new zealand’s favourite egg recipes · 2020. 6. 23. · the egg guy’s 40 second omelette gluten...

New Zealand’s

RecipesFavouRite egg

The Egg Guy’s 40 Second Omelette

Gluten Free

MethodBeat eggs and water together until blended, adding salt and pepper to taste. In a 26cm non stick pan, heat butter or margarine until it sizzles – but not burnt.

Pour in egg mixture. With an inverted spatula, pull the cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can run into the cleared hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan as you go. A bit like digging a hole, and then tipping the pan to fill it with the runny egg mixture.

Do this until the egg is set and will not flow, but is still wet on top (should take about 20 seconds). Don’t cook it until it’s dry! The moist egg will finish cooking when the omelette is folded over.

Sprinkle all of the filling on one side. Slide the spatula all the way under the unfilled side of the omelette up to the centre of it. Fold the unfilled side entirely over the filled side.

Holding the pan in your right hand and a plate in your left, invert the pan so omelette falls upside down onto the plate. Garnish to serve.

IngredIents• 2 Eggs per person• 1 Tbsp butter or margarine• 2 Tbsp of water• ¼ – ½ Cup filling of your choice• Salt and pepper

Serve eggS pr ep co ok

22 3010 SecSSecS

MethodClean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.

Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing until thoroughly blended.

Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few to garnish.

To assemble, place torn lettuce leaves into a large bowl. Pour dressing owver the top and toss lightly. Add the grated cheese, croutons, tomatoes, and freshly ground pepper. Toss lightly.

Optional: You can also add a freshly poached runny egg on top – for extra taste and visual appearance.

Serve immediately.

• 1 Head romaine lettuce• 180ml Extra virgin olive oil• 45ml Red wine vinegar• 5ml Worcestershire sauce• 3g Salt• 2g Ground mustard• 1 Clove crushed garlic• 2 Size 7 eggs (1 for

dressing / 1 to serve)

• 1 Lemon, juiced• 1 Freshly ground

black pepper• 20g Grated

Parmesan cheese• 170g Garlic croutons• 45g Anchovy filets• 2 Small tomatoes

(optional)

Classic Caesar SaladIngredIents

ServeServe eggS

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MethodThe Hollandaise sauce:

This is really simple and can be made the night before.

Place egg yolks, lemon juice, salt and pepper in a blender or processer and process until pale and smooth. Tilt the processor to increase the depth of the liquid, allowing the blades to really beat or whisk the mixture so it coagulates. Propping a book or chopping board under one edge works well. Very slowly pour in the melted butter while motor is running. The mixture should remain thick and pale. Gently reheat in a bowl set over simmering water.

To assemble:

Simply grill, fry or microwave the bacon rashers, toast the muffins and poach the eggs.

Place the bacon on to a toasted muffin, top with a poached egg, add a spoonful of Hollandaise and a grind of black pepper.

Recipe Credit: Sophie Gray

Easy Eggs Benedict

• 4 English muffins• 4 Rashers of bacon• 4 Eggs

IngredIents Hollandaise Sauce:• 3 Egg yolks• 2 Tbsp lemon juice• 150g Butter, melted• Salt and pepper

ServeServe eggS

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MethodHeat your oven to 180°C and line a 20cm cake tin with greased baking paper.

Break up the chocolate into small pieces and put into bowl of food processor. Pulse to break into very small pieces. Add the brown sugar and pulse until the mixture becomes fine.

In a clean bowl whisk the egg whites until they are thoroughly frothy. Add white sugar a little at a time and continue whicking until the mixture forms soft peaks.

Add the boiling water to the choclate and sugar mixture in the food processor. Pulse and then add the egg yolks and butter to the melted coffee. Add vanilla essense.

Fold the choclate mixture into the egg whites gently then pour the batter into your lined cake tin and bake for 50mins to 1 hour. Allow to cool and remove cake from tin. Serve warm or refridgerate for at least 3 hours. Serve with cream, ice cream, yoghurt, berry compote, fresh fruit or just on its own.

IngredIents• 250g Chocolate of your choice – ideally at least

60% cocoa (we used Whittakers Dark Almond)• 250g Butter• 6 Large (size 7) eggs separated• ½ Cup white sugar• ½ Cup brown sugar• ½ Cup boiling water• 1 Heaped teaspoon coco powder• 1 Level teaspoon vanilla essense

Flourless Chocolate Cake

Gluten FreeServeServe eggS pr ep co ok

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MethodCook pasta in plenty of hot salted water. While pasta cooks, combine eggs in a bowl and cook bacon in a deep pan. When pasta is cooked, drain and return to the pan with the cooked bacon in it. Remove from the heat.

Pour the egg mixture over the pasta and gently stir to combine. Finish with a generous grind of black pepper. Leave to stand for 1 minute.

Serve with grated Parmesan and a sprinkle of parsley on top.

Optional – add in herbs, garlic, peas, onion to create your favourite carbonara flavours.

IngredIents• Spaghetti or other pasta – enough for the number

of people you are serving• 3 Eggs• 2 Egg yolks• ½ Cup freshly grated Parmesan• ½ Tsp salt• 4 Rashers of rindless bacon• Freshly ground black pepper

The Egg Guy’s ‘Easy Carbonara’

ServeServe eggS

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MethodBacon & Egg Pie is an easy to make, real kiwi classic. Great for lunches, brunches, dinner or a picnic. A 20.5 x 20.5cm cake pan, or a round 23cm metal pie dish is ideal.

Preheat oven to 200° C. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin. Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.

Roll out the remaining pastry to make a lid. Crimp the pastry edges together with your fingers and trim off any excess. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash). Cut four small vents in the pastry lid with a sharp knife. Brush with beaten egg mix and bake 35 – 40 minutes until rich golden brown and crispy. Serve warm – or cold.


