Wild birds’ eggs have been eaten by primitive men from the beginning of times. Apparently, as early as 2500 BC, fowls were domesticated in able to secure a significant supply of this very valuable nourishment, and since then, the common domestic hen has been introduced to every corner of the world, mostly for producing eggs.
Eggs are incredibly nutritious. They contain vitamins A, B2, B5, B6, B12, D, E, and K. also calcium, folate, phosphorous, selenium and zinc. The perfect food.
(The above information is from Wikipedia)
One can prepare both simple and elaborate meals with this wonderful product. From a delicious soft boiled egg to the most exquisite snacks, hors-d'oeuvres, main dishes and desserts. After eulogising this amazing nutrient, let me give you a few recipes.
Cooking time must be very precise, as thirty seconds will make a great difference to the texture of the egg. Evidently, the size of the egg must, also, be taken into consideration for perfect results.
Please find below the egg sizes of the European Union:
Very large or XL: over 73 g (2.5 oz)
Large or L: 73.5 g (2.5 oz) – 63 g (2.1 oz)
Medium or M: 63 g (2.1 oz) – 53 g (1.75 oz)
Small or S: under 53 g (1.75 oz)(The above information is from Wikipedia)
One can prepare both simple and elaborate meals with this wonderful product. From a delicious soft boiled egg to the most exquisite snacks, hors-d'oeuvres, main dishes and desserts. After eulogising this amazing nutrient, let me give you a few recipes.
SOFT-BOILED EGGS
When I was a child, my favourite breakfast was a soft-boiled egg with buttered toast for dipping.
4 medium-sized eggs
Water
Place the eggs in a saucepan and pour in enough cold water to cover them by 2.3 cm (1 inch). Bring to a gentle boil for one minute only and remove the saucepan from the stove for precisely seven minutes. Then, cool the eggs under cold running water, to prevent over-cooking.
You can, also, place eggs at room temperature in a wire basket and immerse them in gently boiling water. You need, only, 3 minutes cooking for a soft boiled egg.
Dry the eggs and serve immediately with salt and pepper and toasted dippers.
Here is a chart for boiling eggs:
Place the eggs in a wire basket, plunge them into cold water and bring to a bare simmer.
After 3 minutes from the moment the water comes to the boil, the whites are partially set and the yolks are liquid, for soft-boiled eggs or mollet eggs according to French cooking. (coddled eggs?)
After 3 minutes from the moment the water comes to the boil, the whites are partially set and the yolks are liquid, for soft-boiled eggs or mollet eggs according to French cooking. (coddled eggs?)
After 4 minutes cooking, the whites are firmly set, although the yolks are still soft and dark yellow in colour.
After 6 minutes both whites and yolks are firmly set, although the centre of the yolk remains tender.
After 10 minutes, both the whites and yolks are firmly set and the yolks are pale yellow in colour. This is the classic hard-boiled egg.
POACHED EGGS
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| A Gourmet Dish Sprinkled with Parsley |
Poaching eggs according to this method gives them a neat, round shape.
4 medium-sized eggs
Water
3 tbsp vinegar
Salt and freshly ground pepper to taste.
Break the eggs in separate cups. Bring a saucepan of water to the boil, add the vinegar and swirl the water to form a vortex and slip in the egg. Repeat the same technique for the remaining eggs. Cook them for 2-3 minutes, remove with a slotted spoon and place on a cotton napkin to dry,
Serve the eggs on buttered toast sprinkled with salt and freshly ground pepper. You could, also, place a thin slice of smoked salmon and a curly lettuce leaf under each egg, for a touch of luxury.
One can, also, poach eggs in tomato sauce. Here is the recipe for the sauce:
TOMATO SAUCE WITH VEGETABLES AND HERBS
Try preparing this tomato sauce.
1-2 cloves garlic, peeled and cut in two
3 medium carrots, peeled and finely chopped
1 large onion, peeled and finely chopped
1 celery stalk, threaded and finely sliced
2 tbsp olive oil
1 heaped tbsp flour
6 large ripe tomatoes, coarsely chopped
250 ml (1 cup) meat or vegetable stock
1 small bay leaf
1 sprig of fresh basil
1½ - 2 tsp salt
1 tsp sugar or more if necessary
1/8 tsp Cayenne pepper (optional)
Freshly ground black pepper
1 tbsp fresh basil, chopped
Sauté the garlic in the olive oil and then add the onions, carrots and celery and simmer for 2-3 minutes (you could discard the garlic at this stage if you wish). Stir in the flour and cook for 5 minutes, stirring all the time.
Add all the other ingredients, except the chopped basil, and barely simmer the sauce for about 1 hour.
Blend the sauce and press it through a sieve into a saucepan. Taste for seasoning and adjust with salt, pepper and sugar, if necessary. Add the chopped basil and simmer for a further 5 minutes, until thoroughly heated.
Serve with seafood, meat and vegetables. It is also suitable for pasta and rice. Also, poach eggs in this wonderful tomato sauce.
