Eggs

Student Recipes - Egg / Brunch Lab

The objective of this lab is for students to incorporate the basic principles of egg cookery as they prepare foods that use eggs as ingredients.

Student Lab Reading Assignments

“Cooking Eggs,” BCC pg. 220; “Scrambled Eggs,” BCC pg. 221; “Hard Cooked Eggs,” BCC pg. 228

All Kitchens  Deviled Eggs (1 whole egg per person) EVERYONE MAKES THESE

Kitchen 1       Cobb Salad  and Egg Drop Soup

Kitchen 2       Peaches and Cream Spiced Cream Puffs

Kitchen 3       Chocolate Cake Roll with Whipped Cream Filling

Kitchen 4       Cheese Souffle and Savory Italian Frittata

Kitchen 5       Breakfast Strudel

Kitchen 6       German Pancakes/Maple Syrup and Deluxe Waffles/Strawberry Topping

Kitchen 7       Custom Quiche with Topping
Kitchen 8       Cobb Salad and Egg Drop Soup
Kitchen 9       Peaches and Cream Spiced Cream Puffs

Kitchen 10     Chocolate Cake Roll with Whipped Cream Filling

Kitchen 11     Breakfast Strudel

Tips for separating eggs:  Use an egg separator found in your drawer of food preparation utensils.  When separating more than one egg (ex. 11 egg whites), separate the white of one egg at a time into a small dish and then dump that egg white into the bigger mixing bowl.  By following this method, the likelihood of getting yolk in the whites is reduced.

Lecture Demonstration:  Angel Food Cake (taken from BCC, pg. 112)

1 ½ C. sifted powdered sugar                    1 ½ tsp. vanilla

1 C. sifted cake flour                                   ½ tsp. almond extract

1 ½ C. large egg whites (about 12)           ¼ tsp. salt

1 ½ tsp. cream of tartar                                Chocolate Glaze

1 C. granulated sugar

1.         Move oven rack to lowest position.  Heat oven to 375˚F.

2.         In medium bowl, sift powdered sugar and flour; set aside.  In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.  Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.  Continue beating until stiff and glossy.  Do not underbeat.

3.         Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.  Push batter into ungreased 10x4-inch angel food cake pan (tube pan).  Cut gently through batter with metal spatula or knife to break air pockets.

4.         Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.  Immediately turn pan upside down onto heatproof funnel or bottle. 

Let hang about 2 hours or until cake is completely cool.  Loosen side of cake with knife of long metal spatula; remove from pan.  Spread or drizzle with Chocolate Glaze over top of cake.

Chocolate Glaze (taken from BCC, pg. 118)

1 C. semisweet chocolate chips                ¼ cup corn syrup

¼ cup butter                                                  1 ½ to 4 tsp. hot water

1.         In 1-quart saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted.  Cool about 10 minutes.

2.         Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup.  Glazes one 10-inch angel food or chiffon cake or top of an 8- or 9-inch layer cake.

Eggs  (EVERYONE makes these)

3 eggs                                    1-2 Tbsp. Mayonnaise

1/4 tsp. mustard                    1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste 

1.         Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2.         Pour off boiling water, and re-fill pan with ice cubes in cold water.  If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3.         Peel the eggs.  Cut them in half lengthwise and remove the yolks.  Put the egg whites in the refrigerator until you are ready to fill them.

4.         Put the egg yolks in a zip lock bag.  Press the air out, close it, and mash the yolks with your hands.

5.         Open the bag and add the ingredients listed.  At home you may add other ingredients of your choice (salsa and barbecue sauce both work.)  Press the air out, close the bag, and mix with your hands.

6.         Cut off one corner of the bag.  Gather the filling up in that corner, and pipe it into the egg whites.  ALWAYS refrigerate deviled eggs.

7.         Lightly sprinkle with paprika, if desired.  This often works best to use your finger tips to pinch up some paprika and then sprinkle it from your fingers.

 
Deluxe Waffles (makes 6)

2 C. flour                                            4 eggs, separated

1 Tbsp. baking powder                    1 ½ C. milk

1 tsp. salt                                           1/2 C. melted shortening

3 Tbsp. sugar

1.            Do not make these too far ahead of time.  Beginning cooking ½ hour before serve time is adequate.  Mix flour, baking powder, salt and sugar.

