Tag Archives: eggs

Valerie’s French Chocolate Cake from http://smittenkitchen.com/

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9 9 tablespoons (125 grams) unsalted butter
7 ounces (200 grams) bittersweet (70/72 percent) chocolate, chopped
3 tablespoons water
3/4 teaspoon baking powder
1/3 cup (40 grams) all-purpose flour
1/3 cup (about 30 grams) dark cocoa powder, sifted if lumpy (Dutched or natural will work here; I use Dutched)
4 large eggs, separated
1 cup (200 grams) granulated sugar
1/2 teaspoon vanilla extract (optional)
Two pinches sea salt

Heat oven to 350 degrees. Butter a 9-inch round cake pan. Line the bottom of the baking pan with a round of parchment paper.

Melt butter in a large saucepan, 3 quarts is a good size. Once melted, remove from heat and stir in chocolate until melted. Once melted, stir in 2 tablespoons water, then baking powder, flour and cocoa until just combined.

In a medium bowl, whisk egg yolks with sugar, 1 tablespoon water and vanilla, if using, until pale and no longer lumpy. Stir into chocolate mixture until just combined.

In a larger, very clean bowl, beat egg whites and salt until stiff. Gently fold into chocolate mixture until most of the white streaks disappear. Be careful not to deflated cake.

Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Remove from oven and rest on rack for 5 minutes. Run knife along outside cake to make sure it isn’t sticking anywhere, then invert onto another rack, then back onto a cake plate. Eat warm or cold.

Cake keeps for several days at room temperature, lightly wrapped.

To make a layer cake: Several hours and up to a full day before you will fill the cake, make chocolate whipped cream. I used Alice Medrich’s recipe as a base. Heat 1 cup heavy or whipping cream to a simmer in a saucepan. Remove from heat, whisk in 6 ounces chopped semisweet chocolate until fully melted and smooth. Stir in a second cup of cold heavy or whipping cream. Cover dish with plastic and let chill in the fridge for at least four hours and preferably overnight, or up to 24 hours.

To make the layer cake, make twice the recipe above, but divide it into 3 9-inch cake pans. Each layer will bake for approximately 15 to 20 minutes. Let cool completely. I find popping cake layers into the freezer for 20 to 30 minutes stiffens them enough that they are easily lifted and stacked and highly recommend it.

Using electric beaters, whip fully chilled chocolate cream into whipped cream. It will whip very quickly; don’t let it overwhip (it will become rough-looking). If it does, a splash of still-liquid heavy cream whisked in will loosen the mixture a bit again. Set a spoonful of the chocolate whipped cream aside if you’d like to write on the top of the cake. Spread half of the chocolate whipped cream on the first cake layer, then top with the second. Spread second half of chocolate whipped cream on second cake layer, then top with the third. If writing on the cake, place chocolate whipped cream set aside in a sandwich bag with the corner snipped off, or in a piping bag with a small round tip and scribble away.

Keep cake in fridge until needed. Serves 8 generously, 16 if you, like us, prefer slim wedges of rich cake

Maman’s Cheese Souffle from Jacque Pepin

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6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades

Preheat the oven to 400 degrees F.

Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.

Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. Yield:4 servings

Banana Chocolate Nut Bread from Fanny Farmer

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3 ripe bananas, well mashed
2 eggs, well beaten
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup nut meats, coarsely chopped (I prefer walnuts)
1/2 – 1 c. chocolate chips

Preheat oven to 350 degrees. Grease a loaf pan. Mix in a bowl 3 ripe bananas, well mashed, and 2 eggs, beaten until light. Sift together 2 cups flour, 3/4 cup sugar, 1 teaspoon salt, and 1 teaspoon baking soda. Add to the first mixture. stir until mixed. Add 1/2 cup chopped nut meats and chocolate chips. Stir well.

Put in a buttered loaf pan 9 by 5 inches. Bake 1 hour at 350 degrees Fahrenheit. Remove from pan to a rack. Serve still warm or cooled, as you like it.

