← Poultry and eggs in the kitchen H42-04 · Module 4 of 7 · Pages: 19 · Worksheets: 5

Eggs 30 ways

Thirty tested ways with eggs from your own flock, from a soft-boiled egg to meringues, with times, amounts, safety and a plan for the spring glut

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Whole series: Poultry and eggs in the kitchen, €39

Eggs 30 ways

In short

  • Egg dishes (scrambled eggs, pies, custards) are cooked or baked until they reach 71 °C (160 °F), and a boiled egg until the yolk is firm.
  • No soft or raw eggs from your own flock for children, pregnant women, older people or the sick. Duck eggs only well cooked, for everyone.
  • Soft-boiled 4–5 min, jammy 6–7, hard-boiled 9–10 min from the boil (medium–large hen's egg).
  • Hard-boiled eggs keep 1 week in the fridge; eat peeled ones within 2–3 days.
  • Pickled eggs only in the fridge, 3–4 months. At room temperature they are a botulism risk.
  • Spring glut: pasta (H42-05), preserving (H42-06) and these 30 dishes.

What's inside

Chapters

  1. Kinds and sizes of egg
  2. Egg safety in the kitchen
  3. Boiled eggs (1–6)
  4. From the pan (7–14)
  5. From the oven (15–18)
  6. Batters and sweet things (19–26)
  7. For the pantry, salads and feast days (27–30)
  8. Whites and yolks separately
  9. Eggs in the household week
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Recipe calculators by number of eggs
  • Weekly egg use calculator
  • Thirty dishes to tick off
  • Kitchen egg record
  • Kitchen egg calendar

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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