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Egg Recipe - Egg Drop Soup
Egg
Drop Soup
Ingredients:
1.
Eggs - use large,
fresh eggs
2.
Stock - use
chicken stock or vegetable stock
3.
Corn - adds
sweetness and a bit of texture
4.
Cornstarch - used
as a thickener; mix with water to make a cornstarch slurry
5.
White pepper and
sesame oil - gives this soup authentic flavors, just like how it's served at
Chinese restaurants
Instructions:
1.
Start by beating
the eggs in a measuring cup with a spout. The spout will help with pouring the
eggs into the soup later.
2.
Add the garlic,
ginger, and oil into a heated pot. This is to flavor the oil so that the egg
flower soup has a subtle hint of garlic and ginger without overpowering the
delicate soup. Remove the garlic and ginger after 1 or 2 minutes. diced carrots being added to
chicken stock
3.
Add the chicken
stock, carrots, sugar, and white pepper into the pan and bring it to a simmer.
4.
Once it simmers,
add the cornstarch slurry to the stock and stir until the soup thickens.
5.
Next, slowly
swirl the soup in one direction so that it creates a 'whirlpool'. This will
help create thin, long strands of egg ribbons.
6.
Slowly drizzle
half the eggs into the broth while continuing to stir in one direction. The
stirring helps create the egg ribbons or in the soup. Wait 30 seconds so the
eggs finish cooking, and then slowly drizzle in the other half of the eggs the
same way.
7.
Add the corn and
toasted sesame oil.
8.
Garnish with
chopped scallions cut on the bias.
Egg Recipe - Egg Curry
Egg Curry
Ingredients:
¼ cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and
finely chopped (about 2 tablespoons)
2 small cinnamon
sticks
6 mgreen cardamom
pods
1 teaspoon ground coriander
½ teaspoon ground
turmeric
½ teaspoon whole
black peppercorns
6 Roma tomatoes,
finely chopped
1 teaspoon kosher
salt
½ teaspoon garam
masala
6 to 8 hard-boiled
eggs, peeled
Handful of small,
tender fresh cilantro stems
Instructions
Step 1
In a large, heavy
skillet, heat the oil over medium. Add the onions and cook, stirring
occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir
in the garlic and ginger, and fry, stirring occasionally, another 4 minutes.
Add the cinnamon and cardamom. When the spices start to toast, after about 2
minutes, stir in the coriander, turmeric and peppercorns.
Step 2
Add the tomatoes,
salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens
and the fat rises to the top, about 15 minutes. Stir in the garam masala and
lower the heat. If the sauce isn’t runny, stir in ½ cup water.
Step 3
Add all but 2 of the
eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top,
yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
Egg Recipe - Egg Benedicts
Egg Benedicts
Ingredients:
Hollandaise Sauce:
4 egg yolks
3 ½ tablespoons lemon juice
1 tablespoon water
⅛ teaspoon Worcestershire sauce
1 pinch ground white pepper
1 teaspoon hot water, or more as needed (Optional)
1 cup butter, melted
Eggs Benedict:
¼ teaspoon salt
1 teaspoon distilled white vinegar
8 eggs
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Instructions:
1.
Make the
Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water,
Worcestershire sauce, and white pepper in the top of a double boiler over
simmering water. Add melted butter, 1 or 2 tablespoons at a time, while
whisking yolks constantly. If Hollandaise begins to get too thick, add a
teaspoon or two of hot water. Continue whisking until all of the butter is
incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to
keep sauce warm.
2.
Make the eggs
Benedict: Fill a large saucepan with 2 to 3 inches of water and bring to a
boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle
simmer. Crack an egg into a small bowl then gently slip egg into simmering
water, holding the bowl just above the surface of water. Repeat with the
remaining eggs. Cook eggs until whites are firm and yolks have thickened but
are not hard, 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon,
dab on a kitchen towel to remove excess water, and place onto a warm plate.
3.
Meanwhile, set an
oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brown bacon in a medium skillet over medium-high heat.
4.
Toast English
muffins on a baking sheet under the preheated broiler.
5.
Spread
toasted muffins with softened butter and top each one with a slice of bacon,
followed by one poached egg. Place 2 muffins on each plate and drizzle with
Hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Egg Recipe - Deviled Egg
Deviled Egg
Ingredients:
Deselect All
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for
garnish
Instructions:
1. Place eggs in a
single layer in a saucepan and cover with enough water that there's 1 1/2
inches of water above the eggs. Heat on high until water begins to boil, then
cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave
covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack egg
shells and carefully peel under cool running water. Gently dry with paper
towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and
placing the whites on a serving platter. Mash the yolks into a fine crumble
using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
3.
Evenly disperse heaping teaspoons of the yolk mixture into the
egg whites. Sprinkle with paprika and serve.
Egg Recipe - Coddled Egg
Coddled Egg
Ingredients:
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for
garnish
Instructions
Step 1
Line the
bottom of a saucepan with a kitchen towel. Fill the pan with enough water to
come just below the rim of the coddlers. Place over medium-high heat. Bring to
a boil.
Step 2
Butter the insides
of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season
with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into
boiling water.
Step 3
Reduce heat to
medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6
to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.
Egg Recipes
Ingredients:
6 to 12 large eggs, straight
from the fridge
Instructions:
Step 1
Bring a large
saucepan of water to a boil over medium-high heat. Using a slotted spoon,
carefully lower eggs into water one at a time. Cook 10 minutes,
maintaining a
gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until
just slightly warm, about 2 minutes.
Step 2
Gently crack
eggs all over and peel, starting from the fat end containing the air pocket.
Step 3
Do Ahead: Eggs
can be cooked and peeled 3 days ahead. Transfer to an airtight container and
chill.