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Category Archives: Eggs

Christmas is that wonderful time of year that we catch up with friends for pre-Christmas celebrations and with our family as we also have quite a few birthdays between now and the new year.

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  • I have a secret weakness for devilled eggs! yum!ReplyCancel

    • Katrina - The Organised Housewife

      they are so yummy, even a curried variation would be nice!ReplyCancel

      • Bev Lange

        here’s an even easier version of eggs, boil and halve as per usual, but instead of taking out yolk, simply sprinkle some curry powder over each halve (don’t get too heavy handed) and drizzle a few drops of french dressing and hep presto all doneReplyCancel

  • Imogen Hodson

    Hiya organised housewife!

    I have an idea for your {Daily task}.
    Donate the wedding dress you adore (but is clogging up wardrobe space) to…
    Angel Gowns for Australian Angel Babies Inc.
    ( OR they also have a facebook page, just search for Angel Gowns for Australian Angel Babies Inc)

    These awesome volunteers transform the dresses into beautiful burial gowns for stillborn babies. This is a completely free service.

    They will also take your random sewing supplies or ribbony bits if you feel like cleaning out your sewing stuff.

    If you need more info (or want to do a blog story), just message Sarah the CEO. She is adorable and they really love the publicity.ReplyCancel

    • Katrina - The Organised Housewife

      Thank you Imogen for these details, I have just shared it on my facebook page xReplyCancel

    • what a great thing to do with a wedding dress ..such special people sewing for those darling little babies …this brought me to tears ..ReplyCancel

    • Amanda

      I have a wedding dress I just need to save money for it to be steam cleaned& to send it to angel gown,such a beautiful thing they do.ReplyCancel

  • Imogen Hodson

    Thank you, thank you! ????ReplyCancel

  • Karin

    Than you for your wonderful ideas!! I never thought of using a piping bag to put the mixture in the eggs brilliant!!!ReplyCancel

  • Karin

    Thank you for your wonderful ideas!! I never thought of using a piping bag to put the mixture in the eggs brilliant!!!ReplyCancel

    • Katrina - The Organised Housewife

      You are very welcome, Karin!.:)ReplyCancel

  • Peta

    I’m making BBQ pulled chicken and coleslaw sliders using dinner rollsReplyCancel

    • Katrina - The Organised Housewife

      Yum, that sounds delicious Peta, I’m loving pulled chicken, beef and pork lately!!ReplyCancel

This is a good breakfast for on the go, I call them Scrambled Egg Toasties.  I don’t have any fancy machines to remove the crusts and squish the bread together, instead I cut off the crusts and used a mini chopping board to seal the bread around it.  If you have a sandwich maker that […]

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  • Lauren

    These look great! I am always looking for things I can prepare ahead and quickly heat up on busy mornings. Can these be frozen after cooking and then heated up?ReplyCancel

    • Katrina - The Organised Housewife

      Hi Lauren, Hmm to be honest i’m not sure. You could try but i think the toast may go soggy. If you give it a go, please let me know as i’m curious now.:)ReplyCancel

When my friends and I got into a conversation about how to hard boil an egg, everyone had their own methods including some interesting sounding contraptions. I thought I’d share with you some tips and how I hard boil my eggs. Tips: Use an egg at room temperature, this stops the shell from cracking Start […]

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  • Angela Woodall

    Your post today about boiling eggs is very timely for me. I’ve been trialling a few different ways of boiling eggs, but still don’t seem to have cracked it. My problem is that a day or two later when peeling them they don’t want to come away. In fact, after my last experiment the shell cracked and crumbled under our fingers making it even more difficult to peel it off. Your steps seems very similar to ones I have tried. I have heard of putting vinegar in the water and wonder if this might be the solution, but is there a taste in the cooked egg?ReplyCancel

    • Susanne

      I put my eggs into a saucepan of cold water with about half a teaspoon of bicarbonate of soda, bring to boil then stand off heat for ten minutes. Run under cold water to stop cooking process. I have tried so many tips but bicarb is the one that works for me, no more shelling problems.ReplyCancel

