CH21 EGGS & EGG SAVOURIES

BAKED

1. In cocotte with creamed chicken

2. Monte Carlo

BOILED

3. Hard

4. Soft

5.Curried

FRIED

6. Fried

7. Scotch

OMELETTE

8. Plain

9. Asparagus

10. Ham

11. Ham and parsley

12. Herb

13. Mushroom

14. Potato

15. Cheese

16. Tomato

17. Chicken liver

18. Kidney

19. Souffle

20. Spanish

POACHED

21. Plain

22. Au gratin

23. Benedict

24. Florentine

25. Otero

26. Washington

SCRAMBLED

27. Plain

28. With cheese

29. With ham

30. With mushrooms

31.With tomatoes

SUR LE PLAT

32. Bercy

The Art of Eggs

BAKED

1. EGGS IN COCOTTE WITH MINCED CHICKEN

10 PORTIONS

Ingredients

Eggs                                                                        10

Minced Chicken                                                   125 g

Cream                                                                   50 ml

Butter                                                                     25 g

Method

1. Lightly grease the cocottes with butter.

2. Place a spoonful of minced chicken in the bottom of each.

3. Break an egg into each cocotte.

4. Cook in a bain marie in the oven until the whites are just set.

5. Put a little cream on top of each before serving.

2. EGGS MONTE CARGO

10 PORTIONS

Ingredients

Eggs                                                                         10

Cream                                                                   250 ml

Lambs kidneys                                                      75 g

Green asparagus tips                                           75 g

Butter                                                                     50 g

Truffle                                                                    10 g

Salt

Pepper

Method

1. Lightly grease the cocottes with butter.

2. Bring the cream to the boil and pour it into the cocottes.

3. Crack an egg into each cocotte.

4. Slice the lambs kidneys and saute them in butter.

5. Finely dice the truffle.

6. Garnish the eggs with lambs kidney, truffle and asparagus tips, add seasoning and bake in an over at 200oC until the eggs are set.

BOILED

3. HARD BOILED EGGS

Method

1. Place the eggs into a frying basket. Plunge into boiling water and allow to boil for 8 to 10 minutes depending on size.

2. Refresh immediately in cold running water.

3. When the eggs are cold remove the shells.

4. If not for immediate use keep in a basic of cold water in the refrigerator.

Note: Do not allow eggs to boil for too long as they become tough and the yolk begins to turn black.

4. SOFT BOILED EGGS

Method

1. Place the eggs, a maximum of 12 at a time into a wire basket. Place into boiling water. Boil for 3 to 4 minutes according to size.

5. CURRIED EGGS AND RICE

10 PORTIONS

Ingredients

Hard boiled eggs                                                     10

Boiled rice                                                              500 g

Curry sauce                                                          500 ml

Method

1. Reheat the hard boiled eggs by plunging into boiling water for 2 minutes.

2. Bring the curry sauce to the boil.

3. Prepare a bed of plain boiled rice on a serving dish, place them on the rice and cover them with boiling curry sauce.

FRIED

6. FRIED EGGS

Method

1. A mild steel frying pan is the most suitable type for frying eggs.

2. Heat sufficient oil to cover the bottom of the pan and when hot break in the eggs one at a time.

3. Apply a gradual heat to set the white and cook the yolk.

7. SCOTCH EGGS

10 PORTIONS

Ingredients

Hard boiled eggs                                                    10

White breadcrumbs                                              125 g

Tomato sauce                                                       500 ml

Sausage meat                                                        600 g

Eggs                                                                           3

Flour                                                                      50 g

Method

1. Remove the shells from the hard boiled eggs.

2. Divide the sausage meat into equal portions and mould a portion around each egg. Pass through flour, egg. Pass through flour, egg wash and breadcrumbs.

3. Deep fry in hot oil until crisp and golden brown.

4. Drain and serve with tomato sauce separately.

OMELETTE

8. PLAIN OMELETTE

Ingredients

For one omelette

Eggs                                                                       2

Butter                                                                   15 g

Salt

Pepper

Method

1. Break the eggs into a small basin, add a pinch of salt and pepper and whisk lightly with a table fork.

2. Heat the butter in a small steel omelette pan until it ceases to bubble.

3. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the mixture becomes creamy in consistency then fold over with the fork to a neat shape.

