weekly_food_challenge | Entries tagged with eggs

Mood: hungry

So glad I've been able to join in with the challenge this week - I kept planning to every time a new challenge was posted, but things have been busy and I've not got round to it. But, yes, it's December, the theme is PIES, so obviously I made mince pies.

I've been making these every year for about 8 or 9 years. I make both the mince meat and the pastry myself and both recipes are pretty simple. Boozy mincemeat recipe is here, and unbelievably easy mince pies (pastry) recipe is here. I can recommend being liberal with the booze in the mincemeat recipe. For the pastry recipe, I pretty much make it as per the recipe - lots of people in the comments seem to add some water/an egg/some milk to the pastry so they can roll it out. Yes, it is a little bit faffy to press the pastry into the tins, but I would venture no more faffy than rolling out and cutting pastry, then lining each hole of the tin. Plus it is worth it for very buttery, short pastry. The thing that I do slightly differently is that I use a muffin tin and make 12 large deep-filled mince pies, rather than 18 smaller ones. I also don't weigh out the mincemeat, I just fill each pie up with as much filling as possible.

Icing sugar is also optional. I've found that friends and family actually like the 'rustic' look of these mince pies. They're not going to win any awards for presentation, but they taste damn good.

el_staplador

I was seriously hampered by a lack of onions, but I came up with this, and it's quite tasty.

Ingredients
2 small potatoes
1 head broccoli
1/2 red pepper
a little oil
3 eggs
a little milk
salt and pepper
4 slices 'sandwich brie' (this is like any other sort of brie, but comes in a cuboid shape rather than a disc)

Equipment
Frying pan with a handle that won't melt
Spatula
Microwave
Microwaveable dish
Grill
Sharp knife
Chopping board
Peeler
Bowl

Method
Peel the potatoes and cut into slices about 1/4cm thick. Place in microwaveable dish with about a tablespoon of water, cover and microwave for five minutes. Cut the broccoli into small florets and the pepper into small pieces. Cook in a little oil in the frying pan for about five minutes, keeping an eye on it to make sure the broccoli doesn't burn.

Meanwhile, break the eggs into a bowl. Add a dribble of milk and a smidge of salt and pepper.

Add the cooked potato slices to the vegetables in the frying pan, bashing them with the spatula to break them up if they've stuck together, and stir until you have a good balance of the various ingredients across the pan. Pour the egg mixture in over the top. Cook for another five minutes or so. While it's doing that, arrange the brie on top.

Cook under the grill for 10 minutes or until the top is browned.

el_staplador

Ingredients
2 tbsp butter
2 eggs
salt and pepper
(optional: grated cheese, chopped ham, etc)

Equipment
oven
2 ramekins
roasting pan
kettle

Method
Preheat the oven to about 180degC. Put the ramekins into the roasting pan and divide the butter between them. Put them into the oven for about 3 minutes for the butter to melt.

Meanwhile, fill the kettle and boil it.

When the butter has melted, take the pan out of the oven, add any optional extras to the bottom of the ramekins, and then break an egg into each. Season well.

Pour the hot water into the pan so it comes up around the outside of the ramekins, and return to the oven to bake for 8-10 minutes, depending on how runny you like your eggs.

I served this with potato rösti, asparagus, and a cherry tomato sauce. It was good.

pseudomonas

This is a dish I class as comfort food, and it's one from my mum. My mother doesn't just make soup, she believes in it. It's one of those things she checks up on — "have you been making any soup lately?". This soup is a bit of a departure from the vegetable-based norm.

Chop half an onion finely; sweat in a little oil until translucent. Add a handful of basmati rice, and keep frying until the rice is turning translucent too.
Add vegetable stock to the pan, and simmer until the rice is cooked.
Meanwhile, beat the juice of half a lemon with an egg.
When the rice is cooked, turn off the heat, and once the soup has come off the boil, gently stir the egg-and-lemon mixture in. It should thicken the soup; there might be a few strands of omelette formed, and that's OK too.

Serves one fairly greedy

pseudomonas. Don't try to make extra, it won't keep.

norfolkian

Mood: grateful

I really loved the challenge this week - it inspired me to cook something I haven't cooked in a long time and also to spend more time in the kitchen than I have been lately and I really enjoyed it!

My mum was born in Malta and she would cook Maltese dishes fairly regularly when I was growing up. One of my favourite dishes that she made (and that I regularly make) is a pasta sauce, but I already used that in a previous challenge (admittedly about six years ago!) where the theme of the week was Italian - you can see the recipe here.