  • Sherry Lewis

    Vinegar will not flavor the eggs. I boil mine, drain and then “bounce” them around in the pan, cracking the shells and THEN cover with cold water, the shells peel right off after the eggs cool, haven’t had a failure yet 😀ReplyCancel

  • Julia Knock

    I have also heard that the fresher the egg – the harder it is to peel. We have chickens and if I am making hard boiled eggs – I try and use the oldest eggs rather than ones that have just been laid. Funnily enough, my “girls” have not been laying much lately ( this happens in the colder weather ) so I asked hubby to buy a carton of eggs the other day as I have been using a few for back to school baking. I decided to make mashed egg sandwiches for my daughters’ lunches today so I boiled up some eggs last night before going to bed. I ran some cold water into the saucepan to cool them and just left them in the pot overnight. When I peed them this morning – the shells came away beautifully. Now I’m wondering – was it that they just cooled in the water or were those store bought eggs a bit old ?ReplyCancel

  • Sue Craddock

    I know this has nothing to do with eggs, but I need help . I’ve got a recipe that calls for 2 packages (20sheets)of graham crackers i’m going to use honey tiny teddy”s but how much is the big question???? please can someone helpReplyCancel

  • Fiona Tonizzo

    and some vinegar in the waterReplyCancel

  • Caroline Zunic

    In my thermie!ReplyCancel

  • Amy

    I didn’t consider this when I bought it, but one of the things I love my Thermomix for is boiling eggs. I’ve spent years trying to perfect the art- and my Thermie, boom, perfect everytime.ReplyCancel

    • Katrina

      Must admit, I haven’t boiled an egg in there yet. How do you do it?ReplyCancel

      • Sarah

        The guide is in the EDC. It is so easy, put water in the bowl, eggs in the rice basket. Set the timer for whether you want soft or hard boiled, walk away and leave until it beeps at you. Fantastic!ReplyCancel

  • Melanie Smith

    I have always had a hard time getting the perfect hard boiled egg with timing and what not but I tried your technique today and it was great. Perfect egg and so easy, im converted to your method!ReplyCancel

  • Jenny Pepper

    I’ve been cooking eggs this way for years as it saves on fuel. However, if you like a ‘ coddled ‘ egg with a soft or runny yolk, only leave the egg in the hot water for 5 minutes. It’s delicious with soya sauce and Aromat. If you put a lid on the pan it boils quicker.ReplyCancel

  • Jen

    Lol, my “technique” for boiling eggs is:
    1. Put eggs in pot and cover with cold water
    2. Place on heat
    3. Go do something else while waiting for water to boil
    4. Completely forget about the eggs, then panic when I do remember them
    5. Remove from heat and run under cold water
    6. Peel and marvel at the fact they’re perfectly hard boiledReplyCancel

    • Katrina

      LOL, love step number 4!!!ReplyCancel

    • Katie

      This is my technique too :-) mostly step 4 !ReplyCancel

    • Tracey

      This is so my technique too!!! LolReplyCancel

    • Nic

      Yep this is how I mostly do it too. Especially the ‘Marvel’ bit.ReplyCancel

  • Slolea

    After boiling your eggs drain and put them in a pan with a lid. Cover the eggs with ice cold water put lost of ice in water. Leave in water for 10 minutes. Drain water leaving an in charge on bottom of pot. Then cover the pan and shake the eggs like bumper cars they practically peel them selves.ReplyCancel

    • Jenny

      Agreed!… Except I roll mine on the bench u til they’re crazed like a broken windscreen. Peel like mandarins then!ReplyCancel

  • Naysie

    I think I remember reading somewhere to add 1 teaspoon of either vinegar or bi carb soda to the water – makes for easy peelingReplyCancel

  • Edith Henderson-Benson

    My granddaughter loves hard-boiled “cracky” eggs, and at 4 years old, she now wants to peel them herself. I found a great method on-line for hard-cooking eggs – I now steam them! I put up to a dozen into my veggie steamer basket, and let the water in the pot below come to the point of steaming – then let them go for about 25-30 minutes; then plunge them into an ice-water bath for a couple of minutes. They peel so easily, and are cooked all the way through!ReplyCancel

