Egg Recipes

200 g Flour (1 3/4 cups)

2 Eggs

1/4 l Milk (1 cup plus 1 Tbsp)

1 pn Salt

Fat for frying Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side. Once the ‘Flaedle’ is done, set it aside for cooling. If the ‘Flaedle’ is to be used in ‘Flaedle’-soup, roll it up and cut it into very thin slices. Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

2 Carrots

2 Celery stalks

1 Parsley root

1 Onion, quartered

5 Peppercorns

1 Bay leaf

2 ts Salt

6 c Water

2 lb Fish fillet (carp, sole,

-pike, or similar fillets) ———————————–SAUCE———————————– 3 tb Butter

3 tb Flour

3/4 c Horseradish, cream style

1 ts Sugar

1/4 ts Salt

2/3 c Sour cream

2 Eggs, hardboiled, peeled,

-and sieved 1. Combine vegetables, dry seasonings, and water in a saucepan or pot.

Bring to a boil; simmer 20 minutes, then strain. 2. Cook fish in the strained vegetable stock 6 to 10 minutes, or

until fish flakes easily. 3. Remove fish from stock. Arrange on serving platter and cover with

plastic wrap. Chill. 4. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool.

5. For horseradish sauce, melt the butter in a saucepan, then blend in

flour until smooth, making what the French would call a roux. 6. Add the cooked fish stock gradually, stirring constantly. Cook

and stir until the sauce boils and becomes thick and smooth. 7. Remove from heat and stir in horseradish, sugar, salt, sour cream,

and eggs. Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with

shredded lettuce.

2 tb Olive oil;xtra light with

-a dsh of sesame oil 2 Potatoes;russet, large

-each sliced lengthwise into -9 even “sticks” 1/2 ts -salt, freshly ground

————————————FISH———————————— 1/2 c Cornmeal

1/2 c Bread crumbs

1/2 ts Cayenne pepper

1/2 ts -salt, freshly ground

1 tb Parsley; fresh

-finely chopped 1/2 c Milk, 2%

1/4 c Flour,all purpose;sifted

1 tb Olive oil;extra light with a

-dash of sesame oil 4 Cod fillets;4 oz each with

-skin removed ————————————PEAS———————————— 1/4 c -Water

2 c Peas,frozen

1/8 ts -salt, freshly ground

1 Mint sprig

1 ts Sugar

———————————-GARNISH———————————- 4 Watercress sprays;washed &

-dried well 1 Lemon;cut in wedges

Nutritional Profile: PER SERVING CLASSIC MINIMAX Calories 1104 516 Fat (gm) 57 13 Saturated fat (gm) 19 2 Calories from fat 46% 23% Chlorestrol (gm) 150 63 Sodium (gm) 2264 546 Fiber (gm) 8 8 TIME ESTIMATE: Hands on, 45 minutes COST ESTIMATE: Low Without a doubt, this is England’s most famous dish. Always deep fried, the fish is mostly cod, and the batter made with eggs, milk and flour.Liberally salted, the fish and chips are traditionally doused with malt vinegar and wrapped in newspaper, so that everything goes limp. My recipe is designed not to flaunt tradition, but to make the taste available to those who count fat grams for good reason. My method delivers this “grease heaven” for a mere 13 grams of fat per serving…or 23 percents calories from fat. The peas are definitely not “classic” -t hey simply don’t behave well in a newspaper…but then who does? Helpful Hints BIG CHIPS. The bigger the better! We experimented for some time with the idea that the larger the french fry the lower its fat content would be. It’s simply a matter of exposed surface area. By cutting a large russet potato lengthwise into three slices both ways, you’ll get nine potato sticks between 1/2″ and 3/4″. When they are cooked, you’ll experience a completely new and fabulous taste - potato, almost free of grease. DIRECTIONS: THE CHIPS: Preheat the oven to 500F. In a large frying pan, heat the oil and fry the potato sticks until brown on all sides - about 13 minutes. Transfer the potatoes to a roaster pan and bake for 10 minutes. Remove from oven and sprinkle with the salt. THE FISH: In a small bowl, combine the cornmeal, bread crumbs, cayenne, salt, parsley and dill. Spread the mixture out on a large plate. Pour the milk, flour and oil out, each onto its own large plate. Set all 4 plates side by side. Dip the fillets first into the milk and then into the flour, turning until completely covered. Next dip the fish back into the milk, then into the bread crumb mixture and through the oil. Place the breaded cod on a baking sheet and bake for 8 minutes (you can time the fish to cook for the last 8 minutes with the chips.) THE PEAS: In a medium saucepan, bring the water to a boil and simmer the peas, salt, mint and sugar until the peas are tender - about 3 minutes. TO SERVE: Divide the fish and chips among 4 dinner plates. I serve this classic with a “handy” wedge of lemon (easy to squeeze), peas and watercress. It’s the combination of golden browns and vivid greens and lemon yellow that makes such a great picture.

