June 26, 2017

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Eggs

Recipes > Eggs

Eggs

Eggs are the perfect all-purpose food. On their own, they're ideal for everyone from toddlers to teenagers to parents. If I’m in a rush—a big rush—and I need to fix something quick and satisfying, I scramble a few eggs, top with a filling of each kid’s choice (one even requests sautéed shallots. . .. ahem!), and serve. Of course, I dress up eggs, and they become great fare for an appetizer, a main-course brunch, dinner party or picnic.

SCRAMBLED EGGS

Ingredients

  • 6 eggs
  • 2 tsp salt
  • 1 Tablespoon olive oil (if you haven’t time to measure—use a dollop that forms a circle about two inches in diameter in the center of the pan)

Preparation

  1. Preheat pan according to manufacturer’s directions.
  2. Grasp egg in hand. Crack egg on side of bowl. Hold cracked egg over bowl and spread your thumb and your pinky wide enough apart to make a hole in the cracked shell to allow the egg to fall from the shell into the bowl. (If you need a visual aid, rent the 1954 movie Sabrina and watch Audrey Hepburn demonstrate the one-handed egg opening technique. Besides, it's a terrific movie.)
  3. Sprinkle eggs with five shakes of salt.
  4. Use the fork to beat eggs 18 to 20 strokes—no more—or just until whites and yolks are combined.
  5. Pour oil into heated pan. Swirl pan carefully to cover bottom surface with oil.
  6. Add eggs to skillet. Allow to cook for about 30 seconds. Then use a nonstick spatula to stir and turn eggs to desired consistency. Serves 3 kids or 2 adults.

A SIDE OF BACON

  • Preheat Oven to 350 degrees
  • 1 pound thickly sliced, lean double-smoked bacon
  • 1/4 cup brown sugar
  • Freshly ground pepper
  1. Pour sugar onto waxed paper. Dredge bacon slices in sugar on both sides.
  2. Place bacon slices on rack in baking pan.
  3. Sprinkle bacon with pepper.
  4. Place pan on rack in lower-third of oven.
  5. Turn bacon to second side after eight minutes; continue to cook until brown and crisp on both sides, about 15 minutes total.
  6. Remove bacon to serving dish. If not using immediately, store bacon when cooled, well covered, in the refrigerator. Allow to come to room temperature before serving.

SELECT YOUR OWN SCRAMBLE

Any of the following can be prepared before you begin to scramble the eggs and added to the eggs as soon as the eggs begin to set.

Ingredients: My foraging instinct in finding odds and ends in the cupboard or refrigerator.

Any one of the following or a combination of two or more

  • 1/2 cup thinly sliced or shredded or finely cubed or diced cheese of your choice; parmesan, sharp cheddar and Gruyere work well
  • 1/2 cup sautéed mushrooms
  • 1/2 cup diced hot or sweet peppers, roasted, fried or raw
  • 1/2 cup minced broiled or roasted meat or poultry or cold cuts
  • 1/2 cup diced smoked Scottish salmon
  • 3 tablespoons mixed fresh herbs, including basil, chives, parsley, and tarragon
  • 1/2 cup cooked green peas, diced broccoli or chopped spinach
  • 1/2 cup well-flavored croutons
  • 1/2 cup diced fresh ripe tomato
  • 1/2 cup sautéed onions or shallots
 

Party! Party!

When guests show up invited or otherwise, I often rely on eggs for an appetizer or even a main course.

Egg-scellent Appetizer

  • Bruschetta (slices depend on number of guests) go to Bread Basics
  • Olive oil for brushing bread slices and additional for skillet
  • Scrambled eggs (amount depends on number of guests)
  • Toppings: any of the above minced or diced
  1. Bake bruschetta; brush each slice with olive oil as soon as you remove it from the oven.
  2. Scramble the eggs.
  3. Spoon a small quantity of eggs on each toast.
  4. Top with a spoonful of any filling.
  5. Serve immediately.
 

Tex-Mex Main Dish

Preheat oven to 375 degrees

  • 1 pound chorizo sausage thinly sliced
  • 6 small flour tortillas
  • 4 tablespoons olive oil
  • 1 clove garlic minced
  • 1 onion diced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • Hot pepper flakes to taste
  • Salt and freshly ground pepper
  • I can (28 ounces) tomatoes drained and diced
  • 6 large eggs
  1. 1. In a large ovenproof skillet, sauté chorizo in one tablespoon oil. Set chorizo aside when browned. Leave remaining oil in pan.
  2. 2. Brush tortillas with the second tablespoon of olive oil, sprinkle with salt and pepper.
  3. 3. Place tortillas on a baking sheet. Bake in preheated oven for 5 minutes or until golden and crisp. Set tortillas aside.
  4. 4. Heat the remaining 2 tablespoons olive oil in the skillet in which chorizo browned.
  5. 5. Add garlic, onions, spices, and salt and pepper. Sauté until onions are golden and translucent.
  6. 6. Add tomatoes to skillet. Simmer about 20 minutes, stirring often, until sauce is nicely thickened. Return chorizo to skillet.
  7. 7. With the back of a spoon, make 6 depressions in the sauce.
  8. 8. Carefully crack each egg and pour it into each depression.
  9. 9. Spoon a bit of sauce on top of each egg.
  10. 10. Bake 12 to 15 minutes or until eggs are done to your liking.
  11. 11. Place a tortilla on each plate. Use a slotted spoon to carefully remove each egg and place it atop a tortilla. Spoon remaining sauce over eggs. Serves 6.