Eggs

Gruyere gougére

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These are cheesey puffs based on choux pastry. Using chicken stock rather than water gives a richer flavour.

Makes about 42 servings
Preparation 20 minutes
Cooking 25 minutes

1 cup […]

Celebratory Slablova

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Celebratory Slablova
Decorated with green and gold, this is perfect for Australia Day

Servings 8
Preparation 20 minutes
Cooking 1 ½ hours (plus standing time)

6 egg whites (it’s easier to […]

Salted Caramel Soufflés with Salted Caramel Sauce

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Servings 4
Preparation 30 minutes
Cooking 30 minutes

120g butter, plus extra for greasing
2 tablespoons demerara sugar, for ramekins
300g + 2 tablespoons extra light, soft brown sugar
1 teaspoon […]

Baked Scotch Eggs

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Forget crumbing and deep-frying, these Scotch eggs are simpler and more delicious.

Makes 12
Preparation 15 minutes
Cooking 25 minutes

13 eggs
5 slices white bread, crusts removed
¾ cup (180ml) […]

Prawn Slice with Basil Mayo

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Servings 8 as an entree
Preparation 10 minutes
Cooking 40 minutes + 3 minutes resting

800g shelled green prawns
5 eggs
1 ½ cups cream
Salt and freshly ground black pepper

Basil […]

Christmas Zabaglione Semi-Freddo

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The joy of a semi-freddo is that unlike an ice-cream there is no need for an ice-cream churn. The unique properties of eggs made this […]

Lamington Trifle

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This is a play on Lamington flavours: chocolate chiffon cake layered with whipped cream and raspberry sauce garnished with crunchy coconut toffee.

Servings 8-10
Preparation 30 minutes
Cooking […]

Slablova with Strawberry Curd

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Servings: 8
Preparation 20 minutes
Cooking 1 ½ hours (plus standing time)

6 egg whites (it’s easier to separate eggs when room temperature)
1½ cups (330 grams) caster sugar
1 […]

Prosciutto Egg Cups

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These are an easy low-carb dish perfect for breakfast or lunch, for picnics and the school/work lunch box. Carb lovers can accompany with […]

Shakshuka

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Shakshuka is a dish of baked eggs which is broadly Middle-Eastern and comes from several cuisines: Turkish, Tunisian, Israeli. Like so many egg dishes, it’s […]