Categorized | Living
Friday Food Fest: Eggs!
by MontanaHome
Posted on 03 December 2009 | 9:03 pm 
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OK Rangers, what’s the best way to cook eggs? Scrambled? Omelets? Huevos Rancheros? Eggs Benedict?
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Two eggs, a pinch of baking powder,a little milk, table spoon of cream cheese. a dash of salt and black pepper. Best scramble eggs…The baking powder make them fluffy…Fry in a little bacon drippings or butter…
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First – I loved my Mom.
Having said that, eggs were the only things Mom would never overcook. I always joke that I was 13 before I found out that frozen peas weren’t flat and black on one side – she’d take a box of frozen peas, add the required 3 or 4 tablespoons of water and turn on the burner. ASfter the required amount of time, she turn of the stove. BUT – she’d leace the pot sitting on the electric burner.
But in the morning, for scrambled eggs, she’d mix them in a bowl, pour them into the fry pan, stir them a few times and put them on the plate. They were runny… and I’d gag trying to eat them.
Mom would claim I was just trying to get out of going to school when the eggs would… return via the same route they went into my body. I denied that I didn’t want to go to school, because I wanted a decent lunch.
Mom was NOT amused.
Later in life, when my sister and I would be somewhere and ordering a brakfast, we’d both tell the server to make sure the eggs BOUNCED!
I loved my Mom – just not her cooking….
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December 4th, 2009 at 5:29 pm
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That’s really cool, BW.
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December 4th, 2009 at 5:51 pm
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Heh. Some of my first memories are of food. Happier memories than yours, I must say!
Hmmm. That sounds like a good FFF – memories of food…..
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December 4th, 2009 at 5:55 pm
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I’d rather have a great mom who’s a terrible cook than vice versa
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Chile Relleno Casserole
8 eggs
14 oz green chiles
1 lb. jack cheese
1 lb. cheddar cheese
26 oz. canned milk
6 Tbl flour
2 tsp salt
8 oz tomato sauce
rotate layers of cheese and chiles – starting with chile at bottom layer – in casserole dish
separate yolks from whites
beat yolks – add milk, flour and salt.
beat whites – fold into yolk mixture and mix
Pour egg mixture evenly over layers of cheese/chiles
bake 1 hour at 350
pour tomato sauce evenly over the top
return to oven and bake for 1/2 hour more.
Really yummy for brunch or dinner
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December 4th, 2009 at 5:29 pm
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Sounds dee-lish, Kel.
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December 4th, 2009 at 5:51 pm
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Thanks. I’ll try that for my husband who loves anything with chiles.
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December 4th, 2009 at 5:56 pm
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it’s very mild … your son might even like it.
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December 4th, 2009 at 6:05 pm
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Glad you said that it’s mild, hot things don’t like me as much as they used to. But a bit of bite is so satisfying.
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December 4th, 2009 at 5:51 pm
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That sounds really tasty!
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Eggs are wonderful! Almost the perfect food. One can never starve with a dozen eggs in the fridge: cheap, diverse, basic, and vegetarian–all that in one little food.
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December 4th, 2009 at 6:06 pm
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Huzzah for eggs!
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Coddled Eggs are lots of fun, and nice for a brunch.
Just use two eggs, 2 tablespoons of cream and 2 tablespoons of a grated hard cheese per serving.
I have egg coddlers, but ramekins or custard cups will do. Butter the containers, crack your 2 eggs into each, top with cream and cheese, and add in whatever fresh herbs you prefer. (Sea salt, black pepper and herbs go in with the cheese. )
Put the containers on a baking sheet, and cook for 15-18 minutes in a 350 degree oven. 18 minutes will get you a semi-soft yolk. Just add a sidecar of toast for dipping.
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December 4th, 2009 at 2:12 pm
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That sounds like something good.
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December 4th, 2009 at 3:40 pm
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If you give them 18-20 minutes, that yolk will firm right up.
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December 4th, 2009 at 2:26 pm
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That sounds great! And it qualifies for my perfect recipes: no more than four ingredients!!!
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December 4th, 2009 at 3:40 pm
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Poifect!
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December 4th, 2009 at 4:11 pm
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EGG-celent!
