Oswald Rivera

Author, Warrior, and Teacher

Category: eggs (page 1 of 2)

EGG-CRABMEAT FRITTATA

I call this dish a frittata. But it can also be referred to as an “egg-bake.” See, in a classic frittata, the thing is baked, usually in a 400 degree oven. In my version, I let the eggs set first, and then broil briefly. I still referred to it as a “frittata.” Though some of my  conservative friends don’t regard it as such. They think of it as an egg-crabmeat bake. Whatever. I’m a fan of crabmeat, and this makes an exquisite dish. As a side, all you need is some crusty bread and a good light wine. Another way we like it, in our family, is over rice. It makes for a marvelous combo.

Before setting in the broiler, you should top the recipe with cheese. By that, I mean sliced cheese. You can use whatever cheese slices you desire,  be it American cheese, cheddar, gouda or other. And, oh, yes, this time around, we served it with that Puerto Rican favorite tostones (friend green plantains).

EGG-CRABMEAT FRITTATA

Ingredients:

6 large eggs, slightly beaten
3 tablespoons olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 (6 oz.) cans crabmeat, drained
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and ground black pepper to taste
2 tablespoons light or heavy cream, your choice
6 cheese slices of choice
1 tablespoon fresh chopped parsley (optional)

Instructions:

  1. in a large skillet or frypan, heat olive oil.
  2. Add onion and stir-fry over medium heat until onion is soft and translucent.
  3. Add garlic and cook 2 minutes more.
  4. Stir in crabmeat and cook until combined. Mix in oregano, salt and pepper. Add cream and cook until eggs are are set (the top should be somewhat firm but not burnt).
  5.  Cover with cheese slices. Place in broiler and cook until cheese melts. Garnish with parsley, if using, and serve immediately.
    Yield: 4 servings.

 

 

DEVILED EGGS IN TOMATO SAUCE

As an appetizer and party favorite, I always like deviled eggs. Question: Why are they called “Deviled Eggs?” Well, according to the Oxford English Dictionary, the term originated in the 18th century to describe boiled or fried spicy, condiment filled dishes. It was eventually used to describe eggs. Now that we go that settled, I decided to experiment with the thing. What if a sauce, say tomato sauce, were added to the eggs? I imagined that would enhance the flavor even more. And that’s what we did. And it worked. Just prepare the eggs as you would normally, and then bake briefly in the tomato sauce.

The dish will make an excellent luncheon or supper served over buttered toast. Or you can pair it with your vegetable of choice. It is especially good with parsley potatoes. Go at it.

DEVILED EEGS IN TOMATO SAUCE

Ingredients:

6 hard-boiled eggs
1 8 oz. can tomato sauce
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon paprika
½ teaspoon mustard
3 teaspoons Worcestershire sauce

Instructions:

  1. Preheat oven to 350 degrees F.
  2.  Halve the hard-boiled eggs and remove yolks to a small bowl. Stir in 1 tablespoon of the tomato sauce, salt, sugar, paprika, mustard and 2 tablespoons of the Worcestershire sauce. Mix well and spoon back into egg whites.
  3.  In a skillet or saucepan. heat remaining tomato sauce with 1 teaspoon Worcestershire sauce to the boiling point.
  4.  Pour into shallow baking dish or pie plate (10in.) and arrange egg halves on top. Spoon a little sauce over each egg half. Place in oven and bake for 15 minutes. Serve over hot buttered toast with some sauce spooned over  eggs and toast.
    Yield: 4 servings.

 

 

BAKED TOMATOES WITH EGGS

This recipe is mainly stuffed tomatoes with an egg on top. Nothing  fancy, not hard to prepare, and delicious. We all know about stuffed bell peppers. Well, tomatoes stuffed with bread crumbs mixed with the pulp of the tomatoes and, finally, baked with eggs, is another glorious variant. With a good crusty loaf of bread, nothing could be simpler or more appetizing.

