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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

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    the online magazine about gourmet and specialty food.

Archive for Eggs

TIP OF THE DAY: Different Egg Dishes

frittata-applegate-230r

A frittata, made on the stove top and
finished in the oven or under the broiler.
Photo courtesy Applegate Natural &
Organic Meats.

 

You can have your breakfast eggs baked in a nest, boiled, fried, poached or scrambled or stuffed.

You can make breakfast burritos and pizzas, Eggs Benedict and a library of other egg dishes.

Which brings us to today’s tip: the differences among the egg casserole, frittata, omelet, quiche, strata and torta/tortilla.

OMELET

The simplest of this group of egg dishes, an omelet consists of beaten eggs mixed with a small amount of cream, milk or water. The mixture is cooked in an omelet pan until set, then folded around a pre-warmed filling (see “inclusions” in the Casserole section), cooked a minute more and served.

An omelet pan is important to success. A shallow pan with sloped edges, it can vary in diameter.

For those who don’t make omelets enough to develop the technique to flip, there’s a hinged omelet pan.

Omelette is the French spelling. It evolved from the earlier amelette and alemelle, literally a thin plate, from the Latin lamella.
 
CASSEROLE

A casserole is a beaten egg dish with inclusions, that is baked in the oven.

“Inclusions” are anything else you want to include in addition to the eggs: bacon, ham or sausage; cheese; herbs; and any number of vegetables, such as asparagus, bell peppers, mushrooms, onions, potatoes, spinach and summer squash. Toss in leftover veggies, too, like carrots, peas and edamame.

 
It is the easiest of these egg dishes to make, since it requires no flipping. Just put the ingredients in a casserole dish and bake until ready. See the photo below.

The word origin is French, from casse, a small saucepan, derived from the Medieval Latin cattia, crucible, a metal container for heating substances to high temperatures.
 
FRITTATA

A frittata is an Italian-style omelet, often cooked in a large pan to create multiple portions. Like the rest of the egg dishes featured here, it can have a variety of inclusions; some Italian cooks also include leftover pasta.

All of the ingredients are cooked at once on the stove top. The frittata is then flipped. (If you don’t like to flip—it takes practice to do it well—then make a casserole.)

Unlike an omelet, a frittata is not folded; the inclusions are cooked with the eggs, not a separate filling (see the photo above). The frittata is typically finished in the oven or under the broiler.

The result is dense like a crustless quiche, which is cut and served in wedges. It can be eaten hot or cold, as can the strata and torta (the later is often served as tapas).

The word comes from the Italian fritto, fried.

 

STRATA & TORTA

A strata is cooked on the stovetop and flipped in the pan; then, like a frittata, finished under a broiler or salamander.

The Spanish torta or tortilla is similar, but always includes sliced potatoes (an option with a strata) cooked in olive oil, and is not finished under a broiler.

Strata means layer in Italian; “torta” is the Spanish word for cake and some regions use the diminutive tortilla. Before the 16th century, before the availability of sugar in Europe (it originated on the Indian subcontinent and was affordable only by the wealthy until the 18th century), cake often referred to a savory dish.

A tip: instead of stove top, you can cook the whole thing from scratch in a springform pan. This doesn’t work for a casserole, which is not as solid in consistency (see photo at right).

 
QUICHE

A quiche is a savory baked custard pie, made with cream and eggs to achieve a delicate custard texture. It is cooked in a pie shell, although if you don’t want the carbs, you can make a crustless quiche in a pie plate.

 

egg-bake-kraft-230

A strata, also called a casserole and an egg bake. Photo courtesy Kraft.

 

A quiche includes cheese, as well as other ingredients: bacon or ham, seafood (crab, lobster, shrimp), vegetables (leeks, mushrooms and spinach are popular).

The French word was derived from the German Küche, a diminutive of the word for cake, Küchen.
 
 
You’ve got a couple of days to research recipes and decide what you’d like to cook for Mother’s Day.

  

Comments

RECIPE: Torta Española, Spanish Omelet

spanish-torta-paperchef-230r

A torta española. The omelet can be customized in endless ways. Photo courtesy PaperChef.

