Eggs A La Wedgewood Recipes

EGGS ALA WEDGEWOOD

Steps:

• 1. In a large skillet, scramble the eggs with the parsley and nutmeg. In a 9 x 13 baking dish, layer the scrambled eggs, salt and pepper, sour cream, green onions, bacon, mushrooms and cheddar cheese. Refrigerate the casserole OVERNITE. Bake in a 300 deg oven for 20-30 min or until the cheese is melted. Do not overbake

EGGS à LA GOLDENROD

Steps:

• Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
• In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
• Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
• To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

EGGS A LA WEDGEWOOD

Steps:

• 1. In a large skillet scramble the eggs with the parsley and nutmeg.
• 2. In a 9 inch square baking dish layer the scrambled eggs, salt and pepper to taste, sour cream, green onions, bacon pieces, mushrooms and cheddar cheese.
• 3. Refrigerate the casserole overnight.
• 4. Bake in a 300 degree oven for 20 to 30 minutes, until the cheese is melted.
• 5. Do not overbake.

OEUFS A LA NEIGE (SNOW EGGS)

Steps:

• Put the milk and cream in a skillet and add six tablespoons of the sugar. Bring to the simmer, stirring, and let simmer until the sugar is dissolved. Add the vanilla and blend.
• Beat the egg whites until they are almost stiff. Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
• Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk. Make a few at a time for a total of 10 or more. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove the ovals. Drain on absorbent paper towels. Continue until all the meringue has been shaped into ovals and cooked.
• Strain the milk.
• Put the egg yolks in a saucepan. Beat the egg yolks until they are light and lemon- colored and pour in the strained milk. Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon. When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
• Meanwhile, combine the remaining sugar with the water in a heavy saucepan. Cook until the sugar becomes caramel-colored and then dark amber in color. Take care not to burn it.
• Before the caramel sets, pour it in a thin thread on top of the oval meringues. Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.