BAKED TOMATOES WITH EGGS

Ingredients:

4 large tomatoes
3 tablespoons chopped onion
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 teaspoon thyme leaves or ½ teaspoon dried
1 teaspoon  fresh chopped marjoram or ½ teaspoon dried
1 clove garlic, peeled and finely minced
¾ cup bread crumbs
4 eggs at room temperature
½ cup grated parmesan cheese

Instructions:

  1. Preheat oven to 450 degrees  F.
  2. Cut out the tops of the tomatoes at the stem end and scoop out the pulp.
  3. Mix about 1/3 of the pulp with the onions, basil, thyme, marjoram and garlic. Add the bread crumbs and fill each tomato about half full.
  4.  Drop an egg into each tomatoes, cover with grated cheese. Arrange on a baking dish and bake for 20 to 30 minutes, or until eggs are set to a firm softness and the tomatoes are soft but not collapsing.
    Yield: 4 servings.

FRIED EGGS IN PEPPER RINGS

This is a simple quick meal that is a novel way of doing fried eggs: cook them in pepper rings. You can use whatever bell pepper desired, be it green, red or yellow. The color combination is up to you. The dish can be served for breakfast, lunch or dinner, your choice. For breakfast you can add the usual bacon as an accompaniment. For lunch, you can pair the eggs with French fries. For dinner, we prefer to serve the egg rings over rice. You can call this recipe a multi-purpose meal.

Note that you may have to cook the eggs in batches. Even with a large skillet you can cook about four pepper rings at a time. If, by chance, you have a skillet that can accommodate more, then more power to you.

Ingredients:

2 tablespoons butter
2-3 sweet peppers of your choice of colors
8 eggs
Sprinkle of salt and pepper
Sprinkle of dried oregano

Instructions:

  1. Wash peppers under cold running water and pat dry with paper towels. Slice crosswise into ¼-inch rings, seeds removed.
  2. Warm butter in a large skillet until butter sizzles. Add three or four pepper rings, spread out, and crack an egg into each and cook until set. In our crowd we like well-cooked eggs, so we don’t mind if the yolk gets broken. But, if you prefer a soft yolk, be gentle so it stays intact. Sprinkle with salt, pepper and oregano, then flip over with a spatula and cook just until set on the other side.
    Yield: 4 servings.

EGG-CAKE BAKED IN A WOK

EGG-CAKE BAKED IN A WOK

This is a recipe I acquired from an old cookbook, The Wok, A Chinese Cookbook by Gary Lee and published in 1970 (Pacific Productions). Yeah, 1970, when I was a young whippersnapper and on the prowl (I had just returned from Vietnam). Over the years I’ve come back to this tome. As far as I know, it was one of the “modern” Chinese cookbooks published in that era. It’s got great recipes that can no longer be found in more contemporary Asian cookbooks. And this is one of them: Egg-Cake Baked in a Wok.

Until that time I did not know that one could bake anything in a wok, let alone eggs. But it’s an easy recipe and delicious. If you don’ have a wok, a fry pan or skillet will do. Note that the recipe calls for ‘oil’ in the preparation. By that is meant peanut oil. Yet I’m sure you can use olive oil or vegetable oil. In my rendition I used olive oil included in the egg mix, but peanut oil for the frying. I also tweaked the recipe by adding mince garlic. It came out marvelous. My wife, who is a stone critic and judge of food, declared it’s the best egg cake she’s ever had. And that, from her, is resounding approval.

