Thursday, 25 June 2015

Pea-egg quiche

I used two eggs. The pea-eggs' mean weight is 99 g - a large hen egg is 63-73 g. 
The pied black-shouldered peahen, being 2 years old, has come into lay, but since she's not been near a male for three weeks I've assumed that the eggs are not fertile and therefore available for culinary purposes. This evening I've made a couple of quiches using these eggs, roughly following Delia Smith's basic quiche recipe, but adding bacon, a small onion (fried) and a courgette chopped into sticks and browned in the pan. I have to say I couldn't make out any particular flavour from the pea-eggs, but it was by far the tastiest quiche I've ever had.

Just out of the oven.

The yolks are not particularly richly coloured, so the filling is quite pale.

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