Egg Curry. Don't Worry.

Recipe courtesy Bal Arneson

INGREDIENTS

• 6 eggs
• 2 tablespoons grapeseed oil
• 1 tablespoon finely chopped freshginger
• 1 tablespoon Tandoori Masala, recipe follows
• 1 teaspoon turmeric
• 1 teaspoon ground fennel seed
• Pinch salt and freshly ground black pepper
• 1 cup chopped tomatoes
• 1 cup chicken or vegetable broth

• 1 cup yogurt
• 2 tablespoons chickpea flour
• Serving suggestion: Serve with rice.
• Tandoori Masala
• 1/4 cup garam masala
• 2 tablespoons coriander powder
• 2 tablespoons cumin powder
• 2 tablespoons Spanish paprika
• Pinch salt and freshly ground black pepper

Total time: 55 minutes 4 to 6 Servings

DIRECTIONS

Gently place the eggs in a saucepan and add enough water to cover the eggs. Bring to a boil over medium-high heat and cook until the eggs are fully cooked, about 5 to 10 minutes. Remove from the heat and allow the eggs to cool. Remove the eggs from the pot and peel off the shells. Reserve.

Heat the oil in a shallow, wide pan over medium-high heat and add the ginger. Cook for 15 seconds and then add 1 tablespoon Tandoori Masala, the turmeric, fennel seed, salt, and pepper, and stir to toast for about 10 seconds. Add the tomatoes and cook for another 2 minutes. Add the chicken broth and bring to a simmer.

In a separate bowl, whisk the yogurt and chick pea flour together and then slowly stir into the tomato sauce. Bring to a boil and then reduce heat to low and continue to cook for about 15 minutes. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Serve the egg curry with rice.

To make tandoori masala:
Mix the garam masala, coriander, cumin, Spanish paprika, salt, and pepper in a small bowl. Store the mixture in a jar with a tight fitting lid.

Yield: about 1/2 cup

Blue Eggs and Ham?

Ameraucana Blue

The indigenous Mapuche people of South America have produced blue eggs since the mid-sixteenth century. Their Araucana chickens developed fully feathered faces as insulation against Patagonia's frigid winters.

Ameraucana cage-free hens are derived from these chickens and now considered a distinct breed. They have slate-colored legs and colorful plumage. Their beautiful, pastel blue eggs have deep yellow yolks and very rich flavor.

Ameraucana and Marans hens are Certified Humane Raised and Handled. They are in fact the first Certified Humane egg farm in the country. To learn more about the Certified Humane Program, check out their website at http://www.certifiedhumane.com

http://www.platinebleue.com

Fun Website On How To Cook Your Eggs

It's boring watching your egg boil, but it's fun watching videos! So, tell us how you like your eggs, and EggWatchers.com finds a video of the exact time it takes to cook your egg. So no forgetting, no getting bored, and no bad eggs. - Blurb taken from Notcot.org

EggWatchers.com

Truffle Poached Egg from Food Republic

ORIGINALLY POSTED BY MAUREEN C. PETROSKY

Found this recipe on Foodrepublic.com

Poaching an egg is something every cook should master. The key is the vinegar. Without it you’ll never have success. A little truffle oil takes these delicate domes from humble beginnings to haute cuisine.

Servings:4 servings

Ingredients

1/2 teaspoon salt

2 tablespoons white wine vinegar

8 large eggs

4 tablespoons Parmesan cheese, grated

1 teaspoon truffle oil

salt and freshly ground black pepper

Toast

8 slices ciabatta or baguette

olive oil, for brushing

Directions:

For the toast:

Brush each side of bread with olive oil. Place in a large medium hot saute pan for 30 seconds or until golden brown on each side. Remove from the pan and sprinkle with salt.

