Part 2

Beat egg whites with water, salt and cream of tartar at high speed until stiff but not dry, or just until whites no longer slip when bowl is tilted. Beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Fold yolks into whites.

Heat butter in 10-inch omelet pan or fry pan with ovenproof handle[3] over medium-high heat until just hot enough to sizzle a drop of water. Pour in omelet mixture and gently smooth surface. Reduce heat to medium. Cook slowly until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color. Bake in preheated 350° F. oven 10 to 12 minutes, or until knife inserted halfway between center and outside edge comes out clean.

To serve, loosen omelet edges with spatula. With a sharp knife cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, if desired. Tip skillet. With pancake turner, fold in half and turn out onto plate with a quick flip of the wrist. Serve immediately.

Crepes and Souffles

Basic Crepes:

Twelve 7½-inch crepes or Sixteen 6½-inch crepes

3 eggs ½ C. milk ½ C. water 3 T. butter, melted ¾ C. all-purpose flour ½ tsp. salt

In mixing bowl combine eggs, milk, water and 3 tablespoons melted butter. Beat with mixer, rotary beater or whisk until well blended. Add flour and salt. Beat until smooth.

Heat 8 to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter (about 2 tablespoons for 8-inch pan or scant ¼ cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of waxed paper until ready to fill.

TEXAS FILLINGS FOR CREPES:

Pre-cooked pork sausages, served with orange marmalade Thinly sliced Texas peaches, lightly sauteed, topped with whipped cream and chopped pecans Creamed broccoli, carrots, or other vegetables Minced leftover roast, chicken or turkey with gravy and diced jalapeno

CHEESE SOUFFLE

6 servings

Grated Parmesan cheese ⅓ C. butter ⅓ C. all-purpose flour 1 T. instant minced onion ½ tsp. dry mustard 1½ C. milk 1 C. (4 oz.) shredded Cheddar cheese 6 eggs, separated ¼ tsp. cream of tartar

Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese.

In large saucepan melt ⅓ cup butter. Blend in flour, onion and mustard. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk all at once. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese until melted.

In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot cheese mixture into yolks. Stir yolk mixture into cheese mixture.

Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed, until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat,” hold a spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.

Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 35 to 40 minutes. Serve immediately.

SWEET POTATO SOUFFLE

6 to 8 servings

¾ C. sugar 1½ T. cornstarch 1 C. orange juice 1 lb. cooked and drained sweet potatoes, mashed 6 eggs, separated 1 T. grated lemon peel ½ tsp. mace ½ tsp. cream of tartar 1 T. chopped pecans, optional

Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make 4-inch band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in and fasten with paper clips or string. Collar should extend 2 inches above rim of dish.

In medium saucepan blend sugar and cornstarch. Stir in orange juice and sweet potatoes. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.

In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend small amount of hot sweet potato mixture into yolks. Blend yolk mixture into potato mixture. Stir in lemon peel and mace.

Wash and dry beaters. In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently fold yolk mixture into whites. Pour into prepared dish. Sprinkle with pecans, if desired. For a “top hat,” hold a spoon upright and circle mixture to make a ring about 1 inch from side of dish and 1 inch deep.

Bake in preheated 350° F. oven until puffy, browned and souffle shakes slightly when oven rack is gently moved back and forth, 50 to 60 minutes. Carefully remove foil band. Serve immediately.

SPINACH SOUFFLE

6 servings

Grated Parmesan cheese 1 (10¾ oz.) can condensed cream of chicken soup 1 (10 oz.) pkg. frozen chopped spinach cooked and well-drained ½ C. shredded Cheddar cheese 1 T. instant minced onion ½ tsp. marjoram 6 eggs, separated ¼ tsp. cream of tartar

Butter bottom and sides of 2½-quart souffle dish or casserole. Dust with Parmesan cheese.

In large saucepan combine soup, well-drained spinach, Cheddar cheese, onion and marjoram. Cook, stirring constantly, over medium heat until cheese melts.