Anyway, one of my mum's favourite dishes to cook is stuffed aubergines with Maltese style potatoes (in Maltese: bringiel mimli bil-patata fil-forn). And I think it is pretty yummy too and it brings back fond memories of my youth. :) My recipe is cobbled together from my memories of how she used to cook it and from a couple of Maltese cookbooks.

This serves 2 people, very generously (which is the Maltese way...)

( Under a cut... this ones a bit of a long one. )

heartonsnow

Use about one medium sized potato and half an onion per person.

Grate or put thro a food processor.

Add an egg, a pinch of salt and a tablespoon of flour and mix well.

Spoon dollops carefully into a frying pan with hot oil in it.

Fry on medium heat turning a few times until golden brown each side.

Bake in a medium oven for 20 mins.

Eat hot or cold.

el_staplador

Which was meant to be a Croque Madame, but went a bit pan-European when there wasn't any gruyère in the shop, and even more so when I got home to find the sliced bread was all gone.

Ingredients (very approximate - I did this all by eye)

One ciabatta roll
2 slices smoked ham (German, in this case)
Butter
1 oz plain flour
1/4 pint milk
2 oz cheddar cheese
1 egg
Mustard (we had some rather nice German mustard with Calvados, which worked beautifully)

Equipment

Bread knife
Frying pan
Cheese grater
Saucepan
Wooden spoon
Fish slice
Plate

Method

Grate the cheese.

Slice the ciabatta roll open, all the way, and fry gently on both sides in a little of the butter.

Meanwhile, make up the white sauce: melt approx 1 oz of butter, stir in the flour, and then add the milk, stirring in a little at a time and letting it thicken into a sauce-like consistency. Stir in about half the cheese.

Melt a little more butter in the frying pan and start frying the egg.

Assemble the sandwich (on a plate) as follows: bottom half of ciabatta - spread with cheese sauce - lay the sliced ham on top - spread with mustard - add the remaining cheese - spread any remaining cheese sauce on the top half of the bread - and add the top of the bread.

Move the whole lot back to the frying pan to warm through again. When the egg is done, plonk it on top.

fred_mouse

Today's lunch is very loosely based on the idea of shakshuka, with the main difference being that the vegetable component was determined by 'what do I have left in the fridge'. Thus, absolutely every measure is approximate. The critical detail is that you need enough tomato for it to dominate, and enough liquid to kind of poach the eggs.

Equipment required: frying pan with lid, cooking spoon, knife and cutting board.

enough oil/butter for greasing frying pan
sliced mushrooms (I had 8 * 5cm diameter ones)
couple generous handfuls of baby spinach
cooked tomato/tomato based pasta sauce -- I had 2 grilled half tomatoes (diced), and approximately 1 cup each of commercial pasta sauce and tomato puree
red wine (for taste -- I just had some left in the bottom of the bottle)
3 eggs (number determined by number of hungry individuals)

Melt butter. Add sliced mushrooms, stir around for a while. Dump in spinach -- this should probably look like you have overfilled the pan. Stir around until reduced enough that the spinach no longer comes over the top of the pan. Add tomatoes, plus a bit of water (I put a bit in each of the empty tomato jars and rinsed them around). Add red wine if you are using. Simmer for a bit, until it all looks combined. Make wells in the top, crack eggs in. Put lid on (I use a glass one, because it means I can see how cooked the eggs are without the issue of lifting the lid more than once), cook until eggs are as cooked as you like them. Serve in shallow bowls. I served mine with left over amaranth 'porridge' and garnished with chopped mango, because we had those left over as well.

missdiane

The bargain bins themselves were a bust. I couldn't find any "Final Sale" "Managers Special" or other similar last-ditch effort stuff in the Stop and Shop when I rolled by early Saturday morning before it started to snow. It's as if they hid it all so I couldn't do the challenge. I did slip and slide (literally) out this morning to get some bits and bobs at the H-Mart (Korean grocery). Alas, the only thing in the bin of iffy stuff were carrots which I already have those at home. However I did see this rather good sale

It made me think of this yummy breakfast ratatouille recipe I spotted yesterday on Extra Crispy.

So I will most definitely be making it this week since I have a little over a dozen eggs that I need to start using up already. It'll probably be a dinner rather than a breakfast since I have more time to savor things in the evening.

