For ages we were told to eat fewer eggs. Now the hens have communicated new findings to the egg marketing people and other food experts and once again we are told to enjoy the clutch of eggs that for so long many were denied the pleasure of eating.

Nothing is worse than rubbery eggs or eggs with lacy brown crispy edges that were not watched carefully during preparation. Eggs are delicate, gentle things that require respect and careful preparation to be presented in their Sunday best at all times.

So, be extra careful next time you cook an egg, no matter which method is your favourite.

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Perfect soft-boiled eggs

Place two large eggs in cold water. Sprinkle in a little salt. Turn the heat on high and bring just to a boil, uncovered. Watch closely. Timing matters. Immediately turn off the heat, cover the pot and let sit for exactly six minutes. If you like the eggs a little bit firm but not hard cooked, time for seven minutes only. Solid, hard cooked will take 10 minutes.

WATCH THE CLOCK! Just briefly, run cold running water over the eggs while they are still in the pot and cut the top third off the shell with a flick of the wrist using a regular knife. Scoop out the soft-boiled egg into your favourite serving bowl. Sprinkle with salt and pepper. Enjoy with freshly made toast, coated with real butter.

Perfect texture every time. So good!

Baby eggs

Whisk together in a stainless steel bowl (or baked enamel) one dozen eggs and a cup of milk or cereal cream.  Put the bowl over a pot of hot (simmering) water. (Bain Marie) Don’t let the bottom of the bowl touch the water.

Stir gently with a whisk; add salt and pepper and presto – the most delightful (scrambled) egg dish you have ever eaten.  These eggs retain their beautiful yellow colour and the liquid stays put.

Serve immediately with toast and a beverage. Try breakfast in the garden or out on the balcony for a pleasant variation of the first meal of the day.

Scottish eggs (really scotched eggs, nothing Scottish about them)

There are many versions of this tasty dish, including one made with soft-boiled eggs. When sliced the yolk is meant to run over the meat in that version.

In still other versions, cooks do up the ground meat themselves using pork or mixtures of meats and add Scotch whiskey or other spirits to the meat for flavour. The alcohol cooks off, just leaving the flavour. Try different recipes and see which ones you prefer.

Here is one I developed, using what I called Wallywurst. We traveled to a nearby town to buy a favourite German sausage. The butcher’s name was Wally. Thus, Wallywurst.

Hard cook medium large eggs by bringing the water to a boil, adding eggs, gently using a slotted spoon and then turn heat down so that the water just barely boils.  Sprinkle eggs with salt and cook for 5-6 minutes.  Eggs should be just barely hard cooked, not dried out.  Remove from heat and immediately run under cold water.  They will be much easier to peel if you do so promptly. This is just one of many methods of preparing hard-cooking eggs.

Buy your favourite German bratwurst or Italian sausage. Remove raw meat from its casing.  Put a little oil on your hands and on your working area so the meat won’t stick.

Form large, flat patties.  Roll each patty around one whole cooked (shell removed) egg, being certain the egg is covered completely. Seal carefully. Dip in beaten egg and roll in coarse, generously seasoned breadcrumbs.  I used dried sage, rosemary and thyme.

Deep fry in corn oil at 350 F.  Careful that the Scottish eggs are just cooked, not overdone. Place on paper towels. Cut in half crosswise, rather than lengthwise when they are cool enough to touch, using a wet serrated knife. Serve immediately. They can be served cold, sliced on toasted or grilled bread rounds as well. Some people like a little course grainy mustard on the side. This is great picnic food, but be certain to store it in a cooler travel pack.

A nice treat served as a side dish with my gazpacho recipe (packs up nicely for a picnic basket also) and slices of fresh homemade bread, with real butter of course.

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The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking - at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary "From Lady Ralston's Kitchen" additional recipes in the Recipes for Realtors Comments section at REM.

7 COMMENTS

  1. During Covid lockdown many agents are not getting sufficient exposure to outside air and natural sunlight and could be lacking Vitamin D…

    From related Google article re: Vitamin D:

    “If you are concerned about how egg yolk might affect your cholesterol, don’t be. “We’ve studied eggs for the last 60 years and can note that the yolks are not known to raise cholesterol,” says Rissetto.”

