Eggs
1930 recipes found
Grilled Eggplant Salad
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Steamed Eggplant With Spicy Peanut Sauce
Squash Blossom and Garlic Frittata
Somewhere, in a book, I read about how Italians make frittatas with zucchini blossoms. Because they can. And over the years I've been training myself to make thinner frittatas with fewer ingredients and to let them cool to room temperature, like Italians do. Because everything they do seems better than what we do. - Amanda
Raspberry Egg Cream
I've never had an Egg Cream in my life, but I read an interesting article about them in The New York Times this morning and wanted to experiment.
Vanilla Egg Cream
For this vanilla egg cream recipe, stir the vanilla bean and seeds into the sugar and 1/3 cup water in a small saucepan. Bring to a boil and cook for 3 minutes.
All-Purpose Recipe for Food (a la Bittman)
We’ve found this all-purpose recipe to be adaptable to almost any cuisine.
Eggs with Chervil, Feta & Heirloom Tomatoes
Eggplant & Tomato Dip
Growing up in Russia, both my parents and grandparents made this simple roasted eggplant and tomato dip. This recipe is easy and delicious!
My beloved home made mayonnaise
Home made mayonnaise is something I have always had since I was a child. With boiled fish, boiled potatoes and vegetables, with bread as a snack but above all as a dip. You can use this mayonnaise as a dip for everything savory and any crudités. But my favourite use is for the fondue bourguignonne my grandmother used to prepare every year for my birthday. Home made mayonnaise is so delicate that you can have it just plain but it can also be enriched with any kind of spices (I like curry), minced parsley and garlic, or even ketchup to have it pink (which is a perfect dip for shrimps). While blending, sometimes curds could form: you can save it by adding another egg and make a bigger quantity in the same container. The amount of necessary oil is rough as it could vary a lot according to the kind of oil and the dimension of the egg.
Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Poached Egg Soup (Changua con Huevo)
There is a complexity to this Poached Egg Soup recipe: cilantro, amazing textures, green onions, the lovely blend of milk and stock, and that poached egg.
Nana's Cheese Breads
This recipe has been a family tradition since before I can remember. Every Christmas Eve, my Nana makes these bite sized cheese breads to go around before dinner. I've never seen an appetizer disappear as fast as this one does with my family. This recipe is so simple with very few ingredients and requires minimal effort when hosting a party. The flavor of these cheese breads will have you craving them after the first bite!
French baguette, with Parmigiano Reggiano Cheese, Italian Organic Fig preserve and Balsamic Glaze
My local grocery store is now carrying a selection of Di Bruno cheeses, as well as various condiments and jams. I created this recipe for an appetizer for one of my dinner parties, and it was a hit....The blend of sweet fig and savory balsamic, along with the melted cheese, was a delight to the senses!
Soft Mascarpone Scrambled Eggs
I learned how to make creamy Mascarpone scrambled Eggs, and now I crave them regularly. Good, free-range eggs are paramount to this recipe, for taste & safety.
Layered Vegetable Torte
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Sunny Side Up with Basil
I grew up in Greece. Basil is everywhere! My grandmother would make this for me at least a few times a week. Not only did we have fresh basil we had fresh eggs from our chickens! I think of my childhood and my grandmother every time I eat eggs with basil. Make sure you have a slice of bread to mop up the yummy olive oil!
Caramelized Balsamic Gelato or Ice Cream
This creamy and rich custard-based ice cream recipe has a wonderful caramel flavor, but with a sneak attack of tart balsamic. It truly is a must-try dessert.
Salade Lyonnaise
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
First time "plain cream" ice cream
Got an ice-cream insert for my mixer--today was my first attempt. My son came up with the idea of starting with the basics, with a request for "plain" ice cream. Not even vanilla, because according to him: "vanilla is a flavor". He's right. Also: Mom's a cheater. Some Notes: With ice cream this unadorned, try to find eggs & dairy as fresh and high quality as possible. Also: I use a 50-50 combination of fine maple sugar and "sugar in the raw". I used 4 egg yolks because that's what I had in the fridge. I imagine the ice cream would be delicious with 7 or 8, and also good with 0 or 1.
Poppa Hy's Matzoh Brei
My Poppa Hy was a fabulous dancer, a dress designer, a card shark, a wonderful grandfather, and he made hands down the greatest matzoh brei ever. Saturday morning breakfast was the highlight of every weekend visit. He would come home from temple, change his clothes make coffee in their old fashioned percolator and slowly and methodically , start making matzoh brei. We would sit at the table waiting for each pancake to arrive, cut into 8 perfect slices. I like 3/4 of mine with salt, pepper and cottage cheese, and the last with wedge with maple syrup, my brother goes for maple syrup and blueberries. Poppa Hy had a magic pan which is currently in my cousins possession, though that is in negotiations.
Baby Ham & Eggs
I was at a little Mediterranean cafe the other night and had the most interesting appetizer: A thin slice of baguette, topped with Basterma (also known as Armenian Pastrami) and a fried quail egg. Simple and delicious. This dish, of course, got me thinking...and I came home devising many quail egg combinations in my head. And...as fate would have it we stumbled upon the most gorgeous quail eggs at our little local market. This is what I came up with:
Warm Deconstructed Caesar Salad
eggs and baskets
This is more of an idea than an actual recipe, so I am including the what and you can determin the how much / how many based on what your need is - I love serving this tray of treats at parties because each little bite packs a real flavor punch, plus, they're cute! May I suggest serving blood orange mimosas with them?
Artichoke Hearts and Onion Omelette - Omelette aux Oignons et Coeurs d' Artichauts
This isn't a traditional omelet recipe, it's a fried egg mixture with vegetables. I vary the ingredients from onions to asparagus, spinach, or artichoke hearts.