Revised 10\/9\/15
\nSee also Breakfast and Quiche.<\/p>\n
Tajin Classic Seasoning<\/strong> is great sprinkled on egg and cheese dishes.\u00a0 It’s a lemon-lime fruit and vegetable booster.\u00a0 www.tajinusa.com<\/p>\n EGG WHITE TIPS:\u00a0<\/strong> 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. EGGS – PERFECTLY\u00a0 HARD BOILED (without green yolks!)<\/strong> Have eggs at room temperature or place eggs in bowl of warm water to bring to room temp.) NOTE: 3 minutes is the optimum time for a soft-boiled egg<\/strong>–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<\/strong> (for sliced eggs going in salads or on sandwiches). Starting at 8 minutes, eggs are “hard-boiled.”<\/strong> The 12-minute eggs still have smooth, not chalky, yolks, don’t go much above 12 minutes.<\/p>\n HARD BOIL EGGS #2:<\/strong> PERFECT HARD-BOILED EGGS A dozen eggs Cover eggs with cold water. Don’t crowd\u2014you 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.<\/p>\n CHIP-STUFFED EGGS<\/strong><\/p>\n 4 hard boiled eggs* Cut eggs into halves, lengthwise; remove yolks and mash DEVILED EGGS – with Variations<\/strong><\/p>\n 6 hard-boiled eggs 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.<\/p>\n DEVILLED EGG VARIATIONS:<\/strong> EGG SALAD SANDWICH <\/strong>(Cosmos)<\/p>\n Wheat bread EGG SALAD or SANDWICHES 6 hard-boiled eggs*, chopped Mix and spread on bread for sandwich or serve on salad greens. EGG SALAD or SANDWICHES\u00a0\u00a0 \u00a0\u00a0 (Queenies Restaurant, Tulsa OK)\u00a0 <\/strong>This is probably the simplest Egg Salad recipe there is–and it’s our favorite!<\/em><\/p>\n Eggs, hardboiled* FINGER SANDWICHES:<\/strong>\u00a0 6 onions + 24 eggs + 2 loaves of bread = 16 stacks of 3 layers of finger sandwiches *Boiling Eggs:\u00a0 Lower eggs gently into boiling water so they are covered with 1\u201d water and 1 t salt.\u00a0 When water boils again, lower heat to simmer for 12-14 min.\u00a0 Immediately drain and immerse eggs into cold water, so they will peel easily.\u00a0 Peel soon.<\/p>\n EGG SALAD RIBBON SANDWICHES<\/strong><\/p>\n 1 lb loaf thin sliced white bread Trim crust from bread.\u00a0 Make 10 three-decker sandwiches, using 1 rounded tablespoon of egg salad on two slices.\u00a0 Make 5 sandwiches with white-wheat-white bread; and five with wheat-white-wheat bread.\u00a0 Press each down with a plate for 30 minutes.<\/p>\n Store sandwiches in damp paper towels and refrigerate.\u00a0 To serve, slice each into six ribbons; cut each ribbon in half, then cut in half again.<\/p>\n Garnish each with sprig of dill.\u00a0 Makes 120 ribbons of each design. AMAZING OMELET IN A BAG (For 1 Person): Prepare ingredients to add to omelet bag, such as: Put pot on stove filled with \u00be water.\u00a0 Bring to rolling boil. Serve with salsa, or Tajin spice mix. EASTER\u00a0 LOAF (Strata)\u00a0\u00a0 \u00a0\u00a0 (Angela Schoenrock\u2019s Grandma\u2019s)<\/strong><\/p>\n 8-10 slices of bread, crusts removed, cut into cubes Mix eggs really well and add milk. Add spices EASY STRATA AND VARIATIONS: (allrecipes.com)<\/strong><\/p>\n 1 pound each of prepared meat and vegetable (optional) Saute mushrooms in 1 tablespoon of oil. CHEESE SOUFFLE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Better Homes & Gardens Cookbook)<\/strong><\/p>\n 1\/4 c butter Preheat oven to 300\u00b0.<\/strong> PERFECT FRIED EGGS for Two Use pan just large enough to hold two eggs so they won’t spread out too much. Cover and cook for: For 4 eggs: increase cooking time 30 seconds more<\/p>\n CHESTER’S SOUTHWEST EGG CONCOCTION\u00a0<\/strong><\/p>\n Sausage (about 1 patty’s worth) In a 1 egg nonstick pan…<\/strong>(5.5″-6.5″ diameter) Revised 10\/9\/15 See also Breakfast and Quiche. Tajin Classic Seasoning is great sprinkled on egg and cheese dishes.\u00a0 It’s a lemon-lime fruit and vegetable booster.\u00a0 www.tajinusa.com EGG WHITE TIPS:\u00a0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-218","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":23,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/218\/revisions"}],"predecessor-version":[{"id":1404,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/218\/revisions\/1404"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n*1\/8 t cream of tarter added in last stages of beating will make them hold stiff peaks better.<\/p>\n
\n
\nRev 8\/2015 (From Cooks Illustrated & Joy of Cooking)<\/p>\n
\nIn saucepan, place any number of eggs.
