Egg Dishes Index: 2019 Edition

The Index is a vital part of this project.  Since I started this project with the 2006 edition, some of the blogs linked are from that edition and I'm not guaranteeing that there have been no changes at all.  You can ask, though, and I probably know the answer.  Starred items are new in the 2019 edition (or at least they weren't in the 2006 version) and ^ are recipes that have a visible change--some have a more descriptive name, some are combined, fairly minor changes.

Look for the "Index 2019" keyword to get to the newer version, "Round 1" to get the original version of the index.

If you found this page on Google because you were searching for a specific recipe that isn't linked, make sure to search for it. I'm usually several months behind updating the indexes.

**Disclaimer!  The recipes cooked in Round 1 might be mildly different--I don't know.  You can let me know in the comments if you catch one that is significantly different.  How will you know the difference?  If it's labeled "Round 1" or the post was written about ten years ago**

My thoughts on the update at the bottom.

Egg dishes:
Number of recipes: 59
Number of recipes in the 2019 edition previously made: 15 or 25.4%

^Soft-boiled eggs I
*Soft-boiled eggs II
^Hard-boiled eggs I
*Hard-boiled eggs II (steamed options added)
Deviled or stuffed eggs
*Pickled eggs
*Beet pickled eggs
*Curry pickled eggs
*Son-in-law eggs
Scotch eggs
Poached eggs
Coddled eggs
*Slow poached eggs
Eggs florentine
Eggs benedict
*Latkes benedict
^ Oeufs en meurette (poached eggs in red wine sauce) (updated name)
*Shakshouka (eggs poached in tomato-pepper sauce)
*Eggs in purgatory
Creamed eggs au gratin
Curried eggs
Creamed eggs with asparagus tips cockaigne
^Baked eggs I
^Baked eggs II (there used to be three)
*Lost eggs
Fried eggs
*Frico eggs
*Breadcrumb fried eggs
Eggs in a basket
Huevos rancheros
*Breakfast chilaquiles
Scrambled eggs I
Scrambled eggs II
*Additions I
*Additions II
*Additions III
*Tex-Mex migas
Matzo brei
*Egg foo young
French omelet (rolled or folded)
^Firm omelet Diner-style (name changed)
Frittata
*Kuku Sabzi (Persian herbed omelet)
Hangtown fry
Artichoke frittata for a crowd
^Tortilla Espanola (Spanish potato omelet) (renamed from Potato omelet (tortilla espanola))
Souffled omelet
Cheese souffle cockaigne
*Vegetable souffle
Goat cheese and walnut souffle
*Vegetable timbale
^Quiche Lorraine (all the following recipes were previously in Brunch Lunch and Supper)
^Cheese quiche
^Tomato and goat cheese quiche
^Leek tart
^Basic strata
Sausage and mushroom strata
*Asparagus strata
Crab strata

Recipes from 2006 edition not in 2019 edition:

Pop's deviled eggs
Poached eggs mornay
Poached eggs blackstone
Eggs with smoked salmon
Scotch woodcock
Eggs baked in a muffin tin I
Eggs baked in a muffin tin II
Eggs in a nest
Spanish omelet
Egg white omelet
Western or Denver omelet
Jam-filled souffled omelet
Grand Marnier souffled omelet
Apple-filled souffled omelet
Savory cheese-and-herb filled souffled omelet
Ham and cheese souffle
Blue cheese-parmesan souffle
Spinach souffle
Mushroom souffle
Broccoli or cauliflower souffle
Carrot souffle
Corn souffle
Sweet potato souffle
Crab or tuna souffle
Basic timbale custard
Spinach, broccoli, or cauliflower timbales
Mushroom timbales
Asparagus timbales
Roasted garlic flan
Natural dye
Food coloring dye
Ham and vegetable strata (originally from BLS but I suspect it would have ended up here)



Thoughts on the update: Man, did omelets and souffles get smacked down!  But I do feel this is a modern update.

Spanish omelet (p. 201) and French omelet (rolled or folded) (p. 200)

When I'm at my mom's house I always try to make at least one recipe that I know mom would like but that Josh or I wouldn't like. Spanish omelet (p. 201) was definitely a recipe on that list because I don't like one of the main ingredients (bell peppers).

