Eggs, Souffles, Stratas

Revised 10/9/15
See also Breakfast and Quiche.

Tajin Classic Seasoning is great sprinkled on egg and cheese dishes.  It’s a lemon-lime fruit and vegetable booster.

EGG WHITE TIPS:  Beaten, stiff egg whites can be added to any hot or cool, and they will retain their stiffness; unlike whipped cream which, when added to a hot mixtures, will lose its stiffness and melt.
*1/8 t cream of tarter added in last stages of beating will make them hold stiff peaks better.

EGGS – PERFECTLY  HARD BOILED (without green yolks!)
Rev 8/2015 (From Cooks Illustrated & Joy of Cooking)

Have eggs at room temperature or place eggs in bowl of warm water to bring to room temp.)
In saucepan, place any number of eggs.
Cover the eggs with cool to lukewarm water.
Place pan on burner on high and bring to a rapid boil.
Cover and remove from heat.
Set timer to 10 minutes. Drain off water.
Place eggs in ice water for 15 min. (stops them from cooking)

NOTE: 3 minutes is the optimum time for a soft-boiled egg–one that you can eat with a spoon from an egg cup. 5 minutes achieves an egg with firm whites and a soft but not runny yolk (for sliced eggs going in salads or on sandwiches). Starting at 8 minutes, eggs are “hard-boiled.” The 12-minute eggs still have smooth, not chalky, yolks, don’t go much above 12 minutes.

In saucepan, place eggs and cover with 1 inch cold water.
Bring water and eggs to a rapid boil.
When eggs start to boil, set timer on 8 to 10 minutes.
Turn heat down to medium so water simmers.
When time is up, immediately drain off hot water
Fill pan with cold water (with eggs still in pan).
When eggs are slightly cool, crack egg shells well.  If the eggs were fresh, the shells should come off quite easily.

Less heat in kitchen this way

A dozen eggs
Large pot (eggs should not be crowded at the bottom)
Cold water

Cover eggs with cold water. Don’t crowd—you may need to cook in two batches depending on the size of pot. Gently bring to a low boil. As soon as you see a few bubbles turn off the heat and cover the pot firmly. Let sit undisturbed for about 15-20 minutes. An extra minute or two won’t hurt. Rinse the eggs with cold water or place in an ice bath to stop cooking.


4 hard boiled eggs*
4 slices bacon, cooked and crumbled
2 T mayonnaise
2 t minced parsley
¼ c crushed potato chips

Cut eggs into halves, lengthwise; remove yolks and mash
Combine mashed egg yolks and crumbled bacon with mayo, parsley and potato chips.
Fill egg whites heaping full and sprinkle with paprika.
*How to Hard Boil Eggs:  Lower eggs gently into boiling water so they are covered with 1” water and 1 t salt.  When water boils again, lower heat to simmer for 12-14 min.  Immediately drain and immerse eggs into cold water, so they will peel easily.  Peel soon.

DEVILED EGGS – with Variations

6 hard-boiled eggs
3 T mayonnaise
½ t lemon juice
¼ t salt (onion salt OK)
¼ t Worcestershire Sauce
1/8 t pepper

Half eggs and scoop out yolks. Blend with above ingredients, and any of the variations on back you want. Stuff whites with mixture, and garnish with parsley or paprika, if desired. Chill. Makes 1 dz.

chopped parsley or chives
relish (sweet)
minced onion
finely minced ham
deviled ham
parsley flakes
finely chopped pitted ripe or green olives
radishes or celery
shredded cheddar cheese
toasted sesame seeds or finely chopped nuts
chopped green pepper
Tabasco sauce


Wheat bread
Chopped boiled eggs
Sliced tomato
Alfalfa sprouts
Cooked bacon


6 hard-boiled eggs*, chopped
1/2 c celery sliced thin (optional)
1 minced green onion (or 1 T minced white/yellow onion)
¼ c mayonnaise
dash red hot sauce (optional)
1/8 t pepper
½ t salt–TASTE before adding ANY salt! (NO salt if using dill pickles)
1/3 to ½ c chopped dill pickle (or sweet pickle relish) (we prefer dill)

Mix and spread on bread for sandwich or serve on salad greens.
*Boiling Eggs:  Lower eggs gently into boiling water so they are covered with 1” water and 1 t salt.  When water boils again, lower heat to simmer for 12-14 min.  Immediately drain and immerse eggs into cold water, so they will peel easily.  Peel soon.

EGG SALAD or SANDWICHES      (Queenies Restaurant, Tulsa OK)  This is probably the simplest Egg Salad recipe there is–and it’s our favorite!

Eggs, hardboiled*
1 green onion per 4 eggs (1 large green onion = 2T chopped)
Garlic powder
Black pepper
Garnish with Tajin!!  Makes it exceptional!

FINGER SANDWICHES:  6 onions + 24 eggs + 2 loaves of bread = 16 stacks of 3 layers of finger sandwiches
NOTE:  1 large green onion = 2T chopped

*Boiling Eggs:  Lower eggs gently into boiling water so they are covered with 1” water and 1 t salt.  When water boils again, lower heat to simmer for 12-14 min.  Immediately drain and immerse eggs into cold water, so they will peel easily.  Peel soon.


1 lb loaf thin sliced white bread
1 lb loaf thin sliced wheat bread
Egg salad (using at least 6 eggs)

Trim crust from bread.  Make 10 three-decker sandwiches, using 1 rounded tablespoon of egg salad on two slices.  Make 5 sandwiches with white-wheat-white bread; and five with wheat-white-wheat bread.  Press each down with a plate for 30 minutes.