I imagine this dish would be served with steamed white rice. We had it with homemade baked rolls, and it was just as good. So this dish could be for breakfast, lunch or dinner. Your choice. You won’t be disappointed. The recipe makes 4 servings. Yes, you can add more eggs if you have more people coming over. By the way, the recipe calls for “green onion.” By that, it means scallions

EGG-CAKE BAKED IN A WOK

1 cup eggs (8-6 six eggs)
1 teaspoon salt
1 teaspoon olive oil
1 teaspoon peanut oil
2 stalks green onion, chopped
1 clove garlic, peeled and minced

This is a practical dish for a variety in egg dishes.
Beat eggs with salt, onion., garlic and oil (olive oil). Heat the wok, but not too hot and add 1 teaspoon oil (peanut oil). Tilt the wok around and around until the oil coats the entire cooking area of the wok. Pour in the beaten eggs. Lower the heat to medium-low and cover the batch with a small lid – just big enough to cover the eggs. Wait for several minutes then add in a few drops of oil (peanut oil) around the edge of the lid. Repeat after a few minutes. The eggs should be firm after about 6 to 10 minutes. Take the eggs out and serve upside down on a plate, cut diagonally into strips ¾” to 1 ½” in size.

 

TORTILLA CON ESPINACAS (Spinach Omelet)

This is your basic omelet, but with the addition of spinach. It’s our version, Tortilla con Espinacas. Back in Harlem, when we prepared this dish, we used frozen spinach. I guess you can use fresh spinach (if it’s in season); but my mom always used frozen. I reckon it was a choice of chance and economics. In this one, we also add a tomato to the recipe. This dish, to us, was not a breakfast deal.  We would serve it at dinner over rice, a cheap and delicious meal. But it also goes good as a brunch special with some crusty bread. Either way, a wonderful repast.

TORTILLA CON ESPINACAS
(Spinach Omelet)

Ingredients:

1 package (10 ounces) frozen chopped spinach
3 tablespoons olive oil
1 clove garlic, peeled and minced
1 medium-sized tomato, seeded and chopped
1 tablespoon minced parsley
4 eggs
Salt and ground black pepper to taste
3 tablespoons olive oil

Instructions:

  1. Cook spinach in a medium-size saucepan following label directions. Drain well, add the 3 tablespoons oil, garlic, tomato and parsley. Heat, stirring constantly, over medium heat for 3 minutes.
  2.  Beat eggs lightly in a medium-size bowl, just until mixed. Add salt, pepper and the spinach mixture; stir well.
  3.  Heat the remaining 3 tablespoons oil in a 9-inch skillet (with an oven-proof handle) to the sizzling point. Pour in omelet mixture, spreading evenly.
  4.  Cook, covered, over medium heat for  10 minutes (mixture should be fairly firm)).
  5.  While omelet is cooking, heat broiler. Put skillet under broiler for 1 to 2 minutes to set top of omelet. Cut into wedges and serve.
    Yield: 4 to 6 servings.

PUERTO RICAN FRITTATA

As we all know, a frittata is a type of omelette. It derives from the Italian word friggere, which means “fried.” In Spanish it would be frito. So I started thinking? How about a fritata with all the ingredients native to Puerto Rican cuisine? What would that be? A boricua frittata? A Latino frittata? A Nuyorican frittata? You can use whatever term desired. I decided to stick with the Puerto Rican moniker.

Here it is, my own genuine P.R. frittata. Note that I add sour cream (or yogurt) to it, along with turmeric. This came about by accident. We had some sour cream on hand and I decided to use that as a topping rather than cheese. It came out great! Also note that you can fancy up the dish by adding whatever vegetable or ingredients you want, be it mushrooms, broccoli, spinach, or even sausage or chicken. You add the vegetables or cooked sausage or chicken to the eggs and follow recipe directions. No limitations here. With a crusty loaf and some good white wine (or red), and you have a feast, be it for breakfast, brunch or dinner.

