SMOKED EGGS

SMOKED EGGS

1 dozen eggs
1 cup soy sauce
2 tablespoons liquid smoked

Hard boil the eggs.
Let cool or run under water to cool then peel.
Add eggs and soy sauce and liquid smoke together in shallow container. Cover and refrigerate.
Rotate eggs occasionally till all sides brown,  8-12 hours is good.

HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs

• 12 large hard-boiled eggs, shells removed
• 1/3 cup mayonnaise
• 2 T prepared horseradish
• 2 T. yellow mustard
• 2 T sweet pickle relish, minced
• salt and pepper to taste
• garnishes: paprika, minced green onion, parsley

Slice each egg in half lengthwise, remove yolks and place them in a bowl. Mash together with rest of ingredients, except for garnishes. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

ASIAN PICKLED SRIRACHA DEVILED EGGS

Soy-Pickled Sriracha Deviled Eggs

The soy marinade will give the whites a firm texture and a caramel color, while the Sriracha provides some heat. 

Eggs:

Soy marinade:

• ½ cup sake
• 8 star anise pods
• ½ cup minced green onions
• ¼ cup sugar
• ¼ cup grated ginger
• 2 cups soy sauce
• 1cup water

In a medium saucepan, bring pickling marinade to a boil, then cool completely. Add the peeled eggs to the pickling marinade and refrigerate for at least 4 hours, or overnight.

Drain eggs and pat dry. Slice in half lengthwise, remove yolks and place them in a bowl.

Mash yolks with:

• 1/3 cup mayonnaise
• 1 T Sriracha (or other hot Asian-style chile paste)
• 2 tsp. wasabi paste
• 3 T minced green onions

Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

CLASSIC HASH

Classic Hash
Serves 6

POACHED EGGS:

1 or 2 large cage-free eggs per person

2 tablespoons white wine vinegar

CLASSIC HASH:

6 tablespoons unsalted butter

About 1-1/2 pounds organic red or white rose potatoes, peeled, and diced, to make 4 cups

About 1/2 large organic red or yellow bell pepper, stemmed, seeded, deveined, and diced, to make 2/3 cup

About 1/2 medium red onion, diced, to make 2/3 cup

1 medium organic leek, white and some light-green parts only, trimmed, halved lengthwise, thoroughly washed, and diced, to make 2/3 cup

4 to 5 pounds cooked roast beef, ham, turkey, or corned beef, well trimmed and diced, to make 5 to 6 cups

1 tablespoon plus 1 teaspoon chopped fresh herbs such as thyme leaves, chives, or basil

Freshly ground black pepper

Salt

Chopped fresh chives, for garnish

Tomato ketchup, optional

Hot pepper sauce, optional

First, poach the eggs up to several hours ahead of time. Fill a large skillet with water 3/4 of the way up its side. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Stir in the vinegar. Bring a separate skillet of water to a boil alongside.

One at a time, break an egg into a small ramekin or cup and gently slide it into the simmering vinegar-water. Repeat with as many eggs as will fit in the pan without overcrowding, reserving for another use any eggs whose yolks you break.

Poach the eggs for 3 to 4 minutes, until the whites are set and the yolks are done softer or harder, as you like. As the eggs are done, use a slotted spoon to immerse them in the second pan of simmering water for 1 to 2 seconds to rinse away the vinegar flavor; then, lift them out with the slotted spoon and carefully transfer to a bowl of chilled water. Cover until cooking time.

Before cooking the hash, bring a clean saucepan of water to a boil on a burner near the 1 or 2 burners you'll be using to cook the hash. Reduce the heat to maintain a simmer.

In 1 or 2 skillets large enough to hold all the hash ingredients comfortably, or a large wok, melt the butter over medium heat. Add the potatoes, bell pepper, onion, and leek and saute, stirring frequently, for about 5 minutes. Add the beef, ham, turkey, or corned beef along with the thyme or other fresh herbs, and season lightly with pepper and salt to taste. Continue sauteing, stirring occasionally, until the potatoes are tender and lightly browned.

Divide the hot hash among 6 heated serving plates, mounding it in the center of each. Immediately, use a slotted spoon to remove the poached eggs from the chilled water and immerse them in the simmering water for 3 or 4 seconds to warm them up; then, drain briefly on a clean kitchen towel and carefully transfer 1 or 2 eggs to each serving, nestling them on top of the hash. Garnish with chives. Serve immediately, passing ketchup and hot sauce at the table.