For the eggs:

1. In a large, heavy-bottomed saucepan bring 4 cups water to a boil.
2. Add the vinegar and 1/2 teaspoon of salt. Reduce heat to a very low simmer.
3. Break 1 egg into a small cup or ramekin and gently slide it into the water; repeat with the remaining eggs.
4. Poach until the whites are firm and translucent, about 2 to 3 minutes. Remove with a slotted spoon, strain, then transfer one egg on top of each piece of toast.
5. Sprinkle the top of each egg with the grated Parmesan, the truffle oil and a little black pepper.

Level of Difficulty:

Easy

The Great Chicago Egg - Gage Style

This awesome egg creation can be found at The Gage restaurant in Chicago.

It combines 3 of my favorite things - egg, sausage and fried food. And that

pretty much sums up what the Scotch Egg actually is. A hard boiled egg that's

been wrapped in sausage, coated in some sort of bread like shell and then deep fried.

It's served with a small dressed salad and some grainy mustard on the side.

Crispy, fatty, crunchy, eggy = delicious.

The Gage

24 South Michigan Avenue
Chicago, IL 60603-3301

(312) 372-4243

If you're interested in trying to make a Scotch Egg yourself here's a recipe from Epicurious.

Ingredients

1 1/4 pounds bulk country-style or herbed sausage

• 1 teaspoon crumbled dried sage
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon cayenne
• 4 hard-boiled large eggs
• 1/2 cup all-purpose flour
• 2 raw large eggs, beaten lightly
• 1 cup fresh bread crumbs
• vegetable oil for deep-frying the eggs

Ingredients

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

Read More http://www.epicurious.com/recipes/food/views/Scotch-Eggs-11508#ixzz1UXjDiKg1

Barefoot Contessa's Scrambled Eggs & Aspargus

Copyright 2007, Ina Garten, All Rights Reserved

Recipe found at barefootcontessa.com

¾ pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan cheese
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter
2-4 slices seven grain bread

Preheat the oven to 400 degrees.

Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper to taste. Melt ½ tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add ½ tablespoon of butter, and stir until it melts. Check for salt and pepper and serve with the roasted asparagus and seven grain bread.

The Only Guy Who Loves Eggs more than I do - Wylie Dufresne from WD50 New York

Article by By Robin Raisfeld & Rob Patronite from New York Magazine

He Is the Egg Man

Wylie Dufresne reveals his ultimate fantasy: taking a bath in hollandaise sauce.

No longer the province of greasy spoons and Sunday brunches, eggs have become a culinary obsession of late, splattered on menus in such cholesterol-spiking profusion it’s a wonder Tom Frieden hasn’t banned them yet. It’s not just the luxurious texture and low cost that appeal to chefs, or the increasing availability of ultra-fresh, heritage-breed eggs at farmers’ markets. There’s also their affinity for immersion circulators, temperature-controlled water baths that have changed the face of modern cookery, affording gadget geeks an enticing new precision and giving “slow-poached” a whole new meaning. For a poaching primer, we turn to egg lover and gadget enthusiast Wylie Dufresne, whose obsession began, as so many do, in childhood. “My mother made the best scrambled eggs, super-loose and soft,” he remembers. From there, it was a slippery slope. “Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”

When Dufresne opened wd-50 four years ago, he began experimenting with circulators, which have aided him in his quest for the perfect poached-egg texture. For him, that’s the elusive point at which the white is “like junket” and the yellow approximates “egg-yolk fudge.” That fudge—a state somewhere between liquid and solid, attained in a 64 degrees Celsius water bath after 55 minutes, give or take ten minutes or so—can be seen in all its vivid glory in Oeuf, Lyndsay and Patrick Mikanowski’s gorgeous new coffee-table cookbook, which features a recipe from Dufresne. And it can be tasted in Dufresne’s slow-poached egg, plated at wd-50 with a swipe of chorizo emulsion, dried black olives, and pickled beets. But despite the personal pyrotechnics, Dufresne still appreciates a good diner omelet, like the one at Joe Jr., the Third Avenue coffee shop he’s patronized since ninth grade. And though he’s more apt to scramble at home, “I think I can poach a pretty mean egg the old-fashioned way.” Below, he tells you how. If you’re intent on slow-poaching like a pro, of course, you can always invest in an immersion circulator of your own. Dufresne is partial to the “very simple, very powerful” PolyScience model No. 7306, which will run you $950 at J. B. Prince.