PUERTO RICAN FRITTATA

Ingredients:

10 whole black peppercorns
2 cloves garlic, peeled
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ teaspoon salt.
1 teaspoon red wine vinegar
8 large eggs
¼ cup fresh chopped parsley
2 tablespoons  butter
2 tablespoons olive oil
1 small onion, peeled and sliced into thin rings
1 cup sour cream (or yogurt)
1 teaspoon turmeric

Instructions:

  1. In a mortar, crush peppercorns, garlic, oregano and salt. Add vinegar and mix.
  2. Crack eggs into a medium mixing bowl and whisked vigorously until the egg yolks and whites are blended. Add mortar mixture and parsley. Mix well.
  3. In a 12-inch cast iron skillet (or any skillet or pan that’s oven proof), warm the butter and olive oil over medium heat until oil is shimmering (be careful not to burn the butter). Add onion and cook until soft and translucent. Stir in the eggs and cook until edges are set, about 2 minutes. Cover, turn the heat to low, and cook about 8 minutes. Allow the frittata to gently cook and steam.
  4. Meanwhile, combine the sour cream with the turmeric. Set aside. Check the frittata by lifting the lid. It’s done when it is set in the middle and the eggs have released from the sides of the pan. Top with the sour cream-turmeric mixture, spreading evenly over the frittata. Place, uncovered, in the top rack of the oven, and broil (on high) for 1-2 minutes until the frittata has cooked through and is golden on top. Keep a close eye on it to make sure it doesn’t burn.
  5. Remove from oven (with pot holders or oven-mitts). Let cool lightly, cut into wedges and serve.
    Yield: 4-6 servings.
     

TURKISH KOFTE

I’m a fan of Turkish cuisine. I first discovered it in my young manhood, and I’ve dabbled in it ever since. I especially love  the way our Turkish brethren prepare meatballs. It’s an art all its own. Like most Americans, I grew up on meatballs and spaghetti. But Turkish Kofte gave me a whole new appreciation on the subject. The following recipe I got from a friend years ago. I was entranced by the sauce that comes with it. It’s a lemon and egg sauce. A far cry, and different, from the usual marinara sauce in Italian cooking. And it gives the meatballs a whole new flavor component.

Figure it this way. With the current pandemic you’re most likely to be stuck at home, like most of us, sheltering in place. Now is the time to try something  different. Something that will spark your taste buds. I’m sure, once you’ve had this dish, you’ll never think of meatballs the same way again. It will become part of your repertoire now and in the future.

Let me add that when my friend cooked this dish, he would fry the meatballs in solid white shortening.  Honestly, the shortening gives it a better flavor. But there’s always that bugaboo about health concerns. So I use olive oil or vegetable oil. But, if you want to use Crisco, go right ahead. I can understand. It’s a personal preference. Also, I serve the recipe with rice. Or you can use couscous as an accompaniment if preferred.

TURKISH KOFTE

Ingredients:

1 pound lean ground beef
1 large onion, finely chopped
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
½ cup minced flat parsley
¼ cup fresh chopped dill
Salt and pepper to taste
½ cup flour
2 eggs, lightly beaten
½ cup olive oil or vegetable oil
Lemon-Egg Sauce (recipe follows)

Instructions:

1. Place beef in a mixing bowl along with the onion, garlic, cheese, parsley, dill, salt and pepper. Knead mixture with hands for 5 minutes.
2. Form into ovals. Roll in flour, dip into eggs. In a skillet, sauté ovals on all sides in hot oil. Serve with lemon-egg sauce.
Yield: 4 servings.

LEMON AND EGG SAUCE

Ingredients:

4 eggs
6 tablespoons lemon juice
2 cups chicken broth or bouillon

Instructions:

1. In a small saucepan, beat eggs until frothy. Add lemon juice and stir.
2. Place over very low heat. Add broth slowly, stirring constantly. Cook, stirring, 10 to 15 minutes, until thickened. Do no boil.
Yield: 2 cups.

