Egg-cellent Recipes[email protected]2022-05-19T10:45:44-07:00
“Chickens go in, pies come out.” – Mrs. Tweedy
Note: NO chickens were harmed in the making of these dishes.
Perfect Hard-Cooked Eggs
|Eggs, 1 to 2 weeks old, bring to room temperature
- 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!
Heavenly Deviled Eggs
|One dozen hard-cooked eggs
Mayonnaise, as desired
1 heaping tsp. stone ground Dijon mustard
salt & pepper to taste
- 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.
|1/2 to 1 lb. sausage, browned & drained (or cubed ham or crumbled bacon)
6 slices of bread, cubed
1 c. grated cheddar cheese
6 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. thyme
2 c. milk
3 Tbsp. butter, melted
- 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.
|1-2 large eggs
bread of your choice
- 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.
Some people prefer scrambling the egg or using butter on the bread instead of mayo. It’s up to you!
2 c. all-purpose flour
1/4 tsp. salt
1 c. unsalted butter, cut into 1″ cubes
2-3 Tbs. cold water
- 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.
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.
- Mushrooms, caramelized onions, cooked Italian sausage
- Cooked asparagus, cooked ham, chopped scallions
- Diced, cooked potato, chives, crumbled bacon
- Cooked zucchini, diced onion, diced tomato
- Etc., etc., etc.!
Eggs in Bacon Rings
|6 long slices of cooked bacon
salt & pepper
garnish of parsley
- 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
Eggs Poached in Pasta Sauce
|eggs (1-2 per person)
your favorite tomato-based pasta sauce
toasted bread slices (1 per egg used)
- 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.