by Angela Marshall

Here we are in September and all those back-yard chooks are revelling in the increased day length (even if those days not yet reliably warm) and are pumping out large numbers of fabulous fresh eggs. If your poultry has access to fresh green grass, insects and a few worms plus  your delectable kitchen scraps, those eggs will have a deep orange-gold yolks and dense egg whites. So here are a few recipes that celebrate the abundance of wonderful spring eggs.

(based on weight of egg whites – scale up quantities to suit your crowd)

If you have chooks of a range of breeds and ages, the eggs can range from tiny pullet or bantam eggs (maybe 30 to 45 grams) to great big googs of 70-80 grams from mature hens. This makes a nonsense of recipes that call for a certain number of eggs, and for pavlova or meringue this is a common reason for a less than perfect outcome.

Use all your unneeded egg yolks to make delicious custard or lemon curd.

Basic meringue

(caster sugar is double the weight of egg whites – you can scale it up or  down with this simple ratio)

egg whites at room temperature

a pinch of salt

caster sugar

Preheat oven to 150º C without fan. Using an electric mixer on medium speed, whip egg whites and pinch of salt in an impeccably clean steel or glass bowl until frothy and then add the sugar gradually one tablespoon at a time. The sugar must completely dissolve into the egg whites so do not be tempted to increase the speed. You can check by rubbing a tiny amount between your fingers to check for grit. Once the mixture is stiff and glossy and will hold fancy peaks you can place it in spoonfuls on a baking parchment-covered tray, pop into the oven and immediately turn it down to 120º C. After five minutes lower the temperature to 100º C for around an hour.

A pavlova for 6-8 people

(a pavlova has a crisp shell and slightly gooey centre unlike meringues that
are dry)

125 gms egg whites

a pinch of salt

250 gms of caster sugar

2 teaspoons of cornflour

1 teaspoon white wine vinegar

A few drops of pure vanilla essence

Pretty much as above. Whip the egg whites with a pinch of salt and about a third of the sugar for about three minutes and add the rest of the sugar by the tablespoon until the mixture is thick and glossy and the sugar is completely dissolved (rub a little of the mixture between your thumb and finger to feel for grit). Once completely smooth, sprinkle the rest of the ingredients over the mixture and fold through quickly but gently using a large metal spoon. Spoon onto your baking paper tray (I draw a circle on the paper to guide me), and leave the edges raised with pretty, curly spikes. Slide into the 120º C oven for thirty minutes, drop the temperature to 100º C for another hour. Turn the oven off and allow to cool in the oven for several hours or overnight.

Do not peek into the oven while cooking.

Decorate with whipped cream and soft fruit of your choice close to the time you will be serving it.