The Incredible Edible Egg!

Can I use that for a title? Well, I've just done it, so there we are!

Is it any wonder that eggs are a symbol of natural perfection? What a gorgeous piece of engineering by God! They’re cheap and nutritious – what more could a mother want? Whenever possible, I substitute fresh, organic ingredients for conventional.

You can save your eggshells for composting or – use for Vietnamese egg paintings (a wonderful art project to try with your children!)

Eggs Benedict

Eggs Benedict always remind me of my mother-in-law Irene. Their richness is also wonderful for brunch, lunch or supper. Serve with tomato or orange juice and a nice hot cup of coffee (or tea, if you prefer!) I snitched this recipe online.

Water 1/2 cup distilled vinegar, divided
12 large eggs
1 tablespoon unsalted butter
12 slices Canadian bacon
6 plain English muffins, split
HOLLANDAISE SAUCE, recipe follows
1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side. To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Hollandaise Sauce

1 1/3 cup unsalted butter
2 large egg yolks
2 tablespoons cold water
1 tablespoon strained freshly squeezed lemon juice, plus more as needed
1 teaspoon kosher salt
Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour. Yield: about 1 1/2 cups

Bungo Eggs

Is what our son Andrew called “scrambled eggs” when he was a babe. The name stuck. These are made just a little differently and they are delicious!

1 dozen eggs
¾ c whole milk
6 oz cheese (we’ve used American, feta, and parmesan all with great results)
Salt and pepper to taste.

Whisk the eggs, milk, salt and pepper together very well. Heat your skillet to medium, using butter or oil, whichever you prefer. Pour eggs into skillet and sprinkle on cheese. Keep the eggs moving at all times. This will help fluff your eggs. We prefer our eggs a little on the drier side, but many folks like them a little wet, so cook until you have the desired consistency.

These are delicious served with chopped fresh or sun-dried tomatoes, buttered toast, banana slices with a dusting of cinnamon…


Egg Salad

Perhaps my children are strange… They love egg salad. Another simple recipe that can be made special by presentation. As you will see, this recipe requires very careful measuring. ;-)

1 dozen hard-boiled eggs, peeled
Mayonnaise
Mustard (yellow prepared)
Salt and Pepper to taste
Washed lettuce leaves
Bread (rye is gorgeous!)
Paprika

Toss the eggs into a large mixing bowl and chop us using a pastry blender – a little trick I developed several years ago. I mean, why cut the up with a knife – especially when you’re doing a dozen at a time! Put in a good dollop of mayonnaise (soy mayo also works) and a squirt of mustard – just enough to make a soft yellow color, salt and pepper to taste. Stir well to blend. Sprinkle with paprika and spoon into sandwiches with that lovely crispy lettuce and serve with a sparkling drink and a pickle!


Egg in a Hole

Easiest recipe ever – and it makes quite an impression!

1 dozen eggs
12 slices thick cut bread (preferably homemade!)
Butter
Salt and pepper to taste

Lay out your bread slices on a cutting board and using a large cookie or biscuit cutter, cut a hole in the center of each slice. Be sure to leave at least ¼” all around. Heat a generous amount of butter in your skillet and arrange bread slices along the bottom. Into the center of each slice of bread, crack one egg. Fry as usual, turning halfway through. You can break the yolk of you prefer it to be hard. Sprinkle salt and pepper to taste.

These are so special when theme cutters are used – hearts for Valentine’s Day, trees for Christmas… Lovely served with your favorite breakfast meat and slices of orange. Add a pot of Earl Grey tea and you’ve got quite a treat!

Custard Pie

I can’t think of a better way to use farm fresh eggs and milk. If you keep chickens and dairy animals – you know that sometimes the critters get a little ahead of you. Here’s a lovely way to celebrate your bounty after a luncheon or supper!

6 whole eggs
2 c. milk
1 c. sugar
1 tsp. vanilla
Dash salt
1/4 tsp. nutmeg or 1 tsp. vanilla

Combine all ingredients in deep mixing bowl and beat until sugar is dissolved. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set. Let cool before slicing.

Serve with fresh berries in season – blueberries are especially lovely! If you’ve no berries in season, you can use sliced bananas and a dash of cinnamon, or just some fresh whipped cream!

And because you’ve just got to have one more dessert:

Pavlova

Oh, how I adore this recipe. It’s light and decadently delicious. The first time I had it was when we moved to England – about 11 years ago. This recipe is decidedly British in terms and measurements. Believe me – weighing works worlds better than volume measure…

4-6 egg whites
pinch salt
8oz castor (confectioners) sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence (extract)
2 level teaspoons cornflour (cornstarch)

Preheat oven to 400F(200C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray.Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornflour.Pile mixture into circular shape, making hollow in centre for filling.(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.

Turn oven off, leave Pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired – strawberries, kiwi, poached peaches or pears, berries in season are all delightful. I once saw one served with bananas, strawberries, pineapple and chocolate sauce – like a banana split!


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From Julie H, who has very generously shared several recipes this week:

French Onion Pie

“Here's an egg dish recipe of my mom's it's really tasty”

9” pie crust
6 oz French Fried Onions
3 Eggs
1-1/2 c Milk
1-1/4 tsp Salt
Dash Cayenne Pepper
1 c shredded cheddar cheese

Sprinkle French Fried Onions in the pie crust. Beat eggs, milk, salt, andcayenne and pour over onions. Sprinkle with Cheese.Bake at 425* for 15 minutes. Reduce to 350* and bake for an additional 15-20minutes.

