EASY EGGS A DOZEN WAYS
I’ve always found T.V. show segments where the principles come home tired and hungry to find just a couple of eggs in the fridge a bit corny. One always ‘discovers’ cooking skills and they end up happily devouring an omelet-not simply scrambled eggs, but an omelet. Still, it is fact that, if you have eggs, you needn’t miss a meal, be it breakfast, lunch or dinner.
When we were told to go into quarantine I stocked up for a month using the system I devised, which is illustrated in my book Dinners With Joy. As an option, I added 3 dozen eggs to my list to give me some alternatives if I wanted to change my scheduled menu. After all, a month is a long time to plan every meal in advance.
I ended up using the eggs as I did the chicken I wrote up 2 weeks ago. I decided to try different recipes; once again, limiting myself to shelf or fridge stable ingredients I normally have on hand-nothing exotic or expensive. I also wanted only recipes which were easy for me to do if I were tired or rushed. I was pleased with my results, especially with the fact that I could create some elegant dishes with minimum expense.
People complain that the price of eggs has risen steeply in the past few years, but that’s all the more reason to enjoy them now, in spring, when there are frequent sales. The recommended serving is 2 eggs per adult, thus even at $3.00 per dozen, one serving is $0.50—still a bargain, even more of one at a sale price.
So think eggs and consider the recipes below. I’ve included a few for hard-boiled eggs and the rest are for fresh egg dishes, either way, appropriate for any meal of the day. For those who don’t care for cooking, at the end of this post, there’s a list of ingredients which can easily be stirred into scrambled eggs to make them a bit ‘special’.
RECIPES
HARD BOILED EGGS
Pickled Eggs
I do have to admit, my favorite treatment for hard-boiled eggs is
the one I described 2 weeks ago in the posting on Cabbage and Beets, marinating
them in pickled beet juice. It turns them a lovely color, gives them an
interesting taste, allowing them optionally, to be served alone, without other
seasonings and preserves them for several weeks, eliminating the need to use
them or lose them.
Simply place cooled hard-boiled eggs in a lidded container, covered with the juice of pickled red beets. Turn occasionally to keep the color even and they keep for 2 or so weeks.
To Pickle Beets: This can be made using freshly cooked beets or canned
Place cooked, peeled and//or sliced beets in a pot, covered in their juice. Add cider vinegar slowly to taste. Add sugar to taste. (Optionally other flavorings are added according to ethnic recipes, also to taste, cloves, caraway, peppercorns, allspice and sliced onions.)
Bring to a simmer, reduce heat and cook until the sugar dissolves and beets are heated through. Remove and cool. Store covered in a cold place and marinate for at least 36 hrs. These will keep for weeks properly stored. Serve well drained
To Pickle Eggs: After the beets are eaten the juice is a wonderful marinade to devil hard-boiled eggs. Put the eggs in a jar, covered with the juice and allow to pickle for at least 5 days. At full flavor, they should be burgundy color. They are eaten whole, deviled and/or chopped into a salad. Don’t worry if they feel a bit tough, that’s to be expected.
Egg Dip: Yield about 2/3 cup—increase recipe to yield desired amount
2 hard-boiled eggs—chopped fine
1 Tbs. mayonnaise
½ tsp. Dijon mustard
Pinch cayenne pepper- optional
Mix all ingredients gently and chill. The dip may seem dry at first, but the
egg yolks dissolve in the mayonnaise and it becomes more fluid with time. The
consistency can be adjusted before serving, best made one day in advance.
Garnish with parsley or chives to serve.
Eggs Aurora: Serves 4
8oz. can tomato sauce
2 tsp. dried basil+ extra for garnish
4 large eggs
Pour sauce into a 10 inch skillet, stir in basil. Heat through over medium and break the eggs into the pan, keeping them separate. Cook over medium until set-2 min. Reduce heat to low, cover pan and cook until egg yolks are done to desired degree. Carefully plate each egg separately, add some sauce
and serve at once.
Eggs Adeline: Serves 2
2 eggs
2 slices Canadian bacon- cooked
2 Deli slices Swiss or Cheddar cheese
2 thick center slices of beefsteak or other large tomato
(1) English muffin
Worcestershire sauce
Split and toast the muffin. Layer equally on each half in order, the bacon, tomato and cheese. Run under a hot broiler until the cheese begins to melt. Meanwhile poach eggs and place one on top of each muffin. Sprinkle lightly with Worcestershire sauce and serve.
