Egg-cellent Recipes

• Fill a pot with enough cold water to cover eggs by one inch, and add a splash of vinegar.
• Bring to a rolling boil; gently add eggs; boil for 12 minutes.
• Pour off hot water and fill with ice-cold water; let cool until easy to handle; peel and enjoy!
• Hint: if you’ll be using these for deviled eggs, secure the egg carton closed with a rubber band and lay on its side for at least 12 hours- this centers the yolk!

• Carefully split cooled, peeled eggs in half lengthwise; put yolks in a bowl; place whites on a decorative platter.
• Using a pastry cutter or fork, mash the yolks well. Add enough mayonnaise to reach desired consistency. Add mustard, salt, and pepper.
• Using a small spoon, or pastry bag fitted with a decorative star tip, fill white halves with yolk mixture. Sprinkle with paprika. Serve cold.

• Combine sausage, bread, and cheese in a greased 8-in square baking dish.
• Whisk together the eggs, salt, pepper, mustard, thyme, and milk. Pour over mixture in dish. Pour butter over the top.
• Cover and refrigerate overnight.
• Bake at 350F for 45 minutes.

• In a small skillet over medium-high heat, melt the butter. Add the egg, break the yolk, and fry till done.
• Meanwhile, toast your bread. Let cool. Spread with mayo.
• Lightly salt & pepper the egg, and place on bread.
• Enjoy!

Some people prefer scrambling the egg or using butter on the bread instead of mayo. It’s up to you!

• Heat oven to 350 degrees F. Combine dry ingredients. Cut in butter until crumbly. Add water to form a dough. Press into a 10-12 inch quiche pan with removable bottom (or pie plate). Prick the bottom with a fork. Bake for 12 minutes. Remove from oven; set aside to cool.

Filling:
4 eggs
1 c. milk
1/4 c. half & half
1 c. grated Gruyere or Swiss cheese

• Whisk eggs, milk, and half & half together. Add salt and pepper to taste. Spread cheese on the bottom of the cooled crust; top with optional ingredients. Pour egg mixture over top. Make 30 minutes or until it appears set. Cool 10 minutes; serve.

Options:

1. Mushrooms, caramelized onions, cooked Italian sausage
2. Cooked asparagus, cooked ham, chopped scallions
3. Diced, cooked potato, chives, crumbled bacon
4. Cooked zucchini, diced onion, diced tomato
5. Etc., etc., etc.!

• Curl slices of bacon around the inside of muffin cups or small ramekins.
• Break an egg inside each bacon ring, and season with salt and pepper.
• Bake in 350F oven until set, but not hard.
• Remove carefully from the dish so that the egg will remain fastened to the bacon.
• Arrange on a platter and garnish with parsley.

From ‘New Delineator Recipes’, 1930

• Heat the pasta sauce in a large skillet.
• Break eggs directly into sauce.
• Cover and let cook, about 5 minutes.
• Serve over toasted, buttered bread.