Egg-cellent Recipes by trey dolbeare

Egg-cellent Recipes Elise Bauer

Egg-cellent Recipes designed and created by Trey Dolbeare

Section 1...........Appetizers pgs. 1 - 10

Section 2...........Entrees pgs. 11 - 18

Section 3...........Desserts pgs. 12 - 20

Table of Context

Egg-cellent recipes is a great book for those egg lovers out there. The dishes selected will teach any individual to cook and create a wonderful meal that will impress any one at anytime. Whether you are cooking for family, a loved one, or yourself. As a college student, I must depend on myself to provide an inexpensive, yet tasty meal. I put together this recipe for those struggling students looking for various ways to turn your simple egg concoctions into tasteful, clever meals.

The beginning of this book contains delicious appetizer recipes for various egg dishes. These tasteful appetizers were created by Elise bauer. An appetizer is a small dish that is given at the beginning of a meal. I have set this chapter up to focus primarily on simple starter dishes that contain if not the whole egg, then at least parts of an egg.

Appetizers

Deviled Eggs

ingredients . 1 dozen eggs ∙ 2 tsp. dijon mustard ∙ 1/3 cup mayonnaise ∙ 1 Tbsp. minced onion or shallot ∙ 1/4 tsp. tabasco ∙ salt and pepper ∙ paprika

method 1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water. Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes.

2 Drain hot water from

pan and run cold water over the eggs. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash

up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

ingredients · 4 egg yolks · 1/2 cup sugar · 2 cups of milk

· 2 whole cloves · pinch of cinnamon · 1 cup cream · 1 tsp. freshly grated nutmeg

· 1 tsp. vanilla extract · 2 tbsp. each of bourbon · 4 egg whites (optional)

method 1 In a large bowl, use a

whisk or an elctric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy. Combine the milk, cloves, and cinnamon in a saucepan. Slowly heaat until the milk mizture is steamy hot, but not boiling.

2 Temper the eggs by

slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back in the saucepan. Cook on medium heat, stirring constantly with a wooden spoon, until mixture begins to thicken.

3 Do not allow the

mixture to boil, or it will curdle. Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. let cool for one hour. Mix in a vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog. Then let it chill.

Eggnog

Avgolemno Soup

ingredients · 2 tbsp. olive oil · 1 cup chopped onion · 5 cups chick stock · 1/2 cup orzo or rice · 1 pound skinless chicken breast · salt · 3 tbsp. lemon juice · 3 eggs · fresh parsley

method 1 Heat the olive oil in a

medium pot and saute the onions over medium heat until they are soft and translucent, 4-5 mins. While onions are cooking, bring another pot of salted water to a boil and add the orzo. When onions are ready, add the chicken stock and water and bring to a bare simmer.

2 When orzo or rice is

nearly done, but mostly cooked, drain the boiling water and add the pasta or rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 mins., then taste the soup for salt. Beat the eggs in a bowl. Whisking constantly, add lemon jice to the eggs.

3 Temper the eggs

before you add the egg-lemon mixture to the soup. With one hand, whisk the egg-lemon vigorously. Slowly pour in a ladle’s worth of hot borth. Do this at least twice. Turn the heat off the soup. Whisk the soup with one hand while you pour the egg-lemon mixture with the other.

ingredients · 8 pieces of bacon · 2 tbsp. chopped parsley · 4 eggs

· 2 tsp. white or rice vinegar · 2 English muffins · butter · 10 tbsp. unsalted butter

· 3 egg yolks · 1 tbsp lemon juice · 1/2 tsp. salt · dash of cayenne or tabasco

method 1 Heat a large skill on

medium low heat. Add strips of bacon, slowly fry and turn. While the bacon is cooking, bring a large saucepan 1/2 with water to a boil. Make the blender hollandaise. melt 10 tbsp. unsalted butter. Add 3 yoks, tbsp of lemon juice, 1/2 tsp. salt in blender. Blend on medium for 30 seconds until eggs lighten in color. Transfer to a container you can use for pouring and set it on a warm service.

2 Poach the eggs.

Working one egg at a time, crack an egg into a small bowl and slip it into simmering water. Once it begins to solidify, slip in another egg, until you have all four cooking. Turn off heat, let sit for 4 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon. You might have to experiment a little with your set up to figure out what you need to do to get eggs the way you like them.

3 As soon as all the

eggs are in the poaching water, begin toasting your English muffins. If you can’t get all muffins toeasted by time the eggs are ready, gently remove eggs from water and set in a bowl. To assemble, butter one side of muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour hollandaise over.