\nCover the eggs with cool to lukewarm water.
\nPlace pan on burner on high and bring to a rapid boil.
\nCover and remove from heat.
\nSet timer to 10 minutes. Drain off water.
\nPlace eggs in ice water for 15 min. (stops them from cooking)<\/p>\n
\n
\nIn saucepan, place eggs and cover with 1 inch cold water.
\nBring water and eggs to a rapid boil.
\nWhen eggs start to boil, set timer on 8 to 10 minutes.
\nTurn heat down to medium so water simmers.
\nWhen time is up, immediately drain off hot water
\nFill pan with cold water (with eggs still in pan).
\nWhen eggs are slightly cool, crack egg shells well.\u00a0 If the eggs were fresh, the shells should come off quite easily.<\/p>\n
\nLess heat in kitchen this way<\/strong><\/p>\n
\nLarge pot (eggs should not be crowded at the bottom)
\nCold water<\/p>\n
\n
\n4 slices bacon, cooked and crumbled
\n2 T mayonnaise
\n2 t minced parsley
\n\u00bc c crushed potato chips<\/p>\n
\nCombine mashed egg yolks and crumbled bacon with mayo, parsley and potato chips.
\nFill egg whites heaping full and sprinkle with paprika.
\n*How to Hard Boil Eggs:\u00a0 Lower eggs gently into boiling water so they are covered with 1\u201d water and 1 t salt.\u00a0 When water boils again, lower heat to simmer for 12-14 min.\u00a0 Immediately drain and immerse eggs into cold water, so they will peel easily.\u00a0 Peel soon.<\/p>\n
\n
\n3 T mayonnaise
\n\u00bd t lemon juice
\n\u00bc t salt (onion salt OK)
\n\u00bc t Worcestershire Sauce
\n1\/8 t pepper<\/p>\n
\nchopped parsley or chives
\nrelish (sweet)
\nParmesancheese
\nminced onion
\nfinely minced ham
\ndeviled ham
\nparsley flakes
\nfinely chopped pitted ripe or green olives
\nradishes or celery
\nshredded cheddar cheese
\ntoasted sesame seeds or finely chopped nuts
\nchopped green pepper
\npimiento
\nTabasco sauce
\navocado<\/p>\n
\n
\nChopped boiled eggs
\nMayo
\nSliced tomato
\nAlfalfa sprouts
\nCooked bacon<\/p>\n
\n
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n
\n1\/2 c celery sliced thin (optional)
\n1 minced green onion (or 1 T minced white\/yellow onion)
\n\u00bc c mayonnaise
\ndash red hot sauce (optional)
\n1\/8 t pepper
\n\u00bd t salt–TASTE before adding ANY salt! (NO salt if using dill pickles)
\n1\/3 to \u00bd c chopped dill pickle (or sweet pickle relish) (we prefer dill)<\/p>\n
\n*Boiling Eggs:\u00a0 Lower eggs gently into boiling water so they are covered with 1\u201d water and 1 t salt.\u00a0 When water boils again, lower heat to simmer for 12-14 min.\u00a0 Immediately drain and immerse eggs into cold water, so they will peel easily.\u00a0 Peel soon.<\/p>\n
\n
\n1 green onion per 4 eggs (1 large green onion = 2T chopped)
\nMayo
\nGarlic powder
\nBlack pepper
\nGarnish with Tajin!!\u00a0 Makes it exceptional!<\/p>\n
\nNOTE:\u00a0 1 large green onion = 2T chopped<\/p>\n
\n
\n1 lb loaf thin sliced wheat bread
\nEgg salad (using at least 6 eggs)<\/p>\n
\n<\/strong><\/p>\n
\n
\nFun for children to make!
\n<\/strong><\/p>\n
\nGrated Cheese(s)
\nMeat – diced ham, crumbled cooked ground sausage or bacon, Chorizo sausage
\nSliced fresh mushrooms, thinly sliced onion, sliced bell pepper (any color), Japalenos, tomatoes, hash browns, etc. (make sure items are patted dry)
\nVeggies – any kind of veggies (precooked)
\nPats of butter or margarine (optional)<\/p>\n
\n1 Quart size Freezer Bag that can be sealed \u2013 have each guest write their name on bag with permanent marker
\nSet bag in measuring cup or large cup to hold upright & make it easier to fill.
