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Eggs
The chickens at Penrhos have started laying eggs again, like everything in nature they have had a rest and now know Spring approaches.
The egg is the universal symbol of spring and Easter and rebirth It has been dyed, painted, adorned, embellished and eaten in celebration of the symbolic significance of new life. Pagan festivals were held every year to honour the ancient Greek goddess Eostre. Celebrated at the Vernal Equinox, the festival marked the return of longer days. At this time of year the god of light won a victory over his twin, the god of darkness. The Christian church changed the pagan holiday in a celebration of the victory of the god of light (Jesus) over darkness (death) and occurs on the first Sunday after the first full moon after the Vernal Equinox. From pagan celebrations of fertility through to modern day decorated eggs, the egg has been central to celebrations.
Eggs are a very powerful food with a lot of energy which is hardly surprising as it has, of course, the potential of life. The Chinese consider one egg sufficient for six people as it is when mixed into eggdrop soup or fried rice. A modest number of eggs a week provide high quality protein, the fats in the yolk help in the protein assimilation and provide an array of essential vitamins and minerals, particularly vitamins A, D, E and K, and iron.

Preheat oven to 180°C/350°F/gas 5.
Shred the sorrel, then place in a pan and wilt over a high heat for 1 minute. Beat the eggs and stir in the sorrel and grated parmesan. Melt the tablespoon of butter in a sauté pan and, when foaming, pour in the egg mixture.
Cook over a low heat for a couple of minutes, or until the sides begin to set. Transfer to the oven and cook for 10 – 12 minutes or until set and golden.

Slice the mushrooms and cook in the oil until turning brown. Pick over the spinach, remove any thick stems, wash and finely shred. Add to the mushrooms and cook over a fairly high heat until all the moisture has evaporated. Season with salt and pepper. Butter the ramekin dishes well and divide the mixture between them, making a slight well in the centre. Break an egg into each well. Melt the remaining butter and stir in the breadcrumbs and herbs. Scatter over the top of the dishes. Place the dishes in a shallow baking tray. Pour in enough hot water to come two thirds of the way up the sides of the dishes. Bake for 12 minutes or until the eggs are lightly set.

Place the flours and salt into a bowl. Make a well in the centre and pop in the yeast. Warm the milk to hand hot, add half the milk and the sugar to the yeast cover with a little of the flour and leave until frothy. Melt the butter in the remaining milk and, together with the egg, stir into the flour and yeast adding as much flour or water as necessary to make a soft but not sticky dough. Knead well then put into a clean bowl, cover with a damp cloth and leave in a warm place until double in size. Roll out on a floured board to ½" thick and cut out 2½"circles. Oil a fry pan or griddle and cook the muffins for five minutes over a low heat on either side. Remove and cool.
Beat the eggs with a little milk and season well. Stir in the tomatoes. Melt the butter in a pan, pour in the eggs and stir continuously with a wooden spoon until the mixture thickens.
Pull the muffins in two and toast lightly. Pile the eggs on top of the muffins, scatter over the tarragon and serve.

Warm 6 tablespoons milk to tepid and add the yeast. Leave until it foams. Sift the flour and sugar into a bowl. Make a well in the centre and pour in the yeast mixture, sugar, eggs and enough milk to make a smooth dough.
Lay the dough on a floured board and knead the dough until it is smooth and elastic. Incorporate the butter and return the dough to the bowl. Cover the bowl and leave the dough to rise until it is double in bulk (3 hours and room temperature).
Knock back the dough and leave it to rise again until it has doubled in bulk.
Knock the dough back, divide into thirds. Roll each third into a long rope then braid these ropes. Tuck the dyed hard boiled eggs into the braid and leave again until double in size. Brush with a little extra milk. Bake in oven for 15 minutes.
Lower heat to 350° and bake for a further 20 minutes. Remove to a rack and cool.

Put the zest and juice of the lemons into a large bowl with the sugar and egg yolks. Place over a pan of simmering water and cook over a low heat, stirring constantly for about ten minutes until the mixture coats the back of a spoon. Whisk in small amounts of butter at a time. Remove from the heat and allow to cool.
Whisk the egg whites until stiff. Fold half the beaten egg white into the lemon mixture mixing well then gently fold in the remaining half. Divide between four serving glasses and chill before serving with a lemon slice as garnish.

Beat the egg yolks with 9 oz (250g) of the caster sugar until very smooth and nearly white. Whisk the egg whites until stiff, add 3 oz (75g) sugar a spoonful at a time, beating well after each addition. Bring the milk to the boil with the vanilla pods, lower the heat and, barely allowing the milk to simmer, drop a spoonful of meringue in the milk and cook each one very lightly on each side (flip it over) for about 30 seconds. Makes about 20.
Strain the milk, add some extra if necessary, to make 1¾ pint (1 litre). Pour over the egg yolk and sugar mixture, pour into a pan and cook very gently until it thickens. Do not allow it to get too hot or it will curdle. The custard is ready when it covers the back of a spoon. Remove from heat, cool slightly, then pour into a large glass bowl. Carefully place the poached egg white on top. Decorate with primrose and violets.

· Penrhos Court - Kington - Herefordshire - HR5 3LH - UK ·

Telephone: 01544 230720 • Facsimile: 01544 230754 • Email: info@penrhos.com