SIMPLE FRIED EGGS
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| Fried Eggs and Bacon on To |
Fried eggs and bacon are part of the proverbial British breakfast. This is a very healthy way of preparing fried eggs.
4 eggs
Butter
3 tsp water
Salt and freshly ground black pepper to taste
Brush the frying pan with butter and place over medium-high heat. Slip in the eggs and immediately lower the heat and cook for one minute. Add the water, cover the pan and steam the eggs until the whites are set and the yolks thicken lightly.
Remove from the frying pan and sprinkle with salt and freshly ground black pepper and serve over buttered toast and grilled thickly sliced bacon.
SCRAMBLED EGGS
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| Scrambled Eggs with Prawns and Asparagus |
Scrambled eggs can be cooked plain or with mushrooms or asparagus and shrimp or ham or any other combination of your choice for a full, delicious meal.
6 eggs
100 g (3 ½ oz) butter
2-3 tbsp thick cream
Salt and freshly ground pepper to taste
Place the eggs, butter and cream in a sauté pan, season with salt and pepper. Cook the eggs over low heat, stirring with a wooden spoon. When the egg mixture begins to thicken remove from the heat, and keep stirring until it scrambles.
Serve on a heated dish.
OMELETTES
By separating the yolks from the whites of eggs and whipping and combining them together, will create a mixture that will puff up while cooking, and assume the light fluffy texture of a soufflé.
OMELETTE WITH FINE HERBS
OMELETTE WITH FINE HERBS
One can prepare omelettes with umpteen fillings such as mushroom, spinach and Parmesan, tomato and feta, crab meat and Gruyere, ham, onions, artichokes, potatoes or any filling one has at hand.
Also, an omelette inspired by expensive cravings, such as a touch of grated black or white truffle, is an aromatic perfection.
Here is a recipe for a plain omelette, which is extremely tasty.
6 eggs, separated, whites whipped to stiff peaks, with a pinch of salt
Salt and pepper to taste,
1 tbsp parsley, thyme and tarragon leaves, finely chopped
30 ml (1 liquid oz) thick cream
A knob of butter
Stir the yolks with the cream, salt, pepper and herbs, until very well combined. Then, scrape into the whipped egg whites and fold in, very gently but thoroughly, with a spatula.
Melt a little butter in a large frying pan and tip the omelette mixture into the pan and spread it out and even the surface, shaking the pan gently from time to time.
When the underside has set and the omelette slides easily, fold half the omelette on top of the other and serve immediately on a warm plate. The centre of the omelette should be soft, creamy and fluffy.
When the underside has set and the omelette slides easily, fold half the omelette on top of the other and serve immediately on a warm plate. The centre of the omelette should be soft, creamy and fluffy.
SPANISH OMELETTE
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| Spanish Omelette Sprinkled with Parsley |
6-8 eggs
2 tbsp olive oil
100 g (3 ½ oz) ham chopped
1 onion, peeled and chopped
A green or yellow or red bell pepper, stemmed, de-seeded and diced
1 aubergine, peeled and diced
A small courgette, diced
2 ripe tomatoes, peeled, deseeded and chopped
Chopped parsley for garnish
Chopped parsley for garnish
Gently sauté the ham, onion and pepper in olive oil for about 10 minutes. Add the aubergine and courgette and continue cooking gently, stirring occasionally, until all the vegetables are tender. Add the tomatoes and cook until the cooking liquid evaporates. Season with freshly ground black pepper, but be sparing with the salt, due to the ham.
Beat the eggs with a little salt and pour over the vegetables. Cook over medium heat for about 2 minutes. When the underside is lightly brown, flip the omelette over, to brown the other side. Sprinkle with chopped parsley and serve cut in wedges.
MUSHROOMS WITH EGGS
A delectable first dish.
6 eggs
500 g (1 lb) small white mushrooms, wiped clean with a damp cloth
2 tbsp olive oil
3 garlic cloves, lightly crushed
1 mint sprig
Salt and freshly ground black pepper to taste
Place the oil, garlic and mint sprig into a large frying pan, add the mushrooms, season and sauté, over medium heat, for 10-15 minutes. When all the cooking liquid has been absorbed, discard the garlic and mint sprig. Add the eggs into the pan and allow them to set lightly, then stir once or twice and serve at once.
EGGS BENEDICT
Here is the recipe for this delightful hors-d'oeuvre.
Here is the recipe for this delightful hors-d'oeuvre.
2 English muffins* please see 1st recipe below
Butter
8 slices smoked salmon
4 poached eggs
Hollandaise sauce * please see 2nd recipe below
Chopped parsley for garnish
ENGLISH MUFFINS*
250 ml (1 cup) milk
2 tbsp sugar
1 7.5 g (¼ oz) active dry yeast
250 ml (1 cup) warm water
62.5 ml (¼ cup) melted butter
780 g (6 cups) plain flour
1 tsp salt
Semolina
Warm the milk until it bubbles, and remove it from the heat. Stir in the sugar until it dissolves and let it cool down.
In a small bowl, dissolve yeast in warm water and let it stand for 10 minutes, until creamy.
