all of the sugar with brown sugar, and salt in a large saucepan. Heat on over the rim, pressing the plastic
piloncillo, or date palm jaggery. Have a medium-low, stirring often, until the against the eggnog to prevent a skin
conservative hand here; if you use too mixture barely reaches a simmer. from forming as the mixture cools.
much brown sugar, the deep flavors might Now carry the saucepan over to Serve chilled.
overpower delicate vanilla.
Egg Recipes e-edition www.countrysidenetwork.com 23Now that you’ve made amazing
homemade nog with your own back-
yard eggs, what are you going to do
with it? Drink it, of course. But you can
also use it as coffee “creamer” for an
eggnog latte. Try it as the milk/cream
I love bragging that I made eggnog
base for chai tea, adding warm vanilla from my own hens’ eggs. I can’t grow
tones to an already sweet and addictive
drink. Or cool the mixture at least 24 vanilla or nutmeg here, but I still get a
hours before pouring it into the bowl
of an ice cream maker. There’s no need good, homestead-y feel when I gather
to alter the recipe to make eggnog ice
cream; the fat and sugar balances are fresh eggs from the nest, set them
already perfect.
Or you can give it as a gift. Be sure on the counter, and prepare a from-
to brag that the eggs came from your
own coop!
scratch recipe.
To make homemade eggnog even
more of a treat, try one of these indul-
gent variations.
24 Backyard PoultryIndulgent Variations
To make Alternates Add/change Notes
homemade
eggnog Goat Milk Eggnog Replace whole milk with whole goat Allergic to cow’s milk or want a lower-fat recipe? Replace
milk for a distinctive tang. all milk and cream with goat milk.
even more
of a treat, Duck Egg-Nog Replace all yolks with 8-12 duck egg Some people with chicken egg allergies can eat duck eggs.
try one yolks, depending on duck egg size. Either way, the yolks make a richer, creamier finished eggnog.
of these
indulgent Vanilla Bean Nog Slice 1-2 vanilla beans lengthwise, This replaces vanilla extract and any extract ingredients
variations. scraping out seeds, and steeping which may be questionable or unacceptable.
seeds and pod 30 min. in hot cream.
Proceed with recipe.
Honey Nog Replace sugar with honey. If you have chickens, bees, and dairy animals,
your egg nog can be almost completely homestead-
grown. (Except for the spices.)
Pumpkin Spice Nog Add a tablespoon of pumpkin Use canned purée or roasted, strained winter
purée and a dash of cinnamon, squash (not Jack-o-lantern pumpkins) so you
cloves, and ginger. don’t water down the recipe.
Chocolate Nog Replace nutmeg with a tablespoon This creates a thick and very rich “hot” cocoa drink.
or two of cocoa powder.
Dairy-Free Nog Switch milk and cream out for If using almond milk, reduce added sugar.
coconut or almond milk.
Egg Recipes e-edition www.countrysidenetwork.com 25Homemade T he first time I made cream puffs was for a client dur-
ing my catering days. At the time, I could make just
Cream Puffs
about any kind of dessert, including pie recipes from
scratch and French tarts, so why was I intimidated when
the request was made for cream puffs? It was the French
language that got me. She called them pâtè a choux. After
& Eclairs
researching, I found that pâtè a choux, along with gougerès,
Paris-Brest, profiteroles, and eclairs are all made from the
same easy cream puff recipe. Pâtè a choux translates as
cream puffs.
So I made my easy cream puff recipe. As always, I was
amazed at how simple it was and how beautiful the puffs
Plus Easy turned out. Talk about versatile. Cream puffs can be savory
Cream Fillings or sweet and the fillings are endless.
Even with detailed instructions, the recipe goes together
by Rita Heikenfeld fast. Puff, they’re done!
26 Backyard PoultryEasy Cream Puff Recipe
Makes about 12 big puffs, 36 small
puffs, or up to 24 eclairs.
Ingredients for cream puffs and eclairs.
Ingredients
1 cup water
½ cup unsalted butter
¾ teaspoon salt
1¼ cups unbleached all-purpose flour
1 cup whole eggs (4 large eggs), room
temperature
Instructions - Making Dough
Preheat oven to 400 degrees. Line bak-
ing sheets with parchment or use spray.
Combine water, butter, and salt in a
heavy saucepan over high heat. Bring to
a rolling boil. Remove pan from heat and
add flour all at once, stirring vigorously
until incorporated. I use a wooden spoon.
