3.08.2009

Homage to the Humble Egg

I have to say, hands down, eggs are my favorite food EVER! I don't know when I first discovered how much I liked them. I do recall the incredibly delicious "dunky" eggs my Dad would make us as kids. Dunky meaning the ability to dunk your toast into the runny yolk. We always ate brown eggs, because according to all of the TV commercials "brown eggs are local eggs and local eggs are fresh". I remember overhearing that white eggs came from New York (we lived in Southeast Massachusetts), oh the horror! Eggs from New York! It was bad enough that we had buy these foreign eggs at Easter to color them for the Easter Bunny.

We soon started to raise our own chickens and I was shocked to learn that not only could hens lay brown and white, but blue-green eggs too! This variety of hen was Araucana. I thought they were pretty cool, already dyed and ready for the Easter Bunny!



Since eggs lend themselves to so many uses and are pretty much the perfect food, the recipes are endless. One of my favorites is Baked French Toast. The eggs in this recipe perform double duty creating a souffle like custard that gives you everything you love about French Toast in one bite! This recipe feeds 4-6 hungry people.



Baked French Toast
1 loaf cinnamon raisin bread- sliced (leave slices out to stale overnight)

Pre-heat oven to 375 degrees F. Butter a 9 X 13 oven proof baking dish.

8 eggs- (4 separated)
3/4 cup real maple syrup
2 1/2 cups whole milk or half & half
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
pinch of salt
1/2 tsp vanilla
1/4 tsp cream of tartar

Arrange stale bread in prepared baking dish. In a large bowl beat together the 4 whole eggs and the 4 egg yolks add syrup, milk, spices, salt and vanilla.

In another bowl beat the 4 egg whites with cream of tartar until they form stiff peaks. Gently fold the beaten egg whites into the egg and syrup mixture. Pour over the bread slices and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.


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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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