New 'Fresh Eggs Daily' cookbook shows eggs are for breakfast, lunch, dinner — and happy hour

For many people, an egg is simply an egg. Hatched in a cardboard carton; white or brown, giant or medium. What extra do that you must know?

For Lisa Steele, the reply is "nearly every thing." Steele is a fifth technology Maine farmer, chicken-keeper, gardener and cookbook writer.

Among the many factor she is aware of: There are egg myths! There are secret codes on egg packaging! There are foundational methods for grilling, steaming, baking and frying. And that eggs can be utilized in each meal and snack of the day, together with cocktails.

All that info is packed into Steele's new cookbook "Fresh Eggs Daily" and she or he joins host Lisa Mullins to share her eggs-pertise.

Recipes from 'The Recent Eggs Each day Cookbook'

By Lisa Steele

Fried eggs with apricot jam and goat cheese from "The Fresh Eggs Daily Cookbook" by Lisa Steele. (Tina Rupp)
Fried eggs with apricot jam and goat cheese from "The Recent Eggs Each day Cookbook" by Lisa Steele. (Tina Rupp)

Fried Eggs with Apricot Jam and Goat Cheese

My mother knew I used to be writing a cookbook early on, so she despatched me photocopies of previous household recipes, her marked-up Finnish cookbook, and any egg recipe she noticed that appeared attention-grabbing, with marginal notes on how you can enhance the dish. I promised her that I’d embody not less than certainly one of her contributions, along with some time-tested household treasures.

Nonetheless, she didn’t discover this recipe in {a magazine} or cookbook—she created it herself. The goat cheese is a nod to her rising up along with her Finnish grandmother, who raised milk goats. The sweetness of the apricot jam serves as a counterpoint to the salty cheese. It doesn’t look like these flavors ought to work collectively, however they do. Belief me. Or somewhat, belief my mom. Moms all the time know finest!

Makes 2 servings

  • 4 fried eggs
  • 2 tablespoons apricot jam
  • 2 tablespoons crumbled goat cheese
  • Recent thyme for garnish
  • Kosher salt for garnish

  1. Fry the eggs utilizing your most popular technique. Place 2 eggs on one plate, and a pair of eggs on one other plate. High every egg with a dollop of jam within the middle of the yolk and sprinkle the goat cheese over the egg white. Garnish with recent thyme.

Blueberry Popovers

Popovers are enjoyable to make and a tasty various to dinner rolls or bread. I am keen on these Blueberry Popovers served with blueberry jam sauce and blueberry butter and garnished with recent mint. Each the jam and butter will be made upfront and refrigerated till you’re able to serve your popovers, or you may put together the toppings whereas the popovers are baking. If in case you have a popover pan, use that. If not, a muffin tin will do.

Makes 12 popovers


  • 4 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons butter
  • Recent mint for garnish
  • Confectioners’ sugar for garnish

Blueberry Jam Sauce

  • 1 cup recent or frozen blueberries
  • 1/4 cup sugar
  • Grated peel of half a lime, about 1 teaspoon

Blueberry Butter

  • 1/2 cup (1 stick) butter, room temperature, sliced into tablespoons
  • 3 tablespoons heat Blueberry Jam Sauce

Blueberry popover from "The Fresh Eggs Daily Cookbook" by Lisa Steele. (Tina Rupp)
Blueberry popover from "The Recent Eggs Each day Cookbook" by Lisa Steele. (Tina Rupp)

For the Popovers

  1. In a medium-sized bowl whisk the eggs and milk, then whisk within the flour and salt. The batter might be skinny like pancake batter. Pour the batter right into a 2-cup measuring cup and let sit for not less than half-hour (or in a single day within the fridge). In case you are utilizing chilled batter, let it sit for half-hour to come back to room temperature, then give it whisk earlier than pouring it into the pan.
  2. Preheat the oven to 425 levels and set the rack within the backside third part of the oven.
  3. Lower the butter into 12 cubes and put 1 dice into the underside of every of the popover or muffin cups. Then set the pan within the oven because it preheats and soften the butter for a couple of minutes whereas the batter rests. As soon as the butter has melted, take away the tin from the oven, brush the edges of every muffin cup with the butter, and fill every cup about midway with the batter.
  4. The popover impact is a results of steam, so be sure you maintain the oven closed till the popovers have baked a full half-hour. Should you open the oven, they’re more likely to collapse. Bake for quarter-hour, then scale back the warmth to 350 levels and bake for an additional quarter-hour. Then verify on them by way of the oven window and bake for an additional couple of minutes, if vital, till they’re puffed and golden brown. Whereas the popovers are baking, put together the jam sauce. Take away the pan from the oven and funky on a wire rack.

For the Blueberry Jam Sauce

  1. Mix the blueberries, sugar, and grated lime peel in a saucepan over medium warmth and prepare dinner, stirring sometimes, till the combination turns into thick and jammy, about 10 to fifteen minutes. Take away the pan from the warmth to chill. Whereas the sauce remains to be cooling, measure out 3 tablespoons for the Blueberry Butter.

For the Blueberry Butter

  1. Put the butter slices in a small bowl. Mash the nice and cozy Blueberry Jam Sauce into the butter with a fork till properly mixed. Spoon the butter onto a sheet of wax paper and roll the butter right into a 1-inch log. Chill the butter till you’re able to serve the popovers, then minimize the log into 12 even slices.
  2. Place a popover on a dessert plate and serve with a dollop of Blueberry Jam Sauce on the aspect, a slice of Blueberry Butter, recent mint, and a dusting of confectioners’ sugar.

