Eggs

The Incredible Edible Egg

Have you ever thought what you would do if you couldn’t get eggs any more? It is amazing how many different things eggs can do: Leaven, thicken, emulsify, coat, bind, retard crystallization, clarify, and add color, richness flavor, and nutrients to many dishes.
What indicates a “good egg?”
1. A small air cell
2. Plenty of thick albumen
3. Well centered yolk
4. Lack of spots or irregularities
Note: Shell color does not affect egg quality
For best quality keep eggs in original carton in the refrigerator less than a week. (Eggs will keep in the refrigerator much longer than a week, but their quality and cooking performance may decrease.)
Eggs should be stored with the large end of the egg facing up so the air cell is at the top of the egg and doesn’t cause strain on the Chalaza (the concentrated albumen which anchors the yolk in the center of the egg).

Hard Boiled Eggs

eggs
Poke a hole in the large end of the egg with a pin.
Place eggs in cold water.
Bring to a boil.
Cover pan and remove from heat.
Let stand:
4 - 6 - soft
6 - 10 - med.
15 - 20 - hard

Green Eggs and Ham

 6 hard-boiled eggs, cut in half
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1 1/2 teaspoons cider vinegar
1/2 cup chopped mixed herbs
1/2 teaspoon chopped garlic
salt
pepper
Puree 6 yolks and remaining ingredients in a food processor. Divide among the egg whites. Crisp 3 slices prosciutto in a skillet; crumble over the eggs.

Fresh Herb Mini Quiches

Bite-sized quiches are always a crowd-pleasing appetizer, and this delectable puff pastry version is easy to make and ready to serve in just 45 minutes.
3 eggs
1 cup heavy cream
3 tablespoons fresh chopped herbs - (basil and chives)
2 tablespoons finely chopped shallots
1/4 teaspoon ground black pepper
Generous dash ground red pepper
1 cup finely shredded Swiss cheese - (about 4 ounces)
1/2 Puff Pastry Sheets - (1 sheet), thawed
Heat the oven to 400°F. Beat the eggs, heavy cream, herbs, shallots, black pepper and red pepper in a medium bowl with a fork or whisk. Stir in the cheese.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch squares). Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
Spoon about 1 tablespoon egg mixture into each muffin-pan cup.
Bake for 15 minutes or until the filling is set and the pastries are golden brown. Let the pastries cool in the pans on wire racks for 5 minutes.
Easy Substitution: You may substitute fresh rosemary and thyme for the basil and chives in this recipe.

Eggs Benedict

Slow roasted tomatoes and sliced avocado take this eggs benny to a whole new level.
Step 1: Roasting the Tomatoes
12 small campari tomatoes
extra-virgin olive oil - (for drizzling)
kosher salt - (to taste)
freshly ground black pepper - (to taste)
Preheat your oven to 250° degrees Fahrenheit.
Slice the tomatoes in half. Place cut-side up onto a parchment-lined tray.
Drizzle lightly with extra-virgin olive oil and salt and pepper to taste.
Roast for approximately 3 to 4 hours. Once done, set aside.
Step 2: Poaching the Eggs
8 large eggs
2 tbsp white wine vinegar
1 tsp kosher salt
Note: For every liter/quart of water used to poach the eggs, add 2 tbsp white vinegar
1 tsp kosher salt
Poaching can be done in advance.
Step 3: Preparing Your Mise en Place
4 whole English muffins
unsalted butter
1 to 2 avocados
Using the tines of a fork, carefully pull the English muffins apart into two. Place onto a baking tray and lightly butter.
Gather the avocados and set aside.
Preheat your oven to broil.
Step 4: Making the Hollandaise
2 large egg yolks
2 tbsp cold water
2 cups clarified butter
1 to 2 tbsp lemon juice
kosher salt - (to taste)
cayenne pepper - (to taste)
Before making the sabayon, melt the clarified butter and keep it between 130-140 degrees Fahrenheit (55-60 degrees Celsius).
In a stainless-steel bowl, whisk the egg yolks and cold water together until they triple in volume.
Transfer the bowl over a bain marie that contains barely simmering water. Cook the sabayon, about 1 to 3 minutes, until it doubles in volume and you reach the ribbon stage. Once cooked, remove the sabayon from the heat and whisk for about 20 seconds to prevent the eggs from overcooking.
Discard the simmering water from the bain marie and place a damp cloth over the pot. Place the bowl with the sabayon over top. Make sure the butter is between 130-140 degrees Fahrenheit (55-60 degrees Celsius). While constantly whisking, add the butter to the sabayon in a steady stream. Add enough butter until you achieve a somewhat thick consistency. You will not need all of the butter, but it is better to have more on hand than too little.
Once done, add the lemon juice or gastride (see attached drill-down) to taste and adjust the consistency of the sauce, if needed. Season to taste with salt and cayenne pepper. Hold the hollandaise over the bain marie on the lowest setting.
Step 5: Assembling the Eggs Benny
Toast the English muffins by placing them under the broiler.
Once toasted, place 3 roasted tomatoes over each of the muffin halves. Thinly slice the avocado and fan the slices over the tomatoes. Top with a warmed, poached egg. Assemble 2 eggs on each plate (to serve 4) or 1 egg on each plate (to serve 8). Spoon the hollandaise sauce over top and serve immediately. Print this post