Egg of My Heart
Great Cod Almighty
Mac ‘n Cheese By Any Other Name
Sandwiches and One Soup
WRITING · RECIPES · TEACHING · PHOTOGRAPHY
The Perfectly Fried Sunny Side Up Egg
4 large eggs
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
Room temperature egg (if colder add a minute).
For Soft cooked
For Hard cooked
The Coddled Egg (for the coddled Breakfaster)
1/2 tsp butter
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.
4 tbs butter
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
Scrambled Eggs with Cream Cheese and Chives
Scrambled Eggs with Mushrooms and Herbs
Scrambled Eggs with Ham
Scrambled Eggs with Chicken Livers and Onions
Scrambled Eggs with Asparagus
Carnival Scrambled Eggs
1/4 cup (1/2 stick) butter
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.
Scrambled Eggs with Avocado, Onions and Cheddar
4-6 large eggs (depending on your appetite)
Beat eggs well, season with salt, pepper and smoke paprika and stir in the cheddar cheese.
Manhattan Scrambled Eggs with Smoked Salmon and cream cheese
12 large eggs
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.
Scarmbled Eggs with Sausage & Peppers
6 large eggs
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.
2 tbs olive oil
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.
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.
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
12 ounces spicy choriço, casing removed
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
6 large eggs
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.
1/2 lb medium shrimp, cleaned
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.
French Vanilla Almond Toast
Beat the eggs until light and frothy. Add the heavy cream and flavorings. Submerge the bread slices in the egg mixture and coat well.
Miss Peg’s Egg Salad
for the dressing
for the egg salad
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.
1 egg yolk
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
1 doz eggs, hard cooked
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
3 egg yolks (and egg per person scaling up other ingredients as necessary)
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
12 large egg whites
Sift together flour, 1/4 cup sugar, and ginger 4 times onto a sheet of wax paper.
WRITING · RECIPES · TEACHING · PHOTOGRAPHY