  • Emma

    To peel the egg easily, hit the bottom of the egg on a hard surface, tear off a small piece of the shell, and slide a spoon into the opening. Then, making sure the spoon has slid underneath the egg’s membrane, you start to rotate the egg in your hand. The spoon should loosen the shell so that you can peel it away all in one piece.ReplyCancel

A super easy weeknight meal Chorizo and Vegetable Frittata Serves: 5 Prep Time Cook Time Total Time 15 mins 25 mins 40 mins Ingredients 750g macaroni pasta 4 eggs 1 chorizo sausage, halved and sliced 1 zucchini, grated 125g frozen corn kernels ½ red capsicum, finely diced 1 -1½ cups baby spinach, stalks removed, roughly […]

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  • Kristie

    Looks delicious, will have to give it a go :)ReplyCancel

  • Can you confirm that 750 grams of pasta is correct? Seems like a lot!

    And do you think it would cook okay in the oven? My grill is not really big enough for putting dishes under.ReplyCancel

    • Katrina

      Hi Tara, yes 750g does sound a lot but it is correct. Just because the macaroni is a lot smaller than normal size pasta. I can’t see why you can’t put it in the oven.ReplyCancel

  • Maybe I’m using the wrong size macaroni? Is that the cooked or uncooked weight. I made it with 250ish grams of uncooked pasta – and it barely fit in my quiche dish, and it didn’t bind at all, tasted great, but was more a pasta dish than a frittata. Not complaining just checking with you this is how it should be. :)ReplyCancel

    • I just checked the pasta packet, I used more like 350 – 400gram raw pasta…ReplyCancel

      • Katrina

        Hi Tara, Yes its the dry weight. Maybe try using a bigger quiche dish? Let me know how it turns out.:)ReplyCancel

        • Ha ha, this is turning into quite the conversation :) Did yours bind, or was the egg more like a coating for the pasta?ReplyCancel

  • Katrina

    LOL yes it is Tara! It all bind together, like a quiche.ReplyCancel

I was trying to find some healthy meals I can make and have on hand for a quick reheat for lunch, I found a recipe on for a Zucchini Feta Cake, sounded delicious.  I replaced the pancetta with 2 pieces of shortcut bacon and cooked individual portions in a muffin tin.  I pulled them […]

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These Cheese and Bacon Mini Quiches are perfect to make for parties, when you have friends over for morning tea or lunch or cold in the kids lunch boxes.  They are really easy to make and fuss free. Cut circles of puff pastry, use a cutter that is 1cm bigger than mini mufifn pan hole (as […]

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  • Kimberly

    Hi Katrina, you mention to whisk the milk and cream together but in the ingredients I can’t see how much cream? Love to make these today with my kiddies!

    Thanks for sharing.ReplyCancel

    • Sorry Kimberly that was a typo, I have fixed it now. Was meant to be milk and eggs.ReplyCancel

  • SameliasMum

    These look delicious! Must try them. Thanks for the recipe :)ReplyCancel

  • Kimberlee

    Kimberly, it doesn’t say cream it says whisk milk and EGGS :) Good luck :)ReplyCancel

  • BGDino

    Just made these for taking to work on Tuesday… great recipe!ReplyCancel

  • These look tasty and very simple! That’s my kinda recipe! Thanks xReplyCancel

  • Tonee

    I use an old shot glass, its a taller thin one. This is the only thing they get used for noadays :(ReplyCancel

  • Tonee

    Sorry, meant to say that the pastry is then only on the bottom of the quicheReplyCancel

  • Rhonda Case

    What about these Shelly Mooney?

