Chapter 2 The Wonderful World of Eggs

Table of Contents:

Part 1: Eggs and How They Work...... 32 The Mechanics of Eggs...... 32 The Three Parts of the Egg...... 32 Fresh, Safe Eggs...... 32 Part 2: Techniques for Using Eggs...... 34 How to Make for Pies...... 34 How to Avoid Weeping ...... 34 How to Make Angel Food Cakes...... 35 How to Make Quiches...... 36 How to Make Soufflés...... 37 How to Make Strata and Baked French Toast...... 38 How to Build a Frittata...... 38 How to Make a ...... 38 How to Make Pannekoeken...... 40 How to Make Aebleskiver...... 41 How to Make Cream Puffs...... 42 Part 3: Recipes—Applying What Chapter 2 You Learned...... 44 Royal Meringue ...... 44 Eggs are wonderful. “Meringue that Does Not Weep” Recipe...... 45 Easy Oven-Baked Frittata...... 46 They are used in so many Classic Quiche Lorraine...... 46 Cinnamon Ripple Angel Food Cake Recipe...... 48 products and so many Easy Angel Food Cake...... 49 Spinach, Bacon, and Swiss Quiche...... 49 ways. Most of our cakes Easy Baked Omelet...... 50 Chocolate Malt Pudding...... 51 are not possible without Southern Chess Pie...... 52 eggs and cookies are very Traditional Dutch Pannekoeken...... 53 Apple and Bacon Pannekoeken...... 53 difficult to make Cinnamon Vanilla Overnight Baked French Toast...... 54 without eggs. Easy ...... 54 Apple Custard Pie with Streusel Topping...... 55 Chocolate Chess Pie...... 56 Great Grandma’s Danish Aebleskiver...... 56 Cream Puffs...... 57 30 31 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs Good Food Magazine Month 20XX Month 20XX Good Food Magazine

Part 1 : Eggs and How They Work

he Mechanics of Eggs The shell contains the egg. It is fragile and Always buy eggs that are graded A or AA. You Many recipes call for eggs at room porous. It is important to remember that eggs can determine the quality of the eggs from your temperature. Rather than leaving your eggs on Eggs are wonderful. They are used in so many will absorb flavors and odors through the shell refrigerator just as an inspector does. Open an the counter to warm, simply place them in a products and so many ways. Most of our cakes and therefore must be protected from strong egg onto a flat surface. If the egg is compact bowl of warm water for a few minutes. are not possible without eggs and cookies are smelling substances and unsanitary surfaces. with a plump , it is fresh. If the chalazae, very difficult to make without eggs. When baking, make sure that your eggs are odor the white strands free. A tainted egg will spoil your product. in the egg white, We know of nine different functions of eggs in are prominent, the baking: The yolk is high in both and protein and is egg is fresh. a natural emulsifier. It is rich in vitamins and • Structure—As eggs cook, the protein minerals and contains cholesterol. The color Eggs kept in the coagulates and provides structure to the of the yolk varies depending on the diet of the coldest part of the product. chicken but color is not an indicator of food value refrigerator keep or quality. up to five weeks • Leaving—Eggs help leaven certain products though we plan by trapping air cells in whipped eggs or egg The white is primarily albumin protein. It is clear on using our eggs whites. Angel food and chiffon cakes are and soluble before it is cooked. It contains sulfur within two weeks. often entirely leavened with eggs. and becomes odorous when old. Fresh eggs make for more stable • Tenderizing—The fat in the egg yolk Brown eggs are not more nutritious than white egg white foams. shortens gluten strands in batters and eggs. Blood spots are not a cause for alarm; for Eggs become more dough to tenderize the product. baking, you do not need to remove them. alkaline as they • Moisture—Since eggs are mostly water, When you add eggs to a batter you add a great age and may have they moisten the products to which they deal of water to the product; about 3/4’s of the a minor affect are added. egg by weight is water. The remaining portion is on the function nearly equal parts fat and protein. For those of of chemical • Wash—Eggs, egg whites, and , are you using kitchen scales, a large egg weighs 1 2/3 leaveners. used as washes on bread loaves to give ounce without the shell with the yolk weighing them a glossy finish and hold sesame seeds Because the shells two-thirds of an ounce and the white, one ounce. and other accoutrements in place. are porous, eggs Fresh, Safe Eggs will lose moisture • Emulsifying—Eggs are natural emulsifiers over time. Eggs that help make our batters smooth. The egg industry is conscientious and regulated packaged for and it is very rare to find an inferior or rotten egg consumers are • Flavor—They add flavor. in a carton from commercial sources. It is not given a mineral oil • Color—Most lemon meringue pie recipes rare to find broken or cracked shells. When you bath to help seal rely entirely on egg yolks for color. open a carton and find a cracked egg, discard it the shells, reduce since a crack creates an easy avenue for bacteria the moisture loss, • Nutrition—They add nutritional value such to enter. and protect the as protein, Vitamin D, and choline (an egg from odors. important nutrient for the brain, nervous Eggs are a potential source of salmonella Do not wash your contamination. The American Egg Board system, and cardiovascular system). eggs since doing estimates that only one in 20,000 eggs is so will remove the The Three Parts of the Egg contaminated. Still, it is recommended that you protective mineral do not use raw eggs in your food and that egg oil covering. The egg is composed of three main parts plus products be cooked to 160 degrees. Always wash membranes and two white strands called your hands after handling eggs and sanitize any chalazae that hold the yolk to the center of the work surfaces where raw eggs may have been white. used.

32 3333 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs Good Food Magazine Month 20XX Month 20XX Good Food Magazine

beads on the topping, and a clear liquid forms these principles and provide you with several below the crust. It doesn’t hurt the pie but it’s recipes to practice with. Part 2 : Techniques for Using Eggs not presentable. Angel food cakes seem so much like summer, Most weeping seems to be caused by one of two light and heavenly and never too filling. With a How to Make Meringue have not contaminated the entire batch conditions, either the sugar isn’t completely little whipped cream, they showcase the fruits of egg whites. dissolved or the egg whites are not fully of summer so well—from strawberries to fresh for Pies cooked. peaches. 5. Add 1/2 teaspoon cream of tartar for There are just a few easy steps to making every three or four large eggs. The cream Here are our suggestions: Here we’ll show you how to employ these delectable and attractive meringue toppings of tartar helps to stabilize the eggs and principles and share a recipe that is nearly for pie. In this section, you will top an unusual should be added when the eggs are foolproof. Once you understand these basic 1. Use superfine sugar. Superfine sugar lemon pie. What makes it unusual? Both frothy. Beat the eggs at medium speed principles, you can make delectable angel food dissolves quickly and easily and we cream and orange juice are added to the filling. until soft peaks form, about one minute. and chiffon cakes from chocolate mocha to recommend it for meringues. Of course, you can top any cream pie the same Do not beat past this stage. At a soft peak orange chiffon. way. stage, the tips of the soft peaks will bend 2. Spread the meringue to the crust. If the Angel food cakes are quick and easy to make. over. meringue is attached to the curst, there is Meringues can be dreamy smooth, sweet, Consider an angel food cake the next time that less chance of shrinkage when baking. and melt-in-your-mouth. They are simple to 6. Drizzle the sugar into the egg whites with guests are about to arrive. With their tender, make—just follow a few steps. the beaters at slow speed. The sugar will 3. Make sure the meringue is fully cooked. melt-in-your-mouth goodness, they are always now help stabilize the egg whites more Instead of baking the pie in a hot oven, a favorite, always impressive, and save time for 1. Bring the eggs to room temperature. firmly. We prefer to use superfine sugar say 400 degrees, turn the temperature the other things you need to do. And you’ll feel Egg whites whip better at moderate since it dissolves easier in the egg whites. down to 350 or even 325. In a cooler good about serving these to your family and temperatures. Instead of leaving the eggs Continue at medium speed until stiff oven, the heat will better penetrate and friends—angel food cakes are always low fat, on the counter (where they are invariably peaks form. At this stage, the meringue cook the topping before browning. nearly fat free. forgotten and sit out for too long) should be glossy and the tips should immerse only the eggs that you will use stand straight up. Rub a little egg white 4. Get full volume from your whites. Heat For perfect angel food cakes, keep the in warm (not hot) water for five minutes. between your fingers to make sure that penetrates light, airy meringue better following principles and practices in mind: the sugar has dissolved. than a more dense meringue. It is 2. Make sure that the bowls and beaters are difficult to get full volume with plastic 7. Gently fold in the vanilla extract. 1. Get the right pan. You will need a tube immaculately clean. Any fat will reduce bowls because fat molecules are often pan with a removable bottom (most the egg white volume. Use stainless or 8. Spread the meringue over the pie filling. trapped in the plastic surface. recipes call for a ten-inch tube pan). glass bowls, not plastic since oil may be To make an angel food cake, you never Make sure the meringue is pressed 5. Place the topping on the filling while hot. impregnated into the surfaces of plastic grease the pan so it would be very against the crust so that it adheres and is The heat from the filling will help cook bowls. difficult to remove the cake without the less likely to shrink during baking. the meringue. 3. Separate the whites from the eggs. It removable bottom of the tube pan. If 9. Bake the meringue at 350 degrees for 15 is recommended that you use an egg All of these suggestions will help. In our you have trouble slicing such a large, minutes or until golden brown. When separator so that there is less chance of experience, none is foolproof. light cake, you may want to try a mini baked at higher temperatures, the contaminating your eggs with bacteria on angel food cake pan, which creates single meringue may not be baked through. the shell surfaces. An egg separator saves Consider the recipe later in the chapter for a servings. (Placing the meringue on a hot filling time and captures more of the egg white. meringue that does not weep. It is a little more helps it bake.) Partially baked meringue 2. Beat the egg whites right. The main You can purchase an egg separator. work but is often worth the time. is more prone to weeping, as is the ingredient in angel food cakes is the egg 4. Use the three bowl method. Let the white person baking it. How to Make Angel whites. They are beaten to a foam to slip into your first small bowl. Pour provide the leavening; usually there is no Food Cakes the egg yolk into a second bowl. As you baking powder called for in the recipe. complete each egg, pour the egg white How to Avoid Angel food cakes are really easy if you follow A. Make sure that no grease or fat into the third bowl in which you will a few principles. Once you master these basic touches the egg whites. Just a tiny beat the egg whites. In this way, if you Weeping Meringues principles, you’ll be making perfect angel food bit of fat interferes with the foam contaminate an egg white with a bit of cakes. In this lesson, we’ll introduce you to formation. Make sure that the pan, yolk, you can put that white aside; you Weeping meringues aren’t very pretty. The meringue pulls back from the crust, moisture the beaters, the bowl, and any 34 35 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs Good Food Magazine Month 20XX Month 20XX Good Food Magazine

other utensils are clean, dry, and maintain its volume. Most tube pans 1. Make a good crust. We’re talking about is more important than the number of grease free. This is easier to achieve have little legs that will hold the cake a pre-baked crust. It doesn’t have to be minutes in the recipe. with a glass or stainless steel bowl above the counter. If your pan doesn’t, pretty and certainly not perfect. The trick instead of plastic. invert the pan over a narrow necked is to avoid the bubbles; bubbles break Consider Pie Weights for bottle to hold the cake up. and let the filling ooze through. Use pie that Pre-baked Crust B. Separate the whites from the yolks weights to hold the crust down. Or, if you while the eggs are cold. The eggs There you have it. It looks like a lot to keep in prefer, prick the dough before baking, Pie crusts are made with water or milk and are thicker and easier to separate mind but the process is really quite quick and the steam that causes bubbles will escape baked in a hot oven. In a hot oven, the liquid while cold. You may want to use an simple. Try out these methods for perfect angel through the pricked holes (we’ve never turns to steam and bubbles form in the crust. egg separator. food cake with the recipes at the end of this been able to get those little holes to work Where the bubbles collapse, the pie filling leaks chapter as well as pie weights). C. Separate the eggs one at a time through the crust. One way to avoid blisters is to prick the crust with the tines of a fork to into a cup. If you get a bit of yolk in How to Make Quiches If you are not comfortable making pie pastry, the white, set it aside. That white vent the steam but often, this is only partially use a just-add-water mix, purchase a ready- effective. There is a better way—pie weights. will fail to perform and if you mix made crust, or use puff pastry from the grocery it with the other whites, the whole store. We use three different kinds of pie weights: batch will fail. Continue with a clean cup. After each egg white 2. Use quality ingredients. Your quiche is Beans or Rice: You don’t have to buy expensive is successfully separated, pour it no better than what you put in it. Use weights—beans or rice will do. Line the shell into the bowl that will be used for fresh eggs and vegetables and quality with aluminum foil and then place the beans beating. cheeses. or rice in the shell to hold the crust down. Because the beans or rice absorbs heat, D. Whip the whites until glossy peaks 3. Chop the ingredients finely. Coarsely you will need to increase the baking time, form. Start at medium speed with cut ingredients make it very difficult to sometimes up to twice as long (our crust took your hand-held mixer. As the foam obtain attractive slices. 20 minutes at 450 degrees. Baking times will begins to develop, increase the vary with weights). speed. Fold in ingredients as called 4. Get enough eggs. It’s the eggs that for in the recipe. Do not over whip. coagulate when baked to create a firm, Ceramic Pie Weights: These are our favorite If the egg whites are beaten too clean quiche. The ratio of eggs to liquid pie weights. Ceramic pie weights are individual long, they will become dry and has to be high enough. Make certain that heavy ceramic balls that hold down the pie gritty and will ruin the cake. there are at least two eggs for every one crust evenly. Since they aren’t connected by cup of liquid. This will keep your quiche a chain, they can be divided into smaller pie 3. Add the sugar after the whites have from becoming too soggy. pans. Simply place baking paper over the pie begun to hold their shape. If you add shell (not required) and pour the weights in 5. Cook it right. Bake it at 325 degrees. the sugar too soon, the whites will be top. You’ll still want to poke holes in the sides Higher temperatures increase the risk of soft and sticky. Add the sugar in a slow of the pie crust to release steam. stream, not all at once. over-cooking and curdling. Pie Weight Chain: We also really like pie 6. Cover the edges with foil. To get the 4. Fold the other ingredients gently into weight chains. These are heavy metal balls the egg whites. Use a spatula and gently quiche baked properly often requires Quiches are a custard made with eggs and milk connected on a chain that are simply placed reach to the bottom of the bowl and lift enough time that the edges of the crust or cream and loaded with cheeses or meat or on top of the pie crust to hold it down. They the egg whites through the mixture in over-brown. Half way through the vegetables to create an elegant main dish. They work well and are dishwasher safe, however an up and down, folding motion. Do baking, cover the edges with foil or a pie are no more difficult than making a custard they can’t be separated into different pie pans, not over mix. The other ingredients shield so that you won’t over-brown the pie. Here we present seven principles and two and it’s a little more difficult to achieve an even need to be uniformly dispersed but over crusts. recipes for great quiches. distribution across the pie shell. mixing will drive the entrained air from 7. Get it cooked. The center of the quiche the mixture and cause the cake to lose Making a quiche is not difficult. Just follow a has to reach at least 160 degrees for the How to Make Soufflés volume. few simple principles to make a great quiche. protein in the eggs to coagulate. But a Soufflés can be truly gorgeous, almost magical Once you are comfortable building quiches, 5. Bake immediately. If the batter sits in the simple test is to simply slip a knife blade as they mushroom up in the oven into a light you can experiment and be creative—adding pan, it will lose air and volume. into the center of the quiche. If cooked, airy dish. And even if you’re a first-timer and almost anything to a quiche that you would to it should come out clean. Your knife test your soufflé doesn’t look quite right, it’ll taste 6. After baking, turn the cake upside an omelet. down to cool. Gravity will help the cake Just keep these principles in mind: 36 37 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs Good Food Magazine Month 20XX Month 20XX Good Food Magazine