\nBreak 2 large or extra large eggs into bag (do not use more than 2 eggs!)
\nSquish around so egg gets all mixed up
\nAdd dash salt & pepper; garlic (or seasoned salt)\u00a0\u00a0\u00a0 OVER
\nShake bag well so everything is well mixed up. Get all air out of bag and seal.
\nDrop in pot with water at a rolling boil.\u00a0 One large pot can hold\/cook 6-8 omelets.
\nBoil for 13 to 15 minutes\u2014NO LONGER.\u00a0 Omelet will be light and fluffy.
\nOpen the bag and drop the rolled omelet on a plate and throw away the bag.
\nBe prepared for your guest to be AMAZED.<\/p>\n
\nCan roll in steamed flour tortilla, or serve with toast.<\/p>\n
\n
\n5 eggs
\n1 cup milk or half and half (can use up to 1-1\/2 c)
\nSalt and pepper to taste
\n\u00bd tsp ground mustard (optional)
\n1-1\/2 cup shredded cheese (Mexican or Italian blend is good!)
\nMeat:\u00a0 cooked bacon, ham or sausage* (1 lb sausage, cooked and drained)<\/p>\n
\nIn 8 x 8 greased pan, pour mixture over bread crumbs
\nPour shredded cheese over all
\nPut in fridge over night.
\nPreheat oven to 300\u00b0 <\/strong>and bake for 40 min. (give or take)<\/p>\n
\n
\nOR 1 pound each of 2 prepared vegetables (optional)
\n1 quart half-and-half
\n12 eggs
\n1 teaspoon salt and several grinds of pepper
\n12 slices fluffy white bread
\n12 ounces extra-sharp cheddar cheese, grated
\n1\/2 cup thinly sliced scallions<\/p>\n
\nSeason with salt, and set aside.
\nWhisk half-and-half, eggs, salt and pepper until smooth.
\nSpray a 9-by-13-inch baking dish with vegetable cooking spray.
\nLine bottom with 6 slices of bread.
\nScatter half of the ham, and half of the mushrooms over the bread.
\nSprinkle with half of the scallions and cheese.
\nPour 1 cup of egg mixture over the top.
\nRepeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top.
\nCover 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.)
\nAdjust oven rack to middle position. Bake in preheated 325 \u00b0 oven<\/strong> until custard is just set, about 50 minutes.
\nTurn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer.
\nLet stand for 8 to 10 minutes, then serve immediately.<\/p>\n
\n
\n1\/4 c flour
\n1 cup milk
\n\u00bd t salt
\ndash pepper
\n\u00bd lb cheese, grated or thinly sliced
\n4 eggs, at room temperature.<\/p>\n
\nIn saucepan, melt butter, blend in flour, and add milk gradually.
\nCook over low heat until thick. Add salt, pepper and cheese.
\nRemove from heat.
\nBeat 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.
\nBeat egg yolks until thick and lemon colored. Add slowly to cheese mixture.
\nCool slightly. and fold into egg whites.
\nGently spoon mixture into ungreased 1-quart souffle dish.
\nPlace on lower 1\/3 of oven.\u00a0 Bake for 1 hour and 15 minutes, or until knife comes out clean.<\/p>\n
\n
\n<\/strong><\/p>\n
\nTurn burner on Medium.
\nPlace hand 1″ from skillet. Ready when its too hot to keep hand there after 10 seconds.
\nAdd1 T butter. Should sizzle when it hits pan.
\nMake sure all pan bottom is coated with butter.
\nBreak 2 eggs in a cup and gently add eggs to pan.
\nAdd 2-3 T water if you don’t want the bottom of the eggs to be crispy<\/strong><\/p>\n
\n2 min\u00a0\u00a0\u00a0 = runny yolks
\n2.5 min = semi-solid yolk
\n3 min\u00a0\u00a0\u00a0 =\u00a0 solid yolk<\/p>\n
\n
\nPurple onion
\nRoasted Japaleno pepper, chopped (fresh or canned)
\n1 Egg
\nFresh ground black pepper
\nSharp cheddar cheese, grated
\nSalsa Verde (Trader Joe’s excellent)<\/p>\n
\nCook sausage, crumbled. Remove from pan
\nIn sausage grease, saut\u00e9 onion til nearly crispy.
\nBefore onion is done, add roasted pepper.
\nBreak egg over onion-pepper mixture.
\nSprinkle with pepper, salt.
\nCook egg to desired doneness.
\nSlide mixture on plate or bowl
\nTop with sausage, cheese and Salsa verde.<\/p>\n","protected":false},"excerpt":{"rendered":"