"Omelets &
Others"
March 25, 2010
- Vol 2, Issue 06
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Eggs-traordinary!
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 In the
pantheon of nearly perfect foods, eggs are at the top of
the list! Loaded with nutrition, inexpensive, low in
calories, and quick to fix, eggs are an extraordinary
food source. Uniquely packaged, eggs are a staple in
everyone's refrigerator. In this issue we entertain you
with some fast facts about eggs, explain how to make the
perfect omelet, and describe a few other favorites. We
finish with some scrumptious recipes that will have you
rediscovering this eggs-traordinary
ingredient!
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Final Weekend of our
Annual Clearance Sale!
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Cucina Fresca Upcoming
Event
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| Farmer's Market
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2010
Downtown Business Association Farmer's Market
The Elko DBA is working on an
annual Farmer's Market to start in July 2010. If you
interested in volunteering, becoming a vendor, or would
just like general information, email Amber at: elkofarmersmarket@yahoo.com
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E-News Drawing
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If you receive our newsletter,
you will be entered into a drawing each month for a
great prize for your kitchen. Check here each
month to see if you have won, if so, come in to collect
your prize!
February
winner: Annette
Hokanson
Congrats, Annette, come by
anytime to pick up your
prize!
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Wine of the
Month: March & April
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Did You
Know This About That?
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Eggs-cellent
Omelets
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For
breakfast, lunch, or dinner, an omelet is a great choice.
French in origin, an omelet is not nearly as difficult as some
might like it to appear. The secret to a great omelet is a
great nonstick pan. An egg's proteins coagulate at low
temperatures, and are famous for making a pan difficult to
clean. A good nonstick pan alleviates many of the problems
with cooking eggs whether scrambled, fried, or as with an
omelet.
Single-fold vs. Double-fold -
If you prefer, an omelet can be simply folded in half and slid
onto a waiting plate. A "single-fold" omelet works well when a
lot of filling is included inside the
omelet.
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Other
Eggs-tras!
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| Omelet Variations
Fill your omelets with delicious fillings according to
your taste. Here are a few of our favorite
combinations: 
- Avocado, cheddar cheese, sour
cream, salsa
- Brie, sautéed mushrooms, a sprinkle of
thyme
- Mozzarella, diced pepperoni, and tomato
sauce
- Chile con carne, cheddar cheese, sliced
scallions
- Diced bell pepper, onion,
zucchini
- Ham slice or dice, cheddar
cheese
- Tomatoes diced, and a slather of prepared
pesto
- Olive tapenade, diced tomatoes
Fluffy Omelets
Separate the eggs and beat the whites until soft peaks
are formed. Carefully fold in beaten yolks and pour the entire
mixture into a heated pan. As the eggs cook, the air bubbles
will be captured, and an airy omelet created.
Egg White Omelets
These omelets use just the white of the egg and are often
preferred for those desiring lower calories or lower fat
intake. The egg whites may be frothed, (not beaten, however),
prior to adding to the heated pan. The  addition of herbs, tomatoes, or
onion provides good flavor enhancements.
Frittatas and Tortillas
Cousins to the omelet, an Italian frittata, or a Spanish
tortilla (see featured recipe below) are similar egg dishes
where additions, (vegetables, meat, herbs, or your choice) are
added to the egg mixture prior to cooking. The result is a
thick, pancake-like egg dish that is flipped halfway during
cooking. The "pie" is cut into wedges and served. Two nonstick
pans work well for inverting the frittata and finishing the
cooking. Use a 10-12-inch heavy-bottomed
skillet.
Quiche
 A great quiche has a creamy,
custard filling encased in a tender flaky crust. Eggs are
combined with milk and/or cream to form a custard-like
mixture. Additional ingredients - limited only by the
imagination - are added to the mixture or placed in a waiting
pie shell. To prevent a soggy crust, partially prebake the
shell. Use a removable bottom quiche pan or flan pan for easy
presentation. Alternatively, a deep-dish pie dish will perform
well for delicious quiches. Egg Tools
There are all
kinds of tools designed for helping enjoy eggs in every
form! You'll be inspired by the finds at our store
including egg slicers for beautiful salads, egg cups for
beautiful presentations, pods for perfect poaching, coddlers,
egg rings, and so much
more! |
Egg
Tips
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Tip #1: For poached eggs, add
a pinch of lemon juice or vinegar to the poaching water; the
acid will help coagulate the egg whites' proteins helping the
egg keep a better shape. Bring the water to a boil, but reduce
to barely a simmer once the eggs have been added.
Tip #2: When
dyeing eggs, add a teaspoon of vinegar to the water and food
coloring mixture. The vinegar's acid will dissolve some of the
eggshell's calcium compounds allowing for greater absorption
of the color.
Tip
#3: Use pasteurized eggs for recipes that have an
uncooked egg component. The pasteurization process destroys
any potential salmonella bacteria potentially present in raw
eggs. Some grocers will carry pasteurized eggs, or,
alternatively, egg substitutes sold in cartons are
pasteurized.
 Tip
#4: When adding eggs to a hot mixture, temper them
first by adding a small amount of the hot mixture to the eggs,
then add the warmed eggs to the hot mixture. This will help
prevent curdling and separation in the final
product.
Tip #5:
An egg mixed with a small amount of cream or water and brushed
on breads, cookies, or pastries will result in a lovely, shiny
golden surface. An egg wash will also help garnishes such as
decorative sugars, nuts, or seeds stick to the surface of
pastries during baking.