4. Turn the omelette out onto a warm dish or plate and serve immediately.

9. ASPARAGUS OMELETTE

Ingredients

For one omelette

Eggs                                                         2

Butter                                                    15 g

Asparagus                                            50 g

Salt

Pepper

Method

1. Break the eggs into a basin, add a pinch of salt and pepper and whist lightly with a table fork. Add a tablespoonful of asparagus tips. Heat a little of the butter in a small saucepan and put the remaining asparagus in, to warm through.

2. Heat the remaining butter in an omelette pan until it ceases to bubble.

3. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the mixture becomes creamy in consistency then fold the egg over with the fork to a neat shape.

4. Turn the omelette out onto a warm dish or plate.

5. Make an incision down the centre of the omelette, drain the butter from the remaining asparagus and place neatly in the cavity. Serve immediately.

10. HAM OMELETTES

Ingredients

For 1 omelette

Eggs                                                        2

Cooked ham                                       15 g

Butter                                                   15 g

Salt

Pepper

Method

1. Break the eggs into a basic, add a pinch of salt and pepper and beat with a table fork.

2. Cut the ham into small pieces.

3. Heat the butter in an omelette pan, add the diced ham and saute for half a minute.

4. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the mixture becomes creamy in consistency then fold the egg over with the fork to a neat shape.

5. Turn the omelette out onto a warm dish or plate, garnish with a diamond shaped slice of ham and serve immediately.

11. HAM AND PARSLEY OMELETTE

Ingredients

For 1 omelette

Eggs                                                                       2

Cooked ham                                                         15 g

Butter                                                                    15 g

Parsley

Salt

Pepper

Method

1. Break the eggs into a small basin, add seasoning and whisk with a table fork.

2. Cut the ham into small pieces and chop the parsley.

3. Heat the butter in an omelette pan, add the ham and saute for half a minute.

4. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the egg becomes creamy in consistency.

5. Add the parsley the fold the egg over with the fork to a neat shape.

6. Turn the omelette out onto a warm serving dish or plate, garnish with a diamond shaped slice of ham and serve immediately.

12. HERB OMELETTE (OMELETTE AUX FINES HERBES)

10 PORTIONS

Ingredients

Eggs                                                                      20

Butter                                                                   125 g

Parsley pinch

Chervil pinch

Tarragon pinch

Chives pinch

Salt

Pepper

Method

1. Finely chop the parsley, chervil, tarragon and chives.

2. Break the eggs into a basin, add seasoning and whisk with a table fork.

3. Heat the butter in an omelette pan until it ceases to bubble.

4. Pour in the egg mixture, stirring with a fork and agitating the pan at the same time until the egg becomes creamy in consistency. Add the herbs then fold over with the fork to a neat shape.

5. Turn the omelette out onto a warm dish or plate and serve immediately.

13. MUSHROOM OMELETTE

10 PORTIONS

Ingredients

For 1 omelette

Eggs                                                                        2

Mushrooms                                                          25 g

Butter                                                                    15 g

Salt

Pepper

Method

1. Wash, peel and slice the mushrooms.

2. Break the eggs into a small basic, add the salt and pepper and beat with a table fork.

3. Heat the butter in an omelette pan, add the sliced mushrooms and saute them until they are slightly coloured.

4. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the mixture becomes creamy in consistency.

5. Fold over with the fork to a neat shape.

6. Turn the omelette out onto a warm dish or plate and serve immediately.

14. POTATO OMELETTE

Ingredients

For 1 omelette

Eggs                                                                        2

Butter                                                                    15 g

Onions                                                                  15 g

Potatoes                                                                25 g

Streaky bacon                                                       15 g

Parsley (chopped)

Salt

Pepper

Method

1. Cut the bacon into small strips, blanch, refresh and fry to a golden brown. Place on one side and keep warm.

2. Cut the potato into 5 mm dick, wash, dry and cook in the bacon fat until lightly coloured.

3. Peel and finely chop the onion and cook without colouring until tender, add to the bacon and potatoes.

4. Break the eggs into a basin, add seasoning.

5. Whisk with a fork and pour on to the other of the ingredients.

6. Heat the butter in an omelette pan until it ceases to bubble.

7. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the egg becomes creamy in consistency. Add the chopped parsley then fold over with a fork to a neat shape.

8. Turn the omelette out onto a warm dish or plate and serve immediately.

16. TOMATO OMELETTE

Ingredients

For 1 omelette

Eggs                                                                         2

Shallots                                                                 15 g

Butter                                                                    30 g

Tomatoes                                                              50 g

Parsley (chopped)

Salt

Pepper

Method

1. Peel and finely chop the shallots.

2. Heat half of the butter in a small saucepan.

3. Add the chopped shallots and cook without colouring until tender.

4. Concasse the tomatoes and add them to the shallots.

5. Cook them together until the liquid has evaporated and the tomato is tender.

6. Break the eggs into a basin, add seasoning and whisk with a table fork.

7. Heat the remaining butter in an omelette pan until it ceases to bubble.

8. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the mixture becomes creamy in consistency then place the tomato mixture in the centre.

9. Fold over with the fork to a neat shape.

10. Turn the omelette out onto a warm dish or plate.

11. Make an incision down the centre and place the remainder of the tomato in the cavity.

12. Serve with a pinch of chopped parsley on the tomato.

15. CHEESE OMELETTE

Ingredients

For 1 omelette

Eggs                                                                        2

Butter                                                                    15 g

Cheddar cheese                                                  25 g

Salt

Pepper

Method

1. Break the eggs into a basin, add seasoning and whisk with a table fork.

2. Heat the butter in an omelette pan until it ceases to bubble.

3. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the egg becomes creamy in consistency then add the cheese then fold the eggs over with a fork to a neat shape.

4. Turn the omelette out onto a warm dish or plate and serve immediately.

The Art of Eggs

17. OMELETTE WITH CHICKEN LIVERS

Ingredients

For 1 omelette

Eggs                                                                          2

Chicken livers                                                       25 g

Butter                                                                      25 g

Parsley pinch

Demi glace                                                            25 ml

Salt

Pepper

Method

1. Cut the chicken livers into small dice.

2. Heat 10 g of butter in a small saucepan, place in the liver and fry quickly for 2 minutes. Season with salt and pepper.

3. Bind with the demi glace and keep warm.

4. Break the eggs into a small basic, add seasoning and pepper and beat with a table fork.

5. Heat the remaining butter in an omelette pan until it ceases to bubble.

6. Pour in the eggs, stirring with a fork and agitating the pan at the same time until the eggs become creamy in consistency then place half the livers in the centre. Fold over with a fork.

7. Turn the omelette out onto a warm dish or plate. Make an incision down the centre and place the remainder of the liver in the cavity.

8. Sprinkle a little chopped parsley on the liver and surround the omelette with a little sauce before serving.

18. KIDNEY OMELETTE

Ingredients

For 1 omelette

Eggs                                                                        2

Kidney                                                                  25 g

Butter                                                                    25 g

Parsley

Demi glace                                                          25 ml

Salt

Pepper

Method

1. Cut the kidney into small dice.

2. Heat 10 g of butter in a shallow saucepan, place in the kidney and fry quickly for 2 minutes. Season with salt and pepper.

3. Bind with the demi glace and keep warm.

4. Break the eggs into a basic, add seasoning and beat with a table fork.

5. Heat the remaining butter in an omelette pan until it ceases to bubble.

6. Pour in the eggs, stirring with the fork and agitating the pan at the same time until the eggs become creamy in consistency then place half the kidneys in the centre. Fold over with the fork.

7. Turn the omelette out onto a warm dish or plate. Make an incision down the centre and place the remainder of the kidneys in the cavity.

8. Sprinkle with a little chopped parsley on the kidney and surround the omelette with a little sauce before serving.

19. SOUFFLE OMELETTE

Ingredients

For 1 omelette

Eggs 2

Butter 15 g

Sugar (for sweet omelette)

Salt

Pepper (for savoury omelette)

Method

1. Separate the yolks from the whites into 1 basins.

2. Beat the yolks, seasoned or with sugar added, until they are creamy and begin to change colour.

3. Beat the egg whites until they become stiff and fold them lightly into the yolks.

4. Heat the butter in an omelette pan until it becomes frothy but not coloured and pour in the prepared mixture. Cook quickly until the bottom of the omelette is lightly coloured.

5. Pass through a hot oven or under a grill to colour the top lightly.

6. Ensure that the omelette is loose in the pan. Make a light mark across the centre of the omelette, fold it carefully, and slide it onto a heated serving dish. Serve immediately.

Notes:

1. Sweet Omelettes:

a. Jam: Spread quickly with 25 g of warmed jam before folding, dust with castor sugar, and mark, lattice fashion, with a red hot poker.

b. Liqueur Add 15 ml of rum, brandy, kirsch or any other suitable liqueur to the egg yolks during mixing. Place the omelette on a dish, splash with a little liqueur spirit, previously warmed, and ignite when serving.