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December 4th, 2009 at 6:06 pm
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Oh, I’m so happy eggs are here. Thanks MH, thanks Bertie!
I love a good scramble. Adding cheese and herbs is always fun, but I think my fave add-ins are brie (small pieces), fresh thyme and a bit of parmesan. And cracked black pepper.
This is my go-to quiche recipe, so easy and you can use up those pesky leftovers.
Choices Quiche
3 large eggs Room temperature
2 egg yolks ”
1 cup of your choice of grated hard cheese: gruyere, emmentaler, cheddar, fontina, edam
1/2 – 3/4 cup your choice of protein: diced ham, diced sage sausage, hearty bacon, crab meat, lobster, tofu (flavored or herbed helps)
1 – 1 1/2 cups your choice of veg: sauteed mushrooms, asparagus, broccoli, squash, hearts of palm, artichoke hearts
(use 2 – 2 1/2 cups if going vegetarian)
1-2 shallots
1 clove minced garlic if desired
1 1/2 cups light cream or half and half
2 T good sherry
1 T mayonnaise
1 tsp. sea salt
1 tsp. ground black pepper
1 tsp. Hérbes de Provence
1 1/2 – 2 T fresh thyme, sage or savory
1T fresh parsley
1T unsalted butter with 1 T e.v.o.o.
1/2 tsp. Black or White Truffle Oil (for a nice flavor boost/special dish)
sprinkle (3-4 T) of grated hard cheese and/or parmesan or romano
cold unsalted butter to dot
1 T fresh herbs to top (Dried in a pinch, use half the amount.)
flaky pastry crust in large quiche dish or deep dish pie plate*
If you are using a quiche dish, you’ll want to use the upper end of the quantities.
Grate/dice your cheese choice, set aside. Prepare your protein, set aside. (If I’m cooking ham, sausage or bacon I like to add a skosh of maple for an extra bit of flavor.) Sauté your veg choice(s), shallot and garlic in the butter, E.V.O.O. and truffle oil. Add sherry and let reduce. Drain liquid and set aside.
Whisk eggs and egg yolks, add in cooking liquid. Whisk in cream, mayonnaise, salt, pepper and herbs. In your prepared crust, place cheese, protein and vegetables, pour egg and cream mixture over and stir a bit. For the toppers, sprinkle on the reserved grated cheese, herbs, and dot with bits of cold butter. Bake at 375 for 30-40 minutes, until the top is puffed and golden and there is just a bit of wiggle in the custard. (Overcooking will make it tough.) A ring of foil around the outer crust can be used to prevent over-browning. Let rest 15 minutes before cutting and serving.
* If you only have a small pie plate, you can bake the leftover filling in custard cups, or make a mini pie shell for that purpose.
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December 4th, 2009 at 3:12 pm
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That sounds fantastic. I never would have thought of adding a bit of maple syrup. What is EVOO again? And is Hérbes de Provence something I can find at my local grocers?
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December 4th, 2009 at 3:34 pm
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Oh, sorry mh. evoo is extra virgin olive oil, and they should have Hérbes de Provence at any market. It’s a blend of savory, thyme, lavender, marjoram, rosemary and sometimes fennel. Very aromatic.
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December 4th, 2009 at 3:39 pm
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The HdP give a great flavor to most anything, but are just fantastic on a roast chicken, in roast vegetables and in a simple vinaigrette. Works well in any stock, or reduction, also too.
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December 4th, 2009 at 3:45 pm
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Thank you!
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December 4th, 2009 at 4:10 pm
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What is the price range? Olive oil seems to run the gamut.
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December 4th, 2009 at 4:55 pm
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A good, basic evoo will run about $7 to $10 a pint. I get whatever’s on sale. Publix had Crisco in it’s b1g1 free sale last week. Evoo should have a green cast to it. If you want dipping oil I would spring for Colavita (I think that’s how it is spelled). Superb flavor. The Spanish oils are good too, and tend to be a little cheaper.
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December 4th, 2009 at 5:47 pm
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Get the cheapest. It doesn’t matter as long as it Extra Virgin, which means it’s from the first cold press of the olives.