 

Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast.

One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions, the recipe is customized with whatever ingredients you have on hand: cooked meats, sausage, other vegetables and herbs.

In Spain, it is served at any time of the day: for breakfast, lunch or dinner, or as tapas with a glass of wine. We sometimes serve a slice with a green salad as a first course.

To Americans, a torta will resemble a crustless quiche; but it’s made without cream or milk, and is cooked in a skillet rather than baked.

It’s an easy recipe, the most taxing part of which is flipping the half-cooked omelet onto a plate and then back into the pan. But you’ll have fun doing it.

Prep time 15 minutes, cook time 30 minutes. If you happen to have leftover boiled potatoes, you can use them and save 20 minutes of cooking the raw potatoes.

 
RECIPE: TORTA ESPAÑOLA (SPANISH OMELET)

Ingredients For 4 Servings

  • 1/2 cup vegetable oil
  • 4 potatoes, thinly sliced
  • 1 white onion, chopped
  • 4 eggs, scrambled in a large bowl
  • 1 tablespoon chopped cilantro or parsley, or to taste
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • Customize: diced bell pepper (green, orange, yellow and/or red), grated cheese, ham or chorizo, diced tomato (fresh/sundried), etc.
  • Garnish: chopped green onions or extra cilantro or parsley*
  •  

    Preparation

    1. ADD the vegetable oil to a large skillet until the pan is filled halfway. Heat over medium-high heat. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs and herbs. Add the salt and mix well.

    2. ADD the olive oil to a separate, nonstick, skillet, 10 inches by 2-1/2 inches deep. Heat over medium-high heat and add the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

    3. USING a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

    4. REMOVE the omelet to a plate and cut into 4 wedges for breakfast, smaller slices for a first course.

     
      

    Comments

    TIP OF THE DAY: Poached Eggs On Vegetables

    poached-eggs-asstd-veg-ellarysgreensNYC-230

    Poached eggs atop a medley of sautéed vegetables. Photo courtesy Ellary’s Greens | NYC.

     

    When was the last time a plate of poached eggs looked this tempting?

    On the brunch menu at Ellary’s Greens in New York City, the chef changes vegetables with the seasons and uses them as a base for poached eggs.

    If your thoughts are with weekend brunch or what to serve for Mother’s Day breakfast, adapt this idea from Chef Kurt Alexander.

    The photo shows more of a winter palate, with Brussels sprouts, fingerling potatoes, pattypan squash and sunchoke purée, garnished with fresh dill. You can switch these out for spring vegetables.

    We went to our farmers’ market and came back with asparagus (green, purple and white!), cardoons, fiddlehead ferns, garlic scapes, morel mushrooms and ramps—a veritable spring feast.

    At any supermarket, you can find broccoli, fennel, pea pods, snow peas, spring peas, Swiss chard and Vidalia onions—and maybe some fava beans or lima beans plus some halved grape tomatoes for color.

     
    ANOTHER TREAT: FARM-FRESH EGGS

    If you do hit the farmers market, bring back farm-fresh eggs. You’ll marvel at how much better they taste than factory-farm eggs that can be in storage for a while before they hit the supermarket shelf.

    We steamed our vegetables and then tossed them in parsley butter with lemon, known in French cuisine as beurre à la maître d’hôtel.
     
    HOW TO POACH EGGS

    1. FILL a large, deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium.

    2. BREAK 1 egg into small dish. Carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken.

    3. CAREFULLY REMOVE the eggs with slotted spoon. Drain on paper towels.

    If you’re not adept at poaching eggs, get an egg poacher insert. The uniform roundness it creates isn’t as eye-pleasing as a naturally-poached egg, but it beats the frustration of trying to harness meandering egg whites until you perfect the technique.

      

    Comments

    TIP OF THE DAY: Poached Egg As A Glamorous Ingredient

    poached-egg-frisee-dueforniLV-230

    Who could resist a frisée salad with pork
    belly, prosciutto and truffle vinaigrette? And
    how about that poached egg? Photo courtesy
    Due Forni | Las Vegas.

