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Cooking With Eggs

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Posted by admin | Posted in Cooking Ideas | Posted on 07-04-2012

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Cooking With Eggs

Cooking+With+Eggs

Everything Eggs

By Ann Martin

With Easter around the corner, eggs will be plentiful in everyone's refrigerator! But it is about being creative with regards how to use them in a variety of ways so that they don't go to waste.

Eggs are rich in protein and can be used in an assortment of dishes, everything from appetizers to desserts. Here are a few delicious ways to eat up those eggs!

Double Yolk Egg Bake with Tomato Sauce and Manchego

Ingredients:

• 8 Eggland's Best eggs (4 whole eggs, 4 egg yolks
• 4 teaspoons skim milk
• 1 cup grated Manchego Cheese (or Asiago cheese)
• 1/2 cup grated Parmesan cheese
• 1 cup of tomato sauce
• 2 teaspoons cajun seasoning
• 2 teaspoons greek seasoning
• 2 teaspoons italian seasoning

Directions:

• To prepare baguette for dipping, cut 1/2 of a sourdough baguette loaf into thin slices; brush very lightly with olive oil and place on baking sheet; sprinkle lightly with greek seasoning and bake in a 325 degree oven for approximately 30 minutes or until golden brown and crispy. Remove from oven when completed and set aside.
• Preheat oven to 500 degrees; prepare 4 ramekins, spraying with cooking spray on bottom and sides of each.
• Divide tomato sauce equally spoon into each ramekin.
• Crack 1 egg, and add 1 additional yolk on top of tomato sauce in each ramekin; add 1 teaspoon of milk to each ramekin, sprinkle 1/2 teaspoon of cajun seasoning on top.
• Divide in equal parts and add Manchego and Parmesan cheese to each, and add 1/2 teaspoon of italian seasoning to each.
• Bake for 8-10 minutes or until cheese is melted and egg is set.
• Remove from oven and serve with toasted baguette for dipping!

Source: Lori Foster, EB Recipe Finalist on SkinnyKitchen.com

Egg Drop Soup

Ingredients:

• 6 cups low-sodium Chicken (or Vegetable) Stock
• 1/2 cup thinly sliced Scallions
• 1/4 cup fresh Baby Spinach or Baby Arugula
• 4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced
• 1 teaspoon low-sodium Soy Sauce
• 1/8 teaspoon finely ground White Pepper
• 2 Large Eggland's Best eggs, lightly beaten

Directions:

• In a medium saucepan, bring the stock to a simmer.
• Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper. Return to a low simmer and cook for 3 minutes.
• Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
• Remove saucepan from the heat.
• Ladle soup into bowls, garnish with remaining scallions.
• Season with salt to taste and serve immediately.

Source: Egglandsbest.com

Easy Cheese Soufflé

• 6 large Eggland's Best eggs
• 1 / 2 cup Evaporated Skim Milk
• 1 / 4 cup Parmigiano-Reggiano, grated
• 1 / 2 teaspoon Dijon mustard
• 1 / 2 teaspoon Sea Salt
• 1 / 4 teaspoon freshly ground Pepper
• 1 / 2 pound sharp light Cheddar Cheese
• 11 ounces light (Neufchatel) Cream Cheese
• Nonstick cooking spray

Directions:

• Preheat oven to 375.
• In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper. Blend until smooth.
• With blender or processor running, break off pieces of cheddar and add to the work bowl. Next break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.
• Spray a 4-cup souffl? dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual souffl?s in a cupcake or muffin pan. Pour in the batter and place in the oven.
• Bake until puffed and golden:
Large soufflé for 45 minutes
Small for 15-20 minutes
Surface could crack during baking

Source: Barbara Seelig-Brown, Stress Free Cooking

Egg Salad Dip

Ingredients:

• 6 Eggland's Best eggs, hard-cooked
• 3/4 cup fat free Greek yogurt, plain
• 1 teaspoon Dijon mustard
• 2 teaspoons onion, minced
• 1 1/2 teaspoons parsley
• 1/4 teaspoon basil
• 1 pinch salt
• 1 pinch pepper

Directions:

• Hard cook eggs; cool completely, peel and slice in half.
• Chop onion and set aside.
• Mix eggs, yogurt, Dijon mustard, onions, parsley, basil, salt and pepper in a food processor or blender, mixing until well combined and almost completely smooth.
• Remove egg mixture from blender or food processor and place in a bowl garnished with fresh parsley leaves.
• Serve with your favorite crackers, pita chips or veggies.

