Five delicious ways to use eggs

Traditionally eggs are associated with breakfast; but in modern times eggs can either form the main ingredient of many dishes or it can be an important side-ingredient of just as many dishes. The reason is that eggs are very versatile because it can be used in a great variety of ways. They are excellent in dishes where a light fluffy or foamy texture is required due to their foaming and thickening properties. 

There are two interesting cooking facts about eggs that every chef or wannabe-chef should know: very hot heat should be avoided in cooking eggs and eggs go on cooking even after the heat is turned off. A further attribute of eggs is that although heat solidifies an egg, the white hardens at a much lower temperature than the yolk, which means that with accurate cooking temperature and timing a perfectly cooked egg with the white set but the yolk beautifully running can be obtained.

Generally, eggs are full of nutritive values – it contains high-quality protein, which includes all eight amino acids, sodium, chloride, sulphur, iron, pantothenic and vitamins A and B12. Additionally the yolk contains biotin and vitamin D. The only negative attribute is that the yolks are high in cholesterol. Fortunately, with trial and error, this problem could be solved: For example, when making scramble eggs, combine one whole egg with the white of a second egg. The fat, kilo-joules, and cholesterol will be only the half of two whole eggs. With many recipes, the same strategy can be followed with success: substitute two egg whites for one whole egg.

But, enough serenading the attributes of eggs. The proof of the pudding is in eating it. Therefore, here are 5 delicious ways to use eggs:

1. Carrot, celery, and egg salad

Ingredients

• 300 g carrots

• 300 g celery

• 2 hard-boiled eggs

• ¼ cup mayonnaise

• 3 Tbsp. lemon juice

• ½ tsp. salt

• Black pepper to taste

Preparation

Grate the carrots coarsely and place in a bowl. Grate celery and add to carrots.

Dice eggs into small pieces and add to carrots and celery. Blend lemon juice into mayonnaise and add to salad. Season with salt and pepper and mix ingredients together.

Serve this on lettuce.

2. Egg mousse

Ingredients

• 1 Tbsp. butter

• 1 Tbsp. plain flour

• 2 cups milk

• 6 large eggs, hard-boiled

• 1 Tbsp. chopped parsley

• Salt and pepper

1. 1½ tsp. powdered gelatine

• 2 Tbsp. water

• A small bunch of watercress

• Salad oil

Preparation

Melt the butter in a saucepan over a gentle heat, remove the pan and stir in the flour then, when it is well blended, gradually stir in the milk to make a smooth sauce. Return the pan to the heat and, stirring all the time, bring the sauce to the boil and boil it for a few minutes to cook the flour. Check the sauce for seasoning and set it on one side. Chop the eggs roughly and mix them into the sauce with the chopped parsley. Add seasoning if necessary. 

Dissolve the powdered gelatine in the water in a small pan over a gentle heat, and then stir it into the egg sauce. 

Grease a ring mold with a little salad oil, then pour in the mousse and smooth over the surface. Leave to set then turn it out and garnish with watercress.

3. Eggs in bread rolls

Ingredients

• 4 crisp bread rolls

• ¾ tablespoon chopped fresh chives, savory and chervil

• ½ cup cheese spread

• Salt and pepper to taste

• 4 eggs

• Butter

Preparation

Cut a slice off the bottom from each roll and scoop out the entire soft crumb inside.

Work the herbs into the cheese spread and season with salt and pepper. Line the inside of each roll with the cheese. Break an egg into each, top with flakes of butter and bake in a moderate oven (190⁰C) for 14-16 minutes, until the eggs are set to liking.

4. Egg pie

Ingredients

• Basic pie dough

• 4 hard-cooked eggs

• 2 tablespoons butter

• ¼ cup all-purpose flour

• 1½ teaspoon curry powder

• ¾ cup milk

• 1 tablespoon finely chopped pickle

• Salt to taste

Preparation

Roll out half the dough on a floured board and line a 15 cm flan ring with it.

Cut he eggs in halves lengthways and lay them flat on the pastry, radiating from the centre. Melt the butter; blend in the flour and curry powder. Add the milk and stir with a whisk until it boils. Boil for a minute or two, remove from the heat, and stir in the pickle and season with salt. Pour over the eggs and leave until cold before covering. 

Roll out the rest of the dough. Moisten the edge of the crust with cold water and cover the flan with the second piece, pressing the two edges together to stick firmly. Trim the edge and decorate the rim by marking with a knife handle. Prick the top with a fork, brush with milk and bake in a hot oven (200⁰C) for 20-30 minutes, until nicely browned. 

