Are you a fan of eggs? There are so many ways to enjoy them! While I sit here and eat an egg salad sandwich I am genuinely appreciating the versatility of eggs.
The basics:
Boiled
Scrambled
Poached
Baked
Within those 4 options there are oh so many possibilities!!
Some of my favorites are over easy or sunny side up (*however prefer to call them*), quiche, pickled eggs. You can utilize them in baked goods such as meringue, chiffon, sponge cakes, clafoutis, pâte á choux & more! Have you ever had flan or crème brûlée?!...DELISH.
Eggs have many nutritional benefits as well!
An egg has 6 g of the stuff with all nine essential amino acids, the building blocks of protein. The egg white holds about half that protein and only a small portion of the fat and cholesterol. That means eggs have more nutrients-- vitamins, minerals, amino acids-- per calorie than most other foods.
Have an egg and you'll get:
High-quality protein
Selenium (chemical element, said to help in many ways)
Phosphorus
Choline
Vitamin B-12
Many antioxidants, to keep your cells healthy
They're affordable and delicious! At around .20 cents per egg, you seriously can't go wrong always keeping a dozen in your refrigerator. ( That's for Cage Free in Ohio area!)
My recommendation is to always buy cage or range free if you can. Better yet, buy local!
I will share a few recipes of our favorites below!
Thanks for checking out my blog and be sure to sign up to receive upcoming event notifications!
Beet Pickled Eggs
(free range, holistic approach)
6-8 Boiled Eggs (free range, peeled)
2-3 Boiled Beets (sliced 1/4 in.)
1/2 c. Cane Sugar (or local honey)
2 c. Filtered Water
1/2 Apple Cider Vinegar
3 Peppercorns
Dash of Himalayan or Sea Salt
Dash of cinnamon
INSTRUCTIONS:
Place cleaned beets in saucepan with the 2 cups water. Bring to boil over medium-high, reduce to light boil and cook for 30 mins and let rest til cool (Beets should be fork tender).
Remove the cooked beets from the water and set aside to cool. DO NOT THROW OUT YOUR BEET WATER.
Remove beet skins and cut into 1/4" slices or wedges. Set aside.
Add the vinegar, sugar or honey, salt, peppercorns, cinnamon. Stir well.
Take cut beets & peeled hard boiled eggs into glass jar. Pour the cooled seasoned beet water in the container and completely cover everything. Tightly seal with lid and place in refrigerator for at least 3 days before eating. The longer it marinates, the better!
Crème brûlée
1 c Liquid Egg
1 c Heavy or Light Cream
1/2 tsp. Salt
1/2 c. Cane Sugar ( more for the topping)
1 tsp. Madagascar Vanilla or Vanilla Extract
Ramekins or small glass containers
INSTRUCTIONS:
Heat oven to 320 degrees. In a saucepan, combine cream, vanilla and salt and cook over low heat just until hot. Use a rubber spatula and be sure to scrape the bottom often, it is easy to scald the milk at the bottom of the pan. When it's hot, let sit for a few minutes, add vanilla extract.
In a bowl, beat eggs and sugar together until lightly blended. Stir half of the cream into the mixture, then pour sugar-egg mixture into cream and stir (you do this to prevent the eggs from cooking). (Chef tip: feel the mixture between your fingers to see if granules are melted, that's when you know you're good!)
Pour mixture into glass or ceramic containers and place in a baking dish-- fill dish with cold or boiling water halfway up the sides of the dishes. Bake for 50-60 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days. (please be safe while removing from oven with the hot water. I normally turn the oven off and open oven to let it cool down before removing)
When ready to serve, top each with a teaspoon of sugar in an equal thin layer. Place ramekins in a broiler or you can use a butane torch to cook the sugar. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
I always use equal parts liquid egg and whipping cream. The end result is spectacular!
Note: Be sure to let the custard set for several hours in the refrigerator before brûlée-ing the top, otherwise you'll end up with soupy custard.
Chef Shelby
B's Cheese
Sources:
Kroger: https://www.kroger.com
תגובות