Wednesday, October 31, 2012

Waiting for eggs (and a Whole Egg Warm Vanilla Custard Sauce)

Our spring brought to us these adorable, albeit rather noisy, little chirping fluff balls.


They were loved and held and carried about and played with and just all around adored for the entire summer.  Oh yes, and they were each christened a name:  Cutie, Sweetie, Luke, Lemon, and Jane.  It did just so happen that the naming occurred before we were sure of their gender.  Of course, that eventually became apparent when Jane began to crow.  So did Sweetie.


We bid farewell to, ahem, "John" and Sweetie.  They were whisked off to our friends' house a bit further out into the country where our neighbors wouldn't be disturbed by the adolescent attempts at crowing coming from our backyard (which were actually steadily improving in power and volume day by day).


All eyes were now on Cutie, Lemon, and Luke, er, Lucinda (note taken that naming of chickens should either remain truly ambiguous or else wait until the crowing does or does not commence) to see when the first egg would appear.  We waited through the hot and humid summer, welcomed the cooler fall breezes and watched the leaves begin to fall.  And then the day came.  
Two little eggs were discovered in the laying box.


What better way to celebrate than to make a delicious Whole Egg Warm Vanilla Custard Sauce to top our Apple Cranberry Baked Oatmeal.  Most traditional custards call for the egg yolks only, but I am more a fan of using the whole egg.  Gently sweetened with honey, with a smooth vanilla flavor, this sauce was a perfect way to take our breakfast from yummy to celebratory.  And this was truly an occasion to celebrate!  Our little chicks had grown up!

Whole Egg Warm Vanilla Custard Sauce

2 cups rice milk
2 Tbsp. honey
2 tsp. vanilla
2 farm fresh eggs
1 Tbsp. arrowroot powder
pinch to 1/4 tsp. salt

1.  In a saucepan, combine milk, honey, vanilla and salt.  Stirring constantly, heat to almost a boil.  Remove from heat.

2.  In a small bowl whisk together well the eggs and arrowroot powder.  Slowly, while continuously whisking, pour in about 3/4 cup of warmed milk mixture.  This will temper the eggs.  Pour the egg/milk mixture into the sauce pan, stirring well.

3.  Return pan to the heat and stir constantly over medium heat until mixture thickens and coats the back of spoon.  Remove from heat.  Serve over Apple Cranberry Baked Oatmeal.



2 comments:

  1. Hooray for your chickens and their fresh eggs!

    LK

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    Replies
    1. Thanks! Yeah, we're pretty excited...one little teeny "beginner" egg every day! ;)

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