Interesting meals based around eggs?
Eggs have long been my protein go-to for inexpensive meals-for-one. My old standard was a frittata with whatever veggies I had around, but recently I've been really into adding egg to soup. I've been making a totally inauthentic, pan-Asian "egg drop soup" with miso, garlic, ginger, whatever greens I have, mushrooms, and an egg scrambled in at the end, and I'm also fan of Italian "stracciatella" soup, where an egg beaten with parmesan is mixed into the broth. Recently a friend was raving about shaksuka, an Israeli dish where eggs are poached in tomato sauce, and I'm really excited to try that. I've also been inspired by recent posts about egg foo yung.
What is your favorite way to use eggs besides for scrambled eggs, omelets, frittatas, etc?
yum, i adore shakshuka. i'm also a huge frittata & omelet fan because they're so versatile, but here are some other ideas:
- oeufs en cocotte
- curried egg salad
- pocket eggs
and don't forget Pad Thai, spaghetti carbonara, quiche and soufflé!
Oh, yeah! Deviled eggs (with curry).
Boil eggs, chop and fold into white sauce (Bechamel), adding chopped roasted red pepper and a little dry mustard to the sauce. Serve on toast points. Creamed boiled eggs rise to a whole different level if served on crustless toast points, with each egg/toast pile topped with a dollop of inexpensive caviar.
Re: egg foo young -- before I got into the Chinese restaurant business, I'd take my take-out leftovers, mix with egg and fry into patties. I'd like to say I carefully made an onion gravy each time, but sometimes I'd just thicken old won ton soup broth with corn starch and glop that onto the patties. The key to getting that restaurant-style egg foo young flavor is to have the oil really smoking when the egg mixture hits your pan (or wok).
Along the lines of the soups you mentioned, I love avgolemono. My version starts with 2-3 cups homemade chicken stock. Cook some wild rice, farro or orzo in it. Then separately mix a couple egg yolks with 1/2-1c milk and 1-2 TBSP corn starch. Then stir all that into the hot broth and add fresh dill and lemon juice. Adding chicken breast works too.
I also love savory souffles: spinach, salmon, mushroom, cheese.
Lastly, I recommend this German dish my husband introduced me to called "Potato Pan." You basically stir-fry together boiled potatoes, leeks, carrots and sausage, then add some milk and 1-2 eggs to the pan and quickly mix it all in. Lastly, melt some feta cheese in there.
A souffle for one might be more than you'd want to prepare, but a cheese or salmon souffle would be fun and delicious. Or cottage cheese "pancakes", which are basically little souffles too. Also, hard-boiled or poached eggs atop a bed of spinach, add a milk or cream based sauce, maybe with cheese. Can't beat a fried egg sandwich on great bread--don't forget the catsup!
I just posted this on another budget eating post, but a favorite meal is steamed/roasted/sauteed/grilled asparagus w/ a poached/fried/soft boiled egg over it, topped w/ parmesan and black pepper and maybe a touch of lemon. We pretty much do soft (usually poached or soft boiled) egg over anything--other hearty veggies (roasted brussel sprouts, garlicky spinach or kale, etc.), homemade black beans with salsa, and even potatoes or a root veggie hash for a breakfast-as-dinner approach. I add a crusty piece of bread (or a second egg) if I'm particularly hungry.
>>I just posted this on another budget eating post, but a favorite meal is steamed/roasted/sauteed/grilled asparagus w/ a poached/fried/soft boiled egg over it, topped w/ parmesan and black pepper and maybe a touch of lemon.
This is a ridiculously, mind-blowingly good dish! I love it, especially when the egg yolk is still a bit runny and you mix it in with everything else. Usually served in my house as an appetizer, but if you're a light eater, it could be a meal.
Similar to shakshuka is eggs diavolo/diablo/in purgatory/in tomato sauce/in piperade/brodetto. You're probably seen recipes for it before, some have you start the tomato sauce on the stovetop, crack the eggs in, then bake, others have you simply cover the pan. Do some googling for this! Try it served on top of creamy polenta instead of the ciabatta that's most often recommended.
