Brilliant video. Thanks. I was really inspired. We‘re presently sitting on about 40 eggs so we froze 2 dozen. Such an inspiring YouTube. After watching your video about food drying we are now looking to buy one too. Thank you.
Home made dried eggs anyone?
- Thread starter British Red
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Excellent. Remember, when mixing the powder, add a little water at a time and stir until smooth.
That was brill thanks Red, watched it all and now the kids will have to as well, we've got everything we need!!
Thanks Tony! Last years onions have started to spout this week (its been a warm old Winter) so I've had to dice and dry 100 onions 
. Its a funny old life this one, we seem to be preserving, sowing and harvesting all at the same time! I'm preserving last years seed sown onions at the same time as sowing this years. Should get us through the hungry gap though!
. Its a funny old life this one, we seem to be preserving, sowing and harvesting all at the same time! I'm preserving last years seed sown onions at the same time as sowing this years. Should get us through the hungry gap though!
Aye, we lifted the far-too-old final parsnips today, in an attempt to clear a good area of our fruit cage for new seeds. With some time, heat, butter, salt and black pepper, we now have about 3kg of buttered parsnip mash in the freezer. It makes fantastic shepherds/cottage pie, or a great addition to bubble’n’squeak.
Keep up the videos Hugh, they are all inspiring!
Cheers, Bob
Keep up the videos Hugh, they are all inspiring!
Cheers, Bob
Thanks Bob. I blanched & froze about 25 square feet of parsnips last week too . Could have done more but decided to seed save more than normal. Winter wheat was dire this year due to weather & I always think parsnips are the easiest bulk carb to manage self sufficiently in the UK.
Ok, So i thought i'd have a go at reconstituting the eggs for a scrambled egg breakfast. added small amounts of water to get a smooth paste, then added some more, let the mixture sit for a bit then cooked in butter. Hmmmm, couscous anyone? The flavour was there, but the texture was way off. What have i done wrong???
They looked fine, but came out a bit like a soggy polenta. i wonder if i didn't blend them for long enough (they did have a good whaz). Or i added too much/not enough water. I used 4 tbsp of powder. What quantity of water would you use?
Many Thanks
Many Thanks
Hmmmm did you put them through a fine (flour) sieve? If not, that might explain it. I don't measure the water, rather keep adding until its dort of emulsion paint consistency.
Maybe leave longer to absorb water too?
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