Best Blown Eggs Recipes

PERFECT POACHED EGGS

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

BLOWN EGGS

Steps:

• Leave the eggs in the carton while you pierce them. Place the pin point-down against the top of the egg and lightly tap the pin head with the back of the spoon until it pierces the egg. Insert the wooden skewer into the egg and gently press it down until it pierces the bottom of the egg.
• Remove the egg from the carton, hold it over the glass, and push the skewer up and down through the contents several times to break the yolk. Remove the skewer and place a straw over the hole. Blow through the straw until the contents of the egg are emptied into the glass. Rinse blown eggs in warm water and dry with a paper towel or let them dry in a clean egg carton.
• Before decorating, gently wash the inside and outside of the empty eggshells with dishwashing detergent and rinse them. If water remains inside a shell, use a straw to blow it out. Let the eggs dry thoroughly on a rack (see tip, below) or in their carton.
• Note: If the eggs are to be filled with candies, sterilize them instead of just washing. Fill a saucepan with water. Place the blown eggs in the water one at a time, holding each one down until it fills with water and stays submerged. Make sure the eggs are covered with water. Bring the water to a boil and simmer, uncovered, for 15 minutes. Remove the eggs to a drying rack (see tip, below) and let them drain as much as possible. When they are cool enough to handle, drain any remaining water by blowing it out with a straw. Submerge the eggs in a bowl of cool water and then drain again. Transfer them to an egg carton and let stand at room temperature to dry.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

CHOCOLATE-FILLED DELIGHTS

Steps:

• 1. Spatter each egg: If you wish, cover your worktable with newspaper. Slide the eggs onto skewer on a Styrofoam drying rack (see tip, below). Dip the paintbrush in the food coloring, hold it in one hand above the egg and run your thumb along the bristles or tap the handle to create a spray of paint. Revolve each egg to splatter the entire surface. Allow the eggs to dry for several hours.
• 2. Seal the hole in the wider end of each blown egg with a small piece of masking tape. Using the pliers, gently chip away the shell around the other hole, enlarging it to the size of a pea. Place the eggs in an egg carton, open-end up.
• 3. One at a time, fill the eggs with chocolate: Place 1 cup of the baking chips in a food storage bag and twist the bag like a pastry bag to secure the chips in one bottom corner. Microwave on medium for 1 minute, until soft. Snip the corner from the bag and pipe the chocolate into the egg, tapping the egg periodically to compress any air bubbles and filling it completely, to the top of the hole.
• 4. Refrigerate the eggs overnight so the chocolate is firm. Remove the masking tape. Store in the refrigerator if not eating soon.
• 5. Tap the eggs on the table to crack the shells, and peel. Yum.

THE SECRET TO FLUFFY SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
• Whisk eggs with salt until completely combined and very foamy.
• Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

SIMPLE DEVILED EGGS

Steps:

• Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

MILE-HIGH CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.