Store sandwiches in damp paper towels and refrigerate.  To serve, slice each into six ribbons; cut each ribbon in half, then cut in half again.

Garnish each with sprig of dill.  Makes 120 ribbons of each design.

Fun for children to make!

Prepare ingredients to add to omelet bag, such as:
Grated Cheese(s)
Meat – diced ham, crumbled cooked ground sausage or bacon, Chorizo sausage
Sliced fresh mushrooms, thinly sliced onion, sliced bell pepper (any color), Japalenos, tomatoes, hash browns, etc. (make sure items are patted dry)
Veggies – any kind of veggies (precooked)
Pats of butter or margarine (optional)

Put pot on stove filled with ¾ water.  Bring to rolling boil.
1 Quart size Freezer Bag that can be sealed – have each guest write their name on bag with permanent marker
Set bag in measuring cup or large cup to hold upright & make it easier to fill.
Break 2 large or extra large eggs into bag (do not use more than 2 eggs!)
Squish around so egg gets all mixed up
Add dash salt & pepper; garlic (or seasoned salt)    OVER
Shake bag well so everything is well mixed up. Get all air out of bag and seal.
Drop in pot with water at a rolling boil.  One large pot can hold/cook 6-8 omelets.
Boil for 13 to 15 minutes—NO LONGER.  Omelet will be light and fluffy.
Open the bag and drop the rolled omelet on a plate and throw away the bag.
Be prepared for your guest to be AMAZED.

Serve with salsa, or Tajin spice mix.
Can roll in steamed flour tortilla, or serve with toast.

EASTER  LOAF (Strata)      (Angela Schoenrock’s Grandma’s)

8-10 slices of bread, crusts removed, cut into cubes
5 eggs
1 cup milk or half and half (can use up to 1-1/2 c)
Salt and pepper to taste
½ tsp ground mustard (optional)
1-1/2 cup shredded cheese (Mexican or Italian blend is good!)
Meat:  cooked bacon, ham or sausage* (1 lb sausage, cooked and drained)

Mix eggs really well and add milk. Add spices
In 8 x 8 greased pan, pour mixture over bread crumbs
Pour shredded cheese over all
Put in fridge over night.
Preheat oven to 300° and bake for 40 min. (give or take)


1 pound each of prepared meat and vegetable (optional)
OR 1 pound each of 2 prepared vegetables (optional)
1 quart half-and-half
12 eggs
1 teaspoon salt and several grinds of pepper
12 slices fluffy white bread
12 ounces extra-sharp cheddar cheese, grated
1/2 cup thinly sliced scallions

Saute mushrooms in 1 tablespoon of oil.
Season with salt, and set aside.
Whisk half-and-half, eggs, salt and pepper until smooth.
Spray a 9-by-13-inch baking dish with vegetable cooking spray.
Line bottom with 6 slices of bread.
Scatter half of the ham, and half of the mushrooms over the bread.
Sprinkle with half of the scallions and cheese.
Pour 1 cup of egg mixture over the top.
Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top.
Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
Adjust oven rack to middle position. Bake in preheated 325 ° oven until custard is just set, about 50 minutes.
Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer.
Let stand for 8 to 10 minutes, then serve immediately.

CHEESE SOUFFLE        (Better Homes & Gardens Cookbook)

1/4 c butter
1/4 c flour
1 cup milk
½ t salt
dash pepper
½ lb cheese, grated or thinly sliced
4 eggs, at room temperature.

Preheat oven to 300°.
In saucepan, melt butter, blend in flour, and add milk gradually.
Cook over low heat until thick. Add salt, pepper and cheese.
Remove from heat.
Beat egg whites til stiff; add 1/8 t cream tarter and 1/8 t salt at last stage of beating to make them hold stiff peaks better.
Beat egg yolks until thick and lemon colored. Add slowly to cheese mixture.
Cool slightly. and fold into egg whites.
Gently spoon mixture into ungreased 1-quart souffle dish.
Place on lower 1/3 of oven.  Bake for 1 hour and 15 minutes, or until knife comes out clean.


Use pan just large enough to hold two eggs so they won’t spread out too much.
Turn burner on Medium.
Place hand 1″ from skillet. Ready when its too hot to keep hand there after 10 seconds.
Add1 T butter. Should sizzle when it hits pan.
Make sure all pan bottom is coated with butter.
Break 2 eggs in a cup and gently add eggs to pan.
Add 2-3 T water if you don’t want the bottom of the eggs to be crispy

Cover and cook for:
2 min    = runny yolks
2.5 min = semi-solid yolk
3 min    =  solid yolk

For 4 eggs: increase cooking time 30 seconds more


Sausage (about 1 patty’s worth)
Purple onion
Roasted Japaleno pepper, chopped (fresh or canned)
1 Egg
Fresh ground black pepper
Sharp cheddar cheese, grated
Salsa Verde (Trader Joe’s excellent)

In a 1 egg nonstick pan…(5.5″-6.5″ diameter)
Cook sausage, crumbled. Remove from pan
In sausage grease, sauté onion til nearly crispy.
Before onion is done, add roasted pepper.
Break egg over onion-pepper mixture.
Sprinkle with pepper, salt.
Cook egg to desired doneness.
Slide mixture on plate or bowl
Top with sausage, cheese and Salsa verde.