Return pan to low heat, stirring all
the while to avoid lumps, until mixture
smooths out, forms a rough ball around
the spoon, and leaves sides of the pan. You
may notice a “skin” on the bottom. This
Cooked dough - see the "skin" on the bottom.
takes a couple minutes.
Remove pan from heat, and let the
dough cool for a few minutes. It will still
be hot, but you’ll be able to hold a finger
in for a few seconds. Now you’re ready
to add eggs.
Place dough in the mixer and beat in
eggs one at a time on medium-low until
each is incorporated. Don’t worry if it
looks a little curdled. By the time you add
the last egg it will be shiny and smooth.
Beat for a couple minutes after adding the
last egg. You can also use a food processor.
Dough after adding eggs.
Egg Recipes e-edition www.countrysidenetwork.com 27Forming Puffs
Use a small ice cream scoop or teaspoon
to make mounds. For larger puffs, use a
tablespoon or larger scoop. Place 2” apart.
Wet your finger and smooth tops if
you like.
Forming Eclairs
Pipe batter into logs using a plain tip.
For smaller eclairs, make 3” logs about
½” in diameter.
For larger eclairs, make them about 4½” Ready to bake.
x 1½”. Place two inches apart.
To shape eclairs without a pastry bag,
place a baggie into a glass, rolling its edge
over the rim to hold in place. Spoon dough
into a bag. Cut off a corner, about a half
inch. Squeeze dough onto baking sheet.
You can also roll a lump of dough
into a log, using gentle pressure with
your hands.
Baking
Bake 15 to 20 minutes, depending on
size, until puffed and golden.
Reduce heat to 350. Bake 10 to 20
minutes or so, depending on size until
Baked cream puffs.
doubled in size and golden brown.
Remove from oven, poke a small slit
into the top of each. Turn off oven, return
pastries to oven for five to 10 minutes to
dry the insides.
Cooling and Splitting
Place on rack to cool. When cool
enough to handle, split each in half
horizontally; splitting and exposing the
centers to air will help keep them from
becoming soggy.
Centers should be hollow, but if
they’re not, pull out excess.
Filling Excess dough removed from inside of puffs. Bottom halves filled.
Tips
Fill the bottom half generously with • Refrigerating dough — Dough can be refrigerated,
your favorite filling, and put the top on covered, for a day. You will need to bring it to room
after filling. temperature before proceeding with the recipe.
To fill whole pastry with a pastry bag, • Freezing baked puffs — Freeze unfilled, baked puffs for up
to month. Thaw before filling.
make an “x” in the side, push the tip in,
and fill until filling starts to ooze out.
28 Backyard PoultryCrème Chantilly Filling
This is a classic you're sure to love!
Ingredients and Instructions
2 cups whipping cream
Fun Filling Flavors
¼ cup sugar
2 teaspoons vanilla
Whip the cream on low speed, adding
sugar gradually. Increase to high. Add
vanilla and whip into firm peaks.
Nutella Filling
Ingredients and Instructions
2 cups whipping cream, divided
into 1½ cups and a ½ cup
½ teaspoon vanilla
1 cup Nutella, room temperature
Beat 1½ cups cream with vanilla on high
speed until peaks form. Blend in Nutella. Beat
in remaining cream. Chill before using.
Mocha Mousse Filling
Cream puffs filled and dusted with powdered sugar.
This keeps up to a day in the refrigera-
tor. Try it as a filling in my easy angel food
cake recipe. Beat milk, pudding, and vanilla for Remove from heat. Place in a bowl.
two minutes. Refrigerate 10 minutes to Spray a piece of plastic wrap and place
Ingredients and Instructions thicken. Fold in the topping. on top of pudding, sprayed side down.
1 teaspoon vanilla This prevents skin from forming. Chill
1 teaspoon instant coffee granules
(optional)
Cooked Vanilla Custard in refrigerator.
1½ cups whipping cream Filling “Bavarian” Cream
¾ 3to 1 cup powdered sugar
½ cup unsweetened cocoa The egg is the secret to making the Filling
filling taste like it has been made from
Put vanilla, coffee, and cream in mixer scratch. A true Bavarian cream contains gela-
and blend. Add sugar and cocoa and blend. tin and is cooked in a double boiler. This
Whip on high until stiff. Ingredients simple cream works well in both eclairs
1 large egg and puffs. It keeps up to three days, cov-
No-Cook Boston Cream Milk, either whole or two percent - see
instructions
ered, in the refrigerator.
