eggs Archives - Retro Food For Modern Times

Tag: eggs

22
Dec
2024

Eggs in Sour Cream

categories: 1970's food, 1970's recipes, Austria, Eggs, Good Housekeeping World Cookery, World Cooking

Guten Tag, friends! Today, we embark on a culinary journey through Europe, guided by the pages of Good Housekeeping’s World Cookery. Our first stop? The enchanting land of Austria, where the hills will soon be alive with the delightful aromas of delicious food. We’re starting with a simple yet elegant dish: Eggs in Sour Cream.

As the holiday season approaches, life often becomes a whirlwind of activity. It’s during these hectic times that simple, comforting meals become invaluable. Eggs in Sour Cream is the perfect solution, providing a quick, easy, and delicious meal that requires minimal effort. This Austrian dish resembles the French Ouefs en Cocotte, both involving eggs baked in a creamy mixture.

I’ve loved Ouefs en Cocotte, ever since my aunt introduced me to them during my primary school years. Discovering this Austrian variation was a delightful surprise, offering both familiarity and novelty. The tangy sour cream and the light, creamy texture create a truly divine experience. The crunchy breadcrumb topping adds a delightful textural contrast, elevating the dish to new heights.

Paired with a fresh green salad, Eggs in Sour Cream make for a perfect lunch or supper. It’s quick, easy, and incredibly cost-effective, making it a win-win. Feel free to experiment with different herbs to suit your taste preferences.

This dish was a pure comfort, a tranquil oasis after a long, busy day. While I opted for a simple green salad to accompany the eggs, you can also serve it with roasted vegetables, crispy bacon, or a slice of crusty bread. The endless possibilities allow you to customize the dish to your liking.

So, let’s dive into the recipe and experience the magic of Eggs in Sour Cream for ourselves. This dish promises to warm your soul and satisfy your taste buds, making it a perfect addition to your culinary repertoire.

Eggs in Sour Cream – The Recipe

Happy cooking, friends! Have a great week!

18
Aug
2024

Cheddar Scotch Eggs

categories: 1970's food, 1970's recipes, 500 Recipes for Quick Meals, Eggs, England

Hey friends! Today, I’m diving into a classic recipe: Cheddar Scotch Eggs. This little gem hails from 500 Recipes for Quick and Easy Meals by Marguerite Patten (1972).

I’ve got a confession: Scotch Eggs are one of those foods I adore eating but dread making. Remember the Pakistani version, the Nargisi Kofta, I made back in 2019? It was a culinary delight, but let’s face it, Scotch Eggs are a lot of work! Who wants to deal with the mess of a deep fryer just for one meal? It’s like running a marathon for a single slice of pizza!

Scotch eggs are however, quite lovely eaten cold, which makes making a big batch worthwhile as you can enjoy meals for a few days! They are also amazing picnic food so if you are contemplating an al fresco meal in the near future, these could be your go-to dish!

Ahem, I hear you say. That looks exactly like a regular Scotch Egg. Where’s the extra cheese you promised? Scotch Eggs are already laborious enough to make, but this version takes things to a new level. You cut the eggs in half, remove the yolks, and mix them with cheese. Then, you reassemble the eggs and proceed with the normal Scotch Egg process.. You can see the split in the eggs where they where cut through in the close up photo below.

What Are Scotch Eggs?

But maybe I should pause here in case some of my readers are unfamiliar with the concept of a Scotch Egg.

First thing. They are not from Scotland. They were invented by Fortnum and Mason the very posh department store in Picadilly in London in 1738. The term scotch comes from adding anchovies to the meat to cut through the fattiness of the meat and to give it a stronger flavour.

Second, they are an egg, wrapped in a meat casing and then crumbed and fried.

Cheddar Scotch Eggs – The Recipe

Have a great week!

07
May
2024

Swiss Eggs

categories: 1970's recipes, 500 Recipes for Quick Meals, Eggs

Hello, retro food lovers! This week we have a straightforward but delicious supper dish to delight your tastebuds! Now, I use the term “supper” quite deliberately here. For me, dinner is a much more formal affair – a multi-course spread, often quite heavy. Supper, on the other hand, is all about keeping things quick and light. And that’s exactly where Swiss Eggs come in! While they’d also be perfect for lunch or brunch, these beauties fall squarely into the supper category.

The recipe itself hails from a little gem called “500 Recipes for Quick Meals” by Marguerite Patten, published back in 1972. Get ready for a tasty trip down memory lane!

How good does it look with that combination of both melted and crispy cheese! This is not one for the lactose intolerant! And as the name of the book suggests this is also a quick recipe, it also only has four ingredients! Quick, easy delicious = a suppertime win! It would also be a great brunch or work from home lunch! So, as you might have guessed the Swiss in the title doesn’t refer to this dishes provenance but to the use of Swiss cheese which is first used to line the bottom of the baking dish.

