Eggs: They really are all they're cracked up to be

features@beaufortgazette.comOctober 5, 2011 

  • Eggs in a Nest

    1 egg

    2 slices cheese

    2 pats butter

    2 slices bread

    Salt and pepper

    Preheat oven to 325 degrees. Butter one slice of bread. Cut a hole in the center of the second slice of bread. Place on top of first slice and butter top. Arrange cheese slices around edges. Break raw egg into hole in center of bread. Add salt and pepper. Bake about 20 minutes or until egg is firm. Garnish with parsley and serve hot.

    Egg Salad Sandwich Boat

    3 eggs

    1/8 teaspoon mayonnaise


    Dash paprika

    Pepper to taste

    1/4 teaspoon salt

    1 tablespoon chopped sweet pickle

    1 roll

    Thin slice pickle

    Place eggs in pan; cover with cold water. Heat slowly to boiling. Lower heat. Cook over very low heat for 20 minutes. Cool eggs immediately with cold water. Peel and finely chop eggs. Add pepper, salt, mayonnaise and chopped sweet pickle mix. Cut top of roll. Put leaf of lettuce in roll and spoon egg salad on top. Sprinkle with paprika. Garnish with thin strip of pickle.

    Brunch Bake

    Makes: 10 servings

    1 (1-pound) package bulk sausage

    1 (4-ounce) jar chopped pimientos, drained, divided

    1 (10-ounce) package frozen chopped spinach, thawed, drained

    1 cup all-purpose flour

    1/4 cup grated Parmesan cheese

    1 tablespoon instant minced onion

    1 1/2 teaspoons Italian seasoning

    1/2 teaspoon seasoning salt

    8 eggs

    2 cups milk

    1 cup shredded cheddar cheese

    Preheat oven to 325 degrees. Brown sausage; drain. Sprinkle in bottom of greased 9-by-13-inch baking pan. Top with 1/2 the pimientos, then with spinach.

    In small bowl, combine flour, parmesan cheese, onion, Italian seasoning and seasoning salt. In large bowl, beat eggs and milk. Add flour mixture to eggs and beat well. Pour over spinach and bake 20-25 minutes or until set. Top with remaining pimientos and shredded cheese. Bake 2-3 minutes or until cheese melts.

    Cut into squares and serve.

Eggs serve so many functions in the kitchen.

Most baking recipes require them. Many cooks will only bake with brown eggs because they think they produce a better final product. They're wrong. There is no difference.

Contrary to popular belief, shell and yolk color do not indicate an egg's quality or flavor. Shell color is determined by the hen's breed. There also appears to be some correlation between egg shell color and the color of the hen's feathers and skin around her face.

In general, hens with white feathers and white ear lobes lay white eggs, and those with red feathers and red lobes lay brown eggs.

Yolk color depends on diet. Hens fed yellow cornmeal lay yellow-yolk eggs. If they eat marigold petals, the egg yolks will be orange. A hen requires 24 to 26 hours to produce an egg, then 30 minutes later she starts the process over again.

After the eggs are collected and washed, they're "candled," or passed over high-intensity lights.

This process reveals any internal and external characteristics or defects in the eggs without actually breaking them.

Based on the results of the candling process, the eggs are then sorted by grade.

Eggs are a bit high in cholesterol. But they still play a part in a healthy diet and are one of the best forms of protein you can eat.

The arrival of autumn is a wonderful time to try new ways to prepare eggs.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at

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