Eggs Benedict

Deviled Egg Salad method 1 To hard boil eggs, place them in a saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover and let sit for 10 to 12 minutes.

2 Chop the eggs coarsely

and put them into a large bowl. Add the green onion, celery, and red bell peopper.

ingredients · 12 eggs, hard boiled · 1/2 cup chopped green onion · 1/2 cup chopped celery · 1/2 cup chopped red bell pepper · 3 tbsp. dijon mustard · 1/2 cup mayonnaise · 1 tbsp. cider · drops of tabasco · 1/2 tsp. paprika

3 In a small bowl, mix

together the mayo, mustard, vinegar and tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt.

ingredients · 1 beet, peeled and roughly chopped into 1 to 2 inch pieces · 1 cup beet juice

· 1/2 onion, sliced · 1/2 cup granulated sugar · 3 cardamom pods

· star anise · 6 hard cooked eggs, peeled.

method 1 Boil or steam eggs un-

til hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. To boil eggs, cover with 2 inches of cold water, bring to boil, cover, remove from heat, then rinse with cold water. Hard boiling works best with eggs at least a week old.

2 Peel the eggs and

place in the bottom of a clean glass jar, quart sized. In a medium pan, add vinegar, water, onion, sugar, and spices. Bring to a boil and cook until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 Pour the vinegar onion

mixture over the eggs in the jar, covering the eggs completely. If you are making beet pickled eggs, place some or all in with the eggs in the jar. Secure close the jar’s cover. Refrigerate up to a month. Pickled eggs will be ready to eat after a few days. The longer the eggs sit in juice, more the juice will penetrate eggs.

Pickled Eggs

Poached Eggs

ingredients . fresh eggs - 1 to 2 tsp. vinegar

equipment

- shallow saucepan with cover - slotted spoon

method 1 First bring water in a

saucepan to almost boiling. If the water is already boiling, lower heat until no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to congeal more easily. Seasoned rice vinegar is the preferred.

2 Working with the eggs

one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off heat and c

over. Let sit for 4 minutes, until the egg whites are cooked. Lift eggs out of pan with slotted spoon. Fill bottom of the pan with half an inche of water and bring to boil. Crack egg into one of the egg cups. Place in cup and wait 3-4 mins.

ingredients · 2 tbsp. olive oil · 1/2 cup chopped onion

· 1/2 lb fresh chard · 2 large shiitake mushrooms

· salt and pepper · 1 to 2 eggst

method 1 Cut out the thick,

tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1 inch ribbons, set aside.

2 Heat the olive oil in a

large, stick-free saute pan on medium high heat. Add the onions, chard ribs, and mushrooms. Saute for about 4 mins., until onions are translucent and mushrooms are little brown on edges. Add the green slice chard leaves to the saute pan. Use tongs to turn the leaves over in the pan so the leaves get coated with olive oil and onions.

3 Spread the mixture

evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over mushroom mix. Lower heat an cook for 3 to 4 minutes. When the whites are cooked, remove the pan from the heat.

Eggs Nested

Egg Salad w/ Mango Chutney

ingredients · 6 hard boiled eggs · 1/2 cup mango chutney · 1 1/2 tsp. curry powder · 1/2 tsp. salt · 1 tbsp. chopped chives, onions · cayenne · black pepper · 8 slives bread

method 1 If serving the egg

salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.

2 Roughly chop hard

boiled eggs and put them into medium sized bowl. Use the tines of the fork to press against the cooked egg pieces. Add mango chutney, curry powder, mayonnaise, chives, pepper.

3 Serve the curried egg

salad on lettuce for a salad, or on sliced bread or toast for sandwiches. If making appetizers, use a biscuit cutter to cut out rounds on either plain bread, then spread egg salad over the rounds.

The middle of this book contains hearty entree recipes for various egg dishes. The recipes were created by Elise bauer. An entree is the main course of a meal. This section will give you great ideas to impress family, friends, or that special someone by helping you cook a simply, yet carefully created entree.

Entree

German Farmer’s Breakfast

ingredients · 3 large potatoes, skinned · 3 tbsp. bacon · 2 cups green onions · 2 cups bell peppers · 1 cup chpped ham · 1/2 cup parsley · 4 eggs, whisked

method 1 Boil potatoes in a

saucepan of lightly salted water for 10 to 15 minutes until just cooked. Drain, rinse with cold water to cool. Cut into 1 inch squares. Set aside. Heat 2 tbsp. bacon fat in a large skillet on medium heat.

