Small Bites … More Adventures in Downsizing

Jan Kinzel

 

While I did grow up on a farm, it’s been many, many years since I left the plot of land in southwestern Pennsylvania. I had occasion to visit ‘my farm’ just last month. The people who live there now are so hospitable to me and my sister. They invited us to come and stay a few nights in our old bedrooms!  And they sent my friends and me home with a dozen of freshly gathered brown eggs.

Most of us have been cooking eggs for decades – maybe even over half a century! I have a few ideas to share about some yummy things to do with eggs and maybe even a few hints on ways to execute egg dishes!

 

Frying the perfect egg…is it an art form? Here is how I do it.

Heat a non-stick fry pan and spray it with a vegetable spray, preferably butter flavored.
Crack the egg on the counter-top and carefully break into the skillet.
(Because I only do perfect ones, if it breaks I toss it out and begin again!)
Season the egg with salt and freshly ground black pepper.
Turn the heat to medium and cook for about a minute or until set enough to turn.
Before turning, lightly spray the top of the egg and the spatula with the cooking spray.
To turn, tilt the pan so that the egg easily slides onto the spatula.

Turn off the heat and let the egg stay in the pan a minute or two until all the white is cooked through and the yolk is soft and runny. Use the tilted pan method and the slippery spatula to turn the egg out onto the serving plate.

 

How about egg salad sandwiches made with perfectly hard boiled eggs!  To get those perfect eggs without the green edge on the yolks, here is the foolproof method.

Place eggs in a pot and cover with cold water.
Bring water to a boil over medium high heat.
Cover with the lid that fits the pot and turn off the heat.
Let the eggs sit for 20 minutes – no peeking.
Cool the eggs and peel under running cold water.

When purchasing the eggs look for the sell by date and get the freshest ones. The fresher they are the easier they peel.

To make the egg salad, dice the eggs and mix with mayo (light or regular). Season with salt and freshly ground black pepper. Now here’s the secret ingredient: a capful or two of white vinegar. It really makes a difference and adds a nice little zing to the egg salad. For the sandwiches use dark bread and some crispy shredded lettuce. Construct the sandwiches, cut them on the diagonal and put them on a platter covered with plastic wrap. Refrigerate until the sandwiches are chilled through. Delicious!

 

Finally, herb baked eggs, great for brunch. Use one ramekin and one egg per person. The secret to getting these cooked so that the yolk is soft and the whites are set is preheating the ramekins with all of the other ingredients except the eggs and having the eggs at room temperature. To get the eggs to room temp put them in a bowl with warm water while you are preparing the ramekins.

Set the ramekins on a baking sheet and spray them with vegetable cooking spray.
Into each ramekin put a tablespoon of half and half, 1/8 teaspoon of cream sherry and a tiny pat of butter.
Put them in a 375 degree oven.
Finely chop fresh herbs – use your favorite one or a combo of several. Thyme, basil, dill – they all work.
Use about 1/4 teaspoon of herbs for each ramekin and place in the heated mixture in the ramekins.
Break eggs one at a time into a small bowl and carefully slip into the cream and herb mixture.
Season eggs with salt and freshly ground pepper.

If you like, add a little sprinkle of parmesan cheese on top. Or, to make eggs Florentine, add some blanched leaves of baby spinach on the bottom.  A few diced tomatoes around the edge of the eggs add some tang and pretty color. Bake for 15 minutes more or less – depending on the doneness you prefer for the yolks. Serve with crispy croutons made by slicing a French baguette on the diagonal and baking on a sheet pan in the oven until very crisp on both sides. Rub each crouton with a garlic clove and butter or use an herb butter.

 

Tip:  Sometimes the simplest is the best.

…always give thanks to God for everything…Ephesians 5:20

PS: THE EGG AND I is a movie about city slickers moving to the farm and it was the forerunner to the Ma & Pa Kettle movies.

 

This is the first article in a second series, Small Bites, vol. 2.