great. But there are some tricks to making build a great frittata with the same ingredients liquid thickened or set with eggs is called a Stirred custards remain pourable. Many bakers them come out right. that you would use in an omelet. Here’s a step- custard. It is our intention in this chapter to strain the custard before use to remove any by-step guide: examine how custards work and how to make cooked egg particles and ensure smoothness. Soufflés are made in two parts, whipped them. Plastic wrap is often placed against the surface egg whites and a base made with the other before refrigerating so that a “skin” does not 1. Sauté the vegetables until soft. As an ingredients including such things as a cheese There are two types of custards: stirred and form. sauce or chocolate. Since the base holds the alternative, you can steam the vegetables baked. Stirred custards are cooked on the flavor, make the flavor intense because it will in the microwave until they are tender. stovetop, stirred as they cook, and remain Pastry cream is a starch-aided custard. Because be diluted with the addition of the egg whites. pourable. Many puddings and pastry creams of the starch content, it can be brought to a 2. Turn the broiler on. are stirred custards. Baked custards are made boil without toughening the egg proteins and Beat the egg whites properly. It’s the air 3. Beat the eggs, pepper and salt together. of sugar, whole eggs, and liquids and are set should be brought to a boil for the starch to trapped in the egg whites that causes the Put a tablespoon of oil in a heavy, oven- in the oven. Pies such as pumpkin or chess (a function properly. dramatic expansion of the soufflé in the oven. proof skillet and place the skillet on tart, southern pie), some , and baked You want the egg white to remain elastic. Beat Crème anglaise is a thin custard sauce made medium heat. Pour the egg mixture puddings are classified as baked custards. the egg whites just until soft peaks form, add without starch. Accordingly, it should not be into the pan and scatter your vegetables Cheesecakes and quiches are also baked the sugar if the recipe calls for it, and then beat cooked beyond 175 degrees. and/or cooked meats on top. Turn the custards. until stiff peaks form. Cream of tarter will help heat to low and cook until the frittata the egg whites develop. Many custards have added starch to help set Lemon curd is thick and intensely flavored is golden brown on the bottom and the the liquid and to reduce separation or weeping. using only lemon juice and the eggs for liquid. egg is beginning to set, approximately 7 Fold the egg whites into the base carefully. For our purposes, if the primary agent for It is used as a filling for cakes and as a spread. minutes. Stir about a cup of the egg whites into the thickening or setting a is eggs, we will base to lighten the base then gradually fold Lemon pie filling is another custard. Because 4. If necessary, oven-proof the skillet treat it as a custard. in the remaining egg whites. Use a spatula to acid interferes with the swelling of starch handle by wrapping it in aluminum foil. cut through the whites and gently lift the base How does a custard work? As the egg protein particles and their ability to thicken, lemon pie Place frittata under the broiler and cook through the foam in an up and down motion in the custard heats, these proteins set and the filling is thickened before the lemon juice is until it is almost firm. only until the two parts are combined. mixture becomes thick. Egg whites, without added. 5. Add any cheese to the top and again put the addition of other ingredients, begin to set Baked Custard How to Make Strata the frittata under the broiler until it is at 145 degrees; egg yolks at 155 degrees. When and Baked French completely set and the cheese is melted. other ingredients are added such as sugar Most baked puddings are a mixture of Slide your frittata onto a plate and serve. and starch, the temperatures at which setting eggs, sugar, liquid, and usually some other Toast Strata begins is higher. There is a fairly narrow ingredient (a baked rice pudding is a custard range of temperatures that are acceptable for A strata is basically a savory bread pudding. Consider Using a with rice added; a bread pudding is a custard making a custard. The liquid must be cooked with bread added). Most are made by layering bread cubes in a Microwavable Steamer long enough for the eggs to set but should not baking dish and then pouring an egg mixture exceed 185 degrees. Above 185 degrees, the A good baked custard has a clean, sharp edge over it. The mixture soaks through the bread Since eggs and vegetables cook at different proteins become toughened as coagulation when cut. The amount of egg in the custard and sets up in baking as custard does. Most times, it is important to either sauté or steam completes. At this point, the custard tends to determines its firmness. A baked dessert that recipes call for cheese and spices. the vegetables before adding them to a frittata or else they will still be hard and raw whenthe curdle and after setting, weep as the liquids is going to be unmolded requires more egg Baked French Toast eggs are done cooking. drain from the toughened protein. Later in this than a softer, spooned pudding. Egg whites section, we will discuss methods for cooking rather than whole eggs are rarely used in Baked French toast is a cousin to a strata. It’s We’ve found this microwave and oven steamer custards to the right temperature. custards. Egg yolks provide a richer, smoother made with whole slices of bread layered in a to do the trick. Simply fill the bottom with a texture. Some custards such as pumpkin pie or baking pan instead of bread cubes. A mixture cup of water, place the chopped up vegetables Stirred Custard cheesecakes may call for cornstarch or flour as on top, put on the lid and microwave for 2 an additional stabilizer to the eggs. of eggs, milk, butter and usually a sweetener Stirred custards include pastry cream, pie minutes. The vegetables come out perfectly such as cinnamon sugar is poured in the fillings, and sauces. Cooking temperatures are cooked. This is a healthier way to cook A typical ratio of eggs, sugar, and milk in a bottom of the pan and overtop of the bread variable depending on the starches and other vegetable as it retains important vitamins and firmly baked custard is one large egg for every slices. Usually, it’s made the night before so ingredients called for in the recipe. Cooking minerals during cooking that would otherwise ¼ to 1/3 cup milk and 1 ½ to 2 tablespoons the egg absorbs into the bread, making it soft times are not difficult since the custard must be lost. sugar for each egg. Use these ratios as and moist. Baked French toast can be savory or be stirred nearly constantly and the baker is sweet. guidelines. The addition of starch, flour or How to Make Custards overseeing the cooking and can remove the pan cornstarch, may reduce the need for eggs as How to Build a Frittata from the heat when the desired thickness will the desire for a softer custard rather than Most puddings and cream pie fillings are is obtained. firmly baked custard suitable for a mold (softer Do you have a favorite omelet recipe? You can thickened either with starch or eggs. Any 38 39 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs Good Food Magazine Month 20XX Month 20XX Good Food Magazine

