Just a few words from the author…


“Hallo, I am Roelof the chicken farmer, thank you for reading my book. Yes, who would ever believe I would say those words out loud and yet here you are reading them. Since 2013 I wanted to do a chicken book but I must admit that the focus back then was on organic chickens and coop designs and poultry diseases but one day when I went to the coop and came back with a dilemma namely what do you do with 24 eggs. Ok back then I did not had customers and selling eggs was never really in my plan. To be honest the 30 hens I have now was also not in the plan either, you can say that me becoming known as the local chicken farmer in the middle of two of Africa`s biggest cities was a plan gone wrong but indeed a plan I am glad went wrong because I have two loves in my life and with who my day seems empty without.


The first love off course is Julia, the qualified veterinarian at the University of Zurich and the inspiration to everything I do and at times my biggest supporter except my support for Hoffenheim`s football team. She strongly distances herself from that decision of mine…. One thing I can`t lie about or keep quiet about is her involvement in my life and my chickens and this book. Especially this book seeing that it`s her granny`s sweet egg recipe that started turning the direction of this book to a cooking egg-extravaganza. Needless to say cookbooks became lately my thing as many of you would know from my previous cookbooks: “Potjie for two”, “African hippie chef” and “Friday night`s in” and the others floating around on the internet.


My second love of course is my hens. I wake up at 4am sometimes 4:15am every morning and let them out by opening the gate and closing it after all has left. The coop. I mainly close the coop for the pigeons which you will read later on, loves chicken food. There is off course the same three hens that struggle every day to get to the ground and which demands to be put down gently on the ground. Not one chicken ever let me leave the coop area without pecking at my leg or rubbing against my leg as if they personally want to come say hallo good morning and thank you for the food.


After 4 years being so closely involved with chickens I could not just gave you a 100-page book with 70 or more recipes. No I wanted more and you deserved more so in this book you will find, a few changes. The layout differs from my previous books as I first tell you my tale of how it all started and the few things in the past that stood out like Rossi the roosters alterations with the Telephone technician or the hen that has fallen in love with me. I then gave you a few egg recipes and then to round things off I gave you a few Chicken recipes. I must however make it clear that I do not eat my own chickens because they for me is my kids, but if you like to keep chickens for fresh eggs and meat don`t name them. I sincerely hope you have as much fun reading and cooking with this book as I had writing this book.










I am truly blessed to have a father that loves animals and gardening as much as I do, but both of us are even luckier to have my mom in our lives. She loves my father so much she could never say no to him when he brought animals back home from work. He worked for the South African Railway so there was many stray animals that came visit us from time to time. Because of my dad, I grew up with chickens, parrots, aviary birds, guinea fowl and quill and a goose that thought he was a dog. He also got me into racing pigeons at an age of 14. I was totally hooked on this hobby of mine. So much so that every visit to the library would consist of a racing pigeon book in moms bag of books. However, I would never forget the day I realize what it means when someone says their passion is this or that. It was at the age 16 when I was asked by my English teacher Miss Gay to come deliver my speech about our hobbies that we had to prepare for homework. Off course at 16: sport and girls and everything else is more important than homework or a silly speech that counts half of your term mark. I remember that I wrote a short flimsy speech about Growing Bonsai trees another hobby of mine at that time, the period before. I stood in that class room looking at 30 kids waiting anxiously for me to screw up like always. When a pigeon came sitting at the window. My bonsai speech never got told and for the first time in my life I got an A for an English speech to got me to stop talking and go sit down I guess… Yes that was the day I realized to love something so much you know everything about the subject and you can talk about the related topics with confidence. Reading, talking and being involved in all aspects of an subject that is for me passion about a subject. Of course the racing pigeon hobby ended when I went to college and started working. I thought I would never experience this feeling about anything again but boy how wrong I was. Ironically now a days even thought I still look without thinking at their form and build, but doves and pigeons are not my favourite bird as they steel my chickens food.


As much as I want to tell you how bad 2013 was for me without going into much detail. As this is not the book for that adventure mainly because that was the year that I hit rock bottom in many aspects of my life but then again, I must be honest with myself and say 2013 was a great year because that was the start of my love affair with chickens. It was in July 2013 that me and my family decided it’s best for me to clear my head in a town called Orania, Northern Cape South Africa. I would spend the two weeks there mainly accepting and dealing with the fact that my career as a banker is over and work on a Pecan nut farm. That week I discovered how much I love cooking as I oversaw the cooking at night for me and Casper my cousin`s husband in our rented fishing cabin overlooking the Orange River. I would literally think the whole day while working in the orchards about what is for dinner tonight. By the end of that two weeks I been injured in my left foot by an Dexter cow and conned by an farmer in such a way that I basically left Orania in the end with only a Chicken nest box to show for my hard work as he never paid me. I remember that in order to keep me positive Casper told me how easy it was to keep chickens. The seed was planted for keeping chickens on that trip back to Pretoria.


In August that year I passed the Hi-line Hatchery in Midrand. Off course I had no idea how it works or where to start. The whole banking debacle made me a bit on the shy and no-trust-at-all side towards humans so asking about chickens was never a priority. I remember the owner of the hatchery talking to me at the gate and I specifically ask him the price for two as I was beyond broke. I ended up receiving 2 one day old chickens for free. Rushing around that afternoon to get food and water I had no clue about the caring part. However, I had Julia my best friend and the only Veterinarian I know that loves chickens and cats equally as much. She instructed me what to get and do but in the end I failed and the next day the two chicks was buried in a grave in the corner of the back yard. I felt disappointed and in a way angry that I could not even raise 2 chicks but somehow giving up was not in me as I already paid for food with the little money I had.


I drove that Saturday up and down looking for a place selling chicks because I could not go back to the hatchery as I was too embarrassed. So I ended up at a pet shop and when I saw the 5-day old chicks in the corner for R5, my eyes lit up. I asked the pet shop owner for hens and one rooster and he picked them and put them in a box. I would later realize all are roosters and all five day old chicks sold at Pet shops are roosters as the roosters are given away for free almost at hatcheries. Needless to say, I rushed home with the four feathery kids. Excited for my second change on raising chicklets. The first 5 days went quickly but worrisome by as I did fear the unspeakable but after they lasted the first week. I knew we in for the long hall. Between me and Julia we decided to call the one that looked like a rooster Wobble and the three hens Peaches, Blossom and Rossi. As days became weeks and weeks became months the grew each day in weight and size and personality. I was never so happy as I was in this period as my four chicks loved playing with me but on Easter Friday reality hit me as all four chicks crowed for what seems ages but in reality only a minute at 2 am in the morning. It is the first time in my life that I got complaints from neighbours about noise not relating to a party. Off course I will later also get a hospital bill from our one neighbour because his argument was my roosters woke him and the Misses up at 4 in the morning and that was too early to stand up and too late to go back to sleep and thus I am to blame for his pregnant wife. As funny as that was it did raised the issue of who must go...


I remember sitting with the four every day and trying to figure out who is the best to keep…I ended up choosing Rossi and decided to keep her name as is, seeing that he/she responded well to Rossi. I chose Rossi because she showed the most personality from the four. The real problem was what to do with the other three as killing and eating them was not on the cards for me at that point. Luckily my dad knew a guy that had a plot and needed fresh rooster blood as his rooster was to old so the three roosters went. The guy promised a hen in exchange for the 3 roosters. On the one side it was a bad trade but in the long run that was a great trade off. I was beyond sad that day and hardly eaten all day as I felt I betrayed there trust. Life had to go on and every morning I got Rossi out of the garage, and watched how he got some action. Rossi who`s bed was in a box in the garage in order to limit his crowing to daylight hours only, which seemed to work cause he never crow earlier than 6am in the morning. I do think it was the lack of light that kept him sleeping in late but very active and well rested it seemed.


Bella laid 11 eggs in August 2014 and only 8 came out in September that year. This was the start of a new era in the Beukes household but none of us knew yet how much of a change was awaiting us. From the 8 only 5 was hens and 3 was roosters and after selling the roosters I finally got the setup I wanted from the begging…As every day I got about 2 to 5 eggs, depending on the weather etc. but it was more than enough for the house hold.


The eggs I supplied then I called organic eggs at that point until the Portuguese around the corner point out my eggs is only free range eggs. I did not really see the difference but research made it clear for me why she said I must sell it as free-range.


Commercial eggs are eggs obtained from hens that are caged in a barn and who’s daylight hours are regulated by artificial lighting.


Organic eggs are eggs obtained from hens that roams freely and eat only natural chicken feed with no preservations substances in there feed like corn, barely etc.


Free-Range is eggs obtained from hens that roams freely but are given still laying pellets to assist in the consistency of the egg productivity.

My father and Janneman the Pigeon


Rossi and the Telkom guy….


Rossi was and will be always special to me. I never thought of him as a rooster. We actually had some routines that as unusual as they my read where therapeutic to me.. Like tucking him in at night and sitting on the porch and looking at the sunset together while the music of the radio station Radio without borders fills the silence and for half an hour the two of us would be each in our own thoughts as we stare at the sun setting. And if I was late or not there he would come search for me. The nice part was that outside of the coop area me and Rossi was best friends but inside the coop area he seemed to forget that and kicked me till I cry please stop Rossi.


This is because Roosters protects their hens and chicks very aggressively against anyone or thing and I can say with great confidence that Roosters has no fear. I saw Rossi chasing a Rottweiler once but that’s another story for another day although I doubt the Rottweiler wants this story to be retold anyway. This kicking habit of his was restricted to the coop area only and he was protective about this area. Knowing this all so well I use to put the chickens away when Telkom came to fix the telephone line. Which was starting at that stage to become a lot and if you think I am exacerbating let me be more specific it was at one point 4 times a week. Now the pole with the box that needed to be fix was in the corner of the coop but on the other neighbours yard. Because they were too lazy to drive around to block to these neighbours and at times found that there was no one at home they kept going through the yard. Now South Africa is a lovely place but it has a drawback in terms of crime and everyone can be a suspect.


One day I got a bit tired of the whole thing especially as I was not a Telkom customer at the time but I need to keep opening and put myself and my belongings at risk. After some heavy wording the technician basically ignored me and proceeded on giving me the impression that he gives a damn about my objection. I also started to wonder if the line is broken or if he is not just using it to talk on the line for free and relax half the day because it is out of sight from the street so no one would see you talking or taking a break there. I decided to leave the chickens especially Rossi as I secretly hoped he will kick him because I could not kick him then it was called assault. I went inside the house and true to form 10 minutes later I heard “HELP!” from the back. I ignored it at first but as the call for help later started to increase I knew something was wrong. As I rushed to the back. I found the technician on his ladder holding his crown jewels as if they are more worth than actual jewels. And not far from him is Rossi trying to peck his Jewels. Turns out Rossi started kicking him until he was on the ladder then switched to a game of fetch the nuts. When I finally got Rossi into another area the technician was so fast out of there I could not even talk to him to found out if he is okay. The next day a whole team of suited people was at the house ready to sue the hell out of us but when it turned out the pole was not on our side and that technically the

technician was not supposed to be on the premises well they sang a different tune and shortly after that pole was moved and strangely we barely see any technician by it now a days. I always get a chuckle when I think back at the day how a small innocent rooster got a big Telecommunications company to move a pole that they should have moved years ago.


Rossi tucked into his box..








And then there was 5…14…30


With Bella and her five daughters producing about twelve eggs a week and as Rossi made his presence heard from time to time the neighbours start asking for eggs and before I knew it my demand was bigger than my supply. Off course those same neighbours complains at times about the rooster and so a possible problem for the future was not just the egg shortage but also complaints about the rooster and as the current rules are in the city no more than 6 chickens can be held in the suburban areas and noise levels are to be kept at a minimum. Which is a problem in many ways because hens cackle when they lay a egg. I started considering the breeds and there pro`s and con`s but got to the point where I realized I need hens that don`t need a rooster. Now most people say you don’t need a rooster to get a egg, I know out of experience with Australorp and Buff-Orpington that it is not the case. As in both cases they only started laying eggs when a rooster was with them. At that time I first had to work out how many hens I need and working at that stages rate of eggs every second day my multiplier for my sums would be four. So whatever amount of hens I get times four will give me the supply for the week. I decided I only need twenty eggs a week but as a precaution I will get seven hens just in case two hens don’t lay that week. Knowing how much hens I need ,I came to learn that there is millions of different terms in the chicken world and as I never was planning on making it a business suddenly this became all new to me and things I never thought off came alight. The first thing I discovered was the vast difference between Hybrid and traditional breeds. The second thing that I came across was the difference between breeds breaded for meat and those breaded for eggs, however in the traditional side those kept for meat still produce meat but at a smaller scale. The hybrids are designed to lay eggs 365 days a year as the traditional hen is natures design kept as is. The hybrids did not need a rooster but the traditional hens did need some action from time to time. (Once again referring to experience here and not from books and internet resources as they state it’s not always needed. However this experience I had was also in the period before I discovered Laying pellets that has a hormone in them that triggers the egg laying part. So maybe if I feed them laying pellets they would have laid eggs more often.)


After a really good debate with myself and Rossi, I decided Rossi will stay and I will just keep bribing the neighbours with free eggs from time to time but for the hens I wanted either leghorns, Rhode-islands or Buff-Orpington’s or because Bella was one I would settle for seven Black Australorp hens and so the search once again started for hens. My main reason for going traditional or for heirloom breeds was because they look prettier than hybrids. I was okay with old hens because as you could recall my history with chicks are not very good but I soon discovered my best bet is pullets. Now before I go on with my story let me just quickly give you the terms that are widely use:



  • Cock/rooster are a male chicken

  • Cockerels are given to young roosters

  • Henn is female chicken

  • Pullet is a young hen just before she lay eggs normally at the age of 13 to 17 weeks.

  • Castrated roosters are called capons and don`t ask me why would you want to do that.

  • The young chickens before 13 weeks are called chicks and the general term for the meat is called chicken.


Okay so where was I ..O yes so the search for hens was on and after weeks of search and with Bella sitting on eggs again I knew my time is up because soon there would be more chickens and currently as it is determining their sex are extremely difficult for me until they reached a certain age, which as you know are the time when they crow and then it is a bit to late really. As I went to work in June 2015 I drove pass the Hi-line hatchery once again but this time I stopped and went to the office. I generally thought they would have Rhode islands or leghorns but turns out they only sold hybrids...The woman at reception Maria was her name looked at me after I explained what breeds I want and smiled. O that smile will stick with me for years. Because after that smile she started to tell me about laying hens and the layer industry. She stood up and showed me the breeding rooms and well from all the breeds available she only told me the three I must know and this is the same three breeds I would like to share with you. I got permission from the Hyline company to share with you this information as it is on their website because I did not want to give any wrong information to you in terms of the breeds.


Hy-Line W-36: The world’s most efficient egg layer with excellent livability. The Hy-Line W-36 lays dozens of top-quality, strong-shelled eggs with minimum feed consumption, making her the industry’s lowest cost producer of eggs. With no equal in egg solid content, she’s the only choice for customers who process eggs. The dependable Hy-Line W-36 generates maximum profits for the egg producer.


Hy-Line Brown: The world’s most balanced brown egg layer. She produces over 355 rich brown eggs to 80 weeks, peaks well and begins lay early with optimum egg size. These traits combined with unrivalled feed efficiency, the best interior egg quality in the market and excellent livability give the Hy-Line Brown the perfect balance, which means more profit for the poultry producer.