Two skinny but long eggplants cost me $.68. Their zucchini was also a rather good regular price of $1.29/pound and there was a pound bag of mini yellow and orange peppers for $2.39 which this won't use but a few of them. I knew I already had a shallot, a can of diced tomatoes, some balsamic to use for the red wine vinegar, some mini flatbread for the crusty bread, and some fresh parsley at home which another part of the Fabulous Broke Life (FBL) is to use up items you already have on hand. I didn't go hunting for fresh thyme since I have dried and same with garlic. I also didn't go looking for capers since I don't like those anyway. I shall try to remember to report back on how it turned out.

Oh and if you're ever wondering about getting one of those instant pots - go for it. I freaking love mine. I got a smaller one since it's only me and I've used it SO much. One thing I want to make soon in it is congee since a friend told me it would only take 20 minutes.

miss_s_b

Mood: cheerful

This is an adaptation of a recipe from lovely Nadiya's British Food Adventure, which has been hands down my favourite recipe book of the last few months. The original reason for the adaptation was because of

matgb's digestive problems with bread, but I liked this version myself too.

Equipment required:

An oven
A baking tray with muffin-sized depressions
A cheese grater
A knife

( this makes three, which is a nice protein-rich breakfast or lunch for one person )

moetushie

Mood: cheerful

I'm not really revisiting, since I wasn't here the first time. :)

But hey! I made this today, and it definitely fits under the umbrella of Challenge # 5, Eggs! I love eggs, they're so delicious, versatile and relatively high in protein. This recipe is basically cobbled together with several health-conscious (high protein, low-carb) recipes on the web and whatever I had on hand. Best of all worlds, really.

Okay, let's get started.

( Ramblings and pictures under the cut. )

miss_s_b

tl;dr: use the oven and lots of butter.

Your options for this breakfast are:

sausages (meaty or veggie)
mushrooms
soft sliced onions
hash browns
black pudding
fresh tomatoes (not tinned, though)
baked beans
bacon (or facon for vegetarians)
fried bread
toast
fried eggs

( this is how I do it )
I am aware that some people prefer scrambled eggs rather than fried for breakfast; that's not really practical with this breakfast, what with everything else that's going on, but you can check out a scrambled egg recipe here (good set of comments on that post too).

miss_s_b

Mood: hungover

I went to the Visit Wakefield Wakey Tweetup last night and am a teeny bit delicate. If you have a hangover, you need protein and you need vitamins. Therefore Eggs In Purgatory is the way to go. Nigella's original version is here for those who want to compare and contrast.

( My version under the cut )

I hope you enjoyed this trip through my hungover cooking abilities. The breakfast really was very good.

gominokouhai

Yes, I know the egg challenge was last week, but it only just occurred to me that Eggs Benedict exists and that, as a result, this needed to be created. Version #1 involved poaching eggs in the plastic microwaveable dish borrowed from the commercial kitchen upstairs. It was an unmitigated disaster and, while photographs exist, none of them capture the full horror of what was created, so I shan't post them here. Version #2 involved use of the clinging film method, which rocks. I can't believe I've never done this before.

Thus, with recipe steps in approximately the right order:

Eggs Cumberbatch

Take Cumberland sausagemeat and form into patties. The woman in the butchers just slit open a couple of Cumberland sausages and handed me the stuff out of the insides, so that's what you can do, too, if you don't happen to have sausagemeat to hand. Two (gigantic) sossinges made four generously-sized patties.

Fry patties over a reasonably high heat. They should take eight to ten minutes, so when they're half done, turn them over and put the eggs on to poach.
Seriously, use the clinging film method. It's amazing.
So awesome.

Put muffins on to toast.

Steam some spinach. Not too much!
Since I am a posh New Town bastard, I own a steamer now. It was left in the flat by the previous occupant. It's all right, but no better than holding a sieve over a pan of boiling water. It does however save on using another hob.

Arrange items as follows: one half of toasted muffin, atop which a pile of spinach, atop which a sossinge patty, atop which a negg.

Since I am not yet totally degenerate, debauched, depraved, and other words beginning with ‘de-’, not to mention perverse, effete, and wanton, which don't, I get my Hollandaise out of a jar. Frankly, it's about the worst Hollandaise I've ever et, but it beats the hell out of melting butter at exactly 45°–60° in the vain hope that some proteins might emulsify—especially while simultaneously trying to toast bread and wilt spinach. Jarred Hollandaise works much better if you warm it up first, though. Ladle it on.

Serve the other muffin half on the side.

Assembly

Results

Keep a nice plate of it in your kitchen, to entice Benedict.