How to Cook an Egg, By Wylie Dufresne

High-Tech“Let eggs sit out at room temperature for a couple hours so they won’t crack when they hit the water. Put them in a 64-degree bath, bring them back up and hold them there. After about 55–60 minutes, crack one open to check the texture. When they’re right, remove them and put them in an ice bath to cool. It’s nice to do them the day before you serve them and refrigerate them overnight, because as they cool they sort of set in the shell in a beautiful ovoid shape. Reheat by soaking them in 145-degree water for five minutes, then crack them into a bowl.

Low-Tech“Crack your eggs into a little ramekin. Bring a saucepan of water, with a little vinegar to help the proteins coagulate, to a boil, and then turn it off. Take a big spoon and stir the water vigorously in a circular motion, ten times or so, to really get it moving. Get the ramekin as close to the water as you can, and quickly slide the egg right into the center of the whirlpool. The motion of the water will cause the egg to wrap around itself, and you’ll get a really nice shape, and the watery bit of the white will break off and float to the top where you can skim it off. After about three and a half to four minutes, scoop out your eggs and put them onto lightly toasted and well-buttered English muffins, aggressively topped with hollandaise and chopped chives, with some bacon on the side. Potatoes are optional.”

Quick Blender Hollandaise from Leite's Culinaria

This Keda Black recipe I found on the food blog Leite's Culinaria

Keda's cookbook can be found here - Sauce Basics: 87 Recipes Illustrated Step by Step

The longer I observe myself and others both in and out of the kitchen, the more I realize we often make things harder on ourselves than need be. Take Hollandaise sauce. True, the classic is lovely. But then, so is this five-minute, five-ingredient blender rendition from French blogger, food writer, and mother of three, Keda Black. Suffice it to say it’s far less exacting, time-consuming, and messy than the classic, yet compromises nothing in taste, texture, or bragging rights. Enough said.—Renee Schettler Rossi

LC What Goes With Hollandaise? Note: Asparagus. Artichokes. New potatoes. Eggs. Steak. Steak and eggs. Eggs Benedict. Crab. Lobster. Salmon. (Shall we go on? We could. But we think you know the potential it possesses.)

Quick Blender Hollandaise Recipe

Active time: 5 minutes Total time: 15 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3 egg yolks
• 1 tablespoon fresh lemon juice
  
• Salt and pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.

2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.

3. With the blender running, gradually add the clarified butter in a thin stream.

4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Read more: http://leitesculinaria.com/74247/recipes-blender-hollandaise-sauce.html#ixzz1Tvr1uibV

Book of the Month: The History of Eggs and Other Assorted Food Lore

click to purchase at Amazon.com

What is the history of the egg?

"Eggs existed long before chickens," according to On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. "The first eggs were released, fertilized, and hatched in the ocean. Around 250 million years ago, the earliest fully land-dwelling animals, the reptiles, developed a self-contained egg with a tough, leathery skin that prevented fatal water loss. The eggs of birds, animals that arose some 100 million years later, are a refined version of this reproductive adaptation to life on land. Eggs, then, are millions of years older than birds. Gallus domesticus, the chicken more or less as we know it, is only a scant 4 or 5 thousand years old."

Amazon.com's Book Review

Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables.

Wasabi Deviled Eggs

recipe from Amy Sherman's cookingwithamy.blogspot.com

Wasabi Deviled Eggs
Makes 12 deviled eggs

6 hard boiled eggs (see below for instructions)
3 tablespoons mayonnaise, preferably homemade
1 teaspoon wasabi paste
1 green onion, minced
1/4 cup minced watercress, plus extra for garnish
Kosher salt, a pinch

Hard boiled eggs:
Place eggs in a single layer in a saucepan and fill the pan with water rising to at least an inch above the eggs. Cover the pot and bring it to a boil over medium heat. When the water comes to a full boil, remove the pot from heat and let eggs sit for 18–20 minutes. Cool and peel the eggs under cold running water.

