View Single Post
December 29th, 2011, 03:46 PM
Happy Song's Avatar
Happy Song Happy Song is offline
Join Date: Jan 2010
Posts: 11,023
Ideas Week One Eggs:


Read more about it at - Recipe - Stracciatelli (Torn Rag Soup)
Content Copyright 2011 - All rights reserved.


8 oz. lean ground beef
1 egg
1 sm. (1/3 c.) onion, chopped fine
2 tsp. seasoned dry bread crumbs
2 tsp. fresh parsley, chopped
1 tsp. grated Parmesan cheese


6 c. chicken broth
1 med. carrot, shredded
1/4 c. egg pastina
1 tsp. fresh parsley
8 oz. fresh spinach strips or 10 oz. frozen chopped spinach, thawed & squeezed dry

Make meatballs. Blend together all meatball ingredients, it will be very moist and onion-y. Makes 3/4 inch balls (1 rounded teaspoon of meat mixture). Set aside. In soup pot, combine all soup ingredients and bring to a boil over high heat. Reduce heat; cover and simmer 5 minutes. Drop meatballs into simmering soup. Cook uncovered 8 to 10 minutes. Slightly beat 2 large eggs. Using wooden spoon, stir soup while slowly pouring in eggs, (this is what makes the "torn rags"). Remove from heat. Cover, let stand 2 minutes until eggs are set. Serve with Parmesan cheese. Makes 6 to 8 servings. Can be doubled easily


Read more about it at - Recipe - Corned Beef And Egg Burgers
Content Copyright 2011 - All rights reserved.

1 large egg
1/4 can corned beef
3 or 4 Ritz crackers, crumbled very fine
pepper to taste
(do not use salt...the corned beef will make this salty enough)

In small bowl, beat egg, adding pepper, as in making scrambled egg. Do not add milk. Then using a fork, mash into the egg the 1/4 can of corned beef until the mixture is a smooth, even consistency through-out. Then add the Ritz cracker crumbs, and stir further until all ingredients are thoroughly mixed, and mixture will hold a peak when lifted.
This mixture will produce 2 patties, and the recipe can easily be doubled, tripled, or whatever.

Spoon equal amounts of mix into a skillet, and fry on medium heat until golden brown on each side. Dress the burgers with your favorite condiments.


Read more about it at - Recipe - Corned Beef Loaf With Deviled Egg Sauce
Content Copyright 2011 - All rights reserved.

1/2 c. milk
2 tbsp. instant minced onion
1 tsp. dry mustard
3 eggs, slightly beaten
2 tbsp. horseradish
2 cans (15 to 15 1/2 oz.) corned beef hash

Combine milk, eggs, onion, horseradish and mustard. Add hash and mix well. Line the bottom of a 9x5x3 loaf pan with foil. Pack corned beef mixture into pan. Bake at 375 degrees for 1 hour or until loaf shrinks slightly from sides of pan. Cool slightly before removing from pan.


1 1/2 tbsp. butter
1 1/2 c. milk
3 tbsp. prepared mustard
1/4 tsp. salt
2 hard boiled eggs, chopped
1 1/2 tbsp. flour
4 1/2 tbsp. mayonnaise
1 1/2 tbsp. lemon juice
1/8 tsp. pepper

Melt butter in saucepan, over low heat. Remove from heat and blend in flour. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat and add mayonnaise, mustard, lemon juice, salt and pepper. Stir to blend. Add chopped eggs. Makes 2 1/4 cups. Serve with corned beef loaf. Makes 8 servings.


Read more about it at - Recipe - Forgotten Cookies (Meringues)
Content Copyright 2011 - All rights reserved.

2 egg whites
Pinch of salt
2/3 c. sugar
1/2 tsp. vanilla
1 c. chocolate chips
1 c. chopped nuts

Beat egg whites, to which salt has been added, until stiff. Fold in sugar and vanilla. Then chocolate chips and nuts. Drop by teaspoonfuls onto aluminum foil covered cookie sheets. Place in 350 degree preheated oven. Turn off heat at once and leave for 2 hours or even overnight. (Hence the name "Forgotten".)


Read more about it at - Recipe - Egg Nog French Toast
Content Copyright 2011 - All rights reserved.

1/2 cup dairy eggnog
1 egg
4-5 thick slices bread
powdered sugar or cinnamon sugar for dusting

In small bowl, combine egg and egg nog stirring with fork just until egg breaks up.
Dip sliced bread into egg mixture (challah, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.

In skillet, melt 2 T butter and saute each slice over medium heat 2 1/2 min or until golden brown.

Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired.


Read more about it at - Recipe - Easy Egg Custard
Content Copyright 2011 - All rights reserved.

