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I've recently been practicing how to do things in my air fryer. I think I have finally gotten the hang of it. At first I was basically burning everything in it to a crisp. It can be a real learning curve.
But, like with everything we do, the more I have used it, but more success I have had. It helps as well that my sister is on the same journey as we can compare notes on what works and what doesn't!
We recently discovered a farm not to far from us which sells Free Range Eggs. I was very excited about this. I love to support any farmer who provides Free Range Eggs.
The idea of battery hens actually sickens me. I have worked in a hen battery before, candling eggs. This was way back when I was about 17 years old and as quiet as a mouse. I knew nothing about the world. I was candling and sorting eggs.
Had I actually seen the conditions of the hens, I think my heart might have broken. All I saw was the candling and sorting room on the side of the battery.
As you can see these hens have a wonderful pen to run around in. They are happy hens, and well caref for. I love to see and support this type of thing
The name of the farm is Sherman Farms and they are situated on the Mount Hanley Road on the North Side of Highway 1 here in the Middleton, NS. area. I highly recommend.
And now, how to air fry Eggs perfectly.
Let me begin by telling you about the air fryer I own. It is Kuraidori Air Fryer and I bought it at my local Home Hardware store. I believe this is the store's own brand. My sister has an identical one and we are both very happy with them.
Cooking your boiled eggs in the air fryer is actually a very easy and simple thing to do. It is all about timing, the size of your eggs, and the temperature of your eggs.
.JPG "large eggs")
I used large room temperature eggs for this exercise. You will want to place them into your air fryer, leaving a bit of space between each one.
I placed mine right on the rack of my air fryer, but if your air fryer only has a basket, place them into the basket, leaving a little space between each one.
Close your air fryer and follow the timings as below.
You will need to have a bowl of ice water ready to put the cooked eggs into at the end of the cook time. This will halt the cooking and prevent them from becoming over cooked. Leave them in the ice water bath for 4 to 5 minutes, until cook but not cold. This makes them very easy to peel.
AIR FRYER SOFT BOILED EGGS
Add your eggs to your air fryer, depending on your model as above. Preheat your air fryer to 270*F/132*C to 275*F/135*C.
Cook for 9 - 11 minutes.
At the end of that time dip them into the ice water bath for 4 to 5 minutes until warm, but not cold.
.JPG "Eggs & Soldiers")
Whatever it is that you enjoy dipping into soft boiled eggs.
JAMMY OR MEDIUM AIR FRYER EGGS
Mine were not quite as jammy as I would like them, nor were they totally hard boiled. To reach the jammy consistency you will want to set your air fryer from 270*F/132*C to 275*F/135*C. Cook for 12 to 13 minutes.
At the end of that time dip them into the ice water bath or 4 to 5 minutes until cool but not cold.
NOTE - If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. Note also that the times may vary slightly depending on the model and ferocity of air fryer you have!
HARD BOILED AIR FRYER EGGS
For hard boiled air fryer eggs set your temperature from 270*F/132*C to 275*F/135*C. Cook for 13 to 15 minutes.
At the end of that time dip them in the ice water bath for 4 to 5 minutes and then peel.
You will or should have perfectly cooked hard boiled egg with no grey around the yolk (an indication that they have cooked for too long.)
As with anything this is a bit of a learning curve and these times and temperatures are meant only as a reference guide for you to follow when it comes to cooking your eggs. Do plan to play a bit with them to find the ideal cook time for your actual model of air fryer. For instance my "Jammy" eggs above, next time I would reduce the cook time by one minute.
Its a good idea to begin by cooking only one or two eggs until you realize what is the ideal cook time for your individual model!
To store the eggs, peel, but don't cut them up until you are ready to eat them. Store them in an airtight container in the refrigerator. They will keep for up to 7 days.
With picnic season and outdoor eating just around the corner, I can see myself using this method of cooking my eggs quite a lot.
.JPG "Air Fryer Eggs, Hard or Soft Boiled")
Air Fryer Eggs, Hard or Soft Boiled
Yield: 4
A new way of "boiling" fresh eggs. No fuss no muss!
Ingredients
Equipment:
- Air Fryer
You will need:
- 4 large free range eggs (you can do more, depending on the size of your air fryer, you need to leave room between each for the air to circulate.)
Instructions
- Preheat your air fryer to 270*F/132*C to 275*F/135*C.
- If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. The times may also vary slightly depending on the model and ferocity of air fryer you have!
- Add the eggs to your air fryer, leaving space between each one for the air to circulate freely.
- For soft boiled eggs, cook for 9 to 11 minutes. For medium/jammy boiled eggs, cook for 12 to 13 minutes. For hard boiled eggs, cook for 13 to 15 minutes. (Note - if you have had to set your temperature at 300*F/149*C, you will need to deduct 1 to 2 minutes of cook time from the total.)
- While the eggs are cooking prepare a bath of ice water. Remove the cooked eggs from the air fryer and place them into the ice bath for 4 to 5 minutes. (I use a pair of silicone tongs to remove the eggs from the air fryer.) At this point they will be cool enough to handle but not cold. This enables easier peeling as well.
- Gently crack the eggs and then roll them gently along the counter top to make cracks and loosen the shell. Peel and enjoy immediately or store tightly covered in the refrigerator for later on.