I sliced potatoes (straight out of my dad's garden) as thinly as I could manage. I submerged them in a half cup of olive oil (a HALF CUP? Is TJOC kidding?) and cooked them for about 20 minutes:



At the same time, I cooked onion and bell pepper (yellow and red, we didn't have green) in a little bit of olive oil for 5 minutes:



I then added garlic, tomato, and salt and pepper:



The whole thing was cooked for another 15 minutes. I added the potatoes:



It smelled amazing at this point--and I don't even like peppers! So it was on to the French omelet (rolled or folded) (p. 200). I melted butter in a pan. In a bowl, I beat eggs, salt, and pepper together until it was a uniform color. I poured the egg mixture into the hot pan:



This was all so stressful it was almost impossible to take pictures. I had to continuously shake the pan while swirling a fork around the eggs so it could cook through (you don't flip it). I then put the filling in the omelet, tilted the pan, folded one end over, and then tilted the pan more, and folded the omelet the rest of the way, resulting in a rolled omelet:



That was my first try, so it was a little overcooked. Okay, it was a lot overcooked. I know the omelet shouldn't be so brown (or brown at all). You have to move really fast while making these omelets and have everything ready from your utensils to your plate.

I have to say, learning to make an omelet has been on of the greatest things I've learned from TJOTJOC. Until this project, my omelets always looked like scrambled eggs with stuff in them. Now, they are obviously omelets. With a little more practice I think I could make impressive omelets and that thrills me! I filled my omelet with sauteed mushrooms and garlic and it was delicious, too. Mom said that the Spanish omelet was incredibly good--the flavors melded really well together and it was the perfect choice for summer, since it was so vegetable-y. My recommendation would be to use less oil, because there was way, way, way too much olive oil. The omelet filling was swimming in it.

Random facts:

• An omelet cooks in less than a minute (On Food and Cooking, p. 91)
• The word "omelette" comes from the Latin "lamella" meaning a thin plate (On Food and Cooking, p. 91)

Pop's deviled eggs (p. 195) and Melon and prosciutto I (p. 230)

I decided to make a couple of food items to bring to a pre-4th of July party I was attending. As I said before, everyone seems to like deviled eggs, so I thought I would make Pop's deviled eggs (p. 195).

I always pipe everything using a plastic bag, so I just mix it in there, too. Helps eliminate the mess! I added mayonnaise, chili sauce, black pepper, celery salt, and dry mustard straight to the bag:



I smooshed (yes, that is the technical term) it all together:



And piped it in to the egg whites:



The eggs:



Frankly, I think they looked a little...gross. I mean, the chili sauce turned the yolks almost a brown color, which wasn't very appetizing. And the celery salt flavor came through loud and clear in the flavor--a little too loud and clear in my opinion. I don't think I would bother with this recipe in the future. I really hate the color.

I never liked melon, so the fact that I'm now allergic to it doesn't concern me much. I particularly don't like the combination of Melon and prosciutto (p. 230) which was a typical appetizer in my Italian-American family.

I cut up the melon. Big slices (each side cut into 6 slices):



The recipe says to just "drape" the ham over the melon:



My mom thought that was ridiculous. So she wrapped the melon:



Wrapping the melon did look a lot better. This was not a popular appetizer at the barbecue and really doesn't hold well at all. I know people like the combination of the salty ham and the sweet melon but I've never quite "gotten" the combo.

So, readers, do you like prosciutto and melon?

Deviled or stuffed eggs (p. 195)

My mom had a food day at work and asked if I wanted to make anything for her to bring to it. I thought that Deviled or stuffed eggs (p. 195) would be perfect. Everybody (except me) loves deviled eggs!

The recipe is funny. You prepare and peel hard boiled eggs, then you cut them in half. You crush the yolks and moisten them with one of many choices (vinaigrette, mayo, heavy cream, sour cream, butter with vinegar and sugar, lemon juice, or pickle juice--I used mayo but I was very interested in the pickle juice [has anyone tried this?]) and season it with anything from either of two additional long lists of ingredients (I used dry mustard, salt, and paprika), and pipe the mixture into egg white. So, in my opinion, this is barely a recipe, but more a giant list of options. I went very simple but you could get much more exotic.



So simple and so popular. Mom said they were gone almost as soon as she set them down. This recipe is a classic.

I use a plastic bag with the end cut off to pipe the yolks, which looks so much better than when I attempt to use a spoon to fill the whites. How do you fill the egg whites?

Random facts:

• Deviled eggs are also called "eggs mimosa" (Wikipedia), which I love

Eggs in a nest (p. 199)

Eggs in a nest (p. 199) is a truly strange recipe. I stumbled upon a similar recipe in "Silver Spoon" which is usually described to me as being Italy's version of TJOC. I thought--eggs in mashed potatoes? Bizarre. And I still think that. Deliciously bizarre.

I mixed my mashed potatoes, milk, bacon, parsley, and paprika and smeared it in to a greased baking dish:



I made four hollows and broke eggs in to them:



I covered the whole thing with au gratin:



And baked!



