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Edward Bottone: Egg of My HeartEdward Bottone
Egg of My Heart
Great Cod Almighty
Mac ‘n Cheese By Any Other Name
Sandwiches and One Soup
With Olives


Egg of My Heart

The Perfectly Fried Sunny Side Up Egg
for 2

4 large eggs
2 tbs unsalted butter (or equivalent of bacon fat)
salt and freshly ground black pepper

Heat you non-stick pan over medium low heat for a minute. Add the butter or fat. When the butter foams (about another minute) it should be hot enough to receive the eggs. If you are unskilled at cracking and dropping eggs directly into the fat break them carefully into a bowl (two at at time). Slide the two eggs, one at a time, into opposite sides of the pan. Season with salt and pepper. Cook 2 minutes for runny yolks, 2 1/2 for soft set and 3 minutes for people who don’t really like sunny side up eggs. Slide onto a warm plate and serve preferably with triple smoked crispy bacon and well buttered toast. Repeat.

Soft/Hard Boiled Eggs
Opinion varies about starting in cold water or boiling. This works.

Room temperature egg (if colder add a minute).

For Soft cooked
Place the eggs in a sauce pan with enough cold water to cover. Cook for 4 minutes from the time the water begins to boil.

For Hard cooked
Cook 12-15 minutes from the time the water begins to boil. Plunge immediately into cold water to facilitate peeling the shells. The fresher the egg the harder they are to peel.

The Coddled Egg (for the coddled Breakfaster)
for 1

1/2 tsp butter
2 eggs
1 tbs grated Parmesan cheese
salt and freshly ground pepper to taste

Put a pan of water on and bring to a boil. Meanwhile set up your eggs in the pretty porcelain coddler. Carefully crack the eggs into the coddler, put the butter pat on top, Put the cheese on top of that and the salt and pepper next. Screw the lid on but not over tightly. Holding on to the lid ring put the coddler into the boiling water. Water should come 3/4 of the way up the side. Cook: 10 minutes for soft, 12 for full set eggs.

Scrambled Eggs
There not just for breakfast any more. Nothing is more versatile and a better background for using up leftovers than scambled eggs. Remember that scene in the movie, The Big Night? Scrambled eggs made everything right. Especially if you make them just right.

4 tbs butter
5-6 eggs (how hungry are you?)
1/4 tsp salt or to taste
freshly ground pepper to taste
2 tbs water

Melt the butter in a heavy skillet or nonstick pan. Beat the eggs, salt, pepper, and 2 tablespoons water in a bowl. Pour into the skillet, and turn the heat down to very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved — not to dry. Caution: for soft and moist, remove from the heat a little before the eggs reach the desired texture; they continue to cook after being removed from the pan.

Variations on the theme:

Scrambled Eggs with Peppers and Onions
Sauté 1/2 red pepper, diced, and 1/4 onion, chopped, in butter for about 5 minutes before adding the egg mixture.

Scrambled Eggs with Cream Cheese and Chives
Cut 4 ounces cream cheese into small cubes. Add the cheese and 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the eggs after.

Scrambled Eggs with Mushrooms and Herbs
Melt the butter in a heavy skillet. Sauté some minced onion over medium-high heat for 4-5 minutes, add 1 cup or so sliced mushrooms and a teaspoon each of dried thyme and oregano, a tablespoon of fresh mined parlsey. Cook until the mushrooms are soft and most of the moisture is gone. Lower the heat before adding the egg mixture.

Scrambled Eggs with Ham
Add 1/2 cup chopped cooked ham to the egg mixture as it begins to thicken in the skillet.

Scrambled Eggs with Chicken Livers and Onions
Sauté 3 tablespoons or so of minced onion in butter for 3-4 minutes. add chopped chicken livers and cook until done (but not dried out). Add the egg mixture and stir until done.

Scrambled Eggs with Asparagus
Add 2/3 cup crisp-cooked asparagus, cut in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.