custards may have up to twice as much milk removal from the oven. The custard you turn the oven on, place the pan with of this chapter, or you can always try using a per egg.) Sugar is even more variable and may should be removed from the water bath the butter in the oven. When the oven Pannekoeken mix. be different because of tastes or the presence of immediately so that the outer edges does reaches 250 degrees the butter should be other sweeteners such as raisins or sweetened not continue to cook. melted. Remove the pan from the oven. How to Make Aebleskiver condensed milk. 6. Cool the custard and refrigerate it. 3. Whisk the eggs and the salt in a medium The following mixing and baking procedure is Often, plastic wrap is pressed against the bowl. Add the milk. Whisk in the flour typical of baked custards. Using this procedure custard surface to avoid the forming of a until nearly smooth (a whisk makes and the ratios above, you can create or modify “skin” on the top of the dessert. mixing easier than a spoon). Your batter your own desserts. is now ready. Baker’s notes: A water bath is usually not necessary when starch is part of the recipe. 4. Pour the batter into the pan. Cover with 1. Combine the eggs, sugar, salt, and Bread puddings are usually not baked in toppings if desired. Bake. Serve hot. flavorings in a mixing bowl. Stir until the a water bath. Neither are pies since it is sugar is dissolved but do not whip (it is desirable to bake the crust thoroughly and the Pannekoeken makes an excellent canvas for desirable to avoid foam). pie crust insulates the custard from the heat of your imagination. When we lived in Minnesota the pan. there was a chain of pannekoeken restaurants. 2. Scald the milk over low heat stirring They served these Dutch pancakes with all regularly (heat it to just below its boiling How to Make Pannekoeken types of toppings, some cooked into the batter point). Heating the milk before adding but often used as toppings after the pancake is it will help cook the eggs evenly and will We debated adding pannekoeken to this baked. reduce baking time. chapter. But pannekoeken is so good, so much fun, and so easy that we couldn’t resist. And Apples are the classic complement to 3. Gradually pour the milk into the egg because it is an egg-rich batter with little flour, pannekoeken. They can be cooked in the mixture, stirring while pouring. Gently we inserted it in this chapter. batter, sautéed, made into a compote (a French pour the custard into the baking pan or dessert consisting of fruit in sugar syrup), or cups. If the custard is to be unmolded, We think of pannekoeken most often for simply sliced thinly and used as a topping. grease the molds with butter. For a breakfast but it seems to fit in just right for But meats, cheeses, and vegetables work also, smooth surface, gently skim any bubble brunch (especially with guests), lunch, a late especially for a dinner or lunch dish. When from the top. supper. made with meats or vegetables, leave them as they are or drizzle them with a white sauce, a 4. Place a baking pan or cups in a larger And if you can make pancakes, you can make Aebleskiver (pronounced “eebull-skeever”) is cheese sauce, or syrup. baking pan. Place the baking pan pannekoeken. In fact, there is less prep time a Danish filled pastry made on the stovetop. on the oven rack. Fill the outer pan than with pancakes—mix the batter and stick Here are some suggestions to get you started. They can be either sweet with luscious creams with hot water until the water level is it in the oven. (In our test kitchen with the or pastry fillings, or savory with meat and approximately equal with the level of ingredients sitting on the counter, we were • Traditional Pannekoeken cheese. the dessert. The water in the pan helps 2 1/2 minutes to the oven.) They are great bake the custard evenly without a tough without toppings and sublime with toppings. • Apple and Bacon Pannekoeken A holiday in Denmark often begins with a outer layer that has been baked beyond breakfast of these puffy little pastries that are • Sausage, pears, and dried cherries 185 degrees. A cloth can be added to the Here are the steps to making easy traditionally made with an apple filling or pannekoeken: served with applesauce (hence their name). bottom of the baking pan to insulate the • Sautéed apples in brown sugar and Like other great pastries, wonderful variations dessert from the heat on the bottom. cinnamon have evolved. We like them with pastry fillings, 1. Place one-half cube of butter in a 5. Bake at 325 degrees to avoid over- jams, chocolate, cheese and even frosting. pannekoeken (Dutch Baby) pan or an • Apples and sausage baking. Typical baking time is about ovenproof skillet with rounded sides. 45 minutes but will vary on the recipe, • Blueberries and cottage cheese To Make the Batter (You can make a fine pannekoeken the baking pans, the initial heat of with an ovenproof skillet; it’s a little Aebleskivers are made with a simple batter, but the custard, and the heat of the hot • Bananas and pecans easier with a pannekoeken pan. You can the key is in the eggs. Separate the eggs, and water used as an outer bath. To test purchase one on our site.) • Peaches and honey raisin sauce then set the egg whites aside. Add the yolks to for doneness, insert a sharp knife into the flour and other ingredients, and stir until the custard about two inches from the 2. Pannekoeken puffs up in a hot oven. Let your imagination reign. You will find combined. center. It should come out clean. The Preheat your oven to 400 or 425 degrees recipes for the first two suggestions at the end very center of the custard may not be depending on the recipe. Put the rack quite set but will continue to cook after in the center, not the top, shelf. When 40 41 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs Good Food Magazine Month 20XX Month 20XX Good Food Magazine