Tip #6: Rinse raw egg from
cooking utensils under cold water. Hot water will cook the
egg's protein binding it to the utensil's
surface.
Tip #7:
An egg that floats in water is a very old egg and should not
be eaten. The egg floats because the air cell located in the
rounded end of the egg gains air and size as the egg ages
providing
buoyancy.
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Q &
A's
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 Q: Some eggs tout extra
Omega-3 and Omega 6 compounds, how are these eggs
different?
 A: Chickens fed flax
seed produce eggs with greater quantities of Omega-3 and
Omega-6 compounds, essential fatty acids. Flax is high in
these compounds and transfer to the egg through the chicken's
feed. Omega compounds are thought to have health benefits in
triglyceride and cholesterol management.
Q:
How can I keep boiled eggs from having a green-tinged yolk?
A:
The green color around the yolk of a hard-cooked,
boiled egg comes from too much heat. The yolk is high in
proteins that when exposed to too high of a temperature for
too long interact with the yolk's sulfur compounds creating a
green color. To avoid this, start hard-boiled eggs in cool
water, allow the pot to come just to a boil, then remove from
the heat. Cover the pot and allow the eggs to stand 15 minutes
in the hot water. Cool the eggs in a cold bath water and peel,
or refrigerate.
Q: What
is the best way to store eggs?
A: Eggs may be kept at room
temperature for a few days, but degrade quickly. Refrigeration
extends the shelf life of an egg greatly. The ideal storage
temperature for eggs is 40ºF. Avoid storing eggs in the door
of the refrigerator, which is typically warmer than the
central compartments. Store eggs in their original cardboard
carton; it helps to maintain a higher humidity environment
while reducing odor absorption.
Q: My omelets are not turning out -
what's wrong?
 A: There are some common
issues that arise when making omelets. Here are some
troubleshooting tips: (1) If the bottom is browning, but the
top is still wet: use a lower heat setting that allows for
more even cooking. (2) If the omelet can't be folded, there
may be too many eggs for the size of pan. For an 8-inch pan,
use a maximum of 3 eggs; for a 10-inch pan, use a maximum of 5
eggs. Also use a modest portion of filling for good folding.
(3) If the omelet is sticking to the pan, use a good quality
nonstick pan. Keep loosening the omelet from the bottom of the
pan during early stages of cooking. A little butter added to
the pan will help with sticking and will add a flavor
boost.
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Cookbook
Review
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Eggs
by Michel Roux. Photography by Martin Brigdale. Copyright
2005. Published by John Wiley & Sons, Inc., Hoboken,
NJ.
 We thought we knew eggs pretty well, but
Chef Roux presents a decidedly French perspective on this
ubiquitous food that opens us to a new world of flavors and
interpretations. Michel Roux clearly has a reverent respect
for eggs in all forms and generously shares his secrets for
coaxing great flavor from this everyday ingredient. He states,
"Like bread, eggs are one of life's most basic and
indispensable foods." He includes all the fundamentals for
eggs - boiling, poaching, frying, scrambling, and baking. From
this knowledge base, he explores a myriad of dishes where eggs
are the primary ingredient, and others where eggs provide the
essential distinctiveness to the dish as with soufflés,
custards, meringues, pasta, and many others. His personal
recipes range from eggs as the entrée to eggs as appetizers,
snacks, or desserts. You'll find authentic recipes for such
classics as Quiche Lorraine (featured below), and Classic
Gruyère Soufflé, but you'll also find some creative
inspiration as with his Pear & Cinnamon Omelet or
Pistachio Crème Brûlée, and many others. The full-color
photography generously placed throughout the book is a
beautiful complement to the recipes. You'll find this book an
enticing, magnificent homage to the humble
egg.
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Three
Tasty Egg Recipes
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Recipes excerpted from Eggs
by Michel Roux. Copyright 2005. Published by John Wiley &
Sons, Inc., Hoboken NJ. Reprinted with permission of the
publisher. All rights reserved.
Scrambled
Eggs Masala
 Making scrambled eggs will never
be quite the same once you try this variation. A few simple
additions to a basic mixture of eggs and milk turn everyday
fare into an extraordinary moment. There's something about the
flavors of the onion and cilantro that bring out the best of
the eggs in this scrambled dish.
Click here to view the full,
illustrated recipe.
Click here for a printable
version of the recipe. (PDF
format)
Spanish
Tortilla with Chorizo
 In Italy this would be called a
frittata, here the chorizo characterizes the dish and shifts
it to a different country of origin, Spain. Over an inch in
height, and bursting with flavor, this is a hearty egg dish
that would fit equally as well at the brunch buffet or as the
featured entrée in a rustic supper. Seconds were had by
all!
Click here to view the full,
illustrated recipe.
Click here for a printable
version of the recipe. (PDF
format)
Quiche
Lorraine
 For a while, we all over did it on
quiche. But, it's time to rediscover what makes quiche so
popular. This classic recipe for Quiche Lorraine has all of
the original richness included, and what a difference it makes
in the results! Each bite invited savoring and deliberate
enjoyment. Serve with a garden salad for the perfect lunch or
supper.
Click here to view the full,
illustrated recipe.
Click here for a printable
version of the recipe. (PDF
format)
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Bridal
Registry
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Plan an
"eggs-hilarating" time in your kitchen for sometime
soon!
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