Egging an Idea
For many, the egg is an integral part of celebrating spring, symbolizing the full cycle of life, and therefore hope and rebirth. It is also part of the Jewish Passover holiday and is placed on the Seder plate as a symbol of sacrifice and loss. Culinarily speaking, eggs are extremely versatile, easy to prepare and are among the most nutritious foods on the planet.
If you are looking for some interesting tid-bits about eggs, some great recipes, things to know about buying, storing and boiling the perfect eggs, or you are looking for some ideas for hand made cards and gifts, you will find it all here.
A Symbol of Creation, Luck, Wealth and Health
The egg is like the seed which is a symbol of the potential of life. In ancient times, the egg was a symbol of creation, and in some cultures, luck, wealth and health. In Europe during pagan and Christian times, eggs symbolized life and resurrection, leading to the Easter tradition of Easter Eggs to remind us of Christ’s Resurrection. The hard shell of the egg represents the sealed Tomb of Christ, and cracking the shell represents Jesus’ resurrection from the dead. (Incidentally, in most other languages, the word for Easter, Pascua in Spanish and Pasques in French, derives from the Greek and Latin Pascha or Pasch, for Passover).
Historically, in many Christian households, it was traditional to use up all of the eggs before Lent began. The Tuesday before Ash Wednesday (when lent begins), is known as Mardi Gras, a French phrase which translates as “Fat Tuesday” to mark the last consumption of eggs and dairy before Lent begins. During Lent, chickens would not stop producing eggs so a larger than usual store might be available at the end of the fast. Hard boiling all of these extra eggs and decorating them would help preserve them longer and serve as part of the holiday festivities.
Easter Entertaining
Super Secret Science To Cooking Perfectly Peelable Boiled Eggs
What Do Egg Labels Mean?
NATURAL indicates that the eggs are minimally processed, but since all eggs are sold minimally processed, the label effectively means nothing. Similarly, FARM-FRESH carries no guarantees.
FREE-RANGE, FREE-ROAMING, and CAGE-FREE eggs come from chickens that are not kept in battery cages, but instead in large open barns or warehouses. A major improvement for the chickens but the labeling laws have no requirements as far as the size or quality of the area goes, nor for how long the chickens must be allowed out.
CERTIFIED ORGANIC eggs come from chickens kept in open barns or warehouses with an unspecified degree of outdoor access. They must be fed an organic, all-vegetarian diet free of animal by-products, antibiotics, and pesticides, and farms are checked for compliance by the USDA.
CERTIFIED HUMANE eggs have been verified by third-party auditors, and this label requires stricter controls on stocking densities, giving the chickens more space and the ability to engage in natural behaviors like nesting and perching. Producers are not allowed to engage in forced molting, the practice of inducing hens into a laying cycle by starving them, (this practice is allowed for all other types of eggs).
OMEGA-3-ENRICHED eggs come from chickens that have been fed supplements made from flaxseed or fish oil to increase the levels of omega-3 fatty acid.
TEST HOW FRESH AN EGG IS: There is a quick and easy test to determine how fresh your egg is: drop it into a clear cup or bowl of water. Eggshells are porous so they lose about 4 microliters of water a day to evaporation while simultaneously taking air into the space between the shell and the inner membrane near the fat end. In very fresh eggs, the air space is tiny and the egg will sink to the bottom of the cup and lie on it’s side. As eggs age, the air space will grow, so old eggs will sink and then stand on their points as the air in the larger end tries to rise. If you have an egg that floats, it is probably past it’s prime and should be thrown out.
(Summarized from, The Food Lab, J. Kenji López-Alt)
I am lucky to have friends who raise chickens and bring me wonderful fresh eggs from their back yard.
Egg WEIGHTS
SMALL
1.3 ounces
MEDIUM
1.6 ounces
LARGE
1.8 ounces
EX-LARGE
2.0 ounces
JUMBO
2.2 ounces
*Most recipes will call for large eggs. It often doesn’t matter, but when it does, this chart will help you to adjust accordingly. (The weights listed are sans shell weight).
Let's Get Cracking!