2. Savoury Omelettes. Any savoury filling can be added to the omelette before folding.

20. SPANISH OMELETTE

Ingredients

For 1 omelette

Eggs                                                                        2

Tomato                                                                 50 g

Onion                                                                   25 g

Pimento                                                                15 g

Butter                                                                    15 g

Method

1. Break the eggs into a small basin, add seasoning and pepper and whisk with a table fork. Peel and finely chop the onion and pimento.

2. Blanch and peel the tomato remove the seeds and cut the flesh into small dice. Heat the butter in an omelette pan add the onions and cook until lightly coloured. Add the pimento and tomato and heat gently until tender.

3. Pour in the beaten egg and mix lightly. Allow the eggs to set for a few moments then using a flat lid or large plate, turn the omelette over and cook the other side.

4. When cooked turn onto a warm dish or plate. Serve flat.

POACHED

21. POACHED EGGS

Method

1. Put at least 10 cm of water into a shallow saucepan; add vinegar and bring to the boil.

2. Carefully break in the eggs one by one, holding them as close as possible to the surface of the water while doing so. Bring just to the boil, reduce the heat and cover with a lid for 3 minutes.

3. Carefully remove the eggs with a slice or a perforated spoon and drain on a clean cloth. Use as required.

4. If eggs are not required for immediate use they should be transferred from the hot water into a basic of cold water.

5. Refresh until quite cold. Trim any ragged edges and store until required in fresh cold water. When required reheat in boiling salted water.

22. POACHED EGGS AU GRATIN

10 PORTIONS

Ingredients

Eggs poached                                                         10

Duchess potatoes                                                 400 g

Mornay sauce                                                       500 ml

Cheddar cheese                                                     50 g

Butter                                                                       25 g

Method

1. Butter a number of fireproof dishes and pipe a border of duchess potatoes round the edges. Brush with beaten egg and lightly colour under a grill or in a hot oven.

2. Mask the bottom of the dishes with boiling mornay sauce.

3. Reheat the poached eggs in hot salted water.

4. Drain on a cloth and arrange in the dishes.

5. Mask with the sauce, sprinkle with grated cheese and melted butter.

6. Place under a grill until the sauce is coloured.

23. POACHED EGGS BENEDICT

10 PORTIONS

Ingredients

Eggs poached                                                           10

Buttered toast                                                       10 slices

Cooked tongue                                                      10 slices

Butter                                                                       50 g

Hollandaise sauce                                                250 ml

Salt

Pepper

Method

1. Cut an 8 cm round from each piece of toast.

2. Cover each with a slice of tongue and heat through.

3. Reheat the poached eggs in hot salted water.

4. Drain in a cloth place, on the tongue and coat with the hollandaise sauce.

Note: A half muffin or crumpet may be used instead of toast and ham may be substituted for tongue.

24. POACHED EGG FLORENTINE

10 PORTIONS

Ingredients

Eggs poached                                                       10

Cheddar cheese                                                  50 g

Butter                                                                    25 g

Mornay sauce                                                     500 ml

Duchess potatoes                                              400 g

Spinach                                                               400 g

Method

1. Pick over the spinach removing the large stalks and withered or discoloured leaves.

2. Thoroughly wash in several changes of water.

3. Drain and place into a saucepan containing a little boiling salted water and cook until tender.

4. Refresh the spinach under cold water until cold. Strain thoroughly and squeeze into balls.

5. Heat the butter in a saute pan, separate the spinach with the aid of a fork into the butter and lightly stir until completely reheated.

