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Surprise!
 
Fresh Eggs
Dan Dipaolo
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Basket of Eggs
Photographic Print
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Fresh Eggs
Winslow Homer
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La Belle Cuisine
Heavenly Deviled Eggs
 
Celebrate!
Sheila Lukins with Peter Kaminsky
© 2003 by Sheila Lukins,
Workman Publishing Co., Inc.
“Rescue some of these eggs from your morning Easter egg hunt and turn them
into a delicious and practical hors d’oeuvre for this traditional Easter
meal –
the deviled egg. Everything about these eggs is devilish – but
especially their
touch of heat –
and in fact that heat helps to make them heavenly. You don’t
want to run
out –
these are very popular – so have plenty on hand.”
12 large eggs
2 teaspoons Dijon mustard
2 teaspoons pickle relish, drained
2 to 4 dashes Tabasco sauce, to taste
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh tarragon leaves
2 tablespoons snipped fresh chives
6 tablespoons prepared mayonnaise, such as Hellmann’s
Paprika, for garnish
Whole fresh chives, for garnish
1.
If you already have hard-cooked eggs from your egg hunt, just peel
them
and move on to step 2. If you’re starting from scratch, place
the eggs in
a saucepan. Gently rinse them with warm water and then
drain (this keeps
them from cracking). Cover with cold water, place
over medium-high heat,
and bring to a boil. Reduce the heat to a
gentle simmer and cook for
exactly 13 minutes. Drain the eggs, rinse
under cold water, and peel. Let
them cool
in the refrigerator, loosely
covered, for 15 minutes.
2. Halve the eggs lengthwise and carefully scoop out the yolks. Set the
whites aside. Place the yolks in a bowl and mash them with a fork.
Add
the
mustard, pickle relish, Tabasco sauce, salt, pepper, tarragon,
and
snipped
chives. Stir in the mayonnaise.
3. Fill the whites with the egg yolk mixture and dust the tops lightly
with paprika. Arrange the eggs in a spoke design on a decorative platter,
garnished with the whole chives.
Makes 24 pieces.
[Ed. Note: If you are a “real Southerner”, you will,
of course,
use yo'
mama’s deviled egg platter for serving…]
Classic Egg Salad
 
The Best Recipe
© 1999 by the Editors of Cook’s Illustrated Magazine
Boston Common Press
 
Makes about 2 1/2 cups, enough for 4 sandwiches
“A mozzarella slicer turns a boiled egg into perfect 3/8-inch cubes. Place
the
egg
in the slicer and cut through it lengthwise. Turn the egg a quarter turn
and slice
it crosswise. Now, rotate the egg 90 degrees and slice it widthwise.”
1 recipe Foolproof Boiled Eggs for Salad
[recipe follows],
peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery stalk, chopped fine
2 teaspoons Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon salt
Ground black pepper
Mix all ingredients together in medium bowl, including
ground black
pepper
to taste. Serve. (Can be covered and refrigerated
overnight.)
Foolproof Boiled Eggs for Salad
Makes enough for 1 salad recipe
“You may double or triple this recipe as long as you use a pot large
enough
to hold the eggs in a single layer, covered by an inch of water.”
6 large eggs
Place eggs in medium saucepan, cover with 1 inch of water,
and bring
to boil over high heat. Remove pan from heat. Cover, and let sit
for 10
minutes. Meanwhile, fill a medium bowl with 1 quart water and 1
tray
of ice cubes
(or equivalent). Transfer eggs to ice bath with slotted
spoon;
let sit 5 minutes. Tap eggs all over against the counter surface to
crack
surface, then roll it gently back and forth a few times, Begin
peeling
from the air pocket end.
The shell should come off in spiral
strips
attached to the thin membrane.
Egg Salad Variations:
Egg Salad with Radish, Scallions and Dill
Follow recipe for Classic Egg Salad, substituting 1 tablespoon minced
fresh dill for parsley, 1 medium thin-sliced scallion for red onion, and
adding 3 medium radishes, minced.
Curried Egg Salad
Follow recipe for Classic Egg Salad, substituting 1 tablespoon minced
fresh cilantro for parsley and adding 1 1/2 teaspoons curry powder.
Omit
salt.
Creamy Egg Salad with Capers and Anchovies
Follow recipe for Classic Egg Salad, adding 1 small garlic clove, minced,
2 tablespoons chopped capers, and 1 minced anchovy fillet. Omit salt.
Creamy Egg Salad with Bacon, Shallots, and Watercress
In medium skillet over medium heat, fry 4 slices bacon (about 4 ounces,
cut into 1/4-inch pieces), until brown and crisp, about 5 minutes.
Transfer bacon with slotted spoon to plate lined with paper towel; pour
off all but
1 tablespoon of fat from pan. Add 2 large shallots, chopped
medium, and
sauté until softened and browned, about 5 minutes. Follow
the recipe for
Classic Egg Salad, omitting celery and salt, substituting
sauteed shallots
for red onion, and adding bacon and 1/4 cup watercress
leaves, chopped coarse.
Favorite Overnight
Breakfast Casserole
6 eggs
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
A little cayenne, if you wish
Butter to grease pan
6 slices “Texas Toast” (or other
thick-cut crusty white bread)
1 pound spicy pork sausage,
cooked and drained of fat
1 cup grated Cheddar cheese (or Monterey
Jack, or other cheese
of your choice)
In a small bowl, beat the eggs until they
loosen up. Add the half and half
and the green onions. Mix well, season
well with salt and pepper and set
aside.
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting
and rearranging, if needed. Sprinkle the bread with the cooked sausage
and
cheese. Pour the egg mixture over the entire pan. Cover and
refrigerate
overnight.
Preheat oven to 350 degrees F. Cook the casserole covered for 25 to
30
minutes or until the egg mixture is set.
Featured archive recipes:
Eggs by Julia
Consumer information on egg safety
Master Scrambled Eggs Recipe, with variations
Master Omelette Recipe, with variations
Quiche - from the Simple to the
Sublime:
Classic Quiche Lorraine
Zucchini Quiche Provençale
Broccoli, Corn and Bacon Quiche
Marinated Artichoke Quiche
My Favorite Eggs Benedict
Baked Eggs on Eggplant with Ham and Curry Sauce
Baked
Eggs
in Mushroom Wine Sauce
Baked Eggs with
Tomato-Ham Sauce and Asparagus
Eggs Commander
Eggs
Creole, Commander's Palace
Eggs
Hussarde,
Brennan's
Eggs
Louis Armstrong, Commander's Palace
Eggs Portuguese, Brennan's
Eggs
Sardou, Commander's Palace
Frittata, The Last Recipes You'll Ever Need
Frittata, Sausage and Grits
Frittata, Smoked Salmon and Leek
Scrambled Eggs Basque-Style, Chez Gladine's
Scrambled
Eggs
with Bay Scallops and Bacon
Scrambled Eggs with Crispy Potatoes and Prosciutto
Scrambled Eggs
with Lox and Cream Cheese
Scrambled Eggs with Prosciutto and Shrimp
Steelers'
Brunch
Strata, Breakfast, Sara Moulton's
Strata, Goat Cheese, Artichoke and Ham
Strata,
Morning-After, Chef Johnny's
Strata,
Pancetta and Gorgonzola
Strata, Sausage and Cheese, with Sun-dried Tomatoes
Zucchini
Brunch, Gigi's
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