Filling 1 teaspoon vanilla Ingredients and Instructions
1 box, 3 oz., cook & serve vanilla ½ cup shortening
This pudding-like filling is perfect for pudding mix 2 tablespoons softened butter
eclairs. Keeps up to three days, covered in 2½ teaspoons vanilla
the refrigerator. Instructions ½ cup powdered sugar
Crack the egg into a two-cup spouted 1 cup marshmallow fluff
Ingredients and Instructions measuring cup. Beat lightly to break it up.
1½ cups milk Pour milk on top to equal two cups. Blend. Beat everything but marshmallow
1 box, 3.4 oz., instant vanilla pudding Pour milk mixture into a saucepan fluff together until fluffy. Beat in marsh-
mix over medium heat. Stir in vanilla. mallow fluff.
1 teaspoon vanilla Whisk in pudding mix. Bring to a boil,
1 cup whipped topping stirring constantly.
Egg Recipes e-edition www.countrysidenetwork.com 29Chocolate Glaze
Dip top half of puff or eclair into the
glaze or pour on glaze. Can be made a
week ahead, refrigerated, and warmed
to dipping consistency. The corn syrup is
optional but helps keep glaze shiny when
refrigerated.
Ingredients and Instructions
½ cup whipping cream
4 oz. semi-sweet chocolate, chopped
1 teaspoon light corn syrup (optional)
In a small saucepan, heat cream just
to boiling. Remove from heat and add the
chocolate and corn syrup. Let stand for
five minutes and stir until smooth.
Filled eclairs with chocolate glaze.
Paris-Brest
Pipe dough into a ring, bake and slice
horizontally. Fill for a stunning center-
piece dessert.
Profiteroles
Everything's better These are cream puffs filled with ice
with ice cream!
cream and drizzled with chocolate sauce.
Profiteroles
30 Backyard PoultrySubscribe today!
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MAIL TO: Countryside Network Subscriptions, P.O. Box 1848, Carson City, NV 89702 OR CALL: 1-970-392-4419 • www.CountrysideNetwork.comHere is a phot
o of my eggs.
them! – Cindy I love the diffe
Hagemann rent colors of
We have a Welsummer,
two Buff Orpingtons, and
a Cuckoo Maran. They
lay these gorgeous eggs. –
ling his daily
Sydni Phillips, Montana This is a photo of our son Gavin hand
re.” After gathering the eggs he will usually pick up
“cho
tell them to keep
a couple of the girls for a petting and
Kevin & Delfina Trotter, Georgia
up the good work. —
WAYS TO SHARE: EMAIL PHOTOS IN JPG FORMAT TO EDITOR@BACKYARDPOULTRYMAG.COM
TAG US ON INSTAGRAM OR USE #BACKYARDPOULTRYMAG: INSTAGRAM.COM/BACKYARDPOULTRYMAG
32 Backyard Poultry retains the right to publish and/or reproduce any and all photos submitted. Backyard PoultryLove when all our girls are laying!
— Jess Davidson, Illinois
Our hens just started laying. It
has been like an Easter egg
hunt every morning looking for
new eggs. The eggs keep
growing every day too! — Jam
ie Brill, Wisconsin
This is a photo of one of our bantams,
Cupcake. — Angela Tate, Oklahoma
My darling granddaughter collecting eggs.
— Christine Haslet, Washington
MESSAGE US ON FACEBOOK: FACEBOOK.COM/BACKYARDPOULTRY
MAIL YOUR ENTRY TO: BACKYARD POULTRY, P.O. BOX 566, MEDFORD, WI 54451
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Egg Recipes e-edition a self-addressed stamped envelope. 33So Da r n C u t e !