Carnival Scrambled Eggs
For 4

1/4 cup (1/2 stick) butter
2 cups chopped onions
4-6 ounces piece pepperoni chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper chopped
1 tsp dried oregano
Salt and freshly ground pepper to taste
12 large eggs, beaten blend

Melt butter in large nonstick skillet over low heat. Add onions and sauté until very tender, about 8 minutes. Add pepperoni, bell peppers and oregano. Cook over low heat until bell peppers are tender, stirring occasionally, about 10 minutes.
Pour in eggs, season with salt and pepper. Stir over medium-low heat until eggs are just set, about 5 minutes. Transfer to a warmed platter and serve.

Scrambled Eggs with Avocado, Onions and Cheddar
for 2

4-6 large eggs (depending on your appetite)
salt and pepper to taste
pinch smoked paprika (opt.)
2/3 cup extra-sharp cheddar cheese, grated
2 tsp unsalted butter
1 small onion, finely chopped
1/2 ripe avocado, peeled, cut in small dice
Your favorite hot sauce

Beat eggs well, season with salt, pepper and smoke paprika and stir in the cheddar cheese.
In a nonstick skillet heat butter over moderately high heat and sauté the onions, until they are translucent, about 3 minutes. Add egg mixture and cook, stirring constantly, until eggs are just setting up, about 1 minute or so. Now stir in avocado, remove skillet from heat and serve. Pass the hot sauce.

Manhattan Scrambled Eggs with Smoked Salmon and cream cheese
for 4

12 large eggs
1/2 tsp salt
1/2 tsp pepper
3 tbs butter
one 8oz package cream cheese, cut into 1/2-inch cubes
6 oz thinly sliced smoked salmon (or lox), cut in strips
fresh chives for garnish, chopped

Beat the eggs seasoned with salt and pepper in large bowl. Melt butter in large non-stick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs begin to set up, 4 – 5 minutes. Fold in cream cheese and salmon and stir just until eggs are just set, about 1 minute.
Transfer eggs to platter. Sprinkle with chives and serve.
HInt: Sprinkle some of the left over caviar, an elegant, easy touch.

Scarmbled Eggs with Sausage & Peppers
for 4

6 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbs butter
6 ounces sausage, cut in 1 inch pieces
1 large roasted pepper (avail. in jars), seeded, chopped
1 small onion, chopped
2 tsp dried thyme
4 oz real Provolone cheese , cut in small dice
flat leaf parsley sprigs for garnish

Beat together the eggs, with salt and pepper in large bowl. Sauté the sausage in a tablespoon butter until browned on all sides. Remove with a slotted spoon. Now sauté the onions until softened. Add the thyme and stir 1 minute. Add the remaining butter to same pan and when hot add the eggs and cheese, stirring until eggs are softly set and cheese begins to melt. about 3 minutes. Fold in the sausage and stir until eggs are just set. Transfer to warm platter and serve garnished with parsley sprigs.

The garnish of tomatoes, peppers, onions, and ham are what makes these eggs a la basquaise. In Basque country you might expect potatoes pan-fried in duck fat, seasoned with garlic and parsley as an accompaniment.
for 4

2 tbs olive oil
2 cloves garlic, chopped
3 onions, chopped
2 tomatoes, blanched, peeled, seeded and chopped*
2 green peppers, thinly sliced
1 red pepper, thinly sliced
1/2 cup dry white wine
1/2 tbs sugar
salt and freshly ground black pepper
a dash of cayenne pepper
1 tbs unsalted butter
9 eggs, beaten
4 slices ham, 3/4 inch thick.
sprigs of parsley for garnish

Sauté the garlic and onions in the olive oil and cook, stirring, until translucent, about 6 minutes. Add the tomatoes, green and red peppers, white wine, and sugar. Season with salt, pepper and cayenne pepper, to taste, reduce the heat to low, and cook gently, stirring occasionally, for 35 minutes.
In another pan brown the ham slices lightly on both sides.
While everything is still warm in another skillet heat the butter to foaming, pour in the beaten eggs, season with salt and pepper, and stirring until they are cooked through. Remove from the heat.
To serve top each slice of ham with some of the scrambled eggs, then some of the pepper and onion mixture. Garnish with a sprig of parsley. *Make an ‘x’ with a knife on each tomato and blanche by plunging them in boiling water for a minute, then into cold water, and peel with a sharp knife, push out the seeds, and chop.

