Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Need desserts that highlight fresh eggs


Recommended Posts

A friend of mine just got chickens and has offered me some fresh eggs to bake with if I will share the dessert with her. I was thinking of doing something custard-based - creme brulee, or an ice cream - but was wondering if anyone here has any suggestions for desserts that will really highlight the eggs?

Link to post
Share on other sites

Well you can use the egg whites for souffles and mousses, you can also do an "eggy" cake, I also think I once saw a recipe where they created sweet fried eggs, by frying the whites combined with sugar and a yolk made of some form of candy filled with a custard filling, I can't seem to find it, but it seemed like a fun thing to try out.

"My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them."

-Winston Churchill

Link to post
Share on other sites

Souffleed omelette? Curds? Bombes? French buttercreams? Huevos Reales? Does it have to be from the sweet kitchen? If no, oeufs en gelee? Omelettes? Brouillard? Fettuccini alla carbonara? Homage to the Southern picnic: devilled eggs? Or that fine, fine lily-gilding of Persian chelo: ultra long grain rice (dom siah or ambar du) with crusty, crunchy tah dig, and crowned with butter, sumaq, and raw egg yolk?

Sorry, would propose more things, but I'm off to find my own fresh eggs!

Theabroma

Sharon Peters aka "theabroma"

The lunatics have overtaken the asylum

Link to post
Share on other sites

Eggs in Purgatory

An interesting choice for a dessert.

Or hey, maybe a faux version, using a raspberry-ginger sauce, sweetened goat cheese, and brioche.

Me, I'd do a gently flavored egg nog ice cream.

Edited by Alex (log)

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

Link to post
Share on other sites

Floating island - nice eggy custard w meringue islands.

French vanilla souffle

Edited by Kouign Aman (log)

"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Link to post
Share on other sites

A souffled omelet with strawberries & kirsch. Strawberries are in season now, too.

http://www.challengedairy.com/recipes/breakfast-foods/grandmas-omelette-souffl%C3%A9-with-strawberries

Chef Hubert Keller says this is his grandmother's omelet, & he cooked it for his wife when they were courting. I've never tried this omelet (it's on The List). Love the story, though.

Since farm eggs are of uneven size and weight, I suggest weighing the eggs for this recipe. Shirley Corriher in Cookwise gives 1.75 oz or 50 g for 1 large-size, whole egg, out of shell.

Link to post
Share on other sites

A real old-fashioned egg custard pie - it's supposed to taste eggy.

1 cup heavy cream

1 1/2 cups milk

4 eggs large

2 egg yolks

1/2 cup sugar

3/4 teaspoon kosher salt

1 tsp freshly ground nutmeg

1 1/2 teaspoon pure vanilla extract

Preheat oven to 400° F.

Line a 9-inch pie plate with your favorite pie pastry

line with foil and add pie weights or dry beans

Bake for 10 minutes, remove from oven and allow to cool completely. Reserve foil.

Mix the cream and milk together and scald in a small saucepan or heat in microwave.

set aside to cool till just barely warm.

Skim off the "skin" that forms on top.

Beat the eggs and egg yolks in a large bowl.

Add the sugar, salt, nutmeg and vanilla and mix well.

Pour into the cooled pie shell.

Tear foil into strips and cover the exposed edges of the pie shell.

Place on baking sheet on center shelf of oven.

Bake for 20 minutes

Reduce heat to 350°F

Set timer for 20 minutes and check with a thin bladed knife, inserted near the center.

If it comes out clean, pie is done. If not bake an additional 5 to 8 minutes.

The center should still be wobbly.

Cool on a wire rack for at least an hour then refrigerate for a minimum of 2-3 hours.

You can top with whipped cream but it isn't necessary, this stands on its own.

You can make this a day ahead and refrigerate overnight, the flavor improves.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to post
Share on other sites

A friend of mine just got chickens and has offered me some fresh eggs to bake with if I will share the dessert with her. I was thinking of doing something custard-based - creme brulee, or an ice cream - but was wondering if anyone here has any suggestions for desserts that will really highlight the eggs?

It's slightly ironic that a custard shouldn't taste 'eggy', or that a scrambled egg flavour is a sign of an overcooked custard. So as much as I love creme brulee I wouldn't want one that tasted like egg!

How about a simple victoria sponge? Filled with whipped cream and jam. If you have loads of eggs you could use a (non-eggy) custard/cream filling instead of straight whipped cream...

Or if you don't mind separating them, you could make a large pavlova with the egg whites, and a custard or ice-cream with the yolks.

Link to post
Share on other sites

I do think the most eggy thing you can do for dessert is a dessert omelet. I love them. Fill with jam (apricot is good)and dust with 10x. Of course, custard pie as Andiesenjie says (I just made one last week) is good; also lemon meringue pie uses the whole egg in two parts; and the ile flottante is another good idea.

Link to post
Share on other sites

Thanks for all the ideas! These all sound like a ton of fun to try. As to why desserts, in my house, I'm the baker and asked for eggs in exchange for sweets. That said, I'm sure my friend who has the chickens will be trying all sorts of things. More ideas welcome, and I'll report back!

Link to post
Share on other sites
  • Similar Content

    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...