2. Second hand hutch that is £45, giving a good saving on the new price of £99. It is in very good condition.Testimonials
12th Mar 2010
Hi Alison
I just wanted to say thanks for the course last week – I really enjoyed it, and thought it was very well put together. I can’t wait to put chickens in the garden now!
Thanks again.
Louise.
Small Pet Boarding
We have indoor and outdoor hutches for Rabbits and Guinea Pigs, just bring your pet and we do the rest. We even store your carry cage until your return.
Pets with their own portable cage such as Hamsters, Rats, Mice, Gerbils, Degus, Chinchilas, Budgies and Parrots come in their cages and live in the dining room. We can also accomodate chickens and reptiles (not together).
We provide all the food and bedding your pets need during their stay with us. Weather permitting, rabbits and guinea pigs have access to outside runs; hamsters get exercise in a ball. This is 'Centre Parks' for pets!
Cost
- Chickens are 75p per hen per night
- Budgies are £1.50 per bird per night, Parrots are £2.50 per bird per night
- Gerbils, Hamsters, Rats, Mice and Degus are £1.50 per pet per night
- Rabbits and Guinea Pigs are £1.50 per pet per night. There is a shared cage rate of £24 per week.
Contact us from the Contact button below with your dates and type of pet to check availability of accomodation.
Home > Support and Advice > Cooking With Eggs
Cooking with Eggs
Here are 10 random tips and hints on cooking with eggs:
1. If your eggs are in the fridge and the recipe calls for eggs at room temperature, immerse them in water for a few minutes.
2. The egg yolk and white separate best when they are cold.
3. Egg whites will beat to a better volume if they are allowed to stand at room temperature for 20 to 30 minutes before beating.
4. To soft boil an egg, lower the egg on a spoon into simmering water. If the water is boiling too vigorously, it will bang the egg around and break it. 4 minutes cooking will give you a runny yolk and 5-6 minutes will cook the yolk though, but still leave it soft.
5. When hard-boiling an egg, cook for 8 minutes in simmering, not boiling water and then cool immediately in cold water. This will stop the egg from cooking further and prevent a greenish ring forming around the yolk. If you do find such a ring, despite your precautions, there is no harm in eating it.
6. Cook scrambled eggs over a medium to low heat for fluffy, thick eggs. Occasionally, a large batch of scrambled egg can turn green. The colour change is harmless, but a little off-putting. It is due to a chemical change which happens when the eggs are cooked at too high a temperature or hang around for too long. Using stainless steel equipment and cooking at low temperatures will help, as will cooking in small batches and serving immediately.
7. Use very fresh eggs when making poached eggs.
8. Add water to omelettes, instead of milk. The water will turn to steam thus producing a light, airy omelette.
9. Use a glass or metal bowl when making meringue. The film on a plastic bowl can prevent the whites from foaming up.
10. Unless otherwise specified, most recipes are assuming you are using large eggs.