Saturday, December 1, 2007

How to cook eggs - delicious egg dishes

This article is part of How2Blogger’s Super Sexy Holiday ‘How To’ Contest which you can see at How2Blogger’s ‘How To’ site.

I came across a contest from which I found to be interesting and challenging.

So I'm going to detour from my Traditional Breakfast dishes to attempt a fun entry by dishing up different way to cook eggs.

1. Fully boiled eggs - Put water in a pan. Add an egg. Boil water for about 5 minutes.

2. Semi cooked eggs - Similar to above only take out the egg in 2-3 minutes. Crack the egg onto a bowl. Add salt, pepper or soya sauce or any combination as per your desire.

3. Sunny side up. Heat pan and add a table spoon of oil(Do choose a low calorie oil scuh as canola oil as there is enough fats in the eggs.) Once the pan is well heated crack an egg. Transfer to a plate once the egg is cooked.

Now for the serious cooks

4. Harvest Omelet

1/4 cup diced fresh pears
• 1 tablespoon shredded Swiss cheese
• 1 teaspoon diced green onions with tops
• 1/4 teaspoon nutmeg
• 2 eggs
• 2 tablespoons water
• 1 teaspoon butter or margarine

Combine pears, cheese, onions and nutmeg. Set aside.

In small bowl, beat together eggs and water until blended. In 7-to 10-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan sur- face, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with pear mixture. With pancake turner, fold omelet in half. Invert or slide onto plate.

5. Cuban Eggs

8 hard-cooked eggs
1 cup (4 oz.) shredded sharp
Cheddar cheese, divided
3 tablespoons non-fat milk
1/2 teaspoon salt, optional
Dash pepper
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no-salt-added tomato sauce
Hot cooked rice, optional
Parsley sprigs, optional

Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8x8x2-inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.

6. Herbed Popovers

• 3 eggs
• 1 cup non-fat or low-fat (1%) milk
• 2 tablespoons cooking oil or butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon salt, optional
• 1/2 teaspoon dill weed
• 1/2 teaspoon basil leaves, crushed
• 1/2 teaspoon thyme leaves, crushed
• Eggs Goldenrod*, optional

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.

Bake in preheated 425° F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod.

* Eggs Goldenrod

(About 2 1/2 cups)

• 2 cups non-fat or low-fat (1%) milk
• 1/4 cup all-purpose flour

• 1/2 teaspoon garlic or onion salt
• Variation ingredients, optional

• 6 hard-cooked eggs

In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.

Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers.

Variation Ingredients: Choose one or a combination. After sauce has thickened, stir in:
• 1 jar (2 oz.) chopped pimiento, drained
• 1/4 cup chopped ripe olives

• 2 tablespoons drained bottled capers
• 3 tablespoons grated Parmesan cheese

7. Classic Cooked Egg Nog
• 6 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt, optional
• 1 quart milk* divided
• 1 teaspoon vanilla
• Garnishes or Stir-Ins, optional

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.

MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.


Choose 1 or several:

• Chocolate curls
• Maraschino cherries
• Cinnamon sticks
• Orange slices
• Extracts or flavorings
• Peppermint sticks or candy canes
• Flavored brandy or liqueur
• Plain brandy, rum or whiskey
• Fruit juice or nectar
• Sherbet or ice cream
• Ground nutmeg
• Whipping cream, whipped

8. Mayonnaise
2 egg yolks
• 2 tablespoons vinegar or lemon juice
• 2 tablespoons water
• 1 teaspoon sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• Dash pepper
• 1 cup cooking oil

In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately.

9. Basic Omelette

2 eggs
2 tbsp water
Salt and pepper, to taste
1 tbsp butter

Beat together eggs and water; season with salt and pepper.

Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.

When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.


Western Omelette: In 2 tbsp (30 mL) melted butter, cook 1/4 cup (50 mL) finely chopped ham, 2 tbsp (30 mL) chopped green pepper and 1 tbsp (15 mL) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cook as directed in Basic Omelette recipe.

Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup (125 mL) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.

Fine Herbs Omelette: To the Basic Omelette recipe, add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic. Cook as directed.

Serving Variations:

Egg Dog: When eggs are almost cooked on top, slide omelette onto plate. Place cheese cubes or strips in a line close to one end. Roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.

Pita Eggwich: Place folded omelette inside a pita lined with mayonnaise. Stuff tomato slices and lettuce leaves into pita.

10. Curried Poached Eggs
1 1/2 tsp each ground coriander and curry powder
1/2 tsp each ground cumin, turmeric and salt
1/4 tsp ground pepper
4 eggs

In a medium saucepan, pour in enough water to have about 3 inches (8 cm). Stir in coriander, curry powder, cumin, turmeric, salt and pepper. Bring to a boil. Reduce heat to a gentle simmer. Break a cold egg into a small dish. Gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Serve immediately.


For poached eggs with a compact oval shape, use fresh eggs and add a few drops of vinegar to the water. To poach eggs, the water should simmer; rapid boiling will cause the egg to break up as it cooks.



txmedicalfreak said...

The Cuban eggs sound yummy, I will have to try them this weekend.

Debo Hobo said...

I am starting to eat breakfast in the morning again so this post is right up my alley.

SM Saroni a.k.a smsaroni said...

I've never taste the cuban eggs before. Should try your receipe for my breakfast

FeelingFlirty said...

I've copied a few of your great recipes and can't wait to try them! Thanks.