Puffy Eggy Dishes
Some people are ice cream people, some people are chips and pretzel people, but I... I am an eggy person. It's possible that I would give up cheese before I'd give up eggs. I love the texture, the versatility, and the nutrition factor of eggs. Beyond the regular fried, poached, scrambled, soft-boiled, hard-boiled, on a pizza, in a basket... lies the puffy eggy dish! In this category I would put things like Soufflé and the meringue on a lemon meringue pie, but I decided to feature my two favorites for this post.
THe dutch baby
It floors me that I was only introduced to this dish recently, and it's depressing to think that I've lived for so many years without eating it regularly. This is a fantastic crowd-pleaser dish and it's super easy to make. It's not for the faint of waistline as it generally has between 3 and 4 tablespoons of butter among other things. The recipe I've used is from the New York Times but I'd like to try other recipes like this one from bon appétit. I will say that I tried doing a super low carb Dutch baby using almond flour and it turned into a sort of flat, floppy, mealy situation so if you have a better idea for the diabetics out there or folks watching their carbs, let us know!
These are my standby. I've introduced all sorts of folks to popovers. My friend Jenny won't stay at my house unless I promise her that I'll make popovers. The recipe is very similar to the dutch baby recipe although the ratio of flour to egg is a little higher. The ingredients are as follows:
- 1 cup minus 2 tablespoons of flour
- 2 eggs
- 3/4 whole milk
- 1/4 cup water (or you can use 1 cup milk and no water)
- 1 tablespoon melted, salted butter
- 1/4 teaspoon of salt
Mix all the wet ingredients together, then slowly add the flour and salt. I usually add the butter at the end after everything is mixed but I don't think it matters much. Pour the batter into a well-greased muffin pan or popover pan (the taller the cup the better). You only want to fill each cup about half way or a little more because as they puff they will spill over. Here's the kicker, I spent years trying to perfect the popover. I was warming up the milk and warming up the pan and changing ingredients by a pinch here or there and then my cousin Zea told me to try them in a cold oven and whammo! they're perfect every time. Put the pan in a cold oven and then turn it on to 400 degrees. It takes longer but they're delish! Check them after about 35 minutes but don't open the oven - just use the light. Opening the oven can make them fall. They'll probably need another 20ish minutes at that point. You want them to be super puffy and golden brown.
Do have any good puffy eggy dish recipes? Please? Pretty Please? Let us know in the comments!