Eggs Royale
This version of Eggs Benedict substitutes smoked salmon for ham.
for 2

4 eggs
1 scant top white vinegar
1 recipe Hollandaise sauce (follows)
2 large slices of smoked salmon
2 English muffins, slit toasted
1 tbs cream cheese
parsley sprigs and lemon slices for garnish

Make the Hollandaise sauce and keep ready. Heat a pan of water to just below a boil. Add the vinegar. Carefully break the eggs into the water keeping each egg at a little distance from the next in a clock wise rotation so that you now which one went in first. Allow the eggs to gently poach. have a slotted spoon handy to remove them from the water. Meanwhile toast the muffins and paint them with some cream cheese. Set a half slice of smoked salmon on each and put them on arm plates. The eggs should now be ready. Starting with the one that went in first pull them from the water with the slotted spoon and allow to drain a few seconds onto a towel. Carefully place a poached egg on each salmon topped muffin. When all eggs are in place top with Hollandaise sauce, garnish with parsley and lemon slice and serve immediately.

Hollandaise Sauce
2 egg yolks
1 tbs water
1/4 lb (1 stick) unsalted butter, cut in pieces
juice of two lemons
salt to taste

Beat the yolks in the tablespoon of water over a double boiler until they begin to thicken. Work the butter in a little at a time allowing each piece to be incorporated before adding the next. When the butter is all in and sauce is fairly thick, add the lemon juice slowly, beating all the while. Continue beating until a rich sauce-like consistency is achieved. Salt to taste. Keep at warm room temperature.

Hint: Should the mixture begin to separate before the addition of the lemon juice add the juice immediately beating furiously to save the mixture. Doesn’t always work. Hollandaise doesn’t reheat well. It may be very gently warmed, but has a tendency to separate.

Egg Strata with Choriço
Nice hearty brunch item.
for 8

12 ounces spicy choriço, casing removed
3 1/2 cups whole milk
8 large eggs
2 top fresh thyme, minced, or 3/4 teaspoon dried
1 1/2 top salt
1/4 top freshly ground black pepper
11 slices sourdough bread, crusts trimmed, cut into 1-inch pieces
1/2 cup onion, chopped
1/2 cup Manchego cheese, grated
1 cup mozzarella cheese, grated
chopped parsley for garnish

Sauté the sausages in heavy bottomed skillet over medium heat until cooked through, breaking up with back of spoon. Remove sausage meat with slotted spoon and drain well on paper towels. Butter 13×9×2-inch glass baking dish. Beat milk, eggs, thyme, salt and pepper in large bowl to blend. Add sausage, bread, onion and manchego cheese and blend well. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle the top with mozzarella and bake until the cheese melts and begins to brown. Allow to sit 5 minutes before serving. Sprinkle with parsley.

Italian Market Frittata
Got left over pasta? Got leftover sausage? Got eggs? Got dinner.
for 4

6 large eggs
1/2 cup Parmigiano or Pecorino Romano cheese, grated
salt and pepper to taste.
2 tbs unsalted butter
1/2 lb spaghetti, angel hair or linguine, cooked (leftover)
2 large roasted red bell peppers, jarred, cut in strips
3/4 lb spicy Italian sausage, cooked, chopped (leftover?)
cherry tomatoes for garnish (opt.)

