Thursday, April 05, 2012

Easter/Cook an Egg

Thirteen Ways to Cook an Egg
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1- Photobucket
Bacon and Egg Breakfast Tart
‘ The tart has all the familiar trappings of breakfast (bacon, eggs, flaky pastry) married with gourmet ingredients (crème fraîche, Gruyère) and assembled in an elegant, rustic way.’

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Frittatta Omelette
‘Traditional Spanish tortillas are all about the potatoes. This one includes the conventional potatoes, but also includes delicious toasted garlic, onion, roasted red peppers and grilled chorizo to make for a mighty tasty, wonderfully easy meal.’

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Thai Curry Lime Noodle Soup w/Fried Egg
‘This soup might not be what everyone craves first thing in the morning, but it definitely hit the spot for me. I can imagine it would just the thing to cure a hangover.’

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Puffy P Egg: Egg Puff with Paratha
‘Hard-boiled and shelled egg is wrapped in store bought frozen paratha and baked at 350F for about 20 minutes.’

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Eggs Benedict
‘Making the eggs benedict was a bit challenging. You want everything to come together at the same time so that it is all still warm when you eat it. Making the hollandaise sauce its a bit tricky as well.’

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Breakfast Burrito
‘ I’ve changed this a billion times, adding in greens, hot sauce, spices, prepared salsa, garlic, sour cream…I mean, really, this will work with almost anything.'

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Steamed Eggs with Pork
‘This steamed egg and pork dish is a lot more robust with savoury pork at the bottom and silky egg on top, along with bits of golden salted egg yolk and onyx-like century egg pieces scattered about. ‘

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Shrimp and Wasabi(or Dijon) Devilled Eggs
*** 24 more ideas for Devilled Eggs following recipe
‘Transfer the egg yolk mixture to a small size Ziploc bag, then cut off one corner and squeeze the egg yolk mixture into the egg white halves through that corner. This is so easy, and much less messy than trying to fill the eggs with a spoon.’

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Egg Soufflé
‘Though many cookbooks talk about a soufflé as a fancy version of scrambled eggs, every soufflé in fact starts with a sauce, and it is the flavor, consistency and structure of that sauce that will in large part determine the rise or fall of the finished product.’

10- Photobucket
Pisto Manchego with Eggs
‘Swimming in a ratatouille base, the creamy egg yolks are blanketed by a firm white, making this dish perfect for breakfast, lunch, or dinner. ‘

11- Photobucket
Spinach with Eggs / Ispanaq Chighirtmasi
‘ This colorful and flavorful dish is great when served as a light lunch or dinner meal. Although traditionally the eggs are poured over the spinach, I also like to make wells in several places in spinach mixture and beat the eggs into each. ‘

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Baked Spaghetti Eggs
‘We took leftover spaghetti and poured 4 scrambled eggs and a little milk over it, then topped it with steamed cauliflower and cheese. ‘

13- Decorated Eggs
This is an incredible video of how they decorate eggs in Romania. Simply gorgeous.

Creativity has no bounds and artists can create from anything around them.


Brenda ND said...

Yep, it's time to break or dye a few eggs. Thanks for sharing.

Jennifer Leeland said...

Ooooh very cool videos!!! Love these. And I am all about the bacon. LOL! Happy Easter, Adelle.

Paige Tyler said...

Some of those sound yummy!


My TT is at

I am Harriet said...

Good idea- I've got some spinach and some eggs to use up.

Have a great Thursday!

Heather said...

And here I had just plain old scrambled eggs and bratwurst (in lieu of sausage) for breakfast this morning. ;-)

Janice Seagraves said...

Oh, that makes me hungry. I love eggs and there are so many ways to cook them.


Jessabelluh said...

Eggs are wonderful! I love foods that can be prepared in many ways.

Elaine Cantrell said...

I'd rather dye them than eat them. Happy Easter, Adelle.

i beati said...

I;ll have a 2 and 9 please sandy

sherilee said...

I love eggs a lot, any time of year. A holiday that gives me an excuse to eat more of them? Fabulous!

Thanks for some fun ideas on how to fix eggs, I'll have to try a few I haven't heard of before--#s 3, 4 and 12 sound especially intriguing.

Maggie Toussaint said...

Adelle, You made me hungry! I love eggs so this is right up my alley. I also appreciated your tip on how to best add the yellow part to the deviled eggs. Great idea!