     

    People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas.

    To a bed of frisée, the chef adds:

  • Cubes of crisp pork belly (substitute bacon or Canadian bacon)
  • San Danielle prosciutto*
  • A poached egg
  • Truffle oil vinagrette (recipe)
  • Croutons
  • Shaved Grana Padano or other Italian grating cheese
  •  
    This recipe also includes a bundle of asparagus, creating a heartier salad course or vegetarian entrée.

    But the “big idea” ingredient is the poached egg. The humble breakfast food; when paired with other ingredients, adds a unique glamor.

    The smooth texture of the poached egg white contrasts nicely with the rough salad ingredients; the broken yoke adds a silky sauce on top of the delicious truffle vinaigrette. (For this reason, go lightly when you toss the frisée with the vinaigrette.)

     
    *You can use any prosciutto. San Daniele is a PDO-designated prosciutto made in the Friuli-Venezia Giulia region of Italy. Food trivia: The ham’s name derives from the Latin words pro and exsuctus, which roughly mean “to remove the moisture.” The ham is hung in sheds and air-dried in pure mountain air to create the beloved Italian ham.
     
    HOW TO POACH EGGS

    1. FILL a large, deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium.

    2. BREAK 1 egg into small dish. Carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken.

    3. CAREFULLY REMOVE the eggs with slotted spoon. Drain on paper towels.

    If you’re not adept at poaching eggs, try these egg poaching pods. The uniform roundness they create isn’t as attractive as a naturally-poached egg, but it beats the frustration of trying to harness meandering egg whites.

     
    ASSEMBLE THE SALAD

    1. COOK the lardons; set aside. You’ll note in the photo above that the lardons are cut in large slices. You can cut them into smaller cubes, into julienne strips, or however you like. Plan for two or three lardons per plate.

    2. CUT the prosciutto as needed into smaller strips. If you cut a slice in half lengthwise, try rolling it into a “rose” or similar shape for aesthetic effect. One “rose” per plate is sufficient.

    3. TOSS the frisée with vinaigrette (you can first warm the vinaigrette in the microwave for 10 seconds) and distribute among individual salad plates. Top with the pork belly and prosciutto.

    4. NESTLE the poached egg atop the greens. Top with shaved grana padano and scatter the croutons. Serve with a pepper mill for fresh-ground pepper.

     

    LIKE FRISÉE SALAD?

    It’s a favorite of ours! Here are more ideas for frisée salad.

    But there’s more!

     
    POACHED EGG & GRILLED VEGGIES

    We “poached” this idea from the Facebook page of The Guilded Nut, which specializes in flavored pistachio nuts (Garlic, Habanero, Mediterranean Herb, Sea Salt & Pepper).

    Here, a poached egg is surrounded by grilled scallions and garnished with chopped pistachios.

    You can use any grilled vegetables, including leftovers. Heat them in a skillet or in the microwave and serve them with the egg(s). Grated Grana Padano or Parmesan works well here, too.

     

    poached-egg-grilled-scallions-pistachios-theguildednutFB-230sq

    Poached egg with grilled scallions. Photo courtesy The Guilded Nut | Facebook.

     

  • Serve with hearty toast for breakfast or brunch.
  • You can also build on this simple dish and turn it into a luncheon salad or light dinner entrée. Add lardons, Canadian bacon, sliced steak or other protein (lobster tail, anyone?).
  • You can use the poached egg to top an attractive dish of leftovers. Include grains and potatoes, too.
  •   

    Comments

    RECIPE: Poached Egg With Lentils & Arugula

    lentils-poached-egg-theculinarychronicles-230

    A delicious trio of tastes: poached eggs,
    lentils and arugula. Photo courtesy
    CulinaryChronicles.com.

     

    We love to discover new food blogs and introduce our readers to their bounty. Today, we’d like to present a recipe from Nam of Culinary Chronicles. We encourage you to visit her blog for more.

