Harris - 15 Egg Recipes

15 EGG RECIPES By Elizabeth Harris All Rights Reserved 2015 Elizabeth Harris

Table of Contents .... Scrambled Eggs .... Mild Curry Omelette .... Crispy Deep Fried Bacon .... Aussie Breakfast Egg Mess .... Huevos Rancheros ....

Eggy Veggie Bake .... Egg and Sausage Casserole .... Baked French Toast .... Eggs Benedict .... Sunshine Toast .... Easter Breakfast Casserole ....

Charleston Breakfast Casserole .... Quick Quiche .... Feta Eggs .... Smoked Salmon Frittata

Eggs are produced by the females of many species including birds, amphibians, reptiles and fish. They have been eaten by humans for hundreds of years. The most commonly eaten eggs are those of the chicken.

Goose, duck and quail eggs are also consumed as are roe and caviar from fish. The eggs of gulls, pheasant, guinea fowl are eaten as are ostrich and emu eggs. Of other species hard roe from many kinds of fish is consumed but that of the sturgeon is a particularly expensive delicacy known as caviar. Salmon produce an orange hard roe but sturgeon roe is black. The eggs of most birds have a hard, though fragile, shell but many reptile eggs have a soft outer covering as also do turtles. Birds eggs are hatched with the help the warmth and movement of the parent birds which "sit" on the eggs.

A hard shell is necessary for protection. The eggs of reptiles and turtles are usually buried in sand or soft earth or protected by nests. The parents do not touch or move the eggs until they hatch. Soft shells are therefore adequate. Eggs are complex things but they consist of two major easily recognizable parts. The white of the egg is the albumen and the yellow yolk is the vitellus.

Both are surrounded by membranes in addition to the hard shell. Eggs can be cooked by boiling and frying and sometimes grilling. Usually, except in the case of boiling, eggs are removed from their shell prior to cooking. Care has to be taken to ensure that eggs that are to be eaten are fresh. Modern production and inspection methods and enhanced storage conditions make the appearance of a soiled or rotten egg very rare. It is still common to break an egg into an intermediate container before adding it to other eggs or foodstuffs for cooking.

This is to avoid tainting the whole project with a bad egg. Eggs can be eaten by and for themselves or with many other ingredients. Although usually cooked eggs can be eaten raw. In the raw state they are said to have some efficacy in curing a hangover due to heavy alcohol consumption. Contrary to common belief there is no advantage in eating a chicken egg from a brown shell compared to a white one. The recipes given here can be easily prepared by even inexperienced cooks.

Eggs are very versatile, healthy and tasty. In the past they gained a reputation for putting those who consumed them, particularly in quantity, at risk of heart problems owing to a build up of cholesterol. This sis thought to be less of a risk that it was once held to be.

Scrambled Eggs Total time : 6 mins Serves 1 Ingredients 2 eggs 1 teaspoon mayonnaise or salad dressing 1 teaspoon water (optional) 1 teaspoon margarine or butter Salt and pepper to taste (optional) Preparation In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook.

Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.

Mild Curry Omelette Total time : 30 mins Serves 1 Ingredients 1 tablespoon light sesame oil 1/2 teaspoon minced garlic 2 tablespoons minced onion 2 tablespoons thinly sliced green onion 1/4 cup diced red bell pepper 1/4 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 eggs, beaten Preparation Heat sesame oil in a skillet over medium heat. Stir in the garlic, and cook for 20 seconds until fragrant, then stir in the onion, green onion, bell pepper, and salt. Cook for a minute or two until the vegetables soften.

Sprinkle with coriander, cumin, and turmeric; cook for 30 seconds until fragrant. Spread the vegetables evenly over the bottom of the skillet. Pour in egg, and cook gently until set, then turn over, and cook for an addition 30 seconds to firm. Roll omelet onto a plate to serve.

Crispy Deep Fried Bacon Total time :1 hr Serves 8 Ingredients 3 eggs 1/2 cup milk 1 pound thick sliced bacon, cut in half 3 cups all-purpose flour Salt and pepper to taste 2 cups vegetable oil for frying Preparation Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C). Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes.

Drain on a paper towel- lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

Aussie Breakfast Egg Mess Total time : 33 mins Serves 2 Ingredients 1 tablespoon butter 1/2 cup diced onion 1/2 cup diced green bell pepper 1/2 cup sliced fresh mushrooms 1/2 cup diced bacon 4 eggs, lightly beaten Salt and ground black pepper to taste 1/2 cup diced ripe tomato 1/2 cup freshly grated Parmesan cheese 1 tablespoon ketchup (optional) Preparation Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.

Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese.

If desired, stir in the ketchup.

Huevos Rancheros Total time : 20 mins Serves 4 Ingredients 2 tablespoons vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with green chilies 1 teaspoon butter 4 eggs 1 cup shredded Cheddar cheese 8 slices bacon, cooked and crumbled 1/2 cup salsa (optional) Preparations Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through.

When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa

Eggy Veggie Bake Total time : 45 mins Serves 4 Ingredients 1 tablespoon olive oil 1 cup sliced halved zucchini 3 green onions, chopped 1/2 sweet onion, thinly sliced 2 roma (plum) tomatoes, chopped 1/2 cup chopped fresh mushrooms 3 cups chopped baby spinach 1/2 lemon, juiced Worcestershire sauce to taste Hot sauce to taste Garlic powder to taste Salt and ground black pepper to taste 1 1/2 cups liquid egg substitute 1/4 cup shredded Cheddar cheese Preparation Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray. Heat the olive oil in a skillet over medium-high heat.

Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish.

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