Wednesday, January 25, 2012

Eggs shouldn't come in a bag

There is nothing scarier than making eggs for nine hundred people. It isn't the number that is daunting. It is the bulk bags of liquid eggs. It is the act of leaning over a tilt skillet at four fifteen in the morning stabbing a five pound bag of eggs with a knife until the grey-orange contents spill out onto the hot surface below. It is the quarts (yes, plural) of heavy cream that you add, cream that seems to completely disappear into the eggy mess. It is the odd neon color the eggs turn when oxygen hits them. There is nothing scarier than cooking eggs for nine hundred people.

Anyone who has eaten eggs at a buffet or cafeteria has experienced a similar take on the breakfast item. Don't get me wrong, the end result is delicious, but it is not a beautiful process.

Eggs can be beautiful.

They can be quiche.

They can be deviled.

They can be dessert.

And as much as I want to reference Turquoise Jeep right now, I am going to refrain.

Deviled Eggs (makes 10)
5 eggs
3 tablespoons mayonnaise
1 teaspoon spicy mustard
Salt and pepper to taste
Seasoning salt for garnish

How to:
1. Put eggs in a sauce pan and add water until eggs are covered by 1"
2. Bring pot to boil then remove from heat and cover for 10 minutes
3. Fill a bowl with ice water and submerge eggs, allowing to chill for ten minutes
4.Once cooled, peel eggs and split lengthwise, scooping out yolks and placing them in a bowl
5. To the yolks add mayonnaise, mustard, salt and pepper and whisk until smooth
6. Fill a piping bag (without a tip) with yolk mixture and pipe into each egg white half
7. Sprinkle with seasoning salt to serve

Amaretto Meringues (makes 1 dozen 1" cookies)
1 egg white
dash of salt
1/3 c sugar
2 teaspoons amaretto
1/2 c milk chocolate, melted over a double broiler

How to:
1. In a standing mixer, beat egg white until foamy and then add salt
2. Mixing on medium high, slowly stream in sugar
3. Mix on high until stiff peaks form, about five minutes
4. Fold in amaretto
5. Fit a piping bag with a star tip and pipe small stars onto a parchment lined baking sheet
6. Bake at 200 degrees for two hours (meringues will be light and crunchy and might crack, this is life)
7. After baking, melt chocolate over a double broiler and dip, dunk or drizzle over meringues

Spinach&Bacon Quiche
(makes 1 pie 9")
3-2-1 pie dough (1 1/2 c flour, 1 c cold butter, 1/2 c ice water)
1 c shredded cheese
1 c cooked bacon, chopped
1 1/2 cups chopped fresh spinach, packed
salt and pepper to taste
6 large eggs beaten
1 1/2 cups heavy cream

1. Preheat the oven to 375
2. Make dough and fit to a 9" pie plate
3. Combine the eggs, cream, salt, and pepper in a bowl and whisk to combine
4. Layer the spinach, bacon, and cheese in the bottom of the pie crust then pour the egg mixture on top.
5. Bake for 35 to 45 minutes until the egg mixture is set. Allow 10-15 minutes to cool before serving

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