Egg Recipes

When we talk about egg based dishes, most of us would either limit our taste buds at Omelette’s or scrambled eggs. But, the culinary facts point to some of the most amazing dishes created from the different forms of egg. Egg and health go hand in hand and and so the talk of 5 star egg recipes are never discussed over the kitchen table. Eggs have been the silent and unassuming taste maker for our best cakes, breads, soups, 1salads and many main course dishes. So, here we will bring out the flavors of eggs out in the open with some of the most popular Egg recipes. In a regular household, eggs are usually consumed with pork sausages, egg muffins, cheese, and bagels.

Because of their abundance and ubiquitous state, eggs are often equated with boring and standard dishes. We will try to dispel this misconception through a few of our choicest and mouth-watering egg recipes…

Egg Croquettes: Egg Croquettes are one of my favorite recipes made with hard cooked eggs. In addition, parsley, butter, onion, cheese, and cracker crumbs are also added to complete the croquette.

Ingredients: 6 hard cooked eggs, chopped; 2 tablespoons fresh chopped parsley; 2 tablespoons butter; 1/2 cup finely chopped onion; 2 tablespoons flour; 1/2 cup milk; 1/3 cup shredded mild Cheddar or American cheese; salt and pepper;1/4 teaspoon dry mustard; 1 1/2 cups coarse cracker crumbs; 2 eggs, slightly beaten

Preparation:

  1. Mix parsley with eggs…sauté onion in the heated butter.
  2. Add flour and milk and stir until the gravy is thickened. To this gravy add cheese, salt, pepper, and mustard.
  3. Fold in the eggs and parsley. Chill mixture for about 2 to 3 hours.
  4. Form chilled mixture into 12 cylinder croquettes. Roll in cracker crumbs, then in beaten egg, then in cracker crumbs again.
  5. Fry in hot oil at 375° for about 2 minutes, or until nicely browned. Makes 6 servings.

Baked eggs with herbs: I like it for its simplicity of preparation and for its mouth-watering impact on the taste buds. The baking takes place in the custard cups with a butter spruce up and a topping of shredded cheese.

Ingredients: 2 tablespoons butter; 1/2 teaspoon chopped chives; 1/2 teaspoon dried parsley flakes; dash crumbled dried tarragon; dash dried leaf thyme; 4 eggs; 1/4 teaspoon freshly ground black pepper; 1/4 cup half-and-half; 1/4 cup shredded Cheddar cheese

Preparation:

  1. Heat oven to 325°.
  2. Combine butter with dried herbs; divide among 4 6-ounce custard cups.
  3. Place custard cups in a large shallow baking pan. Place in oven until butter has melted.
  4. Break an egg into each cup. Sprinkle with pepper.
  5. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese.
  6. Bake for 12 to 15 minutes

Fabulous Frittata: All you need to get started on this Frittata is a bunch of fresh potatoes, some fresh vegetables of your choice, and cilantro chile sauce to top it off. Potatoes and onions go over the cilantro while pumpkin seeds provide the perfect crumb cover.

Ingredients: 6 large organic eggs; 1 tablespoon olive oil; 1 small yellow onion, chopped; 3 small potatoes, very thinly sliced; 1/2 cup yellow zucchini or cauliflower; 1/2-inch pieces; 1/4 cup goat cheese, crumbled; 1/4 cup pumpkin seeds, toasted; couple pinches of salt

Preparation:

  1. In a medium bowl whisk the eggs with a small pinch of salt. Set aside.
  2. In a (small) 8 1/2-inch oven proof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 – 7 minutes.
  3. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
  4. Add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan.
  5. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.
  6. Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy.
  7. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking.
  8. Cut into wedges and serve.

That’s all from the Egg-desk. Hope you will enjoy your Frittatas and Croquettes.