Source: Egglandsbest.com

Huevo Arroba de Chorizo

Ingredients:

• 1/2 pound pork sausage
• 1/4 cup chopped red bell pepper (optional)
• 1/4 cup chopped onion
• 2/3 cup cooked white long grain rice
• 1/2 cup plus 2 Tablespoons melted butter, divided
• 1/4 cup milk
• 4 Eggland's Best large eggs, beaten
• 4 oz. queso jalapeno cheese or pepper jack cheese, sliced
• 10 sheets fillo dough (14 inches x 9 inches), thawed, divided

Directions:

• Preheat oven to 350°F. Spray a cookie sheet or shallow baking sheet with non-stick cooking spray.
• Crumble sausage into a skillet; cook over medium heat stirring often for 2 minutes. Add bell pepper and onion. Continue to saut? until sausage is no longer pink and large pieces of sausage are broken up. Add rice. Stir. Turn burner down to medium-low heat.
• Combine 2 tablespoons melted butter, milk and beaten eggs in a small mixing bowl. Add to sausage mixture in skillet. Stir to coat evenly. Add slices of cheese over top of skillet. Cheese should melt into mixture. Stir occasionally for eggs to set.
• Create pastry. Carefully unroll dough. Place one sheet of fillo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with melted butter. Top with a second sheet of dough; brush with butter. Repeat with another 3 sheets of dough; brushing each with butter after layering. Spread 1/2 of skillet mixture along the middle of dough. Fold in sides and then ends. Brush with butter helping to seal. Place seam side down on baking sheet. Repeat to create another strudel.
• Cut 3 or 4 small slits in top of each strudel. Brush each top with butter. Bake for 25 minutes or until crisp and lightly browned. Remove from oven and set baking sheet on cooling rack for 5 minutes and sprinkle with tarragon. Serve warm.

Source: Angela McClure, Simple & Delicious Recipe Contest Winner

Open Face Egg and Spinach Salad Ingredients:

• 1/3 cup chopped tomato, about 1 small or 1/2 of a medium tomato
• 1/2 cup corn kernels, lightly steamed or use a leftover ear of fresh corn on the cob
• 1/4 cup sliced scallion, 1-2 scallions, depending on their size
• 1 tablespoon chopped Flat Italian Parsley
• 1 teaspoon Extra Virgin Olive Oil
• 1 teaspoon white balsamic vinegar
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 slice Rustic Whole Grain Bread such as Ciabatta or Round Italian Sliced Bread
• 1 cup baby spinach
• 1 Eggland's Best large egg, hard cooked

Directions:

• Place eggs in a pan just large enough to hold them in a single layer. You don't want them to move around a lot. Add cold water to cover by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds - 1 minute. Turn heat off and cover. Let sit 18 minutes. Note: Boiling the eggs too long results in a green ring around the yolk; however this is still safe to eat.
• Mix together the tomato, corn, parsley, extra virgin olive oil, vinegar, salt and pepper. Set aside to let the flavors blend. This can be done ahead.
• Toast the bread and set it on a large plate. Lay the spinach on top of the bread. Slice the egg into 5 - 6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.

Source: Barbara Seelig-Brown exclusively for Eggland's Best

About the Author

Ann Martin is a writer for Dinnerware Center, which offers classic dinnerware, flatware and beautiful jewelry boxes. The Reed and Barton jewelry boxes are quite popular with costumers. Ann is a writer for other cooking and travel websites. When Ann is not writing, she enjoys reading.

 
What is the best way to season a pan for heavy use , when cooking eggs?

Does it have to be a cast iron pan or can I use a 8 inch saute pan or what would the best way to season that type of pan

It doesn't have to be an iron pan. Just pour oil into whatever pan you are using (less than an inch deep), and either scramble the eggs or fry them, whichever you prefer. P.S. You really only need to season an iron pan when you first buy it, I think. And you bake it in an oven for awhile, if I remember correctly. There should be directions that come with the pan when you buy it.

 

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Easy Easter Eggs from the OvenBill Fuller’s Korean Dol Sot Bi Bim BapGreen Chile Sweet Potato Hash BrownsGet Some Great Cooking Tips That You Can UseVegan to Omnivore Journey – Step 1 – Pasture Raised Organic Fresh Eggs – Poached. Scrambled. Baked. Slow Cooked. Sous Vide.Eggs aren’t for throwingTabbouleh Fried EggSpinach, chorizo & baby potato salad with a sous vide poached egg - CooksisterScrambled Eggs With ShrimpLiveblogging this Crazy.
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