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 Ecobites have compiled many great ideas and ways to prepare your Organic Googy eggs for Easter.
Boil ‘em, fry ‘em, poach ‘em, separate ‘em, scramble ‘em, whisk ‘em, bake ‘em - create many ways with one of Nature’s wonderful gifts. Enjoy!
"Googy eggs from Mother Nature’s children…allowed to be fed organically and to live naturally…to pick and scratch the dirt and to produce a fertile egg (only if they have a Daddy, in the way of the proud rooster) to reproduce as nature intended, not inhumanely caged up and battery fed."
Nature’s Dozen…
• Wash googy eggs thoroughly before opening, salmonella often collects on the shells.
• For great taste, add fresh herbs to boiling water for boiled eggs, fresh mint is a delight!
• Herbs and a dash of vinegar to water for poached eggs, cover
• Add egg yolks to soups or vegetables before serving
• Add beaten egg yolk to white sauce, when cooked
• Boiled halved egg white, pipe filling of mashed potato and sprinkle with paprika and chopped herbs and use the yolks in a separate salad
• Put through food processor with grater attachment, separately (white and yolk) for a mixed salad plate
• Add halved boiled eggs just before serving miso soup
• Add beaten eggs to cooked stir-fry vegetables
• A good way to use up leftover vegetables is to mash them with a beaten egg, then lightly cook in coconut oil like a pancake
• Egg Flip – raw organic egg yolk added to milk of choice with optional teaspoon of honey
• Add cooked egg strips to fried rice (like an omelette preparation and slice)
 • Sliced herb omelette is nice as a final food topping for salads / soups / grain dishes / tacos
• Mum’s pastry secret…eggs will prevent pastry from going soggy, beat egg and put in pie plate (brush the bottom of the plate) put in oven and allow to set, add pastry or pie base, great with wet fillings
• Boil ‘em, fry ‘em, poach ‘em, separate ‘em, scramble ‘em, whisk ‘em, bake ‘em, create many ways with one of Nature’s wonderful gifts!
Hard-Boiled Egg
1 organic egg per person
Water
1. With a sharp pin poke a little hole in the blunt end of the egg, (this stops it cracking)
2. Bring some water to the boil, let it cool down to a simmer
3. Gently lower the egg into the water and let it simmer for 12 minutes
4. Run the saucepan under the cold water tap until you can hold the egg
5. Crack the shell straight away then peel and eat it straight away
6. You shell the egg quickly to stop a grey ring forming around the yolk
Easter Egg
The most enjoyable and educational solution to toxic dyes is to create your own natural dyes by experimenting with foods like spinach, orange peel, brown onion and red cabbage (which produces a blue colouring, not red). To create a coloured design on an egg using yellow onion skins, wrap the dry outer skins around a raw egg and hold them in place with a rubber band. Hard boil the egg, unwrap it and you’ll have a lovely random design and rich orange/gold colour on your egg, or add chopped brown onions + skins to the boiling water for a lovely gold colour, especially if using brown eggs, For a lovely pink egg, soak a hard boiled egg overnight in beetroot juice.
Hide coloured eggs in the garden for a scavenger Easter egg hunt!
Easter Humpty Dumpties
4 tablespoons organic minced beef or organic sausage meat
Chopped parsley
3 organic hard-boiled eggs, shelled
2 tablespoons organic flour of choice (millet meal / buckwheat / wholemeal plain flour etc)
1 organic raw egg, beaten
4 tablespoons quinoa / millet flakes / rice crumbs
Organic coconut oil for frying
Mix together meat and parsley.
Cover the hard-boiled eggs carefully with the meat, keeping them in an egg shape.
Dip covered eggs in flour, brush well with beaten egg and coat well with the quinoa / millet flakes.
Fry for 5 minutes in heated oil, drain thoroughly on kitchen paper.
To serve, cut in halves lengthways, or add them whole, cold, to packed lunches or great for the family Easter picnic!
Poached Egg
The secret with poaching eggs is to be gentle. Don’t have the water bubbling boiling, just very hot. If you keep your eggs in the fridge, take out and run under the hot water tap to bring it to room temperature.
Pop it into very hot water for 30 seconds. This will stop the white from spreading in the pan while you’re poaching it.
Break the organic egg into a pan of very hot water – not boiling – and cook for 2 - 3 minutes.
