Eggs are filled with protein, cook quickly and are the perfect staple. Eggs bind, leaven, thicken, glaze and clarify. They go with almost everything, are hearty enough for any meal of the day, and are available all year round.
With 365 Ways to Cook Eggs (HarperCollinsPublishers/June 5,1996/$18.95) by Elaine Corn, learn hundreds of new ways to use this versatile favorite. Whether you like them deviled, poached, scrambled, fried, flipped into an omelet, sandwiched between bread, layered in a strata, whipped into a souffle, or baked into a cake, you'll discover a new ways of making recipes you've always known. Egg-ceptional ideas include Fried Egg Pesto Sandwich with Goat Cheese and Sun-Dried Tomatoes, Crab Quiche in a Spinach Shell, Egg and Brie Baked in Tomato Cups, Shrimp and Avocado Stuffed Eggs, and Apple Rum Custard Cake.
365 Ways to Cook Eggs includes an informational chapter on using egg whites only, as well as tips on storing eggs, separating eggs, and facts on eggs' nutritional value and safety risks.
None of the recipes call for the use of egg substitutes or egg look-alikes. The emphasis is on real eggs laid by hens. Eggs are simple to cook, nutritious, and delicious. And if you don't know that already, here are 365 Ways to show you.
Elaine Corn is former Food Editor of the Sacramento Bee and author of the award-winning Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today and Gooey Desserts. She lives in Carmichael, CA.
Prep: 10 minutes
Chill: 1 week
Place half of eggs, shallots, thyme, marjoram, parsley, garlic, and chile in each of 2 wide-mouth 1-quart canning jars or in a 2-quart crock.
Stir honey into vinegar and pour over eggs. Cover tightly with lids and refrigerate at least 1 week before serving. Refrigerate up to 2 months
Prep: 10 minutes
Cook: 45 minutes
Butter a 9-inch square baking dish. In a mixing bowl, combine enchilada sauce with garlic, cumin, and oregano. Mix well. Ladle about 1/2 cup sauce onto bottom of baking dish. Arrange 4 tortillas, overlapping, in sauce.
Spoon half of remaining sauce over tortillas. Top with half of cheese and all of onion. Repeat with a layer of tortillas, than remaining sauce and cheese.
In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper. Slowly pour over layers, making sure top tortillas and cheese are submerged. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees F. Bake strata, uncovered, 45 minutes, until puffed and richly browned.
365 Ways To Cook Eggs
by Elaine Corn
June 5, 1996
Reprinted with permission
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
The Global Gourmet®
175 Home Recipes
Burma: Rivers of Flavor
Cake Mix Doctor
Craft of Coffee
Crazy Sexy Kitchen
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Lidia's Favorite Recipes
Make-Ahead and Freeze
Paleo Slow Cooking
Quick Family Cookbook
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
Copyright © 1994-2017,