I actually ate one egg out of it at this point, thought the eggs might be a little underdone, and popped the rest back in for a few more minutes. I actually recommend taking the eggs out when they are still runny. There is something delicious about the runny egg yolk mixed with the potatoes. If you are of the mentality that slapping an egg on food makes it better (as people from a number of different cultures are), this is going to be an amazing recipe for you. And the bacon-y mashed potatoes were like ambrosia.

Mushroom souffle (p. 205)

I am afraid of making souffles. I am particularly scared of making souffles in Colorado with all the altitude issues. My father makes a terrific souffle and is located in Iowa making him the perfect person with which to make my integral souffle. We settled on Mushroom souffle (p. 205).

We beat egg whites until stiff but not dry. They got very fluffy:



Dad had the white sauce made and the mushrooms sauteed by the time I dragged myself out of bed (thanks, Dad!). That was a huge time saver. I added salt, ground red pepper, and white pepper to the white sauce when I got there:



I combined egg yolks and Gruyere in a bowl. Of course, this was only after I had grated the necessary Parmesan cheese for the spinach souffle recipe but that's what I get for not thoroughly reading the recipe. I was pleased that this recipe used both the yolk and the white. I hate when recipes only use one and I'm stuck with 12 egg yolks and no use for them.



I beat a half cup of the white sauce into the egg yolks, adding the rest of the white sauce when the small amount was fully incorporated:



The mushrooms were finally added:



It took forever to fold the egg whites in to the base mixture, which seems typical for folding in egg whites. The whole thing was poured in to a souffle dish that was dusted with dry bread crumbs:



The souffle was cooked for about forty minutes:



The inside:



It was a beautiful work of art. The souffle was light and fluffy, with a perfect cheesy mushroom flavor. I loved it. Souffles are very, very easy to like--if you like omelets, you probably like savory souffles. It was a big hit with everyone from my dad and stepmother to my 19 year old brother and his friends.

Random facts:

• The word "souffle" is based on the French word "Souffler" which means to blow up or puff up.

Eggs Florentine (p. 197), Creamed spinach II (p. 305).Mornay sauce (Cheese sauce) I (p. 551), and Au gratin I (p. 961)

Rachel and I thought that making a big breakfast before I headed home to mom's house would be a great idea. It was pointed out that making a well-thought out breakfast could knock out a lot of recipes.

Continuing down the synergy pathway, we decided to make Eggs Florentine (p. 197) which neither of us had ever eaten previously. We were entering blind with no expectations.

I wasn't very impressed with my previous stab at creamed spinach. I was hoping that Creamed spinach II (p. 305) would be tastier.

I boiled about a pound of baby spinach:



I cooked onion in butter until golden. I then added a bit of flour:



I stirred in hot cream and a little bit of sugar, finally adding the spinach. I covered the bottom of a baking dish with the creamed spinach:



I got Mornay sauce (Cheese sauce) I (p. 551) ready. It was simple, essentially just white sauce I with a fourth cup of grated cheese added:



Mornay sauce is the stuff dreams are made of. I don't think there is anyone out there who doesn't love a good cheese sauce (unless you hate cheese). This cheese sauce is simple, mild, and creamy. Truly delicious.

I poached my eggs:



One of the yolks broke but I thought 3/4 success was pretty good. It was stressful transferring them and trying not to break the fragile yolks! I think I'm getting better at poaching eggs, although they still aren't pretty.I layered the eggs on the spinach:



The Mornay sauce was poured over the eggs:



The poached eggs were covered with Au gratin I (p. 961) (essentially just breadcrumbs):



The whole thing was briefly baked:



And done! Delicious with toast and bacon:



This recipe is a perfect example of the whole being better than the individual parts. I don't particularly love poached eggs or creamed spinach alone but combined, and with delicious Mornay sauce, the dish was amazing. I thought it looked quite impressive too--I will totally make this again. It was SO good.

Random facts:

• Catherine de Medici, Queen of France, loved spinach so much, she insisted it be served at every meal. The labeling of spinach dishes as "Florentine" is because of de Medici--her hometown was Florence, Italy (Wikipedia)
• Spinach is very high in iron and calcium but most of it is not easily absorbed by the body (Wikipedia)
• Spinach is a member of the beet family (On Food and Cooking, p. 324)
• Usually Mornay sauces use Parmesan or Guyere cheeses (On Food and Cooking, p. 65)
  

Coddled eggs (p. 194) and Pumpkin soup (p. 129)

Coddled eggs (p. 194) have never looked that delicious to me. I'm not a big fan of eggs (straight eggs--I love eggs as a component) and I particularly don't like soft eggs, like coddled eggs.