Really, you can poach eggs in almost anything! Wine, soup, it's wonderful.
Tamagoyaki, Japanese rolled omelette, and a similar Korean version.
Mote pillo, hominy cooked in milk, fried with onions or leek, garlic, achiote, cumin, scrambled with eggs (of course, add salt and pepper, etc.), with queso fresco, cilantro, cherry tomatoes.
Migas, either with soaked bread or old tortilla/tortilla chips.
Egg masala, egg curry.
I remembered once making a stuffed eggplant dish, with an egg baked on top rather than mixed into the flesh, and doing the same with bell peppers, pattypan and winter squash. For the life of me, I can't figure out where the recipe has gone, but I highly encourage experimentation along these lines!
Eggs in a cloud are easily adaptable to your tastes, as is this similar recipe for cloud souffle:
Tunisian brik a l'oeuf - phyllo/brik with a whole egg cracked into its belly sprinkled with herbs and onion, capers, tuna and cheese, wrapped into a half-circle or triangle, quickly fried. I skip the tuna and capers, and add well-seasoned potatoes and harissa, pumpkin or squash with caramelized onions...whatever is lingering in my fridge.
A friend recommends Parsi egg preparations, like Sali per eda- eggs in spiced shoestring potatoes (for an example, see here for a rough recipe: http://spicythali.blogspot.com/2008/03/eeda-batata-eggs-on-potato.html
)And more Parsi eggs: http://forums.egullet.org/index.php?/topic/18948-parsi-cuisine/page__st__60
When I saw the title of this thread, I immediately thought to myself "Haven't made Eggs In Purgatory in a long time....". When I serve them on Italian bread, I call it a San Gennaro sandwich, because it's like the best street food in the world. I make a simple marinara sauce, uncovered, about 15 minutes, then break the eggs in, spoon a little sauce over the top, cover and simmer another 10 minutes.
Just posted this recipe on a pizza thread, but this pizza w/a fried egg on top looks so good to me . . . might have to make it this weekend:
I am not an egg eater, but my Husband loves them. I will make eggs in purgatory when I have left over spagetti sauce, Heat it, crack eggs into the sauce, cover and cook, sprinkle with parmesean, eat. He also like eggs cooked in salsa the same way. Plate a sliced avocado, cook the eggs in salsa, top with sharp cheddar, slide the whole thing onto the avocado and eat.
All this talk about "Eggs in Purgatory" is making me hungry.
Tomato Sauce for Poached Eggs
3 Tbs. Olive Oil
2-3 shallots, minced
2-3 cloves garlic, smashed
1 can Pastene "Kitchen Ready" Ground Tomatoes. No, do not use "low salt."
Saute all ingredients except tomatoes briefly in olive oil, do not brown. Add tomatoes and bring the mixture to a simmer, and simmer it for about 20 minutes.
Boil water for pasta. Make fazzoletti (little "handkerchiefs") either by rolling dough out into thin 4" squares, or cheat like I do and just boil up store-bought won ton wrappers. If you don't want to buy fresh pasta you can make some fettucine if necessary.
Poach eggs in the sauce by placing each egg in a teacup and then into the sauce. Simmer until cooked to your liking.
Retrieve the eggs with a slotted spoon and serve atop the pasta with a grating of Pecorino or Asiago cheese. Mince flat parsley for garnish, if you like.
For a fancy serving, I make a Bechamel and add a whisper of nutmeg, and the cheese, and top the dishes with a dollop of the Bechamel instead of the cheese. Pass under the broiler for a superb effect.
Serve the eggs with a dark green vinaigrette salad.
How about akoori, Parsi style spicy scrambled eggs. Eat with (I think) matchstick potatoes and chapatis.
Several Parsi egg recipes here:
the eggs with lentils sound very good. I've had some others, but not this.
re: chef chicklet
Here's another variation of fried rice with eggs.
Make your typical fried rice (with or without scrambled eggs). Spoon it into a soup bowl, then plate it by turning the soup bowl onto a plate so you end up with a nice round mound of fried rice.
