posted April 26, 2014 04:46 PM            

I'm not saying this is the perfect egg cookbook, because I haven't read any others to compare. But it did get me out of a cooking rut and gave some alternatives to traditional egg recipes.

You know the joke we all played on new brides years ago, at the wedding shower, presenting a recipe on how to boil eggs? Well, every egg cooking technique is covered in this book, so it would make a great companion for someone leaving home for the first time.

Eggs fascinate me because I know so many people who are raising their own chickens for fresh eggs, and I'm able to enjoy the freshness quite frequently. I knew the tip about not washing until you are ready to use them and the one about keeping them covered (those neat refrigerator trays are pretty but do not keep eggs fresh), but I just learned about storing them pointed side down to reduce evaporation.

Life can be boring sometimes. Whenever you learn one way of cooking something that works you stick to it, especially when you're in a hurry. I always seem to cook eggs the same plain old way for myself and family. This week brought egg adventure. I did not follow the recipes in the book but I was inspired to try scrambling (the professional way), shallow frying (spooning oil over top of yolk) and poaching using techniques given and adding my own tongue-tickling spices. Success. And after a stop at the market I will have the ingredients to test out some book recipes before the due date.... like...

Eggs Mimosa
Deviled eggs using avocado filling

Sweet Persian Breakfast Omelet, fruity, using fig jam

Poached Eggs Florentine, on bed of cooked spinach covered with cheese sauce and baked till golden

Baked Herb Crepes
Fresh chopped herb crepes filled with spinach, ricotta, pine nuts, served with a red tomato sauce

Parmesan Thins
Egg yolk biscuits sliced from a frozen log and baked 'till crisp

Elegant Egg Sandwiches using watercress and mayo, or using canned tuna in oil, lemon juice, cucumber

posted April 28, 2014 05:14 PM            

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posted April 29, 2014 03:01 PM            

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Originally posted by Yin:
PS, watch Gordon Ramsey make the perfect scrambled eggs on toast. Sounds a lot like your recipe. I've made his and it's absolutely delicious.

Gordon Ramsay's Scrambled Eggs: http://youtu.be/PUP7U5vTMM0

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posted April 29, 2014 03:03 PM            

quote:

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Originally posted by Sibyl:
I always add an extra egg or two in yeast recipes, it helps the batter rise for super fluffy baked goods

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posted April 29, 2014 03:04 PM            

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Originally posted by Ami Anne:
Great Thread PS!

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posted April 29, 2014 03:35 PM            

Eggs Mimosa
Named from the flower, since you grate the yellow and white egg together as garnish which resembles the look of mimosa ( tip: you can use the egg garnish with any light dish)

Ingredients (metric included)
1 doz (12) hardboiled eggs, peeled
(Garnish - reserve two of the eggs)
2 ripe avocados, cut in half removing pits
1 garlic clove crushed
Few drops of Tabasco sauce
1 T. (15ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
Basil leaves to garnish

Steps:
1- halve 10 eggs carefully removing yolks with a teaspoon
2- blend together yolks with avocados, garlic, Tabasco, oil, seasoning
3- pipe or spoon the mixture into egg white halves decoratively

Garnish (Can prepare ahead but store yolk and white separately, air tight and chilled):
4- sieve remaining 2 whites and sprinkle over top of each egg
5- sieve remaining 2 yolks and sprinkle over top of each egg
6- arrange eggs on platter or egg dish and grind black pepper over top
7- add a few small fresh basil leaves for garnish and serve