Cooking with Love
By Brooke Hagerty Lurie
The Food Chick
April 2014 – The Incredible, Edible Egg!
With Easter coming in April this year I thought it only après paux that this month’s article be devoted to the incredible, edible egg. Did you know that 61 million eggs are sold during the Easter season? That is 732,000,000 individual eggs…that is an awful lot of eggs and it represents a whopping 45% increase over the rest of the year.
The egg is said to have over 100 different ways to be prepared. One of the most popular ways is the boiled egg, hard boiled to be exact. And as you might have guessed the hard-boiled egg is definitely the most popular during the Easter season. Here are some helpful hints regarding hard boiled eggs;
1. When hard boiling eggs it is best to use eggs that are 5 days old or older. So if you are raising your own chickens be sure to save eggs before you boil them.
2. If you store hard boiled eggs in the shell be sure to put them in a covered container to reduce the odor and keep refrigerated.
3. If you store hard boiled eggs out of the shell do so in cold water with lemon wedges to retain the white color and keep refrigerated.
4. To make the perfect hard boiled egg; place your eggs in cold water with a few pinches of salt. Bring to a boil, cover with a tight lid and remove from heat for 8 minutes. Rinse in cold water for 3 minutes to stop the cooking process.
Another popular way to prepare eggs is to scramble them. There are a few different schools of thought on how to properly scramble an egg and they differ depending on how you like your eggs; loose or firm, fluffy or flat. I prefer mine fluffy and firm so for me the best way to prepare is the following:
1. Whisk three eggs with salt, pepper and approximately 2 tablespoons of heavy cream, half and half or milk (heavy cream will make them the fluffiest).
2. Prepare your sauté pan by heating with a medium flame or medium setting on an electric or flat top stove for approximately one minute. Add two teaspoons of unsalted butter and wish around to cover the entire bottom of the pan.
3. Whisk your eggs again and pour into the center of the pan so that they will spread out on their own, cook for one minute.
4. With a wooden spoon or heat resistant spatula gently push eggs toward the center of the pan and then back out to allow for even cooking. If you like toss in some of your favorite fresh herbs and a little cheese until the eggs have lost all of their liquid.
5. If you are making a scrambled egg sandwich do not add any liquid so that the eggs will remain firm and not fall out of the bread.
6. If you would like to make a warm wrap, remove eggs from pan and place your wrap in it for 30-45 seconds per side. Place eggs in the center and fold the bottom side up, then the two sides in and roll to the top for an easy on the go breakfast!
7. If you prefer your eggs looser and flatter substitute water for your dairy liquid.
Baked eggs are another one of my favorites and are so easy; you can even make a large batch and heat them up another day thus saving time during those hectic weekday mornings. This recipe, which makes 12, is perfect if you are hosting a brunch as it incorporates your meat (in this case Canadian Bacon) and basically cooks itself in the oven with little to no supervision.
1. Pre-heat your oven to 350 degrees and grab your muffin pan (spray with cooking spray)
2. Dice one small Vidalia onion and one small red pepper into small bites and season with salt and pepper (add a little hot sauce if you like a little spice.
3. Take Canadian Bacon and “line” your muffin tin.
4. Place one tablespoon of your mixture in the bacon “liner”.
5. Crack one egg and cover the mixture.
6. Repeat until your muffin tin is filled.
7. Cook for about 10 minutes or to desired firmness. (the more you make this recipe you will find how you like your eggs best, I love mine to run right out when I put my fork in them)
8. To remove from muffin tin, scoop out with a soup spoon and serve.
Eggs aren’t just for breakfast, they can be eaten anytime of the day and one of my favorite ways to eat them is in Egg Drop Soup. Egg Drop Soup is one of the simplest soups to make and requires only three basic ingredients; stock, eggs and cornstarch. You can add your favorite spices and herbs to kick it up a notch as you see fit. Some great additions are scallions, lemon grass, ginger and soy sauce
1. Heat 4 cups of your stock over medium heat. As you are heating gather your “extra” ingredients (lemon grass and peeled and sliced ginger) and place in a cheese cloth bag, then add to broth.
2. Bring to a light boil and then simmer for 15 minutes. Remove “extras” and add salt or soy sauce to taste.
3. Scoop out ¼ cup of broth and whisk together with 1 tablespoon of cornstarch. Pour into soup to thicken by whisking (if you like it thicker repeat this step to desired consistency.
4. Whisk together 3 medium to large eggs in a measuring cup.
5. Slowly pour eggs into soup mix. You want to pour over the tines of a fork so the eggs will string out in the soup.
6. Garnish with scallions and serve immediately.
7. Hints- do not be afraid to be creative with your extras. If you want to store this soup do not add the eggs until you are ready to serve. The stock mixture will hold for 3-5 days. You can use any stock, beef, vegetable, chicken or seafood but chicken is the most popular.
There you have it folks, some great recipes for one of our favorite foods; the incredible, edible egg!
As always, if you have an idea for an article or have any questions do not hesitate to contact me anytime at email@example.com. From all of us at Gunner’s Grille at Taneytown we thank you for your support over the past three years, we will miss you all. You can reach me on Facebook under The Food Chick. And be on the lookout for our new website coming soon to a computer near you!