Then fry up an egg, over easy. Top the bowl shaped fried rice with the fried egg, sunny side down, so that the gooey egg yolk coats the rice while the cooked egg white acts like a heat shield.
Let it rest for about 1 minute, then serve.
Yum ... think I'm gonna make some tonight.
I do so love a good Chinese tea or marinated egg -- but that's more of a snack or side than a meal. I also make a highly inauthentic migas, sometimes with stale corn chips (chilaquiles style). It's actually probably just safer to call it a tortilla chip, egg and salsa sautee, topped with cotija.
If you've an adventurous palate, how 'bout a sliced thousand year egg with congee?
Three more Asian ideas: Bibim bap, chawan mushi, or soy sauce-braised eggs. Plenty of recipies online for the first two. An easy shortcut for the third is to hard-cook and peel a bunch of eggs, then simmer in one part water to one part Lee Kum Kee or similar brand "chicken marinade" (you can find this in most Asian markets) to cover until dark brown, then eat over rice.
I got this from the Barefoot Contessa and can't stop making it!!! It's very rich, creamy, eggs with Parmesan/Herb crust..
Prepare crust: 1/3 c. parmesan cheese, tbsp fresh chopped rosemary, tbsp fresh chopped thyme, salt/pepper
Put oven to broil..
-in an about 4inch ramekin, put tbsp butter and dollop heavy cream under broiler until melted.
-remove ramekin and add 3 eggs and top with herb topping
-broil for 10 minutes
-let set 5 minutes and serve with crusty bread
Eggs Baked in White Bean "Cassoulet"
with Seasonal Mushrooms, Lardons and Tarragon Cream
(This is Flip’s version of the dish served at Café Campagne, downtown Seattle)
To serve six:
2 cups white (navy) beans
2 bottles beer
½ pound or so lardons*
1 cup heavy cream
2 tablespoons fresh tarragon, chopped
Coulis* of red pepper, onion and tomato
½ pound of seasonal mushrooms, brushed free of debris and sliced thinly
• “Lardons”, or “lardoons” in English, is the French term given small pieces of fat slipped into slits on the surface of a large cut of meat for roasting – this is called “larding” - but is also applied to bacon which has been diced, blanched and fried crisp. Any fatty meat will do here – the chef at Café Campagne uses pancetta, I like thin slices of kielbasa or other good sausage. Regular bacon would work as well.
• “Coulis” originally referred to the juices of pan-roasted meats, but can now refer to any thick, puréed sauce, especially fruit or vegetable combinations. To prepare a coulis for this dish, roast peel and chop a red bell pepper, sauté chopped onion in a little butter until transparent. Add red pepper. Blanch, skin, seed and rough chop a few tomatoes and add to the pan. Sauté a few minutes then pour into a blender and purée, adding a little stock if necessary for a smooth, thick sauce.
Two days before:
Wash beans and soak overnight.
The day before:
Drain, rinse and put beans into a stock pot with 1 bottle beer - domestic or imported, German or Mexican, fresh or flat, makes no difference – and enough water to cover by an inch or two. Add a couple grinds fresh pepper, and a few pieces of whatever you’ve chosen as lardons. Bring to a boil, reduce heat and simmer 2 hours or so, until beans are tender.
Drink the other beer while beans cook.
The morning of the brunch:
Scald cream with tarragon and keep warm.
Preheat oven to 400 F.
Heat 6 small (6”) cast iron skillets and divide lardoons among them, frying until brown. Add mushrooms and sauté quickly until they release their juices. Add a healthy spoonful or two of the coulis to the skillets and sauté to warm. Put a ladleful or two of beans in each skillet, stir to mix slightly and top with 1/6th of the cream.
Break two eggs into each skillet and bake until eggs are set (about 6 minutes for easy/medium, 8 – 10 for firm)
Serve with crusty French demi-baguettes and strong black coffee. Start with ripe pears, Brie, and Champagne.
Take nap and let the other five clean the kitchen.
