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Archive for Eggs

TIP OF THE DAY: Eggs In A Nest & Dark Vs. Light Baking Pans

Baked Eggs In Nests

Easter Bunny Rabbit Rolls

[1] Eggs in nests for breakfast (photo courtesy Cooking Light). [2] Bunny rabbit rolls (photo courtesy Artisan Bread In Five).

 

What’s on tap for Easter breakfast? How about eggs in crispy hash brown nests (photo #1).

If you want to make the adorable bunny rabbit rolls to serve with them, bake them first. You can make the dough the night before, and bring to room temperature before baking.

EASTER EGG NESTS FOR BREAKFAST

We adapted this recipe from one in Cooking Light. Prep time is 10 minutes, cook time is 30 minutes.

You can also place a bacon or ham surprise on the bottom of the basket.

Ingredients Per Serving

  • 1/4 cup refrigerated shredded hash brown potatoes (such as Simply Potatoes*)
  • 2 tablespoons shredded carrot (substitute beet or zucchini)
  • li>Optional: 1 tablespoon diced onion

  • Optional: 2 tablespoons crumbled crisp bacon or diced ham
  • 1 large egg
  • Crunchy salt (kosher or coarse or flaky sea salt)
  • Garnish: 1/2 teaspoon chopped fresh chives and/or 1 teaspoon chopped fresh flat-leaf parsley
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    Plus

  • Light-colored muffin pan
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    Preparation

    1. PREHEAT the oven to 400°F. Combine the shredded potato, carrot and optional onion, and lightly season with salt and pepper. Mix thoroughly.

    2. MAKE the nests: Coat the muffin cups with cooking spray. Spoon 1/4 cup of the mixture into each muffin cup. Press it into the bottom and up the sides of the cup, to above the rim. Bake at 400°F for 30 minutes. Once baked…

     

    3. ADD the optional meat to the bottom of the nest. Crack 1 large egg into each nest. Bake at 400° for 8-10 minutes for runny eggs, or 12 to 15 minutes for set eggs.

    4. SPRINKLE the top with a dash of salt and garnish the egg and the plate with the chopped herbs.

    WHEN TO USE LIGHT VS. DARK COLOR BAKING PANS

    Depending on your age, all of your mother’s and grandmother’s baking pans were aluminum, a metal that absorbs and conducts heat evenly and is not reactive or corrosive.

    Then, test kitchens discovered that food browns better (e.g., the bottom of a baking sheet and the bottom and sides of a cake pan). This is because dark pans absorb more heat and thus, more heat radiates off the surface.

    For foods you want to brown (pizza, pie crusts, potato wedges, roasted vegetables), darker metal baking pans, sheets, and pie plates give you an edge.

    For recipes where you don’t want the extra browning on the bottom (breads, cakes, some cookies, muffins), use a light-colored pan, which absorbs less heat.

    That being said, we don’t know why Cooking Light specified a light muffin pan. There is no comments section on the page so we couldn’t ask; but we wouldn’t mind a browner potato nest (as opposed to a browner blueberry muffin).

    You don’t have to get rid of your pans. According to Cooking Light, if you bake in either dark metal pans or glass dishes, reduce the oven temperature by 25° and check for doneness early.

    Here’s an interesting article on the history of cookware and bakeware.

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    *1 package (19.7 ounces, 560 grams) yields 6 egg nests.

     
      

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    TIP OF THE DAY: Easier Soft Boiled Eggs & Easter Breakfast

    Some people have never had a hot, runny, seductive soft boiled egg.

    That’s because they’re such a pain to peel when hot that even most restaurants don’t offer them.

    Soft boiled eggs were popular in our family. Nana had a set of vintage silver-plated egg cups; Mom had ceramic cups.

    The eggs were served with “toast soldiers” (photo #2): slices of toasted bread cut into half-inch vertical strips, for dipping into the yolk. (In the photo, the soldiers are topped with lots of yummy salmon caviar.)

    Soft boiled eggs have long been popular among those who could afford the egg cups: Egg cups were found in the ruins of Pompeii.

    No egg cups? Small ramekins, juice glasses and even some cocktail glasses will work. You can also nestle the egg in rock salt (photo #3) or small pebbles.

    You can even make origami egg cups (photo #5). Just follow the video below or this visual from Gathering Beauty.

    TAKING THE TOP OFF THE EGG

  • Nana’s Spoon Method: With a teaspoon tap the top of the cooked egg several time to crack the top of the shell. Place the tip of the spoon under a crack and slice through the egg, lifting the top half inch off as work around.
  • Mom’s Knife Method: With a regular flatware knife, whack the top of the egg as if the knife were a guillotine. For a more pleasant visual, then, as if you were one of Napoleon’s Hussars, whacking the neck off a Champagne bottle with your saber [the technique is called sabotage]). This should cut through the shell and most of the egg. Use the knife to lift off the top of the egg.
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    We are incapable of doing either of these correctly. With the spoon, we end up with fragmented pieces of shell. With the knife, the force can end up spilling yolk.