Tortilla Española–Potato and Onion Omelet
Ingredients
- 1 cup extra virgin olive oil
- 1 pound Yukon Gold or russet potatoes, peeled and sliced 1/4 inch thick
- Salt and freshly ground black pepper
- 1 onion, thinly sliced
- 6 large eggs
- 3 ounces serrano ham or dry chorizo, diced (optional
- 4 whole piquillo peppers or 1 large roasted red bell pepper, seeded and diced (optional)
- Chopped fresh flat-leaf parsley for garnish
Instructions
- Heat the oil over medium heat in a 10-inch frying pan. Add half of the potato slices and fry, turning once or twice, until tender yet still firm-not browned, 10-15 minutes. Don’t worry if they stick to one another a little, Using a slotted spatula, transfer to a platter and season with salt and pepper. Add the remaining potato slices to the pan, cook them the same way, and transfer them to the platter and season with salt and pepper. Pour out the oil and reserve. Set the pan aside.
- In a smaller frying pan, heat about 2 tablespoons of the reserved oil over medium heat. Add the onion slices and cook, stirring from time to time, until soft and golden, 10 t0 12 minutes. Transfer to a plate and let cool slightly.
- In a large bowl, whisk the eggs until blended. Add the potatoes, onion, and 1 teaspoon salt and stir to distribute evenly. Fold in the ham and piquillos, if using.
- Return the pan used for the potatoes to medium-high heat and add 1/4 cup of the reserved oil. When the oil is hot, pour in the egg mixture. Let the eggs set without stirring, but shake the pan from time to time to make sure they are not sticking. After 3 to 4 minutes, cover the pan, reduce the heat to low, and cook until the bottom of the omelet is set and golden, the top edges are set, and the center is almost set, about 8 minutes.
- Invert a large plate or lid on top of the frying pan, invert the plate and pan together, and lift off the pan. Add a bit more oil to the pan, and the slide the tortilla, browned-side up, back into the pan. Cook until the eggs are set on the bottom, 3 to 4 minutes longer. (Alternatively, omit flipping the omelet and instead finish cooking it in a preheated 400F oven, just until the top is set, about 8 minutes.)
- Slide the omelet out onto a plate. Let it cool a bit and then sprinkle with the parsley. Cut into wedges and serve warm or at room temperature.
Popovers
Equipment
- Popover pan
Ingredients
- ¾ tbsp unsalted butter melted, plus softened butter for greasing pans
- ¾ cups all-purpose flour
- ½ tsp kosher salt
- 2 large eggs room temperature
- ¾ cups whole milk room temperature
Instructions
- Preheat oven to 425°F.Generously grease aluminum popover pan with softened butter. (May use Pyrex custard cups if you don't have a popover pan. Place the pan in the oven for exactly two minutes to preheat. Meanwhile, put the flour, salt, eggs, milk, and melted butter into a blender or food processor and blend until smooth (or you can blend them together with a wire whisk). The batter will be thin.Fill the popover pan or Pyrex cups less than half full and bake for exactly 30 minutes. Don't peek!
Deviled Eggs
Ingredients
- 6 large hard boiled eggs, pealed and sliced in half lengthwise
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- pinch of cayenne, salt and freshly ground pepper
- paprika and chives for garnish
Instructions
- Carefully place yolks in a bowl and set egg whites on serving dish
- Mash yolks with mayonnaise, relish, mustard, salt and pepper–stir well
- Place filling in a pastry bag fitted with a small star tip and pipe into egg whites
Quiche Poulet
Ingredients
- 1 9-inch pre-baked pie crust
- 1 cup cooked chicken or ham
- 1 cup shredded Swiss or Cheddar Cheese
- 2 tbsp green onions minced
- 6 ex-large eggs
- 1½ cup light cream, milk or a 13-oz can evaporated milk
- 1 tsp kosher salt or to taste
- ¼ tsp poultry seasoning
- ⅛ tsp cayenne
Instructions
- Sprinkle meat, cheese, and green onion evenly in pre-baked pie crust. In a bowl, beat eggs just to break yolks and blend. Add milk or cream, salt and seasoning. Stir together and pour over ingredients in pie shell.Bake in a 375°F. preheated oven for 35-40 minutes or until knife inserted into the center comes out clean.Let cool a few minutes before serving.
Mini Egg Bites
Equipment
- Mini-muffin pans
Ingredients
- 1 4.2 oz Idaho Spuds Golden Grill Hashbrown Potatoes carton (Costco product)
- 1½ tbsp olive oil extra-virgin
- 6 ex-large eggs
- ½ cup whole milk
- ½ cup shredded cheese
- 2 green onions, white and green parts sliced
- ½ lbs breakfast meat bacon, sausage or ham
- ½ cup veggies--minced variety (sweet pepper, Jalapeño, zucchini, etc.)