Cut eggs in half and remove yolks. Mash the yolks until very fine and smooth, use a food processor or fork. Combine the yolks with the mayonnaise, wasabi, green onions and watercress and mix very well. Taste for seasoning and add salt to your liking.
Pipe filling decoratively into the egg whites using a pastry bag fitted with a large fluted tip. Cut thin ribbons of watercress leaves to be used on top of the eggs as a garnish, just before serving. Place on a serving plate and serve right away or cover and refrigerate up to one day.

Found this recipe on Amy Sherman's food blog -

cookingwithamy.blogspot.com

A link to her new cookbook -

Williams-Sonoma New Flavors for Appetizers: Classic Recipes Redefined

The Best Breakfast Tacos from The Homesick Texan

Found this on a terrific blog homesicktexan.blogspot.com

She has a great cookbook too - The Homesick Texan Cookbook

The secret to an excellent breakfast taco is a thick, chewy flour tortilla and a spicy salsa. If these two ingredients are lacking, you might as well just eat your eggs on a plate. And as I said, whether you choose to add breakfast meat or vegetables isn’t that big of a deal, just don’t add them all at once or your breakfast taco will be unwieldy and hard to handle.

Breakfast Tacos
Ingredients:
4 eggs
1/4 cup of milk or half-and-half
4 slices of bacon, or 4 sausage patties or 1 cup of chorizo
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded Longhorn cheddar
4 flour tortillas
1 tablespoon of butter
Salt and pepper to taste

Method:
1. Whisk eggs with milk.
2. Heat up iron skillet on medium-high, and melt tablespoon of butter.
3. When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.
4. Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner. When tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.
5. Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla. Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and either a slice of bacon or sausage patty.
6. Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.

The variations are endless, so I’m providing a basic recipe with which you can experiment and change to your heart’s desire. You an also make them with chopped steak, sautéed vegetables, cut peppers, hash browns, or anything else you want.

Thank you Lisa.

Fried Oyster Omelette. Yes, you read that correctly.

photo by Melissa Hom

This review is from New York Magazine's Grub Street

http://newyork.grubstreet.com

“The fried-oyster omelette at Prune is everything I love: eggs and something fried…. And it’s oysters in this case, even better. The fried oysters come in a perfectly cooked omelette and are served with this really delicious rémoulade, which is traditionally served with oysters in New Orleans. But it also comes with this unusual sweet glaze-y sauce, powdered sugar mixed with Tabasco, which sort of reminds me of an Asian dipping sauce. The whole dish works so well together: crispy oyster inside of fluffy eggs, with two very different sauces — one is rich and creamy, and the other, hot and sweet. I usually get a rosti potato and a big coffee, and I am totally satisfied. I am going to New York in November, and I will definitely be stopping in there for brunch to have it again.”

Chef-owner Gabrielle Hamilton responds:

“That’s been on since we started brunch, three or four years after Prune opened [in 1999]. I remember it took me for-freaking-ever to get this new service going. I had a lot of different eating experiences on a trip to New Orleans, and one of them was a fried-oyster po’boy, of course. And another one was at Galatoire’s. They have these fried eggplant sticks. And on the side they serve this little slurry concoction of, I think, Tabasco and powdered sugar; that was the impression I was left with. So at some point when I was home, all those things came back into my mind and turned into this fried-oyster omelette with tartar sauce and a Tabasco–powdered sugar slurry on the side. Why is the fried-oyster omelette good? It’s this crunchy-warm business inside the soft omelette. And this spicy-sweet thing is pretty appealing to some people. It’s a popular dish.”