Molten Chocolate Cake – Ree Drummond

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4 pieces (squares) Semi-sweet Baking Chocolate
1/2 cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 tablespoons Flour
2 cups Real Whipping Cream
2 tablespoons Sugar

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff. Invert cakes on dishes and top with whipped cream

Lazy Chiles Rellenos, Ree Drumond

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8 whole Roasted, Peeled, And Seeded Green Chiles
1-1/2 cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees.

Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.

Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.

Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.

Cut into squares and serve with warm corn tortillas!

Cranberry Bread, family favorite from Fanny Farmer

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1 orange
2 tablespoons butter
1 egg
1 cup sugar
1 cup cranberries, chopped
1/2 cup chopped walnuts
2 cups white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tsp salt

Grate the rind of 1 orange.
Squeeze the juice and add enough boiling water to make ¾ c. of liquid.
Add the grated rind and butter, stir to melt.
Put in another bowl  egg and sugar. Beat well and stir into the orange mixture.
Add the chopped cranberries and walnuts
Sift together flour,baking soda and  salt. Stir into the first mixture.
Spoon into a butter loaf pan (9 x 5). Bake 1 hour @ 325 degrees.

Nobu’s Scrambled Egg Donburi Recipe, Courtesy of Martha Stewart Living

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8 ounces skinless salmon fillet, cut into 3/4-inch slices
coarse salt
2 tablespoons Japanese soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
1 1/2 tablespoons cooking sake
2 teaspoons extra virgin olive oil
1 cup short-grain rice, cooked
1 sheet toasted Nori
2 teaspoons toasted sesame seeds, for garnish

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

Kimchi Pickled Eggs, www.foodrepublic.com

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Hard boil a few eggs and halve them. Then add a large splash of rice vinegar and half a teaspoon of sugar to the two or so inches of juice left in the kimchi jar and shake it up to combine. Drop the egg halves in the jar, shake it again and let it sit in the fridge for the rest of the weekend.  The whites took on an orange tint, the yolks became creamier and more flavorful thanks to the acid and the whole thing just reeked SO GOOD

whole lemon tart

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1 partially baked 9-inch Great Unshrinkable Tart Shell, or your favorite sweet tart shell

1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*
1 1/2 cups (300 grams) sugar
1 stick (4 ounces or 115 grams) unsalted butter, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt

Center a rack in the oven and preheat the oven 350°F (165´C). Place the tart shell on a baking sheet, which you can line with foil or parchment paper to make any spills a breeze to clean up.

Slice the lemon into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.

Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.

Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.

Let cool on rack, unmold tart pan and serve. I actually prefer this tart completely chilled, which makes it a great dessert to make in advance of a dinner or party.

* Meyer lemons are the first choice here. They’re milder with thinner skin. But if you know that you do not mind a stronger lemon and rind kick, feel free to use a regular lemon, which will have a stronger flavor and a higher proportion of skin to flesh. If your lemon is not 4 1/2 ounces (Meyers often weigh in closer to 4 ounces) go ahead and cut a wedge out of a second one to keep the lemon flavor in balance with the sweetness of the tart.

from the smitten kitchen blog

Spiced Lentils and Poached Eggs from Cooking Light

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Notes from dmv: despite following the directions my cooked lentils were mushy so I decided to serve them over rice and omit the eggs.  Also served with jarred cilantro chutney rather than fresh.  This simple dish was delicious.  Recipe is from one of favorite blogs: http://www.thebittenword.com/

1 cup dried small red lentils
3 cups water
1 bay leaf
2 teaspoons olive oil
1 cup chopped onion–used less
1 cup chopped tomato
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 tablespoon white vinegar
4 large eggs
1/4 teaspoon freshly ground black pepper
1/4 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh cilantro

Combine first 3 ingredients in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain; discard bay leaf.

Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and tomato; sauté 8 minutes or until onion is tender. Add curry, cumin, 1/4 teaspoon salt, red pepper, and garlic; sauté 2 minutes. Add lentils; cook 1 minute. Remove from heat.

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar to pan. Break eggs into custard cups. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 3/4 cup lentil mixture on each of 4 plates; top each serving with 1 poached egg. Sprinkle evenly with remaining 1/4 teaspoon salt and black pepper. Top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro.