{"id":15919,"date":"2018-09-27T16:28:00","date_gmt":"2018-09-27T23:28:00","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=15919"},"modified":"2022-11-20T18:06:42","modified_gmt":"2022-11-21T01:06:42","slug":"egg-citing-ideas","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/egg-citing-ideas\/","title":{"rendered":"Egg Citing Ideas"},"content":{"rendered":"<h2>Egg in a Hole<\/h2>\n<ul>\n<li>Start with a nice fat piece of garlic bread, brioche, etc.<\/li>\n<li>Use a 2 1\/2 in biscuit cutter to cut a hole into the egg<\/li>\n<li>Butter the bread &#8211; both the hole and the bread &#8211; on both sides<\/li>\n<li>Cook one side over medium heat\n<ul>\n<li>&#8211; Sprinkle with garlic, onion or GTP<\/li>\n<li>Optional:&nbsp; add sauteed onion or chorizo<\/li>\n<\/ul>\n<\/li>\n<li>Flip, add an egg into the hole<\/li>\n<li>Top with shredded cheese<\/li>\n<li>Cook another 2 minutes<\/li>\n<\/ul>\n<h2>Poached Eggs<\/h2>\n<ul>\n<li>Break egg into a strainer &#8211; discard water<\/li>\n<li>Transfer to bowl &#8211; yolk intact<\/li>\n<li>Add 2 TBL vinegar<\/li>\n<li>Bring up to boil, then reduce to a simmer<\/li>\n<li>Swirl hot water to create vortex<\/li>\n<li>Put egg into water\n<ul>\n<li>2 min soft &#8211; 3 min hard<\/li>\n<\/ul>\n<\/li>\n<li>Remove and tap strainer on paper towel<\/li>\n<li>HINT:&nbsp; If many of them, put into ice water\n<ul>\n<li>30 seconds to warm it up<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>Poached Egg Brunch<\/h2>\n<ul>\n<li>In skillet add 1 TBL EVOO and a few cloves of garlic<\/li>\n<li>Add asparagus and cook 3-5 minutes<\/li>\n<li>Plate proscuitto<\/li>\n<li>Top with asparagus<\/li>\n<li>Add poached egg<\/li>\n<li>Spritz with lemon<\/li>\n<li>Add some shaved Parmesan<\/li>\n<\/ul>\n<h2>Hard Boiled Eggs<\/h2>\n<ul>\n<li>Use old eggs<\/li>\n<li>Bring water up to boiling, then reduce to simmer<\/li>\n<li>Slide eggs into water\n<ul>\n<li>6, 8 or 10 minutes depending on how well cooked you like them<\/li>\n<\/ul>\n<\/li>\n<li>Transfer to ice bath, and peel &#8211; dipping frequently<\/li>\n<\/ul>\n<h2>Egg Florentine<\/h2>\n<ul>\n<li>Slice of fresh tomato on plate<\/li>\n<li>Bring water to boil<\/li>\n<li>Blanche spinach for about 60 seconds\n<ul>\n<li>Place on tomato<\/li>\n<\/ul>\n<\/li>\n<li>Poach egg 2 minutes &#8211; place on spinach<\/li>\n<li>Top with grated Parmesan cheese<\/li>\n<\/ul>\n<h2>Egg on Toast<\/h2>\n<ul>\n<li>Prepare and butter your toast<\/li>\n<li>Prepare your egg &#8211; poached or fried<\/li>\n<li>Serve on the toast<\/li>\n<\/ul>\n<h2>Steamed Egg<\/h2>\n<ul>\n<li>Put egg into small oiled glass bowl<\/li>\n<li>Put into shallow water bath &#8211; nearly boiling<\/li>\n<li>Cover<\/li>\n<li>Let steam for 3-6 minutes<\/li>\n<\/ul>\n<h2>Egg Nests aka Cloud Eggs<\/h2>\n<ul>\n<li>Separate 2 eggs &#8211; yolk from whites<\/li>\n<li>Beat whites to stiff peaks w\/ dash of cream of tartar<\/li>\n<li>Form into nests on parchment paper<\/li>\n<li>Option:&nbsp; Put mushroom cap into nest<\/li>\n<li>Bake 450\u00ba for 8-10 minutes<\/li>\n<li>Put yolk into nest (or mushroom cap)<\/li>\n<li>Bake another 3 minutes<\/li>\n<li>Serve on <a href=\"https:\/\/www.grandpacooks.com\/recipes\/ekmek-and-other-breads\/\">ekmek<\/a><\/li>\n<\/ul>\n<h2>Seared Scrambled Eggs<\/h2>\n<ul>\n<li>Cook sliced Portobello (or <span class=\"ILfuVd NA6bn\">brown crimini <\/span>) mushrooms