The All Day Egg

Archives: Recipes

Angel Food Cake

STEP 1
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
STEP 2
Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.)
STEP 3
Beat in vanilla.
STEP 4
Sift together flour, confectioners sugar and salt twice.
STEP 5
Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears.
STEP 6
Repeat, folding in remaining flour mixture 1/2 cup at a time.
STEP 7
Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.
STEP 8
Bake in preheated 375° F oven until top springs back when touched lightly with finger, 30 to 40 minutes.
STEP 9
Invert cake in pan on funnel or bottle neck.
STEP 10
Cool completely, about 1 1/2 hours.
STEP 11
With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
STEP 12
Top with fruit or frost.

Blueberry Stuffed French Toast

STEP 1
Remove the crusts and cube the bread.
STEP 2
Spray the bottom of a 9″x13″ glass baking dish with vegetable spray and place half of the bread cubes in the pan.
STEP 3
Cube the cream cheese and put it on top of the bread.
STEP 4
Distribute the blueberries over the cream cheese.
STEP 5
Put the remaining bread cubes over the blueberries.
STEP 6
Beat the eggs, add the maple syrup and the milk.
STEP 7
Pour this mixture over the bread and cheese.
STEP 8
Place foil over the dish and refrigerate overnight.
STEP 9
In the morning, place the covered dish in the middle of a preheated 350°F oven and bake for 30 minutes.
STEP 10
Remove the foil and bake for another 30 minutes or until the French toast is puffed and golden.

Classic Duck-Egg French Omelet

STEP 1
Mix eggs, water, salt and pepper until blended.
STEP 2
Heat butter in 7 to 10 inch omelet pan or skillet over medium-high heat until just hot enough to sizzle a drop of water.
STEP 3
Pour in egg mixture. (Mixture should immediately set at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
STEP 4
While top is still moist and creamy-looking, fill with grated cheddar or other toppings, if desired.
STEP 5
With pancake turner, fold omelet in half or roll, and invert onto plate with a quick flip of the wrist or slide from pan onto plate.

Swiss Inspired Onion Quiche

PARTIALLY PRE-BAKE CRUST:

STEP 1
Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.
PREPARE ONIONS:
STEP 1
Heat the olive oil and butter in a medium-sized skillet.
STEP 2
Add onions and sweat them down without letting them burn.
STEP 3
When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.
STEP 4
Do not overdo the Worcestershire sauce or it will be over-powering.
STEP 5
Continue to cook until soft, tender and sweet.
STEP 6
Taste and add a bit of salt if you want a saltier flavor.
Set aside.

PREPARE CHEESE AND FILLING:

STEP 1
Grate cheese and set aside.
STEP 2
Put eggs and milk in blender.
STEP 3
Add pepper and nutmeg.
STEP 4
Blend until foamy and well mixed and set aside.

ASSEMBLE QUICHE:

STEP 1
Spread onions evenly into piecrust.
STEP 2
Top with 3/4 of the cheese.
STEP 3
Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
STEP 4
Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.

BAKE:

STEP 1
Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
STEP 2
Check after 20 minutes and then every 5 minutes after that.

Italian Frittata with Asparagus

STEP 1

Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.

STEP 2

Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.

STEP 3

Heat the olive oil gently in a fry pan and add onions and garlic. Sauté until translucent.

STEP 4

Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.

STEP 5

Whisk the eggs in a bowl and season with sea salt and pepper.

STEP 6

Add the parsley and then slowly pour into the fry pan coating the whole pan.

STEP 7

Using a tablespoon place dots of ricotta on top of egg mixture.

STEP 8

When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.

Pumpkin and Pecan Pancakes

STEP 1

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, allspice and clove.

STEP 2

In a separate bowl, whisk together the pumpkin purée, heavy cream, milk, butter, eggs and vanilla extract until smooth. Stir the wet ingredients into the dry ingredients using a wooden spoon. Fold in the pecans.

STEP 3

Heat a large nonstick skillet or griddle over medium heat. Add a tablespoon of canola oil. Working in batches, pour ¼ cup of the pancake batter into the skillet to form a 3-inch round disks. Cook the pancakes until bubbles begin to form and the edges begin to brown, about 1 to 2 minutes. Flip and continue cooking until golden, about 2 minutes more. Repeat with the remaining oil and batter. Serve the pancakes hot with butter and maple syrup.

Baharat-Spiced Sufganiyot with Espresso Fudge

STEP 1

Make the baharat-spiced sugar: Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes. Remove from the heat and let the spices cool. Transfer the spices along with the paprika, cinnamon, cardamom and nutmeg to a splice blender and pulse until smooth. Makes ¼ cup.

STEP 2

In a large bowl, combine the sugar with 2 teaspoon baharat spice mix and set aside.

STEP 3

Make the sufganiyot: Combine the bread flour and dry active yeast in a mixing bowl and set aside.

STEP 4

In another mixing bowl, combine the remaining ingredients; set aside.

STEP 5

Place the dry ingredients in the bowl of astand mixer. Add the wet ingredients and mix on low for 10 to 12 minutes untilthe dough comes together and looks like a shaggy ball.

STEP 6

Spray the bottom of a large bowl with nonstick spray. Place the dough inside and cover it with a damp kitchen towel. Set the bowl in a warm part of the kitchen for 45 minutes. Remove the dough and gently fold over 3 times. Place the dough back in the bowl; cover and place in a warm place for an additional 45 minutes.

