Lagasse Scrambled Eggs Recipes

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LIGHT AND FLUFFY OMELETS



Light and Fluffy Omelets image

Provided by Emeril Lagasse

Categories     main-dish

Time 8m

Yield 1 serving

Number Of Ingredients 6

1/8 teaspoon salt
Pinch ground white pepper
1 tablespoon unsalted butter, melted
*3 tablespoons grated cheese, such as cheddar or Swiss (optional)
3 large eggs
2 tablespoons heavy cream

Steps:

  • Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
  • Serve immediately.

KICKED UP SCOTCH EGGS



Kicked Up Scotch Eggs image

Provided by Emeril Lagasse

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds country-style sausage, casings removed and crumbled
1/2 teaspoon cayenne
1/2 teaspoon salt
4 hard-boiled eggs, shells removed
1 cup bread crumbs
Creole seasoning, recipe follows
1/2 cup flour
1 beaten egg
Vegetable oil, for deep-frying the eggs
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
  • Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
  • In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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