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December 4th, 2009 at 6:31 pm
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I glanced at the recipe title and thought it was by SupremeIdiot.
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To make a fluffy omelet without all the work of separating the eggs, just put the lid on after the bottom sets. Use water when mixing to create the steam. Never fails.
Sue Grafton’s character, Kinsey Milhone, makes a hard-boiled egg sandwich that is better than it sounds. Slice warm hardboiled eggs on bread and put lots of mayo on it. Salt and pepper to taste.
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December 4th, 2009 at 2:28 pm
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I’ve done something like that before when I didn’t want to go to the trouble of making a whole egg salad. Just one at a time–I put the egg, the mayo, mustared,pickles, little onion on it. Voila! Egg salad for one!
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December 4th, 2009 at 2:34 pm
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That sounds good, Zo. Cooking for one can be such a bitch.
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Hmmm….Wonder if Lean Cuisine does eggs???
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December 4th, 2009 at 9:33 am
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A large egg only has 70 calories. You don’t need Lean Cuisine. :majoreyeroll:
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December 4th, 2009 at 9:35 am
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How to Boil An Egg 101
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December 4th, 2009 at 9:38 am
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Add a teaspoon of olive oil to a nonstick pan and fry them. You can fry eggs, right?
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December 4th, 2009 at 9:39 am
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I don’t remember.
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December 4th, 2009 at 9:43 am
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Selective memory syndrome.
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December 4th, 2009 at 5:42 pm
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have you stocked up on curry yet?
hey, let’s have an Indian FFF soon. mmmm! Samosas!
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December 4th, 2009 at 7:55 pm
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Works for me! I’ll put it on the list.
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December 4th, 2009 at 9:56 am
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It’s what you put in or on them that makes them such a minefield of calories.
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December 4th, 2009 at 3:13 pm
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Eggs benedict is my favorite but I made a quiche the other day that was delish.
I just took my leftover ham from thanksgiving, diced it, added my leftover vegetables (roast potatoes, green beans, mushrooms and onion) and diced them too. Then I beat up 4 eggs, added about the same amount of heavy cream, mixed it together with salt and pepper, poured the egg/cream/salt/pepper mixture over the chopped up leftovers, and popped it in a 350 degree oven until it was golden brown on top. Amazing…
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December 4th, 2009 at 9:58 am
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I love quiche, I love quiche, I LOVE QUICHE! I’m thru ranting now.
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December 4th, 2009 at 10:08 am
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Heh. I love it too.
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Oh, and thanks to Roberta for the suggestion today!
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I eat eggbeaters – so they’re always scrambled (my favorite anyway) – with a bit of olive oil, preferably with some chopped onions and mushrooms. Or with some salsa on top. Sometimes I add a little worchestire (sp) sauce.
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Sunny side up, not hard with bacon, toast, and oj. Yum..now I’m hungry for breakfast.
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December 4th, 2009 at 7:14 am
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Now, I could never get into sunny sides. Or over easy. Too runny!
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December 4th, 2009 at 8:00 am
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What , nuffin to dip your toast soldiers in????
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December 4th, 2009 at 9:28 am
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Just say no to Marmite!
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December 4th, 2009 at 9:44 am
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Agreed. Ugh!
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December 4th, 2009 at 9:47 am
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When I was a kid my Mom used to serve me soft boiled eggs over soft bread and butter. I loved them that way. Nowadays, I can’t look at a sunny side up egg, without feeling nauseous.
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December 4th, 2009 at 1:33 pm
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I Love soft boiled eggs … had them as a kid too, and like them even more now. It’s so funny how we get different tolerances as we get older.
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December 4th, 2009 at 2:07 pm
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I think I may have gotten a bad egg and that turned me off. But I still like eggs, was really upset when they said not to have but 1 or 2 a week. So glad they came back.
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December 4th, 2009 at 3:39 pm
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Me too. I can actually remember exactly where I was that morning …
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December 4th, 2009 at 4:07 pm
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December 4th, 2009 at 5:44 pm
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that moaning?
getting sick from bad eggs is horrifying … almost as bad as eating bad fish.
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December 4th, 2009 at 7:57 pm
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Oh, me too. I was so sick. Traveling at the time, also too. Miserable.
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