Hy-Line Silver Brown: Is the world's most prolific egg layer. She produces over 370 rich brown eggs to 80 weeks, peaks in the high-90's and begins lay early with medium egg size. These traits combined with excellent livability and a robust, adaptable temperament, give the Hy-Line Silver Brown a great profile for use in both alternative and intensive production systems.

Now the funny part is on both occasions I just asked for half white and half brown but some people tends to prefer only a certain breed. I still think that it was Maria`s enthusiasm that drove me towards buying them at first but it was the best buy I ever made. I asked for 7, 3 whites and 4 browns but I ended up with 14 chicks 6 whites and 8 browns. The reason for this was they say not all the chicks make it then you sit with less chickens. With me off course all made it so I ended up with 14 chicks.


Because you must order them before a Tuesday or Thursday because those are the hatching days you basically get them less than a day old when you come get them. So here I am with a box full of chicks. Slightly nervous because my mother was kind of against more chickens and my father told me I must just put the 7 in the coop and pretend its Bella’s eggs that hatched. He was also surprised when I came with 14 chicks, but we stuck with our story and mother was non-the wiser or she just let us go either way the raising of the 14 chicks was easier than I thought and before I knew it 15 weeks later I stumbled upon a nest with 24 eggs. Off course I had to give Bella and her daughters to a friend of mine that lives on a farm in the Bronkhorstspruit area but I still visit them from time to time.


The chicks marked a new era and a complete change in how I used to operate things before. Suddenly looking for the cheapest but highest quality of laying pellets was important just as finding egg trays made from recycled newspaper was. Another big issue for me was flies and also the chicken dung which made sense because 50kg of food needed to come out at some point. Luckily, I discovered chicken manure make good fertilizer for grass and a hole in the ground helps also. But my life changed from a wake up at 7am to a wake up at 4am and cleaning every second day the coop area and coop and taking out eggs at 3pm and feeding chickens at 4pm and closing the coop. I need to point out these chickens was battery chickens but mine walk around like they own the yard. I refuse to kept them in a confined space and even thought once a year. I must make space for new once which means the old ones must go to someone less fortunate for me the hybrids works perfectly well. Mainly because my current demand for eggs are so high I never have eggs laying around. Every day I put my 30 eggs in their trays and the next morning they go to the clients. The only down side for me currently is that while growing the pullets from day one I still have 30 big chickens doing their thing in the coop area which means for 15 weeks of a year I have an extra expense of food and close to 60 chickens in our yard. Luckily, we are privilege enough to have a big backyard. I got special permission from the counsel however to keep the 30 but it was not easy that I can tell you was a story in a half. However, I want to make this clear when you live in the city always stay inside the city laws as losing all your livestock when they confiscate it are a bigger financial lost. In my case things sort of went from little too big a bit too fast but that’s just how things are with me. 4 Hens can easily keep a family of 4 happy with 3 to 4 eggs a day and if you don’t use eggs every day like most of us does anyway then you would be well stocked with a fresh supply of eggs.

Since June 2015 up to this day there does not go a day by that I learn something new from my chickens. From basic caring to hygiene it all plays a role. Even knowing what breeds are around you are important because if someone keeps say Boilers near than a radius of 300 meters a big chance exist that my chickens may infect his chickens as my chickens are treated with new castle disease and chickens kept for meat like boilers are not given any vaccines for new castle disease and so on. Yes keeping them is hard work but it is really a lot of fun.



Love at first peck….

About two years ago we still only had 14 hens at the time when we decided to grow the egg production. Now I knew at that time the only route that worked successfully was starting them from 1 day old. But I decided to take a brave step and try the pullet option. After searching every newspaper and google entry possible I found a add for pullets for sale on a farm about 45 km outside Pretoria on the Delmas road. Now one thing you must understand is that finding chickens can be tricky if you live in cities like Johannesburg and Pretoria but outside these cities there are places that sells livestock and farming equipment is like shopping malls on their own. I point this out so you understand that in the begging if you don’t know where to look for things it can be hard but I suggest you make friends with someone that breeds with chickens in your area and learn from them. Or you can go just learn as you go and that is for me in many ways better. Anyway so off I went to the farm to go buy my hens. I decided to first try two hens and then buy next month two again as they was expensive. At the time, I did never thought hens had a aggressive nature so just adding to the flock made sense. Later I will learn this is a big no no…

When I arrived at the farm. I was welcomed by a man called Jan Theunesin the owner of the farm. He was friendly and could not stop talking about chickens. It was actually the first time I got a tour through a battery farm and got to see the chickens in their cages and also the egg packaging etc. We talked numbers and my eyes got big when he told me in that shed of his was 10 000 chickens. Now there cages are staged up on each other so in terms of space I could understand but if you know me. You will know that I am a big animal lover and this was a bit overwhelming. I decided there and then I will stick with my free-range organic eggs even if this means I cannot hold 10 000 chickens but only 100 or 50 chickens. But this day was still the best day I almost forgot why I came in the first place. Off course when I went back my coop got some alterations like I saw there with their feeding system. I chose one white hen and one white with brown spots on her feathers.

I arrived late that afternoon at home so I the hens was already in the coop when I putted the two in the coop area. There is an addition shelter place the hens uses during the day so I figured putting them there will be okay . The next morning I released the hens and all went well until 08:05 am when suddenly the coop area sounded like a war zone. I rushed to the back only to found 14 hens circling the two hens. Yes that day I learned the meaning about birds that flock together fight together….those hens did not had a chance. So I rushed in grabbed the one by the wing and manage to get hold of the other one whom start fleeing. I took them to the front garden and let them free there as I decided what to do. My hand was bleeding as I was scratched and pecked by the white hen. I attended to their wounds and give them water and for the next 4 days I would sit in the garden by them and make sure they are okay. In the 4 days the white hen and I got close. I would feed her from my hand and stroke her like I did with Rossi. When I was sure they settle in, I concluded that my only way of doing things from now on will be by means of buying the hens from 1 day old status. And off I went to buy my 30 chicks. Now just to put to you in perspective on why the one day old chicks is a better option. 30 pullets would cost me R4400 but 30 chicks cost me R50 so that’s why I stick with the current system I have.

As days goes by I start noticing the white hen follows me everywhere. She manage to go in to the house and look around the doors like a thief to see if I am in that room. I could not hide and even if I was in the bathroom I could find her peeking through the window. Yes creepy yet for some reason this hen liked to be close to me. I named her Saartjie. Ok because we changed hens a few times this was the first hen I named in a while but once she got a name it was not long or she got the treats and bread crumbs. Her companion was so scared of me she never came near the house. When I changed the young chicks over to the big coop and give the old birds to a local school in Soshanguave so they can have fresh eggs for their kids breakfast they served every day. I decided to give those two away as well even though they were not part of the flock. However, I could not give Saartjie away. Every time I put her in the box she escapes and then come stand by my feet and watches as I catch the other hens. I kept her with the young once and I am pretty sure I’ll keep her even when I change this batch.

It is with Saartjie that I learned the important lesson that each chicken has feelings and emotions and personalities. How you treat them those makes a difference on how they treat you and reward you. Yes just like married woman with holding sex from their husbands when they faulted so hens keeps there eggs in if they unhappy. Off course married woman can go on for years but hens can only keep it for a day in at most. Regardless keep in mind they have feelings too and just like woman handle your hens with great care.

Saartjie on her lookout spot…

Rossi and the Butcher…

For the outsider it may look if my family hates each other as we squabble a lot but indeed we are very close. I lived for years on my own but when the pawpaw hit the fan it was my family that took me in and supported me.. So it’s safe to say whatever nonsense one of us do the family will stand behind that member and ride out the storm together. Now because of this mentality of ours we got a bit of bad blood with the new neighbours. See the guy erected a CrossFit gym next to our garage and bolted the beams on to the garage wall resulting in to a whole house shaking when he is busy with those half a ton of ball thingy etc. So one morning my dear beloved mother went and give the guy a peace of her mind and off course behind her where four pair of Beukes eyes giving him the evil eye (what he peeped mom off so we was angry…angry mom is never a good thing in our house..), as a result the SPCA rocked up the next day about a noise complain we were lucky because that same neighbour had 5 dogs that barked louder than my little Rossi ever crow…so in the end there attention moved towards the neighbours five dogs leaving us save for another day.

This however putted me in cautionary mode and before I knew it I start googling how to slaughter a rooster. Now my logical thinking was that I did not want to give this rooster to another person even if he is poor and needs meet to survive a few days more. I spent way to much food on him to just give him away. Yes, a rooster is more of an expensive alarm clock but Rossi was my expensive alarm clock. So eating him made more sense. I got everything ready from bucket to knifes to hanging place and a sack to through in the feathers but nope I just could not do it. I called Rossi to sit on my lap so I can break his neck but when he hopped on he wanted to cuddle with me like he always did and shake his feathers out of pleasure. I looked at his eyes and just there decided I cannot do this. My next option was the butchery but where will I find a butchery? Here by us Pick and Pay and SPAR and every other supermarket has a butchery department. Indeed I found a butchery called Small Fry Butchery in Wierdapark tucked away from every one. Now living for so long in the area I was flabbergasted to learn they has been there for almost 25 years and I didn’t even knew about them. The biggest shock was came when my old college lector stepped out from the back and said hallo. He retired already and helped out at the shop. It was his wife`s butchery. (yes don’t be so shocked that I went to college..) Seeing him got my nerves a bit calmed down and after telling him about my problem, he agreed to kill the rooster and prepare the meat for me. I was so comfortable with him that I asked him without thinking if I cannot get another chicken for the same weight as the meat of Rossi. The idea of eating Rossi was beyond horrible for me. Even after I was prepared to do this before but now I had options. He agreed to it and I arrange to bring Rossi the next day. Now I might seem heartless to you at this stage but most of you reading this book would probably end up doing the same. Anyway I said my goodbye and I open the door for Rossi to climb in on that Thursday afternoon. Rossi never got in to a box to be moved anywhere and refused to go into a box other than the one in the garage which has his blanket in and toys. So I could not put him in a box and thus had to let him drive in front with me. Now Rossi liked driving around so the drive to the butcher was easy. When I got there I went in to the butcher and told him I am here. He told me to take the chicken to the back. I asked him can I take the chicken through the shop or must I go to the back door. He told me because there was really just one client in the shop that I can bring him through the shop it is easier. So I went opened the door and told Rossi to come out and together we walked through to the back. I told him to hop on the table where I thought they would want him and there he stood. I turned and looked into the butchers eyes. The whole shop stared at me. They was shocked about how easily this rooster followed commands. The Butcher refused to slaughter the Rooster but told me to give him a few days he will look for me what he can do. The next day he called me and told me he knows a lady in Eldoraigne that needs a rooster and he would give me 2kg of drumsticks in return for the rooster. I think it was family of him. So off I went to the lady and when I came there I saw 10 buff-Orpington hens in a coop area the same size as mine. I suddenly knew Rossi has found a good home. The lady don’t keep her roosters locked at night as her neighbourhood loves waking up with roosters. I was told I could visit him any time and indeed I do so every other month. But I can say this, even if my every other month is 6 months later he still recognizes me and comes up to sit on my lap.

Since the whole eat the rooster debate we came to a solid conclusion in our household…If it has a name we don’t eat it. And after two years without a rooster I can say that is the main positive side about hybrids. The don’t need roosters. If you do want to keep chickens for meat more than their eggs another hybrid that works well but I really don’t know where to find them is Boilers. I only saw them at plots and farms but never really stopped and asked where can I get some.

Broiler chickens are bred and raised specifically for meat production. They are a hybrid of the egg-laying chicken. Typical broilers have white feathers and yellowish skin and reach slaughter weight at 7 weeks. Normally they are kept in a shed but I have seen them kept as free-range stock. Personally, I would never keep them because I get attach to animals far too easily.

I personally prefer the heirloom breeds for meat like leghorn or Susex but that’s because I grew up with farm chickens so I know KFC chicken and my fried chicken differs because of the free-range part. Because this book is about chicken and everything about the chicken in terms of food. I decided to add a few recipes in the last section of the book but remember if you going to eat it don’t name it.

Rossi loved the front seat…


(if you’re not planning to keep chickens simply skip this chapter)

I made plenty of mistakes in the past with my chickens and some cost a lot to fix and other was luckily just a learning school. Keeping them is a commitment for life but trust me fresh eggs is the best thing in the world. I put together a few basic requirements but you need to read up before you start and also choose your breed wisely. Look how I ended up loving the Hybrid breeds even thought I still would love to keep 6 Rhode-island red hens and a rooster in the front garden. If you are planning on starting with chicks, like I did. You will need a basic setup preferable in your house until they are big enough to go out into their permanent home. To keep chicks, you will need the following items.


You will need some sort of container or small building or enclosure to house your brood. I personally use a foldable plastic crate with a solid plastic bottom that I fold away when I am done. I used chicken wire a lid because when your chicks feel lonely they start exploring and this way I am also allowing for air circulation. I use this crate to house our chicks from when they are a day old to about 8 weeks old or so. You can use something as simple as a box or you can build a special brooding house for your chicks if you want to get fancy. You just need something that will keep drafts out and will keep the chicks protected and secure and in one place because they can wander around, trust me on this one.


Chicks need something on the floor beneath them. In my experience, pine shavings work best. They are cheap, easy for the chicks to kick around, and do a good job of soaking up droppings and any water that escapes the waterer. I used to use a white and blue cloth in the begging but found the cleaning part to be horrific. It’s not a good idea to use plain newspaper for chicks, as they may develop a condition called spraddle legs because the newspaper is too slippery for them.

Heat Lamp

If you are bringing your chicks from the Hatchery or Pet store or getting them delivered to you, their aren’t going to be a hen around to keep them warm. Thus, you need a heat lamp (250 watt). Situate the heat lamp above the chicks, away from anything flammable. Soon after hatching, temperature for the chicks should be 37 Degrees Celsius or 95 degrees Fahrenheit and should decrease by 5 degrees per week until the chicks are fully feathered. You may want to have the heat lamp off to the side or on one end of the chicks’ housing so that they can move closer or further away, depending on how warm they are. You don’t want the chicks to get cold, but you also don’t want to cook them! I’ve not stressed about keeping the exact recommended temperature and just had our heat lamp to the side and let the chicks decide where they are most comfortable. If they are huddled together at the warmest spot in the brooder, that is a sign that they are cold and need the lamp lowered a bit and vice versa. To lessen the stress a bit I do suggest you avoid getting your chicks in the winter times if you live in a very cold area. Here in South Africa with a winter of -3 as the lowest it really makes no difference to me and as it turns out every June I get new chicks to start the new season.

Food Dish

Feeding chicks is easy with the feeders that screw onto a standard mason jar. Simply fill the jar with food, screw the lid on, flip over and give it to the chicks. As the chicks get older and eat more, be sure to check the food level periodically and refill as needed. You may instead opt for one of the long feeders with little ovals to help keep chicks from walking in their food, kick it around, and defecate in it. I normally feed some earthworms at about two weeks and then again at 6 weeks.


The classic mason-jar waterer will work just fine as the first waterer for your chicks. Larger versions are available for bigger birds or larger broods. I like to set the water dish on top of a piece of wood or a flat rock or something along those lines to raise it above the level of the floor and have less risk of contamination. I do not recommend using a trough or other open water dish, as the chicks will go into it and get wet, chilled, and quite possibly die.

