LOS ANGELES, Ca, September 3rd, 2014 – Eggs quiche, scrambled, poached, fried or Benedict. It doesn’t matter which way, they’re cooked they’re all delicious.
What kind of eggs should you buy: This is a tough question but, thankfully, there is really no right or wrong answer. Most recipes call for you to buy large eggs and using extra large eggs in place of large eggs in a recipe might throw off the balance of what you are cooking.
Grass fed, free range and organic: Buy eggs made from free-range, grass fed chickens. And if there’s an organic option, always choose it. Again, this has to do with both taste and supporting sustainable agriculture.
Large or Extra large: Again it’s about preference but most recipes are geared towards large eggs, so if you buy extra large definitely take it to consideration.
Tips on cracking: It is always best to crack the egg on a solid surface with a single, hard firm hit. Repeated strikes against the surface will increase your chances of breaking the yolk, making a mess of your whites.
How do I separate an egg without breaking the yolk: Have you ever read a recipe that asks you to separate the egg white from the egg yolk and panicked? You’re not alone. Clean egg separation is a task that takes patience and practice. Are you up to the challenge?
Skillful separation is an important skill because many recipes will ask you to whip the whites. And, if there is any yolk residue in the whites, the eggs will not whip (fat from the yolk prevents proper whipping).
There are a lot of expensive gadgets designed to assist you in this task but, honestly, they are not worth the price tag. Simply relax and let your hands do job.
To ensure perfect egg separation let the whites drip slowly through your fingers, all the while keeping the yolk in the shell. Sure, it’s sticky. But getting messy is part of the fun!
Can you fix an egg emulsion (egg mixed oil) that has been broken: For those of you who don’t know, a broken egg emulsion is where the egg mixture looks greasy because the oil has not been absorbed into the egg.
It ends up looking like two separate ingredients instead of one, like vinegar mixed with oil.
It takes a little time and practice, but it can be fixed. To correct a broken emulsion you need to create a new mixture of egg yolk and oil, mix it thoroughly, and then slowly add the broken mixture into the new mixture. You might have to add more lemon but it will end up tasting just as good.
CHEF MARY’S FAVORITE EGG RECIPES
Mushroom and cheese quiche
6 tablespoons butter
8 tablespoons milK
Mix everything together and roll it out. Next insert into a greased pie pan. Prick holes into the crust and bake at 350 for 10-15 minutes. Set aside until the filling is ready.
¼ c ½ and ½
1 sprig of thyme
½ cup button mushrooms
¼ cup mozzarella cheese
1 shallot, small diced
Salt and pepper
Slice mushrooms. Sauté the mushrooms and shallot in the butter while the crust is cooking. Next mix the eggs, milk, ½ and ½, thyme in a bowl. Mix the cheese and the mushrooms into the milk and egg mixture.
Make sure the crust is finished before you add the mushrooms to the egg mixture, as you don’t want it to cook before you add it to the crust. Add the egg mixture to the crust and cook it for 40 minutes in a 350-degree oven.
Tomato and cheese frittata
1 bunch basil chiffonade*
½ cherry tomatoes
4-5 slices of buffalo mozzarella
1 tbsp olive oil
Salt and pepper to taste
Preheat your oven to 325. Crack and beat eight eggs, add a touch of salt and a bit of pepper. It is helpful to let the beaten egg mixture run through a strainer (this will help to mix the white and the yellow parts of the egg together). In a non-stick oven safe pan heat with olive oil on medium high heat. Add cherry tomatoes whole, cook for a few minutes. Then add your eggs, turn it down to a medium low heat and add in the rest of the ingredients. You can let your kids put the basil and cheese into the pan.
Put this into the oven for 10-15 minutes. It should be solid if you move it around, and slightly golden brown on top. Take it out, let it cool. Place a plate over top and turn the pan over flipping the egg onto the plate. It is a very easy dish for you and your kids to make and you can make it ahead of time and let it rest. It tastes great even at room temperature.
*Chiffonade: Roll the leaves of basil, like a cigar, and then make very thin slices with a very sharp knife.
Eggs on the Go!
2 whole eggs
1 tbsp olive oil
1 whole-wheat pita pocket
¼ c uncooked spinach leaves
1 tbsp low fat cheese
In a small non-stick sauté pan add olive oil to the pan. On a medium low heat crack two eggs. Use a rubber spatula to break the egg yolks into the egg whites. Rapidly beat the eggs to incorporate the yolks into the whites.
Add a pinch of salt and pepper.
Cut pita round in half and open the pocket. Next stuff the eggs, cheese and spinach into the pita. Wrap with a paper towel or with deli paper.
This should take around 6-7 minutes total and you have a healthy meal on the go. Don’t forget, you can use the egg separation trick and use only egg whites for an even healthier version.
Listen to Chef Mary and Duane Pemberton on Paired on Blog Talk Radio. Listen live on Saturday at 1:30pm EDT here and you can call or chat in your questions about eggs and breakfast foods.Click here for reuse options!
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