Cream puffs consist of three parts: the outer also tried other flavors such as raspberry and shell, the filling, and the chocolate topping (or blueberry. frosting). The crisp shell against the silky filling Next, whip the egg whites until light and soft side of the pastry, squeeze, and remove. creates a melt-in-your-mouth effect. Here’s a Step 3: The chocolate. You can use any peaks form. This could take a while, but this is step-by-step guide: sweet, high-quality chocolate. Chocolate wafers the trick to perfect, fluffy aebleskivers. Gently Choosing the Right Pan are designed for candy making and have a fold the egg whites into the batter. Step 1: The pastry shell. The batter for smoother grind and more cocoa butter than There really isn’t a substitute for an aebleskiver the pastry is extremely easy. It’s only three chocolate chips. You can either dip your cream Aebleskivers can also be made with a basic pan, but there are two types from which to ingredients excluding the water. There is no puffs in the melted chocolate or spoon it over pancake mix. Instead of adding an egg as called choose—cast iron, and cast aluminum. In order baking powder or yeast; these are leavened the top of each. The hotter the chocolate, the for in the directions, whip three egg whites and to cook properly, an aebleskiver pan must be with steam. The key in baking the shells is to thinner the coating. If it is melted but not too fold them into the batter. You can also use an heavy to hold heat. We sell three variations: get your oven hot enough that the moisture hot, you’ll get a thick layer of chocolate. aebleskiver mix. will quickly turn to steam expanding the dough Heavy Cast Iron Pan: Nothing holds heat until it triples in size and then baking them better than cast iron. We’ve found this pan To Cook the Pastries just until they get a little caramel colored with cooks aebleskivers more evenly than any other crispy edges. pan. It contains seven indentations and the cavities are a little larger than any of our other Step 2: The filling. We like to use premade pans. The heavy cast iron won’t break or warp, Bavarian cream. You can buy it cheaper than and the birch-finish wooden handle won’t get you can make it and it’s a lot less trouble. It hot and burn your hand. The disadvantage of comes in a two-pound squeeze pack. Cut a cast iron is it must be seasoned and kept dry to quarter-inch off the plastic package, insert avoid rusting (cast iron is porous, so seasoning the tube in the edge of a pastry, and squeeze. it with oil keeps rust-causing water from filling You’ll feel the pastry become heavier and start the pours). to swell as the Bavarian cream fills the pastry. It’s the easy way to fill cream puffs. We’ve 7-inch Cast Iron Pan: This heavy pan is a little smaller than our other pan, but it still cooks seven aebleskivers with all the advantages To cook the aebleskivers, you’ll need an of cast iron and at a lower price. It produces aebleskiver pan. Heat it on the stove over wonderful, slightly smaller pastries in just 2 medium heat and put a little butter in each ½ minutes. This pan doesn’t have a wooden cavity of the pan. Once heated, fill each handle, so you’ll need an oven mitt when indentation one-third full. If you are using a grabbing the hot handle. This pan also must be denser filling like meat, cheese, or chocolate, seasoned and kept dry. place a small amount on the batter and then Cast Aluminum Pan: Our cast aluminum cover with another one-third batter (if you’re aebleskiver pan is still heavy enough to going to use something lighter like whipped hold heat and cook properly but is easier to topping or pastry cream, you’ll want to inject it care for than cast iron pans. It requires no later with a pastry bag or decorating set). seasoning, won’t rust, break, or warp, and has Let cook for 1- 1 ½ minutes, and then turn over a tough, nonstick surface to make cooking the aebleskiver in the indentation. We use a your aebleskivers easy. It also has an easy-grip skewer, but if you want to be authentic, you handle that won’t get hot. can use a knitting needle. We think you’ll be happy with either type of Cook for another minute or until done. pan. The dedicated cook might appreciate the Remove from the pan, sprinkle with powdered cooking qualities of the cast iron pan while the sugar, and serve warm. hurried, more casual cook might appreciate the carefree qualities and attractive good looks of To Fill the Pastries an aluminum pan. If you didn’t put any filling directly into the How to Make Cream Puffs batter, you can fill the aebleskivers with a pastry bag or decorator set. We like to use Cream puffs are similar to aebleskiver, but premade pastry fillings as they come in their instead of cooked on the stove, these hollow own pastry bag. Simply insert the tip into the pastries are baked in the oven.

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Part 3 : Recipes: Applying What You Learned

8. Bake for 15 minutes at Directions 350 degrees or until the top is a golden 1. Bake the pie shell at 450 degrees for brown. Let cool for an about ten minutes or until it just starts hour on the counter to turn brown on the edges. It will help and then two hours in the pie shell keep its shape during baking the refrigerator. if you line the shell with aluminum foil and then place beans, rice, or pie shell weights in the shell to hold the crust “Meringue that down. Does Not Weep” 2. Grate the zest from one large lemon or The following recipes were chosen to give two small . Avoid the white, pithy you the opportunity to make some very good part of the peel for it is bitter. Add the baked goods while working with eggs. With zest to a saucepan with the lemon juice, Ingredients these recipes, you’ll make meringues, frittatas, orange juice, sugar, and salt. Stir and 4 large egg whites omelets, quiches, and custards. heat until it just starts to boil. 1/2 teaspoon cream of 3. While the filling is beginning to heat, mix tartar crust during baking. Royal Lemon Meringue Pie the cornstarch with the whipping cream, 6 tablespoons sugar, preferably superfine Ingredients Add the eggs and egg yolks and mix until 4. Bake for 15 minutes at 350 degrees or smooth. 1 tablespoon cornstarch until the top is a golden brown. 1 nine-inch deep-dish pie shell 1/2 cup water 4. Drizzle the hot lemon mixture into the Let cool for an hour on the counter and then 4 teaspoons lemon zest egg mixture while stirring constantly. 1 teaspoon vanilla extract two hours in the refrigerator. 1 cup lemon juice Return the combined mixture to the Directions Baker’s notes: Why does this work? The 1/2 cup orange juice stove and heat until it thickens and starts to boil. Add the butter and stir until cornstarch acts as a stabilizer; the hot syrup 1 cup granulated sugar melted. Scrape the filling into the pie 1. In a medium metal or ceramic bowl, beat the facilitates the cooking of the egg whites. dash of salt shell. egg whites and cream of tarter together. When 1/3 cup cornstarch soft peaks are formed, drizzle in the sugar 5. Preheat the oven to 350 degrees. while beating. Continue beating until stiff 1 cup whipping cream 6. In a medium metal or ceramic bowl, peaks are formed. 3 large eggs, whisked beat the egg whites and cream of tartar 2. In a saucepan, dissolve the cornstarch in 5 large egg yolks together. When soft peaks are formed, water. Heat and stir until it is bubbling and drizzle in the sugar while beating. 1/4 cup butter thickened. Drizzle the hot syrup into the egg Continue beating until stiff peaks are whites while beating slowly with the electric 5 large egg whites formed. Fold in the vanilla. mixer. Add the vanilla. Continue beating until 1/2 teaspoon cream of tartar 7. With a spatula, spread the meringue the egg whites are at full volume and stiff 1/2 cup granulated sugar, preferably topping on the filling. Press the topping peaks are formed. superfine against the crust so that the meringue 3. With a spatula, spread the meringue topping 1 teaspoon vanilla extract will adhere to the crust during baking. on the filling. Press the topping against the crust so that the meringue will adhere to the

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Easy Oven-Baked Frittata Classic Quiche Lorraine Quiches are made with a custard filling—eggs and milk or cream—and loaded with cheeses or meat or vegetables to create an elegant main Directions 3. In a medium bowl, mix the eggs and flour dish. They are simple to make, at least no more together. Add the remaining ingredients, difficult than making a pie. Preheat the oven to 325 degrees including the bacon. Pour the mixture into the A Quiche Lorraine is the classic bacon and hot pie shell. Swiss cheese filling. It originated in the 1. It will help the pie shell keep its shape during 4. Bake for 40 to 45 minutes or until a knife Lorraine region of what is now northeastern baking if you line the shell with aluminum foil inserted in the center comes out clean. If the France. Originally it had no cheese, simply and then place beans, rice, or pie shell weights shell starts to brown too quickly, cover the custard flavored with bacon. Today, most in the shell to hold the crust down. Bake the edges with aluminum foil or a pie shield. Quiche Lorraine recipes call for just a touch of pie shell at 450 degrees for about ten minutes nutmeg. The recipe that follows is a little less or until it just starts to turn brown on the Frittatas are easy; this one is even easier. rich than many because it uses milk instead of edges. cream in the filling. Remember this recipe when you need a great 2. While the pie shell is baking, cook the bacon in dinner dish in a hurry. Serve it with your Ingredients the microwave oven until crisp. Cut the bacon favorite bread and a garden salad. PHOTO BY NAME SURNAME into small chunks. Ingredients 1 single crust pie shell 6 large slices of bacon, about 6 ounces 1 cup of diced vegetables (onions, green 4 eggs, beaten peppers, etc.) 1 tablespoon all-purpose flour 6 eggs 1 1/2 cups milk dash of pepper dash of pepper 1/8 teaspoon salt 1/8 teaspoon salt 2 tablespoons grated parmesan cheese 1/4 teaspoon nutmeg 1 cup shredded cheddar, mozzarella or other cheese 1 1/2 cups grated Swiss cheese, about 6 ounces Directions Preheat the oven to 350 degrees

1. Sauté the vegetables until soft. Alternately, you can steam the vegetables in the microwave until they are tender.

2. Beat the eggs, pepper, salt, and parmesan cheese together. Put a tablespoon of oil in a heavy, oven-proof skillet. Pour the egg mixture into the pan and scatter the vegetables on top.

