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May 2003 Issue
Exploring Eggs
by Victoria Smith
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This has been a winter to remember. We have been up here in central New York State for three winters now, and I remember that gorgeous October day when the leaves were still bright on the trees, the sky was a blinding blue, and there was just a whisper of snow on the ground to set it all off. Little did I know.

Well, that was October 1, 2000. It snowed until March, 2001. The following year was mild. We had some snow. Up here, one always has snow. But it was within reason. This year, this winter that we have just survived, our snow had snow. Doors froze shut. When we got them open, we couldn’t shut them, because they were now frozen open. We lost power, electricity, heat, phone, computer, TV … all of them … several times. At the beginning of the winter, we had two cars, our Ford van, which was promptly buried in a snow bank in October, and finally had its road test today. The van is beautiful, roomy and elegant, but has no 4-wheel-drive. We live on the top of a small mountain, and our driveway curves up the hill. So, we had a second car, a trim and powerful Dodge RamCharger. On February 25, the RamCharger caught fire on the highway. It backfired twice, and began to smoke. We pulled over, Mom shut it off, and opened the hood. (I don’t know how she did that, because Mom is little, and that hood is big and heavy. She says she was scared.) Well, so was I, when I saw the engine flaming away. She said, "Vicky, help me," and we both began to heave double handfuls of snow from the side of the road at the blaze. A man stopped to help, and his fire extinguisher was frozen. More snow. We put the fire out, and saved the RamCharger, but the insurance company declared it a total loss anyway. We sold what was left of it back to the man from whom we bought it, and he will try to put a new motor in it. It still looks like new, but its innards under the hood are rather charred. He seems to think that he can rescue it.

As soon as we can get the van in for inspection, which we hope will be by the end of this week, we can drive it again. Meantime, we are still hitching rides with friends, and we do hate to inconvenience them. All in all, we are more than ready for spring and a rebirth of good things.

Our friends on the other side of this mountain bought some baby chicks last fall, and it worked out so well (we gave them laying mash for Christmas) that they just bought a dozen more. Last fall’s babies are grown now, and laying, and our neighbors, NJ transplants like ourselves, have fresh eggs.

Now, I have to tell you, my mother loves eggs, and can’t eat the yolks. She’s allergic. Can’t have a flu shot, either. So, I buy her Scramblers, which she can eat. No rash. All you folks who have egg allergies, might want to investigate egg substitutes. They are lower in cholesterol, too. Here are some great recipes to enjoy them (or the real thing) in.


Baked Eggs with Cheese and Herbs

  • One 8-slice package of Old English or American cheese
  • 2 tablespoons butter
  • 1 cup half- &-half (or milk if preferred)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 12 eggs
  • 2 tablespoons fresh (or frozen) chives
  • 2 cups sharp cheddar cheese, grated
  • Slight dash tarragon
  • Sprinkling of paprika
Butter or spray with non-stick cooking spray a 9 x 13-inch glass baking dish and arrange cheese slices evenly on the bottom. Top each with a dot of butter. Mix half- &-half, salt, pepper, and mustard together and set aside. Beat eggs and chives together. Pour 1/2 of the cream mix over the cheese, then eggs/chives, and finally remaining cream mix. Arrange grated cheddar on top and sprinkle with paprika. (You can cover and refrigerate this overnight at this point if you want to.)

Cover and bake in a preheated 325-degree oven for about 20 minutes, then remove cover and bake for another 20 to 30 minutes. Remove from oven when "solid."

  • Yields: 8 servings
  • Preparation Time: About an hour

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