Egg and Cress Sandwiches - The perfect finger food. If you cannot get mustard cress, I suggest finely chopped spring onions or rocket.
Open Faced Salad Sandwiches - With cooked ham, boiled egg, swiss cheese, bacon and tomato on a sourdough bread. Knife and fork sandwiches.
Perfect Deviled Eggs - I wish I had a dollar for every one of these I have prepared in my lifetime. I'd be a very wealthy woman! When I worked at the Manor they loved my Deviled Eggs so much that the rule was there be a plate of them in the refrigerator at all times!
I really hope you will be inspired to want to try cooking some eggs in your air fryer. I think you will discover that they are a lot easier to do than you might suppose. They really are no fuss no muss!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thanks so much for visiting! Do come again!
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Of all the flavors in the world my absolute favorite has to be lemon. When push comes to shove I will choose lemon over chocolate any day of the week!!
Pie, cake, tarts, cookies, breads and even savory dishes such as chicken or fish. If it is associated with lemon in any way, shape or form, you can count me in!!
They are another favorite thing and there is no shortage of Bakewell recipes on here.
EASY BAKEWELL TARTS - A very traditional Bakewell tart with the jam on the bottom of a crisp pastry shell, the almond frangipane topping, almond glaze and cherry topping.
BLACKBERRY BAKEWELL PUDDING - A delicious almond frangipane topping is baked over a lush and fruity black berry filling. Delicious served warm and spooned into bowls with ice cream or pouring cream on top.
BAKEWELL SLICES - Your favorite tart in a slice, with a pastry bottom, jam filling and frangipane topping. Baked in a cake tin, ready to cut into bars for enjoying.
.JPG "Lemon Bakewell Tarts")
I had some tart shells in my freezer that I wanted to use up and I was looking for something new to share with you today. I also wanted something delicious to bring over to my sisters as a special treat for her, Dan and my dad.
I spied a recipe for these delicious Lemon Bakewell Tarts on the Good Food recipe site. Good Food is an iconic British cooking magazine. I never missed an issue when I lived in the UK. I really miss it.
I decided to adapt the recipe so that it was a tiny bit easier, and so that I could use my ready made tart shells. I also converted the British measurements to North American for my readers.
I was really pleased with the results. These are fabulous!! Simply fabulous!
WHAT YOU NEED TO MAKE LEMON BAKEWELL TARTS
You can of course make your own pastry for these, but using the ready made really made making them so much quicker and easier! I am all for ease as and when !!
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 2 large free range eggs
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
.JPG "Lemon Bakewell Tarts")
I used regular salted butter. I also used ground almonds/almond flour that you can get at Costco. Kirkland brand.
Normally I have my own homemade lemon curd, but any good quality lemon curd can be used.
The tart shells I used are made by Tenderflake and can be found in the freezer section of any grocery store. I find that they are preferable to any other kind.
You can of course make your own pastry for the shells as well if you are really keen!
.JPG "Lemon Bakewell Tarts")
HOW TO MAKE LEMON BAKEWELL TARTS
These are so easy to make and go together very quickly! Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
When all of the egg has been beaten in, beat in the remaining almonds and the flour.
Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
.JPG "Lemon Bakewell Tarts")
Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)Scoop onto a wire rack to cool completely.
Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
Store any leftovers in an airtight container.
.JPG "Lemon Bakewell Tarts")
The original recipe just had icing sugar dusted over the tops and made fewer tarts baked in larger tins. I found these to be the right size for us and I always think any kind of tart or cake is better for having a lush glaze drizzled over top!
If you are as fond of lemon as I am, you will probably enjoy these lemon treats as well:
BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
LEMON KISSES - This is the perfect lemon cookie! These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
COCONUT AND LEMON CAKE - This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness. I like to sandwich the layers with lemon curd for an extra special touch!
.JPG "Lemon Bakewell Tarts")
I was extremely pleased with the ease at which these lemon tarts went together and with the fabulous taste result! These were delightfully delicious on every level, from the crisp pastry case, to that lush lemon curd filling and the lemon frangipane topping.
In short, if you like lemon as much as I do, you won't want to miss out on these!!
Yield: 12
Lemon Bakewell Tarts
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A delicious riff on the traditional Bakewell Tarts, except these have a lush lemon curd filling along with a lemon almond frangipane topping.
Ingredients
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 2 large free range eggs
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
- Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
- Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
- When all of the egg has been beaten in, beat in the remaining almonds and the flour.
- Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)
- Scoop onto a wire rack to cool completely.
- Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
- Store any leftovers in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
.JPG "Afternoon Ruby Tea Biscuits")
The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
.JPG "Afternoon Ruby Tea Biscuits")
They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
.JPG "Afternoon Ruby Tea Biscuits")
"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
.JPG "Afternoon Ruby Tea Biscuits")
WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
.JPG "Afternoon Ruby Tea Biscuits")
I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
.JPG "Afternoon Ruby Tea Biscuits")
HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
.JPG)
Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
.JPG "Afternoon Ruby Tea Biscuits")
Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
.JPG "Afternoon Ruby Tea Biscuits")
The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
.JPG "Afternoon Ruby Tea Biscuits")
Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again
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