Prune Restaurant NYC

54 East 1^st Street, near 1^st AVE.

New York NY 10003

212-677-6221

Momofuku's Pan-Roasted Asparagus with Poached Egg and Miso Butter

The following review is lifted from a website called thekitchn.com

Pictures and review are credited to Dana Velden

Here's one of may favorite Momofuku recipes for asparagus roasted in butter and served with a poached egg and something called miso butter. This is an excellent introduction to miso butter, a substance which I believe is as close as we can come to what the angels eat in heaven. The paragraphs introducing the recipe are written by Mr. Chang and offer some additional uses for this ambrosial stuff.

Pan-Roasted Asparagus, Poached Egg & Miso Butter
Serves 4

I love miso ramen. I ate a lot of it in the Sapporo region, where it was invented, when I was living in Japan. In many places, they’d finish it with a huge knob of butter and some canned corn as a garnish—totally ghetto, totally delicious. Daydreaming about that miso ramen got me to thinking about making a miso compound butter, which I’d never seen anywhere else. Butter + miso worked like crazy on those bowls of soup, so I mixed up a batch, adding more and more miso as I went. The end result was nutty and creamy, and it just tasted good—so good I licked it off my fingers, like cake frosting.

Quino was messing around with the miso butter one day and found that when he mixed it with an egg it tasted like carbonara—the fermented, salty tang of miso standing in for the pig. One day, I was trying to make a beurre monté based on sherry vinegar and the miso butter instead of water and plain butter. I mixed it with an egg and realized it tasted like hollandaise sauce—not so literally, but in a similar appealing fat-on-fat sort of way. We saw it had potential, and we put this dish together, to look like an asparagus-and-fried-egg dish you’d see at any rustico Italian market-driven restaurant in New York, but with the idea that nothing really prepared you for the flavor combination you get from that not-quite-hollandaise.

1⁄2 cup shiro (white) miso

8 tablespoons (1 stick) unsalted butter, at room temperature, plus more if needed

1⁄2 pound thin to medium asparagus

Kosher salt

2 teaspoons sherry vinegar

4 poached eggs

Freshly ground black pepper

1. Make the miso butter: Combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed; you can refrigerate it, well wrapped, for up to a few weeks.

2. Snap off the woodier bottom inch or so of each asparagus stalk. Use a vegetable peeler to shave away the tougher outer layer from each stalk, but don’t get carried away: you probably won’t need to peel the stalks more than 2 or so inches up from the trimmed end.

3. Heat the remaining 3 tablespoons butter in a wide skillet over medium-high heat. Line a plate with paper towels for draining the asparagus. When the butter sends up the first wisp of smoke, put the asparagus in the pan. (Do not overcrowd the pan; cook in batches if necessary, draining each one, and refreshing the butter if the butter from the first batch smells scorched.) When the asparagus start to take on some color, 2 to 3 minutes, season them with a generous pinch of salt and turn the heat down to medium. Turn them with a spoon or spatula so they can color on the second side, another few minutes. When the asparagus are nicely browned and tender (but not exactly soft), transfer them to the paper towels to drain.

4. While the asparagus are cooking, heat the sherry vinegar in a small saucepan over medium heat. After half a minute, add the miso butter, turn the heat to low, and stir to warm it through. When the butter has loosened slightly—it should still have a certain viscosity to it and shouldn’t be melted—remove the pan from the burner and put it in a warm spot.

5. Season the cooked asparagus with another pinch of salt if needed. Smear a quarter of the warmed miso butter into a thickish puddle in the middle of each plate. Divide the asparagus among the plates and top each with an egg. Finish each dish with a few turns of black pepper, and serve at once.

note: If you have reason to make a larger quantity of miso butter—and there are many, because miso butter has a weeks-long shelf life and makes just about anything more delicious—mix together larger quantities of butter and miso in a stand mixer fitted with the paddle attachment.

Reprinted from: MOMOFUKU Copyright (c) 2009 by David Chang and Peter Meehan. Published by Clarkson Potter/Publishers, an imprint of The Crown Publishing Group, a division of Random House, Inc.

Get the book: Momofuku, $25.31 at Amazon