It’s World Egg Day – So We Wanted to Show You Some of Our Favourite Things to Do with Eggs!
Ingredients: 150 g unsalted butter, 2 large free-range egg yolks, 1 dessert spoon white wine vinegar, 1 lemon.
- Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
- Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
- Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
- Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
- Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
- Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.
Sausage Egg Boats:
If these sausage egg boats aren’t one of the most delicious looking things you’ve ever seen, we don’t know what is.
Ingredients: 4 demi sourdough baguettes, 5 eggs, 1/3 cup heavy cream, 4 ounces pancetta, finely chopped and fried until crisp, 3 ounces gruyere cheese, grated, 2 green onions, thinly sliced salt and pepper to taste.
- Preheat oven to 350 degrees F
- Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
- Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
- Divide and pour the mixture into each baguette boat and place onto a baking sheet.
- Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
- Allow to cool for about 5 minutes, cut and serve.
Deviled Eggs with Old Bay Shrimp:
These creamy deviled eggs, topped with Old Bay seasoning and pickled shrimp, are easy to make and sure to impress.
Ingredients: 24 rock or bay shrimp, 1 c. white wine vinegar, 12 hard-boiled eggs, ½ c. mayonnaise, 2 tbsp. dill pickle juice, 1 tsp. Old Bay seasoning, ½ tsp. salt, pinch Old Bay seasoning, 24 sprig fresh dill.
- In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
- Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.
Coffee Crème Brûlée:
Ingredients: ½ c. light brown sugar, 3 c. heavy cream, ¾ c. dark-roast coffee beans, 1 vanilla bean, 6 large egg yolks, ½ c. granulated sugar.
- On a parchment-lined baking pan, spread brown sugar in an even layer. Set aside in a cool, dry place until sugar dries out a bit, about 2 hours
- Meanwhile, in a medium pot over medium-high heat, bring cream, coffee beans, and vanilla-bean pod and seeds to a boil. Immediately remove pot from heat and let mixture steep to room temperature, about 1 hour. Strain and discard solids.
- Preheat oven to 325 degrees F. Meanwhile, in a large pot over high heat, boil 1 1/2 quarts water. Meanwhile, in a large bowl, whisk yolks with granulated sugar until thick and pale yellow. Using a whisk, stir in cooled cream (do not create bubbles or froth) until fully mixed. Set six 8-ounce ramekins in a large roasting pan and evenly divide custard mixture among the ramekins. Allow liquid to settle, then skim any foam from the top. Transfer pan to oven and carefully pour hot water into pan until water reaches halfway up sides of ramekins. Bake until custards are set at outer edges and the centers jiggle slightly, about 35 minutes. Immediately transfer ramekins to a wire rack and let cool to room temperature. Cover ramekins with plastic wrap and refrigerate for about 2 hours.
- Meanwhile, press reserved brown sugar through a sieve and into a small bowl. Preheat broiler, with a rack in the top position. (Ramekins should sit about 3 inches beneath the flame or heating element. If necessary, use an upside-down baking pan as a riser.) Remove ramekins from refrigerator and place on a baking sheet. Using a paper towel, blot any moisture that has accumulated on the custard tops, then sprinkle a scant tablespoon of brown sugar on each. Place baking sheet under broiler until sugar is bubbling and deep brown, 2 1/2 to 3 minutes. Immediately transfer ramekins to a wire rack for 1 minute to let topping harden. Serve immediately.
Baked Eggs with Spinach and Tomato:
Ingredients: 2 tbsp. olive oil, 1 medium onion, 5 oz. fresh baby spinach, 1 can whole tomatoes, 1 tsp. ground cumin, 1 tsp. salt, 1 tsp. Freshly ground pepper, ½ tsp. sweet paprika, 2 tsp. Hot sauce, 4 large eggs, ¼ c. Crumbled feta.
- Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
- In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins.
- Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.
Fun Facts About Eggs You Might Not Already Know:
- Eggs contain the highest quality protein you can buy
- To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
- Egg yolks are one of the few foods that are a naturally good source of Vitamin D.
- If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
- An average hen lays 300 to 325 eggs a year.
- To produce one egg, it takes a hen 24-26 hours