Flip’s Avocado Omelette
Mix and refrigerate:
1 perfectly ripe avocado, diced
3 New Mexico, long green chiles, roasted, peeled, seeded and chopped (yes, you can use canned)
2 green onions, whites and greens, sliced
2 tablespoons sour cream (try Trader Joes’ Organic or Nancy’s Organic – lots of live cultures and no guar gum or gelatin or slimy stuff)
Whack a large clove of garlic with the flat of your chef’s knife to loosen the skin. Remove skin and whack again to crush the clove. Rough chop the garlic, sprinkle with a teaspoon of salt and set aside.
Meanwhile, lightly beat 6 eggs with a fork – easy! The less air you whip into them, the easier they’ll be to work with while making your omelet. Beat ‘em just until the whites and yolks are mixed, if that much.
Go back to your garlic, and make a paste of it by alternately chopping and smearing it on the cutting board with the flat of your knife. Mix it into the eggs – gently!
Cut a corn tortilla into 1-inch squares.
Pre-heat oven broiler.
Warm your French omelette pan and add a generous pat of butter (2-3 tablespoons). When foam subsides, lay corn tortilla pieces in to soften (just a few seconds). Carefully pour in eggs and cook over medium/low heat until they begin to set (2 minutes or so) carefully lift edge with a flexible spatula and tilt pan to pour some of uncooked egg underneath. Repeat this step all the way around pan. Allow another minute or so to set and whip that puppy under the broiler while you grate a hunk of Monterey Jack cheese.
When top of omelette is puffed, but not quite set, whip that puppy back out of the oven. If presentation is important, you can flip the omelette now so the prettier side will be on top if you fold it to serve it.. (I never do). Sprinkle the cheese atop it and (you guessed it!) whip it back under the broiler. When cheese is bubbly, whip it back out and slide it gently onto a warmed platter. Spread avocado/sour cream mixture atop it.
Now, you can either fold it over, not quite in half, or serve it flat, as I do. Serve with warm flour tortillas and my good jalapeño salsa:
Flips Good Jalapeño Salsa
½ pound jalapeño
2 teaspoons salt
Cut stems off jalapeños, slice lengthwise and cut into three pieces. Plunk in a pan and cover with hot water by an inch or so. Turn on the range hood exhaust fan. Bring to a boil and simmer jalapeños until they turn a deep olive green (25 minutes or longer). Remove from heat and let cool a few minutes before dumping chiles, water, seeds, and all into blender. Puree about 30 seconds, pour into a jar and refrigerate. Keeps about 2 weeks. For a milder version, drop two or three vine ripened tomatoes as jalapeños turn olive. Boil until skins slip off - which do – and then purée.
Insanely good, fast, easy and inexpensive:
Steamed basmati rice with a dollop of David Chang's Master Sauce (5 parts minced scallions to 1 part minced ginger, a few drops of soy sauce and sherry vinegar). Top with a poached egg and a drizzle of hoisin. I could not believe how something so simple could be so divine.
As a Southern-raised girl, I highly recommend adding egg/s to grits. My great-grandmother would mix in the egg at the end and the residual heat would cook it and the whole thing was a beautiful shade of yellow. Bacon is optional but also delicious.
Also, everything at Brennan's in New Orleans, especially Eggs Portuguese. http://tinyurl.com/y9u2oeh
First time poster here. Can't wait to try the egg curry.
Shakshuka is for sure a great egg dish. Add some feta or halumi and cilantro for extra zing.
I also like to make mexican shakshuka. Instead of using tomato I use tomatillos and lots of jalapeno.
But by far. Mine and my husband's favorite is Garlic Soup with an egg poached in it.
Simply sauttee lots and lots of garlic in good olive oil. add some cumin, paprika, salt. cover it all with boiling water and saffron. let it boil/simmer for a good while. then add stale bread if you have to thicken it up and poach your egg in the soup. Its amazing to think that something traditionally thought of as spanish peasant food could have such a rich and luxurious taste and feel to it.