3 lg Tomatoes

Salt 12 4″ filets of sole

Milk 1/2 c Flour

Freshly ground white pepper 3 Eggs, lightly beaten

2 c White bread crumbs

6 T Oil

3 lg Green peppers, roasted,

-seeded & cut into strips 3 lg Red peppers, roasted,

-seeded & cut into strips Freshly ground black pepper 4 T Sweet butter

——————————-ACHOVY BUTTER——————————- 8 T Sweet butter, softened

2 t Anchovy paste

1 T Lemon juice

———————————-GARNISH———————————- 6 Rolled anchovy filets

Quartered lemons Finely minced parsley Do not peel the tomatoes; cut them into thick slices and sprinkle them with salt. Let them drain on a large plate for 30 minutes. Dip the filets in milk. Dry them lightly with paper towels. Season the flour with salt and white pepper; dip the filets in the seasoned flour; transfer them to the beaten eggs and cover them well, then coat them thoroughly with bread crumbs. Place the filets on a large platter and refrigerate for 1 hour. Twenty minutes before you plan to serve, heat 3 T of olive oil in a large skillet; add the roasted pepper strips. Cook for 2 or 3 minutes over high heat. Season them with salt and black pepper. Transfer them to a serving platter and keep them warm. Set the pan aside. In another skillet heat the 4 T of butter with 2 T of oil. Add the filets, two at a time, and saute

them over medium heat for 3 minutes. Turn them over carefully without breaking through the coating and saute for 3 to 4 minutes more. Regulate the heat so as not to burn the fat. While the sole is sauteeing, add a little more olive oil to the pan in which you sauteed the peppers. Add the tomato slices and cook them quickly until they are heated through (about 2 minutes). Remove the pan from the heat. As soon as the filets are done, place them on the bed of peppers. Top the filets with the tomato slices, decorated with the anchovy filets. Surround the platter with quartered lemons and sprinkle with parsley. In a small saucepan melt the softened butter over very low heat; add the anchovy paste and lemon juice. Pour the anchovy butter over the sole and tomatoes and serve immediately.

1 Pastry for 9″ pie

1 ts Butter

1 c Sugar; brown

1 c Corn syrup

3 Eggs; well beaten

1 ts Vanilla

1 c Pecans; halved or pieces

Fat grams per serving: Approx. Cook Time: :50 Precook 9″ pastry shell for 5 minutes at 425F. (I use Speedy Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared crust and bake in 350F oven till filling is firm, about 40 to 50 minutes. Cool before cutting.

4 egg white — slightly beaten

2 eggs — slightly beaten

1/3 c granulated sugar

3 tbsp honey

2 tbsp fruit-flavored liqueur

1 tsp vanilla

dash salt 1 1/2 c plain nonfat yogurt

1 c all-purpose flour

3 c raspberries, blueberries or sliced strawbe

2 tsp sifted powdered sugar

In a large bowl beat together egg whites, eggs, granulated sugar, honey, liqueur, vanilla and salt with a wire whisk or an electric mixer on low speed till light and frothy. Stir in yogurt till mixture is smooth. Add flour; beat till combined and mixture is smooth.