6. Butter a number of fireproof dishes and pipe a border of duchess potatoes round the edges.

7. Brush with beaten egg and lightly colour under a grill or in a hot oven.

8. Place a little of the spinach in the dishes.

9. Reheat the poached eggs in hot salted water.

10. Drain on a cloth and arrange in the dishes.

11. Mask with the sauce, sprinkle with grated cheese and melted butter.

12. Place under a grill until the sauce is coloured.

25. POACHED EGGS OTERO

10 PORTIONS

Ingredients

Eggs poached                                                                10

Baked potatoes                                                               5

Cooked shrimps, mushrooms and truffle               250 g

Mornay Sauce                                                             250 ml

Parmesan cheese                                                         50 g

Salt

Pepper

Method

1. Cut the potatoes in halves lengthways, scoop out the insides, and mash.

2. Cut the shrimps, mushrooms and truffle into small dice. Place a spoonful in the bottom of each half potato.

3. Decorate the edge of the half potato with the mashed potato, using a piping bag and a large star tube.

4. Reheat the poached eggs in hot salted water.

5. Drain on a cloth and place on top of the filling.

6. Coat with mornay sauce, sprinkle with grated Parmesan cheese and colour under a salamander.

26. EGGS WASHINGTON

10 PORTIONS

Ingredients

Eggs poached                                                          10

Mornay sauce                                                       500 ml

Sweetcorn                                                              250 g

Cream                                                                     50 ml

Salt

Pepper

Method

1. Bring the mornay sauce to the boil and adjust the seasoning.

2. Heat the sweetcorn in the cream and place into earthenware dishes.

3. Reheat the poached eggs in hot salted water.

4. Drain on a cloth and place on top of the sweetcorn and cream mixture.

5. Coat the eggs with mornay sauce and serve immediately.

SCRAMBLED

27. SCRAMBLED EGGS

10 PORTIONS

Ingredients

Eggs                                                                            15

Butter or margarine                                               75 g

Cream                                                                      75 ml

Salt

Pepper

Method

1. Break the eggs into a basic, add salt and pepper and whisk with a fork.

2. Heat the butter or margarine in a saucepan and pour in the eggs. Apply a gradual heat, stirring with a spoon until a creamy mass is formed.

3. Remove from the heat and stir in the cream and serve.

28. SCRAMBLED EGGS WITH CHEESE

10 PORTIONS

Ingredients

Eggs                                                                           15

Buttered toast 10 slices

Cheddar cheese                                                     250 g

Butter or margarine                                               25 g

Cream                                                                      75 ml

Salt

Pepper

Method

1. Break the eggs into a basic, grate the cheese, add it to the eggs and season with salt and pepper then beat with a fork.

2. Heat the butter or margarine in a saucepan and pour in the eggs. Apply a gradual heat, stirring with a spoon until a creamy mass is formed.

3. Remove from the heat and stir in the cream.

4. Trim off the crust from the toast.

5. Place a portion of scrambled egg on each slice of toast and serve immediately.

29. SCRAMBLED EGGS WITH HAM

10 PORTIONS

Ingredients

Eggs                                                                            15

Cooked ham                                                            50 g

Butter or margarine                                               50 g

Cream                                                                      75 ml

Salt

Pepper

Method

1. Cut the ham into fine dice and heat it in a little butter.

2. Break the eggs into a basin, add salt and pepper and whisk with a fork.

3. Heat the butter or margarine in a saucepan and pour in the eggs. Apply a gradual heat, stirring with a spoon until a creamy mass is formed.

4. Remove from the heat, add the cream and diced ham.

30. SCRAMBLED EGGS WITH MUSHROOMS

10 PORTIONS

Ingredients

Eggs                                                                             15

Mushrooms                                                              200 g

Butter or margarine                                                100 g

Shallots                                                                        25 g

Cream                                                                          75 ml

Salt

Pepper

Method

1. Wash and peel and slice the mushrooms.

2. Finely chop the shallots and cook in a little butter. Add the mushrooms and seasoning and stew together until tender.

3. Break the eggs into a basin add salt and pepper and whisk with a fork.

4. Heat the butter or margarine in a saucepan and pour in the eggs. Apply a gradual heat, stirring with a spoon until a creamy mass is formed.

5. Remove from the heat add the cream and mushrooms and serve.

31. SCRAMBLED EGGS WITH TOMATOES

10 PORTIONS

Ingredients

Eggs                                                                            15

Cream                                                                       75 ml

Butter or margarine                                               100 g

Tomatoes                                                                  200 g

Parsley (chopped)

Salt

Pepper

Method

1. Concasse the tomatoes.

2. Cook the tomato in a little of the butter or margarine until tender. Season with salt and pepper and whisk with a fork.

4. Heat the butter or margarine in a saucepan and pour in the eggs. Apply a gradual heat, stirring with a spoon until a creamy mass is formed.

5. Remove from the heat and add the cream.

6. Serve with a spoonful of cooked tomato in the centre of each portion and a pinch of chopped parsley on the tomato.

SUR LE PLAT

32. EGGS ON THE DISH BERCY

10 PORTIONS

Ingredients

Eggs                                                                           10

Chipolata sausages (grilled)                                   10

Tomato sauce 75 ml

Butter                                                                        25 g

Method

1. Coat the bottom of the egg dishes with butter or margarine, season and break the egg in to the dish.

2. Start cooking on the top of the stove and finish in the oven until the whites are set and the yolks soft.

3. Garnish with the grilled sausage and a thread of tomato sauce.