Entries tagged with 'eggs'
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After reading the story in the New York Times about the two branches of the Benedict family who both claim to have invented eggs Benedict, all I can say is, who knew? Apparently, at least according to a 1942 New Yorker article, in 1894 a hungover ladies' man, Lemuel Benedict, created the first version of the brunch standard when he ordered two poached eggs, bacon, buttered toast, and a pitcher of hollandaise sauce at the old Waldorf Hotel (now the Waldorf-Astoria. Lemuel Benedict would not tolerate substitutions, so the English muffin and the Canadian bacon must have come later. Not so, according to Bon Appétit magazine, which in 1978 published an article crediting Mr. and Mrs. LeGrand Benedict with...
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I've had egg salad sandwiches foisted on me all my life at picnics despite the facts that a) I think they're gross and b) no one I know actually likes them. I mean, c'mon now—mushy cold eggs and mayo on soggy bread, what's to like? Heidi Swanson of 101 Cookbooks hates egg salad sandwiches so much she went and made a good one, something I didn't think was possible. Add a little bit of chopped bacon, and I'll be happy to eat it!...
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Like a Halloween costume for your Easter egg. Photograph by Rakka. I couldn't resist the obvious pun—or double-dipping into Lia's earlier post about the Master Shake Easter egg. Blogger Rakka also made the cool Lego-themed eggs above....
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While we're talking about Scotch eggs here on Serious Eats, reader Karen Resta points us to this gargantuan example on Blogjam. It's made from an ostrich egg. "It does pose the philosophic question of whether bigger is better, but it is rather mesmerizing to view, anyway," Karen says. According to Blogjam: Boiling an ostrich egg is not quite as simple as it sounds. For a start, you need a saucepan with a vast capacity. Even using my biggest pan, the top fifth of the egg is exposed during the cooking process, so I keep a close eye on things, rotating the egg frequently and topping up the water as it evaporates. It took one pound of pork to coat the...
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I've made these scrambled eggs, and they are amazing....
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What's the difference between cage-free or free roaming, free-range or pasture-fed, kosher or kosher-certified, organic, vegetarian, nutrient-enhanced or pasteurized eggs? The American Egg board explains in this story on eggs in the Milwaukee Journal Sentinel....
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"Shake-zula, the mic rulah, the old schoolah you wanna trip, he'll bring it to ya," says Flickr user Rakka, who created this amazing Master Shake Easter Egg. Fans of Cartoon Network's Aqua Teen Hunger Force, is this not the best Easter egg of all time? We at Serious Eats love the rest of Rakka's Easter Eggs too though; Alaina likes the Lego eggs and I have a soft spot for the KISS eggs—nothing says "Happy Easter!" quite like Gene Simmons painted on an egg....
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Eggs are getting safer, says Goody Solomon of the Washington Post: "In 2002, the last year for which numbers are available, 10 percent of reported Salmonella enteritidis outbreaks in the United States were related to eggs, compared with a spike of 80 percent in 2001, according to the Centers for Disease Control and Prevention. These days, according to the CDC, salmonella outbreaks are more likely to be caused by other foods: juices, salsa, meat, sprouts, fruits, and salads."...
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Ah, the Scotch egg. Although apparently considered downmarket in the UK (at least according to Wikipedia), this one looks absolutely appeeling. Or, perhaps not, depending on your tolerance for sausage-encased, deep-fried foods. Scotch Eggs Ingredients 6 hard-cooked eggs, well-chilled 1 pound breakfast sausage 1/2 cup flour 2 eggs, beaten 3/4 cup fine bread crumbs Vegetable oil, for frying Procedure 1. In a dedicated deep-fryer or large pot, preheat vegetable oil to 350°F. Meanwhile, peel eggs and set aside. Divide sausage into 6 equal portions. Roll hard-cooked eggs in flour; press a portion of sausage around each egg. 2. Dip sausage-encased eggs in beaten eggs; roll in bread crumbs. 3. Cook each egg in oil for 4 to 5 minutes or...
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Instead of dying eggs for Easter this year, I think I'm going to make some pickled red beet eggs inspired by A Chicken In Every Granny Cart's post and accompanying photos....
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