YumSugar

Do You Like Runny Eggs?

partysugar — Thu, 08 Jan 2009 06:45:59 -0800

On New Year's Day, out at brunch, I ordered poached eggs - extra runny. My friend asked for fried eggs, over hard. They messed up our orders: I got the hard eggs and he got the runny eggs. We were both incredibly disappointed, but when he saw the egg ooze golden yolk all over his plate, he totally gagged! He finds runny eggs disgusting, but I happen to love them. Where do you stand?

Off to Market Recap: Egg Cups

partysugar — Mon, 06 Apr 2009 06:50:06 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. I asked you to help me by heading off to market in search of egg-cellent egg cups.

You bookmarked the cups in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Originally I wanted bold, colored, or printed cups, but I've decided the simple elegance of these plain white egg cups is refreshing. I prefer white servingware because it makes the dish pop and is better for food photography. Thanks to bengalspice for saving these delightful egg cups. Browse the entire collection, by clicking to the right below.

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!

Off to Market: Egg Cups

partysugar — Mon, 30 Mar 2009 06:50:51 -0700

Easter is around the corner and I've got eggs on the brain. With its runny yolk and just cooked white, a soft boiled egg is one of my favorite breakfasts. However, I rarely treat myself to them because I don't own any egg cups. Every time I make a soft boiled egg, I eat it out of a shot glass! Since I'm 27 and a half, it's time I grow up and get some egg cups. Can you help me find them? Look for fun egg cups that are dishwasher safe.

Bookmark the cups you discover in the Yum Market on TeamSugar with the keyword tag, Egg Cups. Happy hunting! Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details! Not sure where to start looking? Be inspired by some of my favorite online stores when you read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Fast & Easy Dinner: Fried-Egg Caesar Salad

partysugar — Wed, 11 Mar 2009 06:50:00 -0700

Traditionally a raw egg yolk is used to make Caesar salad dressing. However, this ingenious recipe places a fried egg on top of the salad. When the yolk is left runny, it coats the lettuce leaves, resulting in a similar effect. This variation lacks croutons, but crunch is provided by grissini, long skinny Italian breadsticks. Sun-dried tomatoes add a subtle sweetness to this quick, delicious dinner salad.

For the recipe, read more.

Fried-Egg Caesar Salad
From Bon Appétit

Ingredients

8 thin slices prosciutto, each halved lengthwise
8 long thin breadsticks (grissini)
1 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
1/2 cup finely grated Parmesan cheese plus more for sprinkling
8 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
1 small garlic clove, pressed
4 large eggs

Directions

Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny.
Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.

Serves 4.

Print recipe with images | without images

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!

View 6 Photos ›

Sunday Dinner: Baked Eggs with Spinach and Mushrooms

partysugar — Sun, 23 Mar 2008 01:03:51 -0700

If you love the taste - and the runny center - of fried eggs but don't like the "fried" part of the equation, you should think about baking the eggs. Baked eggs are delicious, simple to make, and wonderful for dinner. Remember eggs aren't just good at breakfast, they're divine any time of day! They make an exceptional vegetarian meal especially when paired with a medley of vegetables. A sprinkling of Parmesan cheese finishes off these baked eggs that are nestled on a bed of mushrooms and spinach.

To take a look at the recipe, read more.

Baked Eggs with Spinach and Mushrooms
From Gourmet magazine

Ingredients

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan

Directions

Put oven rack in upper third of oven and preheat oven to 450°F.
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes.
Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes.
Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.
Remove skillet from heat and make 4 large indentations in spinach mixture.
Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

Serves 4.

Print recipe with images | without images

Yummy Link: Alice Waters Egg Topped Pizza

partysugar — Wed, 05 Mar 2008 05:21:11 -0800

I thought it couldn't get any better than a bacon and runny egged top crostini. Boy was I wrong. This sausage, egg, and arugula pizza made me want to jump into my screen! Following Alice Waters's recipe, the egg is cooked when the white has just hardened and the yolk is runny. - Food Wishes Video Recipes

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.

Print recipe with images | without images

View 10 Photos ›

What Would You Make?

partysugar — Wed, 12 Mar 2008 03:13:31 -0700

Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but have limited ingredients on hand.

You have potatoes, green onions, and olive oil. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

I would start by slicing up an onion and a couple of cloves of garlic. I would peel the potatoes and slice into super thin disks.
I would heat the olive oil in the largest saute pan I own. Once hot, I would add the onions and garlic and saute over medium low heat until the onions are soft, about 10 minutes.
Next I would add the potatoes and cook until the potatoes are soft, brown, and just starting to crisp.
Meanwhile, I would beat several eggs in a small bowl. I would season these eggs with salt and pepper and add the mixture to the potatoes and onions.
I would chop the green onions and scatter over the top of the egg potato mixture.
I would cook until the surface is still runny, than transfer the pan to the broiler until the top is browned and the egg is cooked through.
I would slice into wedges and enjoy the tortilla española!

Source

TV Dinners: V For Vendetta - Egg In A Basket

partysugar — Tue, 09 Jan 2007 16:47:03 -0800

When my mom rented the movie V for Vendetta, she was pleasantly surprised by a scene that brought her back to her childhood. She paused the television and turned to me excitedly and said, "My mom used to make me those everyday for breakfast when I was a little girl!"

If you've seen the movie you know what I'm talking about. V makes Evey an "egg in a basket" for breakfast using real butter and later in the film, the scene mimics itself when Gordon makes Evey the same thing. An egg in a basket is a fried egg cooked inside a piece of toast. I had never seen this tasty little breakfast treat and my mother informed me that she and my grandmother, Nan, referred to it as an "egg in a nest."

The next morning I awoke to find my mom, who doesn't cook, in the kitchen over the stove! "I'm making us eggs in a nest for breakfast!" she told me enthusiastically. An egg in a nest (or whatever you want to call it) is a simply divine breakfast, the crisp, buttery toast and the runny, gooey yolk are a combination that rivals peanut butter and jelly. I was hooked after a single bite and now my mom makes me one every Saturday morning. To make V's egg in a basket, read more

Egg In A Basket (Nest)
From Martha Stewart

2 slices whole wheat sandwich bread
1 tablespoon extra-virgin olive oil, or butter
2 large eggs
1/4 teaspoon coarse salt

Cut a 2-inch circle from the center of each bread slice; toast circles and serve along side egg in a basket.
Set slices aside.
Brush 1 tablespoon oil or butter in a medium skillet, and heat over medium heat until hot but not smoking.
Lay bread slices in skillet. Reduce heat to medium-low.
Crack an egg into the hole of each bread slice, and sprinkle each with 1/8 teaspoon salt.
Cook until bottom of eggs are set and golden brown, about 2 minutes.
Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer.

Serves 2

Print recipe with images | without images