If you feel like cooking up something eggs-tremely delicious this Easter Sunday (today for non-Orthodox Christians), why not stick to tradition and serve eggs, but do something different with them? Rather than simply hard-boiling, colouring and offering them whole, make them the centerpiece of your celebrative cuisine.
When we think of an egg, in general, most of us picture a chicken’s egg. Bird eggs are a common food and one of the most versatile ingredients used in cooking, and it’s true that the most commonly used are those from chickens. Bird eggs have proved valuable foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated. In ancient Rome, they were preserved using a number of methods, and meals often started with an egg course. In the Middle Ages, eggs were forbidden during Lent because of their richness. Egg scrambled with acidic fruit juices was popular in France in the 17th century and may have been the origin of lemon curd.
Chicken eggs are widely used in many types of dishes, both sweet and savoury. Eggs can be pickled, by boiling them first and immersing them in a mixture of vinegar, salt and spices (including ginger or allspice). They can also be hard-boiled, poached, scrambled, fried and refrigerated. Sometimes they are even eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, such as the elderly or pregnant women. As an ingredient, egg yolks are an important emulsifier in the kitchen. Egg white contains protein but little or no fat, and can be whipped to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues and mousse. Even ground egg shells are sometimes used as a food additive to deliver calcium. However, the protein of cooked eggs is nearly twice as absorbable as that from raw eggs.
Now let’s talk recipes. Since trendy and delicious Deviled Eggs may not be the most appropriate food for Catholic Easter, instead, why not add an Asian theme to your dishes with starters like Ham and Egg Drop Soup, After Easter Shrimp Toast or Curried Egg Puffs? How about Orange Spice Pickled Eggs or Oven-Style Scotch Eggs for added flair? Perhaps Zesty Vegetable Egg Spread is more your thing? When it comes to entr?es, forget the omelet. Opt for Cajun Quiche instead or Easy Broccoli Custard Bake. How about fun Egg Salad Pizza Cones for the kids? A Fajita Frittata or an Italian Spinach & Egg Roll-Up will most definitely impress your guests, as will the all time classic favourite, Eggs Florentine.
For dessert, try twists on traditional custard recipes. Frosty Blueberry or Meringue-Capped Kiwi Custard will satisfy any sweet tooth, and Lemon Pudding Custard or Strawberry Rhubarb Custard Pie will certainly add that eggs-tra special touch to your festivities!
For recipes above go to: www.aeb.org/