I LOVE garlic soup. Sometimes I poach the egg in the soup and other times I just stir it into the soup for mouthfeel. Either way.....this is most definately one of my breakfast favorites despite the name and the funny looks I get from guests before I convince them to just shut up and try it.
Chinese fried eggs:
put a lot of veggie oil (maybe a few cups?) into a wok and heat until a bit of bread put in sizzles
crack 6 eggs into bowl and slowly slide them all into the hot oil (they will puff)
ladle hot oil over egg "cloud" for about 2 minutes (the goal is to keep the inside a bit soft)
remove eggs and divide among 2-3 bowls; serve with rice, red chilis and oyster sauce (I also like to fry some green onions along with the eggs)
re: gansu girl
Personally, I wouldn't use less oil. This is just not the recipe and I doubt they would puff as effectively, plus they'd likely stick to the bottom of the wok. If you're going to make this recipe, take the plunge. It would be like saying "Can we fry the donuts in less oil?" Plus I don't think you'd end up with much less oil on the eggs in the end. What JungMann describes is not really this dish.
While searching for a strange ancient egg recipe I was told about, I found "How to cook eggs and omelets in 300 different ways." I felt followers of this thread might be interested!
Many of these recipes have identical, simple ingredients (and some betraying the age of this document- like the overuse of pimento for garnish), but involved preparations- they'd make great jumping points for changing up the recipes a bit, using different types of bread, herbs and spices.
Others, like this, I'd do little to change:
Eggs a l'Eugenie.
These are composed of small peeled cup
mushrooms, scooped out, tossed in butter,
then filled with a mixture of smoked finely
shredded salmon, truffles, and foie-gras,
heated up in Hollandaise sauce. Place a
poached egg on top of each, decorate with
lobster coral and truffle ; reheat and serve
For brunch or dinner .... Southern coastal cooking ... Old Bay seasoned scrambled eggs with fresh oysters, crumbled applewood smoked bacon, sauteed onions, sharp cheddar ... Dry plump & juicy fresh oysters between paper towels. Whip beaten eggs with a little cream & seasonings (old bay, s&p, dash of worcestshire & hot sauce), put in a buttered pan. Add the oysters. Gently cook. Then add the already cooked/crumbled bacon & sauteed onions. Add the grated sharp cheddar at the last minute. The eggs are moist & flavorful, the oysters are warmed without being too raw or too dry, and the combination of flavors is lovely. Season with some additional Old Bay, but it's probably just fine with out it. Serve with bloodies or mimosas at brunch, with sparkling wine at dinner. Elegant comfort food.
A standard Sunday dinner from my childhood - Eggs Goldenrod.
Hard boil some eggs. Peel them and separate the whites from the yolks. Coarsely chop the whites and crumble the yolks.
Make a moderately thick bechamel sauce. Fold in the chopped egg whites and adjust the seasoning.
Toast some bread and cut it into points. Arrange the toast points on plates, and spoon the bechamel / egg white sauce over the top. Sprinkle with crumbled egg yolks, dust with paprika, and serve.
standard Sunday dinner for us was Chinese - the same as every other suburban NJ Jewish family ;) of course someone may have occasionally ordered egg fu yung...
eggs goldenrod sounds interesting - the way the cooked egg components are broken down like that almost makes me think that the dish was created to get someone who didn't like hard-cooked eggs to eat them.
I like to fry up some breakfast sausage up then scramble eggs and toss the sausage in. After I flip it i put a slice of cheese on it and put it all on a croissant.
It's quick, easy, cheap and tastes great. Even cheaper is a flour tortilla but I like croissants a whole better than tortillas.
My 5 year old grand daughter discovered this similar sandwich at Sonic. It is number 14 on the menu. She says grandpa makes the bestest #14. He must be a chef!
You can't get a better endorsement than that.
That is how I eat my pancakes but no syrup, just butter, pancakes and eggs. Bacon or sausage on the side only makes the plate and tummy happier. I saw a recipe on Serious Eats not long ago for a warm mushroom salad with an option of topping with a poached egg to turn it into a meal. I think it was adapted from a recipe in the Lucques cookbook.
