A luscious orange curd, to be used for other desserts, fillings, or simply to eat by the spoonful! In a saucepan, add in the egg yolks and the caster sugar, then whisk till egg and orange juice and combined.
Zest and juice the orange, and add it to pot. Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon. Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd! Leave to cool in the pot, then store in a sterilised glass jar up to a month. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
OUR MENU Our menu and pricing may vary from cafe to cafe. Please contact your local Egg Harbor Cafe for more details. You may view Nutrition facts and Allergen information HERE. LUNCH SERVED ALL DAY Click on the menu sections below to view our offerings. Served with Harbor potatoes and a buttered English muffin with house-made jam. Served with Harbor potatoes and fresh fruit. Cheddar cheeses and a dollop of sour cream.
Bacado Omelette Bacon and avocado, topped with Jack cheese, sour cream, and green onion. Aztec Omelette Chorizo, fresh jalapeño,avocado and cilantro, topped with Pepper Jack cheese, sour cream and tomato. Joe’s Healthy Scrambler Chicken sausage, mushroom, spinach, roasted onion, and cage free egg whites, topped with Mozzarella. Served with a slice of Texas French toast and fruit.
Served with a buttered English muffin and house-made jam. Served with house-made poppyseed dressing, potatoes, and a buttered English muffin with house-made jam. Avocado ToastA slice of sourdough toast topped with smashed avocado, arugula, and grape tomato with a squeeze of lemon and a fig balsamic drizzle. Served with lingonberry butter and lingonberries. Served with a wheat English muffin with house-made Jam, brown sugar, and skim milk.