Egg Recipes, Delicious and Nutritious

BASIC SHIRRED EGGS

1 egg per person
salt and pepper to taste
1 tablespoon milk or half and half per egg cup

Heat oven to 325 degrees
Butter 6 oz custard cups or ramekins
Break one egg into each cup
Season with salt and pepper to taste.
Add milk or half and half on top
Dot with softened butter
Bake until whites are set , 15 to 18 minutes

SHIRRED EGGS WITH HAM
(Sufficient to Serve Six)

* 1/2 tsp. prepared mustard
* 1/4 tsp. pepper
* 1 c. chopped ham
* 6 eggs
* 1/4 tsp. salt
* 1 Tb. butter

Grease six individual baking dishes. Mix the mustard and pepper with the ham, and then divide this mixture as evenly as possible into the baking dishes. Break an egg on top of the ham in each dish, season with salt, and put a small piece of butter on each. Place the dishes in a shallow pan of hot water and bake in a moderate oven until the eggs are well set or hardened. Remove from the oven and serve at once.

EGGS A L'AURORE

Hard-boil six eggs, cut them into halves lengthwise, take out the yolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce*. Add to it two tablespoons of finely chopped lobster or crab, and a tablespoon of tarragon vinegar. Add the whites of the eggs, and, when quite hot, add the yolks, without breaking them. Turn this at once into a heated dish, garnish the dish with triangular pieces of toast, and send to the table.

Or, if you like, make the sauce, season it and put a layer into the bottom of the baking-dish, then a layer of Parmesan cheese, then a layer of the mashed yolks, and so on, alternating, making the last layer the yolks. Dust a few bread crumbs on top, dot with butter, and brown quickly in the oven.

*CREAM OR WHITE SAUCE

2 tablespoons of butter
1 cup of milk
2 tablespoons of flour
1/2 teaspoon of salt
dash of pepper

Melt the butter and stir in the flour, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use.

EGGS A LA MARTIN

Make 1 cup of cream sauce*. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups.
Break fresh eggs on top of the cream sauce, dust with a little salt and pepper, pour the remaining cream sauce over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven** until the cheese is browned and eggs are "set." Serve in the dish or dishes in which they are cooked.

*CREAM OR WHITE SAUCE

2 tablespoons of butter
1 cup of milk
2 tablespoons of flour
1/2 teaspoon of salt
dash of pepper

Melt the butter and stir in the flour, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use.

**A 'moderate' oven has a temperature of around 180 degrees Celsius, or approximately 350 degrees Fahrenheit.

A moderate oven is the most common temperature setting in cooking, and is used for many dishes.

BIRDS' NESTS

Separate the eggs, allowing one to each person. Beat the whites to a stiff froth. Heap them into individual dishes, make a nest, or hole, in the center. Drop a whole yolk into the hole. Stand the dish in a pan of water, cover, and cook in the oven (350 degrees) about two or three minutes. Dust lightly with salt and pepper, put a tiny bit of butter in the center of each, and send at once to the table. This is one of the nicest looking egg dishes.

EGGS CREOLE

Put two tablespoons of butter and four tablespoons of chopped onions into a sauce pan. Cook until the onion is soft, but not brown. Then add four peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers. Cook this fifteen minutes, and add a level teaspoon of salt. Have the eggs hard-boiled, and cut into slices. Put them into a baking dish, pour the sauce over them. Re-heat in the oven, and serve with a dish of boiled rice.

EGGS LAFAYETTE

Hard-boil six eggs, chop them, but not fine. Make one cup of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce.

CURRY SAUCE

Chop fine one onion. Cook it with two level tablespoons of butter until soft. Do not brown. Add two level tablespoons of flour, one teaspoon of curry powder and a half teaspoon of salt. Mix and add one cup of boiling water. Stir until boiling, and strain.

This lens wouldn't be complete without at least one quiche recipe. This one is a favorite of mine because it's easy, low carb and most importantly, it tastes good! It is a very versatile basic recipe. You can use just about any cheese and any sauce. Be adventurous!