In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Blend a small amount of hot soup mixture into yolks. Stir yolk mixture into soup mixture.

In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Gently but thoroughly fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat” hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep.

Bake in preheated 350° F. oven until puffy, delicately browned and souffle shakes slightly when oven rack is gently moved back and forth, 55 to 60 minutes. Serve immediately.

Quiche

QUICHE LORRAINE

6 servings

_Frenchmen claim that this savory custard pie originated in Lorraine. The Germans say Alsace. This popular pie was preceded in culinary evolution by cheese tarts such as the one prepared 600 years ago by Taillevent for Charles VI._

1 (9-in.) pie shell, unbaked 6 eggs, beaten 8 slices bacon, crisply cooked and crumbled 1 C. (4 oz.) shredded Swiss cheese 1¼ C. half and half or light cream ½ tsp. salt ⅛ tsp. nutmeg ⅛ tsp. pepper

Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with fork. If using metal pie pan, bake shell in preheated 450° F. oven until golden brown, about 5 minutes. If using pie plate, bake shell at 425° F. Cool on wire rack. Reduce oven temperature to 375° F. for pie plate.

Sprinkle bacon and cheese in pie shell. Beat remaining ingredients together until well blended. Pour into pie shell.

Bake in preheated oven until knife inserted halfway between center and outside edge comes out clean, 35 to 45 minutes. Let stand 10 minutes before serving.

Tex-Mex Eggs

HUEVOS RANCHEROS

4 servings

_Eggs have always been treated with reverence in Mexico. It was thought that, when fed to babies, they would endow understanding. After a conquest, they were a sign of plenty. In religious observance, pilgrims offered them as gifts to the Virgin Mary. In everyday meals, the Mexican preference for spicy seasonings is satisfied in Huevos Rancheros._

8 corn tortillas ½ C. oil 1 (7½ to 8 oz.) can taco sauce 1 ripe avocado, optional ¼ C. butter, divided 8 eggs ½ C. shredded Cheddar cheese

In large fry pan cook tortillas, one at a time, in oil over medium heat until hot but still soft, 1 to 2 minutes. Drain on absorbent paper and place on aluminum foil. When all tortillas are cooked, seal foil and keep tortillas warm in preheated 300° F. oven.

In small saucepan over low heat bring taco sauce to serving temperature. Keep warm. Halve, pit and peel avocado. Cut into 16 slices.

Heat 2 tablespoons butter in 10-inch fry pan until hot enough to sizzle a drop of water. Break and slip four of the eggs, one at a time, into fry pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Repeat with remaining butter and eggs. Season with salt and pepper.

On each tortilla, place 1 fried egg, 1 tablespoon taco sauce, 1 tablespoon cheese and 2 avocado slices, if desired. Serve hot.

EGG TORTILLA

1 serving

_Most Texans agree that any food rolled up in a tortilla is tasty, especially when it is garnished with a hot relish or picante sauce._

2 eggs 1 T. butter ¼ tsp. salt 2 T. milk or water 2 corn or flour tortillas 2 T. sour cream 1 tsp. picante sauce 1 tsp. chopped onion or green pepper

Steam tortillas and lightly butter them. Beat eggs, salt and liquid uniformly. Scramble eggs and fill each tortilla. Garnish with sour cream, chopped onion, or pepper and picante sauce.

ONE-PAN FLAN

6 to 8 servings

_This Mexican dessert has its own caramel sauce which sets with the custard. It is served sliced._

¾ C. sugar ¾ C. water 1 (14 oz.) can sweetened condensed milk 1 C. warm milk 5 egg yolks 3 whole eggs 1 tsp. vanilla Cinnamon

Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to cool slightly. Combine condensed milk and warm milk until well blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or until knife inserted comes out clean. Take pan out of water and cool about 1 hour. Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in a plastic freezer container for use later.

EGGS GUACAMOLE

8 servings

_For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish._

4 peeled, mashed ripe avocados 2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups) 2 mashed, hard-cooked eggs Juice 1 lemon ⅛ tsp. garlic Salt and pepper to taste 8 small tomatoes, or 4 large, halved Sliced hard-cooked eggs for garnish Parsley

Combine first seven ingredients and blend well. If using small tomatoes, cut off the top ⅓, and scoop out the inside core carefully. Cut large tomatoes in half and remove inner sections carefully. Fill tomato “cups” with guacamole and top with a slice of hard-cooked egg and a sprig of parsley.

RELLENOS WITH BEEF

8 servings

1 lb. ground beef 1 carrot, finely chopped 1 tomato, peeled and diced 1 potato, peeled and finely diced 8 seeded sweet green peppers 1 onion, diced 6 eggs, separated ¾ C. flour ½ C. oil

Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture.

Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. Reserve leftover egg and flour mixture.

Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with oil as they cook. Remove to large pot and pour sauce (below) over the peppers. Cook over medium heat until peppers are soft.

Sauce

¾ C. chopped onion 1 T. oil 1½ C. chopped tomatoes 2 C. water 1 T. chili powder

Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick.

SOPAPILLAS

20 to 30 puffs

_These wonderful Mexican puffs have become very popular in Texas, and may be used as a bread or as a dessert served with honey._

4 C. flour 1 tsp. baking powder ½ tsp. salt 2 eggs 1 C. milk 2 T. melted lard or shortening, cooled slightly Oil for deep frying

Sift flour, baking powder and salt together. Beat eggs until light and add milk and lard. Combine the two mixtures, using only as much of the flour as the liquid will absorb. Roll the dough out as thin as possible. Cut into 3x4-inch rectangles. Deep fry in hot fat or oil until light brown.

SELECT TEXAS EGGS BY QUALITY

Texas eggs which are sold in most retail outlets are either Grade AA or Grade A. Both are ideal for any use, but are especially desirable for poaching, frying, and cooking in the shell. A Grade AA egg covers a small area; the white is thick and stands high; the yolk is firm and high. A Grade A egg covers a moderate area; the white is reasonably thick and stands fairly high; the yolk is firm and high.

The Texas Department of Agriculture maintains inspection services for the Texas egg industry to make certain that quality and size statements on the cartons are accurate. When you buy Texas eggs, you can depend on getting the most for your money.

Side Dishes and Entrees

EGGS FLORENTINE

6 servings

_While natives of Florence claim there is no basis for the practice, “Florentine” in a recipe title usually means that spinach is among the ingredients. In this dish, poached eggs are arranged on a bed of spinach and topped with an elegant Mornay Sauce._

¼ C. butter 3 T. all-purpose flour ½ tsp. salt ¼ tsp. pepper 2 C. half and half or milk 2 (10 oz.) pkg. frozen chopped spinach, cooked and well drained 1 T. lemon juice 12 eggs, poached ½ C. grated Parmesan cheese

In medium saucepan over low heat melt butter. Blend in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils and thickens. Boil, stirring constantly, 1 minute. Remove from heat.

Mix spinach with lemon juice and spread over bottom of 2-quart baking dish. Arrange poached eggs on spinach. Pour white sauce over eggs. Sprinkle with cheese.

Broil 6 inches from heat until lightly browned and bubbly, 3 to 5 minutes. Serve hot.

For individual servings: Line each of six 8 to 10-ounce baking dishes or ramekins with ⅓ cup spinach. Place 2 poached eggs on spinach. Pour ⅓ cup sauce over each serving and sprinkle with 1 rounded tablespoon cheese. Broil as above.

Mornay Sauce:

2 T. butter 2 T. all-purpose flour 1¼ C. milk ½ C. shredded Swiss cheese 1 to 2 T. sauterne, white wine or lemon juice, optional

In medium saucepan melt butter. Blend in flour. Cook, stirring constantly, over medium-high heat until smooth and bubbly. Stir in liquid all at once. Cook and stir until mixture boils and thickens. Remove from heat. Stir in Swiss cheese until melted. Stir in sauterne, if desired.