 

 

 

 

 

NETTY’S FLUFFY EGGS

And so it happened that we discovered the tastiest, fluffy egg recipe in a long time in of all places, Fort Worth, Indiana. Let’s start at the beginning. We recently spent some days with my sister-in-law and her husband, Don, in the Midwest. One of the great highlights of the trip was coming upon Netty’s fluffy egg recipe. Which, as told by Don, came about as a mistake. Netty was about to prepare breakfast, with the usual egg omelet, but she discovered she had no milk.  She did have mayonnaise; and necessity being the mother of invention, as they say, she improvised. The result was an egg dish, more like a frittata, that is delicious, and so simple to make. All she did was substitute the mayonnaise for the milk, and you get the fluffiest egg dish imaginable.

The trick to this recipe is slow cooking.  You whisk the eggs with the mayo, herbs and seasoning desired, place in a covered pan over low heat and let it cook. The longer you let cook, the fluffier it gets. That simple. You can dress up the omelet by adding bits of ham, or cooked chicken, or fish, with chopped tomatoes, and you have a genuine continental frittata. You’re only limited by your imagination.

So, go at it, kiddies. The best breakfast dish around, quick and delicious. With some toast or hearty, crusty bread, or muffins, you can’t go wrong.

NETTY’S FLUFFY EGGS

Ingredients:

4 eggs
2 tablespoons mayonnaise
Salt and pepper to taste
1 teaspoon Italian seasoning, or can substitute oregano, thyme,  or tarragon.
2 tablespoons olive oil

Instructions:

  1. In a bowl, crack eggs, add mayonnaise, and whisk until mixed. Add salt, pepper, seasoning, and mix to combine.
  2. Heat oil in a medium-sized pan or skillet on low heat. Add eggs, cover, and cook for 10-15 minutes. As noted, the longer the eggs cook, the fluffier the dish. She sometimes cooks the eggs 20-25 minutes to get the maximum puffiness.
    Yield: 2 servings.
    Note: the recipe can be double or tripled, depending on how many servings.

Apple and Date Omelet

This recipe came about through necessity. Recently a friend gave us a bushel of genuine organic farm apples. They’re red apples, that’s all I know, and are delicious. But, after a while, we were scrounging around for ways to cook the things.  We could only make so many apple pies, apple crisp and apple compote. Then on top of that, we got some dried dates; and we began to think what can we do with dates and apples. And this is the result: an apple and date omelet.

If you want to be fancy about it, you can call it an apple and date frittata. In Italian, the word frittata roughly translates as “fried.” So think of this as fried eggs with the fruit in it. To my snooty friends, frittata would be more refined that just saying a “fried egg dish.” No matter, the sucker is delicious whatever you call it. With some crusty bread, it can’t be beat. We had it with fresh bialys, and it’s just as good. And it can be served as a brunch thing, or even a dinner entrée. Over rice, or any other grain, it’d be perfect.

APPLE AND DATE OMELET

Ingredients

6 eggs
6-8 dried dates, chopped
2 tablespoon fresh rosemary leaves or 1 teaspoon dried
Salt and ground black pepper to taste
3 tablespoons olive oil
1 medium onion, peeled and thinly slice
2 cloves garlic, peeled and minced
3 tablespoons unsalted butter
1 apple, peeled and cut into 1/4-inch slices

Instructions

  1. Crack eggs into a large bowl.
  2.  Add dates, 1 tablespoon of the rosemary leaves (or 1/2 teaspoon dried), salt and pepper. Beat lightly.
  3.  Heat olive oil in a large, heavy oven-proof skillet or oven pan (I prefer cast-iron) set over medium heat. Add onion and cook until translucent. Add garlic and cook, stirring, until onion is a golden brown and caramelized, about 10-15 minutes.
  4.  Stir in butter, apple, and remaining tablespoon rosemary leaves (or 1/2 teaspoon dried). Sauté until apples begin to brown, about 5-7 minutes.
  5.  Pour egg mixture over apple-butter mix. As eggs begin to set, using a spatula, left edges all around and allow uncooked egg to flow underneath and cook. While omelet is still runny, place pan in oven and broil until light brown and fluffy, about 3-4 minutes. Remove omelet from oven, cut into slices, and serve
    Yield: 4-6 servings.

 

 

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