    Eggs aren’t bad for cholesterol: saturated and trans fats are
    Eggs aren’t necessarily bad for cholesterol, even though they contain a lot of dietary cholesterol. Eggs are often paired with bacon, sausage, and buttered toast in American diets, and these saturated and trans fat are much more likely to cause high cholesterol. In fact, research has found that eating one egg per day does not increase the risk of cardiovascular disease. This article was reviewed by Steven Reisman, MD, a cardiologist and the director of the New York Cardiac Diagnostic Center.
    Read in Insider: https://apple.news/A3AJT3vM1RPevAfgx7XPZAw

    Shared from Apple News

  2. “Perfect Covid Quick and Easy-Make Egg Poppers Amuse Bouche”

    Preheat oven to 350 F and arrange to use a middle rack before you heat the oven.

    Collect your Dutch Poffertjes pan if you have one with an ovenproof handle, or use a mini muffin tin.

    In a sauté pan in sizzling golden unsalted butter, toss mixed colours finely chopped bell peppers or even add a minced jalapeño if you love it, a teaspoon of minced onion, maybe even a shallot, and a quarter cup of chopped precooked frozen tiny salad shrimp. If you love sweet pimento stuffed manzanilla olives mince one to add to the egg mix. No need to sauté. You might mince a little very crispy fresh celery. All kinds of combinations will work. For those who love salted smoked herring that would make a seafood egg popper treat.

    You might enjoy a minced firm white button mushroom. Add a little chopped green onion and a sprinkle of LiteHouse brand various fresh freeze-dried herbs: maybe mint, parsley, thyme, just a pinch of basil and or a bit of fresh minced dill. If you have fresh deep-fried dried sage in your pantry a tiny crumble would work.

    Some readers might enjoy minced hot smoked sausage in their egg popper. A sprinkle of salt and pepper, a pinch of nutmeg and a tiny dab of homemade golden oven-roasted garlic from your sterilized refrigerated glass jar. Sauté vegetables just till al dente. You want just a little crunch. Let cool. For those so inclined when serving adults, you might like to deglaze the sauté pan with just a spritz of cognac or Winzertanz for added flavour.

    Break a dozen large eggs into a mixing bowl. Whisk in the room-temperature sautéed mix to incorporate. Stir in just a whisper of dijon. Add a quarter cup of your favourite shredded cheese, maybe a mix of Parmesan, Romano, or even BellaVitano Raspberry Ale cheese or their Espresso cheese, or add grated medium old cheddar, and maybe even add just a few homemade bacon bits.

    Add a ladle of the egg mix to each butter-brushed pan pocket. Don’t overfill as the poppers will puff a little.

    Now for the piece de resistance… pop into each popper a crispy butter-fried tiny crouton made using your leftover cubed Christmas cake, stored frozen for easy use.

    Bake the egg poppers for 15 minutes on the centre oven rack.

    When you remove from the oven, dot each popper with a quartered coin of any of your compound butter coins reserve. You might enjoy a drizzle of my date syrup or a dab of my Kumquat Marmalade.

    A perfect bite size treat any time of day, any season of the year. Make plenty. Everyone will want more. Once cool you can freeze in plastic zip bags to have ready to reheat in the microwave. Test one for reheat timing.

    Mound the poppers amuse bouche on a large platter and let people serve themselves the finger food.

    These tiny egg poppers could be a great addition to any charcuterie board that is so in fashion currently. Mound in a clear glass bowl to protect the board. Set with a salad fork or tiny tongs if you have.

    Refrigerate, covered overnight. You can pack the tiny poppers lunch box style and reheat in microwave for just 10 seconds. Or grab a couple of bites on the way out the door. A mini-breakfast on the go.

    Arrange several of my aioli and dipping sauces on a tray in little containers, along with an espresso spoon in each to drizzle. No double-dipping.

    Delicious doesn’t begin to describe such a simple quick to make dish. Buttered Parker House fresh rolls might be a good mix, or even a fresh baked flaky Pillsbury crescent roll, ready in minutes.

    © Lady Ralston’s Canadian Contessa Amuse Bouche Hors D’Ouvres Collection ~ a Bite of this and a Nibble of that…

    • I saw this in a food video but I don’t know where to credit the original. So easy and so beautiful… with my popper centre idea…

      “Salami Rose”

      I like my favourite salami sliced see-through paper thin.

      Using a tulip shape wine glass, wrap the whole rim, one salami slice at a time, overlapping the slices by half, letting each slice drape over the rim. Repeat several rounds, continuing to overlap and drape.

      Holding the glass firmly, lay a flat plate over the wrapped glass, and upend the glass on the plate. Big surprise! You will have a generous Salami “Rose.”