STEP 7

Meanwhile, make the hot espresso fudge: In a small saucepan over medium-low heat, melt the butter. Whisk in the flour until well incorporated. Add the cream, salt, sugars, cocoa powder and vanilla extract and bring to simmer. Cook, whisking frequently, until thickened, 2 to 3 minutes. Add the chocolate chips, orange zest and espresso and whisk until the chocolate is melted and the sauce is smooth and glossy, another 2 minutes.

STEP 8

Remove the dough and place on a lightly floured work surface. Roll dough out to ¼-inch-thick rectangle and cut out circles using a 2-inch ring mold. Place the rounds on a parchment-lined baking sheet; cover with a damp kitchen towel and let sit for 15 minutes.

STEP 9

Meanwhile, pour enough oil into a 6-quart Dutch oven or heavy-bottomed pot until it reaches a depth of 3 inches. Heat the oil until a deep-fry thermometer reads 350°.

STEP 10

Fry the doughnuts in batches of 4 or 5 until golden brown on both sides, 2 to 3 minutes. Remove the doughnuts using a slotted spoon and toss with the baharat-spiced sugar while still warm.

STEP 11

Serve the warm doughnuts with the fudge dipping sauce on the side.

Fried Pickles with Spicy Mayo

STEP 1

Make the spicy mayo: In a small bowl, whisk together the mayonnaise, lemon juice and zest, Old Bay seasoning and cayenne. Season with salt.

STEP 2

Pour enough oil into a 3-quart heavy-bottomed saucepan until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°.

STEP 3

In a food processor, pulse the panko until finely ground.

STEP 4

Place the panko, flour and egg into 3 separate bowls. Stir the baking powder into the flour.

STEP 5

Working with one pickle at a time, dredge in flour, allowing any excess to fall. Dip each pickle into the egg then coat evenly in panko bread crumbs.

STEP 6

Working in batches, fry the pickles, turning halfway through, until crisp and light golden brown, 3 to 4 minutes. Using a slotted spoon, remove the pickles and transfer to a paper-towel lined plate and season immediately with salt. Serve with the spicy mayo.

Aioli Mashed Potatoes with Chives

STEP 1

Make the aïoli: Drape akitchen towel over a small saucepan. In a medium glass bowl, place the eggyolks and set over the small saucepan so that the bowl stays in place. Using alarge whisk, beat the egg yolks, water, salt and garlic until well combined.Whisking constantly, gradually drizzle in the olive oil, drop by drop, untilthe sauce begins to emulsify and has thickened. Continue adding the olive oilin a steady stream,whisking constantly, until all the olive oil is incorporated. Make ahead: The aïoli can be made a day ahead. Cover and chill. Bring to room temperature before using.

STEP 2

Make the aïoli mashed potatoes: Place the potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Season the water generously with salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, 18 to 20 minutes. Drain, reserving ½ cup of the cooking liquid, and let the potatoes stand until dry.

STEP 3

Place the potatoes back into the pot. Using a wooden spoon, smash the potatoes against the side of the pot. Add the reserved cooking liquid and olive oil and continue smashing and stirring vigorously until combined. Place the pot over medium heat, stirring until the potatoes have warmed through, 2 to 3 minutes. Remove the potatoes from the heat and stir in half the aïoli. The potatoes should look very creamy. Make ahead: Potatoes can be made ahead 5 hours in advance and reheated before stirring in the aïoli.

STEP 4

Transfer the potatoes to a serving dish and drizzle with remaining aïoli. Garnish with chives and piment d’Espelette or crushed red pepper flakes. Serve warm.

Note: When you’re making the aïoli, use a buttery pale-golden olive oil rather than one with a peppery finish, which can be overpowering. Taste as you go, as the aïoli should be creamy, not too garlicky and well-seasoned.

Savory Cheddar Waffle BLT with Egg

FOR THE WAFFLES:

STEP 1

Heat the oven to 425°F and arrange a rack in the middle.

STEP 2

Arrange the bacon in a single layer on a rimmed baking sheet and bake until browned and crisp, about 20 to 25 minutes. Remove to a large, paper-towel-lined plate; set aside.

STEP 3

Carefully pour the bacon fat from the baking sheet into a heatproof measuring cup—you will need 1/2 cup. If you don’t have enough bacon fat, add the melted butter as needed. Reduce the oven temperature to 225°F.

STEP 4

Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.

STEP 5

Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking, slowly pour in the bacon fat (or bacon fat–butter mixture) until evenly combined. Add the cheese and stir until combined.

STEP 6

Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.

STEP 7

Heat a classic (not Belgian) waffle iron to medium according to the manufacturer’s instructions. Fill it with batter, close the lid, and cook until the waffle is golden brown (when the steam starts to diminish from the waffle iron, you can open the top and peek for doneness). Transfer directly to a rack in the oven to keep warm. Repeat with the remaining batter until you have 12 waffles, placing the cooked waffles in a single layer on the rack in the oven.

TO ASSEMBLE:

STEP 1

Melt 1 tablespoon of the butter in a large nonstick frying pan over medium heat until foaming, about 2 to 3 minutes.

STEP 2

Swirl the butter in the pan until the bottom is evenly coated. Add 3 of the eggs, season with salt and pepper, and fry undisturbed until the whites are set and starting to brown on the edges but the yolks are still runny, about 4 to 5 minutes. (The egg whites will be fully cooked, so no need to flip the eggs over.) Remove to a large plate. Repeat with the remaining butter and eggs.

STEP 3

Spread the mayonnaise on half of the waffles and top each with a fried egg. Divide the tomato and lettuce over the eggs, top with the bacon slices, and close with the remaining waffles.

STEP 4

If serving immediately, cut each sandwich in half. To pack for transport, wrap the whole sandwiches in parchment paper, cut in half, and wrap again in more parchment paper.