2.            Beat egg yolks.  Add milk and melted shortening. Pour into flour mixture and stir to moisten. Beat egg whites until stiff, but not dry.  Fold into the batter.

3.            Bake in waffle maker.  Keep warm in single layers on a cooling rack in your top oven at 200°.

Strawberry Topping

 1 box (24 oz.) frozen strawberries in light syrup, thawed

1/4 C. sugar                          2 Tbsp. corn starch

1.         Drain strawberries, reserving the syrup.

2.         Combine sugar and cornstarch in a saucepan.  Add reserved syrup.

3.         Cook, stirring constantly, over medium-high heat until mixture thickens and boils.  Boil for 1 minute.  Stir in strawberries.  Cool.

Egg Drop Soup (Tip: Use the stock pot to fry the bacon/chicken for the salad, then wipe with paper towel, add oil from soup recipe and fry chicken in the same pot.)

TIPS: 

·         Lightly beat the egg so that no bubbles form

·         Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).

·         Stir the soup so that it "turns in a circle" around the pot. As it goes 'round the pot, drizzle the egg in.

·         Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady).

·         Begin stirring as soon as you start pouring in the egg.

·         To make shreds or threads, stir for at least 1 minute.

·         Stir the beaten egg in one direction only.

3 skinless chicken breast fillets, cut into very thin strips, no longer than 1 inch
3 tbsp. cornstarch
2 tbsp. soy sauce
1 1/2 tsp. minced garlic
1 tsp. minced ginger root
3 tbsp. fresh lemon juice
2 tsp. each grated lemon peel & sugar
1/4 tsp. pepper
1 tbsp. vegetable oil
4 (14 1/2 oz.) cans or 7 ¼ cups chicken broth (or make your own)
2 eggs, well beaten
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. snow peas, thawed or use fresh (sliced into bite-sized pieces – use the full pod if they are small, slice if they are large)
1/4 c. chopped green onions (2 large)

1.         Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger.

2.         In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel, sugar and pepper.

3.         In heavy-bottomed, large stock pot, sauté chicken in hot oil until no longer pink.  Add chicken broth and heat through.

4.         Stir lemon mixture and add to broth. Stir until simmering.  Pour beaten eggs into soup in a steady stream and mix quickly with a fork to separate the strands.

5.         Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.

 Peaches and Cream Spiced Cream Puffs

Puff Pastry:

1/2 C. margarine                  1 C water

1/4 tsp. cinnamon                1/8 tsp. nutmeg

1/8 tsp. ginger                       1/8 tsp. salt

1 C. flour                                4 eggs

1.         In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt.  Bring to a boil.

2.         Add flour all at once, stirring vigorously with a flat-edge candy paddle.  Cook until a ball forms that won’t separate.

3.         Remove from heat.  Cool 10 minutes. 

4.         Add eggs one at a time, stirring with a sturdy candy paddle until smooth after each addition. The dough will be very thick and difficult to stir.  It looks like play-dough.

5.         Drop by heaping tablespoons, 2” apart, onto parchment paper-lined sheets that are lightly sprayed with cooking spray.  Make enough for everyone in your lab section.

6.         Bake at 400° for 25 to 35 minutes, until golden brown.  Remove puffs to a cooling rack and turn your oven off.

7.         Let puffs cool in the turned-off oven for 10 minutes (this will dry them out).  Let puffs cool on a rack in the dispensary freezer.

8.         When cool, cut 1/4 off the top of each puff.  Scoop out any soft dough inside. 

Filling:           

1/2 C. whipping cream                    2 Tbsp. peach preserves

1/4 C. powdered sugar                    1/2 tsp. almond extract

1 (8 oz.) cream cheese                    1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped

1.         Beat whipping cream until soft peaks form.  Gradually add 1/4 C. powdered sugar.

2.         Add the cream cheese, almond extract, and peach preserves.  Continue beating until smooth.  Stir in chopped peaches.