HUEVOS RANCHEROS

Huevos Rancheros

HUEVOS RANCHEROS

Serve with BLack Bean Salsa, Salsa Fresca and Guacamole

Makes 6 servings

6 (6-inch) corn tortillas

2 tablespoons vegetable oil

1/2 cup chopped onions

1 teaspoon chopped garlic

3 large tomatoes, peeled and chopped

1 (4-ounce) can chopped green chiles

1/4 teaspoon salt

Pinch of cayenne

1/8 teaspoon Tabasco sauce

6 poached eggs

1/2 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese

Fry the tortillas, one at a time in hot oil for about five seconds on each side or just until they are softened.  Drain them on paper towels and keep warm.

In the oil in the skillet, sauté the onions and garlic until soft, 3 to 4 minutes. Add the tomatoes, chiles, salt, cayenne and Tabasco.  Simmer, uncovered, for 10 minutes, stirring occasionally. 

To assemble, put a tortilla on each dinner plate, place an egg in the center of the tortilla and spoon the sauce over the egg.  Sprinkle with the cheeses. 

GAMBLER'S EGGS

GAMBLER'S EGGS

4 potatoes boiled and cut into small dice

1 large slice ham, cut into small cubes

2 medium onions, chopped fine

4 average size fresh tomatoes, diced

1/2 pound fresh mushrooms, chopped

1 large green pepper, diced fine

10 eggs

4 Tbsp. melted butter

Place all ingredients in a large skillet in which the butter was melted with the exception of the eggs and green pepper.  Beat eggs well and pour over all.  Add green pepper while cooking.  Cover with a lid and cook until eggs are set and all is hot through, about 20 minutes.

EGGS IN HELL

EGGS IN HELL

4 Tbsp. olive oil

1 clove garlic

1 onion, minced

2 cans tomato sauce

1/2 teaspoon minced thyme

1/2 teaspoon minced sweet basil

1 teaspoon minced parsley

salt and pepper 

8 eggs 

Heat oil in saucepan that has a tight cover.  Split garlic lengthwise and run a toothpick through each piece.  Cook in. The oil very slowly over low heat until fragrant.   Add minced onion and cook 10 minutes until yellow.  Add tomato sauce and all seasonings and herbs.  Cook 15 minutes, stirring often.  When done remove garlic and toothpicks and discard.  Break eggs into sauce, spacing evenly.  Spoon sauce over them, cover loosely and cook slowly for 20 minutes or until eggs are cooked through.  Serve over French bread, sliced thin and dry- toasted in the oven.  Serves 4

CRAWFISH STUFFED EGGS

Crawfish-Stuffed Deviled Eggs

• INGREDIENTS

• 8 large eggs
• 2 tablespoons butter
• 1/2 small onion, finely diced
• 1/2 stalk celery, finely diced
• 1 small jalapeno, finely diced
• 1/2 small poblano, seeded and finely diced
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• salt & pepper
• 1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
• 2 teaspoons fresh chives, minced
• 1 tablespoon fresh lemon juice (1/2 lemon)
• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard

DIRECTIONS

Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside.

In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool.

Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture.

Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.

A PROPER OMELET

A PROPER OMELET

This is how I make an omelet.  Scrambled eggs with edible junk mixed in with them is not an omelet!

Things you will need:
Use two pans for each omelet, one to cook the omelet itself and the second to heat the ingredients which will need to be hot. You can use the same two pans for each masterpiece, wiping them out between each use.
A heatproof rubber spatula-if you’re careful you can use a regular rubber spatula.
3 eggs per omelet
salt and pepper
about a teaspoon of cream or milk for each omelet
a fork for beating the eggs
a bowl in which to beat them
a lint-free towel to wipe the pans clean as you cook
butter, clarified or not, unclarified is easy to burn that’s the only caution.
A plate for each omelet, preferably warm

This will go together fast so have your mise en place ready.

The pan to use is a teflon-lined, non-stick pan. It may be teflon lined but you will spray it twice before you pour in your eggs, wiping it out with your towel between sprayings.

Your omelet fillings must be ready to go.  Those which will need to be heated in one bowl (previously cooked meats i.e. ham, bacon, sausage, chili etc.) and those which do not (cheeses, herbs etc.)in another. The heat from the cooked omelet will melt the cheeses and aromatize the herbs.

Spray your pan with Pam and put your pan on the fire-medium high to high heat for 30 seconds or so. (As you gain confidence you will always use high heat.)

