Turkey Eggs. Yup, You Heard Me TURKEY EGGS!!!


Turkey Egg Crustless Quiche

Turkey Egg Crustless Quiche

We were recently able to get our hands on something we’ve never had before.  Turkey Eggs!!  We’ve wanted to try them for awhile, but hadn’t found a supplier to get them from.  Thankfully for us, one of my co-workers “has a person for that.”  One day recently I showed up at work to find a wonderful little container in the fridge with 4 of these gems in it!  Sometimes I think Andrea does things like this just to give me reasons to write blog posts.  In truth, that’s fine with me because for one I get to try turkey eggs and second, I get to write a post about it!!  Imagine that.  It’s a win win!!

farm fresh turkey eggs!

farm fresh turkey eggs!

I think Andrea might have been getting a little worried though because, day after day I would come to work and say absolutely NOTHINGabout those eggs.  I wasn’t being mean or rude or ungrateful.  No that wasn’t the case at all.  I was actually over the moon ecstatic that she had gifted me such a wonderful thing.  That was actually the cause of the problem.  I didn’t want to waste them.  I felt they needed something more than just being cracked into a pan and fried up for a Sunday breakfast.  I know that sometimes simple is best, but in this instance I just couldn’t bring myself to it.

There was of course the other side of the conundrum.  Todd nor I have ever cooked turkey eggs before.  I was afraid that maybe we would ruin the wonderful gift by trying to do something with them that they were ill suited for.  So we sat on them for awhile, and thought about them, and tried to make a plan for something spectacular to use them for.  In the end, all the waiting and thinking was just a useless exercise.  Last night we finally reached that point.  You know the one.  The point where you just go “oh, F#@* it!  Let’s use these already!!!”  That’s how our Turkey Egg Crustless Quiche came to be.

Now, I know some of you think an egg is an egg is an egg right?  Well, let’s just be real here for a minute.  There are differences.  Size, calorie counts, fat/cholesterol content, color, richness.  Thankfully, as we have found out though, the basic properties of the protein does cook up the way you would expect.  Don’t be surprised though when you crack open a turkey egg and find that the yolk is a richer color and is much thicker than maybe you’d expected.  The eggs we obtained had yolks that were far less runny than expected, and were actually almost “gel-like” in nature.  After eating the quiche Todd created I can say that the eggs cooked up nice and firm, and held the other ingredients together very well.  I’m actually just now thinking about my lunch today, because I’m going to get to eat it again!!  YaY for leftovers!!

Before I bore you to tears with this whole “This is what I ate today, let me tell you about the family that raised the man that grew the corn that fed the pig that ate only hazelnuts before giving its life to become the sausage….. ” line of thinking, why don’t I tell you how you can reproduce this tasty wonderful dish.  Yes Let’s do this.  STEP ONE:  Make friends with Andrea.  STEP TWO: Get her to bring you some turkey eggs.  Alright.  Seriously though.  Here’s what you will need to make this recipe.

Ingredients:

  • 4 large eggs (we used turkey eggs so you may need to adjust your calorie count if you use any other type but we do recommend you stick with turkey or duck eggs.  If you use chicken eggs be sure to add one extra egg, two if they are not jumbo sized)
  • 240g chopped sweet bell peppers (red and yellow)
  • 200g chopped broccoli
  • 85g ramps (white bulbs only, you may substitute any onion or leek)
  • 2 pork chorizo sausage (aprox. 230g total)
  •   1 tsp olive oil
  • salt and pepper to taste.

As Todd lists the ingredients for me to type, I am struck by the simplicity of the list.  I ask about seasoning, and herbs.  He simply says “ok, throw in a bit of salt and pepper to taste, but the rest of the flavour comes from the chorizo sausage.”  All I can think right now is, DAMN that’s sooo simple but sooo good!!!!

Method:

  • crack eggs in bowl
  • add salt and pepper (to taste, did I really need to say that?)
  • set aside (allows eggs to come to room temperature for more even cooking).
  • add 1 tsp olive oil to skillet
  • heat over high flame.  Just before reaching oil’s smoking point reduce to medium heat.
  • place whole sausage in pan (enjoy the sizzle)
  • heat on all sides one minute each, aprox. 4 mins total (who knew sausage had for sides?  is your sausage square?  Don’t answer that it’s gonna lead us down the wrong path…..)
  • push sausage to side of pan, add ramps/onions and peppers
  • stir frequently to prevent sticking
  • sauté until well caramelized
  • continue to turn sausage to ensure even cooking
  •  when cooked through remove sausage from the pan
  • turn off flame add broccoli, stir into peppers and onions and cover the mixture
  • while broccoli is becoming nice and tender, slice sausage to allow to cool slightly
  • after 3-4 minutes remove from stovetop.  scrape contents onto a plate (allow to slightly cool)
  • preheat oven to 400 degrees F.
  • Here comes the toughest (but not tough at all really) part.  Take a casserole dish.  Using  a little of the oil in your skillet carefully grease the inside of your casserole.  (just be careful to not burn your fingers….  really, just be an adult here and use some common sense….  a paper towel might help a little, or a pastry brush, heck, even a paint brush from the shed will work…..)
  • Combine your broccoli/pepper/ramp/sausage into the casserole dish.
  • stir to evenly distribute the ingredients (no one wants a slice without sausage, remember that ok?)
  • Pour egg mixture over the veggies.
  • Cover tightly with tin foil pierce it 3-5 times (or as few or many as you like, I mean who’s really counting at this point….  Maybe I shouldn’t drink and type…..   )
  • Place in oven and bake for 20 minutes undisturbed.
  • After 20 minutes open oven door, remove foil.  If egg is set but remains wet, continue cooking uncovered for 10-15 minutes, or until your eggs are no longer wet (ovens vary.  use some judgement).
  • Once eggs are set and not longer wet, remove from oven and allow to stand uncovered for 10 minutes.
  • Cut into portions and serve.
  • This recipe serves 4 small birds, 2 grown men or you can always triple it to serve one 15 year old boy.

I think this is where I have to tell you that Todd doesn’t get my sense of humour tonight.

nutritional informationNow, let’s talk a little about this recipe.  ‘Cuz let’s be honest, we can all nit pick recipes until we are dead.  This recipe fit nicely into one of our food diary days.  It is made from “real” ingredients.  It does give you the sense of fullness and makes you satiated.  If you choose your sausage well (as we did) it is a gluten free meal.  On the other side of the fence, if you want to eat dust this will not be for you.  I mean after all it has some flavour.  To those of you who know, flavour = one of two things.  1.  Fat.  2.  Sugar.  Let’s just all agree that this recipe is low in sugar.  Yeah.  There’s some fat.  But if you plan your day accordingly it can still be a great addition to a balanced diet.  If you wish to bastardize the taste you can substitute egg whites for the whole eggs.  Throw away the chorizo and use turkey sausage.  In that case though, you will need to empty your spice drawer into the bowl to compensate.  Since we haven’t taken that route I can’t give you specifics, just throw in spices and herbs until you are happy with the result.  “legal disclaimer:  Todd or Duane cannot be held liable for any outcomes from said behaviour.”  (Thank God Legal made me put that  in there….. dodged a bullet!).  Did you get the point?  Just plan your day.  Leave the recipe alone. It works well, has a nice balance of flavours and really is about as perfect as a “crustless quiche can get.  Just EAT IT!!!

As always, thanks for reading.  Have you had your red wine yet today?  The Surgeon General says it promotes heart health so drink up.

Duane and Todd

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