I’ve never heard of blue eggs until I saw them from Holton Farms’ Web site the last time I ordered my CSA produce. Curious, I ordered a dozen even though they cost $7. After some research, I found out that the blue eggs come naturally from these Chilean chickens called Araucana that look like they have handlebar moustaches coming out of the sides of their faces. They’re super cute, but the eggs look even more beautiful and delicate.
I used two of them to replicate this green tea pound cake recipe from About.com. I edited it after trying it two times. Because there is no liquid involved, I thought it was wrong to say that you have to “pour the batter” in a pan–it was more like transferring each glop with my spatula than pouring. I also cut the sugar in half because I wanted the green tea flavor to stand out. Forty minutes made it too dense so I stuck with half an hour the next time and thought it came out just right.
When I brought the end product to work, everyone liked and ate it, but I made sure they knew it was a pound cake and not a sponge cake so that they’re not taken aback by the density of the bread. If you’d serve this warm and straight out of the oven, dust with a little bit of confectionary sugar to pretty it up.
1 stick of butter
2 large eggs, lightly beaten
1 cup flour, sifted
1/3 cup sugar
1 tbsp matcha, or green tea powder
1/2 tsp baking powder
a small knob of butter for greasing the loaf pan
1. Preheat oven to 350º. Meanwhile, in a large glass bowl, melt the butter in the microwave for 1 minute. Cream with a spatula and slowly mix in the beaten eggs. Combine well.
2. Gradually add the flour with one hand while the other is making sure everything gets incorporated. Do the same with the sugar, the green tea powder and the baking powder. Transfer to a buttered loaf pan and gently pat even with your spatula.
3. Bake in the oven for 30 minutes. Remove from oven–the remaining heat should cook it in place–and let stand until it’s cool enough to serve.