      Place a few Salami Roses on your charcuterie board, tucked onto a generous Boston Bibb lettuce leaf on a napkin. Poke an egg popper in the centre of each Salami Rose. You could top with a dap of my Watercress Hazelnut Pesto. What a pretty presentation for a buffet table.

      You could even serve this tulip Salami Rose egg popper on lettuce on the centre of an oversize dinner plate on a charger as a very sophisticated first course. A great Easter presentation?

      No poppers available, split a hard cooked egg in half and position yolk side up in the centre of the rose. Breakfast, anyone?

      © Lady Ralston’s Canadian Contessa Amuse Bouche Hors D’Ouvres Collection ~ a Bite of this and a Nibble of that…

  3. Check out Health.com where you will find this (as copied and pasted below) and other interesting heart care articles…

    Carolyne Lederer-Ralston

    = = =

    Eggs provide amazing health benefits.
    In fact, they’re one of the best foods for keeping you full for hours (28Trusted Source, 29Trusted Source, 30Trusted Source).

    Regular egg consumption may also reduce your heart disease risk in several ways.

    Eggs decrease inflammation, improve insulin sensitivity, increase your “good” HDL cholesterol levels and modify the size and shape of your “bad” LDL cholesterol (31Trusted Source, 32Trusted Source, 33Trusted Source, 34Trusted Source).

    In one study, people with type 2 diabetes who consumed 2 eggs daily as part of a high-protein diet had improvements in cholesterol and blood sugar levels (35Trusted Source).

    In addition, eggs are one of the best sources of lutein and zeaxanthin, antioxidants that protect the eyes from disease (36Trusted Source, 37Trusted Source).

    Just be sure to eat whole eggs. The benefits of eggs are primarily due to nutrients found in the yolk rather than the white.

    BOTTOM LINE:
    Eggs improve risk factors for heart disease, promote good blood sugar control, protect eye health and keep you feeling full.

  4. Not exactly a Scotch Egg

    Using regular spinach, drain well in a sieve, pat dry in a mound using a clean fresh cotton tea towel; add a small knob of butter and salt and a sprinkle of nutmeg; or, use my Spinach Sandwich filling.

    Wrap a medium hard-cooked (so the yolk is just barely set), shelled whole egg in the spinach. Pack as tight as possible. Completely cover the egg the same way you would as making the ground beef covered Scotch eggs.

    Dredge the spinach cover whole egg in seasoned flour. Dip gently in egg wash and then in homemade coarse fresh breadcrumbs to which you have added a whisper of fresh grated citrus (try grapefruit zest for a refreshing change).

    And cut each pink grapefruit segment out between the membranes and dredge in sugar from your pantry citrus sugar jar. Use to decorate the serving plate.

    Deep-fry the spinach wrapped breaded eggs in 350 F Mazola Corn oil, just until crumbs are golden and crispy. Mazola is cholesterol-free oil that enhances the flavours of all ingredients.

    Spritz with a little freshly squeezed citrus juice, just when ready to serve.

    Serve with a side of my sugar-buttered, nutmeg-dusted large carrot pieces. Offer buttered toast points.

    Split each deep-fried egg spinach-covered, in half horizontally, and serve on an oversize plate. Consider two eggs per person. But make plenty; you might need extra.

    You could place each breaded deep-fried egg in a “potato nest.” Use the same Mazola Corn oil. Simply spiralize a potato and form to look like a bird’s nest. Using a spider, gently submerge the potato strings into the oil and hold for a minute to secure the shape.

    Place the nest on a bed of shredded lettuce mix, off to the side of the large plate, so you can add the toast points as part of the presentation plate.

    You might want to add a dab of Croatia Matitia Sour Cherry Spread to a bite of the spinach wrapped deep-dried egg. Or maybe a dab of my Tomato Butter, or my special Kumquat Marmalade. Either which way, this is a light, delicious special breakfast, lunch or light supper.

    And it’s so easy to do. No special tools needed. But you can’t leave the stove when deep-frying. Fry a few at a time to retain the oil temperature. Drain on white paper towel. Sprinkle with a little salt while hot. If you like, and children will not be eating, you might enjoy a sprinkle of cayenne.

    If you have a bed and breakfast or need something special to take along to a pot luck at someone else’s house, this recipe is a perfect choice, easily made ahead to eat at room temperature. Pack up in a clean white cotton tea towel in an airtight container, ideally not plastic. Plastic often “sweats.”

