Eggcellent Eggs
by Kathy Humphrey

“What is a box without hinges, key or lid, yet golden treasure inside is hid?” The answer to this golden oldie will be familiar to all Hobbit-heads out there: it’s an egg, of course! Now, readers, riddle me this: what food offers us complete protein, low calories and is rich in many vitamins, particularly E, as well as lecithin and lutein? No eggspertise is required in guessing that it’s the egg. Eggs are one of nature’s perfect foods. The culinary possibilities offered up by that small ovoid are almost endless—and cheap, too. Eggs are graded based on how the chickens producing them are fed and housed: prices vary according to rating. Even top of the line certified organic free-range eggs (produced by chickens that live on rigorously-inspected farms and are fed only on organic diets) make an economic mealtime alternative. Put them in wraps, salads, sandwiches, or on top of toast, English muffins, bagels, or latkes. Shirr them, beat them, bake with them, pickle them, devil them, eggsetera, eggsetera. Eggsperiment, and have fun!

Egg and Lemon Soup
(makes 5 servings)

6 cups chicken stock
1/3 cup orzo (or other small pasta)
4 eggs (at room temperature)
3 Tbsp lemon juice
1 lemon, thinly sliced
1/4 cup chopped fresh parsley

In large saucepan, bring stock to boil. Stir in orzo; cook for 6-8 minutes (until tender but firm). Reduce heat to medium-low. Meanwhile, whisk eggs until pale and frothy, about 1 minute; slowly whisk in lemon juice. Whisking constantly, gradually add 1 cup hot stock to egg mixture; whisk egg mixture into stock mixture in slow steady stream (will be very frothy). Cook over medium-low heat, stirring with wooden spoon, for 10-12 minutes or until thick enough to coat back of spoon. Remove from heat. Ladle into bowls; garnish with lemon and parsley. (To quickly bring eggs to room temperature, place in bowl of warm water for 10-15 minutes).

Baked Eggs and Potatoes

4 large potatoes
1 Tbsp butter
1/2 onion, chopped
1/2 sweet red pepper, chopped
1 cup mushrooms, chopped
1 cup grated Cheddar cheese
1/2 cup diced ham (optional)
8 small eggs

Pierce potatoes in several places; bake in 400˚F oven for 45 minutes or until tender (or cook in microwave oven for approximately 10 minutes). Halve lengthwise and scoop out flesh, leaving 1/2" thick shell. (Save flesh for another use). Set in greased 13"x 9" inch ovenproof baking dish. Meanwhile, in small skillet, melt butter over medium-high heat; cook onion, red pepper and mushrooms, stirring occasionally, for about 10 minutes or until juices have evaporated. Spoon half of cheese into potato shells; top with mushroom mixture. Sprinkle with ham; top each with egg and sprinkle with remaining cheese. Bake in 400˚F oven for 8-10 minutes or until eggs are almost set. Broil for 2 minutes.

Pesto Quiche

Pastry for one-crust pie
3 Tbsp prepared pesto sauce
250 grams cream cheese
6 eggs
1/2 cup light cream
salt and pepper, to taste

Preheat oven to 400˚F. Roll out pastry and fit into pie plate. Spread pesto evenly over crust. Slice cream cheese into 1 cm thick slices and place evenly over pesto. (If this looks like too much cheese feel free to reduce amount). Beat eggs and cream well together until smooth and well combined. Add salt and pepper to taste, mix well. Pour evenly over pesto and cheese. Place in oven. Bake for 40-45 minutes, or until centre is set and slightly puffed up and edges are golden.

Penne Carbonara

150 grams pancetta (available at most deli counters), cut into small cubes (you can substitute thickly sliced bacon)
1 Tbsp each butter and olive oil
3 eggs
1/4 cup grated Parmesan cheese
1/4 cup grated Pecorino cheese (or use all Parmesan cheese)
nutmeg
2 Tbsp fresh parsley, chopped
salt and pepper
450 grams penne pasta

Melt butter in large pan (large enough to hold all ingredients, including pasta, eventually). Add oil. Add pancetta; cook until crisp and brown. Meanwhile, bring large pot of water to rolling boil. Cook pasta according to package directions. In medium bowl, beat eggs well with cheeses, pepper and a pinch of nutmeg. Add 1 Tbsp parsley. Stir well. Drain pasta when cooked, reserving about 1/2 cup of cooking liquid; add pasta to pan with Pancetta mixture. Keep over very low heat: add egg and cheese mixture, stirring continuously until eggs are heated through and have lost their glassiness (keep heat low so that you don’t end up with scrambled eggs!). Add some of the excess pasta water if mixture is dry. Sprinkle parsley over and serve, passing extra cheese if desired.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.