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Aug 31, 2009 01:35 PM

Sept 2009 COTM: SOUTHERN Eggs and Dairy

September 2009 Cookbooks of the Month:

SCREEN DOORS AND SWEET TEA: Recipes and Tales from a Southern Cook, by Martha Hall Foose (SDST)
BON APPETIT Y'ALL: Recipes and Tales from Three Generations of Southern Cooking, by Virginia Willis (BAYA)

Please post your full-length reviews of recipes for egg dishes, omelettes, frittatas, souffles, etc here. Please mention the name of the recipe you are reviewing and the book or author and page number, if possible, as well as any modifications you made to the recipe. This thread includes:

Chapter 3: Eggs and Dairy

Egg dishes from all chapters

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Happy Cooking!

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  1. Sold My Soul to the Devil-ed Eggs, SDST, pg. 18.

    I love deviled eggs so I had to try this recipe. After making this I can now say this will be my go-to recipe. They were, well, fancier (I guess that's the best way to describe it) than my usual ones. I served them on my Grandmother's egg plate. My Grandmother called them dressed eggs because she didn't like to call them "deviled." I thought of her as I made these. Anyway, highly recommended. I'll take these to the family reunion next year.

    7 Replies
    1. re: Boudleaux

      I fear that I'm not posting properly. Let me know if I'm supposed to discuss the process of the recipe and dish a bit more than I am. I have only participated in one other COTM (the Elizabeth David books) and I didn't get to cook as much as I had wanted.

      1. re: Boudleaux

        Hi Boudleaux!

        I haven't participated too much on COTM I'm no expert, but I think you're doing just fine. Whatever suits your style. :)


        1. re: Boudleaux

          Have no fear! I tend to be long-winded, so it's a pleasure to read someone who can get to the heart of the matter in just a few words. Those who have the book can look up the recipe and those who want more information can ask. I'm just happy to see others cooking this month. For a while I thought I was going to be the only one.....

        2. re: Boudleaux

          Love the story about how your grandmother couldn't bring herself to call them deviled.

          1. re: Boudleaux

            And as the inheritor of the family "dressed" egg tray, I am thrilled to know that someone else out there has this bizarrely unitasking serving vehicle. Mine is glass with about 25 indentations to ensure that the eggs stay put. I need to throw a party so I can use it again.

            1. re: Boudleaux

              I would love to read more about what ingredients went into these devilled eggs. Since I don't have the book, I have no concept as to what makes these eggs fancier. I also loved the story about your grandmother.

              1. re: beetlebug

                Well, it may not be "fancier" to you, beetlebug. I guess it depends on how you make your deviled eggs. The recipe calls for fine sea salt, minced green onions, unsalted butter, dill pickle relish, mustard, mayonnaise and paprika (for garnish). I just used regular salt because I didn't have sea salt in the pantry.

                I have 3 egg platters all from my Grandmothers and I'm always happy to make use of them.