Eggstravaganza (7.10.17)
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Recipes contributed by Gail & Catherine.
The egg: an elegantly simply piece of symmetry and nutrition. Boiled, fried, scrambled, baked -- the possibilities are endless! While one could spend months exploring the many uses of this exquisite ingredient, we tried to provide a sampling of various ways to use eggs, including some more unusual recipes as well as twists on familiar ones. See below for some informative and enjoyable resources for future exploration! Click here to download these recipes. Recommended resources: Golson: The Farmstead Egg Guide & Cookbook Ruhlman: Egg: A Culinary Exploration of the World's Most Versatile Ingredient |
Tea Eggs
This elegant and whimsical modification on simple boiled eggs has a subtle salty sweetness -- and it's so easy! Tea eggs make a great apetizer or accompaniment to a summer luncheon or picnic. This traditional recipe can be adapted if you want to experiment with other flavors.
Ingredients:
6 eggs
3 tbsp black tea
3 tbsp Chinese dark soy sauce
2 tsp five spice powder or several whole star anise
Method:
Place in a pan: 6 eggs
Add cold water to cover. Bring to a boil. Reduce heat and simmer eggs gently for 7 minutes, stirring constantly for the first 4 minutes so that yolks will be centered in eggs.*
Cool eggs under running water. Dry with a kitchen towel. Roll and tap carefully on a hard surface to crack the shell all over.
Bring to a boil in a saucepan: 2 C water
Stir in: 3 tbsp black tea
3 tbsp Chinese dark soy sauce
2 tsp five spice powder or whole star anise
Add eggs. Cover & simmer gently for 45 minutes, checking now & then to be sure eggs are completely covered with liquid.**
Remove from heat. Cool at least two hours. Keep eggs soaking in tea liquid until ready to serve (color and flavor will be more developed). Remove shells before serving to reveal lovely marbled pattern.
*We didn't notice a big difference between the "centeredness" of the yolks when we stirred them. But if you care about such things as centered yolks, try it and see how it works for you.
**We experimented with shortening or eliminating the simmering time, as it seemed to result in overdone eggs and dry yolks. However, storing the eggs in the tea water as they cool and letting them soak for an extended time seems to help them retain moisture. If you do shorten or cut out the simmering, be sure to let the eggs soak in the tea water a good long time, or the flavor and color won't develop as well.
Ingredients:
6 eggs
3 tbsp black tea
3 tbsp Chinese dark soy sauce
2 tsp five spice powder or several whole star anise
Method:
Place in a pan: 6 eggs
Add cold water to cover. Bring to a boil. Reduce heat and simmer eggs gently for 7 minutes, stirring constantly for the first 4 minutes so that yolks will be centered in eggs.*
Cool eggs under running water. Dry with a kitchen towel. Roll and tap carefully on a hard surface to crack the shell all over.
Bring to a boil in a saucepan: 2 C water
Stir in: 3 tbsp black tea
3 tbsp Chinese dark soy sauce
2 tsp five spice powder or whole star anise
Add eggs. Cover & simmer gently for 45 minutes, checking now & then to be sure eggs are completely covered with liquid.**
Remove from heat. Cool at least two hours. Keep eggs soaking in tea liquid until ready to serve (color and flavor will be more developed). Remove shells before serving to reveal lovely marbled pattern.
*We didn't notice a big difference between the "centeredness" of the yolks when we stirred them. But if you care about such things as centered yolks, try it and see how it works for you.
**We experimented with shortening or eliminating the simmering time, as it seemed to result in overdone eggs and dry yolks. However, storing the eggs in the tea water as they cool and letting them soak for an extended time seems to help them retain moisture. If you do shorten or cut out the simmering, be sure to let the eggs soak in the tea water a good long time, or the flavor and color won't develop as well.
Salmon/Bread Salad
(Revised) recipe from Golson: The Farmstead Egg Guide & Cookbook
The delightful thing that applies to most salads also applies here: any and all ingredients can be adjusted to taste and according to availability. The listed ingredients make a wonderful combination, but don't worry too much about proportion -- if it looks good and tastes to you, it's perfect! (By the way, this was originally a sandwich recipe; we just decided to toss everything together in a bowl to make it easier to serve a crowd.)
Yields 4 generous servings
Combine in a large bowl: 5-oz can salmon, drained & flaked
1 tbsp capers, chopped
¼ cup pitted Kalamata olives, sliced
1 tbsp minced fresh chives or scallions
2 tbsp minced fresh parsley
2 radishes, thinly sliced
6 large basil leaves, cut in thin strips
½ medium tomato, chopped
Slice: 1-lb loaf firm day-old bread (like ciabatta)*
Run pieces of bread briefly under warm tap water.** Squeeze out excess water. Crumble bread into salmon mixture (for firmer bread, you may need to cut or tear it into cubes/small chunks).