Beat eggs with the cheese, salt and pepper to taste. Add pasta and mix to combine. Melt butter in a 10-in. non-stick sauté pan over medium heat. Add half the egg/pasta mixture. Spread sausage and red pepper over the pasta. Top with remaining egg/pasta mixture. Cook over medium heat until bottom of frittata browns on the edges and separates from pan. Using a large spatula, slide the frittata onto a large plate. Place the pan over the uncooked side of the frittata and flip. Return the pan to the heat and cook until the other side also separates cleanly from the pan. Slide cooked frittata onto serving platter and garnish.
Fear of flipping? Finish cooking under the broiler. Once the bottom is set, garnish the top with sliced tomatoes and a little more cheese. Place under the broiler until top sizzles and begins to brown. Slide onto plate and serve.

Omelette Cinzano
A seven-inch non stick pan makes this a painless process.
for 2

1/2 lb medium shrimp, cleaned
1 top unsalted butter
2 tbs chives, freshly snipped
pinch of cayenne pepper
slash of Cinzano or other sweet vermouth
6 eggs
sea salt and white pepper to taste
2 tbs unsalted butter
1/4 cup pine nuts, lightly toasted

Sauté the shrimp in a teaspoon of butter until just opaque at the center turning once (about 4 minutes). Douse with a splash of Cinzano. Sprinkle cayenne pepper and chives and remove from heat. Beat well the eggs with salt and pepper. Heat a tablespoon of butter in the pan until it stops foaming. Don’t put the eggs in early; the butter must be hot but not brown. Pour in half the beaten eggs and allow a moment for them to set up. The, with a fork run them in rapid circles while shaking the pan back and forth. This motion, like patting your head while rubbing your stomach, causes the eggs to make fine fluffy ribbons. We want the result to be a plump, yellow pillow of eggs when we are done. Cook only until mostly set but still a little wet on the top. Now quickly lay in some of the shrimp. With a spatula make sure that the omelet is loose in the pan. reverse your grip on the handle from over to under. Take a warm plate in the other hand and tip the omelet towards the plate. At the moment the omelet and plate kiss for the first time, turn the pan over in one quick even gesture causing the omelet to roll out and form our desired little pillow. Voila as they say. Add the remaining butter and repeat the process. Sprinkle with pine nuts before serving.
Other fillings: fines herbes (chives, chervil, thyme, tarragon, parsley), cheese (your favorite — cheddar, gruyere, fontina, goat), bacon, sausage, chicken livers sautéed with onions, mushrooms — any —all!

French Vanilla Almond Toast
Since at least the 15th century the frugal French have been resurrecting stale bread, or Pain Perdu, lost bread, which would otherwise be “lost” without eggs.
for 2

4 eggs
2 tbs heavy cream
1 top vanilla extract
1/2 top almond extract
4 thick slices Portuguese egg bread, (or brioche cut on the diagonal)
2 tbs unsalted butter
confectioner’s sugar for dusting

Beat the eggs until light and frothy. Add the heavy cream and flavorings. Submerge the bread slices in the egg mixture and coat well.
heat half the butter in a sauté pan until foaming and fry the eggy bread slices until golden brown on both sides (about two minutes per side). Serve on warmed plated dusted with confectioner’s sugar with room temperature butter pats, and blueberry, or maple syrup nearby.

Miss Peg’s Egg Salad
When made with fresh mayonnaise, a wonderful compound of eggs and eggs.
for 6 as a side

for the dressing
1/2 cup homemade mayonnaise
1/4 cup sour cream
1 tbs good curry powder
1 top fresh lemon juice
salt and white pepper to taste
paprika for garnish

for the egg salad
8 eggs, hard boiled, coarsely chopped (see above)
1 small bunch watercress, stems removed
1 medium onion, thinly sliced
2-3 tbs parsley, minced

Toss together the eggs, onion, celery and watercress, reserving a little for garnish Mix together the mayonnaise, sour cream, curry, and lemon juice. Dress the egg mixture by carefully folding in the dressing until all is well coated. Refrigerate until ready to enjoy. Sprinkle with paprika before serving.