in butter<\/li>\n<li>Add diced tomatoes<\/li>\n<li>Meanwhile, toast a slice of French bread<\/li>\n<li>Scramble 3 eggs in 1-2 TBL COLD butter<\/li>\n<li>Whisk\/mix in hot skillet<\/li>\n<li>Take off the heat just when it starts to congeal<\/li>\n<li>Add 1\/2 tsp cream or creme fresh<\/li>\n<li>Season with salt and pepper at the last minute<\/li>\n<li>Top with chives and drizzle with EVOO<\/li>\n<\/ul>\n<h2>Hash Browns with Egg<\/h2>\n<ul>\n<li>Grate or dice finely one russet potato<\/li>\n<li>Fry in 1 TBL butter and 1 TBL EVOO in very hot skillet<\/li>\n<li>Optional:&nbsp; Add pieces of corned beef or cut up pieces of bacon<\/li>\n<li>Add diced onion when potato starts to brown<\/li>\n<li>Add diced tomato when onion becomes translucent<\/li>\n<li>Optional:&nbsp; Add 1 tsp tomato paste when most liquid is gone<\/li>\n<li>Create one or two nests in the potatoes<\/li>\n<li>Add egg(s)<\/li>\n<li>Optional:&nbsp; Sprinkle lightly with shredded cheese<\/li>\n<li>Cover skillet<\/li>\n<li>Turn off heat and let egg cook on residual heat 1 minute<br \/>\n2 minutes if you don&#8217;t like runny yolks<\/li>\n<\/ul>\n<h2>Hamburger Eggs and Cheese<\/h2>\n<ul>\n<li>Oil a cupcake pan<\/li>\n<li>Press hamburger into the cups<\/li>\n<li>Bake at 400\u00ba for 15 minutes<\/li>\n<li>Remove and add grated cheese<\/li>\n<li>Bake another 5 minutes<\/li>\n<li>Put egg into the cup and put back into oven<\/li>\n<li>Close door and turn off the oven<\/li>\n<li>Egg is finished in 10-15 minutes<\/li>\n<\/ul>\n<h2>Egg Basket<\/h2>\n<ul>\n<li>Cut puff pastry into slices<\/li>\n<li>Weave a pattern and place over top of a small bowl<\/li>\n<li>Bake 375\u00ba for 25 minutes<\/li>\n<li>Remove and take from bowl<\/li>\n<li>Invert and add chopped ham, cheese and a whole egg<\/li>\n<li>Bake another 10 minutes<\/li>\n<\/ul>\n<h2>Hollandaise Wanna-be<\/h2>\n<ul>\n<li>Separate 4 eggs (set whites aside for another day)<\/li>\n<li>In double boiler, add 4 tabs of COLD butter and yolks<\/li>\n<li>Add 1\/2 tsp vinegar, lemon zest, a bit of black pepper<\/li>\n<li>Stir until egg starts to thicken, but not congeal<\/li>\n<li>Pour over English muffin topped with ham or spinach<br \/>\nand then topped with a poached egg<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Egg in a Hole Start with a nice fat piece of garlic bread, brioche, etc. Use a 2 1\/2 in biscuit cutter to cut a hole into the egg Butter the bread &#8211; both the hole and the bread &#8211; on both sides Cook one side over medium heat &#8211; Sprinkle with garlic, onion or &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/egg-citing-ideas\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Egg Citing Ideas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196,183],"tags":[],"class_list":["post-15919","post","type-post","status-publish","format-standard","hentry","category-collection-index","category-book-cookin-yer-eggs"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=15919"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15919\/revisions"}],"predecessor-version":[{"id":22411,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15919\/revisions\/22411"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=15919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=15919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=15919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}