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how to eat

eggs

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eggs are simple. they’re made up of 3 components

the shellthe egg whitethe yolk

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1what to do...

you can eat them raw

eggs can be prepared in multiple ways depending on what it is you want and what you will be eating them with.

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2 3 4you can put them in a pan

you can put them in the oven

you can put them in a pot

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you can eat them raw

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instructions

Separate eggs yolk and whites.

Blend egg yolks with sweetener and a touch of cream.

Separately blend egg whites until soft peaks are formed (whisk may be required). Egg whites are op-tional. You can also make creamy egg nog by blend-ing the whites with a small amount of cream, this makes it less fluffy and adds a creamy texture to it.

Combine everything together.

raw eggnog

ingredients

4 organic eggs2 c. milk1 c. cream¼ c. unheated honey1 ts ground nutmeg

A drink made from a mixture of eggs, cream, and flavorings, often with alcohol.

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you can put them in a pan

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instructions

Butter bread slices on both sides.

Cut an approximately 2 inch circle in the middle of each slice, using a cookie cutter or small glass.

Place buttered bread slices on a non-stick griddle pan, preheated over medium heat.

Add a bit of butter to the center of the bread, and gently crack your eggs into the hole.

Sprinkle eggs with salt and freshly ground pepperto taste.

When the eggs begin to set around the edge of the hole, flip.

Finish cooking eggs as you prefer (over easy or over medium).

The buttered bread “centers” can be grilled or toasted as well to sop up the extra yolk!

eggs in a basket

ingredients

6 sl. whole wheat bread6 eggs pinch of salt and pepper- butter

Eggs in a basket is an egg fried in a hole of a slice of bread. The slice of bread can also be substituted with a waffle or bagel.

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instructions

In a pan, heat the butter over medium heat until it begins to sizzle and look hot. Crack eggs, 1 at a time, into the pan. Reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook.

For Over easy: cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. flip and cook for another minute.

For over hard: once flipped, cook for a little longer until yolk is set.

For Sunny side up: Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened.

For Basted Eggs: cook until edges turn white. Begin basting eggs with butter from pan. cover pan between bastings and continue cooking until whites are completely set and yolks begin to thicken but are not hard.

fried

ingredients

2 tbs butter or margarine4 eggspinch of salt, to taste

Eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.

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instructions

For steam based eggs: cook as for Over-Easy or Over-Hard Eggs, but use 1 tsp. butter or a light coating of cooking spray.

Cook until edges turn white. Add water to pan. Cover pan tightly. Continue cooking until whites are completely set and yolks begin to thicken but are not hard.

fried: steam based

ingredients

2 tbs butter or margarine4 eggspinch of salt, to taste1 tsp water

Eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.

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instructions

Combine ingredients. Pour into buttered shallow dish. Bake at 375 degrees for 25 to 30 minutes or until set. Cut into wedges. Serve as a main dish for lunch or brunch.

fritatta

ingredients

1 ½ c. shredded zucchini4 eggs, slightly beaten1 c. bread crumbs½ c. milk¼ c. grated Parmesan2 tbs butter, melted¼ c. chopped onionpinch of salt and pepper

An Italian dish made with fried beaten eggs, resembling a Spanish omelet.

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instructions

Crack the eggs into a glass mixing bowl and beat.Add the milk, salt, and pepper to the eggs and whisk.

Heat a pan over medium-low heat. Add the butter. When the butter is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Your eggs should now resemble a bright yellow pan-cake. Gently flip. Cook until there is no uncooked egg left and spoon your filling (if you’re adding any) across the center.

With your spatula, lift one edge of the egg and fold it across. Cook for another minute or so, but don’t overcook or allow the egg to turn brown.

omelet

ingredients

2 eggs2 tbs whole milk2 tbs butterpinch of salt and ground white pepper, to taste

Eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set.

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instructions

In a large bowl, let egg whites warm to room temperature about 1 hour, and preheat the oven to 350 degrees F.

On high, beat egg whites with mixer with cream of tartar just until stiff peaks form.

In small bowl, using the same beaters, beat egg yolks until thick and lemon colored. Add salt, pepper, and milk gradually, beat until well combined.With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.

Slowly heat a 9-10” pan. Add butter and oil; heat until it sizzles briskly-it should not brown. Tilt pan to coat side with butter mixture.

Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.

Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip. To serve, fold omelet in half.

puffy omelet

ingredients

6 eggs ¼ ts cream of tartar6 tbs milk2 tbs butter2 ts vegetable oilpinch of salt and pepper

A variation of the standard omelet, where after fried a little, it is placed in the oven to bake.

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instructions

Crack eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Add the milk, salt, and pepper to the eggs and whisk.

Heat a pan over medium-low heat. Add the but-ter and let it melt. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.With a spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it.

Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.

scrambled eggs

ingredients

8 eggs½ c. milk2 tbs butterpinch of salt and pepper

Eggs cooked in a pan while stirring, usually after the whites and yolks have been mixed together, sometimes with milk.

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you can put them in the oven

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instructions

Chop up the pearl onions and shred the ham. Cook in a frying pan on medium heat for 5 min. Distribute amongst the 4 ramekins

Finely cut up the muenster and sprinkle on top.

Place eggs, milk, heavy cream, salt and pepper in a bowl and mix. Pour into the ramekins.

Place ramekins in the oven and cook at 425F for 25 min.