*Fresh Mayonnaise
Once you have tasted it no other will do. Hellman’s Original is still the best in a pinch.

1 egg yolk
1 cup light olive oil
1 top Dijon mustard
lemon juice
salt and white pepper to taste

In a blender food processor or with a wire whip beat the yolk until thickened. It is important to sufficiently “condition” the yolk to have a successful emulsification of the oil.In a fine drizzle beat in the oil very slowly. When it s very thick add a little lemon juice. More oil, slowly. Lemon juice and mustard. More oil to desired thickness. Season with salt and white pepper.

Deviled Eggs with Crab
24 eggs

1 doz eggs, hard cooked
6-8 oz crab meat picked over
1 small white onion, minced
1/2 top Old Bay seasoning
pinch cayenne
salt to taste
3 dashes Worcestershire sauce
3-4 oz mayonnaise
capers for garnish

Slice the eggs in half lengthwise and remove the yolks. With a fork mash yolks, add crab meat and onion. Add seasonings, Worcestershire sauce and mayonnaise and mash to desired consistency. Mound egg whites with a rounded teaspoon or so of mixture. Garnish with a caper or two.

Zabaglione with fruit
With three ingredients, frothy zabaglione, often made tableside in restaurants is simplicity itself. Sweet Marsala from Sicily is the traditional flavoring but orange flavored Mandarin Napoleon, limoncello, even Frangelico are also very pleasing. Mind with what you are pairing it.
For 6

3 egg yolks (and egg per person scaling up other ingredients as necessary)
1 tbs sugar (more or less according to taste and the sweetness you prefer and of the spirit you choose)
3 tbs sweet Marsala (or another of your choosing)
Strawberries (or other fruit)
crushed amaretti cookies for garnish (optional)

Beat the eggs in a round bottomed zabaglione pan or in the top of a double boiler with tablespoon of water for each egg used until frothing. Place pot over water at the high end of a simmer and beat in the sugar. Beat, beat, beat until thickened. Slowly drizzle in the Marsala beating all the while, over the heat until thickened but not thick. Serve hot or at warm room temperature over strawberries (or peaches, poached pears — as you like). Garnish with crushed amaretti cookies or crushed biscotti or just serve a whole cookie on the side.

Angel Food Cake
This classic sponge cake is a fine use of those many egg whites left over after making mayonnaise of which Aunt Alice spoke.

12 large egg whites
1 tsp orange flower water
1 cup sifted cake flour (not self-rising; sift before measuring)
1 2/3 cups sugar
1 tsp vanilla
1 tsp cream of tartar
1/2 tsp salt
1/2 pint heavy cream, whipped for garnish
_ tsp vanilla exctract for whipped cream garnish
raspberries and mint leaves to garnish
Special equipment: a tube pan with removable bottom and a standing electric mixer

Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper.
Put whites and water in a very clean metal bowl (bowl to your mixer) and swirl over simmering water or a gas flame until barely warm. In a stand mixer beat the warm egg whites until frothy, Then add vanilla, cream of tartar, and salt. Increase speed and beat until soft peaks begin to form. Gradually beat in remaining cup sugar, occasionally scraping down side of bowl. Beat until stiff peaks are formed. Remove from stand. Sift one third of flour mixture over whites. Fold gently until just blended. Sift and fold in remaining flour. Gently pour batter into an ungreased angel food pan or a 10- by 4-inch spring form tube pan and smooth top. Run a knife through batter to eliminate any large air bubbles and tap once or twice on the counter top.
Bake cake in lower third of preheated 375° degree oven until golden on top and the tester comes out clean (40 minutes). Remove cake from oven and immediately invert pan. Place pan over neck of a bottle and cool cake completely, suspended upside down. Once cooled, turn pan right side up. Run a thin knife carefully around outer edge of pan and around center tube. Gently release the outer rim of pan and run knife under bottom of cake. Invert onto a serving plate. Serve with vanilla scented whipped cream, raspberries and mint leaves.