"enigma" > wrote in message
. ..
> "deja.blues" > wrote in
> :
>
>> You must have very happy chickens!
>
> spoiled rotten
> Broody is wanting to set, so i have to find her a set of eggs
> to hatch...
>
>> I happen to love eggs, and farm fresh ones are beyond
>> compare. I would eat them everyday!
>> Have you tried making egg-rich breads like challah or
>> paska? I make hrudka at this time of year (Slovak Easter
>> cheese, which is really rather a custard) for Orthodox
>> Easter and that takes a dozen eggs at one shot.
>
> i make challah (it makes great French toast). i haven't had
> paska. what's it like?
> and the hrudka sounds really good. do you have a recipe?
>
> lee

http://www.carpatho-rusyn.org/recipes.htm


Paska , or pascha, is pretty much like challah but shaped differently, and
may contain raisins (ick). Hrudka is good cold with beet horseradish!



Hrudka (Sirets)

1 dozen eggs

dash salt

1 quart milk

scant 1/2 cup sugar

Combine all ingredients in a white, enameled pan (I use a stainless pot).
Cook over medium to low heat, stirring constantly, until mixture curdles (It
will appear to be doingnothing, then all of a sudden it will curdle!). Pour
mixture into a colander that is lined with several thicknesses of
cheesecloth. Once mixture is drained, pick it up --cheesecloth and all --
and shape into a ball by twisting the top part of the cheesecloth. Tightly
tie open end with string, placing string very close to the top of the ball.
Caution: This will be hot. Hang over sink until cool. Remove cheesecloth
when cool; wrap and refrigerate. (The whey from the hrudka can be saved and
used when making pascha. To conserve the whey, place the colander over a
large pot before pouring mixture into cheesecloth).