2 Add the onions and

chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2 to 3 minutes. Push the vegetables to the side of the pan, add the potatoes and another tbsp of bacon fat to the pan. Brown the potatoos for about 2 minutes.

3 Sprinkle on salt and

add ham to the potatoes and cook, stirring frequently until the ham is heated through. Mix all the vegetables, potato and ham together. Add eggs, stirring to distribute eggs amonst vegtables and ham.

ingredients · 1 lb assparagus · salt · 1/2 cup shallots · 1 clove garlic · 1 tsp. thyme · 4 tbsp butter · 1/2 cup bread crumbs

· 3 tbsp. cake flour · 1 1/2 cup whole milk · 1/2 tsp. ground nutmeg · dry ground mustard · ground cumin · ground ginger · ground black pepper

· 1/2 cup grated gruyere cheese. · 3 egg yolks · 5 egg whites · 6 to 8 counce ramekinst

method 1 Blanch asparagus for

2 mins. in boiling salted water. Drain. Rinse in cold water to stop cooking. Melt 1 tbsp. butter in a saucepan on medium heat. Add shallots, garlic and thyme. Cook gently until soft for about 4 to 5 mins. Remove from heat. Puree asparagus and shallot mixture in a blender. Butter 6 to 8 ounce ramekings. Coat well with the bread crumbs, reserving any leftover bread crumbs.

2 Make bechamel sauce

over medium heat, melt 3 tbsp. butter in a medium sized saucepan. Add cake flour and whisk. Very slowly, add the milk to the mixture, whisking constantly. Stir in 1/2 tsp. of salt, nutmeg, cumin, mustard, ginger, pepper. Preheat oven to 400◦F. Prepare to make a water bath. Have ready a baking dish with at least 2 in. sides. Put on a kettle of water to boil.

3 Add a pinch of salt

to the egg whites, beat the egg white to firm. Do not over beat. Use rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus misture, then the remaining three quarters. Fill ramekings with the mixture up to a quarter-inch from the top. Place ramekins in baking dish. Bake for 10 mins at 400◦F, until puffed up and golden brown.

Asparagus Souffle

Chorizo and Eggs

ingredients · olive oil or bacon fat · 1/2 cup chopped onions. · 1/2 lb of Mexican chorizo sausage · 3 Tbsp. raisins soaked in hot water · 5 to 6 eggs · salt · Tortillas · Cilantrot

method 1 Heat a large skillet

on medium high heat. Heat a tbsp. of olive oil or bacon fat in the pan. Add the chopped onions and cook until softened. Once softened, move to the side of the pan and add broken up bits of chorizo into the pan.

2 Use a wooden spatula

to break up pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.

3 Crack the eggs one

at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling of salt. Stir constantly until eggs bein to set. Rmove from heat and serve immediately with a side of warmed corn torillas.

ingredients . olive oil . 1/2 medium onion, chopped (about a half cup) . chipotle chili adobe sauce, or cumin . butter

. 1/2 6-oz. can diced green Anaheim chiles . 1 15-oz. can whole tomatoes, preferably fire-roasted, (or 1/2 large fresh vine ripened tomatoes)

. 4 corn tortillas . 4 fresh eggs . 2 tbsp fresh cilantro,

method 1 Make the sauce first by

softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and juice. Break up the tomatoes with your fingers as you put them in the pan. Add chopped green chilies. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes.

2 Prepare the tortillas.

Heat the oven to a warm 150掳F, place serving plat路an, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then stack them on one of the warming plates in the oven to keep warm.

3 Fry the eggs. Add a

little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

Huevos Rancheros

Asparagus Quiche

ingredients · 1/2 recipe pie dough · 2 tbsp. olive oil · 2 medium shallots, thinly sliced · 10 ounces asparagus · 1/2 lb ham · ground pepper · 1/2 cup milk · 1/2 cup heavy cream · 3 large eggs · 6 ounces gruyere cheese, grated

method 1 On a lightly floured

surface, roll out dough into a 12 inch cirlce. Fit into a 10 by 1 1/2 inch round tart pan pressing dough into corners. Transfer to freezer to chill for 30 minutes. Preheat oven to 350◦F. Line pastry with parchment paper, pressing into the corners and edges.

2 Fill at least 1/2 with

baking weights, dried beans, rice or pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes. Add shallots, and cook for about one minute. Add asparagus and cook fro 8 minutes.