    Practice makes perfect, but we found a better solution: an egg cutter, also known as an egg topper. It’s an inexpensive gadget and takes up very little room in the gadget drawer.

  • Our Egg Cutter Method: Place the egg cutter (photo #4) around the top half inch of the egg. Squeeze to cut. Remove the top.
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    EASTER EGGS

    Dye The Eggs: Photo #1 shows how they do it at Petrossian.

    Top With Caviar: For Easter or other festive occasion, top your eggs with affordable caviar: capelin, lumpfish, salmon, tobiko, trout or whitefish roe.

    For bright colors, we’re partial to salmon caviar or colored and flavored whitefish roe. (For sturgeon caviar, we waive this suggestion.)

    Check out the different types of caviar and roe* in our Caviar Glossary.

    FOR SCRAMBLED EGGS

    If you want to fill the egg shells with scrambled eggs, you need to sterilize the insides of the shells or else (far easier) buy pasteurized eggs, such as Davidson’s Safest Choice.

    Here are instructions to sterilize the shells from Rem Cooks.

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    *The Difference Between Roe And Caviar

    All caviar is roe, the uncooked eggs of any fish. While caviar has traditionally referred only to sturgeon roe, the roe of many (or any) fish is now commonly called caviar. In the U.S., it is legally permissible to call any roe caviar as long as the fish is identified, e.g. salmon caviar.

    As food writers, we prefer to use the latter with the fish identified, even if it is sturgeon caviar. There are enough different kinds of sturgeon caviar, that even confining the word to sturgeon requires a modifier: beluga caviar, Black Sea caviar, Iranian osetra caviar, farmed white sturgeon caviar, etc.

    By the way, caviar is not a Russian word, nor is it used by Russian speakers. Khaviar, meaning eggs, is of Persian origin, found in the Iranian and Turkish languages. Russian speakers use the word ikroj (pronounced EEK-ruh, with a rolle “r”) for all roe, and use a modifier (beluga, salmon) to specify which type. Habitués of sushi bars will note that the Japanese adapted this word into ikura, salmon roe.

     

    caviar-easter-eggs-petrossian-230sq

    Salmon Caviar Egg

    Caviar Egg

    Egg Cutter

    Origami Egg Cups

    [1] For Easter, dye the eggs after you’ve cooked them (photo courtesy Petrossian). [2] Salmon caviar and toast “soldiers” (photo courtesy Le Coq Rico | NYC. [3] No egg cups? Use rock salt (photo courtesy Sturia Caviar). [4] Or make origami egg cups, with these instructions from Gathering Beauty. [5] How to cut the tops from the eggs (cutter from Amazon)..

     
    HOW TO MAKE ORIGAMI EGG CUPS

    There are several origami egg cup tutorials on YouTube. This one is the slowest (i.e., easiest to follow).
     
     

      

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    FOOD HOLIDAY: Celebrate World Egg Day With Something Different

    Egg Stuffed Peppers

    Eggs Benedict On Croissant

    Fried Egg Sandwich

    [1] Try baked eggs in bell pepper halves (photo courtesy Foodie Crush | Go Bold With Butter). [2] Eggs Benedict on a croissant instead of the classic English Muffin (photo courtesy Peach Valley Cafe). [3] A fried egg sandwich, elevated with a whole grain seeded roll (photo courtesy National Pasteurized Eggs).

     

    World Egg Day is October 21st.

    Most of us have grown up with the incredible, edible egg; and we are egg-static to celebrate this little protein powerhouse.

    With over 6 grams of high-quality protein, nine essential amino acids and only 70 calories, , it’s one of the least egg-spensive sources of high-quality protein per serving.

    It’s a staple food as well as an indulgence (caramel custard, French ice cream, hollandaise sauce, mousse…).

    20 RECIPES TO CONSIDER FOR TODAY

    Options from breakfast, lunch and dinner through dessert.
     