4 large or 6 small eggs
1 1/2 cups sugar
3/4 cup flour
1 can evaporated milk
1 can water
1 stick butter (1/4 lb)

Combine everything except butter, mixing well. In a heavy bottom pan or double boiler, put melted butter in pan (coat the sides and bottom, then leave the remaining butter) and pour in mixture.
Bake at 350F until a thin knife inserted in center comes out clean. Shut oven off and open door, allowing the custard to cool without moving it.

May be topped with sprinkling of lightly toasted flaked coconut, or a fruit sauce, if desired, before serving. May be served warm or chilled.

Variation: A favorite flavoring can be added to the custard before baking, such as a teaspoon of good quality vanilla, a tablespoon of coconut rum, etc. The custard may be poured over a graham cracker crumb or pie shell made from a rolled sugar cookie dough.


Read more about it at - Recipe - Egg Nog
Content Copyright 2011 - All rights reserved.

12 eggs, separated
3/4 c. sugar
3-4 c. rum
1 qt. milk
1 qt. heavy cream
Freshly grated nutmeg

Beat egg yolks in large mixing bowl until light and lemon colored. Slowly add sugar and continue beating until sugar has completely dissolved and mixture is thick and creamy. Add rum, milk and cream and stir until well blended. Cover and refrigerate overnight.
Refrigerate reserved egg whites as well, but bring to room temperature before serving. Just before serving, beat room temperature egg whites until stiff. Fold into egg yolk mixture and blend lightly but thoroughly. Pour into large punch bowl and dust with nutmeg. Serve in chilled cups. For stronger egg nog, add more rum. Makes 4 quarts or 32 servings.


Read more about it at - Recipe - Making Egg Noodles At Home
Content Copyright 2011 - All rights reserved.

3 1/2 cups unbleached flour (1 lb)
4 eggs, at room temperature
3 egg yolks (or 3 tablespoons water)
1 teaspoon salt (optional)

Remove any rings or other jewelry and scrub well with soap and water. Prepare a clean surface for working.
Measure flour and pile in a mountain shape on a clean board. Scoop a well in the center, about 4 inches in diameter. Break 4 eggs, one at a time into a small bowl and drop them into the center well (or if you're confident in your egg-breaking skills, eggs may be broken directly into the well. Add the salt, for extra flavor.

Using your fingertips, stir tiny portions of flour from the inner edges of the flour mound into the egg, incorporating just a little at a time (keep the walls intact or the egg will run out onto the board). Keep stirring until all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough.

Gather the dough into a mound, make a new indent at the top and then add yolks (or water). Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much). Roll into a ball, and place a bowl or piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 minutes.

Flatten, dust the work surface and rolling pin with flour. Roll the dough flat, fold into thirds over itself, and roll out again, stretching the dough until it is flat and smooth. Alternatively, the dough can be run through a pasta rolling machine instead of kneading and rolling flat.

To use a pasta rolling machine, get the dough to a consistency where it is coherent and well mixed, roll it into a long thin flattened log shape and pinch one end to feed into the pasta rollers which have been set at the widest setting; feed through. Fold the dough over itself and feed through again, folding either to make the dough narrower to fit the machine or wider if it is too narrow. As the dough approaches the correct width, set the rollers to a thinner setting and continue to decrease until the dough is very thin (this is setting number 3 in the test kitchen's Imperia machine).

The dough may now be air dried for 10 minutes or so and put through a noodle cutter on the roller machine or rolled up jelly-roll fashion and sliced through with a knife at the desired width. Or use the flat sheet of pasta to make ravioli or lasagne.

Noodles will keep several hours covered loosely with a towel, but we use them right away. Freeze the excess, or hang to dry over a broomstick or pasta dryer or dry in a food dehydrator on racks and store in an air-tight jar (be very sure they are thoroughly dried before storing this way).

Clean up: To make clean up easy, allow pasta to air dry, then scrape off surface using a flat-edged spatula, pancake turner, or dough scraper. Clean pasta machines by using a brush. Allow pasta in dies to dry overnight and clean with a pin. Dried pasta flakes off and is easy to clean; do not use water or a glue will form!

Variation: Prepare 1 lb spinach (wash, remove stems, blanch and press dry, chop until very fine in food processor). Substitute the spinach for the 3 egg yolks in above recipe. Dough will be somewhat mottled looking at the start, but becomes smoother with successive rollings.


12 hard-cooked eggs, shelled
1 medium onion, sliced thin
3 /4 cup water
1 cup sugar
1 1/ 4 cup vinegar
2 teaspoons salt
1 teaspoon dill weed
1 /4 teaspoon garlic powder or 1 clove garlic, halved
1 /2 teaspoon mustard seed

Pack eggs and onion in 1-quart or larger jar. Bring other ingredients
to a boil. Then simmer 5-7 minutes. Pour over eggs. Chill 3 days before
serving. Eggs will be yellow.

Last edited by Happy Song; January 5th, 2012 at 12:46 AM.
Reply With Quote