Baked Eggs in Butternut Squash Rings

These baked eggs are such a enjoyable means to make use of squash. I’m keen on butternut, however acorn or spaghetti squash would work equally properly. Roasting the squash earlier than including the egg ensures that the squash might be tender and barely caramelized, whereas the eggs might be cooked to perfection within the middle.

Baked eggs in butternut squash rings from "The Fresh Eggs Daily Cookbook" by Lisa Steele. (Tina Rupp)
Baked eggs in butternut squash rings from "The Recent Eggs Each day Cookbook" by Lisa Steele. (Tina Rupp)

Makes 6 servings

  • 1 giant butternut squash
  • Additional-virgin olive oil
  • Kosher salt
  • Freshly floor black pepper
  • 6 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • Recent sage for garnish

  1. Preheat the oven to 425 levels. Line a rimmed baking sheet with parchment paper. Wash the squash and minimize crosswise into six 3/4- to 1-inch slices. Scoop out the seeds and hole out the center of every slice to permit room for an egg.
  2. Prepare the squash on the baking sheet and brush every ring with olive oil inside and outside, then season with salt and pepper. Bake on the middle rack of the oven for 20 minutes, till the squash has softened. Take away the baking sheet from the oven and gently crack and slide 1 egg into the middle of every squash ring. Season with salt and pepper, drizzle with olive oil, and return to the oven. Bake about 8 minutes, till the egg whites are set and the yolks are agency however not absolutely set.
  3. Use a spatula to slip the squash rings onto plates. High with Parmesan, garnish with recent sage, and drizzle with olive oil.

Orange Brandy Olive Oil Cake

Orange brandy olive oil cake from "The Fresh Eggs Daily Cookbook" by Lisa Steele. (Tina Rupp)
Orange brandy olive oil cake from "The Recent Eggs Each day Cookbook" by Lisa Steele. (Tina Rupp)

Should you’ve by no means had olive oil cake, you’re in for a deal with! This recipe makes use of olive oil as a substitute of butter, so maintain it in thoughts in the event you’re ever out of butter. Brush some boozy glaze on prime, and you've got a winner that may keep moist and deepen in taste the longer it sits. I like to make use of Grand Marnier within the glaze, but it surely tastes scrumptious with out the liqueur too.

Makes 12 servings

Orange Brandy Olive Oil Cake

  • 1 1/4 cups extra-virgin olive oil, plus extra for prepping the pan
  • 1 1/4 cups sugar, plus extra for prepping the pan
  • 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 3 eggs, room temperature 1 cup milk 1/2 cup freshly squeezed orange juice 1/4 cup orange liqueur Confectioners’ sugar for dusting

Orange Glaze

  • 1/4 cup orange juice 1/2 cup confectioners’ sugar
  • 1 teaspoon orange liqueur, non-obligatory

For the Cake

  1. Preheat the oven to 325 levels. Brush the underside and sides of a 9-inch spherical cake pan with olive oil, then minimize a circle of parchment paper to cowl the underside. Set the parchment paper in place, brush it with extra olive oil, then sprinkle with sugar.
  2. In a medium-sized bowl whisk the flour, baking powder, and salt. Pour the olive oil into a big mixing bowl and add 1 egg at a time, whisking properly to include and emulsify the combination. Whisk within the milk, orange juice, and orange liqueur.
  3. Slowly pour within the sugar, whisking to include, then whisk within the flour combination till mixed however not lumpy. Watch out to not overmix the batter. It will likely be skinny, like pancake batter.
  4. Pour the batter into the ready pan. Bake 65 to 70 minutes, till the highest of the cake is a darkish golden brown. Take away the pan from the oven and funky it for 1 hour on a wire rack.

For the Glaze

  1. In a small bowl whisk the orange juice and confectioners’ sugar till no lumps stay. Add the orange liqueur, if desired, and whisk to mix.

To Assemble the Cake

  1. Run a butter knife across the outer rim of the cooled cake and invert the pan to take away the cake from the pan. Peel off the parchment paper and set the cake proper aspect up on a wire rack. Brush the highest with half of the glaze, then permit the cake to chill for an additional 1 to 2 hours, or cowl to chill in a single day within the fridge.
  2. To serve, mud the cake generously with confectioners’ sugar, slice it into wedges, and place the slices on plates, with the remaining glaze on the aspect for pouring. Retailer tightly wrapped at room temperature for as much as per week.

Maple Bitter

Maple sour from "The Fresh Eggs Daily Cookbook" by Lisa Steele. (Tina Rupp)
Maple bitter from "The Recent Eggs Each day Cookbook" by Lisa Steele. (Tina Rupp)

I created this maple model of a traditional whiskey bitter to sip in autumn, whereas we sit on our entrance porch having fun with the crisp fall air and marveling on the colourful Maine foliage. For a particular presentation, use a big purple maple leaf as a “coaster” to your cocktail.

Makes 1 cocktail

  • 2 ounces bourbon
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce maple syrup
  • 1 egg white, room temperature
  • 3 to 4 ice cubes, plus extra for serving
  • Small maple leaf for garnish, non-obligatory
  • Massive maple leaf for a coaster, non-obligatory

  1. Add the bourbon, lemon juice, maple syrup, and egg white to a cocktail shaker or pint Mason jar. Shake vigorously till the egg white is foamed and frothy, about 30 seconds. Add the ice cubes and shake till properly chilled, about 20 seconds. Pressure the liquid right into a glass over ice. Garnish with a small purple maple leaf, if desired, and set the glass on the big leaf.

Recipes excerpted with permission from The Fresh Eggs Daily Cookbook by Lisa Steele, revealed by Harper Horizon 2022, $27.99 Hardcover

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