eggs

Deviled Eggs



3 eggs 1-2 Tbsp. Mayonnaise

1/4 tsp. mustard 1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste



1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.


Egg Drop Soup



TIPS:

Lightly beat the egg so that no bubbles form

Turn off the heat the minute you begin pouring in the egg (this produces silkier threads)



Stir the soup so that it "turns in a circle" around the pot. As it goes 'round the pot, drizzle the egg in


Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady)

Begin stirring as soon as you start pouring in the egg

To make shreds or threads, stir rapidly for at least 1 minute

Stir the beaten egg in one direction only



3 skinless chicken breast fillets, cut into very thin strips
3 tbsp. cornstarch
2 tbsp. soy sauce
1 1/2 tsp. minced garlic
1 tsp. minced ginger root
3 tbsp. fresh lemon juice
2 tsp. each grated lemon peel & sugar
1/4 tsp. pepper
1 tbsp. vegetable oil
4 (14 1/2 oz.) cans or 7 ¼ cups chicken broth (or make your own)
2 eggs, well beaten
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. snow peas, thawed or use fresh
1/4 c. chopped green onions



1. Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger.

2. In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel, sugar and pepper.

3. In heavy-bottomed, large stock pot, saute chicken in hot oil until no longer pink. Add chicken broth and heat through.

4. Stir lemon mixture and add to broth. Stir until simmering and slightly thickened. Pour beaten eggs into soup in a steady stream and mix quickly with a fork to separate the strands.

5. Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.



Peaches and Cream Spiced Cream Puffs



Puff Pastry:

1/2 C. margarine 1 C water

1/4 tsp. cinnamon 1/8 tsp. nutmeg

1/8 tsp. ginger 1/8 tsp. salt

1 C. flour 4 eggs



1. In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt. Bring to a boil.

2. Add flour all at once, stirring vigorously. Cook until a ball forms that won’t separate.

3. Remove from heat. Cool 10 minutes.

4. Add eggs one at a time, stirring with a sturdy wooden spoon until smooth after each addition. The dough will be very thick and difficult to stir.

5. Drop by heaping tablespoons, 3” apart, onto a greased baking sheet.

6. Bake at 400° for 25 to 35 minutes, until golden brown.

7. Let puffs cool in the turned-off oven for 10 minutes. Let cool on a rack.

8. When cool, cut 1/4 off the top of each puff. Scoop out any soft dough inside.



Filling:

1/2 C. whipping cream 2 Tbsp. peach preserves

1/4 C. powdered sugar 1/2 tsp. almond extract

1 (8 oz.) cream cheese 1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped



1. Beat whipping cream until soft peaks form. Gradually add 1/4 C. powdered sugar.

2. Add the cream cheese, almond extract, and peach preserves. Continue beating until smooth. Stir in chopped peaches.

3. Fill each cream puff with peach mixture. (You may fill up to 1 hour before serving.)

4. Replace tops. Sprinkle with powdered sugar.

Chocolate Cake Roll with Whipped Cream Filling



4 eggs, separated 1/4 tsp. salt

3/4 C. sugar, divided 1/4 C. cocoa

1/2 tsp. vanilla 3/4 C. cake flour

1 tsp. baking powder



Fresh strawberries to cut into fans and use as a garnish.



1. Pre-heat the oven to 375°

2. Line a 10 ½ X 15” jellyroll pan with waxed paper. Grease the paper.

3. Separate eggs. Put egg whites in a mixing bowl and whip until they begin to hold their shape. Continue beating, and gradually add 1/2 C. sugar, one tablespoon at a time. Whip until stiff, but not dry.

4. Put yolks in a bowl and whip until lemony yellow. Add 1/4 C. sugar and vanilla. Beat 2 minutes more.

5. Fold egg yolk mixture into the egg whites.

6. Using your wire whip, thoroughly stir the dry ingredients together. Using your rubber scraper, gently fold the dry ingredients into the egg mixture.

7. Pour batter into prepared pan. Bake for 10 to 12 minutes, or until set and no longer doughy.

8. Lay out a clean dish towel. Sprinkle generously with powdered sugar.

9. Remove cake from the oven. Immediately turn onto the prepared towel. Remove the waxed paper and roll up from one long end to another, in the towel. Cool completely (freezer works well for quick cooling).



Filling (2 cups):

1 C. heavy whipping cream 3 Tbsp. powdered sugar

1 tsp. vanilla 2 C mini marshmallows

Note: You may stir in mini chocolate chips, nuts, crushed peppermint candy (place peppermint candy in Ziploc bag and crush with rolling pin),

or sliced strawberries for variations.



