Howdy friends, today we are starting a new Chapter of Good Housekeeping’s World Cookery. We are leaving the shores of Africa and heading to the good ol’ U.S. of A! I’ll be choosing a few classics and a few lesser-known dishes from the land of the free and the home of the brave starting with this Cheesy Egg Dunk!
I find it hard to believe that there was a time when a dip was strange to anyone. However, Good Housekeeping felt the need to introduce the concept with this:
“Dunking” is an established American custom. For any informal buffet type party, savoury “dips” are very popular. Guests help themselves to the bite-sized pieces of toast, etc., and dip them into one of several soft piquant mixtures”
I’m not sure why, if it is such an established custom, why they felt the need to put quotation marks around the words dunking and dips. Maybe we just need to be glad that “dunks” did not become the preferred nomenclature!
The Cheesy Egg Dunk tastes like a smooth egg salad. Full disclosure I only had 60g of cream cheese and, as I am about to go away for a few days I did not want to buy any more so I subbed in some cottage cheese to make up the difference. My version might be a bit less creamy but it will also be lower in calories!. More importantly, it was delicious!
Cheesy Egg Dunk – The Recipe
One thing that did bamboozle me – the recipe calls for piquant table sauce. I had no idea what that is so I hoped for the best and added a 1/4 teaspoon of Worchestershire sauce combined with a few drops of Tabasco sauce. I was pretty pleased with the result but if any of my American readers can let me know what piquant table sauce is, I would love to know.
If like me you are trying to lose a few covid kilos you could have some Cheesy Egg Dunk on lettuce as a low carb substitute for an egg salad sandwich. Or, you could take it high-end and sprinkle some fancy salmon roe over the top. Ooh la la!!!!
Maybe because I used 2/3 cottage cheese instead of all cream cheese my mixture was quite soft so I did not add the milk.
Just remember, if you make it…no double dipping!!!
A Little Vacay
As mentioned I am heading off on a little holiday! I am so looking forward to getting out of Melbourne, having a break from work and relaxing for a new days! One of the delights of the Air BNB we have chosen is that it has very sketchy reception. On the upside, that means no work calls or emails! On the downside, I might not be able to post from there next week. I have however planned to cook another recipe from this chapter when I am there. Even if I can’t post I will be thinking of you all as I make it.
I have already packed my books – I am taking the next Agatha Christie on my list, Why Didn’t They Ask Evans, The Devil’s Picnic by Taras Grescoe and The Lost Man by Jane Harper which will satisfy my need to have a holiday read that is set somewhat in the place where I am going. We will be on the coast and not in the outback but It is the closest I have! For the 4 hour drive there I have Stanley Tucci’s Taste all set to go on Audible!
Have a wonderful week!
4 Comments on Cheesy Egg Dunk
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American here. I think they may have meant A-1 Steak Sauce, which I’m told by the internet is kind of like HP Sauce. It’s the only thing I can think of that would be a ‘piquant table sauce’ that isn’t red from tomato that would make the dip a pinkish color. I would have used Worcestershire Sauce too. I don’t keep A-1 on hand but I always have the Lea & Perrins.
Thanks Brandyce! xx
My best guess for a piquant table sauce is a steak sauce like A-1, but I won’t lie, I’ve NEVER heard of that before! Sounds like a good dip anyway. 🙂
Hi Miss Any, it sounds like A-1 Steak SAuce is the winner here, another reader has also mentioned. The dip was really nice!!! xx