3.         Fill each cream puff with peach mixture.  (You may fill up to 1 hour before serving.)

4.         Replace tops.  Sprinkle with powdered sugar.

Chocolate Cake Roll with Whipped Cream Filling

 4 eggs, separated                           1/4 tsp. salt

3/4 C. sugar, divided                       1/4 C. cocoa

1/2 tsp. vanilla                                  3/4 C. cake flour

                                                            1 tsp. baking powder

Fresh strawberries to cut into fans and use as a garnish.

1.            Pre-heat the oven to 350°.  Line a 10 ½ X 15” jellyroll pan with waxed paper.  Grease the paper.

2.            Separate eggs.  Put egg whites in a mixing bowl and whip until they begin to hold their shape.  Continue beating, and gradually add 1/2 C. sugar, one tablespoon at a time.  Whip until stiff, but not dry.

3.            Put yolks in a bowl and whip until lemony yellow.  Add 1/4 C. sugar and vanilla.  Beat 2 minutes more.

4.            Fold egg yolk mixture into the egg whites.

5.            Using your wire whip, thoroughly stir the dry ingredients together.  Using your rubber scraper, gently fold the dry ingredients into the egg mixture.

6.            Pour batter into prepared pan.  Bake for 10 to 12 minutes, or until set and no longer doughy.  Lay out a clean dish towel.  Sprinkle generously with powdered sugar.

7.            Remove cake from the oven.  Immediately turn onto the prepared towel.  Remove the waxed paper and roll up from one long end to another, in the towel.  Cool completely (freezer works well for quick cooling).

Filling (2 cups):

1 C. heavy whipping cream                       3 Tbsp. powdered sugar

1 tsp. vanilla                                                  2 C. mini marshmallows

½ c. mini chocolate chips                           3 crushed peppermint candy (place peppermint candy in Ziploc bag and crush with rolling pin),

1 pt. strawberries (for garnish)

1.            Whip the chilled cream until billowy.  Add vanilla and gradually add powdered sugar one tablespoon at a time.

2.            Stir marshmallows, crushed peppermint candy, and mini chocolate chips into whipped cream. Unroll cooled cake, and trim off the edges (if desired).Spread with the whipped cream mixture, and re-roll the cake.  Frost the cake roll with the chocolate frosting.  Check with your instructor if you are unsure of the consistency.  Chill 2 to 3 hours.  Show the cake roll to the class, then slice and enjoy.

Frosting (about 1 cup)

¼ C. butter or margarine                 2 C. sifted powdered sugar

2 ½ tablespoons milk                      ¼ C. cocoa   

½ tsp. vanilla

1.         Beat butter until creamy. 

2.         Add other ingredients, and beat until smooth.

Note:  For thinner frosting, add milk, for thicker frosting, add more powdered sugar.

Strawberry Fan Garnishes:

Use the strawberry slicing tool as demonstrated by the instructor.  Keep the stem and the top of the strawberry intact.  Fan the strawberry out and garnish the cake with the strawberries.

Cheese Soufflé (adapted from mamashealth.com) for 1 ½ qt. dish

4 eggs, separated

3 Tbsp. butter

3 Tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

3 drops Tabasco sauce

1/8 tsp. Worcestershire sauce

Paprika

1 ¼ cups milk

1 cup plus 2 Tbsp. shredded Sharp Cheddar Cheese

1/4 cup shredded Parmesan Cheese

1.         Heat oven to 350°. 

2.         Prepare soufflé dish by liberally greasing (with shortening) the bottom of the dish.  Do not grease the sides of the pan.

3.         Separate eggs. Place yolks in small bowl; beat lightly. Set aside.  With clean beaters, beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.  Melt butter in medium saucepan on low heat.  Add flour and seasonings; mix well.  Cook 2 minutes or until bubbly, stirring constantly.

4.         Gradually add milk stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly.  Reduce heat to low.  Add cheeses; cook until melted, stirring constantly.

5.         Remove from heat.  Gradually add egg yolks, stirring until well blended after each addition; cool slightly. GENTLY fold in the egg whites.

6.         Pour into a 1 ½ qt. prepared soufflé dish. 

7.         Lightly sprinkle with paprika, if desired.  This often works best to use your finger tips to pinch up some paprika and then sprinkle it from your fingers.