Jumbo Extra Large Large Medium Small Pee Wee 30 oz. 27 oz. 24 oz. 21 oz. 18 oz. 15 oz

EGGS GOLDENROD

4 servings

_This dish, with its golden center of sieved egg yolk and frame of chopped whites in creamy sauce, resembles the flower for which it is named. And it has nourishing goodness and flavor to live up to its attractive appearance._

¼ C. butter ¼ C. all-purpose flour ½ tsp. salt ¼ tsp. pepper 2 C. milk 8 hard-cooked eggs 4 slices bread, toasted and buttered

In medium saucepan melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.

Separate yolks and whites. Chop whites and stir into white sauce. Heat to serving temperature. Press yolks through a sieve. Arrange toast slices on platter. Spoon ¾ cup sauce over each slice toast. Sprinkle each with ¼ cup sieved yolks. Serve immediately.

FRIED EGG SANDWICH

1 serving

_Hard as it is to believe, there was a time when the sandwich did not exist. It evolved one day when the poker-playing Earl of Sandwich had his valet bring his meat between bread, rather than break a winning streak to stop for lunch. Like its creator, this Fried Egg Sandwich is a winner too._

1 to 2 T. butter 2 eggs Salt and pepper, to taste 2 slices rye, whole wheat or white bread, toasted and buttered Selected filling

Heat butter in small fry pan over medium heat until just hot enough to sizzle a drop of water. Break and slip eggs into fry pan. Reduce heat immediately. Break yolks, if desired. Cook slowly to desired doneness, 5 to 7 minutes, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper.

Place 1 egg on bread slice and top with desired filling. Place remaining egg over filling. Close sandwich with remaining bread, buttered side down.

Filling Variations: Thin onion, tomato or avocado slices Cheese slice Sauteed mushrooms Pickles or pickle relish Barbecue or chili sauce Catsup Mustard Mayonnaise

MONTE CRISTO

2 to 3 servings

_Alexander Dumas immortalized the Count of Monte Cristo. But the name took on new personality when this combination found its way onto modern restaurant menus._

6 slices bread 2 slices (1 oz. each) cooked ham 2 slices (1 oz. each) cooked chicken or turkey 2 slices (1 oz. each) Swiss or brick cheese 2 eggs ⅓ C. milk ⅛ tsp. salt Oil for deep frying[4] Confectioners’ sugar, optional Strawberry jam, currant jelly or sour cream, optional

On each of two slices bread, place 1 slice each ham and chicken. Top each with second slice bread, 1 slice cheese and remaining bread. Secure each sandwich with 4 wooden picks, trim crusts and cut into halves or quarters.

Beat eggs, milk and salt with fork until blended. Dip sandwiches in egg-milk mixture, turning to coat evenly. Fry in preheated 375° F. deep fat, turning as necessary, until golden brown on all sides, 1 to 2 minutes. Remove with slotted spoon or tongs. Drain on absorbent paper. Remove picks.

Sprinkle with confectioners’ sugar, if desired. Serve with strawberry jam, currant jelly or sour cream, if desired.

STORING TEXAS EGGS

The quality of Texas eggs will remain high for several weeks if they are kept in a 45 to 55 degrees F. environment. Even under refrigeration, they are slowly losing carbon dioxide and water, causing the yolks to flatten and the whites to spread. Eggs kept outside the refrigerator at 72-80 degrees F. will lose more quality in one day than they will lose in one week under refrigeration.

BAKED CHEESE AND EGGS

6 servings

4 eggs, separated ¾ C. milk 2 C. (8 oz.) shredded Cheddar cheese 3 C. white bread cubes (3 slices) ½ tsp. salt ½ tsp. dry mustard ⅛ tsp. pepper ¼ tsp. cream of tartar

In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Set aside.

In large saucepan over low heat, heat milk and cheese just until cheese melts. Remove from heat and stir in bread cubes, salt, mustard and pepper. Blend in egg yolks.