Lift out the egg with an egg lifter.
Omelette
 Separate organic eggs
Beat the egg yolk well + add juice (eg organic orange or mango) continue to beat (approx. 2 tablespoons of organic juice for 3 egg yolks)
Stiffly beat egg white and fold into yolk mixture
Heat 1 tablespoon organic coconut oil over low heat, pour mixture into pan, cover with lid.
With a fork draw the mixture away from the side so that the uncooked egg will run down on to the hot pan. Do that all the way around
While it’s still a bit runny on top sprinkle the filling on half the omelette.
Now from the handle side of the pan, fold the omelette over
Shake it on to a warm plate and sprinkle with fresh chopped herbs and sprouts
Any organic filling you like, either separately or in combinations : grated cheese, grated apple, herbs, cooked vegetables, sliced tomato, grated zucchini and cheese + organic baked beans, finely cut vegetable straws, mushrooms, salmon / tuna, slithers of cooked organic chicken, for the sweet teeth prepare a thin fluffy omelette place flat on serving plate and spread with a quality organic jam down the middle and fold over, sliced fruit, honey, chopped nuts, etc.
Omelettes make a quick meal served with a lovely mixed seasonal organic salad.
Scrambled Egg
 Most children love scrambled egg, and it can be used as the base for many delicious meals.
1 organic egg + 1 tablespoon milk of choice + 1 teaspoon organic coconut oil
Beat egg and milk together in a small bowl or cup. Add coconut oil in small pan, pour in egg mixture and stir until set, light and fluffy. (add more eggs for more servings)
Try adding the following, either separately or in combinations:
1 tablespoon organic cottage cheese
1 tablespoon grated cheese
1 dessertspoon chopped parsley
Leftover cooked vegetables
Grated apple
Corn
Mashed peeled tomato
Grated zucchini
Organic baked beans
Herbs
Vegan Googie Alternative
Scrambled Tofu
 1.
1 cup cooked brown rice, tofu, diced onion, carrot, celery, tamari, finely grated ginger, crushed garlic, fresh herbs, oregano
Marinate tofu in tamari, sauté onions, garlic, ginger and add vegetables + herbs, simmer covered for 5 minutes, mix through tofu and rice.
2.
Saute onion, add chopped tomato, stir add tofu and stir until resembles scrambled googies, add chopped parsley.
French Toast
 2 organic eggs + 1 cup milk of choice + 4 slices organic bread + a little organic coconut oil for frying + cinnamon or honey (optional)
Lightly whisk together eggs and milk. Cut bread into strips or triangles, dip into milk-egg mix and then fry until golden.
Delicious with apple puree and a light dusting of cinnamon – an Easter breakfast treat the whole family will love!
Bunnies In The Hole
For each serve you will need:
1 slice of organic bread
Organic butter
1 organic egg
Use a biscuit- cutter or a small glass to cut out a round in the centre of the bread. Spread organic butter on both sides and place bread in frying pan. Break egg carefully into centre and cook until it is set.
Fried Egg
For each serve you will need:
A little organic coconut oil
1 organic egg
Brush pan with oil and gently fry egg until set. Don’t cook over too high a heat, as this makes the egg white tough.
For a taste change, sprinkle grated cheese or parsley over the egg while it is cooking.
Nice served with heated organic wheat-free and no added sugar, spaghetti/ sliced cooked mushrooms.
Baked Eggs
For each serve you will need:
1 ripe but firm organic tomato
Organic coconut oil
1 organic egg
1 tablespoon grated cheese
Slice the stem end off the tomato and carefully scoop out the pulp.
Place on a greased oven tray, put in a dab of organic butter / coconut oil and cook in a hot oven for 3 minutes.
Remove from oven and break in one egg, sprinkle with cheese and return to oven for a further 10 minutes or until eggs are set.
For variety, mix the grated cheese with fresh organic breadcrumbs and parsley or basil.
Good Friday Fishy Frittatas
 These child-sized frittatas are delicious hot or cold.
60g grated cheese + 2 shallots, finely chopped (optional) + 2 organic eggs + ¾ cup milk of choice + ¼ cup orgran SR flour + 1 x 95g can tuna slices (or use salmon) in springwater, well drained + coconut oil
Place all ingredients in a bowl and beat with a fork until well combined. Brush patty or muffin pans with oil, then spoon 1-2 tablespoons of fish mixture into each and bake at 190C for 12-15 minutes, until firm. Remove from oven and cool slightly before turning out.