Add to bowl: 4 large hard-boiled eggs, peeled and chopped
Whisk together: 3 tbsp olive oil
1 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp red wine vinegar
¼ tsp salt
1/8 tsp ground pepper
Pour over bread/salmon mixture and toss gently. Set aside at room temperature for 30 minutes. Toss again and serve.
*Note: choice of bread is important here! You must have a firm bread that will not turn to mush when you wet it.
**Catherine thought this was really weird. Gail insisted that it works. It does! It helps to soften and revive stale bread, and adding a bit of moisture to the bread helps it not soak up too much of the dressing from the salad.
The delightful thing that applies to most salads also applies here: any and all ingredients can be adjusted to taste and according to availability. The listed ingredients make a wonderful combination, but don't worry too much about proportion -- if it looks good and tastes to you, it's perfect! (By the way, this was originally a sandwich recipe; we just decided to toss everything together in a bowl to make it easier to serve a crowd.)
Yields 4 generous servings
Combine in a large bowl: 5-oz can salmon, drained & flaked
1 tbsp capers, chopped
¼ cup pitted Kalamata olives, sliced
1 tbsp minced fresh chives or scallions
2 tbsp minced fresh parsley
2 radishes, thinly sliced
6 large basil leaves, cut in thin strips
½ medium tomato, chopped
Slice: 1-lb loaf firm day-old bread (like ciabatta)*
Run pieces of bread briefly under warm tap water.** Squeeze out excess water. Crumble bread into salmon mixture (for firmer bread, you may need to cut or tear it into cubes/small chunks).
Add to bowl: 4 large hard-boiled eggs, peeled and chopped
Whisk together: 3 tbsp olive oil
1 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp red wine vinegar
¼ tsp salt
1/8 tsp ground pepper
Pour over bread/salmon mixture and toss gently. Set aside at room temperature for 30 minutes. Toss again and serve.
*Note: choice of bread is important here! You must have a firm bread that will not turn to mush when you wet it.
**Catherine thought this was really weird. Gail insisted that it works. It does! It helps to soften and revive stale bread, and adding a bit of moisture to the bread helps it not soak up too much of the dressing from the salad.
Avgolemono
Golson: The Farmstead Egg Guide & Cookbook
This soup is creamy and comforting, with a pleasant lemony tang. The key is to have a really flavorful broth, because there really isn't much more to it. Make sure to have a bit of extra lemon juice on hand, in case you need to add more when adjusting to taste. We enjoy this with a generous sprinkle of pepper.
Yields 6 servings
Ingredients
6 cups homemade chicken broth (Or, best-quality store-bought you can find)
1 cup Orzo or riso pasta
4 large eggs
¼ cup lemon juice, plus more to taste
salt & pepper to taste
fresh mint and/or sage (optional garnish)
Bring chicken broth to a boil in a 4-quart saucepan.
Add orzo pasta.
Cover and simmer on low heat for 12 minutes, until pasta is cooked. Remove from heat.
Beat eggs in a medium bowl until frothy.
Add lemon juice.
Continue beating until foamy. Beat 1 cup of the hot broth into the egg mixture, then pour the egg & broth mixture into the rest of the broth, beating continuously until foamy.
Add salt & pepper to taste. Serve immediately, garnished with minced fresh mint and/or sage, if desired.
This soup is creamy and comforting, with a pleasant lemony tang. The key is to have a really flavorful broth, because there really isn't much more to it. Make sure to have a bit of extra lemon juice on hand, in case you need to add more when adjusting to taste. We enjoy this with a generous sprinkle of pepper.
Yields 6 servings
Ingredients
6 cups homemade chicken broth (Or, best-quality store-bought you can find)
1 cup Orzo or riso pasta
4 large eggs
¼ cup lemon juice, plus more to taste
salt & pepper to taste
fresh mint and/or sage (optional garnish)
Bring chicken broth to a boil in a 4-quart saucepan.
Add orzo pasta.
Cover and simmer on low heat for 12 minutes, until pasta is cooked. Remove from heat.
Beat eggs in a medium bowl until frothy.
Add lemon juice.
Continue beating until foamy. Beat 1 cup of the hot broth into the egg mixture, then pour the egg & broth mixture into the rest of the broth, beating continuously until foamy.
Add salt & pepper to taste. Serve immediately, garnished with minced fresh mint and/or sage, if desired.
Pavlova with Lemon Curd Whipped Cream
Golson: The Farmstead Egg Guide & Cookbook
This lovely light and airy dessert is best attempted in a dry environment, as humidity will make it chewy. That said, there was a tornado warning the day of the program, and ours turned out pretty well (though we weren't at all sure that would be the case...). For the topping, we've included a recipe for lemon curd whipped cream, which is divine and went splendidly with strawberries and kiwis -- but you can also use plain whipped cream and whatever fruit you like.
