The below article was issued for the South African Poultry Association (SAPA) by Protactic Strategic Communications
Do you know what goes best with South African summer holidays? Eggs. Think we’re joking? Show us padkos for the trip down to Durbs that doesn’t have egg mayo (or at least boiled eggs in a Tupperware). A camping breakfast that doesn’t include scrambled eggs on the skottel. Or that, morning after last night’s braai, breakfast that doesn’t feature a boerie-filled omelette!
Eggs are part of our festive food, whether we’re cooking them up in holiday favourites or cultural cuisine, for road trips or party dips, or for picnics in the park or beside the pool. South Africans love the affordability of eggs and the ease with which they can whip them into something simple – or spectacular – at this special time of year.
Aside from the fact that eggs can be used for any meal at any time of day, another attribute that makes them a popular food for the whole family is their nutrient density. Mums know that eggs are valuable contributors to the overall nutritional balance in diets for all ages and an excellent and affordable source of high-quality protein.
For something a little different these holidays we’re making over two celebration must-haves: eggnog and the original party snack, deviled eggs.
Because our holidays fall in summer, warm eggnog is just not an option. But when combined with a South African all-time festive favourite, trifle, as an eggnog custard, we’re here for it!
Dress it up with torched meringue and you’ve got the most eggcellent showstopper for the dessert table that will make even the family (or neighbourhood) dessert queen jealous.
Deviled eggs have been a party staple since the 1940’s – and even earlier! But gone is the traditional half-egg snack and in its place is a stylish crispy egg crostini canapé that will wow your guests and your bank balance (it’s that simple to make).
This holiday, crack open your egg-inspiration and think affordable eggs, any time, any meal for your padkos or party snacks!
Like EGGcellentFood on Facebook and follow us on Instagram eggcellentfoodsa, for further information and recipes visit www.sapoultry.co.za.
Eggnog Trifle with Torched Meringue
Serves 8-12
Preparation time: 1 hour
Cooking time: 20 minutes
Ingredients:
- 430 ml (1¾ cups) castor sugar
- 4 eggs, separated
- 30 ml (2 tbsp) cornflour
- 5 ml (1 tsp) ground cinnamon
- 500 ml (2 cups) cream
- 125 ml (½ cup) milk
- 15 ml (1 tbsp) vanilla essence
- 90 g packet instant vanilla pudding
- 500 g Swiss roll with jam, sliced 1 cm thick
- 125 ml (½ cup) brandy or sherry
- 250 g packet small strawberries, stalks removed and halved
- 250 g packet mixed berries
Method:
- For the eggnog custard, beat together 180 ml (¾ cup) of the castor sugar, yolks, cornflour and cinnamon in a heatproof bowl until pale.
- Bring the cream and milk to a boil in a medium saucepan over medium high heat. Remove from the heat and stir in the vanilla. Slowly pour the cream mixture into the yolk mixture while whisking constantly.
- Pour the custard back into the saucepan and cook over low heat for about 8 minutes, while stirring until thickened and smooth.
- Transfer to a bowl and cover the surface with plastic wrap. Cool to room temperature then refrigerate for 2 hours.
- Prepare the instant pudding according to packet instructions. Beat in the custard.
- For the trifle, slice 4 of the Swiss roll slices in half and arrange around the side of a 2.5 L trifle dish. Add more Swiss roll slices to the base of the dish. Drizzle with half of the brandy/sherry.
- Spoon in half of the custard, top with remaining Swiss roll slices, brandy/sherry and custard. Arrange strawberries around the side of the trifle dish. Sprinkle mixed berries on top of the custard.
- For the meringue, place the egg whites and remaining 250 ml (1 cup) castor sugar in a heatproof bowl set over a pan of simmering water and whisk for 5 minutes or until the sugar has completely dissolved.
- Take off the heat and beat (a stand mixer works best) for about 10 minutes or until stiff and glossy. Spoon meringue on top of the trifle. Use a blow torch to brown the meringue.
Tip:
The eggnog custard can be made a day in advance.
New Years Eve Party Snack
Crispy Egg Wedge Crostini
Makes 24
Preparation time: 35 minutes
Cooking time: 20 minutes
Ingredients:
- 6 hard-boiled eggs, peeled
- 80 ml (⅓ cup) mayonnaise
- 5 ml (1 tsp) Dijon mustard
- Salt and pepper
- 60 ml (¼ cup) cake flour
- 1 egg, beaten
- 250 ml (1 cup) dry breadcrumbs
- Canola oil, for cooking
- 1 French loaf
- 200 g packet pimento stuffed green olives, drained
Method:
- Slice each egg into 4 wedges and remove the yolks. Add 30 ml (2 tbsp) of the mayo and mustard to the yolks and mash or blitz until smooth. Season with salt and pepper. Spoon into a piping bag fitted with a star nozzle.
- Season the flour with salt and pepper. Working with 1 egg wedge at a time, dust in the flour, then beaten egg and cover in the crumbs. Repeat with the rest.
- Heat enough oil for deep frying over medium heat. Deep fry the wedges, in batches, in the hot oil for about 20 seconds or until golden and crisp. Drain on paper towel. Repeat with the rest.
- Slice the French loaf into 24 x 7 mm thick slices and pack out on a baking tray. Drizzle with extra oil and toast under a hot grill for about 3 minutes or until golden (one side only).
- Spoon dollops of the remaining mayonnaise into the crostini centers and top with the deep-fried egg wedges. Pipe dollops of the yolk filling into the egg wedges.
- Thread an olive onto 24 cocktail skewers and secure the egg wedges onto the crostinis with this.
Tips:
- Make your own breadcrumbs by blitzing the remainder of the French loaf until coarse crumbs form. Spread out on a baking tray and bake at 140°C for about 20 minutes, stirring occasionally, until the crumbs are dry. Cool. Blitz again.
- Replace the olives with cocktail gherkins.