In large mixing bowl beat egg whites and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Fold bread mixture into whites. Pour into greased 1½-quart baking dish. Set dish in 13x9x2-inch baking pan on oven rack. Fill pan with hot water to depth of 1 inch.

Bake in preheated 325° F. oven until knife inserted near center comes out clean, 55 to 60 minutes. Serve immediately.

TIMBALES

4 servings

1 C. chopped cooked vegetables, meat or fish[5] ½ C. shredded Cheddar or Swiss cheese 4 eggs 1 T. instant minced onion 1 tsp. salt ½ tsp. paprika 1 C. milk, hot 1 T. grated Parmesan cheese, optional Cheese Sauce, optional

Sprinkle ¼ cup chopped vegetables, meat or fish and 2 tablespoons cheese in each of four 6 to 9-ounce custard cups or one 3½ to 4-cup ring mold.

Beat together eggs, onion, salt and paprika. Gradually blend in milk. Pour into prepared cups or mold. Sprinkle with Parmesan cheese, if desired. Set cups or mold in large baking pan on oven rack. Pour hot water into pan to within ½ inch of top of custard mixture.

Bake in preheated 350° F. oven until knife inserted near center comes out clean, 25 to 30 minutes for custard cups or 30 to 35 minutes for mold. Remove from hot water immediately and gently loosen edges with spatula. Invert onto serving plates. Serve with Cheese Sauce, if desired.

Cheese Sauce:

2 T. butter 2 T. all-purpose flour ¼ tsp. salt 1 C. liquid (vegetable liquid or meat broth plus milk) ½ C. shredded Cheddar or Swiss cheese

In medium saucepan over low heat, melt butter. Blend in flour and salt. Cook, stirring constantly, until smooth and bubbly. Blend in milk. Cook, stirring constantly, until mixture boils. Boil, stirring constantly, 1 minute. Remove from heat. Add cheese, stirring until melted.

DUCHESS POTATOES

About 6 servings

3½ C. mashed potatoes (about 6 medium) ⅓ C. butter, softened, divided 1 tsp. salt ¼ tsp. pepper 2 eggs

In large mixing bowl beat potatoes, ¼ cup butter, salt and pepper at low speed until fluffy. Add eggs, one at a time, beating at medium speed until well blended. Melt remaining butter.

Place potato mixture in large pastry bag with ½-inch star nozzle. Pipe about ¼ cup potatoes onto the edges of casserole or main dish, or spoon potatoes onto greased cookie sheet in neat pyramid shapes. Brush with melted butter.

Bake in preheated 450° F. oven until golden brown, 12 to 15 minutes or broil 6 inches from heat 5 to 7 minutes. Carefully remove potato mounds from cookie sheet.

Variations: To make patties, use about ¼ cup potato mixture for each and fry in lightly greased large fry pan over medium-high heat until browned on both sides, about 2 to 3 minutes.

To make one large ring, shape potato mixture into ring on ovenproof platter. Bake as directed for potato mounds. Spoon creamed mixture into center.

GOLDEN BUCK

3 servings

_Long before the days of the supermarket, the meat for the day depended upon the hunter’s luck. If fortune ran out, he substituted a non-meat main dish. One such stand-in is this combination of poached eggs on toasted muffins with cheese sauce topping, called Golden Buck in honor of the one that got away._

2 eggs 2 C. (8 oz.) shredded Cheddar cheese ½ C. milk or beer 1 T. butter 1 T. all-purpose flour 2 tsp. prepared mustard ¼ tsp. salt ¼ tsp. Worcestershire sauce ⅛ tsp. pepper 3 English muffins, split, toasted and buttered 6 poached eggs Parsley sprigs, optional

In medium saucepan beat 2 eggs. Stir in cheese, milk, butter, flour and seasonings. Cook, stirring constantly, over low heat until cheese melts and mixture is smooth.

To serve, spoon 2 tablespoons cheese sauce over each muffin half. Top each with one poached egg. Spoon 2 tablespoons cheese sauce over each egg. Garnish with parsley, if desired.

SPECIAL EGG FRITTATA

8 servings