I brought water to a boil over high heat:

I cracked an egg in to a little bowl:

And slowly poured the egg in the water:

I had leftover hash browns from Snooze, which I thought would be the perfect base for my coddled egg. If you ever happen to be in Fort Collins, Colorado, I really recommend getting breakfast at Snooze--it's absolutely delicious and one of my favorite places in town.

Josh ate the egg and said it was good. The yolk was runny and the white seemed more softthan it is with a fried egg (which makes sense, there is a big difference in how proteins cook in water or without it). Do people commonly eat coddled eggs? I've never known people to say they love coddled eggs but it hasn't really came up in conversation before.

I've been looking forward to knocking Pumpkin soup (p. 129) off the list for quite a while. I tried to make it several times but it turns out that pumpkin is a seasonal food and isn't sold before about October. I couldn't find it in my regular grocery store after Thanksgiving either! Fortunately, Whole Foods still had a big pyramid of cans.

I cooked onions and celery in butter until soft. I then added pumpkin, chicken stock, heavy cream, brown sugar, ginger, and salt and pepper and heated it through:

I was not impressed at all with this soup. For one thing, it seemed like it needed to be blended at the end (I did not like the little chunks of celery and onion). It also seemed overly thin, which I didn't like. I thought the flavor was very bland and I can't see bothering to make it again, especially when I really liked the butternut squash soup much better.

Huevos rancheros (p. 196)

I'm not sure where Huevos rancheros (p. 196) have been my whole life. I know that I've meant to knock them off the list for at least a year and only now managed to get around to it.

I fried a couple eggs (I made them over-easy, just to see if I could do it--and I did!):

I fried a few corn tortillas, popped the egg on it, poured warm salsa over the top, and crumbled queso fresco on the top.

SO DELICIOUS! The creaminess of the egg, the tang of the salsa, and the cheese were absolutely perfect together. TJOC says you can substitute feta for the queso fresco, which I found hard to believe before tasting the queso--it really was similar to feta (actually, it was similar in both taste and consistency). Has everyone else been eating these the whole time and not telling me how great and easy they were?

Spinach, broccoli, or cauliflower timbales (p. 206), Broiled teriyaki chicken (p. 426), and Teriyaki marinade (p. 586)

When I saw that timbales were on my randomly selected list, I sighed. There is just something about a type of savory mousse that nobody has heard of since approximately 1950 that turns me off. I asked tons of people about timbales to get an idea of what I was in for--not only had nobody I asked ever tasted one, most people had never even heard of timbales.

I decided to set myself up for success and start with the Spinach, broccoli, or cauliflower timbales (p. 206), using broccoli. I figured I had a high chance of liking the this particular type because I love broccoli and cheese.

The recipe wasn't very difficult. I whisked heavy cream, eggs, salt, paprika, nutmeg, and a couple of drops of lemon juice together:



I added cooked broccoli and some grated cheese and poured it all into a buttered dish.



It seemed to bake forever:



Unfortunately it broke when I tried to unmold it:



It was really good! It had the texture and flavor exactly like the inside of a quiche. I wonder if timbales went out of style as quiches rose in popularity. Does anyone know the answer to that? This particular version reminded me of broccoli cheese soup that has somehow solidified (but in a good way). Has anyone even had a timbale?

Every now and then the randomly selected list throws me a metaphorical bone and gives me items that actually go together, such as Broiled teriyaki chicken (p. 426) and Teriyaki marinade (p. 586).

The sauce was easy enough. I combined soy sauce, vegetable oil, brown sugar, garlic cloves, fresh ginger, and a bit of sherry in a pot:



I boiled it down:



And it was ready to be used on the chicken.

I broke down my own chicken--I'm too cheap to buy the chicken pieces and an 8-piece chicken isn't very difficult, I can even post pictures of how to do it if anyone is interested. An 8-piece chicken is two thighs, two legs, two wings, and two breasts (although I almost always split the breasts to make similar sized pieces, so I suppose I'm actually making a ten-piece chicken).




I painted the marinade over the chicken pieces. It slid right off. I poured marinade on the chicken. It still slid off. I think there was too much vegetable oil in the recipe and it made the sauce too slippery.



I managed not to take a picture of the finished product, so you will have to use your imagination. The chicken was really moist but took forever to cook (make sure to use your meat thermometer if you don't want to eat raw chicken). They teriyaki marinade was pretty heavy on the soy sauce and I thought it was a bit strong and oily. I would give the teriyaki marinade another chance but I would use pork rather than chicken.