Easter Eggs

I often ask people, "If you were stranded on a deserted island with only one food, what would it be?" My answer used to be avocado, but I think I've changed my mind. . .

I love every kind of eggs: Benedict, deviled, omelette, soft boiled, hard boiled, over easy, salad, frittata, QUICHE!

And I need ONE place where I put all my secrets and tricks from recipes, blog tips, cooking shows, mainly trial and error. After all, this blog isn't so much for anyone but my kitchen brain in case I lose my mind.

Hard Boiled:

~ Cover eggs with cold water.

~ Bring to a boil.

~ When water starts boiling, take pot off burner, and cover for 12 minutes.*

~ Then submerge eggs in ice bath for 10 minutes.

* ~ When making hard - ISH boiled eggs to garnish ramen noodles, I don't cover the pot. (The hot ramen finishes cooking off any softness.)

Soft Boiled:

~ Bring two inches of water to a boil in a pot. (Water will not cover eggs.)

~ Place eggs in two inches water and cover on SIMMER for five minutes.

~ Remove eggs and place into eggs cups.

Scrambled:

~ LOW AND SLOW!

~ Melt butter in pan and let melt slowly on low heat.

~ Whisk two eggs with on 1 tsp. of milk/cream per egg.

~ Salt and pepper.

~ Pour eggs into pan and slowly curdle as eggs cook.

~ When still slightly wet, turn off heat, and fold to finish cooking.

Poached:

~ Bring to hard boil 3 cups of water.

~ Add 1 T of vinegar.

~ Swirl water and slowly drop egg in letting egg whites swirl up and around yolk.

~ Turn heat down and simmer for five minutes.

Omelette:

~ Medium heat but not medium high.

~ Whisk eggs with one T of milk per two eggs.

~ Put pat of butter in pan, when it starts to sizzle . . .

~ Pour eggs into pan and move around pan quickly.

~ With spatula, pull up sides and allow excess egg to run underneath.

~ Turn down heat to medium low if adding fillings.*

~ Add shredded cheese first then any other fillings.

~ Fold over lip a third of the way on one side.

~ Fold other side over that lip.

~ Flip if egg has not set.

* ~ If not doing fillings, I flip the omelette once it sets. This cooks the other side faster, then I can roll from one side to the other.

Regular Quiche:

SEE SPINACH MUSHROOM QUICHE

Crustless Quiche:

~ Use a greased cake pan.

~ Whip 6 eggs with 1 1/2 cup of cream/whole milk.

~ I beat this for at least five minutes.

~ Add 1 cup of whatever cheese you want, 1/2 cup any meat, and 1/2 cup any veggies.

~ Bake at 375 for 45 minutes in a greased 9 inch pan. Let rest for five minutes before slicing.

~ OR only 30 mins in a greased large muffin tin! This work well for make your own quiche's/omelettes for a crowd. People get to make their own.