Eggs
1930 recipes found
Chocolate Cocoa Cake
Egg Lemon Soup with Matzos
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered in water with aromatic vegetables to create the broth. You can make a very tasty vegetarian version using garlic broth (my favorite) or vegetable broth. I like to add steamed Swiss chard when I stir in the egg-lemon mixture, but you could add another green spring vegetable, like fresh peas, spinach or asparagus. Steam them first until tender and add to the soup just before serving.
Sauteed Pork With Chinese Egg Noodles
Lemony Parsley-and-Egg Soup
Roman Egg Drop Soup
Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make “i straccetti,” or savory, eggy little rags.
Baked Ricotta
Egg Lemon Soup
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
Cheddar-Walnut Gougères
Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you’d use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They’re slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I’ve been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that’s meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It’s good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they’re solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.
Egg and Lemon Soup with Ramps
Susan Gubar’s Matzo Ball Soup
To comfort you and yours, here is my recipe for The World’s Lightest Matzo Balls (which evolved over the years from Jennie Grossinger’s cookbook “The Art of Jewish Cooking.”). While cooking, they rise to the top.
Rich Garlic Soup With Spinach and Pasta
This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.
Flan de Leche
This traditional Iberian flan, is now sometimes called “Flan a la Antigua," or Flan of the Past. That’s because it doesn’t include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology — blender and microwave — to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.
Tiny Pancakes For Caviar
Eating caviar in a restaurant or supplying it for a group of people is extravagant to the point of recklessness. Buying a small tin and demolishing it entirely yourself is hedonistic heaven. I love these pancakes with caviar. Unlike regular blini, they do not need yeast, so they take only a few minutes to rustle up. I think of them as potato pancakes, but actually they use only a little potato starch, not real potatoes. They are very plain and not enormously potatoey, but they are the best carrier imaginable for anything salty. (Try them with sour cream and lox.)
Eggnog
Homemade eggnog is simple, a recipe for novices, as long as they can whisk. Where many eggnogs go wrong is that they rely more on cream than on alcohol. It’s not a liquid dessert. It’s a drink, whose coarse edges are muted with cream and eggs. “The Joy of Cooking” has a recipe that hits all the right points, some of them in excess. Made as is, the drinker is apt to experience a brief moment of jolly followed by blacking out. For my adaptation, I cut some of the cream with milk and cut back on the alcohol just a touch so one could finish a glass while still holding onto it.
Black-and-White Cookies
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Pear and Frangipane Crostata
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top — apples or pears in the cold months, cherries and stone fruit in summer — but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.
Crabmeat Justine
Alice B. Toklas's Bavarian Cream
BBQ Eggs
Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.
Classic Sugar Cookies
Everyone needs a good sugar cookie recipe. If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.
Spanish Tortilla with Mushrooms and Kale
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A nonstick pan will improve the chance for success.
Curried Tomato Sauce For Soft-Cooked Eggs
Strawberries With Brown Butter Shortcake
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
