Savor and Share: Eggs

The egg has been a presence at the global table for quite a while. So thank a chicken, and then share your favorite ways to use this longtime favorite food for the Recipe Box of Dec. 20. (On Dec. 13, we will bring you our holiday cookie guide.)

Post recipes using the comment link below or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember soup recipes for Dec. 6. And it’s not too early to think about recipes for New Year’s favorites for Dec. 27.

Categories: Reader favorites
Joe Stalvey

2 Responses

  1. eileen fischer says:

    From Mary Grenier of Bridgeport, this week’s cookbook winner:
    Cheese and Bacon Strata
    10 slices white bread, dry, with crusts removed, cubed
    1/2 pound shredded cheddar cheese
    1 pound bacon, cooked and crumbled
    4 eggs
    2 2/3 cups milk
    1 tablespoon onion flakes
    1 pinch basil
    1/4 cup, or less, melted butter or margarine
    In a 9- by 13-inch baking dish, or 2-quart casserole, layer bread cubes, cheese and bacon. In a separate bowl, combine eggs, milk, onion flakes and basil. Pour mixture over bread. Top with melted butter or margarine. Refrigerate overnight or eight hours. Bake, covered with foil, in a 350-degree oven for 30 minutes or until golden brown.

    From Dorothy Coleman of New Milford:
    Easy Chilies Rellenos
    Serves 4
    6 eggs, separated
    1 tablespoon all-purpose flour
    1/4 teaspoon salt
    1 (4-ounce) can green chillies, drained and diced
    2 cups cheddar cheese, shredded
    Sour cream
    Beat egg whites until soft peaks form. Beat yolks lightly with a fork, add flour and salt and mix until smooth. Fold in the egg whites until well blended. Turn half the mixture into a well-greased eight-inch glass dish or pan. Cover with the drained chilies and cheese. Top with remaining egg mixture. Bake in a 325-degree oven about 25 minutes. Serve with sour cream and salsa.

    From Mary Evers of Stratford:
    Creamy Scrambled Eggs
    Serves 5
    7 eggs
    1/4 cup milk
    1/4 teaspoon salt
    1/16 teaspoon pepper
    6 ounces chive cream cheese cut into small cubes
    Fresh parsley
    Beat together eggs, milk, salt and pepper. Heat butter in a large skillet and pour in eggs. Cook until half done. Sprinkle cream cheese cubes over top. Stir slightly, remove from heat and serve garnished with parsley.

    From Mary Evers of Stratford:
    Eggs in Purgatory
    Makes 8 servings
    1/2 cup chopped onions
    1 large clove garlic, mashed
    1 tablespoon bacon fat
    1 (28-ounce) can diced tomatoes
    1 1/2 cups water
    3 tablespoons minced canned green chilies
    2 chicken bouillon cubes
    4 teaspoons oregano
    8 eggs
    Grated cheddar cheese
    In a large skillet, saute onion and garlic in bacon fat until tender. Add tomatoes, water, chilies, bouillon and oregano and simmer, covered, for 30 minutes. This is the basic sauce.
    Slip eggs into simmering sauce, cover skillet and cook over low heat for 10 minutes. Sprinkle with cheese. Serve over hot toast.

  2. Frittata with Leeks and Yellow Squash

    6 Eggs
    1/4 cup Grated Parmesan Cheese
    1/4 cup Low Fat Shredded Mozzarella Cheese
    1 Teaspoon Butter
    1 Leek chopped, white part only
    2 Small Yellow Squash thinly sliced

    Preheat oven to 500 degrees. In an oven proof skillet on the stove over medium heat, melt the butter until it foams. Beat the eggs with the parmesan cheese. Add the beaten eggs to the foamed butter. The eggs will begin to set. As the eggs are setting, push the eggs from the side of the skillet and move the uncooked egg over by tilting the pan. In the center of the eggs, add your cheese, leeks and summer squash. Remove skillet from the stove and put entire skillet in oven. Let eggs finish cooking in the oven. This takes about 5 to 8 minutes. Remove from oven, cut and serve. Serves 4.