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

 

BOILED EGG

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.