Who knew that eggs were not only delicious, but so beneficial. From helping you manage your weight, to giving you lasting energy, eggs are a great source of protein and a body booster. I mean who knew that eggs had only 70 calories and had so many nutrients. And for all us of out there that are coo coo for cooking not only do we get to go crazy making all types of egg dished but we also get great benefits from them too. I just found this great recipe for deviled eggs with shrimp and olives,which I am very excited about going home to try. Normally I stick to the classic ham and cheese, but this just sounds delicious. Check out the recipe at http://www.getcracking.ca/recipe_detail.asp?rid=213, and if you guys happen to make it before me let me know what it was like.0
I just have to share this Classic Caesar Salad recipe with you. It is said this is the original recipe, and there is nothing better than the original.
1 large head romaine lettuce, torn into bite size pieces
1 cup extra virgin olive oil
3 cups French bread, cubed
2 large cloves garlic, peeled
8 anchovy fillets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon coarse sea salt
2 coddled eggs – see how to coddle eggs below
½ cup grated Parmesan cheese
¼ cup shaved or shredded Parmesan cheese
Fry bread cubes in some of the olive oil, as needed. Toss until crispy and golden. Set aside to drain on paper towels.
Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
Add the grated Parmesan cheese and whisk again until combined.
Add the shredded lettuce and toss thoroughly. Add the coddled eggs and toss until the lettuce is coated with the egg. Top with shaved or shredded Parmesan cheese. Serve
Recipe Source: Cooking Nook0
Eggs Benedict is one of my all time favorite dishes. It’s perfect for any meal and simple to make.
Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well.
Use the freshest eggs possible for oval shaped poach eggs.
Use cold eggs
The best pan is a shallow saucepan with large surface.
Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.
Hollandandaise sauce is the icing on the cake sort of speak.
It is not that difficult to make at all if you remember not to let the sauce boil as you are thickening it or let the water in the double boiler boil.
2 egg yolks
4 – 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 – 2 tablespoons lemon juice or white wine vinegar
Separte the egg whites from the york. Put the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.
*Tip save the egg whites for an egg white Omlete.
Continue beating the yolks constantly until they thicken. You will know when the yolks have thickened enough, when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.
Immediately remove the bowl from over the water. Add the butter, in tiny pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.
Tip: If the sauce is too thick, thin it a bit with cold water. Keep in a warm place.
Yogurt and Chive Hollandaise Sauce
2 egg yolks
1 teaspoon Dijon mustard
150 g Greek-style yogurt
1 tablespoon snipped fresh chives
pepper to taste
So we have our poached eggs and hollandaise sauce, all we need now is english muffins and some ham slices.
1. Cut english muffin in half.
2. Place one piece of ham on english muffin half.
3. Gently place poached egg on to ham.
4. Pour the hollandaise sauce over the poached egg.
Now we have Eggs Benedict
Last weekend I attended a brunch put on by a busy mother with two babies and a full-time, work-at-home job.
I never would have attempted such a feat–I find it enough of a challenge trying to toast two English muffins at once. Never mind trying to whip up egg batter for 20.
But she had a tip that she was trying for the first time, and it worked. Just throw all the eggs with either milk or water in a blender. They blend perfectly and are much easier to pour, in either one big batch or several smaller ones.
Isn’t that eggcellent?0