Eggs Eggs Eggs!

23 Mar

Eggs. We love them.  Almost as much as Edie…

From Pink Flamingos, by John Waters

And just for the Easter holiday I’ve got some real Edie pleasers.

From the cracking Key Kookin’ comes…

French Fried Deviled Eggs

6 deviled eggs

2 egg yolks

Flour

Fine dry bread crumbs

Put deviled egg halves together and secure with toothpicks. Dip in egg yolks which have been mixed lightly with fork, then flour, then in bread crumbs. Fry in deep fat until brown. Drain on absorbent paper and remove picks. Serve over cooked green vegetables or with Creole sauce.

(Key Kookin’, by Glad Whiteley)

Coffee creamer, eggs and bacon? With shrimp? What scrumptious insanity…

Peppered Shrimp and Eggs

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1/2 lb packaged (pre-cooked, frozen) fully-peeled, de-veined shrimp

3 slices bacon

1/2 c. chopped onion

3/4 c chopped green pepper

1/2 tsp salt

1/4 tsp cayenne pepper

6 eggs, beaten

1/2 c coffee cream

1/2 tsp Worcestershire sauce

Thaw shrimp. Fry bacon until crisp; drain on absorbent paper. Crumble bacon. Cook onion and green pepper in bacon fat until tender. Add seasonings and shrimp; heat. Combine eggs, cream, Worcestershire sauce and bacon. Add to shrimp mixture and cook until eggs are firm, stirring occasionally.

(From Shrimp Tips from New Orleans)

Ooo la  omelette…

French Dessert Omelette

2 eggs

Small pinch of salt

Large pinch of sugar

1 Tb. butter

1 additional beaten egg white

1/2 cup sliced fresh or canned fruit

1 Tb. Grand Marnier, Kirsch or rum

Combine 2 whole eggs with salt and sugar. Heat pan and add butter. When the butter foam has subsided, add eggs and stir with a fork . As the eggs begin to set, add beaten egg white and stir the white into the eggs.  When the omelette has completely set, stop stirring, add the fruit and fold the omelette in half tipping the pan away from you.

Heat the liqueur and touch it with a lighted match. Pour the flames over the omelette.

(From Omelette Originals, 1970)

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