Hidden Valley Eggs
Shane’s eggs – Hidden Valley eggs in Wherrol Flat, Wingham
Shane and Brooke’s has 500 hens which are free to roam, and lay the most beautiful eggs. He has converted caravans into Chicken Pensions and moves them about the fields as needed. They go in at night and locked up safely. This does wonders for fertilising his soils. Chook poo is at a premium as most growers want to use it as it is the very best for fertilising.
Okay about his eggs. For starters, you will have some difficulty cracking them – some pretty strong shell!
Then, when you let the egg out, you will see a beautiful orange-yellow egg yolk. The eggwhite is thick, indicating it’s very fresh indeed.
Then, after cooking it – boil, poach, fry, scramble – you taste it and ahhh: you realise that’s how your backyard eggs should taste. Incredible.
- ¼ to ½ pumpkin, cubed
- 4 eggs
- Olive oil
- 2 cloves of garlic, peeled and whole
- 100ml milk
- Salt & pepper
- 1 tsp ground cumin
- 1 tbs Fresh coriander, chopped or 1 tsp dried
- English spinach, chop about 3 leaves OR 100gms baby spinach
- Eggs are best mixed at room temp. Take the eggs out of the fridge and allow them to come to room temp before you use them.
- Preheat oven 200C
- Chop the pumpkin into dices, slicing off its skin.
- On a lightly oiled baking dish place pumpkin and two cloves of garlic. Bake until soft 20-25 mins. The smaller your pumpkin cubes, the faster they cook.
- In a mixing bowl break 4 eggs, whisk to mix and add 100ml of milk.
- Season with salt and pepper.
- Add ground cumin and coriander.
- Lightly oil a medium sized baking dish.
- Slide the pumpkin and peeled garlic cloves into the dish.
- Wash and dry the English spinach OR 100g baby spinach and add this to the egg mix.
- Turn oven down to 180C.
- Add the egg mix and bake for 20 mins.
- Check after 20 mins to see that the middle has set and the top is golden brown but not burnt. You can eat this dish hot for dinner and cold for lunch.