Vegetable and Egg Dinner Salad – Serves 4
4 hard-boiled eggs cut in 8ths
1 lb. spring vegetables cooked to crisp tender—asparagus, green beans for
example*
4 cups lettuce leaves—red or green leaf, Romaine, Bibb or spinach for example
2-3 Tbs. mixed chopped spring herbs – -Parsley, lemon thyme, tarragon, cilantro
for example
Salt and Pepper
½ -3/4 cup fresh vinaigrette dressing.
1/3 cup toasted nuts for garnish-optional
¼ cup crumbled feta cheese
Artesian bread for serving
Line plates with the lettuce and layer with the vegetables , then the eggs.
Scatter the herbs over them and then pour over the dressing, finally add the
cheese and nuts as garnish. For dressing suggestions please see the site
Archives for 7/31/15 and 8/21/15.
*Thinly sliced radishes and onions add to the flavor and texture
Eggs a la King: Serves 4 –
A vegetarian option as an entrée
8 hard-boiled eggs-halved lengthwise -at room temperature*
2 cups milk
4 Tbs. butter
4Tbs. Flour
¼ tsp. curry powder
1 jarred red pepper in julienne
4 oz. can of sliced mushrooms -drained
12 ripe olives-halved lengthwise
Salt and pepper to taste
Chopped or dried parsley for garnish
4 English muffins split and toasted OR 4 slices of toast (artesian bread
preferred)
Make a white sauce by bringing the butter to a simmer, then remove the pan from
the heat and add the flour stirring to make a paste . Add the milk all at
once, return the pan to a medium heat and stir constantly until sauce is smooth
and thick. Add olives, red pepper, mushrooms and seasonings. Stir to
incorporate and heat through. Divide the bread among 4 plates; place 4 egg
halves on each, cover equally with the hot sauce, garnish with parsley and
serve at once.
* 2 cups chicken pieces can be substituted for the eggs. Stir in and heat
through before serving
NOTE: To up the taste, add 1 envelope chicken
bouillon granules to the white sauce
FRESH EGGS
Frittata; Serves 2
Count on using about 1 cup vegetables, leftovers or canned are perfect. If
using frozen or raw, they must be sautéed or blanched first. Frittatas are
forgiving. If one sticks and won’t slide onto a plate, slice it in wedges and
serve it in the pan.
4 large eggs
1 cup vegetables*
2 Tbs. oil
1/8 tsp. baking soda
1/3 cup milk or water, or milk + water to equal this amount
¼ tsp. curry powder
¼ tsp. paprika
Ground pepper to taste
Optional toppings- for example ¼ cup grated cheese or 1 cup tomato sauce.
Cut vegetables to ½ inch size or thin slice *
In a bowl, lightly beat the eggs, with all other ingredients except the oil and
the vegetables. Heat the oil in an 8-9 inch skillet over medium. Turn on the
broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat
and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook,
gently pulling the eggs away from the sides of the pan, and tilting it to allow
the uncooked portion to run into the spaces, until the eggs are fairly set, but
still quiver in the center. Put the pan under the broiler, until the top begins
to tan and all the eggs are cooked. Add the cheese, if using, before broiling
and the sauce as serving. Be careful not to put the handle of the skillet in
the oven, unless it is metal. Slide the frittata onto a plate to serve.
* If not using leftovers, substitute an equal amount of
cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled.
Others, such as a zucchini and onion combination don’t need pre-cooking.
* ½ cup diced meat can replace ½ cup of the vegetables
NOTE: Recipe can be doubled or tripled.
Eggs Florentine: Serves 4, or 2 for a main meal
(1) 10 oz. box frozen chopped spinach- or (2) 10 oz. boxes for an 8 inch pie
plate
4 eggs
1 tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the
bouillon or salt and nutmeg then divide one box between 4 greased custard cups
or ramekins or two boxes in a greased 8 inch pie plate. Top custard cups with a
raw egg or make 4 indentations the top of the spinach and break an egg into
each; sprinkle with cheese. Place containers in a pan with ½ inch water and
bake at 350 deg. 15 min. or until eggs are set.
Serve with sliced meat, bread or other vegetables such as sliced tomatoes.