Grease a 10-inch quiche dish; arrange desired berries in bottom of dish. Pour batter over fruit. Bake in a 375° oven for 30-35 minutes or till center appears set when shaken. Cool on a wire rack for 30 minutes. Serve warm. Just before serving, sprinkle with powdered sugar and, if desired, garnish with additional raspberries and edible flowers.

1 1/2 Cups Sugar

1/2 Pound Butter

2 Eggs

1/2 Cup Milk

5 Slices Bread — cubed

2 1/4 Cups Pineapple Chunks In Juice

Cream sugar and butter. Add eggs, milk, bread cubes, and pineapple chunks with juice. Toss together. Bake one hour at 350° in one large oblong flat pan or two small square ones. Can be doubled easily. May be served with ham, or as a dessert.

Serves: 4 to 6

Source: “Mountain Measures”–Junior League of Charleston, WV ed. 1974

Servings: depends on appetites!

Ingredients:

1 cup cornmeal 2 egg beaten 2 1/4 cups flour 1 cup milk 1 Tbsp. worcestershire sauce 1/2 tsp. hot sauce (like Tabasco) 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. Mrs. Dash 1/4 tsp. Garlic Powder 3/4 tsp. Cayenne Pepper 1 qt. sliced dill pickles Vegetable Oil salt & pepper

Combine 2 eggs, 1/4 cup flour, milk, worcestershire sauce, hot sauce, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper: mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste. Also works great with pepperoncinis!

1 qt Water

1 tb Vinegar

1 ts Salt

8 Fresh eggs

4 tb (1/2 stick) unsalted

-butter, softened 1 1/2 c Cooked crab meat, fresh or

-canned 4 English muffins

Paprika (optional) 4 Thin slices orange, cut In

-half (optional) ————————–ORANGE HOLLANDAISE SAUCE————————– 1/2 lb (2 sticks) unsalted butter,

-cut into pieces 4 Egg yolks

1 tb Orange juice

1 ts Grated orange zest

1/2 ts Grated lemon zest

1/2 ts Salt

1/4 ts Dry mustard

1/8 ts Cayenne pepper

Prepare the Hollandaise sauce, and keep it warm. Mix the water with the vinegar (which will help the egg whites set quickly) and put it with the salt in a wide, shallow saucepan. Bring water to boil, then reduce heat to gentle simmer. One at a time, break each egg into a separate small dish or bowl; then, holding the bowl very near the surface of the water, gently slip in the egg. Add more eggs to the pan, taking care not to crowd them. Continue simmering until whites are firmly set and yolks are covered with slightly opaque film, about 3 minutes. Then use a slotted spoon carefully to remove each egg to a folded kitchen towel to drain. With small kitchen knife, carefully trim any ragged edges from whites. While the eggs are poaching, melt half the butter in large skillet over moderate to low heat, and saute the crab meat until heated through. Split and toast the English muffins and spread their cut sides with remaining butter. Place two muffin halves on each serving plate. Top each half with some crab meat and then a poached egg. Spoon or pour enough Hollandaise over each egg to cover it and spread down the side of the muffin onto the plate. If you wish, garnish with a dusting of paprika and half an orange slice. Makes 4 servings. ORANGE HOLLANDAISE SAUCE: In a small saucepan, melt butter over low heat until it’s all liquid. place remaining ingredients in a food processor or blender and process until smoothly blended. With the machine running, pour in the melted butter in a slow, steady stream until it is completely mixed in and the sauce is thick. transfer sauce to small metal or glass bowl, and set it inside a larger bowl or 1)an of hot water to keep it warm. Makes about 1 1/4 cups. “Breakfast & Brunch Book” (HPBooks, $19.95), from the Hayward Daily Review, 11/9/92. Posted by Stephen Ceideberg; November 1 1992.