Food and Water

Obviously, you need to give your chicks food and water. Chick starter can be purchased at the feed store(medicated or not is your choice); water should be clean. Food and water dishes should be cleaned periodically to prevent disease.

For Adult Chickens

Once your chicks have grown to an age, size and maturity that they have their adult feathers and can generally keep warm on their own, you can move them out to their permanent residence. A good place to keep chickens will provide the following:

The Basics:

These are the basic items you will need to keep a flock of chickens, no matter what the size.

A Safe Home: The Chicken Coop

A safe chicken coop is one that will keep the chickens protected from the weather and from predators. Make sure there is a place for the chickens to get out of the winter blizzards, as well as a place for them to cool off in the heat of summer. Don’t rely on a tiny chicken tractor for more birds than it is designed for. Pay attention to the guidelines given with most chicken coop plans or pre-made purchased kits and abide by them. The more space per bird, the happier the chickens.

Make sure your chicken coop is secure and that predators (including owls and hawks) and rodents cannot get in. Rodents will spread disease, eat the food and create more of a mess in your coop. Predators can be sneaky and reach through standard chicken wire and kill your birds. Use hardware cloth or solid wood or metal to build your coop or when repurposing an old building into a coop. My coop is converted from a few old aviary cages that was built in the late 90`s and for a while only housed dust. The cement floor was redone about 10 years ago. So, over all I only had to modify the inside a bit but other than that it barely cost me anything.

A Safe Run

While the ideal setup would be for your birds to free range every day, the reality for most folks is that they have to leave the homestead at some point in the day. When you leave, you want to make sure your chickens will be safe from predators. Instead of leaving your chickens inside their coop all day long, it is good to have a safe enclosed space that they can run around in during the day. Ideally, the run should be completely enclosed to keep out all predators. In a pinch, a secure fenced-in area will usually suffice to keep out stray dogs and other daytime predators. My coop is quite big with both shaded areas and sand or dust baths in the area

Food Dishes

You will want to have a good food dish that will allow all of your birds equal access to the food. This can be as simple as a purchased poultry feeder or you may want to create a sort of trough on your own to pour the food into each morning. Whatever you use, be sure to keep it clean so as to not spread disease. I bought new plastic gutters with ends and used them for food and water. The length insures that all the hens gets food . As they have a habit of huddling all together to eat at the same spot.

Water Dishes

Water dishes are one of the hardest things to keep clean in a chicken coop. Hanging water dishes are ideal, though they can be heavy to haul around if you have one that’s more than a gallon or two. You may instead wish to use a simple heavy saucer that will not tip if a chicken stands on the edge to drink. This will need to be dumped, cleaned, and filled each day. Hanging waterers are not ideal if your water freezes, while the saucer type you can take outside and flip upside-down and pour hot water to get the ice block to come out and then easily refill. I have two types of water dishes . The one is side the coop is a plastic gutter with ends and those outside are basic plastic buckets placed in the shaded areas.


It goes without saying that you will need to feed your birds. You will need to at least supplement your chickens’ diets with chicken food, even if you are free ranging them. Wintertime does not allow for much to forage from. You can purchase chicken feed for your chickens from the feed store or figure out how to make your own (the information is out there) or how to otherwise ensure that your chickens have enough to eat. If you are keeping your chickens for the benefit of their eggs, you should get a feed formulated for egg-layers. For chickens you are raising for meat, use the proper food for best results. I also go every afternoon to the veldt about 400m from my home and cut fresh grass and other green feed that comes with the cutting. This way my hens gets both green feed and layer pellets. I only give corn during the winter month when the greens are less frequently available. They get all our kitchen scraps in terms of veggies and fruit and left over porridge and rice etc. which in return eliminates a smelly rubbish bin.


Water is essential to life. You don’t have to get fancy with the water. Just make sure the chickens have water available to them at all time, and that it is clean.


For the cleanliness of the coop, the health and well-being of the chickens, and your own sanity, it’s a good idea to have some sort of bedding on the floor of your chicken coop and in the nest boxes. Straw is a good thing and fairly easily obtainable, as is sawdust. Add a little bit each day to give your chickens some entertainment and to help soak up moisture from droppings and the like and reduce odors. The droppings and manure will break down and help warm the coop in the winter (sort of like a “hot” compost pile), and can be taken out when you clean the coop in the springtime.

Nest Boxes

Once your chickens have become established in their home and start laying eggs, you will need a place for them to lay. It is good to encourage a special place for them to lay, to help prevent accidently stepping on eggs on the floor of the coop or outside the coop. You can purchase nest boxes, build them from most any material (wood being the most obvious, but 5 gallon buckets on their sides also may come in handy), or use simple cardboard boxes and replace out as needed. I built mine from wood but I also have an old railway container with a hole cut in it for access.


There may come a need for supplementing the basic setup with some other items. Following are a couple things that may or may not come up as you raise your chickens, and they are good to be aware of in case the need should arise.


Ideally, chickens should be getting a good varied diet including foraging outside in a reasonably protected area. Realizing that the ideal situation is not always the reality, it is good to be aware of these additional needs of chickens.


Otherwise known as dirt and rocks, grit is an important part of chicken digestion. Chickens will eat small rocks and pebbles to aid their gizzards in breaking down their food. Deprived of this simple thing, and they may start having digestive disorders. You don’t need to purchase special grit from a poultry supplier; you just need to provide access to some sort of little rocks for them to peck at now and then.


Calcium is very important, especially for egg laying hens. As a chicken gets older, she will lose much of the calcium in her body as she lays her eggs. It is important to help the chicken replenish her calcium stores in some way. You can either rinse off the egg shells laid by your chickens and grind them up in the blender and add it to the feed or in a little separate feeding container. Or, you can purchase oyster shell from the feed store for the hens to peck at and take when needed. Having this available may also help prevent egg pecking. I know I just told you about the option of providing them with egg shells, I want to warn you however that I and many Afrikaner farmers believes this can encourage the hen to start pecking shells. So rather source for crushed oyster shells.


Yes, chicken vitamins do exist. These can come in handy if you have a bird that seems under the weather or if your flock seems to be struggling a bit with something lacking in their diet.

Diatomaceous Earth

Use only food grade diatomaceous earth for your chickens, and wear a respirator or use extreme caution when using it in an application that it could become airborne, as it can be bad for the lungs and irritating to the eyes. It can be sprinkled in the chicken food to help ward off/treat parasites. It can also be used on adult chickens, sprinkled around the chicken coop, to kill mites.

Light In Winter

In the winter months, when the sun is not out nearly so much as in other times of the year, some hens will stop laying their eggs. To alleviate this, you can install a light and have it on a few additional hours a day to extend the amount of time the chickens get light and hopefully help them to begin laying again. Consider hooking the light up to a timer for your convenience, and be sure it is situated away from anything flammable and that your birds cannot get near enough to it to burn themselves. I have a solar lightning system that’s hooked on a time switch and a day night switch mainly to help me see when I am the coop early mornings or at afternoons at switches off normally by 7pm and goes on again at 4am.

I hope this helps as I know it can be overwhelming at times. Just remember that once you decided to keep chickens you don’t have to have them the next day prepare everything and remember to plan what you are going to do with the manure. I spread mine on my grass and now I through them in a big hole which I then fill with ground but you may not have that space. And remember to put some fly catchers up because you are sure to get some fly’s. Happy chicken keeping.

Egg Recipes

















































Eggs in a Basket
































Spanish Tortilla














Drop scones


Banana, spelt and honey muffins









I hate it when they talk about ounces in a recipe book and I only know grams and kilograms so I added the conversion tables just in case you need to convert here and there. Some of my American friends brought to my attention the ingredients not always are available in the United states so I tried my best to keep the ingredients as universal as possible but some recipes are un- Substitutional.

U.S. to Metric


1 Tsp. = 4.929 ml

1 Tblsp.= 14.787 mL

1 fl. Dr.= 3.6967 mL

1 fl. Oz. = 29.57353 mL

1 cup = 236.59 mL

1 cup = 2.366 dl

1 cup = 0.2366 l

1 gi. = 118.294 mL

1 gi. = 1.18294 dl

1 gi. = 0.118294 l

1 pt. = 473.1765 mL

1 pt. = 4.731765 dl

1 pt. = 0.4731765 l

1 qt. =9.4635 dl

1 qt. = 0.94635 l

1 gal. = 37.854 dl

1 gal. = 3.7854 l

1 firkin = 34.069 l

1 hhd = 238.48 l


1 pt. = 0.551 l

1 qt. = 1.101 l

1 pk. = 8.81 l

1 bu. = 35.25 l


1 oz. = 28.35 g

1 lb. = 453.59 g

1 lb. = 0.454 kg

Metric to U.S.


1 mL = 0.033814 fl. oz.

1 mL = 0.061024 cu. in.

1 mL = 0.2029 tsp.

1 mL = 0.0676 Tbls.

1 dl = 3.3814 fl. oz.

1 dl = 6.1024 cu. in.

1 dl = 20.29 tsp.

1 dl = 6.76 Tbls.

1 dl = 27.05 fl. dr.

1 dl = 0.423 cups

1 dl = 0.845 gi.

1 dl = 0.21134 pt.

1 dl = 0.10567 qt.

1 l =33.814 fl. oz.

1 l = 61.024 cu. in.

1 l = 67.6 Tbls.

1 l = 270.5 fl. dr.

1 l = 4.23 cups

1 l = 8.45 gi.

1 l = 2.1134 pt.

1 l = 1.0567 qt.

1 l = 0.26417 gal.

1 l = 0.029353 firkins


1 l = 1.8162 pt.

1 l = 0.9081 qt.


1 g = 0.035274 oz.

1 g = 0.0022046 lb.

1 kg = 35.274 oz.

1 kg = 2.2046 lb.

Equivalent Measures

3 teaspoons = 1 tablespoon

½ tablespoon = 1-1/2 teaspoons

2 tablespoons = 1 fluid ounce

4 tablespoons = 1/4 cup

5-1/3 tablespoons = 1/3 cup

8 tablespoons = ½ cup

10-2/3 tablespoons = 2/3 cup

12 tablespoons = 3/4 cup

16 tablespoons = 1 cup

6 tablespoons = 8 fluid ounces

1/8 cup = 2 tablespoons

1/4 cup = 4 tablespoons

1/4 cup = 2 fluid ounces

1/3 cup = 5 tablespoons plus 1 teaspoon

½ cup = 8 tablespoons

1 cup = 16 tablespoons

1 cup = 8 fluid ounces

1 cup = ½ pint

2 cups = 1 pints

2 pints = 1 quarts

4 quarts (liquid) = 1 gallon

1 litre = approximately 4 cups or 1 quart

Volume Equivalents

1/4 teaspoon = 1 ml

½ teaspoon = 2 ml

1 teaspoon = 5 ml

1 tablespoon = 15 ml

1/4 cup = 65 ml

1 cup = 250 ml

Temperature conversion





Very slow


= 250

= 1



= 300

= 2

Moderately slow


= 325

= 3



= 350

= 4

Moderately hot


= 375

= 5



= 400

= 6

Very hot


= 450



Eggs come in a wide array of colours. their shells may be thick or thin, their shapes oblong or squat. Growing up in the 90`s I could not remember everyone from a doctor to a teacher warning athletes who eat eggs to put on weight for rugby or wrestling or boxing or cuddliness that too much eggs is not good for you. This came from back in the 80`s when they started to demonize eggs as both high in cholesterol and possible salmonella carriers. More recently, however, advanced research and better sustainability practices have helped to weaken many of the fears around egg consumption. Today, people are beginning to recognize eggs as one of the most affordable and widely available sources of protein. Like most school kids could tell you that already back then because apart of being tasty boiled some of us got creative and mixed it up with Mayo and Tomato sauce during the bulking up phase of the year. Ironically mayo is a basically liquid egg in away so looking at it now I kind of agree for the reason why teachers warned us from time to time to slow down. In my parent’s case, it was more a case of Roelof makes stinky farts when he eats boiled eggs. They are also easily renewable, are quick and easy to cook, and are loaded with nutrients, such as antioxidants, vitamins, and minerals. I will shed some light on the different varieties of eggs available, and discuss the anatomy of the egg so that you can better understand how each part behaves in a recipe. I will also share some techniques for common egg preparations, from baked, boiled, and coddled to scrambled and steamed, which you can serve as is or use as building blocks for creating your own dishes. I also touch on preserving them and storing them which is a huge debate for many of us but first lets jus have a look at the different varieties of eggs. Chicken eggs are the most commonly consumed egg variety in the World, but the eggs of many other birds are also eaten here in South Africa and in other parts of the world. I have provided some basic info about the common egg varieties below..

QUAIL: The tiniest of the commercially available egg varieties, quail eggs are about 1 inch long and ¾ inch in diameter and weigh just a ½ ounce. The shell ranges from light tan to brown and is speckled to a great extent. The yolks are usually paired with raw ground meat for tartare preparations or with raw oysters or sea urchin for seafood shooters, and the whole eggs are delicious hard boiled. If cooking quail eggs, keep in mind that they need only a fraction of the time over heat of chicken eggs. You can usually find quail eggs in specialty markets, Asian markets, and some farmers’ markets.

CHICKEN: The average chicken egg is about 2 inches long and 1 inch in diameter and weighs roughly 2½ ounces. Its shell can be blue, green, brown, or white, depending on the breed of chicken, though the colour does not have an effect on the flavour of the egg. They are the easiest to find.

DUCK: Highly popular in home kitchens, duck eggs have either blue or white shells. They are a great replacement for chicken eggs for baking cakes and quick breads, as their bright, creamy, high-fat yolks and high-protein whites generate a richer, lighter, moister result. Be cautious not to overcook them or they will get rubbery because of their high protein content. The average duck egg is about 2½ inches long and 1¼ inches in diameter and weighs about 3¼ ounces, so is approximately 30 percent larger than a chicken egg. You can find duck eggs at farmers’ markets, Asian markets, some high-end grocery stores, from local farmers, or online.

TURKEY: The average turkey egg is about 3 inches long and 1¾ inches in diameter and weighs a around 4 ounces, so is about double the size of a medium chicken egg. The shell is usually speckled and ranges from light brown to cream. You can buy turkey eggs at some farmers’ markets, but your best bet is to visit a local turkey farm.

GOOSE: This big egg averages about 3½ inches long and 2 inches in diameter and weighs about 5 ounces. The shells are mostly matte ivory and pretty sturdy, and the large, richly flavoured yolks are a vivid yellow. Goose eggs have a greater ratio of yolk to white than chicken eggs, so if you opt to trade out whole chicken eggs for whole goose eggs in a cake recipe, the crumb will be more dense. A local farmer is an excellent source for goose eggs.

EMU: The second largest of all bird eggs, the emu egg, which weighs in at about 1½ pounds, averages about 6 inches long and 3½ inches in diameter. Emu can be bought at some farmers’ markets, from local emu farmers, or online. One emu egg is equal to about 14 large chicken eggs and can feed up to 14 people.