Quail Eggs are Nature’s Perfect Finger Food
Story and Photos by Janice Cole
T
here’s something about quail and consistently produced quality nu- mainstream here in the U.S., they are
eggs that’s hard to resist. The tritious eggs and meat, making them easily found in Asian markets and in
tiny brown-speckled gems with the sustainable choice for many small many large or upscale grocery stores or
their aqua interiors look more like farmers through the centuries. Today co-ops and I urge you to search them
candy Easter eggs or Martha Stewart in the United States and Europe, quail out. Quail eggs are tiny, weighing only
props ready to nestle into moss-lined and their eggs are often viewed as gour- about 9 grams (1/3 of an ounce). In com-
twig baskets than real eggs for cooking met delicacies fit only for extra-special parison, the average large chicken egg
and eating. But quail eggs are so much occasions and elegant affairs. However weighs about 50 grams (1 3/4 ounces).
more than eye candy; these miniature in Asia, quail is considered just one They are about one-fifth the size of a
eggs are prized around the world for more protein source and their eggs are chicken egg so that it takes five quail
their delicacy, flavor, nutrition and often the cheapest in the marketplace, eggs to equal a chicken egg. They’re per-
versatility. which makes them easy to find. They’re fect for appetizers and finger food, but
Domesticated quail have been often sold at street markets consumed their versatility extends to any cooking
raised for thousands of years. Quail as stand-up snacks or quick and in- method and they can be poached, fried,
are mentioned in the Bible and evi- expensive lunches or dinners. And of soft-boiled or hard-cooked. Best of all,
dence of quail domestication has been course they’re also a staple in sushi bars children love them! They’re just the size
found in ancient Egyptian artifacts. around the world. for a child’s fingers and appetite.
These tiny birds were easy to raise, While quail eggs have yet to become
34
34 BBackyard
ackyardPPoultry
oultryFlavor and Uses
Quail eggs taste similar to chicken
eggs, but they have a slightly higher
proportion of yolk to white. Quail eggs
are versatile and can be cooked in a
variety of ways; however, I’ve found
that it’s their adorable size that makes
them so special. Keep that in mind
when deciding how to serve them.
While scrambled quail eggs taste fabu-
lous, they’re not as spectacular to your
guests as quail eggs served whole either
fried, poached or hard or soft-cooked.
However, no matter what the cooking
method, be careful of your timing.
Because of their size they can easily be
overcooked, causing the egg white to
become tough and the yolk dry. When
cooked correctly, I find the whites are
so tender they taste almost silky. Nutrition Cracking the Shell
Quail eggs are rarely used in bak- Quail eggs pack a lot of nutrition The speckled shell is surprisingly
ing. Their size makes them difficult to into their tiny package. According to thick with a tough inner membrane
substitute for chicken eggs. However, the USDA, when compared per equal that carefully protects the egg. The
if you have an overabundance of quail units to chicken eggs, they are higher in beauty is that while quail eggs may
eggs and would like to try your hand iron, B12 and folate than chicken eggs look like delicate china, they’re tough
at baking them, measure the eggs and slightly higher in protein and phos- little things that are as easy to handle
by weight (1 3/4 to 2 ounces for one phorus. They are also higher in fat be- as any chicken egg and surprisingly
large chicken egg) or volume (three cause of the larger ratio of yolk to white, harder to break.
tablespoons per large chicken egg; two but most of the fat is monounsaturated I’ve found the easiest way to open
tablespoons egg white and one table- (good fat). There are many sites that quail eggs is to pierce the top end of
spoon egg yolk). Quail eggs could be claim quail eggs are a miracle cure. They the egg with the tip of a small knife
used to make small amounts of custard claim eating quail eggs will cure cancer, creating a 1/2-inch slit (being careful
but again you should measure the eggs baldness, impotence, tuberculosis, aller- not to pierce the yolk). Use your fingers
by weight or volume when substituting gies and more. As with all claims please to pull the top of the shell off the egg.
for chicken eggs. do your own research using scientific This creates less shell breakage than
nutrition data from the USDA. simply cracking the shell on the side
Egg
EggRecipes
Recipese-edition
e-edition www.countrysidenetwork.com
www.countrysidenetwork.com 35
35of a bowl or the counter. It also easily
pierces the membrane allowing the egg
to slip right out into a small bowl. Or,
if you use a lot of quail eggs, you might
want to invest in quail egg scissors.
This gadget slices the top right off the
quail egg. Once you open the quail egg
shell it reveals not only the egg but also
the surprising blue-green color of the
inside of the shell — spectacular!
Cooking
Hard or Soft-Cooked Steamed
Quail Eggs
I’ve found the best way to soft-cook
or hard-cook quail eggs is to steam
them.
• Place a steamer basket in the
bottom of a saucepan filled with
1-inch of water; cover and bring
to a boil. • Immediately plunge the eggs into • Cover and cook on low heat 2 to 3
a bowl of ice water before peeling. minutes or until desired doneness.
