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10 Deviled Egg Recipes For World Egg Day

YumSugar — Fri, 09 Oct 2009 06:50:16 -0700

Today is World Egg Day, and I'll be celebrating by eating eggs - one of my favorite foods ever - all day long. As I mentioned before, there are countless ways to eat them, but tonight I want to serve eggs as an appetizer in one of my beloved dishes: deviled eggs. The basic recipe is incredibly simple, yet there are so many ways to display a sophisticated take on them. Are you ready to see how? Then let's get cracking!

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Kitchen Experiments: Baked Egg in a Ham Shell

YumSugar — Fri, 11 Jan 2008 10:03:38 -0800

Earlier this week, I wanted a simple, yet hearty breakfast. I knew I had some eggs and ham, but I didn't have a lot of time. I had to get ready for work, but also wanted something yummy. That's when I remembered baked eggs. Baked eggs are great because you can pop them in the oven, get ready for work, and have a warm breakfast before you leave.

I was originally going to have a simple egg, but then thought about lining a ramekin with ham in order to make a self-contained meal. Next I decided to toss in some tomatoes sautéed in garlic. To find out how it all turned out and get the recipe I used, read more.

The overall concept was a good one, I don't think you can really go wrong with a baked egg. However, my dish was a bit runny. I halved the tomatoes, but didn't really let them cook down much. This was a mistake, I should have let them cook down as they weren't seeded and the tomatoes were really watery. There was nowhere for the liquid to go, so the bottom of my creation was a bit soggy. The top, however, was great. Next time, I won't get lazy with the tomato cooking!

Baked Egg in a Ham Shell
A kitchen experiment by YumSugar

handful of plum tomatoes, halved
1 clove garlic
2 slices of ham
1 tbsp. jack cheese
splash of milk
1 egg
salt pepper
olive oil

Preheat oven to 375ºF.
Grease a small ramekin or one slot in a muffin tin. Place two pieces of ham inside the ramekin, make sure they overlap to create a sort of crust. Set aside.
In a small pan on medium heat, heat a small amount of oil until shimmering. Add garlic and sauté until fragrant.
Add tomatoes to pan, salt, and cook for a few minutes.
Spoon tomato mixture into the ham shell. Add a splash of milk and cheese.
Crack an egg on top of the mixture. Sprinkle with salt and pepper.
Place ramekin on baking sheet and place into the oven. Bake for about 20 minutes or until egg white has set.

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Have You Ever Poached An Egg?

YumSugar — Fri, 06 Apr 2007 08:51:37 -0700

It's no secret, I love eggs. I've perfected my fried egg and my hard and soft boiled, but I'm still working on my poached egg. I've read all the tips (and there are a lot of them, a bunch of conflicting points of view as well) and can make a pretty decent egg, even if it does look ragged. Last night I thought I'd give poaching another try (so much healthier than fried eggs) and have a poached egg on top of cut up toast, sliced tomatoes and parmesan cheese. Here's how I went about doing it:

Fill a skillet nearly full of water (at least one inch so to cover the egg completely.
Add a pinch (approximately 1 tsp) of salt and about 1 tbsp of white vinegar (this is to help prevent the "feathered" edges).
Heat on hight until water is boiling. Meanwhile crack egg into a small cup (like a handled cup measure).
When water is boiled, lower the lip of the cup into the water and slide eggs into boiling water. Remove from heat and cover for 4 minutes. I personally like it when the yolk is super runny, so I stop when the yolk is not completely milked over (about 3 minutes).
Gently remove from pan with a slotted spoon.

This time it came out okay. I could always trim the ragged edges off (which is recommended by many cookbooks), however it was just dinner for me, so there was no need.

Have you ever made poached eggs? What are your tips? Tell us below!

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