OSTRICH: The largest of the eggs, the ostrich egg averages 6 inches long and 5 inches in diameter and may weigh as high as 3 pounds. Its cream-colored shell is thick and glossy and so hard that you’ll require a hammer to break it. Ostrich eggs are difficult to source, with a local ostrich farmer and the Internet as your best chances for scoring one. Here in South Africa your best place to find them for sale is in Oudshoorn where they are farmed for eggs and feathers and meat. A single ostrich egg is equivalent to about 16 large chicken eggs and can feed as many as 16 people.

NOTE: In this book the focus is only on chicken eggs. Most often I am calling for large chicken eggs, which appear simply as “eggs” in the ingredients lists. In a few recipes, I have specified medium eggs.

Storage and freshness:

My grandfather used to tell me :Always Keep Eggs in their Carton.

I know a lot of people like to throw away the egg carton when they get home and store their eggs in the little egg caddy that comes with your fridge or in a separate bowl outside. This may look pretty, but my granddad recommend always storing your eggs in their original carton if they go in to the fridge. Why? Firstly, the carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centred. There is a heavy debate going on at this moment if eggs must be refrigerated or kept outside at room temperature. My personal answer is keep them at a constant temperature if it’s in the fridge or in a wooden egg box like I have. I must say eggs kept outside seems to be more fresh than those kept in the fridge although those inside a fridge last longer.

Talking about freshness always remember :

  • A fresh egg will sink in water while an older egg will float. As an egg ages, the size of the air cell inside increases, causing it to float.

  • In a fresh egg, the yolk sits up high, and the white is thick and closely surrounds the yolk. An older egg has a flat yolk that breaks easily and a thin, watery white.

  • To differentiate between hard-cooked eggs and raw eggs, simply spin it. A hard-cooked egg will spin longer than a raw egg. The liquid centre in a raw egg prevents it from building up enough momentum to keep turning.

  • A cloudy egg white is a sign of freshness, not age: the cloudiness is the result of the high carbon dioxide content when the egg is laid.

The Cholesterol Issue

Because of its high dietary cholesterol content, the egg was once considered a health risk, giving rise to yet another processed food—the world of egg substitutes. Scientists have since learned that cholesterol in food has a negligible effect on blood cholesterol. In fact, saturated fat has a much bigger effect on blood cholesterol.


Before we start cooking I feel we need to break down the egg to show you its primary components and how each of them contributes to the whole.

SHELL: Made up mainly of calcium carbonate, the egg’s outermost layer is porous, letting both air and moisture to pass through. That means that over time, an egg will absorb odors and flavours and lose moisture. A super thin coating covers the shell to help guard against dust particles and bacteria penetrating. Because eggshells are rich in calcium and vitamin D, they can be crushed into a fine powder and added to homemade cosmetics for a topical application, or to smoothies or baked goods to enrich the diet.

INNER AND OUTER MEMBRANES: These slim sacs of transparent protein surround the albumen to guard the egg from bacterial infiltration and unnecessary loss of moisture— acting as the second line of defence after the shell. You can sometimes see them when you look at the inside of a freshly cracked shell. When eggs are boiled, these membranes become opaque and also quite sturdy, as they are partially composed of keratin, the same protein component present in human hair.

AIR CELL: After an egg is laid, a small pocket of air is formed between the inner and outer membrane at the broader end of the shell. The smaller this air cell is, the fresher the egg. That’s because as the egg gets older, moisture lost through the shell is replaced with air.

CHALAZA: This thick, white, rope like strand, which is attached to both ends of the yolk and to the white, is most prominent in very fresh eggs, gradually fading as eggs age. The job of the chalaza is to keep the yolk in the centre of the egg. Once eggs are cooked, it blends into the albumen and yolk, becoming undetectable.

ALBUMEN: The white of the egg, the albumen is an important source of protein and vitamin B2. It is comprised primarily of protein, with only traces of fat and no cholesterol. The tighter and thicker the albumen, the fresher the egg.

VITELLINE MEMBRANE: This slender membrane is similar to the inner and outer membranes, but it covers only the yolk, rather than the white and yolk. Very sturdy when an egg is fresh, it loses its strength as the egg gets older.

GERMINAL DISK: This small, white spot on the surface of the yolk provides a channel to the centre of the yolk to facilitate fertilization. If the egg has been fertilized, this spot is where the embryo will grow.

YOLK: The yolk is high in cholesterol and contains almost all of the fat in the egg. But it also carries almost as much protein as the white as well as several vitamins and minerals, among them vitamins A, D, B6, B12, K, calcium, phosphorus, and iron. The color of the yolk depends on the diet of the bird that laid the egg.

Basic Cooking Techniques when it comes to eggs

We all heard of these common methods for preparing eggs. During my student years, I only knew 4 ways to prepare eggs and for many other students that was impressive as they only knew the scramble egg version. These simple methods will help you become more familiar and comfortable with cooking eggs, so that in time, you will use them as the base to create your own dishes. Most of the methods that follow Yield a single serving, but the amount of ingredients can easily be increased to make more servings. I say base to your own creations a lot because remember a recipe is only a guideline and although there are certain rules you can’t bypass other again is just an suggestion like for instance if you don’t like onions don’t use onions etc.


  • Crack 1 egg into a slightly buttered ramekin and spoon 1 or 2 tablespoons of heavy cream on the top.

  • Bake in a preheated 325°F oven for 10 to 12 minutes, until the white is opaque and has just set and the yolk is somewhat runny.

  • Sprinkle with salt and pepper and serve hot.


  • Pour water to a depth of 3 inches into a saucepan and bring to a slow boil over medium-high heat.

  • Using a ladle or spoon, slowly put in the eggs, one at a time, making sure to keep them in a single layer to avoid crowding.

  • Bring the water back to a slow boil and cook according to the following guidelines for the doneness you prefer: 4½ minutes for soft boiled, 7 minutes for medium boiled, and 10 minutes for hard boiled.

  • In the meantime, prepare a bowl of ice water. When the eggs are ready, carefully move them to the ice water, and then let the eggs cool until they can be handled. The ice-water bath will halt the cooking and will prevent the bright yellow yolks from turning green. Boiled eggs can be stored in an airtight container in the refrigerator for up to 5 days. Always store them in the shell for maximum freshness.


  • Put no more than 3 eggs into a heatproof bowl, pour 4 cups boiling water over them, and let stand for 10 minutes.

  • Take the eggs out of the water and dry their shells with a clean kitchen towel.

  • Using the back of a teaspoon lightly tap the top of the shell (either end—the narrow or the broad—will do), peel it away, and scoop out the egg with the spoon.


  • Usually the French omelette is cooked in clarified butter (because it has a high smoke point), folded into thirds, and has a slightly runny centre and no browning on the outside.

  • To make a traditional French omelette, crack 3 eggs into a bowl and whisk together until frothy.

  • Heat 2 tablespoons unsalted, clarified butter in a non-stick skillet over medium heat. When the butter is hot, put in the eggs and stir them in small circles with a fork or rubber spatula as they cook.

  • Continue to stir the eggs for around 3 minutes until they are mostly cooked but still quite soft and slightly runny.

  • Gently smooth the surface of the eggs and insert the preferred filling, such as herbs or cheese, in the centre.

  • Fold the omelette into thirds, starting with the side closest to you, folding it over the filling toward the far side of the pan, and then tilting the skillet away from you to carry on rolling and folding the omelette, closed side down, onto the plate. Sprinkle with salt and freshly ground black pepper and serve hot.

  • For a country omelette, proceed as directed for a French omelette but allow the eggs to cook for 2 to 3 minutes longer, until lightly brown on the bottom, before filling, and then fold the omelette in half instead of the trifold.


  • Heat 2 tablespoons of unsalted butter in a nonstick skillet over medium-high heat. Crack 1 egg into a small bowl and gently tip it out into the hot skillet.

  • Let the egg cook for 2 to 3 minutes, then tilt the skillet away from you so that the egg slides to the far edge, near the rim of the pan, and snap your wrist to flip the egg, or use a spatula to turn it. For an over-easy egg, cook for about 30 seconds on the second side before finishing.

  • For an over-medium egg, cook for about 1 minute before finishing. For an over-hard egg, cook for about 2 minutes before finishing. To finish the egg, flip it a second time and cook for 30 seconds to 1 minute longer before tipping it out onto a plate.

  • Drizzle with salt and freshly ground black pepper and serve hot.

  • For sunny-side up fried eggs, fry eggs in a hot buttered skillet over medium high heat for 4 to 5 minutes or until the edges of the whites begin to crisp and turn golden brown. Carefully tip the eggs onto a plate and serve.


  • Crack 1 egg into a ramekin or small bowl. Pour water to a depth of 4 inches into a saucepan, bring to a boil over medium-high heat, and add 2 teaspoons of white wine vinegar.

  • Using a whisk or wooden spoon, stir the water rapidly in one direction, creating a small whirlpool in the center.

  • The vinegar and whirlpool help to keep the egg white (albumen) tight around the yolk.

  • Slide the egg into the center of the whirlpool, cover the pan, and instantly transfer the pan to a cool surface. Let the egg stand for 4 minutes for a very runny yolk or 6 minutes for a firmer, creamy yolk.

  • Using a slotted spoon, retrieve the egg, blot the bottom on a paper towel, and slide onto a plate. Sprinkle with salt and freshly ground black pepper and serve hot.


When preserved eggs are cooked, they have a creamy white, a dense yolk, and an appealing briny flavor.

• Gently clean the shells of 8 raw eggs with a damp cloth, checking each egg carefully to make sure the shell is not cracked, and lay the eggs in a large jar or bowl.

• In a bowl, mix together 5 cups of warm water, 3 cups of kosher salt, and 1 cup of sugar until the salt and sugar dissolve. Let cool to room temperature. Pour the liquid over the eggs and cover the jar or bowl tightly.

• Place in a cool, dry spot for 30 to 45 days; the longer the eggs remain in the brine, the saltier they will be.

• To use, rinse the eggs and then boil or steam for 10 to 12 minutes.


• Crack 3 eggs into a bowl, whisk together until frothy, and then whisk in ¼ cup whole milk (to produce creamier, fluffier eggs).

• Heat 2 tablespoons of unsalted butter in a nonstick skillet, over medium heat.

• Put in the eggs to the skillet and leave for 1 minute without disturbing them.

• Using a heatproof rubber spatula, gently push the eggs into the center of the skillet, letting the excess liquid run out to the sides.

• Slowly stir, push, and turn the eggs until large curds form.

• When the eggs are as firm as you like them, tilt them out onto a plate, season with salt and freshly ground black pepper, and serve hot.


• Crack 3 eggs into a bowl, whisk together until frothy, and then whisk in ½ cup of stock (any kind is fine).

• Divide the eggs evenly between two 6-ounce ramekins, filling each ramekin about three-fourths full.

• Bring water to a simmer in a steamer pan over medium-high heat.

• Place the steamer rack over, not touching, the water, and then place the ramekins on the rack, spacing them at least a ½ inch apart.

• Cover the steamer and steam over medium-low heat for 12 to 15 minutes, until the stock remains clear when you gently pull the eggs away from the sides of a ramekin. Serve hot.

Soft-Cooked Eggs

Soft-cooked eggs have a firm yet tender white and a runny yolk. Because you can’t look inside the egg when cooking it in its shell, you must time these eggs exactly for the best results. Depending on your personal taste, cook the eggs less if you prefer a runny yolk and longer if you’d like the yolk slightly firm but not cooked through. Later if you perfected this art there is a nice recipe where you dip them in bread crumbs and flower and then fry them till golden in vegetable oil….but hey lets start with the basics.

•Method One: This method uses a cold-water start that Yields a tender white. Because eggs started in cold water are sometimes hard to peel, this method is best suited to serving the eggs in the shell. Lay the eggs in a deep saucepan in a single layer and Pour in cold water to cover by one inch. Bring the water to a boil over high heat and instantly turn off the heat and cover. Let the eggs sit in the covered pan for three minutes for a just set egg white and runny yolk or up to five minutes for a firmer white and soft yolk. Drain the eggs and rinse them under cold water for 30–60 seconds. To serve in the shell, snip off the narrow end and use a small spoon to scoop out the white and yolk.

•Method Two: This method starts the eggs in hot simmering water, which Yield: them easier to peel. Fill a deep saucepan about halfway with water and bring the water to a boil over high heat. Reduce the temperature so that the water reduces to a rapid simmer and slowly lower the eggs into the water one at a time in a single layer. Cook the eggs for four minutes for a just set egg white and runny yolk or up to six minutes for a firmer white with soft yolk. Drain the eggs and rinse them under cold water for 30–60 seconds. To serve in the shell, snip off the narrow end and use a small spoon to scoop out the white and yolk. To serve out of the shell, peel each egg by gently rolling and cracking the shell on a flat surface and spoon out the egg. To easily peel the eggs, submerge them in an ice water bath for two minutes before peeling. The peeled eggs may be reheated in boiling water for one to two minutes.

Hard-Cooked Eggs

A hard-cooked egg has both a firm white and yolk. Hard-cooked eggs should never be boiled because boiling Yield: them prone to overcooking. When overcooked, the protein in the white can become rubbery and a green ring may form around the yolk. (The green is caused by sulfur and iron compounds in the egg reacting on the yolk’s surface, but is safe to consume.) Hard-cooked eggs in the shell can be refrigerated up to one week. I must just caution that sometimes the yellow and green may let the yolk look blueish and although still eatable it does put of any seasoned egg eater like me from eating them so try to not over cook them or cook them a second longer than needed.

•Method One: This method Yields a more tender white and a more evenly cooked yolk. Lay the eggs in a deep saucepan in a single layer and pour in cold water to cover by one inch. Bring the water to a boil over high heat. Turn off the heat and cover it. Let the eggs sit in the covered pan for 12 minutes. Take the eggs out of the hot water and dip them in an ice bath until they are chilled through, about 10 minutes. Peel the eggs instantly.

•Method Two: This method Yield: the eggs easier to peel. Fill a deep saucepan with water and bring to a boil over high heat. Put in the eggs to the water and lower the heat to a simmer. Cook the eggs for 11 minutes. Take the eggs out of the hot water and dip them in an ice bath until they are chilled through, about 10 minutes. Peel the eggs instantly.

Breakfast Recipes

Morning is the time when eggs can mean the most for us, both as a healthy meal and a cooking adventure. At its simplest, the egg is an easy-to-prepare, healthy alternative to consuming processed breakfast food.

Eggs Benedict

Servings: 6


• 3 large egg yolks

• 1 tsp. lemon juice

• 1/4 cup dry white wine

• 1 tsp. chopped shallots

• 1/2 cup unsalted clarified butter

• 1/2 tsp. salt

• 3 English muffins, halved

• 1 tbsp. unsalted butter

• 6 slices Canadian bacon

• 6 large eggs

• 2 tsps. chopped chives or flat-leaf parsley (optional)


  1. To make the hollandaise, whisk together the egg yolks and lemon juice and set aside.

  2. Put a stainless bowl over a saucepan containing water that is just about simmering .The water must not be touching the bottom of the bowl. Put in the white wine, 3 tbsps. water and the shallots and cook until liquid is reduced to 2 tbsps.

  3. Strain out the shallots and return the liquid to the heat. Whisk in the egg yolk mixture. If at any point the eggs get too hot and start to crack, turn off the heat and whisk a few drops of cool water into the eggs.

  4. Carry on whisking until the mixture is thickened and doubled in volume. Take the mixture off the heat. Put in a few drops of the melted butter, whisking it in quickly to blend or emulsify. Sprinkle in the remaining butter, whisking constantly until it’s all blended. Mix in the salt and keep warm.