1. Whip the chilled cream until billowy.

2. Add vanilla and gradually add powdered sugar one tablespoon at a time. (stabilizes too).

3. Stir marshmallows (and any additional ingredients) into whipped cream.

4. Unroll cooled cake, and trim off the edges (if desired).

5. Spread with the whipped cream mixture, and re-roll the cake.

6. Frost, or sprinkle with powdered sugar. Chill 2 to 3 hours, then slice and enjoy.



Frosting (about 1 cup)

¼ C. butter or margarine 2 C. sifted powdered sugar

2 ½ tablespoons milk ¼ C. cocoa

½ tsp. vanilla



1. Beat butter until creamy.

2. Add other ingredients, and beat until smooth.

Note: For thinner frosting, add milk, for thicker frosting, add more powdered sugar.

Strawberry Fan Garnishes:

Slice the strawberries from tip to stem in thin slices. Keep the stem and the top of the strawberry intact. Fan the strawberry out and garnish the cake with the strawberries.



Cheese Souffle (adapted from mamashealth.com) for 1 ½ qt. dish



4 eggs

3 Tbsp. butter

3 Tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

3 drops Tabasco sauce

1/8 tsp. Worcestershire sauce

Paprika

1 ¼ cups milk

1 cup plus 2 Tbsp. shredded Sharp Cheddar Cheese

1/4 cup shredded Parmesan Cheese



1. Heat oven to 350°.

2. Prepare soufflé dish by liberally greasing (with shortening) the bottom of the dish. Then lightly grease the sides of the dish and cut parchment paper to extend above the rim of the soufflé dish and down into the dish ½ inch. Grease the side of the parchment paper that will contact the egg mixture. Carefully position the parchment paper around the top of the soufflé dish.

3. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. With clean beaters, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 minutes or until bubbly, stirring constantly.

4. Gradually add milk stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly.

5. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. GENTLY fold in the egg whites.

6. Pour into a 1 ½ qt. prepared soufflé dish. With tip of spoon, make slight indentation or “track” around top of soufflé, 1 inch from edge, to form “top hat.”

7. Lightly sprinkle the top with paprika

8. Bake 40 to 50 minutes or until golden brown.

9. Serve immediately.



Savory Italian Frittata



8 large eggs

1 T. chopped fresh or ½ tsp. dried basil leaves

1 T. chopped fresh or ½ tsp. dried mint leaves

1 T. chopped fresh or ½ tsp. dried sage leaves

1 T. freshly grated Parmesan cheese

½ tsp. salt

1/8 tsp. pepper

½ C. turkey sausage (4oz.)

1 T. butter or margarine

1 small onion, finely chopped (1/4 C.)

½ C. thinly sliced green bell pepper

½ C. chopped yellow summer squash (crooked neck)

1 medium roma tomato, sliced

1/2 C. shredded sharp cheddar (1oz.)



1. In a medium bowl, beat all ingredients except sausage, butter, cheeses, and onion thoroughly with fork or wire whisk until well mixed.

2. Cook and drain sausage and stir in.

2. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low.

3. Reduce heat to low and pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Add the cheeses to the top, cover with a lid and allow the cheeses to melt. Cut into wedges.



German Pancakes (Puffed)



6 eggs, beaten 1 C. milk

1 C. flour 3 Tbsp. margarine

1/4 tsp. salt Powdered sugar and maple syrup



1. Put margarine in a 9” x 13” baking pan (glass pans work really well). Place in a cold oven, and turn heat to 450°. The margarine will melt as the pan and oven preheat.

2. Beat eggs, then add flour, salt, and milk. Beat until combined.

(Don’t over mix or pancake may not puff.)

3. Pull out oven rack and pour batter directly into the hot pan.

4. Bake 20-25 minutes, until deep golden brown.

5. Sprinkle with powdered sugar, and serve immediately with maple syrup.



Maple Syrup



1/2 C. granulated sugar 1 T. packed brown sugar

1/4 C. water 1 T. light corn syrup

1/8 tsp. maple extract



1. Combine all ingredients except maple extract in a small saucepan.

2. Cook, stirring, over med-high heat until syrup comes to a full boil.

3. Remove from heat.

4. Add maple extract and stir.

5. Serve hot.



Deluxe Waffles (makes 6)



2 C. flour 4 eggs, separated

1 Tbsp. baking powder 1 ½ C. milk

1 tsp. salt 1/2 C. melted shortening

3 Tbsp. sugar



1. Mix flour, baking powder, salt and sugar.

2. Beat egg yolks. Add milk and melted shortening.

3. Pour into flour mixture and stir to moisten.

4. Beat egg whites until stiff, but not dry. Fold into the batter.

5. Bake in waffle maker.

6. Keep warm in single layers on a cooling rack in your top oven at 200°.



Strawberry Topping



1 box (24 oz.) frozen strawberries in light syrup, thawed

1/4 C. sugar 2 Tbsp. corn starch



1. Drain strawberries, reserving the syrup.

2. Combine sugar and cornstarch in a saucepan. Add reserved syrup.

3. Cook, stirring constantly, over medium-high heat until mixture thickens and boils. Boil for 1 minute.

4. Stir in strawberries. Cool.



Breakfast Strudel (makes 2)



1 box puff pastry dough (1.1 lb.) Thaw according to package directions.



