Help - the cackleberry flood has started!

The cackleberries that came in one a day for months on end have gone up to 3 a day in recent weeks. Today I got 8 and I don't know what to do!

We had some 12-egg-omelettes, pavlova with lemonsauce (made with the yolks) over the top, lemon honey, homemade mayo, nice frittata, and pickled eggs. I used leftover yolks as hairshampoo, and filled the incubator with 4 dozen, but running out of ideas now.

What could I bake or cook that uses lots of eggs?
Let your imagination run wild!

15 comments

An intelligent species!

Wink

Just don't mess with my cake batter!


I have the same problem as Jeremy, I'm fairly hairy, except for the back of my hands where my knuckles drag on the ground.

Laughing

Laughing

[quote="Jeremy"]
Hairy hands indeed! You should see my toes!

Wink

[/quote]

I have just [url=http://www.stuff.co.nz/stuff/0,2106,3795855a1860,00.html][b]THE Job[/b][/url] for you then jeremy

Razz

Good grief TP!
Where do you get these recipes from??

While the egg-yolk dominant recipe is T & T, I haven't tried making the all-white one before. Let me know how it goes if you make it, ok?


Hairy hands? What are we gorillas?

Wink

When I worked in a pastry kitchen years ago we folded many a mixture with our arms in huge mixing bowls! Cake batters, mousses,etc...Now I cook food,that is even more interesting!

Hairy hands indeed! You should see my toes!

Wink

J

TP ...

What on earth do you do with the 36 egg whites that don't go into the cake?

I guess I'd whip up a big fruity pavlova!

Carol

Things to do with 36 egg whites

Laughing

:

2 - Facial mask.

3 - Biscotti recipe (posted in the Bake Sale thread)

The remaining 31 whites should make the 900g needed for the following recipe:

It's called [u][b]Kek Lapis Orak-Arik (Zig-Zag)[/b][/u]

(A) Beat until light and fluffy.
900g egg whites
200g castor sugar
200g cake flour
1 1/2 T ovalette

(B) Beat until light and creamy.
200g butter
5T condensed milk

(C) Flavouring of your choice. Original recipe uses coffee and chocolate emulco. I prefer to use very thick instant coffee paste. Idea is one layer is without flavouring, alternate with flavouring layer. It's called Zig-Zag because we use a zig-zag press at every layer. The cross-section shows a nice serrated pattern.

Rest of the recipe is as in the Spice Layer Cake. Oh....almost forgot. The most efficient and fail-proof way to combine (A) and (B) is to DIG IN with your bare hands. I wouldn't advise those with hairy hands to do this.


OMG - that is the ultimate in getting rid of eggs.
Not sure if I am allowed to bake that

Crying or Very sad

cause we'd eat it all at once and gain 2kgs each probably.
Maybe I should go for a smaller tin and half the recipe, so I don't feel so guilty! And now extra fattening ingreds in red added!!!

Any other good ideas?
Keep em coming!

Recipe has added instructions in red. Pls note. It is a really good cake but don't sue me for any damage!


Aaaah ... and this is where my problem always lies ...

[quote]
Serve in very dainty slices.
[/quote]

Sigh.

Laughing

Laughing

Love eggs! Wish I had room for chooks in the garden.

Love that recipe TP! I'm gonna be doing that ... regardless of the damage!

Smile

Carol

Cake or brioche?

Jeremy

Yup, cake it is. We have an extremely rich cake called the Sarawak Spice Layer Cake....so rich that I only dare make it twice a year max, because I really love it. There are many versions...here's one of them. Be prepared to stand at the oven for an hour and a half...at least.

(A)
[size=18]39[/size] egg yolks
6 egg whites
240g castor sugar
240g cake flour
1 1/2 T ovalette (emulsifier)
1 T mixed spice

(B)
450g buttah
6T condensed milk

Beat (A) until light and fluffy. In separate bowl, beat (B) till creamy. Combine. Grease and line bottom of 9" square tin by 3" high. Allow 5 to 6 dinner spoons per layer. Bake first layer using both top and bottom heat @ 170 deg C. Subsequent layers are baked using top grill @150 deg C for 15 to 20 mins. A layer is done when it's deep golden brown in colour. Press down each baked layer with something flatish. I use a taufoofah spatula. [color=red]Brush melted butter on each layer to moisten the cake. (Can it get more rich than this???) and to improve the keeping and yum quality of the cake*... you can also brush brandy on the layers.[/color] Enjoy! Serve in very dainty slices.

[color=red]* The cake keeps very well (wrapped) and improves with age in the fridge....that is, if you can resist reaching for slice after slice after slice...[/color]


Wow that is rich, you should apply it to your thighs directly if your a diet freak!

J