    Nam used Safest Choice pasteurized eggs in this recipe. Pasteurized eggs are recommended in dishes that use raw eggs without further cooking (Caesar salad, mousse and steak tartare, for example). In this recipe the eggs are fully cooked, so pasteurized eggs are a nice luxury.

    Consider this tasty trio of protein, legume and green, leafy vegetable for weekend brunch or lunch, and a celebration of National Egg Month (see all the May food holidays).

    RECIPE: POACHED EGGS OVER LENTILS &
    ARUGULA

    Ingredients For 4 Servings

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups chopped leeks, thoroughly washed and dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon red chili flakes
  • 4-5 sprigs fresh thyme
  • 1 cup lentils
  • ½ cup white wine
  • 3 cups unsalted vegetable stock
  • 1 dried bay leaf
  • 1 tablespoon white vinegar
  • 4 eggs
  • Kosher salt
  • Fresh-ground black pepper
  • 2 cups fresh arugula leaves
  • 4 ounces Parmesan cheese shavings
  • Quality extra virgin olive oil
  •  

    Preparation

    1. MELT the butter with the olive oil in a heavy bottom pot, over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes.

    2. ADD the red chili flakes, thyme sprigs, and cook for 1-2 minutes, stirring frequently. Stir in the lentils and then pour in the wine. Continue simmering until the wine has reduced and is nearly evaporated.

    3. ADD the vegetable stock and bay leaf and bring the liquids to a boil. Partially cover the pot and reduce to a simmer. Cook the lentils for about 25-30 minutes or until tender. While the lentils cook…

    4. BEGIN POACHING the eggs. Fill a separate pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack one egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along.

     

    arugula-salvatica-wild-burpee-230

    There are different varieties of arugula available. We prefer baby arugula, which has just enough pepperiness and none of the bitterness of some other varieties. Photo courtesy Burpee.

     

    After about 2 minutes…

    5. USE a slotted spoon to remove the egg and set aside in a warm bowl of water. Cook the eggs just under of how you’d normally like your eggs. Repeat with the remaining eggs. Once done, cover the pot and turn the heat down to low to keep the water hot.

    When the lentils are tender…

    6. REMOVE the thyme sprigs and bay leaf. Drain any excess stock that may remain. Season with kosher salt and black pepper as needed. Toss the lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes. Using the slotted spoon…

    7. DIP each poached egg into the pot of hot water to rewarm it. Gently blot them dry with a paper towel and place on top of each lentil mound. Place Parmesan cheese shards over plate and drizzle the tops with a bit of the olive oil. Garnish with additional thyme sprigs and serve immediately.

     
    FOOD TRIVIA: THE DIFFERENCE BETWEEN PARMESAN AND PARMIGIANO REGGIANO

    In the European Union, Parmigiano-Reggiano is a D.O.P.-protected term that can only be used by members of the Consorzio del Formaggio Parmigiano-Reggiano, which approves each and every wheel of cheese as meeting the highest Consorzio standards (substandard cheeses are removed from the process before aging concludes).

    However, in 2008 the E.U. also defined the term “Parmesan” to refer to the genuine Consorzio cheeses. Prior to then, Parmesan referred to Parmigiano-Reggiano-style cheeses made outside the D.O.P.-designated regions of Emilia-Romagna and Lombardy. Thus, within the E.U., Parmesan and Parmigiano-Reggiano are the same cheese. (Why ask why?)

    In the U.S. and other parts of the world, the word “Parmesan” is not regulated. A cheese labeled as Parmesan in the U.S. is a domestic cheese approximating Parmigiano-Reggiano.

    Why is the word capitalized? It’s an editorial choice. Both Parmesan and Parmigiano are adjectival forms of Parma, the city in the Italian region of Emilia-Romagna where the cheese originated. We would apply the same style, for example, to an Iowan cheese or a Chicagoan cheese (as opposed to an iowan cheese or chicagoan cheese).

    Here’s more about Parmigiano-Reggiano cheese.

      

    Comments

    RECIPE: Egg-Stuffed Peppers

    We’re always looking for new brunch recipes. This one, a different take on stuffed peppers from Heidi of FoodieCrush.com, lets you prep ahead and let the oven finish the dish.