2 Tbsp. unsalted butter 1 C. frozen cubed hash browns

1/2 C. onion, diced 1 C. red or green bell peppers, diced

1 C. diced ham



11 eggs 2 Tbsp. fresh chives, minced

4 oz. cream cheese 2 Tbsp. orange juice



1 egg, beaten 1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded



1. Melt butter in a large skillet. Add potatoes and sauté 5 minutes.

2. Add bell pepper and onion. Sauté 3 minutes, then add the ham.

3. Whisk eggs, chives, salt and pepper together. Add to the pan and cook, stirring, until just set.

4. Remove from heat. Add cream cheese and juice. Stir to combine.

5. Unfold pastry and roll to 10” X 12”. Transfer to parchment lined baking sheet. Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough). On each outside section, cut 8 slices.

6. Fill the center section of each puff pastry with half the egg mixture. Fold the strips, right then left, over the egg to form a braid.

7. Beat the single egg and 1 Tbsp. water. Brush on the strudels. Sprinkle parmesan cheese on top.

8. Bake at 400° for 20 to 30 minutes, until golden brown. Let cool 5 minutes before slicing.

Note: You may make this a day ahead and refrigerate over night.

Custom Quiche



1 9-inch unbaked pie crust

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked until crisp and crumbled

2 green onions, thin-sliced and chopped

1/2 tsp. salt

1/4 tsp. dry mustard

3 eggs, beaten

1 C. light cream

2 C. other ingredients of your choice: 1 chopped green pepper, 1 cup sliced mushrooms (use 4 oz.), tomatoes, yellow onions, green onions, spinach, etc. ***Pre-cook green pepper, tomatoes, and onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.***



1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5. Remove from oven and let stand 10 minutes before cutting.



9-inch Pastry



1 ½ C. flour ½ cup + 2 Tbsp. shortening

1 tsp. salt 3-5 Tbsp. ice cold water



1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.

2. Sprinkle water in 1 Tbsp. at a time, mixing until all flour is moistened.

(Add 1-2 tsp. more if necessary). Do not over-mix dough.

3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.

4. Prick the sides and bottom of the crust. Set aside for quiche.





Quiche Topping



¼ C. seedless raisins

1 Tbsp. flour

1 tsp. butter

2 Tbsp. brown sugar

¾ C. apple cider



1. Process raisins and flour in food processor, until the raisins are no bigger than a kernel of whole.

2. Melt butter and add floured raisins. Mix.

2. Add sugar and cider. Boil 1 minute.

3. Spread over warm quiche.



Cobb Salad (adapted from Betty Crocker Cookbook)



¾ pound skinless, boneless turkey breast thinly sliced and stir-fried until done

4 slices bacon crisply cooked and crumbled (1/4 cup)

3/4 cup crumbled blue cheese (3 oz.) reserve 1 oz. for the dressing

1 medium ripe avocado, pitted, peeled, and sliced thinly into wedges

2 medium tomatoes, chopped into cubes (1 ½ cups)

3 hard-cooked eggs, peeled and sliced thin

1/2 head romaine lettuce, leaves separated and torn into bite-size pieces

½ head iceberg lettuce, torn into bite-size pieces
1 cup chopped watercress lettuce (tough stems removed)



Dressing

1/4 cup red wine vinegar

1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, finely minced
1/4 teaspoon salt

2 teaspoons sugar
1/2 teaspoon coarsely ground black pepper
1/3 cup extra-virgin olive oil

1. Cut the hard-cooked eggs into 1/8 in slices using a wire egg slicer. Set aside. Prepare the other salad ingredients.

2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. In the same pan, stir-fry the turkey breast slices.

3. Make a bed of the lettuce on a large platter. Arrange the eggs, bacon, herbs, watercress, turkey, avocados, tomatoes, and the ½ cup blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern covering the lettuce almost completely.

4. In a small bowl, whisk together the all the dressing ingredients except the olive oil. Using a fork, mash in the reserved 1 ounce blue cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.

5. Pour the dressing over the salad. Serve immediately.