8.         Bake 40 to 50 minutes or until golden brown.  Show your soufflé to the class as soon as it comes from the oven.

9.         Serve immediately.

Savory Italian Frittata

1 medium Roma tomato, sliced

1 T. water

1 small onion, finely chopped (1/4 C.)

½ C. thinly sliced green bell pepper (about 1/3 of large pepper)

½ C. chopped yellow crooked neck summer squash (about ½ squash)

1 T. chopped fresh or ½ tsp. dried basil leaves

1 T. chopped fresh or ½ tsp. dried mint leaves

1 T. chopped fresh or ½ tsp. dried sage leaves

1/8 tsp. pepper

½ C. turkey sausage (4oz.)

8 large eggs

½ tsp. salt

1/2 C. shredded sharp cheddar (1oz.)

1 T. freshly shredded  Parmesan cheese

1.         Coat a 10-inch oval oven-safe baking dish with non-stick spray.

2.         Slice tomatoes into wagon wheels (to later use as a garnish).

3.         Cook squash, green pepper, onion, and water in the microwave for 2-5 minutes or until crisp/tender. Stir at 1 minute intervals, testing for doneness.

4.         Cook sausage in a skillet with seasonings. Drain off any excess grease.

5.         Arrange sausage and vegetables in baking dish in a decorative pattern.

6.         Beat the eggs with the salt and 2 T. water until foamy.  Immediately pour eggs over ingredients in baking dish.

7.         Bake in oval white ceramic baking dish, uncovered, at 325 for 20 – 30  minutes, or until bottom is set. The top will still be runny.  Place tomato slices on top and sprinkle with cheeses. Broil until cheese melts and browns a bit. Serve warm.

German Pancakes (Puffed)

6 eggs, beaten                      1 C. milk

1 C. flour                                3 Tbsp. butter

1/4 tsp. salt                            Powdered sugar and maple syrup

1.         Use the lowest oven rack position so that the pancakes can rise above the top of the pan.  Preheat the oven to 450º.   Melt the butter in a covered microwave-safe dish in the microwave for 20 seconds or until butter is melted.  Pour the melted butter in a 9” x 13” GLASS baking pan.  Place the pan in the preheated oven and heat for 5 minutes.  Watch this step carefully so that you do not burn the butter.  Immediately add the prepared batter and bake for the recommended time.

Batter:

2.         In your large KitchenAid mixer, beat the eggs until well blended.  Add the flour, salt, and milk.  Beat until combined.  Don’t over mix or pancake may not puff.

3.         Pull out oven rack and pour batter directly into the hot pan that contains the melted butter.

4.         Bake 20-25 minutes, until deep golden brown.  Show the class the pancakes to the class as soon as they come from the oven.

5.         Sprinkle with powdered sugar, and serve immediately with maple syrup.

Maple Syrup

1/2 C. granulated sugar                  1 T. packed brown sugar

1/4 C. water                                       1 T. light corn syrup

1/8 tsp. maple extract

1.         Combine all ingredients except maple extract in a small saucepan.

2.         Cook, stirring, over med-high heat until syrup comes to a full boil.

3.         Remove from heat.

4.         Add maple extract and stir.

5.         Serve hot.

  

Breakfast Strudel (makes 2 that will both fit on a jelly roll pan to bake)

1 box puff pastry dough (1 lb.)  Thaw according to package directions.

Strudel Filling:

2 Tbsp. unsalted butter

1 C. frozen cubed hash browns

1/2 C. onion, diced

1 C. green bell peppers, diced (about ½ large)

1 C. diced ham

11 eggs (one egg will be used to brush the top of the strudel)

2 Tbsp. fresh chives, minced

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese

2 tsp. orange juice concentrate mixed with 4 tsp. water 

Egg Cheese Wash:

1 egg, beaten                                   

1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded

1.         Melt butter in a large skillet.  Add potatoes and sauté 5 minutes.

2.         Add onion and bell pepper.  Sauté 3 minutes, then add the ham.

3.         Whisk eggs, chives, salt and pepper together.  Add to the pan and cook, stirring, until just set.

4.         Remove from heat.  Add cream cheese and juice.  Stir to combine.

5.         Unfold pastry.  Transfer to parchment lined jelly roll sheet.  Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough).  On each outside section, cut 8 slices.

