We are enjoying a surplus of eggs. All the hens are laying plus Stephen was given a dozen from an old guy at the tennis club.
So for dinner tonight we had a frittata using five eggs, some leftover roast chicken, some pattypan squash from the garden some diced potatoes and a grating of local cheddar.
Then for dessert, ah bliss. Waffles using our fresh yummy bright yellow yolked eggs and some Pyengana unhomogenised real milk.
Cooked in my vintage waffle iron passed down by my mum. We served them with freshly churned vanilla ice cream using another two eggs.
Plus there was the choice of chocolate sauce or maple syrup.
I've been researching the history of my waffle iron. Mum can't remember when she bought it . It's brand is Metelec which it seems was a brand produced in Tasmania, probably in the 1950s.
I just love its sleek lines, all that gorgeous chrome. The cooking surface is non stick and is almost unmarked. I'm not sure what it would be, too early for teflon I would have thought.
The recipe is so simple. I tried numerous recipes before I found this one and they all involved whipping the egg whites separately till stiff and then folded through the batter.
With this recipe you mix the dry ingredients- 3 cups of self raising flour,2 tablespoons of sugar and a pinch of salt,
mix the 3 eggs with the 2 1/2 cups of milk and beat it into the dry
then mix in the 125 grams of melted butter.
You have to beat it till it is smoothish and let it sit for about an hour but you can leave it overnight if that suits you.
The recipe is found in this book from the 1980s. I used to have my sister's copy until she decided she needed it back. Then a couple of years ago I found it in the op shop and now it's