  • Brandi

    Do you think these would hold together without the pastry at the bottom?
    We don’t do gluten :(ReplyCancel

  • Tracy

    I’ve used mountain bread for these before, it helps if you dampen the mountain bread first so it doesn’t crack.ReplyCancel

    • Katrina

      Ooh great idea, Tracey!! Never thought of using mountain bread..ReplyCancel

  • […] {LUNCH BOX FOOD IDEA} Cheese and Bacon Mini Quiches. I make these on the weekend for lunch and the kids have leftovers the next day in their school lunchbox. View recipe here. […]ReplyCancel

  • vanessa

    The pastry isn’t cooked properly at the bottom
    What am I doing wrongReplyCancel

    • Katrina

      Vanessa, i would try turning the temperature down on your oven and cooking them for a little longer. They won’t be crispy on the bottom but should be cooked.ReplyCancel

  • Jade

    i have a recipe almost identical, but you add a can of creamed corn to the egg mixture… Adds a yummy sweetness to the mini quicheReplyCancel

  • Helen

    If frozen, how would you recommend preparing them for the lunchbox? I’m a terrible cook so need specifics! Thanks.ReplyCancel

    • Katrina - The Organised Housewife

      Helen i like to take them out first thing in the mornings or if you like taking them out the night before when preparing lunches is another alternative. They defrost perfectly.ReplyCancel

  • jean

    Hi, would we need to bake for around 10-15 mins after putting the pastry shells in? Just wondering if they would be undercooked otherwise?ReplyCancel

    • Katrina - The Organised Housewife

      Hi Jean, no I don’t cook the shells alone, they always come out deliciously crisp :)ReplyCancel

      • jean

        Great! Thanks, Katrina. :)ReplyCancel

      • Fiona

        Hi Katrina – I made these last night, but the pastry stuck to the pan. I oiled with coconut oil. Any suggestions how to stop this?ReplyCancel

        • Kate - Kat's Assistant

          Hi Fiona, Hmm maybe try normal oil. I hope they don’t stick for you this time.ReplyCancel

  • […] A chose to make her some mini quichese for the moment where she is hungry for lunch and doesn’t have time to prepare herself anything.  Pop them frozen in the microwave on high for 1 minute and they are ready to eat. View quiche recipe here. […]ReplyCancel

  • Rufina

    Can I use shortcrust pastry instead of puff pastry?ReplyCancel

    • Kate - Kat's Assistant

      I can’t see why not, Rufia.ReplyCancel

  • Michelle

    Hi Katrina,

    How long do you think this would keep in the freezer?

    Thanks MichelleReplyCancel

    • Katrina - The Organised Housewife

      Hi Michelle, they should last 3 months, although ours are usually eaten well within a month.ReplyCancel

Scotch eggs Serves: 5 Prep Time Cook Time Total Time 15 mins 20 mins 35 mins Ingredients 12 hard boiled eggs 2 tbsp plain flour 1kg beef mince 1 cup fresh breadcrumbs 2tsp minced garlic (or 2 cloves of garlic) 3 green onions ¼ cup parsley, chopped 2 eggs salt and pepper, to taste 4 […]

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  • Laust

    Soft-boiled eggs!!!!!!!!!!!!!!!!ReplyCancel

  • Kristin Webber

    Yummy, making these for dinner now :-)ReplyCancel

  • Hubby loves these! I can’t work out how to do soft boiled and I think I might need to add more seasoning to the meat next time. Mine always seem to split open when I’m cooking them too, but they’re a great occasional meal. A bit fiddly for day to day dinner. :)

  • Rebecca

    Kat can you freeze these. They look deliciousReplyCancel

    • Katrina - The Organised Housewife

      Hmm…. you know I freeze everything, but I do wonder how the egg would go frozen, I’ve never tried it myself so I am a little unsure, sorry I can’t give you a proper answer Rebecca.ReplyCancel

Yesterday my cousin and her beautiful new baby girl came to visit. I know it can be tiring as a new mum and as my cousin hasn’t been well so I wanted to make some food for her to put in the freezer.  To have on hand for her for lunch, hubby’s lunchbox, an easy […]

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Crustless Quiche Serves: 5 Prep Time Cook Time Total Time 10 mins 40 mins 50 mins Ingredients 4 shortcut bacon 4 spring onion 4 eggs 400ml cream 50g melted butter ½ cup scone mix 1 cup grated cheese Instructions In a small frypan, add bacon and onion, cook until bacon has browned In an electric […]

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