• For variety, substitute corn for the fish or add diced capsicum, can omit the flour and add canned fish + steamed pumpkin / potato + finely shredded silverbeet /spinach.
Vegetable Frittata
This makes enough to serve a hungry family of four.
1 tablespoon organic coconut oil
1 large red onion, diced
1 clove garlic, crushed
2 tomatoes, chopped
3 cups mixed organic seasonal vegetables (e.g. broccoli florets, grated zucchini, chopped capsicum, corn, asparagus, sliced mushrooms)
5 organic eggs, lightly beaten
1 tablespoon chopped parsley, + any other herbs you like
Heat oil in large frying pan and cook onion, garlic, tomatoes and vegetables for approx. 5 minutes, stirring occasionally. Add eggs, herbs and seasoning. Cook over low heat until just firm, then brown top lightly under griller.
Serve with huge seasonal organic green salad and crunchy freshly baked organic bread.
Egg Fingers
Great finger-food treats, the children will love, for a welcome change, served hot or cold. They are great to pack into lunch boxes.
4 organic hard-boiled eggs + 1 tablespoon cooked brown rice + 1 tablespoon chopped parsley + 1 tablespoon fresh organic breadcrumbs + 1 tablespoon grated cheese + 1 egg, separated + 1 tablespoon polenta + 1 tablespoon organic coconut oil
Combine hard-boiled eggs, rice, parsley, breadcrumbs and cheese.
Add egg yolk and mix well. Shape tablespoons of mixture into fingers, brush with beaten egg white and roll in polenta. Cook in hot oil until brown and delicious!
Souffle
 Preheat oven, prepare white sauce and add whatever your soufflé heart desires…cheese, herbs, cooked chicken, salmon, etc, remembering the more added ingredients to your soufflé will make it heavier and then the less it can rise.
Separate organic googies, make sure there isn’t any yolk with the whites and your egg white bowl and whisk is free of oils, a light coating of a rubbed lemon before adding the whites will free of any oils, mix yolks lightly with added orange juice 1 tablespoon to 4 egg yolks, add to cooled white sauce, whisk room temperature whites until they form peaks, making sure not to over-beat or will not rise, the secret of a soufflé, lightly fold into sauce mixture with lots of love and care and fill into a soufflé dish or individual dishes, allowing space for your soufflé to rise, quickly open oven door and lovingly place in the oven, without being tempted to open the door whilst cooking, or you can be serving a collapsed soufflé.
Souffle will collapse as they start to cool, not unlike a hot air balloon – it’s the air that keeps ‘em up..serve to your families taste, mine prefer it cooked right through. Experiment and enjoy!
Impossible Quiche
An easy all in together preparation, that is really quick to prepare, and there is no pastry to worry about – the ‘magic’ quiche makes its own.
4 organic eggs + 2 cups milk of choice + ½ cup flour of choice, seasoning if desired + dash of organic coconut oil
Sweet version may add 1 cup of organic shredded coconut + optional dash of honey vanilla, cinnamon , nutmeg
Lovingly beat together, for sweet version stir in additions, pour into lightly oiled pie plate and bake until set ( approx.35 – 40 minutes)
Savoury Creation…add any additions of choice eg., onion, ½ cup grated cheese, chopped herbs, drained tuna/salmon, steamed potato,greens (sliced silverbeet) etc.
Egg Mayonnaise
2 organic egg yolks + 2 tablespoons lemon juice + 1 cup organic coconut oil + lemon rind + teaspoon honey + seasoning.
Blend all together, except oil, slowly pour oil through food processor without stopping motor, add herbs (dill, marjoram)
Some tasty variations.. curry powder
For green mayo, delicious with baby whole potatoes, combine basil, parsley or spinach, pinenuts and grated cheese through food processor until smooth(like a pesto sauce) add to mayo and sprinkle with pinenuts.
* If your mayo happens to break on you, don’t despair, place a couple of tablespoons of hot water into your blender and slowly re-add the broken mayo. Make sure that all ingredients are at room temperature to start and you shouldn’t have any brok
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