5. Savoury eggs

Ingredients

• 6 hard- boiled eggs

• 1 cooked kipper fillet, skinned

• ½ cup mayonnaise 

• Salt and pepper to taste

• Paprika for dusting

Preparation

Cut one-third off each egg at the pointed end and scoop out the yolks. 

Put the yolks in a basin and beat them with a fork, then beat in the flaked kipper fillet and moisten the mixture with a very little of the mayonnaise. Season with salt and pepper. 

Cut a shaving off the rounded end of each egg to enable them to stand firmly, then stuff them with filling to just above the rim. 

Replace the tops.

Arrange the eggs on a plate with a small spoonful of mayonnaise to anchor them and dust with paprika.

6. Quick ham and egg snack

Lay slices of cooked ham on a greased ovenproof plate. Break an egg into a cup and slip it beside the ham. Bake the egg in a moderate oven, (180⁰ C) for seven or eight minutes, just to set the egg, and by this time the ham will be hot. 

7. Cheese, leek and egg pie

Ingredients

• 1 cup flour

• ½ cup margarine

• ½ cup grated Cheddar cheese

• 1 small egg, beaten and a small amount of additional grated Cheddar cheese

• 6 eggs

• 1 cup cooked ham, cut into pieces

• 1 Tbsp. butter

• 1 tsp. dry mustard powder

• 1 Tbsp. additional flour

• ¼  cup milk

• 4 leeks

• Salt and pepper to taste

Preparation

Sift the flour with a pinch of salt. Grate the margarine coarsely and add the grated cheese. Stir these ingredients evenly through the flour with a knife. Add enough cold water to make the dough just a little softer than crust pastry. Cover in creased paper and set aside.

Slit the leeks lengthwise and wash. Cut it into small pieces and boil in boiling water for 4-5 minutes and drain the liquid.

Melt the butter and remove from heat. Stir in 1 Tbsp. additional flour and dry mustard.

Add the milk and stir the sauce over a gentle heat until it reach boiling point and is thick. Season with salt and pepper. Add the leeks and meat to the sauce and place in an oven-proof dish. Soft boil the 6 eggs and shell it. Make hollows for each egg and place the eggs in it. Leave until cold.

Roll out the pastry and cover the top of the pie. Brush the dough with the beaten egg and sprinkle the grated additional cheese. 

Bake the pie in a hot oven (220⁰ C) for 15 minutes. Reduce heat to 180⁰ C for a further 15 minutes.

8. Eggs with anchovies on bread

Ingredients

• 4 eggs

• 6 medium sized canned anchovy fillets

• 50 ml milk

• 20 ml butter

Preparation

Drain the anchovy fillets and soak them in the milk for about 5 minutes; remove, drain and chop it into pieces.

Melt the butter in a saucepan and pour into an oven-proof dish.

Place the chopped pieces in the dish and spread it evenly out.

Break the eggs over the anchovies; making sure the eggs are evenly distributed in the dish.

Cover the dish and bake in a pre-heated oven for 5 – 6 minutes.

Serve with French bread.

9. Bacon, mincemeat, eggs, and mushrooms bake

Ingredients

• 6 rashers bacon

• 6 eggs

• 6 big mushrooms, sliced

• 1 cup cooked mincemeat

• 1 Tbsp. butter

• Salt and pepper to taste

Preparation

Melt the butter in a pan. Add the bacon and fry gently.

Add the sliced mushrooms and mincemeat and fry for a further 3 minutes.

Season with salt and pepper.

Break the eggs individually into a cup and slide each egg carefully into the pan.

Cover and cook over low heat until eggs are to liking.

10. Eggs served in baked potatoes

Ingredients

• 4 freshly baked potatoes

• 4 eggs

• Salt and pepper to taste

• 2 Tbsp. butter

• 4 Tbsp. grated Cheddar cheese

Preparation

Cut a small slice off the top of each potato and make a hole for the egg.

Add a ¼ Tbsp. of butter to each hole, season with salt and pepper and egg into each potato’s hole.

Top each egg with 1 Tbsp. grated cheese.

Place the potatoes on a greased baking plate and bake in a moderate oven until cooked to liking.

Eggs are there for the enjoyment. By using one’s imagination and culinary skills, egg dishes or dishes with eggs as secondary ingredient can be out of this world!

 Enjoy and remember to compliment the chef!