Rediscovering the Joy of Cooking

August 22, 2009

Ramekined Eggs

Filed under: eggs — Emily @ 2:23 am

Ramekined Eggs

2 tablespoons butter (plus more for greasing ramekins)
2 shallots, thinly sliced (or 1/2 cup chopped onion)
handful of spinach leaves (I omitted this time)

A few pieces of cooked bacon, shredded
2 cups sliced mushrooms
8 eggs
about 1 cup grated Gruyere, Parmesan or other hearty, nutty cheese (I used Gruyere)

Preheat oven to 350. Butter 4 ovenproof individual ramekins. In a medium saute pan, heat 2 tablespoons butter and saute the shallots until soft and fragrant, about 3 minutes. Add the spinach and saute to wilt. Add the mushrooms and saute about 6 minutes (at first the mushrooms will look dry, then they will give up liquid and look pretty moist. Continue to cook until this moisture has cooked away, and mushrooms are soft). Add cooked bacon into mixture. Season vegetable mixture with salt and pepper and divide between the ramekins. Beat the eggs together and divide between the ramekins. Top each with cheese and bake until eggs are set and cheese is melted, about 15 minutes. Serve with a green salad and crusty bread.


November 17, 2007

Pancakes and Eggs (page 795 and 130)

Filed under: breakfast, eggs, Uncategorized — Tags: , — Emily @ 7:57 pm

I admit that I generally use Bisquick to make pancakes. This time, I decided to make them from scratch. I’ve never used a recipe for scrambled eggs either, but I thought I’d check out what Joy had to say to see if my technique was up to par. My intention was to make buttermilk pancakes, but in the heat of the moment, I forgot to make the proper substitutions, so I just made regular pancakes—and made a few chocolate chip ones. Making pancakes was a nice excuse to use my wonderful All Clad griddle that I got for a wedding gift and have rarely used. It was such a treat to make pancakes on a real griddle. I’ll definitely have to start utilizing it more often.

Pancake-making equipment:

“Although a skillet can be used, pancakes are more easily made on a flat griddle. The most efficient of these fit over two burners, providing enough room to cook 6 pancakes at a time.”

“A griddle should always be heated before use. You will know it is ready when a few drops of cold water flicked onto the surface bounce and sputter; if the water just sits and boils, the griddle is not hot enough, and if it evaporates immediately, it is too hot.”

Basic Pancakes (makes about twelve 5-inch cakes)

Prepare and preheat your griddle

Whisk together in a large bowl:

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Whisk together in another bowl:

1 1/2 cups milk

3 tablespoons unsalted butter, melted

2 large eggs

1/2 teaspoons vanilla (optional–I used it)

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. If you wish, fold in one or more of the following:

1/2 cup plump raisins or other very finely diced soft-dried fruit

1/2 cup fresh or frozen blueberries or raspberries

1/2 cup finely chopped nuts, toasted

1/2 cup thinly sliced ripe bananas

1/2 cup crumbled cooked bacon

1/2 cup shredded cheese

1/4 cup shredded sweetened dried coconut

1/4 cup grated semisweet or milk chocolate

Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 F oven while you finish cooking the rest. Serve with:

Pure maple syrup or honey

Pats of butter


My husband and our friend who is staying with us were so eager to eat, that they whisked away the pancakes before I could take a proper picture, so this is the only one I have. However, I think you all can use your imagination to figure out what pancakes and eggs look like!

Scramble Eggs (Basic recipe):

You can use a nonstick pan and cut back on the butter if you prefer.

Beat together until the whites and yolks are completely combined:

3-4 eggs

Scant 1/4 teaspoon salt

1/2 teaspoon ground black pepper or paprika, or a few drops of hot red pepper suace.

Melt in a skillet over low heat:

1-2 tablespoons butter (I used 1)

When the butter begins to foam, pour in the egg mixture. With a wooden spoon or a heatproof rubber or metal spatula, push the eggs gently as they set, folding and stirring them into soft curds. Stir more quickly as the eggs thicken. Continue to cook until the eggs are just set, creamy, and still moist, 2-5 minutes. They will continue to cook and firm up for several seconds off the heat. Transfer the eggs to warmed plate and serve immediately.

I added a sprinkle of cheddar cheese before I removed from the skillet and let the cheese melt a little. Very tasty.

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