3. Bake for 15 minutes or until a knife inserted in the center comes out clean. Immediately sprinkle the remaining cheese on the top and let it melt.

4. Slide your frittata onto a plate and serve.

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3. Beat the egg whites in a large bowl, Cinnamon Ripple Angel adding the salt and the cream of tartar to the whites as soon as they become Food Cake foamy. Continue beating. As soft peaks Easy Angel Food Cake begin to form, add the remaining sugar Ingredients and extracts. Beat until peaks form.

1 1/2 cups egg whites (about 12 to 14 large 4. Using a spatula, gently fold the flour and scrape the bottom of the bowl. Mix only eggs) sugar mixture into the egg white foam until the flour is moistened. Working 1 cup plus one tablespoons sifted cake with “over and up” motions. Be sure to the batter longer tends to drive the air flour scrape the bottom of the bowl or the flour bubbles from the foam and reduces the mixture will sink. Mix only until the flour 1 1/2 cup sugar divided cake’s volume. is moistened. Working the batter longer 1/4 teaspoons salt tends to drive the air bubbles from the 6. Scrape the batter into a ten-inch tube 3/4 teaspoon cream of tartar foam and reduces the cake’s volume. pan and bake immediately. Bake for 45 minutes or until the cake is done. 1 teaspoon vanilla extract 5. Scrape 1/3 of the batter into a ten-inch 3 to 4 teaspoons ground cinnamon tube pan. Sprinkle the cinnamon through 7. When the cake is removed from the oven, a fine sieve onto the batter. Repeat immediately invert the tube pan on the Directions layers two or three more times, but counter. Many tube pans have legs for don’t sprinkle cinnamon on top. Bake Ingredients Preheat the oven to 350 degrees (after step 1). this purpose. If the tube pan does not immediately. Bake for 45 minutes or 1 1/2 cups egg whites (about 12 large eggs) have legs, invert the pan over a narrow- until the cake is done. 1 cup plus one tablespoons sifted cake necked bottle inserted into the tube. 1. Separate the eggs before heating the PHOTO BY NAME SURNAME 6. When the cake is removed from the oven, flour oven (see tips), adding the whites to a immediately invert the tube pan on the Spinach, Bacon, and liquid measuring cup until you have 1 1/2 1 1/3 cup sugar counter. Many tube pans have legs for cups. It will take about 12 large eggs. this purpose. If the tube pan does not 1/4 teaspoons salt Swiss Quiche have legs, invert the pan over a narrow- 3/4 teaspoon cream of tartar 2. Sift the flour before measuring. If you do A spinach quiche recipe is the second most necked not have a sifter, use a whisk to fluff the 1 teaspoon vanilla extract popular quiche recipe on the internet—and flour before measuring. Add about half 1/2 teaspoon almond extract no wonder; it is very good. This one has Swiss the sugar to the flour and sift again. cheese and bacon added along with a touch of Directions tarragon. Ingredients 1. Separate the eggs before heating the oven adding the whites to a liquid 1 nine-inch deep-dish pie shell measuring cup until you have 1 1/2 cups. 4 large slices of bacon It will take about 12 large eggs. 4 eggs, beaten 2. Preheat oven to 350 degrees. 2 large egg yolks 3. Sift the flour before measuring. If you do 1 tablespoon all-purpose flour not have a sifter, use a whisk to fluff the 2 cups half and half flour before measuring. Add about half the sugar to the flour and sift again. dash of pepper 1/2 teaspoon salt 4. Beat the egg whites in a large bowl, adding the salt and the cream of tartar 1/8 teaspoon nutmeg to the whites as soon as they become 1/2 teaspoon dry tarragon foamy. Continue beating. As soft peaks 1 1/2 cups grated Swiss cheese, about 6 begin to form, add the remaining sugar ounces and extracts. Beat until peaks form. 3/4 cup spinach, partially cooked and 5. Using a spatula, gently fold the flour and finely chopped sugar mixture into the egg white foam with “over and up” motions. Be sure to 48 49 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs

Directions oven and forget it until the timer goes off. Chocolate Preheat the oven to 325 degrees And it’s easy. Notice that there are only two steps to this recipe. Prep time is less than ten Malt minutes. 1. Bake the pie shell at 450 degrees for about ten minutes or until it just starts to turn This is a puffy omelet recipe. It will mushroom Pudding brown on the edges. It will help the pie in the oven and then fall back as it cools. Still, This works as both a soft shell keep its shape during baking if you it is a lighter omelet than what is fixed on the pudding and an excellent line the shell with aluminum foil and then stovetop. pastry cream. It is a stirred place beans, rice, or pie shell weights in the custard pudding but with shell to hold the crust down. Use this basic cheese omelet recipe or add the addition of cornstarch, it meat and veggies to create any omelet meets the definition for pastry 2. Cook the spinach until nearly tender. you desire. (If you add veggies, consider cream. See the section in this Consider steaming it in a microwavable sautéing them or partially cooking them in chapter for making custards steamer. This will help it retain its the microwave before adding them to the egg for more information on nutrients and vitamins. Remove any stems. mixture.) making custards. The spinach should be finely chopped. Ingredients And remember those 3. While the pie shell is baking, cook the chocolate malts that we used bacon in the microwave oven until crisp. 1/3 cup flour PHOTO BY NAME SURNAME to enjoy at the corner drug Cut the bacon into small bits. 1/2 tsp. baking powder store? This old-fashioned 4. In a medium bowl, mix the eggs, yolks, 1/8 tsp. salt pudding will remind you of those days. It is much, much and flour together. Add the remaining dash pepper ingredients, including the bacon and better than those box pudding 3. Slowly pour the egg mixture into the hot milk chopped spinach. Pour the mixture into 1 1/2 cups milk mixes from the store. while whisking the mixture to keep it smooth. the hot pie shell. 8 eggs Ingredients Cook until bubbles rise through the liquid and 5. Bake for 50 minutes or until a knife 1 1/2 cup shredded cheddar or other it just starts to boil. Remove from the heat. 2 tablespoons cornstarch inserted in the center comes out clean. If cheese 4. Melt the chocolate chips and the butter in the the shell starts to brown too quickly, cover 1/3 cup malted milk powder (we use Carnation Directions microwave. Stir the melted chocolate into the the edges with aluminum foil or a pie brand usually found in the hot drink section hot pudding. Add the vanilla. shield. Preheat oven to 350 degrees. of the grocery store) 1/2 cup sugar 5. Pour the pudding into serving dishes or a Easy Baked Omelet 1. Mix the dry ingredients in a bowl. Add 2 1/2 cups milk casserole dish. Cover the pudding surface with waxed paper placed directly on the pudding. enough milk to make a paste and then 1 large egg add the remaining milk a little at time, Let cool for one hour and then place in the stirring after each addition, until you 2 large egg yolks refrigerator to chill. have a smooth mixture. Add the eggs and 3/4 cup milk chocolate chips cheese. 2 tablespoons butter 2. Grease a 9-inch pie pan with butter. 1 teaspoon vanilla Pour the omelet mixture into the pie pan and bake for 40-45 minutes or until Directions the omelet starts to brown and a knife inserted in the center comes out clean. 1. Combine the cornstarch, malted milk powder, Variations half of the sugar with 1/2 cup of the milk. Stir to dissolve the sugar. Add the egg and egg This recipe is dedicated to all of the klutzes Add herbs, spices, sautéed vegetables, ham, yolks and whisk until smooth. among us who often mutilate our omelets while or other meats or vegetables as desired to this trying to fold them or for the distracted among recipe as you would for stovetop omelets. 2. In a heavy saucepan, cook the remaining 2 us that need to just stick a baking dish in the cups of milk and the remaining sugar until it boils for several minutes.

