Re: Yorkshire Puddings
 

You are aware that there is no nutritional or otherwise difference between white shelled eggs and brown shelled eggs - the only difference is pigmentation! believe it or not, hens with genes to lay white eggs lay white shelled eggs, hens with genes to lay brown shelled eggs lay the latter (And you can tell which are which by the colour of the hens ears!) I have post-graduate qualifications in poultry farming, and seriously, the colour of the egg shell will do absolutely NOTHING to affect your yorkies!

Same with free range eggs - all the free range designation means is that the hens have access to the "outside world" for a minimum of 1 hour a day - if the hen chooses not go out out that is up to the hen. all the law is concerned is that the option is there (and only for 1 hour a day as a minimum!). But seeing as all the food and water is in the house, guess where all the hens will stay? Yup inside the hen-house... they are not going to venture outside just incase some other hen eats all the food! again, that will not affect the flavour or the way the eggs raise your yorkshire puds (in the case of "real" free-range (ie farmyard hens where they are scratting around in the dirt then I do concede that it will improve the flavour - but in the case of the free-range eggs you can buy in most supermarkets it won't have the slightest bit of an effect - but even then, those scratting around hens eggs still wont affect how your yorkshire puds rise, it may slightly affect the flavour however.)

Now as a born and bred Yorkshire lass, my recommendations for your Yorkshire puds is as follows - if in doubt add more eggs...

my recipe is as follows - 1 cup of white bread flour (all purpose will do but bread flour contains more gluten = greater rising potential), 1 cup of milk, 1 cup of water, 1 cup of whole eggs (it doesn't matter as to teh size, colour or type - I have found that 5 lg eggs = slightly more than 1 cup - the extra egg doesn't make any appreciable difference) add salt and pepper.

But even more than making the batter, you HAVE to make sure the fat you are cooking them in is smokingly hot - don't use olive oil, butter or any "fake" fats. veg oil or better still lard/dripping is what you need. If it doesn't sizzle when you add the batter the fat was not hot enough.

I also find it helps to use a muffin tin rather than the smaller bun/cupcake ones because they are deeper so encourage larger yorkshire puds.

Re: Yorkshire Puddings
 

Re: Yorkshire Puddings
 

I use Delias recipe and now cook them in the BBQ at some stupid hot temperature, on top of an old cookie sheet to shield them from the direct heat.


That leaves the oven free for the roast spuds:thumbup:

We recently started to get our eggs from a lady down the road who keeps chickens. OMG, never going back to supermarket eggs of any kind!

Re: Yorkshire Puddings
 

Delia's recipe - at least the one in my venerable Delia tome - is light on eggs (calling for only one IIRC). I've never had a great deal of success with that, but recently tried Jamie's recipe, which calls for multiple eggs and worked much better.

Kushdi. I believe the term is.

Re: Yorkshire Puddings
 

Equal volumes of egg, flour and milk - line up three glasses and fill to the same level determined by the number of eggs you use. Leave eggs and milk out of the fridge a while to take the chill off. Sunflour oil. Make sure the tray is hot enough (425F) so the mix sizzles when it goes in.

Re: Yorkshire Puddings
 

Quite right. The puddings they have in the Superstore are even imported from Yorkshire.