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!

How to press your own tofu

Many vegetarians rely on tofu for its high protein content and praise it for its versatility, pleasant consistent and mild creamy flavor. 

By itself, tofu has no taste. Usually it is used with vegetables or soups. It is also versatile enough to be used in salads, with eggs, in omelets, or as a stuffing for celery stalks, tomatoes or green peppers.

Tofu is not only a rich source of protein but provides vitamin E, calcium and phosphorous. It contains no saturated fat. 

Traditionally tofu can be prepared in three different ways – by blanching, stir-frying or deep-frying.

Blanching: This method improves the flavor and texture of tofu and the method is mostly used to prepare it for serving cold. The slices are placed in a large strainer and then lowered into boiling water for about thirty seconds. It is then drained and cooled. The slices can be added to a salad or a mixture consisting of soy sauce and safflower oil, seasoned with salt and pepper, can be poured over the slices and be enjoyed.

Stir-frying: Cut three blocks of tofu into cubes and stir-fry with spring onion pieces in a little bit of safflower oil. When the tofu is hot, season with soy sauce and serve immediately.

Deep-frying: Cut three blocks into cubes and deep-fry in hot safflower oil until it is puffy, crisp and golden.

Tofu, also sometimes called soy bean curd, is made by soaking minced soy beans and then pressing it to obtain a milky fluid. This milky fluid is then treated with a coagulant to form it into blocks. In this case the coagulant can be vinegar, or lemon juice or calcium chloride. It is then sold fresh.

Without adding any coagulant, the curd can also be allowed to ferment naturally in a warm place. The curd, or tofu, is hung in cheesecloth to dry. It is then washed in water to wash away the extra acid. After draining it can be packed tightly in a dampened mould. It should be firm enough to be cut into slices. 

Those who have trouble handling tofu due to its fragile texture, or those who want a less custardy, more chewable product might want to press the tofu before using it in any of the three preparation methods. Here is what to do:

1. Wrap each tofu block separately in cheesecloth.

2. Place the wrapped blocks next to one another between two boards – cutting boards will do the trick.

3. Put them on the drain portion of the kitchen counter and put some weight on the top board with something heavy.

4. Leave for six hours or until sufficient moisture has run out and the cakes feel firm when touched.

5. The tofu is now firmly pressed and can be cubed or sliced without falling apart.

Love,

Engela

Protein sources for vegetarians

Protein is an essential part of the dietary needs of humans. The reason is that it fulfils a variety of important functions in the body. It is necessary for growth, maintenance and repair of cells and for the production of enzymes and hormones.

Furthermore, proteins are the main components of muscle tissue and are vital to the internal organs, bones, skin and the transmission of impulses through the nerves.

The body’s need for protein can be met with a wide variety of foods, from animal sources alone, from plant and animal sources or from specific plant-protein combinations. High-quality protein foods such as milk, eggs, meat, poultry and fish are the best sources of protein and will supply all the amino acids a body will need for protein synthesis in a single food. But, fortunately these are not the only sources of dietary protein.

Nuts, legumes, and grains such as wheat, rice and maize, potatoes and leafy vegetables provide lesser quality protein that is an important source of all amino acids. But they do have an important advantage over animal proteins – as plants they do not contain cholesterol at all and when they do have fat, it is in the form of unsaturated oil which is healthier than animal fat. (The exceptions here are coconut and palm oil.)

The good news for vegetarians is that a high-quality or even complete protein without any animal foods can be obtained by pairing two specific incomplete proteins in a meal, such as maize and beans. However, it must be borne in mind that relatively large quantities of plant foods have to be eaten to match the amount of protein a person would get from animal sources. Lacto-ovo vegetarians who eat milk and eggs in addition to plant foods can much easier obtain a well-balanced and complete diet.

It is a proven fact that that if legumes (peas, beans, peanuts) are a daily staple of vegetarians the total protein need can be met efficiently. Of all the beans, soy beans contain the highest percentage of protein among all vegetable foods. One cup of soy beans cooked contains about 20 g of protein which is more than one-third the RDA.

The matter of protein intake is a very delicate situation. But, this is to the benefit of vegetarians to the effect that oversized intake of protein can actually be wasteful since extra protein kilojoules are a costly form of bodily energy and excess dietary protein may in turn help create lager needs for calcium, vitamins B and other nutrients.

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