    Breakfast & Brunch Eggs

  • Best Scrambled Eggs recipe from Chef Wylie Dufresne. It has both butter and cream cheese!
  • Eggs Benedict in your signature style (recipe) (photo #2)
  • Eggs On Hash recipe
  • Egg-Stuffed Peppers (recipe) (photo #1)
  • Shakshouka, Spicy Poached & Baked Eggs (recipe)
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    Brunch, Lunch & Dinner Eggs

  • Chinese Egg Drop Soup (recipe) (photo #4)
  • Croque Madame Sandwich, a grilled ham and cheese sandwich topped with a fried egg
  • Egg Salad, 25 Ways (recipes) (photo #3)
  • Fried Eggs On Rice Or Other Grain (recipe)
  • Frittata (recipe)
  • Lyonnaise Salad With Bacon & Eggs (recipe)
  • Poached Eggs With Lentils & Arugula (recipe)
  • Pork Strata (recipe)
  • Steak & Eggs, in your signature style (recipe)
  • Torta Española, Spanish Omelet (recipe)
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    Egg Cetera

  • Deviled eggs (recipes; for Halloween check out the Deviled Eyeballs)
  • Green Eggs & Ham (recipe)
  • Soufflé Omelet With Balsamic Strawberries (recipe)
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    Next, a recipe that is new to us: Huevos Divorciados, a Mexican breakfast dish that means “divorced eggs.” (We’ve also made it for lunch and a light dinner.)

    Sunnyside-up fried eggs are dressed up in different ways and separated on the plate, “each going its own way” (photo #4, below).

    The typical direction uses two different salsas: a spicy red salsa for one egg and a cooling tomatillo (green) salsa with the other. The salsa and eggs are set upon two crispy corn tortillas.

    But you can use different salsas, toppings and underpinnings, and come up with your signature style.

    We adapted this recipe from one by Chef Jeffrey Clark for Davidson’s Eggs.

    RECIPE: HUEVOS DIVORCIADOS

    As is our won’t at THE NIBBLE, we like to push the boundaries of the original dish and find fun ways to customize it. For Huevos Divorciados, you can separate the two eggs and their different salsas with:

  • Bacon strips
  • Black beans or refried beans
  • Chopped cilantro
  • Crumbled cotija or queso fresco
  • Drizzled cream: crema, sour cream, yogurt
  • Fried plantains or plantain chips
  • Gringo food: cherry tomato/onion salad in vinaigrette, grilled vegetables, grits, toast fingers, wilted greens (asparagus, broccolini, collards, kale, spinach, etc.)
  • Guacamole or avocado, sliced or diced
  • Potatoes: papas bravas, papas fritas or American potato tots
  • Refried beans
  • Rolled flour tortilla
  • Sausage
  • Sliced jalapeños
  • Tortilla chips
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    Ingredients For 2 Servings

  • 4 six-inch corn or flour tortillas
  • Olive oil
  • 2 tablespoons butter
  • 4 eggs
  • 12 tablespoons roasted fresh tomato salsa heated, divided
  • 12 tablespoons roasted tomatillo salsa, heated, divided
  • 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/4 cup minced fresh cilantro
  • 4 thin slices red onion, separated
  • 2 lime wedges
  • 4 tablespoons guacamole
  • Serve with: breakfast potatoes, black or refried beans
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    Preparation

    1. BRUSH both sides of the tortillas with olive oil. Place in baking pan and bake at 400°F for 6 minutes or until crisp. Meanwhile…

    2. PREPARE the sunny side-up eggs. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into the skillet. Cook 1 to 2 minutes or until the whites are set and opaque, and the yolks begin to firm. Gently remove from skillet; repeat with the remaining butter and eggs.

    3. PLACE two tortillas side by side on dinner plates. Place one egg on each tortilla. On each plate, ladle 6 tablespoons of the red salsa around one egg and 6 tablespoons of the salsa verde around the second egg.

    4. SPRINKLE eggs with equal amounts of cheese and cilantro. Garnish with onion slices, a lime wedge and guacamole. Serve with breakfast potatoes, refried beans, or black beans, if desired.
     
    CHECK OUT OUR EGG GLOSSARY

    It’s a view of the different types of eggs, from blue hen eggs to ostrich eggs.

    How many of these types have you had?
     
    EGG ETYMOLOGY

    The French have the ouef, the Italians and Spanish have uovo and ovo from the Latin ovum. The Greeks have oon, the Germans have Ei.

    How did we get egg?

    Egge appeared in the the mid-14th century northern England dialect, derived mostly from Old Norse and Proto-Germanic ajja, possibly derived from root awi, bird.

     

    Huevos Divorciados

    Chinese Egg Drop Soup

    [4] Huevos Divorciados from OiYouFood. Here’s the recipe. [5] It’s easy to make egg drop soup at home with this recipe (photo courtesy Good Eggs).

     
    This Norse-derived northern word vied in Middle English with cognates* eye, eai and the Old English æg, until egg finally displaced the others sometime after 1500. It appears in print in the description of a man at a public house on the Thames who asked for eggs [source].
     
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    *Cognates are words with common etymological origins.

      

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    TIP OF THE DAY: Frittata For Dinner

    For breakfast, lunch or dinner, make a frittata (frizz-TA-ta).

    A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique.

