Eggs Galore

This is inspired by Runaway Bride that I just watched on TV. And I love eggs too of course.

Different Ways to Do Eggs

Hard Boiled Eggs

D.H. Banes: Perfect hard boiled eggs: Cover eggs with 1 inch of water in sauce pan

Bring to boil over medium heat (high heat will sometimes crack shells)

Once water reaches a boil, remove the sauce pan from heat, cover and let sit 12 min (exactly)

Shock eggs with cold water and place in refrigerator

If you do this all properly and don't allow the eggs to boil or sit in the water for too long, you'll have some amazing hard boiled eggs. Don't mess this up!


Everything Omelette

Container: Non-stick 9 or 10 inch sauté pan or skillet
Cook Time: 15 minutes

Ingredients
- 2 eggs
- 2 tablespoons onion, diced
- 2 tablespoons bell pepper, diced
- 2 tablespoons chopped carrot
- 2 tablespoons sliced celery
- 1/4 cup cooked ham or other breakfast meat
- 1 pinch salt

Directions
- (Cook the filling)

- While the filling cooks, break 2 eggs into a small bowl, add 1 teaspoon water, a pinch of salt and beat well with a fork.

- Empty the cooked filling into a small bowl and wipe the pan clean. Add a teaspoon of butter or oil over medium-high heat and when the pan is hot (a drop of water sizzles and evaporates almost instantly), pour in the beaten eggs. Using a spatula gently push the cooked outer edges toward the center, tipping the pan a bit so the uncooked egg runs to the outside.

- When the egg mixture is set but still moist, add the prepared filling in a strip across the center of the eggs. Fold the sides up over the filling. Put a plate face down over the folded omelette. Holding your hand under the plate to support it, turn the skillet and plate over; the omelette will then be browned side up on the plate.


Cottage Cheese Scrambled Eggs recipe - 137 calories

Ingredients:
3 eggs
1/4 cup cottage cheese
butter
salt and pepper, to taste

Preparation:
1. Place the eggs, cottage cheese, salt and pepper into a blender and blend until smooth.
2. In a small frying pan, melt a little butter (to coat the bottom of the pan).
3. Pour the eggs mixture into the frying pan.
4. Without stirring, gently push the cooked portion to the center; continue until all the eggs are fully cooked (but not dry).


Perfect Scrambled Eggs Recipe

Making the perfect scrambled eggs isn't difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!

Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown -- that means they're burnt! But the perfect scrambled eggs should be soft and just a little bit moist.

One last thing: Eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula.


Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Mayonnaise
½ teaspoon dry ground mustard (wet mustard will work in a pinch, but add less mayo)
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
small sprigs or parsley or paprika to garnish

Once you have cut the cooled boiled eggs, gently remove the egg yolks. Place all of the yolks into a l bowl and cream/mash with a fork.

Add the remaining ingredients into the bowl and mix thoroughly.

Spoon or squeeze the eggs mixture back into the halved egg white, then sprinkle lightly with paprika or parsley to garnish.


Sunny Side Up

Crack eggs into a generously buttered pan over low-medium heat. (If you have leftover bacon grease, that's even better.) Once whites are formed, about three minutes, spoon some excess butter or fat onto the yolk to lightly cook the top for one minute. Remove once the edges of the egg begin to get crispy.





Eggs Over Easy

Follow directions for sunny side up, but then flip over and cook the other side.






Poached Eggs

Bring a pot of water to a light boil, then add one capful of white vinegar. Crack an egg into a cup. Lightly stir the water to get it moving in one direction, then carefully pour egg from cup into the center of the pot. After about two minutes, retrieve egg with a slotted spoon and drain on a paper towel.






Easy Eggs Benedict

Ingredients:
1 teaspoon salt
1/4 cup white vinegar
4 English muffins, split
4 tablespoons butter, softened, divided
8 slices Canadian bacon
8 eggs
1 can (6 ounces) hollandaise sauce
Pinch cayenne pepper
8 lemon wedges (optional)

Preparation:
1.Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.

2.Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.

3.To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.

4.In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates. Garnish with lemon wedges if desired.


Scotch Egg

Ingredients
* 1 pound bulk sausage meat
* 3 tablespoons minced fresh chives
* 3 tablespoons chopped fresh parsley
* 1 large egg
* 1 tablespoon Dijon mustard
* 5 cups fresh breadcrumbs made from crustless French bread
* 1 cup all purpose flour
* 6 large hard-boiled eggs, peeled
* Vegetable oil (for deep-frying)

Preparation

Mix sausage, chives, and parsley in medium bowl to blend. Whisk egg and mustard in bowl to blend. Place breadcrumbs in large bowl. Place flour in another bowl. Roll 1 hard-boiled egg in flour. Using wet hands, press 1/3 cup sausage mixture around egg to coat. Brush egg with mustard mixture, then roll in breadcrumbs, covering completely and pressing to adhere. Place Scotch egg on plate. Repeat with remaining eggs. (Can be made 1 day ahead. Cover and refrigerate.)

Add enough oil to heavy large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 325°F. Add 3 prepared eggs to oil; fry until sausage is cooked through and coating is deep brown, about 6 minutes. Using slotted spoon, transfer eggs to paper towels to drain. Repeat with remaining 3 eggs. Serve warm.


Tea Eggs

Ingredients
6 eggs
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)

Method

Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold.



Materials from here, here, here, here, here, here, and here.