In the early nineteenth century, Chef Marie-Antoine Carême—whom some say was the first ever celebrity chef—wore a hat that was eighteen inches tall. The folded pleats of the hat, called a toque, later became an established characteristic of the chef's hat. Often there were precisely a hundred pleats, said to have been added to indicate the more than a hundred ways in which a chef can cook an egg.
One of my more curious students cornered me one day after class and asked if there really were a hundred ways to cook an egg, and I assured him that there were.
Think about it. Eggs, along with bread and milk, are staples in most kitchens, and every country on the globe has its own repertoire of egg-based dishes. The incredible, edible egg is pure protein in a small ovoid package, and there are numerous (both sweet and savory) methods to prepare this natural and versatile food.
Ways to Cook with Eggs:
Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole,and are used to make mayonnaise and hollandaise.
I, for one, love deviled eggs—plain old deviled eggs, but especially those in which smoked salmon or crabmeat is added. Then there is thetortilla Espanola—eggs, potatoes, onions, Spanish olive oil, salt and pepper made in a non-stick skillet. I also possess a deep lovefor veal Holstein—an egg plopped on top of veal scallops.
I recently discoveredJodi Lianocookbook Eggsandparticularly liked the sound of egg and spinach tarts. And then of course there are the New Orleans brunch classics—eggs Benedict, eggs Hussard, eggs Sardou.
What are some of your favorite egg recipes?
Below, find a collection of egg-centric delicacies from the Country Roads archives. Enjoy, eggcellently!
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1
Asparagus Quiche
A favorite from the menu at Gautreau's
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2
Asparagus and Oaxaca Cheese Omelet
To pair with golden pilsner, white wine, or a glass of cold milk.
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3
Butter Crumbed Eggs
Adding a little crunch to your morning poach
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4
Béarnaise Sauce
Pour it on everything: steak, poached eggs, vegetables
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5
Chef John Folse's Cane Syrup Vinaigrette
A surprisingly sweet take on your favorite salad dressing
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6
Chef Tom Wolfe's Shrimp Carbonara
A creamy, salty, egg-based favorite
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7
Chocolate Mousse
A rich and decadent chocolate dessert from Todd English
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8
Lucie Monk Carter
Chopped Liver and Crackers
A savory, traditional treat—with great depths of flavor
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9
co*cktail: The Jas Man
Created by the co*cktail connoisseurs at the old Iris restaurant
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10
Crème Brûlée
A beloved dessert from the menu of Redemption restaurant.
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11
Eggs Sardou
With spinach and artichokes
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12
Nha Van
Flan
The Spanish dessert of the gods
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13
Fleur de Lis Blue Crab Souffle
Memories from Café Adelaide
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14
Photo by Lucie Monk Carter
Fresh Dyed Pasta
Adventures in squid, ego, and superego.
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15
Grilled Asparagus with Hollandaise Sauce
How to make the perfect Hollandaise, in the microwave
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16
Hot and Spicy Flaming Chocolate Mousse
Another inspired way to end a meal from New Orleans' Slow Food maven, Poppy Tooker.
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17
Leeks, Shrimp, and Goat Cheese Frittata
A recipe by Jodi Liano
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18
Gabriel Gurrola
Lentils, Lardon, Yard Egg
A hearty, Spanish-style breakfast
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19
Amasuela - Luis Lafuente Agudín, on wikimedia.com; CC BY-SA 4.0
Morcilla with Fried Quail Eggs
A favorite from Pamplona's Tapas Bar
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20
Mr. B's Hollandaise Sauce
The blender method
