Wednesday, October 03, 2018

egg bread recipe experiments

I'm trying to use up our chicken eggs.

This makes a sweet egg bread pancake cookie that will go well with cheddar cheese, sausage or even mixed berries.  We ate a lot at first like they were cookies, and I'm going to save some to reheat with cheese and veggies later.  Our dogs highly approved of them, as well - so they won't make bad treats to give out when we are done with the batch and want to try another go at it.

Heat oven to 425 degrees.


1/2 cup of butter + some for brushing pans
1/2 cup granulated sugar
1/3 cup brown sugar
6 small sized chicken eggs (maybe even more... will try more)
1.5 tsp baking powder
.25 tsp baking soda
1 tsp nutmeg
3 tsp ground ginger
3/4 tsp salt
1 tsp vanilla extract
2.75 cups of flour
1 cup whole milk

Whip eggs and sugars together.  Add vanilla.
Add butter cold and whisk until small pieces remain in batter.
Mix baking powder, baking soda, nutmeg, ginger and salt together into a small bowl.
Put these dry ingredients above into the batter a bit at a time, whisking constantly.
Add 1 cup of flour.  Combine
Add 1/2 cup of milk. Combine
Add 1 cup of flour.  Combine
Add other 1/2 cup of milk.  Combine
Add remaining flour (.75 cup)

Using a basting brush, coat two baking sheets with melted butter.
Drop large tablespoons of batter cookie-style onto sheets.
Cover remaining batter and set aside.
Bake in 425 degree oven until outer edges are browned but not blackened, about 10 minutes.
egg 'cookies' will resemble pancakes and will harden as they are taken out of the heat.
Use a metal spatula to immediately remove from baking sheet onto aluminum foil or rack.
Brush pans again with melted butter and use remaining batter.

Let cool and then package in a covered container.

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