3 Increase oven tem-

perature to 375◦F. Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over cheese and then top remaining cheese. In a medium bowl, whisk milk, cream and eggs. Transfer to oven and bake 30 minutes.

ingredients · 2 lbs. broccoli, large florets cut, yeilding about 8 cups · salt · 2 strips of bacon

· 1/2 cup all purpose flour · 5 eggs beaten · 1/2 cup cream · 1 cup whole milk · 2 to 3 tsp pepper

· 12 tsp. salt · 2 tsp. dijon mustard · 8 ounces cheddar cheese, grated

method 1 Bring a large pot of

salted water to a boil. Add the broccoli florets and boil 3 to 5 mins. or until just tender enough that a fork can easily pierce the floret. Strain and rinse with cold water to stop the cooking. While the water is coming to a boil, cook bacon on medium heat until lightly brown.

2 Remove to a plate

lined with paper towls to absorb excess fat. Preheat oven to 425◦F. Butter a 2 1/2 quart casserole dish. Whisk the eggs into the flour, then whisk in the cream and milk. Add pepper, salt, and mustard. Place the parboiled florets in the casserole dish, sprinking cheese over broccoli.

3 Pour the egg, cream,

milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so the mixture gets into all the nooks and crannies. Sprinking the casserole with remaining cheese. Bake for 25 to 40 mins., or until set. Once the top has browned you may want to ten with taluminum foil.

Broccoli Casserole

Relleno Casserole

ingredients · 8 problano chiles · 2 tbsp olive oil · 1 cup chopped onion · 4 cloves garlic · one 28 ounce can tomatoes · 1 lb Mexican chorizo · 1 cup cotija cheese · 1 tsp. minced fresh oregano · 12 eggs · 1/2 cup flour · 1 tsp. baking powder · 1 cup jack cheese

method 1 Preheat broiler, lay

chiles in a single layer pan. Postition the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Put chilies in a paper bag or thick plastic bag. Let sit 15 mins.

2 While the chilies are

cooling, heat olive oil in a large sautee pan, on medium. Add chopped onion and cook until translucent, about 5 mins. Add the garlic and cook for a minute. Add the tomatoes and pinch of salt. Bring to a simmer and lower the heat to low. Gently simmer for 15 minutes. Remove from heat. Carefully peel and discard the skin off of the chillies. Cut the stem ends and remove seeds.

3 In a large frying pan

over medium heat, cook chorizo stirring occasionaly to break up the meat. Preheat over to 375◦F. Pour tomato sauce into the bottom of an 8 by 12 inch dish of spaghetti sauce. In a large bowl, mix chorizo, cotija and oregano. Stuff chiles with sausage mixture.

The end of this book contains delicous dessert recipes for various egg dishes. The recipes were once again created by Elise bauer. A dessert is the finally meal to a course. This is where you try to fit in the last bit of tasteful, sweet and luscious egg concoctions that you can. Enjoy.

Dessert

Zabaglione

ingredients · 6 egg yolks · 1/2 cup sugar · 1/2 cup wine · 1 tsp. grated lemon peel · ground cinnamon · vanilla extract · 1 cup heavy cream · strawberries

method 1 Place egg yolk, and

sugar in large bowl. Add grated lemon peel and pinch of cinnamon and drop of vanilla extract to yolk mixture. Pour in the wine. Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan containing the custard mixture over the water. Whisk the custard.

2 When whisking make

sure the water does not boil, this ensures that a gentle, even heat thickens mixture. continue whisking for about 10 minutes, until mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take container of custard out of the pot. Slightly thickened, the custard can be used as a sauce.

3 Serve the custard

while still warm, or if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks, add whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

ingredients · 10 eggs ∙ 1/2 cup pulverized sugar ∙ 1 cup flour

∙ 1 tsp. cream of tart ∙ 3 egg yolks ∙ 1/2 pint sweet cream ∙ 1 tsp. cornstarch

∙ 1 tbsp. powdered sugar ∙ milk ∙ 1/2 lb almonds

method 1 On beaten whites of

ten eggs, sift one and a half pulverized sugar and a goblet of flour thorugh which has been stirred a heaping cream of tarter. Stir very gently, but do not heat.

2 Bake the eggs in a

jelly pan. For cream take a half pint of sweet cream, 3 egg yolks, tbsp. pulverized sugar, tsp. cornstarch, dissolve starch smoothly with a little milk, beat yolks and sugar together with this.

3 Boil the cream and stir the ingredients in as for any cream cake filling, only make a little thicker. Blanch and chop fine a half pound almonds and stir into the cream. Put jelly cake together while icing is soft and thick and stick in a half lb of almonds.

1890 Cream Cake

This book was a designed and created by Trey Dolbeare. Information was taken and utilized from Simply Recipes, Inc., an online recipe source that anyone can visit and gather recipe ideas from.