In a large bowl, combine milk, the yeast mixture, butter and 3 cups of flour and beat until smooth. Add the salt and enough water to make a soft dough. Knead the dough and place in a greased bowl, cover and allow it to prove, until doubled in bulk.
Punch the dough down and roll it out to about 2.5 cm (½ inch) thick. Cut rounds with a biscuit cutter. Sprinkle a piece of baking parchment with semolina and place the rounds on top and dust the top of the rounds with semolina, also. Cover and let them rise for ½ hour.
Heat a griddle pan and cook the muffins for 10 minutes on each side, over medium heat. Keep the baked muffins hot in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storing. To use, split and toast.
HOLLANDAISE SAUCE*
10 tbsp hot melted butter
3 egg yolks
1 tbsp lemon juice
½ tsp salt
A pinch of Cayenne pepper
Blend the yolks, lemon juice, salt and Cayenne pepper, on medium speed, for 20-30 seconds, until the mixture lightens in colour.
Lower the speed of the blender and dribble in the hot, melted butter, while continuing to blend. Taste and add more salt and lemon juice, if necessary. Pour the sauce into a jug and keep warm, not hot!
To assemble the eggs Benedict, butter one side of the English muffin. Top with 2 slices of smoked salmon and place the poached egg neatly on top. Pour a little Hollandaise sauce over and serve immediately, sprinkled with chopped parsley.
STUFFED HARD-BOILED EGGS
Years ago, stuffed eggs were a must at buffet parties.
HARD-BOILED EGGS STUFFED WITH ANCHOVY PASTE
8 hard-boiled eggs, peeled and cut in half lengthwise
1 tbsp Dijon mustard
6 anchovy fillets, boned and blended with
165 g (5 ½ oz) softened butter
Salt and pepper to taste
Chopped chives for garnish
Place the yolks in a mixing bowl and arrange the whites on a pretty serving dish.
Mash the yolks, add the mustard, anchovy butter and salt and freshly ground black pepper to taste and mix very well together.
Stuff the whites with the egg yolk mixture, with a piping bag. Cover the dish with cling film and refrigerate. Before serving, bring the eggs to room temperature and sprinkle with chives.
DEVILLED EGGS
Stuffed eggs with a spicy filling.
8 hard-boiled eggs, cut in half, lengthwise
2 tbsp soft butter
2 tbsp hot mustard
Salt and freshly ground black pepper
A pinch of Cayenne pepper
Remove the egg yolks into a bowl and place the whites on a platter.
Mash the egg yolks and mix thoroughly with the other ingredients. Taste and add more seasoning, if preferred.
Pipe the mixture equally into the egg whites and sprinkle with pepper.
MERINGUES WITH SUMMER BERRIES
This is a delicious dessert.
6 egg whites
A pinch of salt
375 g (12.5 oz) sugar
1 scant tsp vanilla extract
500 g (1 lb) strawberries or
300 g (10 oz) strawberries
150 g (5 oz) raspberries
150 g (5 oz) blueberries
150 g (5 oz) blackberries
(All berries washed and hulled)
Marinade:
90-120 g (2-4 oz) caster sugar, or according to taste
1 tsp lemon juice, to accentuate the taste
1-2 tbsp Cognac or Metaxa brandy or Grand Marnier
Cream Chantilly :
500 g (2 cups) fresh cream
1 tiny pinch of salt
2 heaped tbsp icing sugar
1 tbsp of the liquor used in the berries marinade
Two or even three days before you wish to serve the dessert, prepare the meringues. Preheat the oven to 120 C (248F). Whip the egg whites with salt and vanilla to the soft peak stage. Add the sugar by the spoonful, whipping constantly until stiff and glossy.
Line baking tins with baking parchment and with the help of a piping bag or with two tablespoons, place equal mounds of whipped egg whites, 2½ cm (1 inch) apart, and bake for 1 hour. Then turn off the heat and leave the meringues in the oven until completely cold. The next day, store the meringues in tins, at room temperature.
The morning of the day you want to serve the meringues, wash, hull and dry the strawberries and place them in a large bowl. Beat the marinade ingredients together and pour over the berries and gently mix together. Leave in the fridge for 2 hours at least.
Meanwhile, beat the cream with the salt and icing sugar until stiff. Sprinkle the liquor over and fold in very very gently and refrigerate.
Two hours before serving, place the meringues on a serving dish and cover each piece with whipped cream and garnish with the berries. Cover and refrigerate.
RUM CUSTARD
2 ¾ cups milk
½ cup dark Jamaican rum
½ a vanilla pod
½ cup sugar
3 egg yolks
3 tbsp cornflour
2 tbsp softened butter
Place milk, rum and vanilla in a saucepan and simmer gently for at least 5 minutes.
Whip sugar, egg yolks and cornflour well together in a bowl, until creamy and thick. Allow the milk to cool for 5 minutes before straining it into the egg mixture, whipping constantly as you add.
Then pour back into the saucepan and simmer gently, stirring constantly for about 20 minutes, until it thickens. Do not boil! Just before removing it from the fire stir in the butter until well combined.
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| By Vincent van Goch |
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