Cooking with eggs is easy and one of the first ingredients children are introduced to around the world. Pace Farm recommends that children ask permission from their parent or guardian before attempting any of the these recipes.

Our "Kids in the Kitchen" recipes allow children as young as 3 to create yummy meals such as “egg heads” or “egg mice”, while older children can try boiled eggs, pancakes and eggs in a nest. Recipes for children from aged 2 to 10 are listed below:

    * Hard boiled egg mice
    * Egg heads
    * Traditional pancakes
    * Boiled eggs
    * Eggs in a nest

Eggs are a very forgiving ingredient, rarely failing even if over-cooked. They are also naturally nutritious, providing a variety of vitamins and minerals for growing bodies. Including:

    * Vitamin E (an antioxidant and anti-inflammatory)
    * Vitamin A (for vision and bone growth)
    * Vitamin D (for bones)
    * Folate (for the production of genetic material and the nervous system)
    * Selenium (for the immune system)
    * Iodine (for the thyroid gland)
    * Riboflavin (for red blood cell formation and antibody production)
    * Phosphorus (for growth, repair and maintenance of body tissues)
    * Antioxidant carotenoids Lutein and Zeaxanthin (for the eyes)
    * Vitamin B6 and B12 (for healthy nerves and red blood cells)
    * Choline (for brain function and memory)
    * AA & DHA proteins (for the development of brains and eyes)
    * Zinc (for healing wounds), and
    * Iron (for growth and energy production in the body)

These delightful mice are simple for small children to make and even better to entice fussy eaters. Complete with a chive tail, radish ears and olive eyes these hard-boiled mice enjoy being served with a wedge of cheese. Makes 2 mice.

ingredients

1 boiled egg cut in half
1 black olive
1 radish
2 fresh chives
2 wedges of cheese

method

   1. Slice the boiled egg in half lengthwise.
   2. Place the halves yolk side down on a plate.
   3. Slice tiny black olive "eyes" and radish "ears."
   4. Make small slits in the egg halves for the eyes and ears and push in the olives and radishes.
   5. Add chive tails.
   6. Serve the egg mice with a wedge of cheese.

A fun way to make a nutritious open-faced sandwich. This activity is great for children who are fussy eaters.

ingredients

2 boiled eggs
1 teaspoon tomato sauce
1 teaspoon mayonnaise
2 slices bread, white or wholemeal
Frilly lettuce, for hair
8 flaked almonds and 8 currants, for eyes
4 red capsicum slices, for mouths
4 beans (or peas), for noses
8 small carrot slices, for ears

method

   1. Cut the boiled eggs in half, lengthways, scoop out the yolk and mash it with the fork in the bowl. Mix the yolk with tomato sauce and mayonnaise.
   2. Cut the crusts off the bread and flatten using a rolling pin.
   3. Spread the yolk mixture thinly across the bread, spoon the remaining mixture back into the hole left by the yolk, in the egg white.
   4. Place the eggs, flat side down, onto each of the flattened pieces of bread.
   5. Your child can create an egg face with the garnish. Flaked almonds with currants for eyes; frilly lettuce for hair; smiley capsicum pieces for the mouth; a bean (or pea) for the nose and carrot slices for ears. (Make sure the egg is dry to the pieces of salad don’t fall off).

This recipe makes 8 pancakes. Ensure that you have assistance from your parent or guardian to help flip the pancake.

Ingredients:

100g of self raising flour
Pinch of salt
2 large eggs
1 cup milk
½ cup water
1 tablespoon butter, melted
1-2 tablespoons sunflower oil

Method

   1. Sift the flour and salt into a mixing bowl. Make a well in the centre of the flour.
   2. Lightly beat the eggs and pour into the centre of the well.
   3. Add half the milk and water mixture and, using a wooden spoon, gradually mix the flour into the liquid, drawing in the flour from the sides of the bowl.
   4. Beat the mixture until smooth, then add the remaining liquid and continue to beat for a further minute.
   5. Stir in the melted butter and allow the batter to stand for 30 minutes, then beat once more.
   6. Cook the pancakes by heating the sunflower oil in a pan. Pour in a little batter and swirl it around the pan to spread it out evenly. Wait until you see bubbled coming up through the mixture. When you start to see bubbles about the size of the tip of your little finger appearing across a fifth of area of the pancake they are ready to turn.
   7. Flip the pancake over with a wide spatula and cook the other side for approximately 30 seconds or until golden brown.
   8. Lift the pancake from the pan and put on a plate.
   9. Repeat the process until the batter is finished.
  10. Serve your pancakes with maple syrup, honey or lemon juice and sugar.
  11. Don't forget to turn off the hot plate.

Instead of serving your egg on toast, try serving it in toast. This breakfast classic is also known as Egg in a Saddle, Egyptian Egg, Egg in a Nest and One Eye.

This is a great way to teach your child how to use a biscuit cutter and crack an egg. For older children (over 8 years of age) it’s a great way to learn how to cook foods in a frying pan.

Ensure you ask permission and assistance from your parent of guardian before beginning this recipe.

ingredients

1 slice of bread
1 tbsp. butter
1 egg

method

   1. Crack the egg by striking it firmly against a bowl or saucer, then carefully break open the shell. Pick out any shell fragments and set aside.
   2. Using a biscuit cutter (such as a circle, heart, star, flower), cut a shape out of the center of a piece of bread.
   3. Melt the butter in a frying pan.
   4. Fry the bread lightly on one side (you can also fry the cutout shape). Flip the bread over. Reduce the heat to low.
   5. Ask your child to carefully pour the egg into the cutout hole in the middle of the bread.
   6. Cover and cook for 2 to 3 minutes or until the egg has set in the bread "nest." For an over-easy egg, you can flip the egg and bread and cook it on the other side.
   7. Don’t forget to turn off the heat on the hot plate.