  5. Slightly toast the English muffin halves. Poach the eggs. Heat 1 tbsp. butter in a large skillet over medium-high heat. Put in the Canadian bacon and sauté for 30 seconds. Turn the bacon and sauté 30 seconds longer and remove from heat.

  6. Crown each English muffin half with a slice of bacon. Top each with a poached egg. Pour on the hollandaise and garnish with chives if using to serve.


Servings: 4


• 6 eggs

• ⅔ cup sour cream

• ½ yellow onion, diced

• ¼ cup diced dry-packed sun-dried tomatoes

• 5 ounces frozen spinach, thawed, well drained, and chopped

• 4 ounces feta cheese, crumbled

• 1½ teaspoons salt

• ½ teaspoon freshly ground black pepper

• 4 square ciabatta rolls


  1. Preheat the oven to 375°F / 190°C.

  2. Coat a baking sheet with parchment paper. Whisk together the eggs, sour cream, onion, tomatoes, spinach, feta, salt, and pepper in a bowl, until completely blended.

  3. Chop off the top ½ inch or so of each ciabatta roll, leaving a ½-¾-inch perimeter around the top, then extract most of the doughy insides.

  4. Lay the rolls, hollow side up, on the prepared baking sheet.

  5. Split the egg mixture equally among the hollowed- out rolls.

  6. Bake for 25 to 30 minutes, until the filling is set in the center and golden brown.

  7. Let cool for about 5 minutes before serving. Slice each boat crosswise into strips to serve.

Soft-boiled egg with anchovy toast

Servings: 1


  1. 1–2 eggs, depending on how hungry you are

  2. 1 whole salted anchovy, cleaned and filleted

  3. Squeeze of lemon juice

  4. 10g unsalted butter

  5. Freshly ground black pepper

  6. Slice of good-quality white bread or sourdough, toasted


  1. Soft-Boil the egg(s).

  2. While the eggs are cooking, toast your bread and ready the anchovy butter.

  3. Slice the anchovy finely and pound it with the lemon juice in a pestle and mortar, which will cause it to dissolve slightly.

  4. Put in the butter and pepper, pounding until smooth and spreadable.

  5. Slice the anchovy finely and then use the flat side of the knife blade to squash and spread it repeatedly.

  6. Move to a bowl and use a fork to blend with the lemon juice and then the butter. Spread the butter on the toast and cut into thin strips.

  7. When the eggs are cooked, crack open the top and serve the egg as dip.

Notes:________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________

Egg with paprika and za’atar

Servings: 2


• 1 tbsp olive oil

• 2 large slices of bread (I like to use a good sourdough)

• 2 eggs

• 2 large pinches paprika

• 2 large pinches za’atar

• Sea salt and freshly ground black pepper


1.Cut out a circle, about the size of a yolk, out of the middle of each slice of bread.

2. In a frying pan big enough to fit both slices of bread, heat the oil and fry the bread to brown on one side. Flip it over and crack an egg over each slice, aiming to get the yolk into the hole and the white over the rest of the bread.

3. Drizzle paprika, za’atar, salt and pepper over each and cover with any lid – you can improvise with a plate if necessary. Cook for 3–4 minutes (or until cooked to your liking).

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Eggs Poached in Tomato Sauce

Servings: 6


• 1/4 cup extra-virgin olive oil

• 1 cup chopped sweet onion

• 2 tsps. minced garlic

• 1 tsp. ground cumin

• 1/2 tsp. turmeric

• 1 tbsp. paprika

• 2 tsps. crushed red pepper

• 1 (28-oz.) can crushed or diced tomatoes, drained

• 1/2 cup chicken stock

• Salt and freshly ground black pepper to taste

• 6–12 large eggs (1–2 per person)

• 3/4 cup crumbled feta

• 1 tbsp. chopped mint


  1. Heat the oil in a large skillet over medium-high heat.

  2. Put in the onion and cook, stirring intermittently, until soft, about 4–5 minutes.

  3. Put in garlic, cumin, turmeric, paprika and crushed red pepper and stir for 30 seconds longer.

  4. Put the tomatoes into the skillet. Mix in the chicken stock, lower heat to medium and simmer until mixture is thickened slightly, about 20 minutes.

  5. Take the pan off the heat. Sprinkle the mixture with salt and pepper to taste. Make 6– 12 indentations uniformly around the pan to house the number of eggs being served.

  6. Crack the eggs into the indentations in the sauce.

  7. Place the pan back on the heat and cook for about 5 minutes, basting the eggs intermittently to make sure they cook uniformly.

  8. Cover the skillet and cook until yolks are just set, about 2–3 minutes (longer for well done).

  9. Split the sauce and eggs among 6 individual bowls. Sprinkle the feta and mint evenly over the eggs to serve.

Eggs in a Basket

Servings: 6


• 6 (1/2-inch-thick) slices bread, lightly toasted

• 6 tbsps. unsalted butter

• 6 large eggs

• Salt and freshly ground black pepper

• 6 tbsps. unsalted butter


  1. Cut a hole out of the center of each slice of bread about the size of a yolk.

  2. Melt 1 tbsp. butter in a large skillet over medium heat.

  3. Place 2 bread slices into the skillet. place about 1/2 tablespoon butter in each hole. Crack an egg into each hole and cook until egg is set, about 7–8 minutes.

  4. Take out of the pan and repeat, cooking two at a time with the remaining 4 slices.

  5. Sprinkle with salt and pepper to taste to serve.



Servings: 4



• ¾ cup (about 4 ounces) fresh blackberries, plus more for garnish

• 2½ tablespoons superfine sugar

• Grated zest and juice of ½ lemon

• 6 ounces cream cheese, at room temperature

• ½ teaspoon ground cinnamon


• 4 plain croissants

• 4 eggs

• 2 egg yolks

• ½ cup buttermilk

• ½ cup heavy cream

• ⅓ cup firmly packed light brown sugar

• 1½ teaspoons pure vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cardamom

• Pinch of salt

• 6 tablespoons unsalted butter

• Maple syrup, or honey, for serving


  • To make the filling, mix the berries, sugar, and lemon zest and juice in a small saucepan over medium-low heat and cook, stirring intermittently for 10 to 12 minutes until the berries become soft and juicy.

  • Lightly mash the berries with the back of a spoon and keep simmering for 5 to 7 minutes longer until the mixture thickens a little. Turn off the heat and let cool completely. Once the mixture is cool, fold in the cream cheese and cinnamon.

  • To prepare the French toast, divide each croissant in half horizontally and spread each bottom half with about 3 tablespoons of the berry filling. Put the top halves back and press lightly until firmly closed.

  • In a large, shallow bowl, combine the eggs, egg yolks, buttermilk, cream, brown sugar, vanilla, cinnamon, cardamom, and salt. Wisk until blended.

  • Immerse the filled croissants in the egg mixture for 5 minutes and then turn and soak for 5 more minutes. Melt 3 tablespoons of the butter in a cast-iron or other heavy skillet over medium heat. When the butter is hot, place 2 stuffed croissants in the skillet and cook, turning once, 4 to 5 minutes on each side, until golden brown and lightly crisp.

  • Move to a plate and keep warm. Do again with the remaining 3 tablespoons of butter and 2 stuffed croissants.

  • To serve, place each croissant on a plate and drizzle with maple syrup or honey.

  • Serve instantly.

Crisp (frizzled) eggs with sage and chilli

Servings: 2


• A mixture of olive oil and sunflower oil, to come to a depth of 1cm in the pan

• About 12 sage leaves

• 2 eggs

• 2 pinches dried hot chilli flakes

• Toast, to serve

• Greek yoghurt, to serve (optional)

• Sea salt and freshly ground black pepper


  1. Heat the oil in a deep frying pan until almost smoking hot.

  2. Fry the sage leaves for a few seconds on each side to crisp. Take them out and drain on kitchen paper.

  3. Cautiously crack each egg into the hot oil (the hot oil might splash a little).Fry for a few seconds so the edge of the white begins to brown and crisp.

  4. Once the white becomes opaque and the yolks are still runny, move to a plate lined with kitchen paper to drain away any surplus oil.

  5. Serve on toast with the sage leaves and chilli flakes sprinkled on top. Sprinkle well with salt and pepper.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Poached eggs on tomato toast with bacon

Servings: 2


• 4 rashers of streaky bacon

• 2 very fresh eggs

• 2 slices of good bread – I like to use rye or sourdough

• 2 ripe tomatoes, halved

• Sea salt and freshly ground black pepper


  1. Put a frying pan over a high heat and fry the bacon until crisp – streaky bacon will not need any external fat for frying.

  2. In the meantime, poach the eggs in a pan of simmering water for 3 minutes. Pouring in a splash of vinegar to the poaching water works well here as the flavour goes nicely with the tomatoes.

  3. Take out of the pan and drain on kitchen paper.

  4. Toast the bread. Squash and rub the tomatoes, cut side down, all over the toast in such a way that the flesh squeezes into it.

  5. Sprinkle well with salt and pepper. Place the bacon on top of the tomato toast and pour over any fat from the pan. Put a poached egg on top of each piece of toast, sprinkle over a little more salt and pepper and serve

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________


Servings: 8


• 8 eggs

• 1 tablespoon grated Parmesan cheese

• ½ teaspoon salt

• Freshly ground black pepper


  1. Preheat the oven to 375°F / 190°C. Coat a baking sheet with parchment paper. Cautiously separate the egg whites and the yolk, making sure to keep the egg yolks whole.

  2. Put egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until medium- stiff peaks form that retain their shape when the beater is lifted but are not at all dry.

  3. With a rubber spatula, cautiously fold in the Parmesan and salt in a few quick strokes, making sure not to deflate the whites. Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using ½ to ¾ cup for each mound and spacing the mounds minimum 1 inch apart.

  4. Using the back of a spoon, make a little well in the center of each mound. Cautiously place an egg yolk in each well. For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.

  5. Sprinkle with salt and pepper and serve hot

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Scrambled eggs with black pudding

Servings: 4


• 1 tbsp olive oil

• 8 slices of black pudding or morcilla, cut into dice

• 10g unsalted butter

• 8 eggs, lightly beaten

• 1 tbsp freshly chopped flat-leaf parsley

• Sea salt and freshly ground black pepper


  1. Heat the oil in a frying pan and fry the black pudding slices for a few minutes until they are browned and crisp.

  2. Put in half the butter to the pan and then pour in the eggs. Sprinkle with salt and pepper and cook, stirring constantly to scrape up the egg as they stick the bottom of the pan.

  3. Once the eggs have formed soft curds but are still looking creamy, remove from the heat and stir in the remaining butter and the parsley. They will carry on cooking in the residual heat from the pan.

  4. Spoon onto warm plates and serve instantly.

Notes:________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Eggs in Potato Nests with Bacon

Servings: 6


• 3 large Russet or other white potatoes, peeled and quartered

• 1 tbsp. unsalted butter, melted

• 1/2 tsp. smoked paprika

• 1/2 tsp. salt

• 1/4 tsp. cayenne pepper

• 6 large eggs

• 6 slices bacon

• 1½ tsps. chopped flat-leaf parsley


  1. Cover the potatoes with cold salted water in a medium saucepan. Bring to a boil over high heat.

  2. Reduce heat to a simmer and cook until just tender when pierced with a fork, about 10 minutes. Do not cook through. Drain and allow to cool.

  3. Preheat the oven to 400°F / 200°C. Slightly grease 6 separate ramekins and set them on a baking sheet.

  4. Roughly grate the potatoes. Stir in the butter, paprika, salt and cayenne pepper. Split the potatoes equally among the ramekins and press them against the bottoms and sides to form the nest. Bake for 15–18 minutes, until lightly browned.

  5. Put one egg into each nest. Place back into the oven and bake for 10–12 minutes, until the white is cooked through and the yolk is just set.

  6. Meanwhile, sauté the bacon in a medium skillet over medium-high heat until fat is rendered and the bacon is crisp and lightly browned. Drain on paper towels and roughly chop.

  7. Sprinkle the bacon equally onto the potato nests (alternately serve on the side).

  8. Cautiously remove the nests from the ramekins and sprinkle with parsley to serve.

Notes:_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ __________________________________________________________________________________________________________________________________________________________________________

Anytime Recipes

Most recipes with egg as the hero ingredient are classified as breakfast dishes but many dishes can be used whenever you crave them. I classified them as anytime recipes but you can make them at breakfast too.

Spanish Tortilla

Servings: 6


• 7 tbsps. extra-virgin olive oil

• 1½ cups thinly sliced sweet onion (about 1 large onion)

• 1 tsp. salt

• 1/2 tsp. freshly ground pepper

• 5 medium white or Yukon gold potatoes

• 6 large eggs


  1. Heat 6 tbsps. olive oil in a large skillet over medium heat.

  2. Put in the onions, salt and pepper and lower the heat. Cook gently for 18–20 minutes, until the onions become soft and turn light brown.

  3. Meanwhile, peel and thinly slice the potatoes and season them with salt and pepper. Layer the potatoes over the caramelized onions in the skillet and cook on low heat for 25– 30 minutes longer until the potatoes are cooked through and the onions are golden brown.

  4. Whisk the eggs together and stir them into the potato onion mixture. Take off the heat.

  5. Heat the remaining 1 tbsp. olive oil in a medium skillet (preferably non-stick) on medium heat. Put in the potato/egg mixture. Smooth the top, reduce the heat and cover the pan.

  6. Carry on cooking for 8–10 minutes, until a crust has formed on the bottom.

  7. Take a plate and hold it over the tortilla in the skillet. Cautiously flip the tortilla onto the plate and then instantly slide it back into the pan. Cook for 1 minute longer, then remove from the heat and allow it to cool before serving.

Eggs with Roasted Cherry Tomatoes

Servings: 6


• 2 pints cherry tomatoes, halved (about 3 cups)

• 2 tbsps. extra-virgin olive oil

• 1/4 cup basil leaves, cut into chiffonade (see Chef’s Tip below)

• 1/2 cup crumbled gorgonzola or other cheese (optional)

• 3 tbsps. unsalted butter

• 6 large eggs

• Salt and freshly ground black pepper


  1. Preheat the oven to 400°F / 200°C.

  2. Slightly grease 6 separate ramekins or cast-iron skillets and set them on a baking sheet.

  3. Split the tomatoes among the 6 ramekins.

  4. Bake the tomatoes for 6 minutes, until just softened.

  5. Eliminate any excess liquid. Sprinkle on the olive oil and split the fresh basil equally among the 6 baking dishes.

  6. Divide the cheese evenly among the dishes if using and cook for 2 minutes longer, until the cheese is just melted.

  7. Meanwhile, prepare the eggs sunny side up. Melt 1 tbsp. butter over medium heat until it’s foamy. Crack two eggs into the pan. Cook for 1 minute until the outer edges start to set. Put in 1 tbsp. water to the pan, place the lid on and reduce the heat. Cook for 2–3 minutes longer until yolk is set and egg white is opaque. Repeat until all eggs are cooked. Place an egg on top of each ramekin or skillet to serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________




• 6 eggs

• ½ cup shredded mild Cheddar cheese

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons unsalted butter


  1. Preheat the broiler. Whisk the eggs in a bowl to break them up and, then whisk in the cheeses, salt, and pepper.

  2. Place an 8-inch cast-iron or broiler-proof nonstick skillet over medium heat. Put in the butter to the hot pan and swirl the pan to coat the bottom evenly with the butter.

