The Richmond Register

January 16, 2013

The incredible egg

Table Talk

By Arritta Morris
Register Columnist

RICHMOND — One of the most popular items at pot lucks and picnics is the all-famous stuffed egg. I researched the background for the beginning of this dish and found that it probably originated in 1786 in Great Britain. Only the rich and famous could afford such a luxury back then.

I am sending you several variations of the use of eggs in different forms.

Angelic deviled eggs

Ingredients:

6 large eggs  

1/4 cup of cottage cheese

3 tbsp ranch dressing

2 tsp Dijon mustard

1 tbsp pimento peppers, well-drained and diced

4 cups of cold water, divided

2 tbsp minced chives (optional)

Directions:

Place eggs in medium saucepan. Add water until eggs are completely covered. Bring to a boil, uncovered over medium heat.

Remove from heat, cover and allow to stand for 15 minutes.

Drain hot water from saucepan, add cold water to cool eggs.

Drain water from saucepan, remove and discard egg shells.

Cut eggs in half lengthwise and remove yolks, reserving 3 yolk halves. Discard remaining yokes or save for later use.

Place sliced egg whites on serving platter, cut side up. Cover egg whites with plastic wrap and place in refrigerator while preparing filling.

In food processor, combine cottage cheese, dressing, mustard and reserved egg yolk halves. Process until mixture is smooth.

In small bowl, place cottage cheese mixture and blend in chives and pimiento. Spoon mixture into egg white halves, cover and chill at least one hour.

Note: If food processor is unavailable,you may place ingredients in mixing bowl and mash with a fork until well blended.

I had never thought to use cottage cheese in this type of dish but after trying it, I think it made the dish so much better. It certainly boosted up the protein.

When I came to Kentucky, the first thing I was aware of was pickled bologna in a  jar on the shelf of Kenneth Conn’s grocery store. Beside it was a large jar of pickled eggs. I asked him one day how does one get the eggs so red. He told me to place the eggs in beet juice, and in about a week, I would have this great dish.

It was about two years later that I finally gave in and told him I just could not get those eggs to turn red like his. I figured he must add food coloring. No, the trick was that he PEELED THE EGGS. Sorry about my luck, but now I do it the right way.

‘Egg in a hole’

Ingredients:

1 slice of whole wheat bread

1 tablespoon of margarine or butter

1 egg

Directions:

Butter both sides of the bread, then cut a hole in the center of the bread with a biscuit cutter or jar lid or whatever you have on hand that would make the proper size hole without cutting the curst.

Place in a hot skillet that has been sprayed with oil. Crack a raw egg and place in center. Also don't forget the bread you cut out. Place that also in skillet to brown on both sides. After the egg has set, flip over on the other side to  cook and brown bread. You may have to practice this dish a couple of times but you will love it once you get it mastered. A local business in Richmond and Berea has this on their menu. They use sour dough bread and this really sets off a good taste.

How does one know when the eggs are done? I found a device at a kitchen store in Lexington that you place in the pan with the eggs. It is the shape of an oval egg and red in color but when the eggs are done, it turns purple. Works every time.

How do you get the peeling off fast? One way is to stop the cooking process as soon as possible with cold water. One friend of mine shakes them in the pan to crack them really well and then removes the shell.

I like to keep them cooked and placed in their shell in a carton in the refrigerator for a snack. It is a good source of protein and such an easy snack to have on hand.

Baked egg custard

(a great way to fix eggs)

Ingredients:

1 cup of milk

1 egg

2 tablespoons of sugar

pinch of salt

gratings of nutmeg

Directions:

Scald the milk. Beat the egg until well blended and pour over the hot milk gradually. Add sugar and nutmeg and strain into custard cups. Set filled cups in a pan or hot water until firm. Test with a knife. If it comes out clean, the custard is done. Serve cold with cream or cake. Makes about two custard cups.

One time the USDA set me some frozen eggs. I got a shipment of them. I opened some for a meal to cook and noticed that they had streaks of blood in them. I immediately called the USDA office and this wise cracker on the phone told me that the chickens had PMS. The morale to this is when in doubt throw them out. Always check eggs in the cartons at the store as you do not want any type of cracked products. If a egg floats on top of the water, throw it out as well.

Next time around, my table have egg-eating time.

Arritta Morris is a graduate of Eastern Kentucky University with a degree in nutrition and a master’s degree in counseling. She is a certified as a food service specialist by the School Nutrition Association.