10 Delicious Recipes from Eggs + Flour + Vanilla + Cream + Lemons
Butter
Eggs Benedict
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10 Delicious Recipes
Homemade Butter
Homemade Mayonnaise
Butter isn’t the only condiment you can make at home. Mayonnaise is another. This recipe is amazingly easy (with easy clean-up) using a mason jar and immersion blender, or you can make it in a standard blender.
As with the butter, you can flavor your mayonnaise with fresh or dried herbs as you wish, some fresh garlic or even ketchup to make your own yummy french fry or roasted potato dipping sauce.
Homemade Mayonnaise
(makes about one cup)
3 egg yolks
Juice from half a lemon
1/4 teaspoon salt
1 Cup cooking oil (you can use olive, canola, corn, grape seed, vegetable, etc.)
In a wide mouth pint mason jar (or your blender), add the egg yolks, lemon juice and salt.
Pulse a few times with an immersion blender to combine. Once combined, start adding your oil, a Tablespoon at a time, pulsing until the oil incorporates into the egg yolks.
Pulse a few times with an immersion blender to combine. Once combined, start adding your oil, a Tablespoon at a time, pulsing until the oil incorporates into the egg yolks.
Once you've added about half the oil, you can start a slow drizzle into the mason jar, continuing to pulse and emulsify the mixture. Your mayonnaise should start to thicken and lighten to a lemon yellow color.
Continue to pulse until your mayonnaise is a nice, spreadable consistency. (If it becomes too thick you can add a bit of water to thin it out.)
Use immediately or leave it out on the counter at room temperature overnight or for up to 12 hours, then chill in the refrigerator.
Use immediately or leave it out on the counter at room temperature overnight or for up to 12 hours, then chill in the refrigerator.
It should last for a week refrigerated. (You want to leave it at room temperature first though to allow the acidity in the lemon juice to help kill any bacteria.)
Cream Fried Eggs
A little decadence can go a long way towards improving one's outlook in life. If you want to feel pampered without leaving your kitchen, forget the butter, oil or bacon grease next time you're cooking breakfast.
These eggs fried in heavy cream will become your new go-to quick and easy breakfast that's just a little bit richer and more indulgent than plain old fried eggs.
Cream Fried Eggs
Heavy cream
Eggs
Kosher salt
Fresh ground pepper
Into a skillet just large enough to hold the number of eggs you’re cooking, pour in enough heavy cream to just cover the bottom of the pan.
Turn on the heat to medium-high and warm until the cream starts bubbling around the edges.
Turn on the heat to medium-high and warm until the cream starts bubbling around the edges.
Season with salt and pepper and then carefully crack the eggs into the cream.
The cream will continue to bubble and eventually begin to separate and then caramelize as the eggs cook. Turn the heat down, if necessary, to keep the cream from burning.
Cook until the white are just set, but the yolks are still creamy and a bit runny. Remove from the heat.
Season to taste with additional salt and pepper.
Eggs Benedict
Of course if you have eggs, there are a myriad of ways to cook them: scrambled, poached, fried sunny side up or over easy, hard boiled, and of course as an omelet, frittata or quiche, but why not step out of your comfort zone a bit and try making the queen of all egg dishes: Eggs Benedict.
This is a dish that just screams elegance. But as with all the other recipes, it’s surprisingly easy to make and only requires a few basic ingredients, including that homemade butter you just made!
The key to successfully mastering Eggs Benedict is all in the timing. The components should all be ready at about the same time for optimal results.
So that will take some practice - but I’m sure your family won’t complain about having to eat your multiple attempts!
Eggs Benedict
(serves two)
Four eggs, plus 4 yolks
2 Tablespoons fresh lemon juice
2 Tablespoons water
1 stick butter, cut into 1/2" cubes
Salt and pepper
Poach four of the eggs in simmering water until soft set (about 3 minutes).
Meanwhile, for the sauce, whisk the egg yolks, fresh lemon juice and water in a glass mixing bowl set over a small pot of boiling water. Slowly add the butter, a few pieces at a time, until it's all incorporated, whisking continuously.
Continue to cook for another minute or two until the sauce thickens. Season with salt and white pepper.
Immediately remove from heat. Using a slotted spoon, remove the eggs from the water and generously ladle the Hollandaise sauce on top.
Immediately remove from heat. Using a slotted spoon, remove the eggs from the water and generously ladle the Hollandaise sauce on top.
Traditionally, Eggs Benedict is made with English muffins as a base for the eggs to sit on, or you can also substitute in toast, I often skip any base at all and just serve the eggs on a plate with the Hollandaise sauce.
I prefer to keep it simple and let the fresh eggs and velvety sauce be the stars of this dish!
Lemon Curd
Lemon Curd
Popovers
Popovers
Cream Puffs
Another puffed dish that's fun to make is cream puffs. Cream puffs require making a pâte à choux dough, which is nothing more than an egg-based dough that's started on the stove top then finished with a mixer. It just sounds fancy because it's French.
But once you master the basic cream puff recipe, you'll find yourself filling these airy puffs with not only flavored sweet fillings, but also savories like chicken or tuna salad.
Cream puffs are really great either sweet or savory.
Cream Puffs
Shortbread
Shortbread
Homemade Pasta
Carbonara Sauce
Cacio e Pepe Sauce
Créme Brûleé
Créme Brûleé
(makes 6)
3 Cups heavy cream
1/2 Cup granulated sugar, plus 6 Tablespoons, divided
8 egg yolks, whisked
1 teaspoon vanilla (extract or vanilla bean paste or 3 vanilla beans scraped)
Preheat oven to 325 degrees. Place six 4-6 ounce ramekins or heat-proof dishes on a rimmed baking sheet and set aside. Set a teakettle of water on the stove to boil.
Combine the heavy cream and 1/2 cup of granulated sugar in a saucepan and bring to a simmer, stirring until the sugar dissolves.
Remove from heat and gradually whisk in the egg yolks and vanilla.Strain the liquid into a two-cup measuring cup, then divide the strained liquid into the ramekins.
Set the baking sheet in the oven and carefully pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Bake for 40-50 minutes until just set (centers will move slightly when gently shaken).
Let cool, then carefully remove ramekins from the water bath, cover with plastic wrap and chill for at least three hours (or up to two days).
When ready to serve, evenly sprinkle the top of each custard with 1 Tablespoon sugar, then broil on the top rack of the oven or brown with a handheld kitchen torch until sugar melts and bubbles.
Let cool for a minute or two just until the topping hardens, then serve immediately.
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