×
×
homepage logo

Crack an egg

By Staff | Apr 16, 2020

-Photos courtesy of American Egg Board Bacon and cheddar deviled eggs are just a few recipes that can help make eggs a part of any meal.

By JEAN TELLER

Grit Magazine

Break a few eggs, and discover a delicious use for those creamy whites and sunshine yolks with great recipes from the American Egg Board. For even more great recipes, check out “http://www.grit.com/egg-recipes”>www.grit.com/egg-recipes.

Whether it’s for breakfast, lunch, brunch, supper or dinner, a menu featuring an egg dish is better than one without. You can go from omelets to cookies to cheesecake, and don’t forget the quiche, souffle and pound cake. Or try egg drop soup or a classic flan tonight. Scrambled, poached, fried or baked, eggs offer a wealth of nutrition: high in protein, vitamins A and D, folate, iron and choline. Combined with vegetables – and what better to pair with eggs in an omelet or casserole- eggs may turn your dinner into the perfect meal.

Ham and egg casserole

-Photos courtesy of American Egg Board Quiche Lorraine

Prep Time: 10 minutes

Cook Time: 40 to 50 minutes

12 eggs

1 carton (15 ounces) ricotta cheese or cottage cheese

1/2 cup all-purpose flour

1 teaspoon baking powder

2 cups shredded Italian cheese blend (8 ounces)

2 cups chopped cooked ham (8 ounces)

1/4 cup minced green onions

Heat oven to 350 F. Grease 9-by-13-inch glass baking dish; set aside.

In medium bowl, beat eggs until blended. Add remaining ingredients; mix well. Pour into prepared baking dish.

Bake for 40 to 50 minutes, or until puffed and gol0den, and a knife inserted near center comes out clean. Yields 12 servings.

Quiche Lorraine

Prep Time: 20 minutes

Cook Time: 35 to 40 minutes

1 cup shredded Swiss Gruyre cheese (4 ounces)

8 slices bacon, cooked crisp and crumbled

1 9-inch pie crust, baked

6 eggs

11/4 cups half-and-half

1/2 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

Heat oven to 375 F. Sprinkle cheese and bacon evenly in bottom of pie shell.

In medium bowl, beat eggs, half-and-half, salt, pepper and nutmeg until blended. Carefully pour over filling in pie shell.

Bake in center of oven for 35 to 40 minutes, or until center is almost set. It should jiggle slightly when dish is gently shaken, and a knife inserted near center should come out clean. Let stand for 5 minutes. Cut into wedges. Yields 6 servings.

Insider Info:

  • Serve with a tossed salad and fresh fruit dessert.
  • Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.
  • If using a frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
  • No water bath needed. The pie crust protects the custard filling from direct oven heat.
  • How to tell if it’s done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. Or test doneness using a thin-bladed knife by inserting it about 1 inch from the center of a one-dish custard, midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
  • Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.

Bacon and cheddar

deviled eggs

Prep Time: 30 minutes

14 hard-boiled eggs

1/2 cup mayonnaise

1/2 cup sour cream

11/2 teaspoons Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon pepper

1/3 cup crumbled cooked bacon

1/4 cup finely shredded sharp cheddar cheese

2 tablespoons chopped fresh chives or green onion tops

Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Cover and refrigerate to blend flavors. Yields 24 servings.

Insider Info:

  • Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  • 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.
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  • No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is thoroughly blended. Push filling toward bottom corner of bag. Snip off about 1/2 inch of corner. Squeeze filling from bag into egg whites.
  • Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

Classic flan

Prep Time: 10 minutes

Cook Time: 45 to 50

minutes

1/2 cup sugar, caramelized

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

6 eggs

1/2 teaspoon vanilla

To caramelize sugar: (Caution: Caramelized sugar is very hot; take care not to touch it.) Place sugar in small heavy saucepan. Heat over medium heat, watching carefully, until sugar is melted and turns deep golden brown. Immediately remove from heat and pour into 9-inch flan dish or pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.

Heat oven to 350 F.

In medium saucepan, mix sweetened condensed and evaporated milks; heat until very hot. Milk should be steaming but not bubbling.

Meanwhile, in medium bowl, beat eggs and vanilla until blended but not foamy; slowly stir in hot milk.

Place flan dish in baking pan large enough to hold dish without touching sides of pan. Pour mixture into flan dish. Place pan on rack in center of oven; pour very hot water into baking pan (hot-water bath) to within 1/2 inch of top of flan dish.

Bake for 35 to 40 minutes, or until knife inserted near center comes out clean. Remove dish from water bath at once; cool on wire rack. Yields 6 to 8 servings.

Insider Info:

  • To serve warm, cool on wire rack for 10 minutes. Gently loosen edges with tip of knife. Invert onto platter.
  • To serve cold, cool completely on wire rack. Refrigerate for several hours or overnight to chill thoroughly. Gently loosen edges with tip of knife. Unmold before serving.

– Garnish with strawberries and fresh mint. Cut into wedges.

– Don’t skip the hot-water bath. A hot-water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don’t overcook before the center is done. Very hot tap water will do.

– The caramelized sugar melts during baking, forming an amber-colored caramel sauce. The sauce flows down the sides when unmolded, to surround the flan in a pool. Be sure to use a deep enough platter or plate to contain the sauce.

– When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when pan is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. You also can test for doneness by inserting a thin-bladed knife into the custard about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Excerpted from GRIT. To read more articles from GRIT, please visit www.grit.com or call 866-803-7096 to subscribe. Copyright 2020 by Ogden Publications Inc.

Please Enter Your Facebook App ID. Required for FB Comments. Click here for FB Comments Settings page