  • With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula to envelop the ingredients (that’s the part that requires practice, practice, practice).
  • With a frittata—the name comes from the Italian friggere, to fry—the eggs and other ingredients are mixed together, then cooked more slowly than an omelet. The egg mixture completely fills a round skillet: no folding. The result looks like a crustless quiche. The name derives from the Italian friggere, to fry.
  • As with a quiche, a frittata can be served at room temperature
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    WHAT TO PUT IN A FRITTATA

    Sometimes we add so many vegetables that we end up with “veggies bound with some egg.” You can added anything else you have, from beans, to leftover grains and potatoes.

    There are countless frittata recipes online, with oven, stove top or stove top/broiler cooking techniques. We prefer the oven—it’s the easiest for us—but try them all to see which works best for you.

    Consider:

  • Cheese: any kind, crumbled, cubed or shredded as appropriate
  • Fresh herbs: basil, chives, cilantro, dill, parsley or other favorite
  • Heat: fresh or dried chile, hot sauce
  • Meats: bacon, ham, sausage
  • Miscellany: canned artichoke hearts, capers, olives
  • Seafood: crab, scallops, shrimp (great when there aren’t enough left over for a main dish)
  • Vegetables: Anything goes (see list† below)—pre-steam as necessary
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    National Farmers Market Week begins tomorrow, so head for yours and make a selection.

    RECIPE: KITCHEN SINK FRITTATA

    This “kitchen sink” frittata shows that you can take whatever you have in the fridge or pantry and toss it together for delicious results. We once had a “Surprise BYO” brunch with friends; everyone brought a favorite ingredient (we had extra ingredients in the fridge in case everyone brought the same thing).

    If you don’t have or like any of the ingredients, substitute what you do have.

    Ingredients For 2 Servings

  • 4 eggs
  • Pinch salt (more saltiness comes with the feta)
  • 1 cup feta, crumbled
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 green onions, chopped
  • 1 ear of corn, shucked and kernels removed
  • ½ pint cherry tomatoes, quartered
  • Handful of basil leaves, torn
  • 3 green onions, chopped
  • Salt and fresh-ground pepper to taste
  • Optional: a shake of red pepper flakes or other heat
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    Plus

  • Side salad
  • Toast or bread and butter
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    Potato & Sausage Frittata

    Avocado Arugula Frittata

    Frittata Recipe

    [1] Use boiled potatoes and sausage for this family favorite. Here’s the recipe from Applegate. [2] You can top a frittata with fresh ingredients (photo courtesy Avocados From Mexico). [3] You can put anything into a frittata. This “kitchen sink” recipe is below (photo courtesy Good Eggs).

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    *You can also use the stove top and broiler, but in the oven no flipping is required.

    †Try any blend: avocado, asparagus, bell pepper, broccoli, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini and so on.
     
    Preparation

    1. PREHEAT the oven to 375°F. Beat together the eggs and a pinch of salt in a mixing bowl. Add the feta and whisk together.

    2. HEAT the olive oil in a 6” cast iron pan. When hot, add the garlic and onions and cook until they start to color, about 3 mintues. Add the corn, tomatoes and basil. Lower the heat to medium and cook together for about 5 minutes until the onions are how you like them. Then scrape the contents into a bowl and let cool.

    3. REGREASE the bottom and sides of the pan. Mix the egg mixture with the corn and tomatoes, and season with salt and pepper to taste. Pour the mixture into the pan and bake until the center of the frittata is just set and no longer jiggling, about 15 to 20 minutes.

      

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    TIP OF THE DAY: Use Egg Molds Or Cookie Cutters For Pancakes

    Whether Dad likes pancakes or fried eggs for breakfast, make Father’s Day special: Shape his breakfast with egg/pancake molds.

    If you can’t pick up molds in time, you can use cookie cutters. Since they don’t have handles, you’ll need a spatula, kitchen tongs and dexterity to lift the cooked eggs.
     
    HOW ELSE CAN YOU USE THE MOLDS?

    We’ve molded:

  • Cheeses that fry without melting: halloumi (Greece), paneer (India), queso blanco or queso para frier (Mexico)
  • Chocolate, melted and shaped into a medallion for topping an iced cake
  • Dough (use the egg molds as cookie cutters in a pinch [the edge is not as sharp for cutting as a cookie cutter])
  • Mashed potatoes
  • Meat loaf
  • Rice or other grains
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    WHAT WOULD YOU MOLD?

    We’d love to have a longer list of foods to shape with our egg/pancake molds.

     

    Chocolate Heart Pancakes

    Fried Egg Molds

    Top: I [heart] you, Dad (photo and recipe from The Baker Chick). Bottom: A set of molds from Neon, available on Amazon. The handles fold down for easy storage.

     

      

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