CHEESE SALSA PIE

1 cup shredded jack cheese
1 cup shredded cheddar cheese
1/2 cup Pace picante sauce (or your favorite salsa)
1 cup heavy cream
3 eggs

Preheat oven to 375. Spray a 9" pie pan with PAM. Layer in jack cheese, half the salsa, cheddar cheese, then remaining salsa in the pie pan.

Combine eggs and cream. Beat until frothy and pour over the cheese and salsa layers. Bake for about 45 minutes.

Note: Eggs were on sale so we stocked up. I made this quiche today and I didn't have any salsa. I used some diced green chiles and their juice instead. It was mostly juice with just a few green chiles but it is delicious! Also I didn't have any jack cheese so I grated a little Gouda in with the Cheddar. Excellent!

EGGS AU GRATIN

Make two cups of cream sauce. Hard-boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thickly with cheese, and brown quickly in the oven.

CREAM OR WHITE SAUCE

4 tablespoons of butter
2 cups of milk
4 tablespoons of flour
1 teaspoon of salt
dash of pepper

Melt the butter and stir in the flour, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use

EGGS FARCI

6 hard-boiled eggs
2 cups of mashed potatoes
1 cup of finely chopped cold cooked meat
1 tablespoon of chopped parsley
1 tablespoon of butter
1 tablespoon of flour
½ cup of milk
1 level teaspoonful of salt
1 teaspoon of onion juice
pepper to taste

Hard-boil the eggs, chop them fine, mix them with the meat, add the salt, pepper and parsley. Melt the butter and stir in the flour, add the milk, stir until boiling; add this gradually to the potatoes. When smooth, add the hard-boiled eggs, meat and parsley. Fill into small custard cups or into shirring dishes, brush with milk and brown in the oven.

EGGS A LA HYDE

6 eggs
1/2 can of mushrooms
1 tablespoon of grated onion
2 tablespoons of chopped parsley
1/2 cup of sweet cream
2 level tablespoons of butter
2 level tablespoons of flour
1 cup of chicken stock or coconut milk
1 teaspoon of salt
pepper to taste

Hard-boil the eggs, and when done, remove the shells and cut the eggs into halves lengthwise, keeping the whites whole. Remove the yolks, and mash well, add to them the cream, half the salt, and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a platter. Put the butter into a saucepan, add the onion and flour, then the stock or coconut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven* until brown.

* A quick oven is 400 degrees F.

Title: French Eggs
Artist: Fabrice De Villeneuve
Buy at AllPosters.com

If you can make a plain French omelet then this opens up almost endless possibilities. When I make omelets I usually use only two eggs. The recipes given here are meant to be shared as they are made from six eggs. Here are the instructions for making this classic egg dish:

First, put a tablespoon of butter in the middle of the pan. Let it heat slowly. Break the eggs in a bowl, add a tablespoon of water to each egg and give twelve good, vigorous beats. To each six eggs allow a dash of pepper. If you like, add a tablespoon of finely chopped fresh parsley.

Pour the eggs into the pan and dust with a half teaspoon of salt. Shake the pan so that the omelet moves and folds itself over each time you draw the pan towards you. Lift the edge of the omelet with a spatula, allowing the thin, uncooked portion of the egg to run underneath.

Shake again, until the omelet is "set." Have a heated platter ready, fold over the omelet and turn it out. Garnish with parsley, and send to the table.

OMELET WITH ASPARAGUS TIPS

Make a plain omelet from six eggs, have ready a cup of cream
sauce, and either a can or a bundle of cooked asparagus. Cut off the tips, preserving the lower portions for another dish. When the omelet is turned onto the heated platter, put the asparagus tips at the ends, cover them with cream sauce, pour the rest of the cream sauce in the platter, not over the omelet.

CREAM OR WHITE SAUCE

2 tablespoons of butter
1 cup of milk
2 tablespoons of flour
1/2 teaspoon of salt
dash of pepper

Melt the butter and stir in the flour, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use.

OMELET WITH OYSTERS

Drain, wash, and drain again twenty-five oysters. Place them into a hot saucepan and shake until the gills curl. Melt two tablespoons of butter and stir in two level tablespoons of flour. Drain the oysters, put the liquor into a one cup measure, add sufficient milk to fill the cup. Add this to the butter and flour. When boiling, add the oysters, a level teaspoon of salt and a dash of red pepper. Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table.

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