  3. Pour in the egg mixture and stir lightly with a rubber spatula. Once the bottom begins to set, carry on cooking without stirring for 3 to 4 minutes, until the edges begin to set but the center is still runny.

  4. Move the skillet to the broiler and broil for 3 to 4 minutes, until the frittata is set and the top begins to brown a little. Use an oven mitt to transfer the hot pan to a heat-safe surface. Let stand for 6 to 8 minutes, then cautiously slide frittata onto a cutting board.

  5. Cut into 6 wedges, season with salt and pepper, and serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________




• 1 cup all-purpose flour

• 1½ tablespoons superfine sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 egg, lightly beaten

• 1 cup buttermilk

• 2 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons

• ½ teaspoon pure vanilla extract

• Unsalted butter and maple syrup, for serving


1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a bowl, until well blended. Mix in the egg, buttermilk, 2 tablespoons of melted butter, and vanilla just until the ingredients are evenly distributed but the batter is still lumpy. Do not overmix.

2. Place a large griddle or skillet over medium heat, add 1½ teaspoons of the butter, and when the butter melts, swirl the pan to cover the bottom evenly. Making 3 to 4 at a time, ladle ¼ cup of the batter into the skillet and cook for 4 to 5 minutes, until bubbles form on the top of the pancake.

3. Cautiously turn the pancake over and carry on cooking for 3 to 4 minutes, until cooked through.

4. Move the pancake to a serving platter. Cook the left over batter in the same manner, putting butter into the pan as required.

5. Serve warm with butter and maple syrup.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________

Drop scones

Yield: 8–10


• 120g plain flour

• 1 tsp baking powder

• 1 tbsp sugar or honey

• 1 whole egg, beaten

• 1 egg, separated

• 2 tbsp natural yoghurt (this makes a softer pancake, but can be replaced with more milk)

• 220ml milk

• 20g butter, plus extra for frying

• mixed berries, to serve (optional)

• 1 tsp icing sugar, to dust


  1. Mix the flour and baking powder into a bowl and put in the sugar or honey.

  2. Make a well in the centre and pour in the beaten egg, egg yolk (saving the egg white for later), yoghurt (if using) and milk.

  3. Stir to gradually mix all the flour until you have a smooth batter, then cover and chill in the fridge for at least 30 minutes, or overnight.

  4. Place a good non-stick or well-seasoned frying pan on high heat. Melt the 20g of butter in the pan, then pour it into the batter and mix well.

  5. Put the egg white into a large bowl and whisk until it starts to foam, then put in the caster sugar and continue to whisk until it forms soft peaks. Lightly fold the egg white into the batter.

  6. Move the frying pan to the heat (you shouldn’t need to add any more butter) and when it is very hot, pour about half a ladle of batter into the pan. Cook until small bubbles start to appear on the surface, then turn over to cook on the other side. When they are ready, pile them on top of each other on a plate and keep warm while you cook the next batch, rubbing a little more butter onto the pan between each batch.

  7. Serve with fresh berries, if using, and a dusting of icing sugar.

Banana, spelt and honey muffins

Yield: 12


• 180g spelt flour (plain flour also works well)

• 25g rolled oats

• ½ tsp fine sea salt

• ½ tsp bicarbonate of soda

• 1 tsp baking powder

• ½ tsp ground cinnamon

• 50g walnuts, finely chopped

• 4 tbsp honey

• 100ml natural yoghurt

• 60g unsalted butter, melted

• 3 very ripe bananas (about 460g), peeled and roughly squashed

• 3 eggs, beaten

• Zest of ½ orange

• 1 tsp vanilla extract


  1. Place all the dry ingredients together in a large bowl.

  2. Combine all the remaining ingredients together well in a separate bowl and then add to the dry ingredients and stir to blend.

  3. Spoon into the muffin tray and bake in the preheated oven for 25–30 minutes, or until slightly risen and browned.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________




• ½ cup all-purpose flour

• 2 tablespoons superfine sugar

• ¼ teaspoon ground cinnamon

• ¼ teaspoon salt

• Few gratings of nutmeg

• 2 eggs, lightly beaten

• ½ cup plus 2 tablespoons whole milk

• 4 tablespoons unsalted butter, melted

• ½ teaspoon pure vanilla extract

• Confectioners’ sugar, for dusting


  1. Place a 12-inch cast-iron or other ovenproof skillet in the oven and preheat the oven to 450°F / 230°C.

  2. Whisk together the flour, sugar, cinnamon, salt, and nutmeg in a bowl, mixing well.

  3. Put in the eggs, milk, 1½ tablespoons of the butter, and the vanilla and whisk until smooth.

  4. Using oven mitts, cautiously remove the skillet from the oven and lower the oven temperature to 425°F / 218°.

  5. Put in the remaining 2½ tablespoons of butter to the skillet, swirl to coat the bottom, and then pour the batter into the skillet.

  6. Quickly but carefully return the skillet to the oven and bake for 10 to 12 minutes, until puffed and golden brown.

  7. Cautiously remove the skillet from the oven, generously dust the top of the “bubble” with confectioners’ sugar, and serve instantly.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Cheese and Egg Soufflé

Servings: 6


• 3 tbsps. finely ground fresh bread crumbs (see Chef’s Tip below)

• 3 tbsps. unsalted butter

• 3 tbsps. all-purpose flour

• 1 tsp. salt

• 1½ cups whole milk, warmed

• 1/4 cup grated Parmesan

• 1/4 cup grated fontina

• 1/4 cup grated young pecorino

• 1/4 cup crumbled goat cheese

• 4 large egg yolks

• 6 large egg whites, at room temperature

• 2 tbsps. chopped fresh chives

• 1/2 cup crème fraiche, at room temperature


  1. Preheat the oven to 375°F / 190°C.

  2. Liberally butter 6 individual ramekins or soufflé cups. Put in 1/2 tbsp. bread crumbs to each ramekin and tilt side-to-side to coat the inside. Set the ramekins onto a baking sheet.

  3. Melt the butter in a medium saucepan over medium heat.

  4. Whisk in the flour and salt and cook for 2 minutes.

  5. Whisk in half the milk until the mixture is smooth.

  6. Whisk in the remaining milk and heat the mixture just to a boil. Reduce the heat and allow the mixture to thicken, about 2 minutes.

  7. Stir in the Parmesan, fontina, pecorino and goat cheeses.

  8. Whisk in the egg yolks and cook for 2 more minutes. Turn off the heat and allow the mixture to cool slightly.

  9. Whisk the egg whites in a large bowl to form stiff peaks. Gently fold half of the egg whites into the milk/cheese mixture to lighten it, then fold in the remaining egg whites. Split the mixture among the ramekins. Run a steak knife around the edge about 1 inch deep to create a “top hat” effect; this ensures that the soufflé rises above the rim and doesn’t stick.

  10. Bake for 25–30 minutes until puffed and golden brown. Stir the chives into the crème fraiche.

  11. Serve the soufflés instantly with the chive crème fraiche.

Macaroni and Cheese with Eggs

Servings: 6


• 3 tbsps. unsalted butter

• 1/2 cup chopped white onion

• 3 tbsps. all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 bay leaf

• 1 cup grated Gruyère cheese

• 1/2 tsp. freshly ground white pepper

• 1/2 tsp. ground nutmeg

• 8 oz. penne, cooked and drained

• 2 tsps. minced fresh thyme

• 1/4 cup fresh coarsely ground bread crumbs

• 6 large eggs


  1. Melt the butter in a medium saucepan.

  2. Put in the onion and cook on low until translucent. Sprinkle on the flour and whisk constantly for 3 minutes.

  3. Put in the milk and cream all at once, whisking constantly until mixed.

  4. Mix in the bay leaf. Bring to a simmer, then reduce heat and cook for about 25 minutes, until slightly thickened. Turn off the heat. Take out the bay leaf and discard. Mix in the cheese, pepper and nutmeg. Sprinkle with salt to taste.

  5. Preheat the oven to 400°F / 200°C. Butter 6 different ramekins. Take the mixture out of the heat and stir in the cheese, pepper and nutmeg. Stir the penne into the cheese mixture to combine.

  6. Stir in the chopped thyme. Divide the mixture among the ramekins. Sprinkle on the bread crumbs and place in the oven. Turn the oven down to 375°F / 190°C and bake for 15–20 minutes, until mixture is bubbling and the top is browned.

  7. Take out of the oven and allow to cool slightly. In the meantime, prepare the poached eggs. Place an egg on top of each ramekin to serve.

Quinoa with Tomato, Basil, Mozzarella and Eggs

Servings: 6


• 1 cup red quinoa (substitute white or black if unavailable)

• 4 tbsps. extra-virgin olive oil

• 2 cups chicken or vegetable stock

• 1/2 tsp. salt

• 1 cup red cherry tomatoes, quartered

• 1 cup yellow cherry tomatoes, quartered

• 8 oz. fresh mozzarella, cut into 1/2-inch dice

• 6 large eggs

• Salt and freshly ground pepper to taste

• 12 basil leaves, cut into chiffonade

• 2 tbsps. balsamic vinegar or glaze


  1. Wash the quinoa thoroughly and drain in a metal sieve.

  2. Heat 1 tbsp. oil in a medium saucepan over medium-high heat.

  3. Put in the quinoa and stir to coat. Put in the chicken stock and salt and bring to a boil over medium-high heat. Reduce the heat to a simmer and cover the pan.

  4. Cook for 15 minutes, until most of the liquid is absorbed.

  5. Turn off the heat and let the quinoa sit for 5 minutes covered.

  6. Toss with a fork.

  7. Mix the tomatoes with the mozzarella and remaining 2 tbsps. olive oil and toss to combine. Stir the tomato mixture into the warm quinoa and cover. Poach the eggs.

  8. Sprinkle the quinoa with salt and pepper to taste and stir in the basil. Split the mixture into 6 portions and press into the ring molds if using.

  9. Top each with an egg. Drizzle on the balsamic vinegar to serve.

Wilted Spinach and Gorgonzola Omelet Roll

Servings: 6


• 1 cup whole milk

• 6 large eggs

• 1/2 cup all-purpose flour

• 1/4 cup unsalted butter, melted

• 2 tsps. chopped parsley

• 2 tbsps. extra-virgin olive oil

• 1 tsp. minced garlic

• 12 oz. baby spinach, washed and stems removed

• 1/2 cup crumbled gorgonzola cheese


  1. Preheat the oven to 400°F / 200°C. Grease a jellyroll pan (15.5 x 10.5 x 1-inch).

  2. Coat the pan with parchment and grease again.

  3. Whisk the milk, eggs, flour and butter together in a mixing bowl until well combined and frothy. Mix in the parsley. Pour the mixture into the prepared pan and bake for 18–20 minutes, until the roll is slightly puffed and just set.

  4. Meanwhile, heat the oil in a large skillet over medium-high heat.

  5. Put in the garlic and cook for 30 seconds.

  6. Put in the spinach and cook for 2–3 minutes, until just wilted.

  7. Drain the spinach in a metal sieve and press out any excess moisture.

  8. Remove the roll from the oven (leave the oven on).

  9. Spread the wilted spinach and gorgonzola uniformly over the roll, leaving about 1/2 inch from the edges uncovered.

  10. Roll up the omelet without the parchment and place onto the baking sheet.

  11. Bake for 3–4 minutes, until the cheese is melted and the roll is just heated through.

  12. Slice into 6 pieces to serve.

Baked Tomato, Egg and Mozzarella in Phyllo Cups

Servings: 6


• 4 tbsps. unsalted butter

• 5 sheets phyllo

• 1 tbsp. chopped shallots

• 6 large eggs

• 3 plum tomatoes, sliced

• 1/2 cup shredded fresh mozzarella

• 2 tsps. chopped chives


  1. Preheat the oven to 375°F / 190°C. Slightly grease a muffin pan for 6 large muffins. Melt 2 tbsps. butter. Cut the phyllo sheets into quarters with a sharp knife. Cover the sheets with plastic wrap or a slightly damp towel (see tip below).

  2. Take 1/4 sheet of phyllo dough and brush it lightly with the melted butter. Layer on a second sheet, slightly askew, so the corners do not meet. Brush with butter. Layer on a third sheet, also askew. Fit the layered pastry into the bottom of the muffin cup and press into the bottom to flatten, with pointed ends standing straight up. Do again with the remaining dough to form 6 cups. Brush with any remaining melted butter and bake for 8–10 minutes until lightly browned.

  3. Cool the shells slightly in the pan, then cautiously remove them to a baking sheet. Melt the remaining 2 tbsps. butter in a medium sauté pan on medium heat. Put in the shallots and sauté over low until softened but not browned, about 3–4 minutes. Whisk the eggs together and pour into the pan.

  4. Cook, stirring constantly, until eggs are glossy but still loose. Remove from the heat. Split the eggs evenly among the cups. Place 2 tomato slices on top of each, and then sprinkle with mozzarella. Bake for 4–5 minutes until the cheese is just melted. Sprinkle with chives to serve.

Potato Skins with Egg, Tomato and Brie

Servings: 6


• 3 large baking potatoes, scrubbed and dried

• 6 large eggs

• 1/2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 1 tbsp. butter

• 3 plum tomatoes, thinly sliced

• 6 oz. brie, thinly sliced and cut into 1-inch pieces

• 2 tbsps. chopped flat-leaf parsley

• Preheat the oven to 375°F / 190°C



  1. Prick the potatoes all over with a fork. Place the potatoes onto a baking sheet and bake for 1 to 1½ hours, until cooked through. Let cool a little. Slice the potatoes in half and scoop out the flesh. (Reserve it for another use.) Place the potato skins onto a baking sheet and place back into the oven to heat through, about 5–6 minutes.

  2. Meanwhile, whisk together the eggs, salt and pepper. Melt the butter in a medium skillet over medium heat. Pour the eggs into the pan and reduce heat. Cook, stirring constantly, until eggs are glossy but still loose.

  3. Solit the egg mixture among the potato skins. Top each with slices of tomatoes. Bake the potatoes until the eggs are just set, about 5–6 minutes. Layer the brie onto each potato and continue baking until the cheese is just melted, about 2–3 minutes longer.

  4. Sprinkle with parsley to serve. 

Portobello Mushrooms with Basil Egg Topping

Servings: 6


  • 6 large Portobello mushroom caps, stems and gills removed

  • 1/3 cup extra-virgin olive oil

  • 2 tbsps. balsamic vinegar

  • 2 tbsps. unsalted butter

  • 6 large eggs

  • 1/2 tsp. salt

  • 1/2 tsp. freshly ground pepper

  • 2 tbsps. crème fraiche

  • 1/2 cup crumbled fresh goat cheese

  • 12 fresh basil leaves, cut into chiffonade

  • 3 large plum tomatoes, seeded and coarsely chopped

  • Preheat the grill or broiler.


  1. Preheat the broiler and set the rack 3-4 inches from the heat.

  2. Brush the Portobello caps with oil and place them onto a baking sheet, cap side up. Broil the mushrooms for 2–3 minutes, until softened and beginning to brown. Turn the mushroom caps and broil for 2–3 minutes more, until just cooked through and a little tender. Drizzle on the balsamic vinegar and keep warm.