- salt and freshly ground black pepper to taste
- pinch cayenne
- ¼ tsp poultry seasoning
- vegetable spray
Instructions
- Add boiling water to the carton of shredded potatoes and let sit for 15 minutes.Whisk eggs and milk together with seasonings. Spray a mini-muffin pan with vegetable spray. (My pan makes 24)Empty carton of reconstituted shredded potatoes into a medium sized bowl. Drizzle olive oil over potatoes, salt and pepper to taste and gently mix to combine. (I do this with my hands so as not to activate the starch in the potatoes any more than necessary).Divide the potatoes evenly into the muffin cups and press sides and bottom to create a crust. Sprinkle shredded cheese and green onion into the potato cups and pour egg mixture into each cup.Place into fridge overnight OR bake immediately in a 375° F preheated oven for 20-25 minutes, until done.
Notes
Quiche Lorraine
Ingredients
- 1 10" pre-baked pie crust see link in notes
Bacon Filling
- 1 tbsp unsalted butter
- 1 clove garlic minced
- ½ onion (about ½ cup) finely chopped
- 7 oz thick-cut bacon cut into small strips use the best you can find
Egg Mixture
- 6 ex-large eggs room temperature
- 1½ cups half-n-half (half cream and half whole milk)
- 1 tsp kosher salt
- ¼ tsp poultry seasoning
- ⅛ tsp cayenne pepper
- dash freshly grated nutmeg
Cheese and Garnish
- 1½ cup gruyere cheese grated
- 2 oz bacon chopped and cooked until golden
Instructions
- Preheat oven to 375°F
- Melt butter in a skillet over medium high heat. Add onion and bacon. Cook until bacon is light golden. Add garlic and sauté for 1 minute. Transfer to a paper towel lined plate and leave to cool.
- Place Egg Mixture ingredients in a bowl and whisk to combine.
- Sprinkle Bacon Filling evenly across base of cooked pie crust. Scatter grated cheese evenly over Bacon Filling and pour Egg Mixture over the top.
- Bake for 45-55 minutes or until top is golden and center is swelling but still has a little jiggle.
- Rest for a minimum of 15 minutes before cutting. Garnish with extra bacon
Fresh Egg Pasta
Equipment
- Pasta machine or attachment (optional)
Ingredients
- ¾ cup all-purpose flour
- ½ cup semolina flour
- 1 tsp salt
- 3 ex-large eggs
- 2 tbsp extra-virgin olive oil
Instructions
- Put flours and salt into work bowl of food processor and pulse twice.Add eggs and olive oil.Pulse and then process until dough comes together.Rest in refrigerator for at least 30 minutes before rolling out.
Roasted Butternut Squash Ravioli with Sage In Browned Butter Sauce
INGREDIENTS
- 9 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree
- Salt
- Freshly ground white pepper
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- Pinch nutmeg
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
- 12 fresh sage leaves
- 1 tablespoon finely chopped fresh parsley
INSTRUCTIONS
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
- In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
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The Best Carrot Cake
Equipment
- Food processor (optional)
Ingredients
Carrot Cake
- 1½ cup canola oil
- 1½ cup granulated sugar
- 4 ex-large eggs well beaten
- 3 cups grated carrots
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 2 tsp soda
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 cup pecans chopped
- 1 cup raisins
- 1 tsp vanilla extract
Cream Cheese Frosting
- ½ cup unsalted butter melted
- 1 8-oz package cream cheese softened
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
Carrot Cake
- Grease and sugar a 10" X 14" cake pan.
- Preheat oven to 325° FIn bowl of food processor, (if using), cream oil and sugar together. This may also be done in a mixer or by hand, but a food processor makes quick work out of it.Add eggs and carrots and mix well. Sift dry ingredients together and then add to carrot mixture, add half and pulse rapidly 3-4 times, add remaining and pulse rapidly another 3-4 times until combined.Add pecans, raisins, and vanilla and pulse 3 or 4 times until combined, being careful not to over process. Pour batter into prepared cake pan and bake for approximately 1 hour or until cake tester comes out clean.Cool completely before frosting.
Cream Cheese Frosting
- Combine butter and cream cheese with powdered sugar and beat really well. Add vanilla extract and mix until well incorporated. Spread on cooled cakes.