    “Colorful, sweet bell peppers are the mainstay of the show,” says Heidi, “but the flavor melds of butternut squash with thyme and sweet hint of brandy are what makes this meal memorable.”

    RECIPE: BAKED EGGS IN STUFFED PEPPERS

    Ingredients For 6 Servings

  • 3 sweet bell peppers, red, orange or yellow
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1/2 cup onion, chopped
  •  

    Baked-Eggs-Peppers-FoodieCrush-GoBoldwithbutter-230

    A refreshing variation on stuffed peppers. Photo courtesy FoodieCrush.com | Go Bold With Butter.

  • 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
  • 1 teaspoon dried thyme leaves
  • Kosher salt
  • 1/4 cup brandy
  • 1/2 cup ricotta cheese
  • 1/4 cup crumbled feta cheese
  • 6 eggs
  • 2 cups prepared marinara sauce
  • Freshly ground black pepper
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. CUT peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.

    3. HEAT large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy.

    4. RETURN to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.

    5. POUR marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.

    6. CAREFULLY BREAK egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese as desired.

      

    Comments

    FOOD FUN: Egg-spressions

    May is National Egg Month. How many of these egg-spressions do you use?

    This content was developed by Dictionary.com, one of our favorite resources for words and word fun.

    Egghead

    This term entered English as a reference to a bald person. But it gained traction in the 1952 presidential campaign as a pejorative term for “intellectual,” used to describe Democratic candidate Adlai Stevenson (who was bald) and his followers. Stevenson responded cheekily, “Via ovum cranium difficilis est,” roughly translated as “the way of the egghead is hard.”
     
    Egg Someone On

    This expression, meaning “to incite or urge; encourage,” has nothing to do with eggs. Instead, it derive from the Old Norse word eggja with a similar verbal meaning.
     
    Egg Sucker

    A flatterer or sycophant.
     
    Go Suck An Egg

    American slang, meaning “get lost.”

     

    farmers-eggs-pullet-freshdirect-230

    Originally, “egghead” referred to a bald person. Photo courtesy Fresh Direct.

     

     

    1079140_sxc-AndreaKratzenberg

    Don’t put all your eggs in one basket. Photo
    by Andrea Kratzenberg | SXC.

     

    Have Egg On One’s Face

    This expression conveys humiliation or embarrassment, resulting from having said or done something foolish or unwise. It came into usage in the mid-1900s, and its origins are uncertain. One theory is that it evolved from teenage slang, and that it referenced a messy manner of eating that might leave food around one’s mouth.
     
    Lay An Egg

    This expression means to be unsuccessful, especially in front of an audience. Its origins are obscure, but its association with failure had been firmly established in the lexicon by the early to mid-1900s, as evidenced by Variety magazine’s famous headline from October 30, 1929, the day after the stock market crash: “Wall St. Lays an Egg.”

     
    Nest Egg

    This phrase been around since the late 1500s. When it entered English, it referred to an actual egg placed in a nest to induce a hen to continue laying eggs; it was often used in figurative contexts to refer to an object used as a decoy or an inducement. Today, it refers to money saved for emergencies, retirement, etc.

     

    Put All One’s Eggs In One Basket

    English speakers have been using this turn of phrase, if not heeding its wisdom, since the mid-1600s. This idiomatic expression means to venture all of something that one possesses in a single enterprise. It is often used in negative constructions, such as “don’t put all your eggs in one basket,” to caution against the risk of such behavior.

     
    Teach Your Grandmother To Suck Eggs

    This curious expression emerged in the 1700s, meaning to presume to teach someone something that he or she knows already (i.e., elders know more than their juniors imagine). Its first recorded use was Henry Fielding’s “Tom Jones,” published in 1749.
     
    Walk On Eggs

    This expression means to walk or act very cautiously, especially so as not to offend or upset anyone. The expression first appeared in the 1740s as “trod upon eggs.” By the mid-1800s, people were walking on eggshells in addition to eggs. Around 1990 this changed, and the expressions “walking on eggshells” skyrocketed in use, while “walking on eggs” waned in popularity.