  3. Melt the butter in a large skillet over medium heat. Whisk the eggs together with the salt and pepper and pour them into the skillet. Reduce the heat and stir the eggs until glossy and just cooked through, about 8–10 minutes. Turn off the heat and mix in the crème fraiche until blended. Stir in the goat cheese and half of the basil.

  4. Split the egg mixture evenly among the mushroom caps. Sprinkle on the left over basil and tomatoes to serve.

Soft-Cooked Eggs with Chili-Infused Honey

Servings: 6


  • 6–10 dried chili peppers

  • 1 cup honey

  • 6 large eggs


  1. Place chili peppers into a glass jar or measuring cup.

  2. Warm the honey in a saucepan on medium heat until it is liquefied or until candy thermometer reaches 180°F / 82°C.

  3. Pour the warm honey over the chilies. Let cool to room temperature and cover for 12–24 hours to allow the peppers to infuse.

  4. Strain the peppers out of the honey. Store the honey in a tightly covered sterilized jar in a cool dry place.

  5. Prepare the soft-cooked eggs and Drizzle with honey to serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Eggs with Pesto, Leeks and Asparagus

Servings: 6


  • 1 cup dry white wine

  • 2 tsps. minced shallot

  • 1½ cups heavy cream

  • 1/4 fresh basil pesto

  • 2 tbsps. extra-virgin olive oil

  • 2 medium leeks, white parts only, washed and coarsely chopped

  • 1/4 tsp. minced garlic

  • 2 tbsps. unsalted butter

  • 6 large eggs

  • 1/4 tsp. salt

  • 1/4 tsp. freshly ground pepper

  • 6 asparagus spears, trimmed, blanched and coarsely chopped

  • 3 tbsps. crème fraiche

  • 2 tsps. fresh basil, cut into chiffonade

  • 6 English muffin halves


  1. In a medium saucepan, mix the white wine and shallot over medium-high heat. Reduce the mixture to 3 tbsps. and turn off the heat.

  2. Strain the mixture through a metal sieve, reserving the liquid and discarding the shallots. Place the liquid back on medium heat and put in the cream. Reduce the mixture by half, until it is slightly thickened. Turn off the heat and mix in the pesto. Keep warm. Heat 2 tbsps. olive oil in a medium skillet over medium heat. Put in the leeks, lower the heat and sauté until tender but not coloured, about 6–8 minutes. Put in the garlic and sauté 30 seconds longer. Tale the mixture off the heat and set aside.

  3. Melt the butter in a large skillet over medium heat. Whisk the eggs together with the salt and pepper and pour them into the skillet. Reduce the heat and continue stirring until the eggs are cooked but still glossy, about 8-10 minutes. Put in the leeks and asparagus and cook for 1 minute longer, until just heated through.

  4. Turn off the heat and mix in the crème fraiche. Split the mixture among the 6 English muffin halves.

  5. Spoon on the warm creamy pesto sauce and sprinkle on the fresh basil to serve.

Eggs and Mushrooms in Brioche

Servings: 6


• 6 individual brioches

• 2 tbsps. unsalted butter

• 3 tbsps. chopped onion

• 1½ cups sliced mushrooms

• 3 tbsps. Madeira (optional)

• 1/2 cup heavy cream

• 2 tsps. chopped thyme

• 1/2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 6 large eggs


  1. Preheat the oven to 375°F / 190°C. Slice the tops off of the brioche and make a well in the center of the bottom piece.

  2. Place the bottoms and the tops (top side down) on a baking sheet and toast slightly in the oven, about 4–5 minutes.

  3. Melt the butter in a medium skillet over medium heat.

  4. Put in the onion and cook for 1 minute.

  5. Stir in the mushrooms and cook until softened, about 4–5 minutes. Stir in the Madeira if using and cook until the liquid is absorbed, about 3 minutes longer.

  6. Put in the heavy cream and thyme.

  7. Cook until the cream is slightly thickened.

  8. Turn off the heat and sprinkle with salt and pepper.

  9. Poach the eggs. Split the mushrooms among the 6 brioche bottoms.

  10. Place an egg in each of the brioche. Sprinkle on the parsley.

  11. Place a “lid” gently onto each of the brioche to serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________

Egg Custard with Morels

Servings: 6


• 2 tbsps. unsalted butter

• 1 tsp. minced shallot

• 1 cup fresh morels, rinsed, drained and coarsely chopped

• 6 large eggs

• 3/4 cup heavy cream

• 1/2 cup fresh bread crumbs

• 1/4 tsp. salt

• 1/4 tsp. freshly ground pepper

• 1 tsp. chopped fresh thyme

• 1 tsp. grated black truffle (optional)


  1. Preheat the oven to 375°F / 190°C.

  2. Butter six individual custard cups or ramekins and set aside.

  3. Melt the butter in a medium skillet. Put in the shallot and sauté for 2–3 minutes, until softened. Put in the morels and sauté for about 3–4 minutes longer, until just cooked through. Let cool slightly.

  4. Whisk together the eggs and heavy cream in a medium mixing bowl. Fold in the bread crumbs, thyme, salt, pepper and mushrooms. Split the mixture among the 6 custard cups. Place the cups in a 9 x 13-inch baking pan and pour boiling water in until it reaches halfway up the sides of the cups.

  5. Bake for 15–18 minutes, or until the custards are puffed and the centers are firm. Sprinkle black truffle evenly over the custards (if using) to serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________

Eggs with Brioche and Caramelized Onions

Servings: 6


• 6 slices brioche loaf (see recipe p.211)

• 2 tbsps. unsalted butter

• 1 tbsp. extra-virgin olive oil

• 4 cups sliced onions

• 1/4 cup crème fraiche (see recipe p. 224)

• 2 tbsps. chopped chives

• 6 large eggs


  1. Toast the brioche until just golden and keep warm.

  2. Melt the butter in a large skillet over medium heat. Mix in the oil. Put in the onions and cook over low heat, stirring often until golden and caramelized, about 20–25 minutes. Turn off the heat and keep warm.

  3. Whisk together the crème fraiche and chives in a small saucepan. Heat on low until just warm, about 2–3 minutes. Set aside.

  4. Poach the eggs. Split the onions equally over the pieces of toast. Make a well in the center of each and scoop 1 of the poached eggs into the middle.

  5. Drizzle the crème fraiche uniformly over the eggs to serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________


When I started this book I had no idea about how different store bought versus homemade actually taste but since then I prefer my own sauce above store-bought anytime.

Roelof`s version Mayonnaise

16 servings


  • 1 egg

  • 1 tablespoon lemon juice

  • 3/4 cup vegetable or olive oil

  • salt to taste


  1. Combine the egg, lemon juice in the container of a blender or food processor.

  2. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

Hollandaise Sauce

4 servings


  • 3 egg yolks

  • 1 1/2 tablespoons fresh lemon juice

  • 4 tablespoons unsalted butter, chilled

  • 3/4 cup unsalted butter, melted salt to taste

  • 1 teaspoon ground white pepper


  1. Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute.

  2. Whisk in lemon juice.

  3. Add 2 tablespoons cold butter, and place over very low heat.

  4. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes.

  5. Remove pan from heat, and beat in 1 tablespoon cold butter.

  6. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.


I am one of those chicken farmers that can skip all my meals except dessert time. I choose a few of my all time favourites for you including eggnog the drink of the Gods..have fun and remember a egg dessert a day will keep the doctor away..

sugar egg


  1. 2 eggs

  2. 6 tbsp of vanilla sugar


  1. Eggs in a bowl.

  2. Add the sugar.

  3. Mix with the whisk or mixer until it becomes slightly frothy.

  4. Serve in a bowl.


Serves 4


  • 3 eggs, separated

  • ½ cup sugar

  • ½ cup all-purpose flour

  • Pinch salt

  • 2 tsp Grated lemon zest

  • ¼ cup Lemon juice

  • 1 tbsp Butter or margarine, melted

  • ¾ cup milk


  1. Beat egg whites in large bowl until stiff but not dry. In separate bowl, stir together sugar,flour and salt.

  2. Whisk in lemon zest, lemon juice, butter or margarine, milk and egg yolks.

  3. Gently fold whipped whites into lemon mixture. Pour into greased 1-quart (1L) baking dish.

  4. Place baking dish in a shallow pan of hot water so that the water rises 1 inch (2.5cm) up the sides of the baking dish.

  5. Bake in a preheated 350°F /180°C oven until top is lightly browned, about 35 to 40 minutes.

  6. Serve warm or cold.



• 2 eggs

• ¼ cup sugar

• 2 tsp cornstarch

• 1 ½ cups milk

• ½ tsp vanilla


1. Beat eggs lightly in medium bowl and set aside.

2. Combine sugar and cornstarch in a medium saucepan.

3. Gradually stir in milk.

4. Cook and stir over medium heat until mixture boils and thickens slightly.

5. Remove from heat. Stir about one-third of the hot mixture slowly into eggs.

6. Return egg mixture to saucepan.

7. Cook and stir over low heat just until mixture thickens, about 1 minute.

8. Remove from heat; stir in vanilla.

9. Cover surface completely with plastic wrap.

10. Cool to room temperature.

11. Chill.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________

Fruit Bliss


• 3 egg whites

• Pinch of cream of tartar

• Pinch of salt

• ¾ cup granulated sugar

• 1/8 tsp almond extract

Citrus Sauce

• 1 cup plain yogurt

• 3 egg yolks

• 3 tbsp granulated sugar

• Zest of lemon


• 1 square unsweetened or semi sweet chocolate of your choice

• 2 cups of frozen fruit


  1. Beat egg whites, cream of tartar or lemon juice, and salt in a large bowl until soft peaks form. Gradually beat in sugar, one spoonful at a time, until mixture will hold stiff glossy peaks. Fold in almond extract. Line a baking sheet with parchment paper.

  2. Drop mixture from a spoon into 6 mounds; shape each into a circle, making the sides higher than the centre.

  3. Bake in a preheated 250°F /120°C oven for 75 minutes or until dry and crisp.

  4. Turn oven off and cool in oven 1 hour with door slightly open.

  5. To make citrus sauce: Whisk yoghurt, egg yolks, sugar and zest together in saucepan. Cook over low heat, stirring frequently until slightly thickened.

  6. Do not allow to boil. Remove from heat and pour into large bowl.

  7. Chill until serving time.

  8. To garnish: Melt chocolate over low heat or in microwave oven on LOW.

  9. Drizzle chocolate over meringues. Fill with sauce and top with fruit.



• 6 egg whites, at room temperature

• ½ tsp cream of tartar

• 1 ½ cups fine sugar

• ¾ cup chopped pecans

• ¾ cup mini chocolate chips

• ¾ cup toffee bits

• Cocoa for dusting


  1. Beat egg whites and cream of tartar in large bowl until soft peaks form.

  2. Gradually add sugar 1 tbsp (15 mL) at a time.

  3. Beat egg whites until they are firm and glossy.

  4. Rub egg whites between your thumb and index finger to make sure the sugar is dissolved; the mixture should not be too gritty.

  5. Gently fold in chocolate chips, nuts and toffee bits all at once until well combined.

  6. Pipe or drop spoonfuls on to a parchment-lined baking sheet.

  7. The cookies do not spread very much so you can put them fairly close together.

  8. Bake in a preheated 250°F /120°C oven for 35 to 40 minutes.

  9. If cookies start to brown, reduce heat to 225°F / 110°C.

  10. Turn off oven and leave cookies in the oven with the door slightly open.

  11. Leave the cookies to dry out in the warm oven for at least 2 hours (more time may be needed).

  12. Dust with cocoa and serve.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________


Serves 6


4 egg whites

Pinch salt

½ cup fine sugar

6 slices jelly roll, cake or brownie, approximately 2”x2” (5cm x 5cm)

6 scoops of your favourite ice cream, well frozen


  1. Beat egg whites and salt in a small bowl until soft peaks form.

  2. Gradually add sugar 1 tbsp (15 mL) at a time and continue beating until stiff and glossy.

  3. Place cake slices on ungreased baking sheet.

  4. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue into peaks.

  5. Keep in freezer until ready to bake. Freeze for at least 1 hour.

  6. Bake in a preheated 475°F / 240°C oven until meringue is lightly browned, about 2 to 4minutes.

  7. Serve immediately.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Amazingly Good Eggnog

12 servings


  • 4 cups milk

  • 5 whole cloves

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 12 egg yolks

  • 1 ½ cups sugar

  • 2 ½ cups light rum

  • 4 cups light cream

  • 2 teaspoons vanilla extract

  • ½ teaspoon ground nutmeg


  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes.

  2. Slowly bring milk mixture to a boil.

  3. In a large bowl, combine egg yolks and sugar.

  4. Whisk together until fluffy.

  5. Whisk hot milk mixture slowly into the eggs.

  6. Pour mixture into saucepan.

  7. Cook over medium heat, stirring constantly for 3 minutes, or until thick.

  8. Do not allow mixture to boil.

  9. Strain to remove cloves, and let cool for about an hour.

  10. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg.

  11. Refrigerate overnight before serving.


Egg Custard

6 servings


  • 2 cups milk

  • 2 eggs, beaten

  • ½ cup white sugar

  • 1 pinch salt

  • 1 dash vanilla extract

  • 1 pinch ground nutmeg (optional


  1. Preheat oven to 325°F / 165°C.

  2. Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined.

  3. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg.

  4. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.

  5. Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Notes:__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Dessert Crepes

8 servings


4 eggs, lightly beaten

  • 1 ¼ cups milk

  • 2 tablespoons butter, melted

  • 1 cup all-purpose flour

  • 2 tablespoons white sugar

  • ½ teaspoon salt


  1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

  2. Heat a medium-sized skillet or crepe pan over medium heat.

  3. Grease pan with a small amount of butter or oil applied with a brush or paper towel.

  4. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated.

  5. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

  6. Serve immediately.

Notes:______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Eggnog Cupcakes

24 servings



  • 1 (16 ounce) package pound cake mix

  • 1 ¼ cups eggnog

  • 2 large eggs

  • ½ teaspoon freshly grated nutmeg

  • ½ teaspoon vanilla extract


  • ½ cup softened butter

  • 1 (3 ounce) package cream cheese, softened

  • 1 (16 ounce) package confectioners' sugar

  • ¼ cup eggnog

  • ½ teaspoon vanilla extract

  • ½ teaspoon freshly grated nutmeg


  1. Preheat oven to 350°F / 175°C.

  2. Line 24 muffin cups with paper liners.

  3. Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.

  5. Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.