Eggs Parmesan: Serves 4—Custard cups are needed for this
4 slices Deli ham—optional
8 large eggs
8 Tbs. heavy cream, half-and-half, or evaporated milk
4 Tbs. Grated Parmesan cheese
Line each custard cup with a slice of ham. Break 2 eggs into each
cup. Cover with 2 Tbs. milk or cream. Top each with 1 Tbs. cheese. Place cups
on a cookie sheet and bake in a preheated 350 deg. oven until set about 12-15
min. Serve hot with rolls or toast and/or a salad.
OMELETS
Basic: Serves 2—Remember omelets also make good desserts, fruit filled and sugar topped.
4 eggs
4 Tbs. milk or water
Salt and pepper
1 Tbs. butter-if NOT using a non-stick pan
Whisk the eggs and fluid in a bowl to mix well. Heat pan slightly, melt butter if using regular skillet, add eggs and cook, pulling egg edges away from pan sides, allowing uncooked egg to flow underneath, and shaking the pan occasionally to prevent sticking, until set. If filling, put a few tablespoons in the center. Fold half of the omelet over the other half and slide onto a plate, or roll it over itself again as it slides out of the pan. The general rule for filling a 4 egg omelet is 2 cups, solid and sauce, 1/2 in the omelet and the other on top when plated. See option suggestions below.
Classic Quiche Lorraine: Serves 4
Quiche is a dish that allows a lot of room for variety, yet is quite simple to
prepare. If one of these won’t be enough for your family, make two and use
different ingredients. Think of it as if you were making pizzas with different
toppings.-but here it’s bottoms!
(1) 9 inch deep dish pie shell-store bought is fine—baked
1 Tbs. butter
4 oz. sliced mushrooms—(1/2) 4 oz. can will do –optional
1 small onion diced
4 eggs
1 cup light cream or whole milk
½ tsp. dried mustard OR prepared Dijon mustard
1 cup shredded cheese -Swiss usually preferred
Salt and pepper.
8-10 slices bacon cooked and crumbled OR ¼ lb. sliced Deli smoked turkey
Dash of ground nutmeg
Paprika and dried parsley
Spray skillet with cooking spray and cook bacon until crisp or frizzle smoked
turkey and dice. Melt butter in skillet add mushrooms and onion and cook until
they render their juice.-about 3 min. Line a 9 inch pie plate with the crust.
Put mushrooms, onion and bacon in the bottom of the pie shell and cover with
the cheese. Then pour over the eggs beaten until frothy with the milk, mustard
and salt and pepper to taste. Sprinkle with the nutmeg, garnish with the
paprika and parsley and bake in a preheated 400 degree oven for 15 min .Reduce
heat to 325 degrees and bake for 30 min . more. Allow to stand 5 min.
before cutting.
NOTE: Quiche can be made with a large variety of
ingredients. Actually, the above recipe works with chicken, ham, sausage and
most firm fish, shellfish and mollusks in equal quantities, in place of the
bacon.
Easy Cheese Souffle: Serves 4-
This is a truly never-fail recipe*
3 eggs separated
2 Tbs. butter
3 Tbs. flour
½ cup evaporated milk
½ cup grated cheddar cheese
½ tsp. salt
Beat the egg yolks until pale yellow. Make the cream sauce as described above
in Eggs a la King by melting the butter, adding the flour to make a paste and
adding the milk, stirring constantly to make a smooth sauce. Add the cheese,
yolks and salt. Cool slightly. With clean beaters and bowl, beat the egg whites
until stiff. Fold whites into yolk mixture. Pour into an ungreased 1 quart
soufflé dish. Bake in a 350 deg. oven for 30 min.
* Anyone who’s ever tried to make a soufflé will see this recipe is simplified,
but it does work and is great practice for more complex and grand recipes.
OMELET ADD-INS
1 cup tomato sauce with onions, peppers, meat, herbs
1 cup white sauce with mushrooms, poultry, meat fish and/or vegetables
Fresh or cooked fruit or fruit compotes-sprinkle powdered sugar and optionally
spices on top.
Cheese and herbs are to taste
ADD-INS FOR SCRAMBLED EGGS-Individually or in combinations
Chopped Ham
Diced Tomatoes
Chopped olives
Sliced mushrooms
Diced onions and peppers (microwave in 1 tsp. oil for 2 min. then add to skillet with eggs)
Left-over au Gratin Potatoes
Diced smoked salmon and dill
Crumbled sausage
Anything else the suits your fancy.
