Monday, May 20, 2013

Egg Salad with Tarragon, Parsley and Chives

Recipe adapted from "Vegetable Literacy" by Deborah Madison (Ten Speed Press)


Makes about 2 cups

INGREDIENTS

6 eggs 1
 small shallot, finely chopped (about ¼ cup)
¼ cup white wine vinegar
1 tablespoon thinly sliced chives
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon finely chopped tarragon leaves
3 tablespoons reduced-fat mayonnaise
Sea salt and freshly ground black pepper
Chive blossoms, for garnish (optional)
Toasted bread, for serving
Start to Finish: 50 minutes

DIRECTIONS

1. In a medium saucepan, arrange the eggs in a single layer and cover with water by 1 to 2 inches. Bring the water to a boil over medium heat. When the water has reached a boil, cover and remove the saucepan from the heat. Let sit, covered, for 12 minutes. Drain the saucepan and transfer the eggs to a bowl filled with cold water to stop the cooking process. 2. Meanwhile, in a small bowl, combine the shallots with the vinegar and let rest at room temperature.
3. Once cool, peel the eggs. In a large bowl, mash the eggs with a fork, leaving some texture to them. Using a rubber spatula, add the chives, parsley, tarragon and mayonnaise and mix until combined. Season to taste with salt and pepper.
4. Drain the shallots and mix them into the egg salad until combined. Pile the egg salad into a serving bowl and garnish with the chive blossoms, if desired. Serve immediately with the toasted bread.
 

Monday, May 6, 2013

Spring Egg Drop Soup from Bon Appetit

A perfect day for a Spring soup with Browder's Birds Organic eggs.


Ingredients

  • 1/4 cup olive oil
  • 2 medium carrots, peeled, chopped
  • 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
  • 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
  • Kosher salt
  • 4 cups low-sodium chicken broth
  • 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
  • 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
  • 2/3 cup shelled fresh peas (from about 2/3 pound pods)
  • 2 large Organic eggs
  • 1 tablespoon grated Parmesan plus more for serving
  • 1/4 cup torn fresh basil leaves
  • 1/4 cup torn fresh mint leaves
  • 1 1/2 teaspoons (or more) fresh lemon juice

Preparation

Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.

Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes. 

Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.

Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.