(Serves 8)
For the meringe:
Beat on high speed until foamy: ½ cup egg whites (about 6 whites)
Beat in: ½ tsp Cream of Tartar
Beat in: 2/3 cup granulated sugar
Continue beating until the mixture is thick and glossy, and holds a peak when the beater is lifted out. (This might take a while. Hang in there!)
Spread the meringue on a piece of parchment paper in a 12” circle, making the outside edge a bit higher (you can use a pastry bag for this step if you like).
Bake in a preheated 250° oven for 1 – 1 ½ hours, until dry. Turn off the oven, crack the door open, and let the meringue continue to dry for another hour.
When done, the meringue will sound hollow when tapped, and it will easily peel off the parchment. Peel off the parchment and place the meringue on a serving dish.
For topping:
Beat until stiff: 1 cup heavy cream
Using a rubber spatula, gently fold in: 1 cup lemon curd (recipe below)
Spread the cream mixture inside the meringue shell.
Arrange on top of the cream: 1 cup mixed fruit
Serve immediately.
This lovely light and airy dessert is best attempted in a dry environment, as humidity will make it chewy. That said, there was a tornado warning the day of the program, and ours turned out pretty well (though we weren't at all sure that would be the case...). For the topping, we've included a recipe for lemon curd whipped cream, which is divine and went splendidly with strawberries and kiwis -- but you can also use plain whipped cream and whatever fruit you like.
(Serves 8)
For the meringe:
Beat on high speed until foamy: ½ cup egg whites (about 6 whites)
Beat in: ½ tsp Cream of Tartar
Beat in: 2/3 cup granulated sugar
Continue beating until the mixture is thick and glossy, and holds a peak when the beater is lifted out. (This might take a while. Hang in there!)
Spread the meringue on a piece of parchment paper in a 12” circle, making the outside edge a bit higher (you can use a pastry bag for this step if you like).
Bake in a preheated 250° oven for 1 – 1 ½ hours, until dry. Turn off the oven, crack the door open, and let the meringue continue to dry for another hour.
When done, the meringue will sound hollow when tapped, and it will easily peel off the parchment. Peel off the parchment and place the meringue on a serving dish.
For topping:
Beat until stiff: 1 cup heavy cream
Using a rubber spatula, gently fold in: 1 cup lemon curd (recipe below)
Spread the cream mixture inside the meringue shell.
Arrange on top of the cream: 1 cup mixed fruit
Serve immediately.
We thought our pavlova was lost, a casualty of the humid weather, as it seemed too chewy right out of the oven. But we let it stand and cool a few minutes, and it crisped right up -- in fact, it was one of the favorite dishes of the evening!
Lesson: If at first you don't succeed... taste it anyway! You might be pleasantly surprised. |
Microwave Lemon Curd
From Kafka: Microwave Gourmet
Lemon curd is buttery, sweet, and tangy - the perfect thing to top off a pavlova, tart, scone, or shortbread cookie. And this recipe is oh so easy! If, like us, you prefer your lemon curd more tart than sweet, feel free to cut back on the sugar and add more lemon juice. It will turn out just fine.
Place in a 4-cup glass measure: ¼ lb. unsalted butter
½ C sugar
4 tbsp fresh lemon juice
Grated zest of one lemon
Cover tightly with microwave plastic wrap. Cook at 100% for four minutes. Uncover and stir well.
Whisk: 3 eggs
Whisk about ¼ C of lemon mixture into eggs. Whisking constantly, pour egg mixture into remaining lemon mixture. Cook at 100% two minutes more.
Remove from oven and immediately pour into workbowl of food processor.* Process 30 seconds, until smooth. Cool before serving.
*An immersible blender works just fine, too.
Lemon curd is buttery, sweet, and tangy - the perfect thing to top off a pavlova, tart, scone, or shortbread cookie. And this recipe is oh so easy! If, like us, you prefer your lemon curd more tart than sweet, feel free to cut back on the sugar and add more lemon juice. It will turn out just fine.
Place in a 4-cup glass measure: ¼ lb. unsalted butter
½ C sugar
4 tbsp fresh lemon juice
Grated zest of one lemon
Cover tightly with microwave plastic wrap. Cook at 100% for four minutes. Uncover and stir well.
Whisk: 3 eggs
Whisk about ¼ C of lemon mixture into eggs. Whisking constantly, pour egg mixture into remaining lemon mixture. Cook at 100% two minutes more.
Remove from oven and immediately pour into workbowl of food processor.* Process 30 seconds, until smooth. Cool before serving.
*An immersible blender works just fine, too.