• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Up a Story

Cooking Up a Story

A Show about Food and Sustainable Farming

  • Written Contributors
    • Kathleen Bauer
    • Liz Crain
    • David Gumpert
    • Heather Jones
    • Mark Keating
    • Joe Miller
    • Joya Parsons
    • Lynn Torrance Redlin
    • Rebecca Thistlethwaite
    • TwoJunes
    • Nathan Winters
  • Videos
    • Stories
    • Interviews & Talks
    • Growing Food
    • DIY food
  • Recipes
  • About Us
    • Privacy Policy
    • Terms of Use
    • Store Policies:
    • Contact Us
  • Instructional DVDs
  • Show Search
Hide Search
Home - Chickens- Gallery - Barley Eggs

Barley Eggs

Check out the related video story: Community Egg Co-op

This is a good recipe for leftover cooked barley. It’s simple, filling, and tasty.
I’m not going to try and measure everything out here. Just use enough barley for each person, a handful of cheese and 1 or 2 eggs per person*.

Ingredients:

  • Eggs*
  • Cooked barley tossed with salt, pepper, and butter
  • Swiss cheese, grated, mixed with a little grated parmesan

Instructions for making barley eggs:

  1. Preheat oven to 350 degrees. Mix the barley with most of the cheese (and salt and pepper if you like) and arrange the mixture in a glass baking dish just large enough to hold everything. Top with remaining cheese.

  2. Make an indentation in the mixture for each egg. Crack each egg into an indentation. Season lightly with salt and pepper.

  3. Cover tightly and bake at 350 degrees. for 25-30 minutes. Check eggs for doneness at about 20 minutes. When the tops of the whites are set, it’s ready. Serve hot, with coffee or tea and nice crispy bacon.

Notes
 from the Cook:

  • To cook barley: Use pearl barley, at a ratio of 1 part barley to 3 parts water. Cook it as you would cook rice. It works fine in a rice cooker but you could do it on the stove top as well. When it’s done and still hot, toss it with salt, pepper, and butter, and maybe a handful of chopped parsley. This makes a nice accompaniment to cooked greens and probably a lot of other things. Try using it in place of brown rice. It keeps well in the fridge and the chickens adore the leftovers.

  • Cooked barley is very clumpy and glutinous. It seems to me it would be a good ingredient in croquettes or veggie-burgers, as it would bind together whatever else was in the mixture. To make the barley less glumpy*, try this trick: Before cooking, rinse the grain with water. Drain, and saute in a little oil until the kernels are dry. Then cook as usual. This technique works wonders for brown rice and I’ll bet it would work with barley too, though I’ve yet to try it.
  • “Glumpy” = “clumpy” + “glutinous.”

Yield: Serves 1-99 people, adjust the recipe accordingly.

Recipe courtesy of Holly McGuire, Eastside Egg Cooperative

By:
Cooking Up a Story
Published on:
February 29, 2008

Categories: Chickens- Gallery, Recipes

Primary Sidebar

A Show About Food and Farming

Flower Farmer, Dori Clay Sculpture - Rebecca Gerendasy Clay - Art
Flower Farmer, Dori -clay sculpture
Rebecca Gerendasy Clay - Art
Dandy Pup Vase - Rebecca Gerendasy Clay - Art
Dandy Pup Dry Flower Vase

Advertisement

Explore more

In Solidarity With Ukraine - Russian Fascism

Footer

Copyright ©2022 Potter Productions. All Rights Reserved.

Cooking Up a Story

A 10-year exploration of our food system through original videos and posts by written contributors, "bringing the people behind our food to life". Explore our Stories, Interviews, DIY Food, Recipes, Growing Food categories as experts and passionate foodies share their personal experience and first-hand knowledge of food and sustainable farming.