      

    Comments

    EASTER: Pink, White & Green Deviled Eggs

    Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking.

    You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection.

    Mix and match your toppings from the list in the recipe or whatever else appeals to you.

    Prep time is 20 minutes.

    RECIPE: PICKLED PINK DEVILED EGGS

    Ingredients For 20 egg halves

  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh dill or chives
  •  

    Pickled deviled eggs in Easter colors. Photo and recipe courtesy American Egg Board.

     

    For The Marinade

  • 1 jar (16 ounces) beets
  • 1 cup water
  • 1 cup white vinegar
  •  
    Garnishes

  • Capers & chives
  • Crab meat & fresh dill
  • Diced red bell peppers and flat-leaf (Italian) parsley
  • Small cooked shrimp & chives
  • Smoked salmon
  • Steamed asparagus tips
  • Sweet pickles, sliced jalapeños or pickled jalapeños
  •  

    aunt-nellies-beets-sliced-jar-230

    You only need the beet liquid, so enjoy the
    beets in a salad, on a sandwich (instead of
    tomato) or as a side. Photo courtesy Aunt
    Nellie’s.

     

    Preparation

    Deviled eggs can be made up to 12 hours ahead. Refrigerate them, covered.

    1. CUT eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves; finely chop remaining 4 white halves.

    2. MASH yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.

    3. DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.

    If you want two or three colors, divide the eggs among the beet brine, plain pickle brine and tinted pickle brine. If using brine, you don’t need the water and vinegar.

    4. REMOVE purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg white half. Garnish as desired.

     
    RECIPE TIPS

  • Don’t use the freshest eggs. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Easier peeling technique. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg, gently tap it on the countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.
  • Easy mixing and filling method. Combine the filling ingredients in a 1-quart plastic food-storage bag. Press out the air and seal the bag. Press and roll the bag with your hands until the mixture is well blended. Push the filling toward bottom corner of bag. Snip off about a 1/2-inch of corner. Squeeze the filling from bag into the egg whites.
  • Picnic or tailgate tip. Prepare the filling in a plastic bag, as above. Transport the whites and yolk mixture separately in a cooler. Fill the eggs on the spot, pressing filling out of snipped corner of bag.

      

  • Comments

    RECIPE: Curried Egg Salad

    curried-egg-salad-louisemellor-safeeggs-230

    Curried egg salad on toast. Photo courtesy
    Louise Mellor | SafeEggs.com.

     

    To mark the end of National Egg Salad Week, we made a delicious curried egg salad recipe.

    And we did it the easy way, purchasing pre-cooked and peeled hard boiled eggs from Trader Joe’s.

    While we were at it, we picked up some pre-grilled chicken breasts across the aisle, and made a batch of curried chicken salad as well. We did some blending, and decided that we preferred egg salad and chicken salad separately, rather than combined.

    A different on a traditional favorite, this curried egg salad is fresh and invigorating. The recipe is by Louise Mellor for SafeEggs.com.

    Find more egg recipes at SafeEggs.com.

    CURRIED EGG SALAD RECIPE

    Ingredients For 4 Servings

  • 6 hard-boiled eggs
  • 3 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sea salt or kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon curry powder
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • 1 cup baby arugula
  •  
    Preparation

    1. CUT hard boiled eggs into small dice.

    2. COMBINE the eggs with the remaining ingredients in a small bowl and stir well to combine.

    3. FOLD in arugula and serve salad on whole wheat bread or with crackers.

     

    EGG MYTHS

    Davidson’s Safest Eggs are whole raw eggs that have been pasteurized in the shell, using special equipment. Pasteurization kills the salmonella, as does cooking unpasteurized eggs.

    We go out of our way to find Davidson’s Safest Eggs when we’re making Caesar salad, mousse, steak tartare and other recipes that require raw eggs that are not cooked—not to mention making raw cake batter and cookie dough safe enough to enjoy.