Once out of the oven, let it sit for a couple minutes before serving.

crustless quiche

ingredients

4 pearl onions2 pieces of ham2 eggs½ c. heavy cream½ c. milkpinch of salt and pepper

A pie-like dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients, as vegetables, seafood, or ham.

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instructions

This egg custard recipe makes approximately 2 cups of custard.

Separate the egg yolks. Place yolks and sugar in medium saucepan and lightly whisk together. Using a wooden spoon, continue stirring and add the flour. Set aside.

In a medium sauce pan, pour the milk, vanilla extract and grated lemon rind. Bring to a boil and remove from heat. Strain the hot milk mixture gradu-ally into the pan with the egg and sugar mixture, stirring while you pour. Place the pan on stove and heat to a simmer, careful not to boil. Stir constantly for about 5 minutes.

Remove and allow to cool for a few minutes. As the custard cools, stir occasionally to prevent a skin from forming on top. Once cooled, chill in refrigera-tor until ready to use.

custard

ingredients

4 egg yolks½ c. sugar1 tbs flour2 c. milk½ tsp vanilla extract½ lemon rind, grated

A dessert made of eggs, sugar, and milk, either baked, boiled, or frozen.

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instructions

Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.

In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.

Place the meringues in the oven and place a wood-en spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan.

Allow cookies to cool completely before storing in an airtight container at room temperature.

meringue

ingredients

4 egg whites2 ¼ c. confectioners’ sugar

A sweet food made from a mixture of beaten egg whites and sugar, baked until crisp, typically used as a topping for desserts, esp. pies.

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instructions

Preheat oven to 325 degrees F (165 degrees C).

Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.

Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 min-utes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

shirred

ingredients

1/4 ts softened butter2 ts heavy cream2 eggspinch salt and pepper1 ts minced fresh chives1 ts grated Parmesan

Egg cooked individually in cream or butter in a small ramekin

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instructions

In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly.

In a mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.

Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350 degrees F for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately.

souffle

ingredients

3 tbs butter3 tbs all-purpose flour¼ ts ground mustard1 c. milk1 c. shredded Cheddar 4 eggs, separateddash of cayenne pepper

Puffy dish of cheese and eggs (whites beaten separately) and white sauce.

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instructions

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refriger-ate at least 8 hours or overnight.

Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes be-fore serving.

strata

ingredients

1 lbs. pork sausage6 slices bread, cubed2 c. shredded Cheddar6 eggs2 c. milk1 tsp salt1 tsp ground dry mustard

Strata means layers: generally layers of egg-soaked bread and meat of some kind (ham, sausage, bacon) and cheese. It is similar to a baked casserole.

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you can put them in in a pot

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instructions

Place the eggs in a saucepan and cover with water. Season with a pinch of salt.

Place the pan over medium heat and bring to a boil.

Remove from heat and cover with a lid.

Allow the eggs to sit for 11 minutes. (8 minutes for soft-boiled) Drain and run under cold water.

boiled

ingredients

6 large eggs Pinch of salt

Egg cooked briefly in the shell in gently boiling water.

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instructions

Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.

Remove yolks from whites and place in a small round bowl. Mash yolks with a fork into fine pieces.

Add 2 heaping tablespoons mayonnaise, yellow mustard, sweet pickle relish, and salt and black pepper to taste. Stir mixture until creamy.

Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves. Sprinkle tops of filled deviled eggs with paprika.

Chill in refrigerator 1 to 2 hours or until cold before serving.

deviled

ingredients

6 large hard-boiled eggspinch salt and black pepper2 tbs mayonnaise1 ts prepared yellow mustard2 tbs sweet pickle relish paprika

Halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white.

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instructions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

egg salad

ingredients

8 eggs½ c. mayonnaise1 ts yellow mustard¼ c. chopped green onionpinch of salt and pepper¼ ts paprika

Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It is also often used as a topping on green salads.

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instructions

Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.

Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.

Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.

Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid.

Store in the refrigerator for 1 to 2 weeks before serv-ing. Serve chilled.

pickled

ingredients

12 eggs1 onion, sliced in rings2 c. white wine vinegar2 c. water½ c. white sugar1 ts salt1 tbs pickling spice, wrapped in cheesecloth

Pickled eggs are hard boiled eggs preserved by pickling.

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instructions

Always use fresh eggs. Always deliver the eggs to the pan with a custard cup or large spoon. When using a non-stick skillet cook in no more than an inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water.

Always acidulate the poaching liquid with either vinegar (1 tsp per each cup of water).

Bring liquid to a boil, add eggs, then remove from heat and cover for 7 to 8 minutes depending on their size. Always remove eggs with a slotted spoon.

poached

ingredients

4 eggs1 tbs vinegar

The egg is cracked into a bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft.

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instructions

Vigorously whisk the egg yolks and lemon juice to-gether in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

sauces

ingredients

4 egg yolks1 tbs freshly squeezed lemon juice½ c. unsalted butter, melted Pinch of cayennePinch of salt

Eggs can be used as a base for sauces: for example hollandaise sauce.

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boiled 24crustless quiche 16custard 18deviled 25egg salad 26eggnog 7eggs in a basket 9fried 10fried: steam based 11fritatta 12meringue 19omelet 13pickled 27poached 28puffy omelet 14sauces 29scrambled 15shirred 20souffle 21strata 22

index

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1 Large egg