64 Ways To Cook with Easter Eggs

by0| PUBLISHED Apr 18, 2011 8:00 AM
64 Ways To Cook with Easter Eggs
Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. Todd Coleman
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Blowing out eggs for Easter and wondering what to do with all those raw eggs? Bake them into soufflés, custards, and quiches, or churn them into homemade ice creams or savory sauces. The possibilities are endless! Or if it’s hard-boiled Easter eggs you have on your hands, try chopping them into egg salad, make some deviled eggs, or canapés.

Charred Eggplant with Chile Sauce & Tahini

Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe for Charred Eggplant with Chile Sauce & Tahini »

Mexican Scrambled Eggs

This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »

Green Curry with Fish and Eggplant (Kaeng Khiaw Waan)

Thai-style dumplings add a nice, bouncy texture to this green curry. Get the recipe for Green Curry with Fish and Eggplant (Kaeng Khiaw Waan) »

Mâche & Egg Salad

This simple, bold salad comes from Lidia Bastianich, who adds garlic in thick slices so they garlic-shy can pick it out easily. Get the recipe for Mâche & Egg Salad »

Meringue Floating in Crème Anglais

Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color's a bit shocking, but they're a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for Meringue Floating in Crème Anglaise »

Aïoli

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews. Get the recipe for Aïoli »

Lavender Honey Ice Cream

True miel de lavande, the honey from Provence produced by bees that feed primarily on lavender blossoms, imparts a creamy texture and distinctive flavor and scent to a simple ice cream. Get the recipe for Lavender Honey Ice Cream »

Baked Custard with Caramel Sauce (Leche Asada)

This classic custard is ubiquitous in Chile, where it is served in cups for a quick afternoon snack or baked in a larger pan for a family-style dessert. Get the recipe for Baked Custard with Caramel Sauce (Leche Asada) »

Sauternes Custard with Armagnac-Soaked Prunes

At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, cinnamon, and armagnac and then used to top this sumptuous custard. In lieu of vanilla sugar, you can substitute 3/4 cup sugar and 1 tsp. vanilla extract. Get the recipe for Sauternes Custard with Armagnac-Soaked Prunes »

Flourless Chocolate Soufflé

Rich yet airy, this decadent chocolate dessert also happens to be gluten-free. Get the recipe for Flourless Chocolate Soufflé »

Persian Zucchini Frittata (Kuku Kadoo)

Kuku Kadoo--an Iranian egg casserole--gets its bright color and exotic flavor from turmeric. Get the recipe for Persian Zucchini Frittata (Kuku Kadoo) »

Fried Rice Omelette

In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. Get the recipe for Fried Rice Omelette »

Knife-and-Fork Egg Salad Sandwiches with Chives

Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard's Beard on Bread (Knopf, 1973), though it's equally delicious atop any bread or even eaten on its own. Get the recipe for Knife-and-Fork Egg Salad Sandwiches with Chives »

Cheese and Egg Bread (Acharuli Khachapuri)

Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot--tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »

Cauliflower and Goat Cheese Soufflés

Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad. Get the recipe for Cauliflower and Goat Cheese Soufflés »

Deviled Eggs With Crab

Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L'Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don't toughen. Get the recipe for Deviled Eggs With Crab »

Brown Butter, Peas, and Mint Omelette

Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint. Get the recipe for Brown Butter, Peas, and Mint Omelette »

Smoked Salmon and Dill Quiche

For a change, why not have your smoked salmon in a quiche instead of on a bagel? This large quiche is perfect for serving to a crowd. Get the recipe for Smoked Salmon and Dill Quiche »

Gin Campari Sour

Sometimes we like cocktails to have a bit of an aggressive bite; other times, we're looking to round them out a bit. Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that's quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »

Muscat-Spiked Zabaglione

In Italian, sbaglione means big mistake. This popular dessert may have been "mistakenly" invented, probably in Florence—though it is usually made with marsala, the famous sweet wine of Sicily. Get the recipe for Muscat-Spiked Zabaglione »

Bearnaise Sauce

The name of this classic French sauce is thought to have originated from the nickname of French King Henry IV (1553-1610), "le Grand Bearnais." It brings together emulsified butter, egg yolks, and herbs. Get the recipe for Bearnaise Sauce »

Baked Eggs

Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks. Get the recipe for Baked Eggs »

Perfect Scrambled Eggs

Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done. Get the recipe for Perfect Scrambled Eggs »

Salami and Chopped Egg Canapés with Fines Herbes Butter

Whipped anchovy-parsley-chive herb butter tops toasted bread before completed with thin-sliced salami, chopped egg, and pimiento. Get the recipe for Salami and Chopped Egg Canapés with Fines Herbes Butter »

Pavlova

Few desserts are as pretty and as easy to make as this meringue-and-fruit confection, named after Russian ballerina Anna Pavlova. Get the recipe for Pavlova »

Eggs Poached in Tomato Sauce

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Get the Eggs Poached in Tomato Sauce recipe »

Ham and Cheese Soufflés

Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. Light as air and flecked with cheddar and chives, they should be served right out of the oven. Get the recipe for Ham and Cheese Soufflés »

Deviled Eggs

Get the recipe for Deviled Eggs »

Lemon Curd

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes. Get the recipe for Lemon Curd »

Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York. Get the recipe for Lemon Meringue Pie »

Spaghetti alla Carbonara

Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese--never cream. It's simple, rich, and endlessly satisfying. Get the recipe for Spaghetti alla Carbonara »

Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)

Salty-sweet tomatoes and fluffy eggs balance each other perfectly when paired together for a simple stir-fry. Get the recipe for Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan) »

French Baked Toast with Cream and Eggs

This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Get the recipe for French Baked Toast with Cream and Eggs »

Key Lime Pie

Tart, refreshing key lime pie topped with a layer of chilled whipped cream is a summer classic. Get the recipe for Key Lime Pie

Nutmeg Custard Tarts

Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. Get the recipe for Nutmeg Custard Tarts »

Bacon-and-Cheese Deviled Eggs

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Get the recipe for Bacon-and-Cheese Deviled Eggs »

Pickled Jalapeño Deviled Egg

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño. Get the recipe for Pickled Jalapeño Deviled Egg »

Deviled Eggs with Smoked Trout

Shredded smoked trout and adds an intense layer of flavor in this take on a classic deviled egg. Get the recipe for Deviled Eggs with Smoked Trout »

Southern-Style Deviled Eggs

The secret to making these addictive Southern deviled eggs is the addition of Durkee Famous Sauce and sweet pickle relish. Get the recipe for Southern-Style Deviled Eggs »

Eggs and Scallions with Toasted Cassava Flour

Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz's The Brazilian Kitchen (Kyle Books, 2010). Get the recipe for Eggs and Scallions with Toasted Cassava Flour »

Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov)

Dill and dijon mustard add tang to Russian egg and mushroom salad, which is delicious on sourdough rye. Get the recipe for Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov) »