Ham and Broccoli Egg Bake

12 slices cheap white Bread (I believe Julie calls this variety "fluffy glue!")
3/4 pound shredded Cheese
10 oz frozen broccoli (thawed)
2 cups Ham, diced
6 Eggs, beaten
4 cup Milk
1/2 teaspoon Dry Mustard
1 teaspoon salt
1 Tablespoon Dried Minced Onions
Parmesan Cheese

Cut Bread with donut cutter or circular cutter (or shapes!) Set shaped pieces aside. Place bread scraps on bottom of greased 9x13 inch pan. Top bread with cheese, broccoli, and ham. Arrange the shaped bread cuttings on top. Beat Eggs, Milk, Dry Mustard, Salt and Onion together. Pour over all other ingredients.Bake in 325 degree oven, uncovered for 50 minutes. Sprinkle with ParmesanCheese. Bake an additional 10 minutes.Let sit for 5 minutes before cutting.

Mom’s Cheese Soufflé

“oh and this one is good too!” says Julie! Note from Nissa: I love this recipe – I love to serve it with homemade tomato soup and salad for luncheon. Make a double batch if you’ve a big family!

3 Tbsp Butter
3 Tbsp Flour
1-1/4 c Milk
dash Nutmeg
dash Cayenne Pepper
½ tsp Salt
4 Egg Yolks
¾ c Cheese (note from Nissa: I love sharp cheddar)
4 Egg Whites

Make sauce by mixing the butter, flour, milk and seasonings over medium heat. Add the egg yolks and cheese. Let cool. Beat Eggs Whites until still. Gentlyfold in to cheese mixture. Bake in a soufflé pan at 375* for 35 minutes.

Stuffed French Toast Bake

Note from Nissa: I make something similar to this. Here at the Gadbois house, we add sliced poched pears to the stuffing – delicious! This recipe wins for the most eggs used in one recipe!


Ingredients:

2 c brown sugar
1 c butter
1/2 c honey
18 eggs
3-1/2 c milk
1 Tbsp vanilla
24 oz. cream cheese, softened
2 loaves French bread

DIRECTIONS

Melt butter in saucepan over medium heat. Add brown sugar and honey. Stirring constantly, cook until mixture just begins to boil. Pour caramel mixture into greased 16-1/2 x 11 x 2 inch pan (or 2 smaller pans). Slice the French bread loaves into 3/4 inch thick pieces. Make cream cheese“sandwiches” and place on top of the caramel mixture in pan.Beat eggs, milk and vanilla. Slowly pour over the top of the “sandwiches”. Bake in a 350 degree oven for 45 minutes or until firm. May be prepared the night before and kept refrigerated until ready to bake.

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From Karen B all the way from Australia! "These are very yummy and VERY easy to make. enjoy!!"


Thank you so much Karen (it was quite late at night when she sent these)! Just a note, I've converted the measurements and temps for American readers. Also, if Australian bacon is like what we had in the UK, then I encourage you to use Irish Back Bacon, which is available here in the US. Alternatively, you could use prosciutto with wonderful results.

Quiche

Ingredients
* 4-5 eggs
* 1 cup (10 fl oz) milk
* pastry (shortcrust or puff - I just use frozen or you could make your own)
* 1 cup (10 fl. oz) grated cheese
* 1 packet (about 250grams, or 1/2 lb.) bacon/ham diced
* other ingredients such as mushroom, chicken, corn kernels....

Method

1. line a flan dish with pastry so that all sides and base is covered
2. beat eggs and milk together. Season with pepper and salt to taste
3. sprinkle cheese and bacon/ham on bottom of dish
4. add egg mix into dish and bake in oven at about 180 degrees celcius (350F) until top of quiche is light brown
5. serve with garlic bread and salad or veges of choice


Zucchini Slice

Ingredients

* 1-2 zucchinis grated
* 4 eggs lightly beaten
* 1 cup (10 oz) cheese
* 3 bacon rashers (in America, slices)
* 1 onion
* 3/4 cup self raising flour
* 1/2 cup vegetable oil

Method

1. fry onion and bacon until cooked
2. add flour, oil, eggs, cheese and zucchini into a bowl and mix well
3. mix in bacon and onion
4. pour mix into a dish and cook in moderate oven (180 degrees celcius, 350F) for about 20-30 minutes until golden
5. serve with salad and garlic bread or veges.
6. great for picnics. can be eaten cold!

Fettuccine Carbonara

Note from Nissa: This recipe is gorgeous served topped with deep-fried sage leaves. I've had a similar dish made with cheese tortellini. Mmmmm!

Ingredients

* fettuccine 500grams (1lb box)
* 6 bacon rashers (slices) diced
* 300ml (9-10 fl. oz) cream
* 4 eggs beaten
* 1 cup (10 fl oz) cheese

Method

1. cook pasta
2. fry bacon
3. Add cream , eggs and cheese
4. stir cooked fettuccine through sauce and serve immediately


Enjoy everyone and join me next week for - CHEESE!