Sometimes a recipe calls for raw eggs and while I love these recipes I don’t like the idea of consuming raw eggs. I’m not the only one, many cooks shy away from using those recipes. However, my solution is to pasteurize my fresh eggs before adding to the recipe so they are slightly cooked but still have the raw consistency.
Pasteurizing eggs basically reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked.
Pasteurizing eggs in their shells are achieved through a technique that uses precise time and temperature zones within a pot of water. To Pasteurize eggs you are briefly boiling your eggs at a high temperature and then cooling them off with cool water. The yolk must reach a temperature of about 140º F.
Pasteurizing your eggs
- To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140º F.
- Keep the water temperature at 140º F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
- Store in the refrigerator until needed or use right away.
Adapted from Baking Bites
I always seem to have at least a 100 eggs in my garage refrigerator at all times. When I am bored or don’t know what to make for dinner I tend to gravitate towards using up the eggs and making breakfast as our dinner.
This time I decided to make a breakfast pizza. My brother made it for me once and I really enjoyed it. So this time I decided to make one for my family. While I can’t truly remember what my brother topped his pizza with — I just scoured the fridge and went from there for my breakfast pizzas.
I found slices of ham, spinach, and wonderful onions and tomatoes from my garden. I couldn’t wait to get started!!
I love poached eggs. I think they are my all time favorite way of cooking eggs. And the there is Eggs Benedict which is my favorite way of eating poached eggs.
A friend of mine posted a cooking video of Justin Chappele from Food & Wine explaining how to make poached eggs in the oven. I loved the video and knew I needed to give it a try.
This recipe allows me to “poach” 12 eggs at once using a muffin pan and my oven preheated to 350º F. Then in 10-15 minutes depending on how runny you prefer your egg you will have wonderfully perfect “poached” eggs.
And by using a muffin tin, it will not only save you time — it is an easy clean up as well especially if you have a family of five like me or if you are having a brunch party at your home.
My kids love Eggs in a Basket. They actually call them dippy eggs. Normally I make them with toast, but I like to mix it up and use frozen waffles now and then.
This time around I used Gluten Free Cinnamon Eggo Frozen Waffles. Now I have to say the new Gluten Free Eggo Waffles are really tasty especially with the hint of Cinnamon. Almost tastes like you are eating french toast!
Anyhow, Gluten Free Eggs in a Basket Waffle style are a huge hit in my house and there is never a person that has left the table hungry!
With Memorial Day around the corner and everyone looking to have people over for barbecues, what better appetizer to serve than Deviled Eggs. And of course you’ll probably have to make a double recipe just because these little beauties disappears fast!
I am not a huge mustard fan and most deviled egg recipes call for mustard. Not the way I make them. They are just pure and simple and oh so yummy. I have been known to devour a dozen of these in one sitting – OK not really, but I can down quite a few in one sitting that is for sure.
Deviled eggs are easy to make and are always a hit at any barbecue or picnic gathering. To make them extra pretty, just pipe the egg yolk filling with a star-tip. I use Wilton’s Dessert Decorator Plus for EVERYTHING i need to pipe!
Try this recipe and see how simple it really is!
While we were over in Maui, my husband kept seeing Loco Moco on various restaurant menus. He finally indulged and ordered Loco Moco even through he isn’t a huge fan of gravy and was splendidly surprised at how tasty the meal was.
Loco Moco is a hawaiian meal said to originated back in the the 1940s in Hilo, Hawaii. While there are many variations, the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and smothered in brown gravy.
My husband asked for Loco Moco for dinner a few nights after coming home from Maui. And since it sounded fairly simple I decided to try and recreate this Hawaiian meal for the family.
While I was at Walmart, I noticed they had a Gluten Free Brown Gravy Packet by Pioneer Brand. I bought a couple of packets to try out with my Loco Moco recipe and was quite happy with the taste. Now normally I would probably make my gravy from scratch, but I really wanted to try the packet out to see how it was and happy that I did. It made the prep work quicker.
I boiled up a flat of 30 eggs for my kids to dye for Easter this Sunday. Fresh eggs from the coop take a lot more prep work than those store bought eggs. You have to wash and scrub all the eggs before boiling. Then once the eggs are cooked and cooled you have to scrub them once again to get the remainder of the “bloom” off of them. Otherwise the dye will come out a mess on the egg. So yes, I put a lot of elbow grease into making the eggs ready for the kids to dye this Saturday.
Easter Eggs 2014 – this is what it looks like when you don’t do the 2nd scrub (my eggs last year).
I will tell you – this is a live and learn process for me. I have been raising chickens now for 5 years and it never dawned on me why the eggs always dyed funny, and with funky streaks. I always chocked it up to not being store bought. Well, yeah that was part of it.
Mainly it is because of the “bloom” on the eggs. You know, that protective cuticle layer on the outside of the egg. The bloom coating seals the shell pores, prevents bacteria from getting inside the shell, and reduces moisture loss from the egg – all designed to make the egg last longer, but in our case not dye very well.
Store eggs, be it white or brown — are normally scrubbed down with cleaning solutions to rid the egg of the bloom before they hit the store shelves. So as the consumer you don’t even have to worry about that process at all.
As for me — there isn’t a middle man and I have to do all the work myself — IF — I want to dye eggs for easter, LOL. Otherwise, if you just want a hard boiled egg — then it doesn’t matter if there is a bloom on the egg. Just clean, boil, peel and eat. However, since we are dying the eggs, there is a process.
The kids love waffles (Obviously) but I always want them to have some protein with their waffles as well. So I put the two together. I used frozen gluten free waffles for this recipe of course. Add some bacon as a side and you have a really tasty breakfast.
Waffles with Dippy Eggs
- 6 gluten free Frozen Waffles (I used Krusteaz brand)
- 6 eggs
Toast waffles in a toaster. Then cut a hole in the middle with a biscuit cutter.
Heat a large frying pan; melt butter. Once the pan is nice and hot place the waffles on the pan and crack eggs into the waffle’s middles.
Cook eggs to your desired liking.