Chicken Recipes Because it`s less cholesterol than a egg…



















































Honey Baked Chicken

Servings: 4-6


  • 4 boneless, skinless chicken breasts

  • 1/3 cup butter, melted

  • 1/3 cup honey

  • 2 tbsp creole mustard

  • 1/4 tsp salt


  1. Preheat your oven to 350°F / 175°C.

  2. Place the chicken breasts in a shallow baking pan.

  3. In a small bowl, combine the melted butter, honey, mustard, and salt.

  4. Pour this mixture over the chicken.

  5. Bake for 1 hour or to a minimal internal temperature of 165 degrees F. Baste every 15 minutes while baking.

Shredded BBQ Chicken

Servings: 6


  • 3 skinless, boneless chicken breasts, cut in half

  • 1 12-oz bottle of barbeque sauce

  • 1/2 cup Italian dressing

  • 1/4 cup brown sugar

  • 2 tbsp Worcestershire sauce


  1. Place the chicken in your slow cooker.

  2. In a medium bowl, whisk together the barbeque sauce, Italian dressing, brown sugar, and Worcestershire sauce.

  3. Pour this mixture over the chicken.

  4. Cook for 6-8 hours on low or 4 hours on high.

  5. Shred the chicken with two forks.

Baked Honey Sesame Chicken

Servings: 6


  • 4 boneless, skinless chicken breasts

  • 1 cup cornstarch

  • 3 eggs

  • Salt and pepper, to taste

  • 1/4 cup vegetable oil

  • 3/4 cup honey

  • 3/4 cup soy sauce

  • 1/2 cup ketchup

  • 1/2 cup brown sugar

  • 1/2 cup rice wine vinegar

  • 1 tsp sesame oil

  • 1 tsp minced garlic

  • 1 tbsp cornstarch

  • Sesame seeds, for garnish


  1. Preheat your oven to 325°F / 165°C.

  2. Cut the chicken breasts into bite sized pieces and season them with salt and pepper.

  3. Place the corn starch in a medium sized bowl.

  4. Crack the eggs into a separate bowl and slightly beat them.

  5. Dip the chicken into the cornstarch then into the eggs.

  6. In a large skillet over medium-high heat, heat the vegetable oil and cook the chicken until browned.

  7. Place the browned chicken into a 9x13 baking dish.

  8. In a mixing bowl, whisk together the honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, garlic, and 1 tbsp cornstarch.

  9. Pour this mixture over the chicken.

  10. Bake for 45 minutes, stirring every 15 minutes.

Asiago Mushroom Chicken

Servings: 4


  • 2 large boneless, skinless chicken breasts

  • 2 cups mushrooms, chopped

  • 1 clove garlic, minced

  • 3 sprigs fresh thyme

  • 1 1/2 cups dry white wine

  • 1/2 cup flour

  • 2 tsp Cajun seasoning

  • 2 tbsp butter

  • 2 tbsp olive oil, divided

  • 1/2 cup heavy cream

  • 1/2 cup shredded asiago cheese

  • 1/2 tsp salt

  • 1/4 tsp pepper


  1. Pound the chicken breasts between two sheets of wax or parchment paper until they are evenly about 1/4-inch thick.

  2. Cut each breast in half.

  3. Heat the butter and 1 tbsp of olive oil in a large skillet over medium heat.

  4. In a shallow bowl, mix together the flour and Cajun seasoning.

  5. Dredge the chicken in the flour mixture and add it to the hot skillet. Cook until golden on each side then remove from the pan.

  6. Add the rest of the olive oil to the hot skillet and saute the mushrooms and garlic until the mushrooms begin to brown.

  7. Add the white wine to the skillet, scraping the sides and bottom with a wooden spoon.

  8. Add the sprigs of thyme to the skillet.

  9. Add the chicken back to the skillet and bring the mixture to a boil, reduce heat, then let simmer for 15 minutes.

  10. Add the cream to the skillet and let it heat for about 3-4 minutes.

  11. Add the asiago cheese and let it melt.

  12. Cook the mixture for about 10 minutes until the sauce is thick.

  13. Serve over pasta.

Parmesan Crusted Chicken

Servings: 4-6


  • 4 boneless, skinless chicken breasts

  • 1/2 cup olive oil

  • 1/2 cup ranch dressing

  • 3 tbsp Worcestershire sauce

  • 1 tsp white vinegar

  • 1 tsp lemon juice

  • 2 cloves garlic

  • 1/2 tsp black pepper

  • 1/4 cup ranch dressing

  • 1/4 cup shredded parmesan cheese

  • 1/2 cup panko breadcrumbs

  • 1 tsp garlic powder

  • 1/3 cup shredded parmesan cheese

  • 2 tbsp melted butter

  • Provolone cheese slices


  1. Place the chicken into a large zip lock bag.

  2. In a small bowl, mix together the olive oil, 1/2 cup ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper.

  3. Pour this mixture into the bag with the chicken.

  4. Place the bag in the refrigerator and leave it there for at least 1 hour.

  5. Preheat your oven to 350°F / 175°C.

  6. Spray a large baking sheet with nonstick spray.

  7. Place the marinated chicken on the baking sheet and bake for 15-20 minutes or until the internal temperature of the chicken is at least 165°F / 73°C

  8. While the chicken is baking, mix together 1/4 cup ranch dressing and 1/4 cup parmesan cheese in a small bowl. This makes the sauce mixture.

  9. In a separate bowl, mix together the panko crumbs, garlic powder, 1/3 cup parmesan cheese, and 2 tbsp melted butter. This is the crumb mixture.

  10. After the chicken is finished baking, remove it from the oven and brush the sauce mixture on both sides of each breast.

  11. Lay a slice of provolone cheese over each breast then spoon the crumb mixture on top of the cheese.

  12. Place back in the oven, under the broiler, for 1-2 minutes or until the cheese is melted and the crumb mixture is browned. Be careful not to burn it!

Maple Mustard Chicken

Servings: 4-6


  • 4 boneless, skinless chicken breasts

  • 1/2 cup Dijon mustard

  • 1/4 cup maple syrup

  • 1 tbsp red wine vinegar

  • Salt and pepper, to taste


  1. Preheat your oven to 425°F / 218°C.

  2. In a medium sized bowl, mix together the mustard, syrup, and vinegar.

  3. Place the chicken into a 9x13 baking dish and season with salt and pepper.

  4. Pour the mustard mixture over the chicken.

  5. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Italian Chicken

Servings: 4-6


  • 4 boneless, skinless chicken breasts

  • 1 packet dry Italian dressing mix

  • 1/2 cup packed brown sugar


  1. Preheat your oven to 350°F / 175°C and line a 9x13 baking dish with aluminium foil.

  2. In a small bowl, mix together the Italian dressing mix and the brown sugar.

  3. Place the chicken breasts between two sheets of wax or parchment paper and pound them until they are thin.

  4. Cut each chicken breast in half.

  5. Dip each piece of chicken into the Italian dressing/sugar mixture and coat well.

  6. Place the chicken into the baking pan.

  7. Sprinkle any remaining seasoning mixture onto the chicken.

  8. Bake for 20-30 minutes or until the internal temp is 165°F / 73°C. Flip the chicken over after about 15 minutes.

  9. Broil the chicken on each side for 1-2 minutes before removing from the oven.

Chicken Bacon Casserole

Servings: 8


  • 4 medium russet potatoes

  • 1 10.75-oz can of cheddar cheese soup

  • 1 1/4 cup milk

  • 10 slices bacon

  • 4 boneless, skinless chicken breasts

  • 2 cups shredded cheddar cheese

  • Salt and pepper, to taste


  1. In a medium bowl, whisk together the cheese soup and milk. Reserve 1 cup of this mixture.

  2. Wash and peel the potatoes. Cut them into very thin slices, about 1/4 inch thick.

  3. Spray the bottom of a 9x13 dish with nonstick spray and preheat your oven to 350 degrees.

  4. Spoon 1/4 of the cheese mixture into the bottom of your dish and place a layer of potatoes over the cheese mixture. Salt and pepper the potatoes. Repeat these layers two more times.

  5. Cover the dish with foil and bake for 30 minutes.

  6. While the potatoes are baking, chop up the bacon and fry it in a skillet over medium heat until crispy. Remove from the skillet and set it aside.

  7. Cut each chicken breast into thirds.

  8. Sauté the chicken in the hot bacon grease over medium-high heat until lightly browned on each side.

  9. Remove the dish from the oven and put the chicken on top of the potatoes.

  10. Pour the reserved cheese soup on top of the chicken.

  11. Cover tightly again and bake for another 30 minutes.

  12. Remove the dish from the oven and sprinkle cheese evenly over the chicken and top with bacon pieces.

  13. Cook, uncovered, for 10 minutes or until cheese is bubbly.

Glazed Shredded Chicken

Servings: 4-6


  • 4 boneless, skinless chicken breasts

  • 1 cup packed brown sugar

  • 2/3 cup apple cider vinegar

  • 1/3 cup sprite

  • 3 tbsp minced garlic

  • 2 tbsp soy sauce

  • 2 tsp black pepper

  • 2 tbsp corn starch

  • 2 tbsp water

  • 2 tsp red pepper flakes


  1. Spray your slow cooker with non-stick spray or insert a liner.

  2. Place the chicken breasts inside the slow cooker.

  3. In a small bowl, whisk together the brown sugar, vinegar, sprite, garlic, soy sauce, and pepper.

  4. Pour this mixture over the chicken.

  5. Cook on low for 6-8 hours or high for 4 hours.

  6. Take the chicken out of the slow cooker and set it aside.

  7. Pour the sauce from the slow cooker into a saucepan and heat it on the stove over medium-high heat.

  8. Mix together the cornstarch and water.

  9. Whisk the cornstarch mixture into the sauce mixture and bring it to a boil. Boil for 2-3 minutes or until it begins to thicken.

  10. Shred the chicken with 2 forks and put it back in the slow cooker.

  11. Pour the sauce over the shredded chicken and stir to combine.

  12. Sprinkle red pepper flakes over chicken before serving.

Cheesy Chicken Rolls

Servings: 6


  • 1 package refrigerated crescent rolls

  • 2 cups chopped cooked chicken

  • 2 cups shredded cheddar cheese

  • 1 10.75-oz can of cream of chicken soup

  • 1 cup of milk


  1. Preheat your oven to 350°F / 175°C and spray a baking dish with non-stick spray.

  2. Separate the crescent rolls and unroll them onto a clean surface.

  3. In a medium bowl, mix together the cream of chicken soup and milk.

  4. Place a spoonful of chicken and a spoonful of cheese on the large part of each crescent roll.

  5. Roll each crescent roll up and pinch the seal together.

  6. Place each roll in the prepared baking dish.

  7. Pour the soup mixture over the rolls.

  8. Bake for 30 minutes.


Servings: 4-6


• 3 lbs chicken legs

• 2 cups barbeque sauce

• Garlic powder

• Cajun Seasoning

• Salt and pepper


  1. Preheat your oven to 350°F / 175°C.

  2. Pat the chicken dry with a paper towel and season well with garlic powder, Cajun seasoning, salt and pepper.

  3. Place the chicken on a rack inside of a roasting pan.

  4. Cover the roasting pan and bake for 45 minutes.

  5. Remove the chicken from the oven and brush each piece generously with barbeque sauce.

  6. Bake uncovered for 30 more minutes.

  7. Increase the heat to 450°F / 230°C and cook for another 5 minutes.

Baked Potato Chicken Casserole

Servings: 4-6


  • 4 medium russet potatoes, scrubbed and diced

  • 4 boneless, skinless chicken breasts, diced

  • 4 slices of bacon, cooked and crumbled

  • 1 1/2 cups shredded cheese

  • 4 green onions, chopped

  • Salt and pepper, to taste

  • 1/2 cup heavy cream

  • 2 tbsp butter


  1. Preheat your oven to 350°F / 175°C and grease a square baking dish.

  2. Spread half of the diced potatoes into the bottom of the dish.

  3. Place the diced chicken breasts in an even layer on top of the potatoes.

  4. Season the chicken with salt and pepper.

  5. Sprinkle half of the bacon crumbles, half of the green onions, and 1/2 cup of shredded cheese on top of the chicken.

  6. Spread the other half of the diced potatoes on top.

  7. Top the potatoes with the remaining bacon, 1/2 cup cheese, green onions, and salt and pepper.

  8. Pour heavy cream over the top of the casserole and dot it with butter.

  9. Cover with foil and bake for 1 hour.

  10. Uncover and bake for another 30 minutes.

  11. Ten minutes before time is up, sprinkle the rest of the cheese on top.

Stuffed Italian Chicken

Servings: 4


  • 4 skinless, boneless chicken breasts

  • 8 oz fresh mozzarella cheese, sliced into 8 slices

  • 1 12 oz jar of roasted red peppers, sliced into 1-inch pieces

  • 1 bunch of whole leaf basil

  • 1/4 cup freshly grated parmesan cheese

  • 1 tbsp Italian seasoning

  • Salt and pepper, to taste


  1. Preheat your oven to 400°F / 200°C and grease a 9x13 baking dish with non-stick spray.

  2. Lay a chicken breast on your cutting board and cut a deep pocket into it. Repeat with all of the breasts.

  3. Stuff each breast with 1 slice of red pepper, 1 slice of mozzarella cheese, and 1/4 of the basil. Tuck it all in really well. Use a toothpick to close it up real well if you want.

  4. Sprinkle the tops of the chicken breasts with Italian seasoning.

  5. Bake for 40 minutes.

  6. Remove the dish from the oven and top the chicken with the remaining mozzarella slices and sprinkle on the parmesan cheese.

  7. Broil until the cheese is browned and bubbly, 3-4 minutes. Watch carefully!

Garlic Parmesan Chicken

Servings: 6


  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 cup bread crumbs

  • 1 cup grated parmesan cheese

  • 1 tsp dried basil

  • Salt and pepper, to taste

  • 3 skinless, boneless chicken breasts, cut in half


  1. Preheat your oven to 350°F / 175°C and grease a 9x13 dish with non-stick spray.

  2. In a small bowl, whisk together the olive oil and garlic.

  3. In a shallow dish, stir together the bread crumbs, parmesan cheese, basil, and black pepper.

  4. Season each chicken breast with salt and pepper.

  5. Brush each breast with the oil mixture then dip into the bread crumb mixture.

  6. Place the coated chicken breasts into the prepared pan and sprinkle any remaining bread crumbs on top.

  7. Bake for 30-40 minutes or until the internal temp of the chicken is 165°F / 73°C.

Spicy Fried Chicken

Servings: 6-8


  • 1 chicken, cut into pieces

  • 1 quart buttermilk

  • 3 eggs

  • 1/3 cup water

  • 1 cup hot sauce

  • 4 cups flour

  • 2 tsp pepper

  • 2 tsp paprika

  • 3 tsp cayenne pepper

  • Salt and pepper, to taste

  • Peanut oil, for frying


  1. Place the cut-up chicken in a large bowl and pour the buttermilk over it. Cover and place in the refrigerator for 1-8 hours. The longer the better but it will still be good if you don’t have much time.

  2. In a large bowl, whisk together the eggs, water, and hot sauce.

  3. In a gallon zip-lock bag, mix the flour, pepper, paprika, and cayenne pepper.

  4. Remove the chicken from the buttermilk and sprinkle it with salt and pepper.

  5. Place all of the chicken pieces into the zip lock bag with the flour mixture and shake until all pieces are coated.

  6. Remove chicken, one piece at a time, shaking off the excess flour.

  7. Dip each piece of chicken into the egg mixture, then return each piece to the flour mixture.

  8. After all the pieces are back in the flour bag, shake it up really well a second time until the chicken is coated again.

  9. Heat peanut oil in a deep pan or deep fryer to 350°F / 175°C.

  10. Working in batches, drop each piece of covered chicken into the hot oil.

  11. Fry for 15-20 minutes each, turning occasionally if you aren’t using a deep fryer.

Thank you for reading and trying out the recipes.


Publication Date: 03-21-2018

All Rights Reserved

Something as small as four chicks would not have grown to something as big as 30 hens so fast and with such success without my dear Julia and my parents. especially my dad and his advice. The support is what made this a reality. Thank you.

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