Recipe Index: Egg
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On vacation, 5 o'clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I'm the one in charge of feeding my friend's children that night. Oops! Open the...
My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.
Please welcome Hank Shaw as he shares his quick and easy version of the Greek classic avgolemono soup, a chicken soup with lemon and egg. ~Elise The mixture of eggs, lemon and hot broth is a classic combination in Greek...
Ever wake up in the morning with a craving for a specific food? This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I...
Classic chiles rellenos are green chiles, blackened and outer skin removed, stuffed with either cheese or a pork sausage picadillo, dipped in batter, fried in oil, and often served with a thin tomato sauce. I grew up loving the chiles...
Growing up, we had some of the standard American foods for breakfast - cream o' wheat, oatmeal, waffles, fried eggs, pancakes (no sugar coated cereals in this household!) - and a couple things I never saw in any of my...
Ah, egg salad. Is there anything easier or more unpretentious? Chop up some hard boiled eggs, add a little mayo and voilà! Instant sandwich filling. Or salad fixings. Add some chopped celery for crunch, and maybe some chopped chives or...
Deviled eggs. Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen of these in one sitting. These were quick and easy. If you want them to be a little prettier, put the egg filling...
Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat. Poached eggs make great additions to salads, such as the French salad Lyonnaise, or sandwiches, or just served simply...
Please welcome guest author Garrett McCord as he shares his favorite Chinese egg drop soup. ~Elise In college one of the dishes I relied on was my own version of egg drop soup. It was simple, tasty, comforting and (most...
It all started with a book. A whimsically illustrated French children's book about cooking, called La cuisine est un jeu d'enfants, or "Cooking is Child's Play". First published in French in 1963, a version that included both the original French...
Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge (like around Easter). I've found the best combination for a great egg salad...
We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could. I didn't even know that eggnog was a "spiked" drink until well into...
Making eggs benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. No wonder I...
This is my lazy girl's lunch. Lazy, because even when I've eaten every last pickle in the fridge, I can usually find a few fresh eggs, a couple mushrooms, and half an onion there. Lazy, because when I can't be...
Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to...
One of my mother's favorite breakfasts to prepare for our family has always been German Farmer's Breakfast, also known as Bauernfruhstuck. I remember eating this several times a month as a kid. It's sort of like a large breakfast hash...
For the Easter holiday, I thought I would adapt my mushroom quiche recipe into a Spring brunch dish, with asparagus and ham. It turned out great, my one note is to not add any salt as the ham brings enough...
I love hard boiled eggs. For years I ate one every morning until my doctor told me that you shouldn't eat the same food every single day. So now I eat them only a couple of times a week. Sometimes...
Who knew a 9-year old would find separating eggs so much fun? I taught my nephew how to separate eggs last week and every day he asked to separate more eggs. I think we went through a couple dozen, making...
Huevos al la Mexicana, or Mexican-style eggs, are essentially eggs, cooked and scrambled in salsa. My mother has been serving "huevos" (pronounced weh-vose, with the beginning like "when" without the n) prepared like this forever, as her mother before her...
I love it when my Mexican friend Arturo comes to visit, we always cook up something "muy delicioso". This time Arturo introduced us to huevos motuleños. Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancheros—fried eggs over...
One great benefit of growing up in California (LA actually) and having a Hispanic mother is being exposed at an early age to Mexican food. From the time I was 5 it was my job to prepare the salsa for...
Please welcome Hank Shaw as he shares a Passover treat with us. Hank made the savory version of matzo brei for my parents and me the other day, we loved it! ~Elise I grew up in a New Jersey town...
Now I see why people use frozen pie-crusts to make quiche. It's a lot of work to make the crust from scratch, especially when you "blind bake" (pre-bake) the crust. But there is nothing better than a real butter crust...
Have you ever made pickled eggs? I had never even heard of them until a reader asked for a recipe, and when I mentioned them to my dad, he told me they were bar food. ("Since when do you go...
I saw a tasty salad on Ben Trott's Vox page and just had to make it. It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one...
It occurred to me a while ago that the site was missing a Quiche Lorraine recipe. Hah! An opportunity to cook bacon! (Like we don't get enough of those around here?) Culinary trends took an odd turn in the 70s...
I think this recipe is based on one from a Jimmy Dean ad. I got it from my friend Heidi, and we've both made it several times for brunch gatherings. If you want you can make it ahead the night...
Every few days, for the last month, I've gone out to my garden in the morning and gathered enough tomatillos to cook up with some eggs for breakfast. Here it is November, and the leaves are all turning, but we're...
One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts. When trying to...
Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti (or other long pasta), pancetta or bacon, eggs, Parm, a little olive oil...
To a native Californian like myself, a "tortilla" is round and flat, and comes in only two styles, flour and corn. So the concept that a tortilla could also be a thick potato omelette, took some getting used to. But...
According to the Wikipedia a frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are...
My father recently celebrated his 82nd birthday. In our family, we aren't big on presents or cards, instead we honor the occasion with a dinner and family gathering. For dad's birthday, we prepared a wonderful Provencal fish soup (recipe to...
You know the cool thing about tarragon? You only have to plant it once. (Assuming you don't pull it up thinking it's a weed when it surprises you by coming up the second year. Yes, that would be me.) I...
I honestly don't know if they serve scrambled eggs this way in Tuscany, but ever since we started making eggs this way, pulled from Tuscany: The Beautiful Cookbook we've called them "Tuscan Eggs". They are very easy to prepare; the...
From the recipe archive, first posted last summer, reposting now because not only is it a terrific casserole, it uses up a lot of zucchini, and if your garden is in any way like mine, you have tons of it...
There's something magical about the combination of pasta, eggs, Parmesan, and cured pork. The flavor base is the salty, fatty pork (in this case prosciutto), noodle-y pasta makes it filling, and a creamy sauce is created with eggs, lemon zest...
Did you know that yesterday was "Dump Your Extra Zucchini On Your Neighbor's Doorstep Day"? According to our local newspaper it was, though I think they may have been joshing. Then again, maybe not. This excellent zucchini ricotta frittata recipe...