You then add your eggs.

Cover with cream:

And more cheese. And that’s it. Job done. Pop that into the oven for around 12 minutes and enjoy!

Serving Suggestions for Swiss Eggs

While your eggs are baking, why not whip up a simple green salad and some toast? Or, if you’re feeling a touch more indulgent (like me!), pop some garlic bread in alongside the eggs to bake together. The combination of creamy Swiss Eggs, a refreshing salad, and warm, garlicky bread creates a light yet undeniably delicious meal.

Speaking of delicious, a glass of chilled white wine wouldn’t go amiss here, would it? The entire dish evokes a certain European charm, and a glass of wine would only enhance that ambiance. So go ahead, channel your inner Elizabeth David on this one. Of course, if you’re enjoying this as a breakfast treat, it might be wise to stick with Marguerite’s original suggestion of some good old-fashioned (and perhaps very 1972) fried bread! It might not be quite as continental, but it’s certainly a nostalgic and satisfying way to start your day. Then again, who am I to judge? If you want wine with your brekkie, go for it!

Swiss Eggs – Recipe

I thought the Swiss Eggs were holey delightful! (Geddit? Swiss Cheese has…nevermind) And not at all eggtravagant! I”m sure you’ll all be scrambling to make these!

Enough with the puns! Have a great week!

01
Apr
2024

Mushrooms & Quail Egg Choux Buns

categories: Easter, Eggs

Happy Easter everyone! I hope the bunny brought you all the chocolate eggs you wanted. I am also bringing the Easter classics of buns and eggs but in savoury form with some choux buns with truffled mushrooms and quail eggs. I wanted to use up the leftover quail eggs from the Nevilled Eggs. A quick search of my recipe spreadsheet led me to a beautiful book called Food Fashion Friends Fleur Wood. She is a designer, entrepreneur and philanthropist. Coming from a former fashion designer the book is very glamorous so I had high hopes for this recipe!

(And yes, I have a recipe spreadsheet. And yes, I know that makes me the very opposite of the glamorous chic in the book!)

It turned out that I had a few more quail eggs than required for the choux buns so I also made one of Jamie Oliver’s dipping salts for quail eggs. He has three recipes, all of which sound delicious but I chose one with smoked paprika and cayenne.

Fleur Wood’s recipe has black caviar as an additional garnish for her eggs. I did not have any of this so I omitted it but I’m sure the buns would have been delicious with it. A little sprinkle of some parsley or chives might have been nice too.

The one thing that for me, did not work in this recipe were the quail’s eggs. They didn’t bring anything to the dish which was a bit disappointing as I was looking for something in which they would shine. The mushroom filling was so delicious that I would have been happy with just them or maybe a bit of goat’s or cream cheese added. Even in the photo from the book, the eggs look a little…out of place. Maybe Fleur was also trying to use up some quail eggs?

AAA Choux Buns — Picture via Food Fashion Friends

The choux buns worked like a dream which I was pleased about! So, whilst I was a bit disappointed that the eggs didn’t shine, the mushroom filling and the buns definitely put this in the “make again” territory. The Jamie Oliver dipping eggs were also a nice little bonus!

The Recipe – Mushrooms & Quail Egg Choux Buns

Incidentally, I had never cooked quail’s eggs before the Nevilled eggs. So, I had never realised quite how beautiful I would find their speckly outsides:

Or that they would have a gorgeous blue inside!

I am off to eat more eggs, of the chocolate variety! Have a great week!

08
Nov
2023

Midweek Quickie – Oeufs Caroline (2)

categories: Eggs

Welcome to another midweek quickie! I was delighted last week when the lovely Jenny from Silver Screen Suppers sent me this gorgeous photo of her dinner…or should that be supper…of Oeufs Caroline.

Jenny agreed that the eggs were yummy and they certainly look very pretty on her vintage plate! If you have cooked any of my recipes and would like your creation to feature on a midweek quickie, please get in touch! I would love to see your versions!

If you feel like even more cooking, why not hit up Jenny over at Silver Screen Suppers. She is looking for recipe testers for the second volume of her Murder She Cooked book. I will be doing some testing very shortly! If you don’t want to test but want to cook up some recipes by characters from Murder She Wrote, you can pick up the first volume here.

I have a copy of this and am looking forward to cooking from it!!! As a childhood fan of Gilligan’s Island, Alan Hale’s Skipper’s Dream Sandwich is high on my list of things to make. As is Claude Akin’s recipe for Barbecued Honey Orange Chicken and Samantha Eggar’s Tostada Salad. And who could resist Jerry Orbach’s Tough Guys Desert…ok..I want to cook the whole book! 😂

But enough from me, these posts are meant to be short and sweet! I hope the week is being kind to you!