It is THE egg holiday (or it will be next week)! Culturally, it’s all baby chicks and cute bunnies, all with the background hum of dying eggs, eating eggs, hunting for eggs in a snowy yard up here in the upper Midwest. As a person who isn’t religious anymore (but once very much was - LOL feels like that person wasn’t even me in a way), this holiday still retains a specialness to me. It marks the passing into spring, more sun, warmer temps, the approaching end of another school year, and the sure and steady reassurance that all things do in fact begin again.
I think that’s why I love eggs so much. They are sure and steady, a reliable form of protein. The recent high prices of eggs have made them even more precious, and have had me thinking about how throughout time, working class people have been able to rely on eggs to fill their bellies. They have historically been pretty cheap, and can stretch a meal to be more filling. Eggs are so versatile and special. They deserve their own lil moment to shine so bring on the egg recipes! I am ready!
I’m sure you all have a preferred way to eat eggs, but here are my top recipes that I come back to over and over again. A few have measurements and precise ingredients, but most are off the cuff, from my family or my brain so please make these and adjust based seasonings on your own personal palate and the ingredients you like. This is an important step to becoming a better home cook. Start with a little, taste a little, and add more of something if you need! Happy Egg Season!
Deviled Eggs
I mean, who can argue about the necessity of deviled eggs? There are a million spins on these, so many in fact that I still dream of a deviled egg potluck party. BYODE (bring your own deviled egg) to share! Who’s in? Please sound off in the comments if this is something you’d legitimately be into.
Here’s my take on the classic:
Hard boil eggs: you do you, but I’ve never been steered wrong by putting the eggs in a pot of water, bringing to a boil, and then taking off heat. Cover pot and set a timer for 12 mins.
Prep ice bath while eggies are sitting in the pot.
After 12 mins, pop the eggs in the ice bath, and let them chill for 15 mins.
Peel the eggs, cut in half, and scoop the yolks in a bowl.
To the bowl add kewpie mayo, mustard (dijon, whole grain, French’s), garlic powder, paprika, salt & pepper. Mash and mix! No measurements here because I fully believe in relying on your own tastes here. Start with a little of each of the ingredients then mix, taste, and adjust based on texture (i.e. if too dry, add more mayo and mustard) and flavor.
Pipe or spoon the yolk mixture into the egg white halves.
Sprinkle with paprika for a finishing touch.
Egg Salad Sandwiches
Many weekend lunches growing up were spent eating egg salad sandwiches with my dad. I made this a few weeks ago, updated to my adult tastes, and it was a crunchy, flavorful delight.
Steps 1-3 from deviled egg recipe
Peel the eggs, slice them up, and toss them in a bowl.
To the bowl add diced red onion, thinly sliced celery, kewpie mayo (or other mayo), mustard (dijon, whole grain, French’s), garlic powder, paprika, salt & pepper. Mash and mix with a fork! No measurements here because I fully believe in relying on your own tastes here. Start with a little of each of the ingredients then mix, taste, and adjust based on texture (i.e. if too dry, add more mayo and mustard) and flavor.
Spread on bread (toast for crunch if that’s your jam), and add leafy greens if you want!
Eggs in Thyme and Parm Cream
Back when I was really getting into cooking, I bought Chrissy Teigen’s first cookbook. I liked her internet personality and found myself reading the cookbook cover to cover. Growing up, cookbooks weren’t as personal essay-ish as they are now, so I didn’t even know that reading a cookbook was something a person could do. I just thought you looked at the Table of Contents, found a recipe you were interested in, and then cook it. As I read Cravings, it was so approachable with Chrissy’s tone and casual attitude about making delicious food easily, that I found myself cooking nearly half of the recipes. This recipe is the one that made me fall in love with thyme which I had barely cooked with before. I knew it as one of the many dried herbs in an Italian seasoning. But THIS recipe’s use of fresh thyme in a parmesan cream sauce was unlike anything I’d had before. It’s like shakshuka or “eggs in purgatory”, without a tomato in sight.
Combine parmesan cheese, cream, fresh thyme, s&p (salt and pepper).
Melt butter in a pan, pour the creamy-thymey-cheesy mix into the pan and cook until it’s bubbling.
Crack eggs into the pan and cook them until the whites are set.
Low and Slow Scrambled Eggs
This one is as good as the Gordon Ramsey eggs, but we never have creme fraîche on hand and honestly it’s a lot of active kitchen labor to time 30 seconds on heat // 30 seconds off heat over and over for 6 mins. So most often, I crack a couple eggs with some s&p, milk or cream, and whisk that up. Add to a pan with melted butter and cook it on low. Stir every so often until the eggs are *almost* set. I take it off heat as soon as the top of the eggs look dry. Put it on toast with some fresh herbs and flaky salt!
Soft Boiled & Marinated
These level up every bowl of ramen, are a perfect breakfast, and are a delicious snack.
Soft boil eggs: Put the eggs in a pot of water, bring to a boil, and then take off heat. Cover pot and set a timer for 7 mins.
Prep ice bath while eggies are sitting in the pot.
After 7 mins, pop the eggs in the ice bath, and let them chill for 15 mins.
While the eggs are chilling, make a marinating liquid. Admittedly, my husband usually makes this so he said he uses equal parts soy sauce and water, a splash of rice vinegar, and a splash of mirin. You’ll want enough liquid to cover the eggs. To keep them submerged, fold a paper towel and lay it on top of the liquid to keep the eggs pushed down.
Chill in the fridge for a few hours and up to a few days. When you’re ready to eat them, scoop ‘em out and slice in half.
Things I like
This tank I’m going to make in preparation for summer
Ramen that easily be zhuzh-ed up
All the Northern Lights photos from last week - check out @ georgeduluth on Instagram for some breathtaking beauties
Upcoming weekends away and committing to being a Vacation House Mom a la Grossy Pelosi
Real Housewives Ultimate Girls Trip Season 3 - it’s incredible. Flawless.
Have a fun time this week with your🥚eggies 🍳! May your week be gentle and may you eat well.