I love my simplified version of Deborah Madison's stir-fried roasted eggplant: microwave a whole eggplant till it collapses. Scoop it out when cooled, and stirfry with onion/scallion, garlic, diced peppers, tomato paste, chopped tomato, ginger, brown sugar, Mr. Yoshida's cooking sauce (a thickish teriyaki type sauce). One of the ways I like to use the finished melange is in a gratin with eggs. Butter sliced bread and lay in a gratin dish. Top with eggplant, make wells and crack eggs into them. Surround or cover with sliced or grated cheese and bake - maybe 20 min at 350? - until whites are set. Any thick, chunky tomato sauce could be used here.
Scramble a couple eggs as you would normally, adding seasoning etc. . Remove from heat, mix a little mayo in (or salad dressing), put a big scoop on that terrible nasty white bread such as Wonder and wellah! Yummy. I don't eat white bread except for this and a juicy tomatoe from the garden sandwich.
You can add pretty much anything to this recipe. It was what I made for dinner when the budget was tight. My kids loved it!
Egg and Potato Casserole
Saute 1/2 c. chopped onion in 1/4 c. butter.
2 chicken boullion cubes
1 t. dry mustard
1/2 t. dry basil, crumbled
1/4 t. thyme leaves, crumbled
3/4 t. salt
1/8 t. white pepper
Wisk in and stir until thickened:
1/3 c. flour
2 1/2 c. milk
1 t. prepared horseradish
1 T. chives
2 T. chopped parsley
1 qt. diced or sliced cooked potatoes
6 hard-cooked eggs, sliced
1/4 c. grated cheddar cheese
Pour half of the potatoes into a shallow 2 qt. baking dish, and cover with half of the eggs, and half of the sauce. Repeat layer, sprinkle with cheese and bake at 350* for 30 minutes or until hot and bubbly. Serves 6
in order of bottom to top:
hash brown (i'm lazy and do the frozen patties in the oven)
fresh avocado slices
Lousiana Hot Sauce (or favorite hot sauce/salsa of choice)
i haven't tried this, but i bet some sour cream and/or melted cheese would be a delicious addition.
My wife won't eat strong cheese. About the only cheese she will eat is mozzarella. She certainly won't eat ricotta and something just isn't right about cottage cheese in Lasagne.
We use mild italian sausage, lasagne noodles, mozzarella cheese, marinara sauce and sliced hard boiled eggs. The hard boiled eggs are usually on top just below the last layer of cheese.
Anyway, it sounds a little strange but it is great. It seems to replace the texture you would usually get from the ricotta.
Hard boiled eggs could be a really interesting addition to lasagna. As far as the ricotta goes, most traditional Italian recipes I've seen use bechamel sauce instead, which your wife might find more palatable. For a really good (although pull-the-stops-out time-consuming) recipe, check out Marcella Hazan's green lasagna.
from a Deviled Egg thread : http://chowhound.chow.com/topics/757919:
OK, hang on to your socks. There is an old family Deviled Egg recipe from Jacques Pepin that will blow your mind. It's not that difficult and easy to make yourself.
Google "Pepin Les Oeufs Jeanette" and you'll get a number of sites with the recipe. Check out the photos on Flickr for a mouth watering view.
Just add crusty bread, side salad, and a nice crisp white wine for an excellent dinner.
If you don't mind spicy food, try eggs sasranga. It's a dish from the Indian sub-continent, from where I am. The recipe is:
2 tea spoon vegetable oil
1 medium onion, chopped
1 tomato, chopped
2 cloves of garlic, chopped
1 tea-spoon ginger paste
1/2 tea spoon each red chili powder, turmeric powder and cumin powder
1 tea spoon garam masala powder
1/2 cup water
salt to taste
Heat the oil, cook onion and garlic until translucent. Add tomato and cook until soft. Add ginger paste and all the powder spice. Stir to form a well incorporated mixture. Add water and salt, bring to boil. gently break the eggs over the sauce like poaching them. Cover and simmer for 5 minutes. Serve with boiled rice.