Pick up the pan, wipe it out lightly with your cloth, spray it once again with Pam and place it back on the flame. (Spray your pan for heating the ingredients, place it on medium heat and add your ingredients. They will be ready when you are. Just move them about in the pan a couple of times so nothing burns.

Break your eggs into a bowl. Add your milk or cream, salt and pepper and beat them like mad for about 30 strokes.  Some streaks of yolk/white can remain unmixed. 

Pour the egg mixture into the pan all at once. The eggs should sizzle happily as they go into the pan. Swirl the pan around on the fire to distribute the liquid evenly across the bottom of the pan. 

Use your rubber spatula to lift up an edge and tilt the pan so that some eggs flow under the piece you have lifted. Continue doing this around the pan. I start at 3:00, then go to 12:00, 10:00, and ending at 6:00. If some liquid-y egg is still evident continue until they all have moved to the bottom of the omelet. 

When the eggs are "set" (no longer liquid) check to see that the underside is a beautifully golden color and then (Gasp!) FLIP THE OMELET-it’s really not as difficult as you imagine.  It helps to practice using a piece of sandwich bread in a cold pan until you gain some confidence.  

YOUR OMELET HAS BEEN FLIPPED.

Put your heated ingredients down the center of the omelet. The omelet will begin to puff or "Souffle". That is as it should be. Take a peek underneath by raising an edge of the omelet to peer at the bottom. If it is the color you like turn off the heat, add your unheated fillings and tilt the masterpiece over a serving plate and coax the omelet, if necessary, onto the plate. 

JULIA REED'S DEVILED EGGS

Julia Reed's Deviled Eggs

Makes 24

1 dozen eggs

1/4 cup mayonnaise

1/4 cup Dijon mustard

4 tablespoons butter, at room temperature

1 teaspoon fresh lemon juice

Salt and freshly ground black pepper

Pesto for garnish (recipe follows)

Place the eggs in a saucepan large enough to hold them in a single layer and cover with tap water. Bring to a boil, cover, turn off the heat and let sit for 15 minutes. Drain and run under cold water until the eggs are completely cool.

Peel eggs and cut in half lengthwise. Remove the yolks and rub through a fine-mesh strainer into a bowl. Add the mayonnaise, mustard and butter; mix until smooth. Stir in the lemon juice and season with salt and pepper. Place in a pastry bag or Ziploc bag with a cut-off corner. Fill the egg whites by pressing the bag. Garnish each with a small dab of pesto.

Garden Pesto

Makes 2 cups

3 cups fresh basil (tightly packed), gently rinsed and patted dry

5 cloves garlic

1/2 cup toasted pine nuts (or walnuts or pecans)

1/2 cup freshly grated Parmesan cheese

2 tablespoons freshly grated Pecorino Romano cheese

2/3 cup virgin olive oil

Salt and freshly ground black pepper to taste

In a food processor, combine the basil and garlic and pulse two to three times to chop. Add the nuts and cheeses, and pulse once or twice. Slowly add the oil while the processor is running, and blend. Season with salt and pepper.

The mixture can be stored in the refrigerator in airtight containers (I use small sterilized jars) for several weeks. The pesto can also be tossed with pasta, spread on crostinis, and dabbed on thick slices of tomatoes.

LAVENDER EGG SALAD

Makes 12 Tea Sandwiches-lavender, matcha tea and curry

10 eggs
 ½ cup mayo
1/4 cup sour cream
2 tsp. Dried lavender
1 tsp Dijon mustard
½ tsp curry powder
½ tsp matcha green tea
powder, or more to taste
1/8 tsp each salt and pepper

1 cup mixed baby salad greens and 12 thin baguette slices,
olive slices and chive sprigs for garnish.

Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat. Cover the pot and let sit for 14 minutes. Drain and run cold swater over the egs until water stays cold. Let the eggs sit in the cold water while you prepare the dressing.

In a large bowl, whisk together the mustard and sour cream until smooth. Add the lavender, Dijon, curry, matcha, scallion, salt and pepper. Stir until blended. Drain the eggs, peel, and chop coarsely. Add the chopped eggs to the dressing and stir until combined. Taste and adjust seasonings as desired. The egg salad may be made 1 day in advance and stored, and refrigerated, in an airtight container. Put a few baby greens on each bead slice. Divide egg salad among 12 slices and serve. Open faced. Garnish with chives, sliced olives or pimento etc.