    Many people believe different myths about egg safety. Here, Davidson’s puts them to rest:

  • Myth: If the shell of a fresh egg is smooth and un-cracked, it’s safe to eat raw. Nope! Even the most perfect-looking fresh egg can harbor Salmonella germs inside. If the egg has a crack, even a hairline, bacteria from the environment can enter them.
  • Myth: If you wash eggs before use, they’ll be safe. Nope! That’s because the Salmonella bacteria, if present, are usually inside the egg. The microbes come from the reproductive tract of the hen and are passed to the inside of the egg before it hits the nest.
  •  

    trader-joes-package-elvirakalviste-230

    All peeled and ready to eat. Photo by Elvira Kalviste | THE NIBBLE.

  • Myth: You can pasteurize fresh eggs at home in the microwave. Nope! A brand like Safest Choice uses a patented process based on extensive scientific development and precision controls. Per the FDA, the equipment to pasteurize eggs isn’t available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg.
  • Myth: Organic eggs and brown eggs are safe from Salmonella. While organic eggs come from better fed, better cared for hens, they can still harbor salmonella. The color of the shells is determined by the breed of the hen, and likewise has no impact on safety.
  • Myth: Eggs from a local farm are safer than those from the grocery store. Nope! Chickens harbor Salmonella bacteria, and even eggs from the best family farms can harbor salmonella. Rodents, feed, flies, water, dust and other birds can deliver Salmonella to even the best-cared-for hens.
  • Myth: Generally, eggs that can make you sick will smell or taste “off.” Nope! The bacteria that cause spoilage and “off” aromas and flavors are different from those that cause foodborne illness. Salmonella bacteria in an egg can’t be seen, smelled or tasted.
  • Myth: Salmonella is only in the yolks of raw eggs. If you eat only the raw egg whites, you’re O.K. Nope. While the Salmonella is usually in the yolk, you can’t rule their presence in the egg white.
  • Myth: Egg pasteurization destroys nutrients. Nope! The all-natural water bath pasteurization process does not change the nutritional value of an ordinary egg in any way.
  •   

    Comments

    TIP OF THE DAY: Uses For Egg Whites

    It must be “egg day” at THE NIBBLE: We just finished an article on the new pullet eggs (“farmer’s eggs”) from Fresh Direct. And now, some suggestions for leftover egg whites.

    More than a few recipes require just the yolk of the egg: custard (including crème brûlée), egg nog, hollandaise sauce, Key lime pie, mayonnaise and pudding, to name a few.

    So what do you do with the leftover whites?

    It’s easy enough to combine them with whole eggs in a scramble or an omelet. You can also toss them into soup that you’re heating, to create the ribbon effect in Chinese egg drop soup. The extra egg white adds more protein, for just 17 calories (per large egg white). You can add one or two extra whites to cake batter.

    But here’s a list we got from About.com years ago, and continue to build on.
     
    Uses For 1 Egg White

  • Add To Frittatas, Omelets Or Scrambles
  • Soufflés (an extra 1-2 whites add to height and volume)
  • Sugared Nuts
  •  

    Add extra egg whites to a regular frittata or omelet. Photo courtesy DeLallo.com.

     
    Uses For 2 Egg Whites

  • Cake Frostings (buttercream, seven-minute frosting and marshmallow frosting)
  • Coconut Macaroons
  • Egg Drop Soup
  • Marshmallows
  •  
    Uses For 3 Egg Whites

  • Egg White Omelet (add spinach and herbs)
  • Lemon Meringue Pie
  • Meringue Cookies
  • Nougat
  •  

    Make meringues: delicious, crunchy,
    cholesterol-free cookies. Photo courtesy
    American Egg Board.

     

    More Egg Whites

  • Angel Food Cake or White Cake
  • Baked Alaska
  • Meringue Topping For Pies/Tarts
  • Pavlovas (meringue cups to hold custard, fruit curd, fresh fruit, mousse, whipped cream, etc.)
  •  
    But what if your goal is to make meringues or angel food cake, and you have leftover yolks?

    That’s another article. Stay tuned.

     

      

    Comments

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