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Southern Chess Pie 1/4 teaspoon salt Directions Traditional Dutch Apple and Bacon 1. Bake the pie shell at 450 degrees for about ten minutes or until it just starts Pannekoeken Pannekoeken to turn brown on the edges. It will help the pie shell keep its shape during baking This is the basic pannekoeken. It is designed This is a traditional pannekoeken with if you line the shell with aluminum foil for an 11 to 12-inch pannekoeken pan or ingredients added. You can use this as and then place beans, rice, or pie shell a skillet with rounded sides. This is a five template for other pannekoeken recipes. weights in the shell to hold the crust ingredient-five step recipe that really goes down. If you do so, the weights will act as together quickly. Ingredients heat sinks and you will need to bake the 6 ounces of bacon fried crisply shell longer. Ingredients 1 apple, peeled and cored 1/4 cup butter 2. Whip the eggs and brown sugar together 1/2 red bell pepper (optional) A chess pie is an old Southern pie type--like until the sugar dissolved. Add the vanilla 3 large eggs cream pies--that has been around for nearly extract and optional nutmeg. 1/4 cup butter a century. They are baked as smooth custard 1/8 teaspoon salt 3 large eggs pies or loaded with almost anything. We looked 3. In a saucepan, melt the butter. Stir in the 3/4 cup milk at dozens of recipes and found chess pies with 1/8 teaspoon salt cream, 1/4-cup brown sugar, cornmeal, 3/4 cup all-purpose flour nuts, raisins, pineapple, peaches, blueberries, and salt. Heat, stirring constantly, until it 3/4 cup milk and chocolate. We’ll give you a basic recipe and thickens and just starts to bubble. Directions PHOTO BY NAME SURNAME 3/4 cup all-purpose flour you can experiment forever. 4. Dribble the hot cream mixture into the Chess pies are usually spiked with something egg mixture while stirring constantly. 1. Place the butter in a Dutch Baby pan or Directions tart—vinegar, lemons, or bourbon. Most have Whisk the mixture until it is smooth. an ovenproof skillet with rounded sides. dairy—buttermilk, cream, or milk—though Pour the filling into the pie shell. 1. Snip the bacon into 3/4-inch pieces. Slice some are labeled “transparent” with little dairy. 2. Put the rack in the center, not the top, the apple thinly. Dice the red pepper and Some have cornmeal, corn flour, or cornstarch. 5. Bake the pie for 40 to 45 minutes at 325 shelf of the oven (the pannekoeken rises steam it in the microwave for a minute to degrees or until it tests done when the in the oven, and you don’t want it to make the dices crisp-tender. We started experimenting with composites of blade of a knife is inserted in the filling touch the top of the oven or it will burn). what we found trying to stick with principles, one inch from the center. Turn the oven on and place the pan with 2. Place the butter in a Dutch Baby pan or not recipes. We ended up with the following the butter in the oven. When the oven an ovenproof skillet with rounded sides. recipe that we found very good. Instead of Let cool on a wire rack and then refrigerate. reaches 250 degrees the butter should be having a touch of tartness from lemon or melted. Remove the pan from the oven. 3. Put the rack in the center, not the top, vinegar, this is butterscotch flavored with Serve with ice cream or whipped cream. Continue preheating the oven to 400 shelf of the oven (the pannekoeken rises degrees. in the oven, and you don’t want it to brown sugar and butter (we didn’t care for the Baker’s notes: This pie was made with brown touch the top of the oven or it will burn). traditional lemon or vinegar with this pie). sugar. It can also be made with honey crystals 3. Whisk the eggs and the salt in a medium Turn the oven on and place the pan with or molasses crystals for some interesting Ingredients bowl. Add the milk. Whisk in the flour the butter in the oven. When the oven renditions. until nearly smooth. Your batter is now reaches 250 degrees the butter should be 1 nine-inch pie shell ready. Feel at liberty to experiment. Many chess pies melted. Remove the pan from the oven. 4 large eggs, whisked are light in color while this one is caramel- Continue preheating the oven to 400 4. Pour the batter into the pan. degrees. 1 cup brown sugar colored from the brown sugar and egg yolks. For a lighter-colored pie, substitute 5. Bake for 20 to 25 minutes or until the 1/2 tablespoon vanilla extract 4. Whisk the eggs and the salt in a medium granulated sugar for the brown sugar and top starts to turn golden brown. Serve bowl. Add the milk. Whisk in the flour 1/4 teaspoon ground nutmeg (optional) four egg whites plus two large eggs for hot with your favorite syrup. until nearly smooth. Your batter is now the eggs. The pie will then be more vanilla 1/2 cup butter ready. flavored. The pie made with honey crystals This recipe also works well for mini 1 cup heavy cream will be lighter colored also and honey and pannekoeken made in jumbo muffin pans. 5. Pour the batter into the pan. Sprinkle the 1/4 cup brown sugar vanilla is a wonderful combination. Molasses They make perfect single serving breakfasts, or toppings over the batter. dessert cups. 2 tablespoons fine ground cornmeal crystals will make a more traditional pie. 6. Bake for 20 to 25 minutes or until the Any fine-ground cornmeal will work or even top starts to turn golden brown. Serve corn flour. We used Navajo ground corn and hot with maple syrup. it worked perfectly. 52 53 Chapter 2 The Wonderful World of Eggs Chapter 2 The Wonderful World of Eggs

