If you don’t do much cooking with eggs as the main ingredient, now is a great time to experiment with recipes using versatile eggs. During Georgia Egg Month, Atlantans are busy cooking tasty meals using eggs. The entire month of May is a great time to get cooking and discover some new ways to use organic eggs that will become your favorites.
From the simple to the sublime, organic eggs are a wonderful asset for Atlanta cooks. For breakfast or when you’re in a hurry, scrambled or boiled is the way to go. Scrambled eggs with a little cottage cheese and cheddar cheese plus your choice of chopped vegetables and spices makes a good start to your day or will take center stage for lunch or a light dinner. Cooked on the stovetop or in the microwave, making scrambled eggs can be on the table in a couple of minutes.
According to the Georgia Egg Commission, the best way to make hard-cooked eggs is to place eggs in a single layer in saucepan. Add enough tap water to come at least one inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Cover and let eggs stand in the hot water about 15 to 17 minutes for Large eggs. (Adjust time up or down by about 3 minutes for each size larger or smaller.) Immediately run cold water over eggs, or place them in ice water until completely cooled. To remover shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at large end. Hold egg under running cold water, or dip in bowl of water to help ease off shell.
Here are some tried and true recipes from readers. Be sure to use organic eggs:
Customizable Egg Salad
- hard-cooked eggs (allow two for each serving)
- approx. 3 tablespoons (use more or less as needed) Miracle Whip, Hellman’s mayonnaise, or Ranch salad dressing for each serving
- salt and black pepper to taste
- stir in any of the following to taste: chopped cooked bacon, minced celery, chopped green onion, green peas, chopped fresh spinach, grated carrot, chopped bell pepper, chopped jalapeno pepper, chopped pickles, chopped nuts, chopped fresh basil, chopped dill weed (use your imagination to come up with tasty combinations that your family will love)
Coarsely chop eggs and fold in your choice of ingredients. Serve immediately or cover and refrigerate for up to two days.
“Whenever You’re Ready” Egg Casserole
- 4 large eggs
- 1 cup fat-free cottage cheese
- 2 tablespoons butter, softened
- 1 cup shredded pepper-jack cheese
- salt and pepper to taste
- jar of your favorite chunky salsa
In a medium bowl, beat eggs then add cottage cheese, butter, cheese, salt and pepper. Cover and refrigerate up to 24 hours or can be baked immediately. Bake at 350 degrees F. for 30 minutes or until center is almost set. Let stand five minutes before serving. Cut into six portions. Serve salsa over each. Refrigerate leftovers and reheat in the microwave just until hot.
Make this as a side dish for breakfast, lunch, brunch, or even dinner. Add approx. 1-1/2-cup of raw or lightly cooked chopped vegetables before cooking for a healthier dish. Add approx. 1-1/2 cups chopped cooked meat before cooking to make it the main dish.
Yield: 6 servings
Eggs Benedict Strata (tastes like Eggs Benedict without the hassle)
- 6 English muffins
- 10 -12 ounces Canadian bacon or ham)
- 8 large eggs
- 2 cups reduced-fat milk
- 1 teaspoon onion powder
- cooking spray
- black pepper, cayenne pepper to taste
- 3 cups prepared No Fuss Hollandaise Sauce
Cut or tear muffins into 1/2-inch cubes. Set aside.
Cut or tear Canadian bacon into 1/2-inch squares. Set aside.
Beat the eggs well in a medium-size mixing bowl. Blend in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Place half the Canadian bacon evenly in bottom of dish. Place muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, placing it evenly over the bread. Pour egg mixture over top. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
While casserole bakes, make Easy Hollandaise Sauce (see below). To serve, cut casserole into 10 pieces and place on plates. Spoon at least 2 tablespoons warm Hollandaise Sauce over each portion just before serving.
Yield: 10 servings.
No Fuss Hollandaise Sauce
- 1 cup butter (2 sticks), melted
- 8 large egg yolks
- 1 cup heavy cream
- 4 tablespoons lemon juice
- 2 teaspoons spicy brown mustard
Cut the butter into small pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Yield: approx. 3 cups
Forgotten Cookies (to use the leftover egg whites when you make the No-Fuss Hollandaise Sauce)
- 8 large egg whites
- 2 teaspoons pure vanilla extract
- 1 teaspoon cream of tartar (stabilizes egg whites and adds more volume so be sure to use it when making any meringue recipe; you can substitute white vinegar at 1/8 teaspoon per egg white if you cannot find cream of tartar)
- 1/4 teaspoon salt
- 2 cups sugar
- 4 cups chocolate chips (can use mini chocolate chips if desired)
Preheat oven to 350 degrees F.
In a metal bowl, beat egg whites a hand-held beater until soft peaks form. Add vanilla, cream of tartar, and salt. Continue to beat, adding sugar a little at a time. Beat until stiff peaks form. Fold in chocolate chips.
Put meringue into a gallon-size plastic freezer bag. Cut a small hole in a bottom corner of the bag so the meringue will come out in a string about the size of a thick pencil.
Have four cookie sheets lined with parchment paper or aluminum foil. Squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1-1/2-inch in diameter. Work quickly so the meringue won’t wilt. If the weather is hot, turn on the air conditioning or refrigerate the mixture before beginning.
Place cookie sheets in oven on upper and lower racks and overlap pans if necessary to make them fit. Close the oven door and turn off the oven but leave the oven light on. Let them stay in the closed oven all night and do not open the door.
Remove from oven the next morning and store in airtight containers.
Yield: about 80 – 100 cookies of approx. 1-1/2-inch diameter at the base (recipe can be divided as necessary to use up leftover egg whites)
Note 1: You can drop mixture by heaping teaspoonfuls onto parchment paper-lined baking sheets which makes them look more like the ones many of us remember from our childhoods.
Note 2: You can leave out the chocolate chips if desired. Add in chopped nuts or any flavor baking chips. You can substitute maple, mint, lemon, or any flavor extract for the vanilla.