The Cumberland sausage is for phonetic consonance and the spinach is because there's something Sherlocky about it. It might just be the colour of his coat, but for some reason it reminds me of his hair, too. On reflection, the Hollandaise is in this recipe purely for hysterical raisins of a Benedictine nature: I think it might work better with some sort of smoky tomato sauce, instead.

One serving constitutes an extremely substantial brunch. Two servings are probably more than you want to eat for dinner.

innerbrat

Challenge #5: Eggs: Egg Fried Rice

Ingredients
Some rice
Some vegetables (chopped)
Some nuts
Some eggs (beaten)
Peanut oil, soy sauce, coriander.

Directions

If the rice is already cooked (e.g. because it is from Last Night's Chinese Takeway) go to step 2. Otherwise, cook the rice
Heat a large dollop of peanut oil in the largest frying pan you have. Add the cooked rice and stir-fry it
Add the vegetables and nuts, and stir through the rice until cooked.
Make a well in the middle of the rice, right through to the frying pan bottom. Pour in the beaten eggs and scramble them until scrambled. Then stir into the rest of the rice.
Add soy sauce and coriander.
Eat.

miss_s_b

Mood: creative
Location: sofa
Music: Rizzoli and Isles on the telly

This is how my brain works: eggs are great for protein, but they are also bad for hearty/circulationy things because of their high nasty fat content. How can I make them better? I know! GARLIC!

Garlic Scrambled Eggs

Meal: Breakfast
Serves: One
Fatteningness: lots

Ingredients

Two eggs
Butter
One clove of garlic*
Black pepper
Something to serve the eggs on - toast is traditional, but I used potato waffles

Method

Finely (very finely) chop or crush the garlic
Slowly heat the butter in a saucepan; when it's stopped frothing add the garlic and take it off the heat so it cooks out really slowly
Put your bread/waffles in the toaster.
Break your eggs directly into the pan, put the pan back on the heat, and stir constantly with a wooden spoon
Grind the pepper into the cooking eggs
Keep stirring
Remove the pan from the heat about 30 seconds before the eggs are cooked; you don't want them overdone and they keep cooking in the pan.
Plate up your toast/waffles and put the eggs on top
Eat
Enjoy breathing all over your collegues all day
Enjoy farting eggy AND garlicky farts all night

* anybody who thinks I would ACTUALLY use a mere one clove of garlic in this has never met me. I generally use at least 3. At least.

digitalraven

Breakfast

Makes 4, serves 2

Ingredients
1 egg yolk
1tsp water
1tsp white wine vinegar
100g salted butter
2 English muffins (split) or 4 crumpets
4 eggs 4 rashers unsmoked back bacon

First, make your Hollandaise. Wait, what? I have to explain this? Oh, cock.

Half-fill a small pan with boiling water. Take a large bowl, and check that it’ll sit on top of the pan without the water touching the bottom. Put the pan on the lowest heat your hob can do—you want occasional tiny bubbles raising from the bottom, not even a simmer.
Melt the butter in another pan.
Whisk the egg yolk, vinegar, and water together in the bowl. Put it over the pan with water, and whisk for a couple of minutes. If it starts going lumpy or scrambling, it’s too fucking hot. Stop, clean up, and start again. It’ll slowly get pale and increase in volume. This is good.
Slowly drizzle the butter into the bowl. Keep it over the heat. Whisk all the time. When it gets lovely and thick and unctuous, take the bowl off the heat and set aside.

Now, prep the whole thing. Each person gets two crumpets (or one muffin, split). Toast them to your satisfaction. Fry the bacon and place one on top of each crumpet. Top each with a poached egg.

Oh, fuck off.

Right.

Use the freshest eggs you can get. Crack them into bowls or ramekins.
Pan of boiling water. Add 1tbsp vinegar and a pinch of salt. Bring it to a rolling boil.
Gently tip the eggs in to the water. You can do two at once, but no more.
Set a timer for 3 minutes (add 30 seconds if using large eggs rather than medium).
Extract the eggs with a slotted spoon and rest on a sheet of kitchen roll. If doing multiple batches, wait for the water to reach a rolling boil once more.

Right. Two crumpets. One rasher bacon per. One poached egg per. A really generous spoonful of sauce over each one.

Get it down you.

davegodfrey

Take some rice, one to one and a half eggs per person, a nice big portion of smoked haddock fillet (generally best if its skinless), a couple of small red onions (because they look prettier) and as many peas as you want. You will want some, although asparagus spears could work very nicely. Hard boil the eggs, boil the rice until done (add the peas about five minutes before the rice is done). Poach the haddock in some milk for about 10-15 minutes. While this is going on start frying the onion, adding salt, pepper, and whatever other herbs and spices you like. I put a bit of cayenne pepper in, but mustard powder would work well. By the time the onions have started softening the eggs should be done, so peel and chop them. Drain the haddock and break into flakes, and add the eggs, rice, peas, and fish to the pan with a little milk, and some frehs chives and parsley. Stir it about for a minute or so.