of cinnamon vanilla syrup or cinnamon Cinnamon Vanilla vanilla whipped cream to serve with it. Apple Custard Pie with brown sugar, flour, butter, and walnut pieces in a small bowl to make the Sugar Overnight Baked Easy Custard Streusel Topping topping. Set aside. French Toast This is a great basic custard recipe. You can Don’t tell your kids, but this pie is actually healthier 3. Pour the filling mixture into the pie shell. make it in alone in a baking dish or small for them than normal apple pies. The secret lies in Spoon the topping over the filling. ramekins, or pour it into a pie crust. the applesauce, and oats. 4. Cover the edges of the pie shell with Ingredients Because there are fewer apples to peel and slice and aluminum foil or a pie shield. Bake for because you don’t have a top crust, this is quicker 30 minutes. Uncover the edges and bake 4 cups milk and easier than a traditional apple pie. We’ve for another 30 minutes or until done. enjoyed this pie served warm with whipped cream 6 large eggs and served chilled without the whipped cream. Baker’s note: As with most fruit pies, the 2/3 cup sugar secret of getting a crisp bottom crust is heat. 1/2 teaspoon salt Ingredients Set the shelf for the bottom half of the oven closer to the heating element. Use a dark 1 nine-inch unbaked pie shell 1 tablespoon vanilla metal pie pan so that the pan absorbs, rather Directions 3 large eggs than reflects, heat. This baked French toast is made up the 1/2 cup sour cream night before in an 8 1/2 x 13-inch pan. In the 3/4 cup applesauce morning, you just pop it in the oven. Let it bake 1. Heat the milk until hot, two or three while you are getting ready for the day and minutes in 1/2 cup granulated sugar the microwave. you’ll have a wonderful breakfast your whole 1/2 cup brown sugar family can eat all at the same time. 2. Whisk the eggs until smooth. Combine 1/2 teaspoon salt the eggs and Ingredients 1/2 cup quick rolled oats the milk. 1/2 cup butter 1/2 tablespoon cinnamon 3. Add the sugar, salt, and vanilla and stir 3 cups apples, cored, peeled, and sliced 1/2 cup granulated sugar until dissolved. 1/2 cup cinnamon vanilla sugar For the topping 4. For a smoother custard, pour the mixture 1/4 cup brown sugar 12 slices soft bread through a strainer. Stir again. 6 large eggs 1/4 cup all-purpose 5. Pour the custard into custard dishes, a flour 1 1/2 cup milk casserole dish, or a pie shell. 3 tablespoons butter 1/2 teaspoon cinnamon 6. Bake at 325 until a knife inserted in the 1/2 cup walnut pieces Directions center comes out clean. In individual servings, that should be about 30 Directions minutes. In a single dish, about 60 1. Melt the butter in an 8 1/2 x 13-inch minutes. Preheat the oven to 350 baking pan. Stir in granulated sugar and degrees. the cinnamon vanilla sugar. Layer the 7. Cool before serving. bread two slices deep in the pan. Traditionally, custards are served with caramel 1. Mix the eggs, sour 2. Whisk the eggs and milk together. Pour sauce. Sliced strawberries or fresh blueberries cream, applesauce, the mixture evenly over the bread. doused in a gourmet fruit syrup also work well , salt, rolled Sprinkle the 1/2 teaspoon cinnamon with custard. oats, and cinnamon over the bread. Place the pan in the together. Stir the refrigerator overnight. apple slices in. Set aside. 3. Bake at 350 degrees for 45 to 50 minutes or until the bread is browned. Serve hot 2. With a pastry blender, with your favorite syrup or make a batch mix the 1/4-cup

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4. Pour the filling into the pie shell. Chocolate Chess Pie Sprinkle the top with the chopped nuts.

5. Bake for 40 to 45 minutes or until done. to the flour mixture and stir until and flour is absorbed. Cool completely before serving. combined. Gently fold the egg whites into the batter. 2. Place dough ball in your stand-type Baker’s notes: mixer with the paddle attachment and 4. Grease your aebleskiver pan with a spray mix on low speed until the dough starts 1. When you pour the filling into the shell, dispenser or with butter (spray your to cool, 1 to 2 minutes. Add the eggs all it will not seem full enough. The filling pan again as needed). Heat the pan over at once and mix on low speed until the will expand considerably during baking medium heat. When hot, fill each cup dough absorbs the eggs and the dough and contract was it cools. Do not overfill one-third full with batter. Add a small becomes very sticky. This will take about the shell. amount of filling to each. Cover with an 8 to10 minutes. additional one-third batter (try using our 2. As with other custard pies, we prefer a Medium Quick Release Scoop to cleanly 3. Bake the cream puffs. With a large ice dark, metal pie pan. A dark pan absorbs drop the batter into the cups). cream scoop (1/4 cup), spoon mounds Of all our pies, chess pies have drawn the most heat, bakes the crust more thoroughly, of evenly spaced dough onto a greased comments. That shouldn’t be surprising with and helps avoid soggy crusts. 5. Cook for one to one and one-half minutes cookie sheet. Bake at 400 degrees for 20 so many different renditions and such a long before turning (you can turn your minutes and then turn the oven down history. This Chocolate Chess Pie is fantastic. Great Grandma’s Danish aebleskiver with a toothpick or skewer). to 350 degrees for another 10 minutes. Cook for another minute or until done. You can also use a small cookie scoop as Ingredients Aebleskiver Remove to a plate and sprinkle with shown in the pictures. You’ll just need to powdered sugar (a powdered sugar lower the baking time to 15 minutes at 1 nine-inch pie shell, unbaked This is a wonderful, basic aebleskiver recipe. shaker works really well for this). Serve 400 degrees and then turn down to 350 2/3 cup semi-sweet chocolate chips Alone, it is not sweet, yet a filling and a dusting warm. for another 7 minutes. 2 tablespoons whipping cream of powdered sugar adds enough sweetener. This recipe also makes a great savory pastry. Cream Puffs 4. Fill the cream puffs with Bavarian cream. 1-1/2 cups granulated sugar Add anything from bacon and cheese, to If you are using a scratch recipe, make a 2 tablespoon all-purpose flour tomato sauce and peperoni. With hundreds of This is the recipe for traditional cream puffs horizontal slit in the edge of each cream made with Bavarian cream and chocolate. You puff and slip a large spoonful of cream 1/4 teaspoon salt different filling combinations, the possibilities are nearly endless. could substitute any pastry filling, and flavored into each cream puff. If you are using 2 large eggs frosting for the chocolate. Simply add a half a professional Bavarian cream, insert the tip of the plastic bag into the edge of each 1/2 cup whipping cream Ingredients teaspoon of flavor to two cups powdered sugar. Add food coloring as desired. cream puff and squeeze. 1 teaspoon vanilla 2 cups all-purpose or cake flour Melt the chocolate. You can do so in the 2/3 cup chopped pecans or walnuts 1 teaspoon salt Ingredients microwave using 20 second bursts or in a Directions 1 teaspoon baking soda 1 cup water chocolate melting pot. Do not overheat the 3 large eggs 1/2 cup butter (one cube) chocolate. You can either dip the tops of Preheat the oven to 350 degrees the cream puffs into the chocolate or spoon 2 cups buttermilk 1 cup all-purpose flour chocolate over the cream puffs. Let the filling of your choice chocolate set before serving. 1. Melt the chocolate with two tablespoons 4 large eggs cream in the microwave, stirring to make powdered sugar Bavarian Pastry Cream it smooth and viscous. Directions Chocolate wafers or other good quality 2. In the bowl of your stand-type mixer with melting chocolate paddle attachment, mix the sugar, flour, 1. Mix together the flour, salt, and baking Directions and salt together. Add the chocolate soda. mixture and beat together. 2. Separate the eggs, the yolks from the 1. Mix the dough. In a medium saucepan 3. Add the eggs and beat for two to three whites. Set the yolks aside. Beat the egg on medium-high heat, place one cup of minutes at medium speed. Add the whites until light and fluffy and soft water and one stick (1/2 cup) of butter. whipping cream and vanilla and beat peaks form. After the butter is melted, turn off heat until smooth. and add one cup all-purpose flour all at 3. Add the egg yolks and the buttermilk once. Stir until the dough forms a ball

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