COOKERY

EGG
RECIPES

Submitted To: Ms. Lea

Grace Pantua
Submitted By: Christian
Dayday
 Section: HM22
Schedule: Friday 8:00-
12:00PM
 Eggs & Soldiers

Ingredients

> 2 Large eggs

> 2 Pieces whole-weat bread, toasted
> salt
> ground pepper

PROCEDURE:

Step 1
Place eggs in a small saucepan and cover with water. Bring to a
simmer over medium-high heat. Remove from heat and let stand for 2
to 3 minutes for soft-set yolks.

Step 2
Cut toast into strips.

Step 3
Transfer the eggs to egg cups or a bowl. Tap the top of each egg with a
spoon to crack the upper part of the shell and remove. Season with salt
and pepper. Serve with the toast "soldiers."
 Egg Salad

Ingredients:

> Mayonnaise
> Dijon mustard
> Lemon juice
> Hard boiled egg
> Celery
> White onion
> Chives
> Sea salt
> Black pepper
> Paprika (optional – for garnish)

Procedure:
1. Boil Eggs I usually do this ahead of time. You can boil eggs on the
stove.

2. Make dressing. In a medium bowl, whisk together the mayo,

mustard, and lemon juice, until smooth.

3. Mix egg salad. Gently fold in eggs, celery, onions, and chives.
Season with salt and pepper to taste.

4. Garnish. A sprinkle of paprika and more chives are just perfect!

Egg-in-a-Hole
Ingredients:

1 slice of your favorite kind of bread

1 tablespoon butter
1 egg
salt and freshly ground black pepper

Procedure:
1. Using a small round cookie cutter or other round cutter (2 1/8" is
a good size), cut the center out of the slice of bread, saving the
center piece. Set both aside.

2. In a frying pan or on an electric griddle on medium heat, spread

the butter onto the hot surface.

3. Place the bread on the hot buttered surface. Also place the
center piece on the pan.

4. Then crack an egg directly into the hole in the slice of bread.

5. Sprinkle a pinch of salt and pepper onto the egg. Cook about 1-2
minutes, or until you can flip it. Also flip the center piece.

6. Flip the bread/egg, and sprinkle a little salt and pepper on that
side. Cook until the desired softness of the egg is reached. I like
runny yolks, so I cook about 1 1/2 - 2minutes.

7. If you like sunny side up eggs: Lay the bread on the hot skillet
and toast that side. Then flip it and crack the egg into the hole.
Season with salt and pepper. Cook until desired doneness of the
egg is achieved!

8. Serve immediately. Use the center hole piece of bread to sop up

the runny yolk! Yum!

Deviled Eggs

Ingredients:
> 6 large eggs
> 3 tablespoon mayonnaise
> 1 teaspoon Dijon mustard
> 1 teaspoon apple cider vinegar
> salt and pepper, to taste
> paprika, for garnish

INSTRUCTIONS:
1.Bring a pot of water to a boil. Reduce the heat to low (or off) to
ensure the water is no longer boiling or has bubbles and use a skimmer
to place the eggs in the water. Then increase the heat back to high and
set a timer for 14 minutes.

2. While the eggs are boiling prepare an ice water bath and set aside.
After 14 minutes, remove the eggs from the water and place in the ice
water bath.

3. Once the eggs have cooled completely, peel them and slice in half
lengthwise. Remove the yolk to a small bowl with a spoon and place
the egg whites on a plate.

4. Mash the yolks with a fork and add the mayonnaise, mustard,
vinegar, salt and pepper. Stir everything together until it's smooth.

5. Use a spoon to add a portion of the deviled egg mixture back into
the hole of each egg white. Sprinkle on paprika for garnish.
 Eggs Benedict

Ingredients:

 8 slices bacon or 4 slices Canadian bacon

 4 large eggs
 2 teaspoons white or rice vinegar
 2 English muffins
 Butter
 2 tablespoons chopped parsley, for garnish
Hollandaise Sauce:
> 10 tablespoons unsalted butter (if using salted butter, omit the
added salt)
> 3 large egg yolks
> 1 tablespoon lemon juice
> 1/2 teaspoon kosher salt
> Dash cayenne or Tabasco sauce
METHODS:

1.Cook the bacon: Heat a large skillet on medium low heat. Add the
strips of bacon or the slices of Canadian bacon. Slowly fry, turning
occasionally, until the bacon is browned on both sides, and if using
strip bacon, much of the fat is rendered out (about 10 minutes).
2. Bring the poaching water to a simmer : While the bacon is
cooking, bring a large saucepan two-thirds-filled with water to a boil,
then add the vinegar. Bring the water to a boil again, then lower the
heat to a bare simmer.
3. Make the Hollandaise sauce: First time making Hollandaise
sauce? Check out our Easy Blender Hollandaise Sauce for additional
details on making the sauce. To make blender Hollandaise, gently
melt 10 tablespoons unsalted butter.Put 3 egg yolks, a tablespoon of
lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to
medium high speed for 30 full seconds (count or time it), until eggs
lighten in color.
Turn the blender down to lowest setting, slowly dribble in the hot
melted butter, while continuing to blend. Taste for salt and acidity
and add more salt or lemon juice to taste.