Serve with a wedge of lemon or lime.

gominokouhai

Since I'm now a big-shot manager I've had no time to do anything and I've been eating a lot of take-away pizza. Additionally, I now live in a flat with the worst antiquated electric hob since they bulldozed the last postwar prefab. I think the people at the end of Threads had a better cooker. As a result, the most exciting thing I've cooked in the last three weeks has been a Bachelors Pasta ‘n’ Sauce. So while this might not be the most inventive brunch you've ever seen, it's infinity per cent better than my regular fare:

Scrambled eggs with smoked salmon

There are eleventy billion ways to cook scrambled eggs. This is my way. It works.

Turn on the heat under the frying pan. The high end of medium but not full blast. Go away and read a book for half an hour.

Stick a knob of butter and a small splash of milk into the pan. Not too much milk or you'll get wet eggs. The only difficult bit in this recipe is guessing in advance how much milk is too much, and that's what practice is for.

When the butter's melted, give the pan a shoogle to mix it all up. Grind a generous amount of black pepper into the pan (do it now because you won't have time in a minute). No salt. Never add salt to eggs until you're finished cooking them. In any case you're about to add salty, salty fish.

A dash of chilli sauce (I'm never going back to Tabasco, I can't, I won't, but you can use it if it's all you have). This step is optional, but trust me.

Crack three eggs into the pan and, by the time you've washed the egg goop off your fingers, they'll have started to set. Scribble about in the pan with a wooden spoon.

Dump in a generous handful of smoked salmon chopped up into scraps. I've got some fantastic oak-smoked stuff from the farmers' market, but Tesco Value smoked salmon does the job perfectly well. (Don't get that because it's Tesco, but the equivalent cheap stuff from non-Workfare-using supermarkets is fine.) This step is also optional, but it wouldn't be much of a scrambled eggs with smoked salmon if you skip it.

Continue scribbling.

Take the pan off the heat half a minute before it's done to your liking. The eggs will continue to cook in the residual heat.

Served with crumpets because I didn't have any muffins. And it was fabulous.

missdiane

I would have photographic evidence of my cobbled-together creation, however I can't find my camera. I've added it to my list of "Stuff Dine Can't Find" along with my floppy summer hat, the remote to my Apple TV (which without it, it's an unuseable black paperweight) and my mind.

Anyway, this was per the suggestion of Mom and it made for a nice light summery dinner-snack

Egg-crepe with fresh strawberries:
Chop several nice organic strawberries into small bits, add a little raw sugar or in today's case, a bit of splenda since I have to weigh in tomorrow morning and had fish and chips earlier
Whip up one egg with a little water (I played around a bit and added a touch of coconut milk and a dab of cornstarch along with a dash each of cinnamon sugar and ground nutmeg)
Spray medium sized skillet with nonstick spray (butter flavored helps) and tip pan around until the egg mixture coats the bottom
Realize after a bit that I should've just stuck with water as it keeps breaking apart, load on the macerated strawberries anyway
End up with more of an "thin egg omelet with strawberries" but enjoy thoroughly anyway :)

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with eggs

Challenge 63: PIES! - Mince Pies

Kitchen Surprise: Fridge Frittata

Challenge 43: baked - baked eggs

Challenge #31: Egg and lemon soup

Challenge 31: Recipe from a loved one - Stuffed Aubergines

Challenge #29 - Fried Things Potato Latkes

Challenge 29: Croque Sinjorino

Challenge #26 - Not your mother's shakshuka

Planned discount meal

Revisiting Old Challenges: Egg Handmaids (challenge #5: eggs; challenge #9: cheese)

(Re)visiting Old Challenges: Turkey Spinach Crustless Quiche

How to do a cooked breakfast with lots of elements for people who all want different things

Revisiting Old Challenges: my variation on Nigella Lawson's hangover breakfast (challenge 5: eggs)

Eggs Cumberbatch

Eggs Cumberbatch

S V F X

Challenge #5: Eggs: "Healthy" Scrambled Eggs

Eggs Benedict

Kedgereeeeeeeeeeeeee

F U N E X?

Scrambled eggs with smoked salmon

Crepe-eggs!

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