Recipes and the Kitchen – Page 2

Eggtastic Tuesday- Deep Fried Eggs

This sounds gross, right? Allow me to assure you it is not. What compelled me to try it? A failed empanada meal that left me with a skillet full of oil I didn’t want to waste.

You should absolutely try this if you love fried eggs. The insides are light and fluffy and the outsides are perfectly crispy. It’s the best fried egg I’ve ever had. There are a few tricks though.

If you like your eggs over easy crack them into the hot oil and let them cook 2 minutes, flip and let cook another minute.

If you like your eggs cooked hard you have to break the yolk after you crack it into the oil. Then you cook 2 minutes, flip and cook another minute.

After you remove the eggs from the oil put them on a paper towel and salt and pepper to taste. Then all you have to do is enjoy!

Over easy

Fried hard

Eggtastic Tuesday- The Best Way to Boil Farm Fresh Eggs

There are about a million articles and Pinterest pins on this. So why am I wasting my time experimenting with this? Well, none of them have ever worked for me. So I did some research and TheKitchn had a nice post about boiling eggs. So I took that and other popular pins and gave it a go. I baked eggs, boiled them starting with cold water, boiled them in hot water and boiled them with baking soda.

I should say that most posts about this subject say that fresh eggs do not peel easily. Eggs have to be aged at least two weeks to properly peel according to most. I had eggs ranging from 6 to 2 days old. I used 6 eggs in each experiment.

This is the first 6 eggs I did starting in cold water, bringing to a hard boil and then turning off the heat and letting them sit for 10 minutes.

I submerged each egg batch in ice water, cracking after a few minutes to let the water seep between the membrane and egg.

This is the baking soda control. I brought it to a boil and then added the baking soda.

Adding eggs to boiling water (hint: use a spoon to lower them gently in).

Baked eggs. I thought I was clever and put them in my cake pop tray. My cupcake pan is humongous.

The results were clearly in favor of one method for fresh eggs, baked. However, I should have sucked it up and used my huge cupcake pan. Using this pan left a burntish mark on the eggs where they touched the pan. The eggs also had an odd seepage.

I have no idea why they did this.

The yolk was just hard, not yet overcooked. You can certainly tell where they touched the pan. Clearly there is a reason cupcake pans are usually used for this.

What happened with the rest, you may ask. Well peeling was extremely difficult and so…

The pigs loved it!

Eggtastic Tuesday- Italian Baked Eggs

This is something I thought was going to be gross. I was in need of a good breakfast and I was lacking in a lot of ingredients so, Italian Baked Eggs it was. Boy am I glad I made this. I love this recipe. I think hot sausage really adds to the dish, which would probably be un-filling and bland without it.

I had varying sized jars of spaghetti sauce, and various styles of sauce. The sauce I used for this was a roasted sauce with big chunks of veggies and basil.

Cook up some nice sausage patties. Spicy sausage really adds to the flavor!

It’s looking great already!

Mozzarella and Parmesan would probably both work great on this. We were out of Parmesan so mozzarella only was.

It is pretty once cooked. We prefer our eggs hard and the yolks were just cooked through.

Italian Baked Eggs

Ingredients:

4 eggs
2 cups of spaghetti or marinara sauce
Hot Italian sausage
1 cup mozzarella cheese
Salt and Pepper (to taste)
Basil

Directions:

Preheat your oven to 350 degrees. Cook the sausage fully. In four soufflé dishes spoon ½ a cup of spaghetti sauce. To the sauce add a piece of sausage, one egg and salt and pepper. Sprinkle mozzarella over the top. Place in oven for 15 minutes, or less if a runnier yolk is preferred. Remove from oven and sprinkle fresh basil over the top. Enjoy!

Eggtastic Tuesday- Migas

Migas is a Mexican egg dish with tortilla chips. First introduced to me by my father-in-law it has become a frequently prepared breakfast dish at our house.

I like that it’s few ingredients, lots of eggs and is quick to prepare.

Begin by cutting the tortillas into strips and frying until crispy in an oiled skillet.

I suffer from an abundance of help while cooking.

Season and beat the eggs and add to the tortillas.

I used garlic and onion powder, chili powder and paprika as well as salt and pepper.

So easy a toddler can do it!

Serve with your favorite salsa or hot sauce. Enjoy!

Migas

Ingredients:

8 eggs
6 corn tortillas, cut into strips
3 Tablespoons oil
Seasonings of your choosing
Salt and Pepper to taste
Salsa (optional garnish)

Directions:

Heat the oil in a large cast iron skillet, add the tortillas and cook until crunchy, stirring frequently. Beat the eggs with preferred seasonings and add to skillet. Cook until eggs are no longer runny. Serve with salsa or hot sauce.

Eggtastic Tuesday- Simple Onion and Pepper Fried Eggs

This has been shared before, I know. Still, it’s delicious and easy, so do it!

Just cut some thick slices of onion or pepper. Thick and even is key as otherwise there will be leaks.

I love to eat them on a piece of toast.

Eggtastic Tuesday- Breakfast Burrito Wraps

I’ve decided to do a new egg recipe every Tuesday. It is that season after all. Everyone is drowning in eggs.

This recipe used a dozen eggs but can be customized to fit specific needs.

Essentially all you do is cut up and cook your preferred fillings, cook some eggs and roll it all up in a tortilla.

We decided to try a different method to the egg cooking and rolling than normal. Usually the eggs are scrambled. We cooked them more like an omelet. Our skillet was the same size as our tortilla and thus the eggs fit our tortilla nicely. The result could be considered more of a wrap than a burrito but it still had that amazing burrito flavor. Actually it was better than any breakfast burrito we’d ever eaten before. I credit using a blender to fluff up the eggs before cooking.

These burrito/wraps can be made ahead of time and frozen to be used as needed.

Breakfast Burritos

Ingredients:

12 eggs
1 red bell pepper, chopped
½ large onion, chopped
2 cloves garlic, minced
1-2 cups black beans
¼ cup green onions, chopped
2 potatoes, cubed and fried
¼ cup black olives
1 cup pork cracklings
2 cups breakfast sausage, cooked
6 tortillas
1 tsp Paprika
1 tsp chili powder
Salt and Pepper to taste
2 Tbs milk
Salsa
Sour Cream

Directions:

Have all fillings prepared and waiting. Have 2 skillets heating over medium-low heat. Crack the eggs into a blender with the milk. Add the seasonings. Blend until bubbly. Pour enough egg mixture into the skillet to coat the bottom. The egg will puff up. Add whatever filling you would like to the egg at this time. Cook until coming off the side of the skillet and then flip. If you are competent enough to flip the egg in one skillet, do so. Otherwise flip it into the other skillet and cook through.

Place cooked filling onto the tortilla and roll. If freezing, then wrap into tin foil. Otherwise, Enjoy!