Once again, our larder has been filled with eggs – white eggs, brown eggs, medium eggs, extra large eggs, and liquid eggs in cartons. November seems so far away in our world gone wild. That’s the last time I found myself in this eggy situation; I wrote about it here on November 9. At that time, I sought out recipes for cookies, cakes, and a Japanese dish. What to do this time?
The January/February 2021 Cook’s Illustrated magazine arrived and came to the rescue. One of their articles was a discussion of how to make baked eggs was stimulated by a favorite egg sandwich. I thought I’d give it a try. Actually, I’ve made it twice already. It’s quick, easy, and very tasty.
Baked Eggs. Start by heating the oven at 300 degrees Fahrenheit. Whisk 8 eggs with ¼ teaspoon of salt in a large bowl. Whisk in 1/3 cup of water. (This was the step that the Cook’s Illustrated cooks decided really made the dish what they wanted.)
Next, spray an 8” metal baking pan with whatever spray you use. Again, the great “they” found that the eggs cooked more quickly in metal than in glass. I used a round cake tin because I don’t have a square metal pan. Set the egg-filled pan in a rimmed baking pan. Add 1 ½ cups of warm water to the sheet, the traditional bain-marie.
Bake until eggs are fully set, about 35-40 minutes. Rotate the pan halfway through baking, carefully – remember there’s water in the supporting pan.
Run a knife around the edges of pan and invert eggs onto a cutting board or serving platter.
I had made a tomato sauce the day before (cut up tomatoes, add to sautéed onions, then add the kitchen sink – in this case chopped zucchini, butternut squash, oregano, salt, and pepper. Simmer for a couple of hours stirring occasionally.) When we topped our baked eggs with the tomato sauce and gnocchi. Delicious.
Cloud Bread. Somewhere in my cooking magazine and digital recipes I had seen this thing called cloud bread. It’s all over the internet as a keto type of bread, no carb. At this time, it was another interesting use of eggs. I forgot to mention that I had the remains of a package of cream cheese at the bottom of the cheese drawer, another ingredient in this concoction. Cloud bread it was!
Preheat the oven to 300 degrees F. Separate 3 large eggs. Add 1/2 tsp baking powder the egg whites and beat for about 5 minutes for stiff peaks. Place 3 tablespoons of full-fat cream cheese into a microwave proof bowl and microwave in 3 10-second bursts until very soft, stir until smooth and cool. Add the cream cheese and a pinch of salt and a pinch of onion powder to the egg yokes and beat until smooth. Fold yoke mixture into the whipped egg whites until there are no streaks.
Drop about one quarter of the batter onto a baking sheet lined with parchment. Gently flatten into a round about 6” in diameter. I put two on a sheet. Top with toasted sesame seeds and bake about 25 minutes. Cool for at least 20 minutes and enjoy. Voila, another different use of eggs.
Next. I particularly like Asian steamed eggs. So, one more dish rounded out our egg dinner. Quite a number of recipes are available on-line for gyeranjjim, the Korean version of this dish. I like this one, https://www.koreanbapsang.com/gyeranjjim-korean-steamed-eggs/, but I think I used the recipe from thekitchn, https://www.thekitchn.com/recipe-korean-style-steamed-egg-gyeran-jjimrecipes-167222. It uses readily available ingredients for those who do not stock and Asian kitchen.
Combine 2 eggs with ¼ tsp of salt, and ½ cup of water (you can also use stock) in a heat-safe ceramic bowl (my bowl was glass). Whisk until foamy. Place the bowl in a pot and fill the pot with hot water, halfway up the sides of the egg-filled bowl. Cover the pot and cook over low-medium heat for about 12 minutes, at a gentle simmer.
Sprinkle with scallions and sesame seeds and cook another 3 minutes or until the eggs are set. They should be firm and jiggly. Carefully lift the bowl from the pot and serve.
Then there were the Pan Fried Korean Zucchini, another dish to use my eggs. I usually don’t fry frequently. Hanukah latkes are about the only thing for which I can bear to use so much oil. Nevertheless, I had the eggs, had the other ingredients, and thought I’d give it a try.
Pan Fried Korean Zucchini. Thinly slice 1 or 2 zucchini or summer squash. Place them on a baking sheet and sprinkle with salt. After about 5 minutes wipe off any moisture with a paper towel. Gently toss the zucchini in a bag with 3 tbsp of all purpose flour and ½ tsp salt to coat evenly. Gently shake off the excess flour and dredge the zucchini in a bowl with 3 beaten eggs, coating both sides.
In a preheated skillet, add some cooking oil. Gently cook the coated zucchini til both sides are golden brown, over a medium to medium low heat. Cook them in batches.
All in all, our egg dinner used 15 eggs (we still have more!). I realize it’s a pretty monotone dinner, but it all tasted really good. Various shades of egg except for the sauteed kale in the corner.
I’ll be doing a frittata with potatoes, smoked salmon, and salmon roe one evening this week. Time to start repeating some recipes.