Transfer it to a container you can use for pouring and set it on a

warm—but not hot—place on or near the stovetop.
4. Poach the eggs: Essentially, working one egg at a time you crack
an egg into a small bowl and slip it into the barely simmering water.
Once it begins to solidify, you can slip in another egg, until you have
all four cooking.

Turn off the heat, cover the pan, and let sit for 4 minutes.
(Remember which egg went in first, you'll want to take it out first.)
When it comes time to remove the eggs, gently lift out with a slotted
spoon.

Note that the timing is a little variable on the eggs, depending on the
size of your pan, how much water, how many eggs, and how runny
you like them. You might have to experiment a little with your set-up
to figure out what you need to do to get the eggs exactly the way you
like them.
If you need some more instruction, here is an easy method for
poaching eggs.
5. Toast the English muffins: As soon as all the eggs are in the
poaching water, begin toasting your English muffins. If you can’t get
all the muffins toasted by the time the eggs are ready, gently remove
the eggs from the poaching water and set in a bowl.
6.Assemble the eggs Benedict: To assemble, butter one side of an
English muffin. Top with 2 slices of bacon or 1 slice of Canadian
bacon. You can trim the bacon to fit the muffin if you’d like.
Put a poached egg on top of the bacon, then pour some Hollandaise
over. Sprinkle some parsley over it all and serve at once.
 Scrambled Egg Muffins

Ingredients
 ½ pound bulk pork sausage
 12 eggs
 ½ cup chopped onion
 ½ cup chopped green bell pepper, or to taste
 ½ teaspoon salt
 ¼ teaspoon ground black pepper
 ¼ teaspoon garlic powder
 ½ cup shredded Cheddar cheese

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly
grease 12 muffin cups or line with paper muffin liners.
2. Heat a large skillet over medium-high heat. Stir in sausage and
cook until crumbly, evenly browned, and no longer pink, 10 to 15
minutes. Drain off grease.
3. Beat eggs in a large bowl. Stir in onion, green pepper, salt,
pepper, and garlic powder. Mix in sausage and Cheddar cheese.
Spoon into the prepared muffin cups.
4. Bake in the preheated oven until a knife inserted near the center
comes out clean, 20 to 25 minutes.

Egg Casserole
 Ingredients

 6 eggs, whisked
 1 cup shredded Cheddar cheese
 6 slices bacon, diced
 2 slices bread, cubed
 ⅓ red bell pepper, diced
 2 green onions, chopped
 3 tablespoons milk
 ½ teaspoon minced garlic, or to taste (Optional)

Direction
1. salt and ground black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Grease a
9x13-inch baking dish.
2. Mix eggs, cheese, bacon, bread, red bell pepper, green onion,
milk, garlic, salt, and black pepper together in a bowl until well-
combined; pour into the prepared baking dish.
3. Bake in the preheated oven until eggs are set, about 20 to 25
minutes.
 CLOUD EGG
Ingredients

 2 large eggs
 2 small pinches salt (a pinch per egg)
 1/4 cup grated cheese, such as Gruyere, Swiss, or Parmesan

Method
1. Preheat the oven and prep the baking sheet:
Preheat the oven to 450°F (230°C) with a rack in the middle.
Line a roasting pan, or baking sheet that can take high temperatures
without warping, with parchment paper or Silpat.
2.Separate the egg yolks from the white: Make sure there are no little
pieces of egg yolk in the whites, or you will have difficulty getting the
whites to beat properly. It helps if you are making more than 1 egg
nest to keep each egg yolk in a separate prep bowl.
3. Beat the eggs to stiff peaks:
Place the egg whites in a very clean mixer bowl (any residual oil in
the mixer bowl will keep the egg whites from whipping up properly).
Add a small pinch of salt to each of the egg whites. Beat the egg
whites with a whisk attachment in a mixer (or using a hand mixer),
starting on low speed and then slowly increasing to high speed, until
stiff peaks form.
4. Fold in the cheese:
Gently fold in the grated cheese, taking care not to deflate the egg
whites.
5 .Mound the egg whites:
Create 2 mounds of the egg white mixture on the lined baking sheet.
Form the mounds so they look like nests, with indentations in the
centers.
Bake:

6.Place in the 450°F oven for 3 minutes. After 3 minutes, open the
oven, pull out the rack with the egg white nests, and gently add an
egg yolk to the center of each nest. Return the baking sheet to the
oven, and cook for 3 more minutes.
7. Serve immediately

Egg skillet

Ingredients:

> 5 tablespoons unsalted butter, separated

>1//4 cup chopped red bell pepper, optional
> 1/3 cup chopped yellow onion
> 2 cups cubed red potatoes, scrubbed clean (peel if desired; I leave
peel on)
> salt and pepper
> 6 large eggs
> 2 tablespoon milk, half and half, or heavy cream
> 1/4 teaspoon Cajun seasoning, optional
> 1 cup diced ham (or 7 slices cooked, crumbled bacon)
> 1 cup freshly grated sharp Cheddar cheese
> Optional: fresh parsley or cilantro, finely chopped
INSTRUCTIONS:
1.PREP: Coarsely chop the onion and red pepper; we don't want these
finely diced, but chopped to about 1/2-inch pieces. Wash and dry the
red potatoes. Peel if desired (I leave the peel on). Cut into small pieces;
about 1/2-inch. The potatoes need to be small to get tender in time
and the onions and pepper large enough they don't burn in the time it
takes to cook the potatoes.

2. BACON: If using instead of ham, See Note 1.

3. ONION, PEPPER, AND POTATOES: In a very large nonstick skillet

(12 inches) heat 4 tablespoons butter to medium heat. When the
butter has melted, add in the prepared red pepper, onion, and
potatoes. Season to taste with salt and pepper, and cook over medium
heat for about 10-12 minutes, stirring occasionally. If anything begins
to burn, turn down the heat; if it's not sizzling and cooking, slightly
increase the heat. Once done (crisp on the outside, tender on the
inside), empty the veggies onto a plate to sit while we cook the eggs.
4. EGGS: Combine the eggs, milk, Cajun seasoning, and salt and
pepper to taste. Briskly whisk with a fork to beat air into the eggs and
mix until smooth and combined. In the empty skillet, add the
remaining 1 tablespoon butter and heat to medium high. Use a silicone
spatula to spread the butter to coat the skillet. As soon as the butter is
melted, pour the eggs into one even layer. Let stand for 30 seconds
without touching. Then use the spatula to push the eggs from one side
of the skillet to the other, tipping the skillet so uncooked eggs fill the
empty space of the skillet. Continue this process until eggs are cooked,
but still slightly wet and shiny. Do not over-cook. As soon as the eggs
are set, empty on top of the potatoes. Let pan slightly cool and then
return to the burner on low heat.

5. CHEESE: Transfer all the food from the plate back in the skillet and
top with the freshly grated cheese. Stir to melt the cheese. Taste and
adjust any seasonings as needed. Transfer to plates and top with
chopped bacon or ham.
6. SERVE: Serve immediately or stuff into tortillas to make breakfast
burritos.
 OMELLETE EGG

Ingredients
 2 eggs
 ⅛ teaspoon kosher slat
 2 grinds fresh ground black pepper
 ½ teaspoon water
 ½ tablespoon butter
 ¼ cup shredded cheese, ideally 2 tablespoons each shredded
cheddar and Parmesan
 Additional filling ingredients, if desired (see above)
Instructions
1.*Read all instructions before you start! Whisk the eggs: In a
small bowl, crack the eggs. With a fork, whisk vigorously together with
the kosher salt, pepper and water.
2.Melt the butter: Heat a small 8-inch or 10-inch nonstick skillet over
just below high heat, with the pan handle facing towards you. Add the
butter and swirl the pan to fully coat. Wait until the butter starts to
become foamy with large bubbles but not yet browned, then pour in
eggs.
3. Cook the omelette (0 to 15 seconds): When a skin just starts to
form after 10 to 15 seconds, add the cheese (and other filling
ingredients) in a line from left to right. Working quickly, run a small
spatula under the far edge of the omelette to release it from the pan.
Start to pull the eggs up and shake and tilt the pan to spread out any
uncooked egg and allow it to cook. Using the spatula, roll the eggs up
and over the cheese; this will be intentionally messy!
4. Cook the omelette (15 to 30 seconds): Cook another 10 to 15
seconds until just barely set; the outside should be a pale golden and
the inside soft and creamy. For a harder cooked omelette, cook several
seconds longer. Turn off the heat.
5. Flip the omelette onto a plate: To remove the omelette, hold a
plate in one hand. Then pick up the pan with your right hand, thumb
up, and quickly turn the pan upside down over the plate so that the
omelette rolls off onto the middle of the plate, folding over itself into a
rolled shape. Serve immediately.