• Add the eggs to the steamer bas- (If eggs seem to be cooking too fast
ket, cover and boil: Fried or Poached Quail Eggs even on low heat, remove from
- 3 minutes for soft-cooked eggs • Use low heat following your pre- the heat and let sit covered until
- 5 minutes for hard-cooked eggs ferred method. of desired doneness.)
Quail Eggs in Melt remaining 2 tablespoons
Ramekins with Melted butter over medium heat in medium
skillet; add leeks and cover. Cook over
Leeks, Asparagus and low heat 2 minutes or until wilted.
Mushrooms Remove cover and continue cooking
2 to 3 minutes or until soft. Stir in
Quail eggs are the perfect size for remaining 2 tablespoons cream and
topping individual ramekins. Two sun- cook until slightly thickened; sprinkle
ny-side-up eggs easily sit side-by-side lightly with salt and pepper to taste.
on top of the savory leek, mushroom Spread over mushroom mixture in
and asparagus filling for an elegant ramekins. Arrange asparagus tips over
brunch entrée. Directions: the top. (Ramekins can be done-ahead
Heat oven to 400ºF. Coat 4 (1/2- to this point. Cover and refrigerate 1 to
Ingredients: cup) ramekins with cooking spray; 2 hours or overnight. Bring to room
4 tablespoons butter, divided place on baking sheet. temperature before baking.)
1/4 cup minced shallots Melt 2 tablespoons of the butter Right before baking, place 2 quail
8 oz. mushrooms, chopped in medium skillet over medium heat. eggs over each ramekin. Bake 10 to
Salt and pepper to taste Add shallots and sauté 1 minute, stir- 12 minutes or until mushroom-leek
4 tablespoons heavy cream, divided ring constantly. Add mushrooms; cook mixture is hot and eggs are to desired
1/2 cup shredded Gruyère or Parmesan 3 to 4 minutes or until tender, stirring doneness.
cheese constantly. Lightly sprinkle with salt
1/2 cup sliced leeks (white and light and pepper to taste. Add 2 tablespoons 4 servings
green parts) of the cream; bring to a boil. Boil gently
1/2 cup asparagus tips, blanched 1 to 2 minutes or until slightly thick-
8 quail eggs ened. Spoon over bottom of ramekins;
sprinkle with cheese.
36 Backyard PoultrySriracha-Sesame
Quail Eggs
This appetizer is the perfect combo:
it’s easy-to-assemble and will wow your
guests.
Ingredients:
1/4 cup Sriracha sauce
2 teaspoons Asian sesame oil
3 tablespoons white sesame seeds
(toasted)
3 tablespoons black sesame seeds
1 1/2 teaspoons coarse sea salt
2 to 3 dozen hard-cooked quail eggs
2 to 3 dozen wooden skewers
Prosciutto and Quail
Egg Bruschetta
This Italian version of bacon and
eggs is a huge hit with everyone. Toast-
ed bread topped with crispy prosciutto
and fried eggs is perfection. There’s no
need to salt the eggs as the prosciutto
carries the seasoning. If prosciutto is
not available, use bacon instead.
Ingredients:
12 (1/2-inch) slices baguette
Olive oil
3 to 4 slices prosciutto around the edges and lightly crisp (it
12 quail eggs will continue to crisp as it cools). Directions:
fresh dill for garnish Heat enough oil to lightly coat the Stir together Sriracha sauce and
bottom of a medium nonstick skillet sesame oil in small cup. Combine white
Directions: until hot. Reduce heat to low and add and black sesame seeds with sea salt in
Heat enough olive oil to generously eggs. Cover and fry 2 to 3 minutes or small bowl. Insert 1 wooden skewer
cover the bottom of a medium to large until desired doneness, being careful into each quail egg. Lightly dip into
skillet. Toast baguette slices in olive not to overcook eggs. the Sriracha sauce mixture and roll
oil, in batches if necessary, until lightly Arrange pieces of prosciutto over in sesame seed mixture. Serve with
browned. Drain on paper towels. toasted baguette, top with warm egg; remaining Sriracha sauce mixture for
Heat broiler. Line baking sheet with garnish with dill. dipping.
foil; coat with cooking spray. Arrange
prosciutto over foil. Broil 1 to 3 minutes 12 appetizers 2 to 3 dozen appetizers
or until prosciutto is slightly charred
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