    ALTERNATE: Prepare crab cakes (or a seafood mix using minced lobster, shrimp, bay scallops) using your (my) favourite recipe. But instead of making crab cakes, use the mixture to cover the barely hard-cooked eggs (just set), packing covering tightly as above, instead of using the spinach. Then follow the same procedure. VERY yum!

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

  5. Gourmet Cooking with the REALTOR(r) in Mind… Test those stored eggs.

    EASY EGG FRESH TEST

    If you discover unused eggs in your fridge and you can’t remember how long they’ve been there, there’s a simple test to show if you should toss them.

    If a whole egg in shell is placed in a glass tumbler of room temperature water and it stays at the bottom of the glass, it is very fresh. It doesn’t float. It has not developed an air pocket in the membrane, the thin protective covering between the egg and its shell.

    If the egg stays a quarter way above the base of the glass or floats to the middle, a little air pocket has formed, inside in the skin, and these eggs are best used for hard or soft cooked eggs, producing an even better result than entirely fresh eggs.

    If the egg rises to the top of the water filled glass, and stays floating in that position, toss it out. Best not to take chances eating it. The egg quite possibly could be okay, and some cooks would still use in baking. Not worth it. Toss the egg.

    Egg shells are porous, and are therefore air permeable. The older the egg, the more porous the shell becomes. And if you crack open the egg, the white will be watery rather than viscose and wobbly.

    It has been noted that the best way to store eggs in the fridge is to leave them in the cardboard cartons they came in, as those containers are said to be treated to help retain freshness in travel and storage. Probably the plastic, or styrofoam containers are treated too, but personally I don’t buy eggs in those packages. Again, because the shells are porous, and styrofoam gases off.

    There are decorator wire baskets that present eggs on your counter in an eye catching fashion. But unless you plan on using the eggs all within a day or so, it’s likely not a good idea. And, don’t store eggs in the fridge in those wire baskets, either.

    Again, because the egg shells are not impervious to attracting all sorts of airborne transmitted fragrances, mold, smoke from cigarettes, etc. and especially so, protect your eggs if you are painting your house or using chemicals of any kind.

    A few hours before using eggs, do remove them from the fridge and place them in a dish to come to room temperature. Tent the dish with a clean lightweight tea towel. You will find whites whip higher and faster, and hard or soft cooked eggs will react more accurately to timing.

    And if you are making my Pavlova Bird’s Nest recipe, for sure whites need to be at room temperature. And eggs are remarkably affected by humidity.
    http://www.remonline.com/gourmet-cooking-for-real-estate-professionals/

    People who live at higher or lower altitudes will note they need to make all sorts of adjustments when working with eggs. Until you have figured out your local area restrictions, it’s all trial and error.

    In the current season of Lent and forthcoming Easter, stores sell thousands more eggs than regularly. Some stores even run out of eggs.

    Can we even imagine a world without eggs? Certainly one of the most whole foods that we consume. They are good, and good for you. And if you read labels, in one form or another, you can see that eggs are in most packaged things we buy.

    Carolyne L ?

  6. Gourmet Cooking with the REALTOR(r) in Mind… “Warm Egg Salad” add-on recipe story you will enjoy… At the comments section of this old recipe column link from Dec 2014, called
    “Special egg salad holiday treat” you will really love the “Warm Egg Salad” add-on recipe I included recently in the comments: (scroll down here to check it out, if you missed it).
    http://www.remonline.com/special-egg-salad-holiday-treat/

    And, if you are crazy about blue cheese, drizzle a little of my warm blue cheese salad dressing over your gently scrambled eggs, nicely settled on a bed of fresh hydroponic Boston Bibb Lettuce. To make your plate into a whole brunch meal, add a couple of slices of my fried green tomatoes alongside.

    A glass of V8 original juice is a nice drink with this combination; or my very own Gazpacho served in a large crystal stem, water glass with a fluffy leaf celery stick. Dip the wet rim in celery salt.

    For those who imbibe at a late morning brunch, a (it’s Canadian) Bloody Caesar completes the service. For our American readers, it’s not the same as a Bloody Mary drink.

    ***

    And – keep your eye open for an upcoming really special “my president’s breakfast,” a mouthwatering egg dish that anyone would love to wake up to… the secret ingredient is (not for everyone)… you will be surprised how including this one ingredient enhances it all. To Sir with Love…

    Compliments of:
    “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”

    Carolyne L ?

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