Korean egg rolls with bacon

egg rolls

Egg-cellent egg rolls with bacon and chives.  Does it get any better? 🙂

When you have lots of chickens, you get lots of eggs.  Except of course when the weather changes and the chickens molt and they go on an egg strike in efforts to stay warm and grow new feathers.  Then they don’t bother laying you eggs, and you get grumpy because you are still buying them food and now you are buying eggs as well.  But I digress.  Besides eggs, when you have chickens, you also start to collect something else… chicken decor.

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I tell you it is true.  Go into any good chicken mama’s house and it won’t be long before you spot some sort of hen or rooster knickknack.  It is inevitable, I tell you, for two reasons.  When you get chickens (especially if you get them as chicks and you raise them from tiny little fluff balls), you start to think that cheesy chicken trinkets are cute.  They remind you of your little girls at home in the coop and you eventually end up with a few on your shelf or on your mantle.

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The second reason is that everyone who knows you have chickens and love them in the same weird way that cat people love their felines, picks up delightful chicken things for you.  For your birthday, you get cute canisters, for Christmas gifts, charming teapots and before you know it, you are getting sweet hen tea towels ‘just because’ they thought of you.  And don’t even get me started about the size of your collection if your yobo or children like to thrift store shop!

Leslie s3mini phone 267

Now don’t get me wrong, I love my chicken gifts.  I think they are precious, but before I become permanently labelled the crazy chicken lady, I try to reign in my chicken collection.  I’m trying to limit the chickens inside my house to the amount of chickens in my coop.  I guess it is time to get some new girls in the roost! 🙂

rooster

“Limpy – the giant rooster in my living room”

Because as I always say, life is too short not to decorate with chickens!!

Egg rolls with bacon

Cook Time: 5 minutes

Egg rolls with bacon

Ingredients

  • 3 large eggs
  • 2 tbsp water
  • 1 green onion (sliced length wise) and a few finely chopped for garnish
  • 1 strip of cooked bacon
  • salt and pepper to taste

Instructions

  1. Crack the eggs and add water to a bowl
  2. Beat the eggs until a creamy colour
  3. Pour eggs into a pan and top with a long strip on onions and a slice of bacon
  4. Season with salt and pepper
  5. Allow to cook for 45 seconds until the sides start to cook
  6. Carefully fold the end of the egg with a small fold
  7. Wait 10-15 seconds and continue to roll the egg, pausing after each fold, until you reach the end of the egg
  8. Brown the roll for a few more seconds
  9. Transfer to a plate, cool for a split second, slice into bite size pieces
  10. Garnish with finely chopped onion
  11. Serve and enjoy! Repeat as often as necessary!
http://koreainmykitchen.com/?p=2052

For step-by-step photo instructions, see this post.


Steamed eggs with spinach

spinach eggs

Deliciously steamed eggs with spinach make a easy side dish, or breakfast, or whole meal if that is the way you roll with eggs! 🙂

Have I mentioned we eat a lot of eggs in our house?  We have a lot of chickens in our coop and they normally produce a lot of eggs, except for right now since they are molting and losing so many feathers that the run looks like they have a constant pillow fight! When they lose their feathers, they lose the energy to lay eggs, and we lose our abundant breakfast supply! Luckily this yummy recipe only needs 4.

What would an egg recipe be with out a picture of my cutie pie helping to collect the eggs?

fresh eggs

Steamed eggs with spinach

Ingredients

  • 1 cup of chicken broth
  • 1/2 c frozen spinach thawed (fresh would work too of course!)
  • 4 eggs
  • 1 green onion chopped
  • Dash salt
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds

Instructions

  1. Bring the chicken broth to a boil
  2. Drain the spinach. If not totally drained, adjust chicken broth accordingly.
  3. Whisk eggs in a separate bowl then add spinach and onions and combine well
  4. Reduce the heat of the chicken broth to medium- low
  5. Add the egg mixture to the pot
  6. Stir until fully mixed
  7. Cover for 10-12 mins until most of the liquid has been absorbed
  8. Occasionally move the egg away from the edges of the pot to allow the broth to drain down
  9. Do not stir or else you will have scrambled eggs 🙂
  10. Remove cover for a minute or so. The texture should be like medium firm tofu
  11. Add sesame oil to the top (It adds a great flavour)
  12. Garnish with sesame seeds and green onions
http://koreainmykitchen.com/?p=1243

Enjoy!

Steamed eggs in a stone bowl – ttukbaegi gyeranjjim

steamed eggs in a hot pot

My yobo really likes eggs which is convenient since our chickens are quite proficient at producing eggs.  As a result, those little gems make a regular appearance at our table and I am always on the look out for different ways to serve eggs.

I found this recipe that resembled something my mother-in-law would often  make; steamed egg in a hot bowl.  It is more ‘soupy’ than I expected, but delicious nonetheless. To make it a firmer, reduce the chicken broth in the recipe.  Either way,  it is great served up with a bowl of rice or as a yummy breakfast.

On the topic of chickens, we have this handsome rooster with our brood of hens.  Now that the weather is beautiful and the windows are open, we have become much more familiar with our rooster and his morning wake-up calls. 5:30 may be an appropriate time for the chickens to wake up, but this mama doesn’t consider that morning!

rooster

The time you need: prep: 5 mins  cook time: 15 mins

The things you need:

  • 1.5 cups of chicken broth
  • 4 eggs
  • 1 green onion chopped
  • 1 tsp sesame oil
  • sesame seeds to garnish

The how to:

  • bring the chicken broth to a boil in the stone bowl
  • whisk the eggs and green onion together in a mixing bowl (reserve a few green onions to garnish)
  • when the chicken broth is boiling, reduce it to low and add the egg/onion mixture
  • stir it well with a fork while you count to ten (this is a good time to practice that second language you have almost forgotten… nothing like multitasking…. brain enrichment AND cooking! 🙂 )
  • cover with a lid for 5-7 minutes.  The egg will have the still look a little soupy but will mostly be firm (like soft tofu)
  • remove the lid, add the sesame oil, sesame seeds and green onions
  • enjoy!

Note: if you don’t have a stone bowl, a small pot would work as well.  It just won’t look as pretty!

Recipe adapted from maangchi.com