What better way to get your day going than with a delicious omelet?
On The Early Show Monday, Chef Waldy Malouf of the Beacon restaurant in New York shared recipes for delicious egg dishes.
And Dave Price told of a first in the world of advertising: The CBS Marketing Group has an exclusive partnership with EggFusion to promote its shows this fall by inscribing CBS logos, show names and slogans on more than 35 million eggs marked by lasers. Expiration dates will also appear on the eggs.
EggFusion's method for applying permanent, tamperproof freshness and traceability codes on eggs has been accepted by the United States Department of Agriculture.
Shrimp Flan in Egg Shell
2 tbsp clarified butter
1/2 lb wild mushrooms, finely minced (chanterelles, shiitake, morels)
1 cup heavy sweet cream
2 eggs, lightly beaten
kosher salt/ground pepper to taste
1 tsp chopped truffle (optional)
1 tbsp chopped foie gras (optional)
Preheat oven to 350 degrees.
Heat butter in a large saucepan. Add mushrooms and cook, stirring, for 2 minutes. Stir in heavy cream and slowly whip in eggs and egg yolk. Season to taste. Strain. Pour flan mixture into 4 eggs (tops cut with egg cutter) and add truffle and foie gras (optional) and place in a bain-marie. Cover each egg with foil and bake for 25 minutes, or until flan is set and a skewer piercing side of flan comes out clean. Serve with demitasse spoon as an hors d'oeuvre or appetizer.
For more recipes, go to Page 2.
5 fresh eggs
red wine (your choice)
Simmer 3 inches of red wine to 130 degrees. Carefully break the eggs, a few at a time, into small custard type cups and then gently slide the eggs, one at a time, into the barely simmering vinegar-water. Cook for about 2 minutes, or until the egg whites are just set but the yolks are still very loose. Using a slotted spoon, carefully lift the eggs, one at a time, and place them into the 150-degree wine. Cover the eggs and let them rest for 15 minutes. From time to time you should check the temperature of the wine ensuring it does not fall below 130 degrees.
1 tbsp white vinegar
12 very fresh, large eggs
3 very fresh, large egg yolks
about 3/4 tsp coarse salt
1/2 tsp Tabasco sauce
1/2 cup very hot, clarified, unsalted butter
12 slices Canadian bacon
6 English muffins, split
3 tbsp salted butter, softened
12 slices black truffle, optional
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 275 degrees. Heat about 3 inches of water in a large, shallow saucepan (a rondeau works well) over medium heat until bubbles form around the edge. Add the vinegar. In another saucepan of similar size, heat 3 inches of water to 130 degrees on a candy thermometer. Remove from the heat but keep in a warm spot to maintain the temperature. Carefully break the eggs, a few at a time, into small custard-type cups and then gently slide the eggs, one at a time, into the barely simmering vinegar-water. Cook for about 2 minutes, or until the egg whites are just set but the yolks are still very loose. Using a slotted spoon, carefully lift the eggs, one at a time, and place them into the 150-degree water. Cover the eggs and let them rest for 15 minutes. From time to time, you should check the temperature of the water. If it falls below 130 degrees, slowly add enough boiling water to bring the temperature back up as desired. To make the hollandaise sauce, place the egg yolks, lemon juice, salt, and Tabasco in a blender and process the mixture on a medium speed for 45 seconds. With the blender running, add the hot, clarified butter in a very slow, steady stream and process the mixture until it is very smooth and slightly thickened. Scrape the sauce from the blender into the top half of a double boiler placed over very hot water and keep it warm.
Place the Canadian bacon in a large nonstick frying pan over medium-high heat and fry, turning it occasionally, for about 4 minutes, or until it is just lightly browned around the edges; you may have to do this in batches. Remove the bacon as it browns and place it on a baking sheet in the preheated oven to keep it warm.
Toast the English muffin halves and, as they are toasted, butter them lightly with softened, salted butter; then place on a baking sheet in the preheated oven to keep them warm.
Remove the plates from the oven. Place two English muffin halves on each plate. Cover each muffin half with a slice of Canadian bacon. Using a slotted spoon, lift the poached eggs, one at a time, from the water and pat them gently with a clean kitchen towel to remove exce3ss water. Place an egg on top of the bacon on each muffin. Spoon equal portions of the reserved hollandaise sauce on top of each egg. If using the truffles, place a truffle slice on top of each egg and sprinkle chopped parsley over the plate.
For more recipes, go to Page 3.
6 large Idaho potatoes, peeled and patted dry
1 large sweet onion (Vidalia)
1 lb Canadian Bacon, chopped
Coarse salt and freshly ground pepper
3 tbsp bacon fat, vegetable oil or olive oil
6 large poached eggs
spicy tomato salsa
sour cream, optional
Using a box grater or a food processor fitted with the shredding blade, shred the potatoes and the onion. Place the grated potatoes and onion in a clean kitchen towel. Fold the towel over the mixture and twist to wring out as much of the liquid as possible. Place the potato mixture in a bowl and toss in the bacon. Season to taste with salt and pepper. Preheat the oven to 350 degrees. Heat the fat in a large, heavy-bottomed frying pan (cast iron is best) over medium-high heat. Add the potato mixture and, using the back of a spatula, press it down into the pan in a smooth layer. Lower the heat and cook for about 20 minutes, or until the bottom of the potato cake is brown and crisp. Slide the potato cake onto a plate and then slide it, browned side up, back into the pan. Place it in the preheated oven and bake for 20 minutes, or until the interior is well cooked and the bottom is crisp and brown. Remove the potato cake from the oven and cut it into 6 equal wedges. Place a warm poached egg on top of each wedge, and soon some spicy tomato salsa over the top and around the edge of each plate. Garnish with a dollop of sour cream, if desired.
Spicy Tomato Salsa
4 large, ripe tomatoes
1/2 cup finely diced red onion
1/4 cup finely chopped fresh cilantro
2 tsp chopped, canned chipotles in adobo
1 tsp roasted garlic puree
1 tsp minced Serrano chili
1 tbsp fresh lime juice
1 tbsp fresh orange juice
Coarse salt/cracked black pepper
Preheat the broiler or a grill. Place the tomatoes on a pan under the preheated broiler or on the preheated grill. Cook, turning the tomatoes occasionally, for about five minutes, or until the skin has blackened and the flesh is slightly soft. Remove the tomatoes from the heat and allow them to cool slightly. When the tomatoes are cool, remove and discard the core. Place the tomatoes in a food processor fitted with the metal blade. Process to a slightly chunky puree. Place the tomato puree in a medium bowl and set aside. Add the onion, cilantro, chipotles in adobo, garlic puree and Serrano chili. Stir to combine. Stir in the lime and orange juices and salt and cracked pepper to taste. Taste and adjust the seasoning with more juice, salt, and/or pepper, if needed. Cover and store the salsa, refrigerated, until you are ready to use it. Serve at room temperature.