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Egg recipes to please the palate

April 18, 2012

With the abundance of Spring eggs comes the desire to take advantage of this excellent  source of protein and nutrition.  Here are a few recipes I’ve tried and enjoyed in the last week:

Angel Food Cake- recipe from Better Homes and Gardens (click here)

This recipe takes a dozen egg whites, or about 1 1/2 cups.  I was always intimidated by the thought of making an angel food cake from scratch, but it is so fast and easy.  I’ve made it 4-5 times, and it’s never come out bad. Just make sure you use the right pan! I have this one. I am too lazy to sift my ingredients- that, and I think my sifter was used for something outside at one point and it never came back to the kitchen- so I stick the flour and powdered sugar in the blender for about 30 seconds and it seems to do the trick. I’m sure sifted flour would be lovely.
Creme Brulee- recipe from Martha Stewart (click here)

After you make the angel food cake, you will be left with more than a few egg yolks. Solution: Creme Brulee! Here is another impressive dessert people shy away from creating at home, but it is really not difficult to make. You will need some ramekins and if you want to get fancy a little propane torch helps make the crystallized sugar on top a snap. We got both of these for our wedding and have used the ramekins for everything. Follow the instructions, and you will be on your way to enjoying this tasty treat. I also love that you can substitute  canned coconut milk for cream/milk in these recipes, and get a comparable taste. My youngest son and I can’t eat dairy products, so a creamy dessert is a great treat! I’ve played around and made a pumpkin version, a chocolate chip brulee, and even a honey and stevia sweetened brulee…and it always turns out great.


Before you eat all those desserts (albeit high protein!) you might need something a little more savory. I recently started making frittatas for Saturday breakfast. Warren likes to start his day with  something substantial since he does a lot of physical labor on Saturdays. Below are some basic instructions; you will see it hardly needs a recipe, and you can use whatever you have on hand. Add whatever you have on hand. Again, since I have to stay away from dairy this is a good alternative to quiche and also less expensive. If you want to add cheese you can always sprinkle it on top before baking.

Basic recipe- Serves 6.

Saute whatever veggies and or meats you have on hand…onions, peppers, one thinly sliced potato, 1/2 lb. spicy ground sausage, etc. in a 12-inch cast iron skillet with a generous amount of butter and olive oil. In a medium bowl, whisk together 12 eggs. Add 1 teaspoon sea salt, pepper to taste, and any other herbs you have on hand and would like to use. I like Italian seasoning. Fresh basil is nice; rosemary adds flair. It all depends on your mood! Pour the egg/spice mixture over the cooked veggies and bake at 375 degrees for 18-20 minutes. Top with sliced green onions, halved cherry tomatoes…are you beginning to get the idea that there’s no wrong way to make a frittata? I love washing only one pan, and we usually have a little left over for a quick snack or lunch.

Bon Appetit!

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