6.         Fill the center section of each puff pastry with half the egg mixture.  Fold the strips, right then left, over the egg to form a braid.

7.         Beat the single egg and 1 Tbsp. water.  Brush on the strudels.  Sprinkle parmesan cheese on top.

8.         Bake at 375° for 30 to 40 minutes, until golden brown.  Let cool 5 minutes before slicing.
Note:  You may make this a day ahead and refrigerate overnight.

Custom Quiche

1 9-inch unbaked pie crust (instructions below)

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked in microwave until crisp and crumbled

1/2 tsp. salt

¼ tsp. dry mustard

3 eggs, beaten

1 cup half and half

1 cup (by volume) other ingredients:

½ chopped green pepper 

4 oz. sliced mushrooms

½ tomato

2 green onions (thin-sliced and chopped)

1.         Pre-cook green pepper, mushrooms, tomato, and green onions by

microwaving for 2 minutes, stirring occasionally.  Blot the vegetables dry on a paper towel.

9-inch Pastry:

1 ½  C. flour                         

1 tsp. salt      

½ cup + 2 Tbsp. shortening

3-5 Tbsp. ice cold water

1.         Combine flour and salt.  Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of kidney beans.

2.         Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour is moistened.  DO NOT use the pastry cutter to mix in water.

            (Add 1-2 tsp. more if necessary). Do not over-mix dough.

3.         Gather dough into a ball.  Roll out and place in a 9” pie pan. Flute edges.

4.         Prick the sides and bottom of the crust.  Set aside for quiche.

Making the Quiche:

1.         Prick unbaked pastry shell.  Bake at 425°for 10 minutes.

2.         Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3.         Combine eggs, half and half, and seasonings in a medium bowl.  Beat.

4.         Pour eggs in pie shell over meat and vegetables.  Microwave on high for 10 minutes.   Put foil collar on pie pan.  Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5.         Remove from oven and let stand 10 minutes before cutting.
 

Quiche Topping: 

¼  C. seedless raisins

1 Tbsp. flour                                     

1 tsp. butter

2 Tbsp. brown sugar

¾  C. apple cider

1.         Place all ingredients in a blender and blend until all raisins are finely chopped.

2.         Pour into a small saucepan.  Boil 1 minute until clear and no longer cloudy.

3.         Spread over warm quiche.

Cobb Salad  (adapted from Betty Crocker Cookbook)

¾ pound skinless, boneless chicken breast thinly sliced and stir-fried until done

4 slices bacon crisply cooked and crumbled (1/4 cup)

3/4 cup crumbled blue cheese (3 oz.) reserve 1 oz. for the dressing

1 medium ripe avocado, pitted, peeled, and sliced thinly into wedges  

2 medium tomatoes, chopped into cubes (1 ½ cups)

3 hard-cooked eggs, peeled and sliced thin

1/2 head romaine lettuce, leaves separated and torn into bite-size pieces

½ head iceberg lettuce, torn into bite-size pieces
1 cup chopped watercress lettuce (tough stems removed)

Dressing:

1/4 cup red wine vinegar

1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, finely minced
1/4 teaspoon salt

2 teaspoons sugar
1/2 teaspoon coarsely ground black pepper
1/3 cup olive oil

1.         Cut the hard-cooked eggs into 1/8 in slices using a wire egg slicer.  Set aside.  Wash all produce and tear the lettuce into bite-sized pieces.  Place the lettuce and watercress in the salad spinner and cover with cold water.  Allow the lettuce and watercress to crisp as you prepare the remaining salad ingredients.

2.         In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.   In the same pan, stir-fry the chicken breast slices (if not precooked – if it is precooked, simply slice).

3.         Pour the water from the salad spinner and spin the lettuce and watercress dry.  Make a bed of the lettuce on a large platter.  Arrange the eggs, bacon, herbs, watercress, turkey, avocados, tomatoes, and the ½ cup blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern covering the lettuce almost completely.

4.         In your blender, blend together the all the dressing ingredients plus the1 ounce blue cheese.

5.         Pour the dressing over the salad. Serve immediately.