A visit from my brother and sister-in-law is always nice. Especially as they always bring a stash of seasonal produce from their property – they were homespun trendsetters even before farmers’ markets became trendy. This visit’s bounty was eggs. Not the regular, graded, sanitised supermarket version, but an organic, slightly soiled assortment of different sized and coloured eggs. The variation in size has some advantages; for example if you want a small egg to make a wash. However, recipes typically have been tested using standard sized eggs. Converting recipes to use non-standard eggs is quite simple: measure 50g of egg (without the shell) for each egg in the recipe. That is, if a recipe calls for 4 eggs, break enough eggs to make up 200g.
Pancakes using Angie’s Eggs
Whisk 100g of egg with 3 teaspoons of sugar in a large bowl until pale and thick. Use the whisk to stir in 1 cup of milk and a tablespoon of vegetable oil. Stir in 175g self raising flour and 50g of melted, cooled butter. Heat a large, nonstick frying pan over medium heat. Melt 1 teaspoon of butter in the pan, then carefully wipe out pan with a paper towel. Use a 1/4 cup measure to scoop batter into the heated pan. Flip pancakes over as bubbles form on their surfaces, after approximately 90 seconds, then cook on the reverse side for another minute.