IngredIents• 8 Eggs• ½ Cup bacon, chopped• 1 Spring onion (optional), chopped• 1 Egg yolk beaten with a tablespoon of water• Salt and pepper to taste• 400g Block, sheets, or roll of puff pastry

Best Ever Bacon & Egg Pie

ServeServe eggS

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86-8

MethodPreheat oven to 170°C. Place all the ingredients in a processor or bowl and blend together. Pour the batter into a 23cm pie dish.

Bake for 45 minutes or until pie is turning dark golden on top and the filling is set.

Serve hot – or cold.


IngredIents• 4 Eggs• 1 Cup sugar• 100g Melted butter• ½ Cup plain flour• ¾ Cup coconut• Zest of 2 lemons• 1/3 Cup lemon juice (2 – 3 lemons, juiced)• 1 Cup milk

Lazy Lemon Pie

ServeServe eggS

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MethodPreheat the grill. Place the prepared potatoes in a saucepan of cold water, bring to the boil and simmer for 3 minutes. Break the eggs into a bowl, season with salt and pepper and whisk well with a fork to mix. While the potatoes are cooking, grill the sausages, bacon and tomatoes. Drain potatoes and return to the heat for a minute to dry out. When the bacon is cooked cut into chunks. Heat the oil in a large frying pan and cook the potatoes until golden.

When the sausages are cooked, slice diagonally into chunks and add to the pan with potatoes. Stir in the spring onions and continue cooking for a few minutes until the potatoes are well cooked. Reduce heat and pour in the eggs.

Use a spatula or wooden spoon to gently scramble the eggs and when set, pile the sausage scramble onto warm plates, add grilled tomatoes and top with crispy bacon to serve, with fresh chopped parsley on top.


IngredIents• 8 Eggs• 2 Tbsp oil• 4 Medium potatoes, scrubbed and cubed• 1 Bunch spring onions, sliced• 4 Sausages, pricked• 4 Rashers of bacon (rind removed)• 4 Tomatoes, halved• Salt and pepper• Fresh parsley to decorate

Super Sunday Scramble

ServeServe eggS

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MethodPreheat oven to 180º C.

Melt butter in a large frying pan and cook onion, garlic, ham, chilli, red capsicum and spring onions over a medium heat for 3 – 4 minutes or until onion is soft.

Stir in parsley, remove pan from heat and set aside to cool for 10 minutes.

Place eggs, milk and cheese in a bowl and mix to combine. Stir in ham mixture.

Divide mixture between four 10cm lightly greased flan dishes and bake for 20 – 25 minutes or until set.

Asparagus Frittata

IngredIents• 1 Tbsp butter• 1 Onion, chopped• 1 Clove garlic, crushed• 2 Slices ham, chopped• ½ Fresh red chilli, finely chopped• 1 Red capsicum, finely chopped• 2 Spring onions, chopped• ½ Cup fresh parsley, finely chopped• 4 Eggs• ¾ Cup of milk• 30g Tasty or cheddar cheese, grated

ServeServe eggS co ok

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MethodMix 4 eggs and 4 tablespoons milk in a bowl with a pinch of cinnamon. Mix well. Cut 6 – 8 thick toast slices of bread – these can then be cut into halves or triangles if you wish. Heat a little margarine in a non–stick frying pan over a medium heat. Dip bread one piece at a time into the egg and milk mixture. Coat both sides well.

Put coated bread into fry pan and cook for 2 – 3 minutes on each side – or until golden. You should be able to cook 2 – 4 pieces at a time depending on the size of your pan.

Repeat with remaining slices of bread (add a little more of the margarine if needed between batches). Serve warm with fresh or tinned fruit and a spoon of yoghurt, or with sliced banana and runny honey. For a special treat, serve with sliced banana and lean bacon.

IngredIents• 4 Eggs• 1 – 2 Tbsp margarine• 4 Tbsp milk • 6 – 8 Slices toast bread• Pinch of cinnamon • Optional: fresh fruit to serve eg. blueberries

French Toast -The Egg Guy’s Eggy Bread

ServeServe eggS pr ep co ok

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MethodBeat the eggs, milk, salt and pepper together in a bowl.

Melt the butter in a frypan. Pour in the egg mixture.

Cook over a low heat. Lift and turn the mixture with a spoon, keeping it in large soft masses.

When set, serve on hot toast and garnish with chopped fresh parsley or herbs, to your taste.

Notes:

For a delicious variation arrange 200g of smoked salmon pieces on top of the scrambled eggs as the mixture begins to set.

Alternatively, sprinkle 2 tablespoons of roughly chopped, roasted pinenuts over the scrambled eggs as the mixture begins to set.

IngredIents• 4 Eggs• 1/2 cup milk• 1 Pinch salt• 1 Pinch freshly ground black pepper• 1 tablespoon butter

Classic Scrambled Eggs


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MethodPut eggs in a saucepan and cover with cold water, place on the element and heat until the water starts to boil.

Leave the pot on the stove but turn the element off.

Set the timer and cook until they’re just the way you like them; As a guide, 3 – 4 minutes for runny eggs, 5 – 6 minutes for soft eggs, and 8 – 9 minutes for hard boiled eggs.

Remove runny eggs from the water with a slotted spoon and serve in egg cups with toast.

Serve hard boiled eggs by draining the water from the eggs and cooling the eggs quickly under cold running water. Crack the eggs all over and peel in the saucepan or under running water.

For salads it is personal taste... some like them slightly runny, or hard.

They can be stored in the fridge for a few days in their shells once cooked and to be used when required.

Notes:

Cooling the eggs quickly stops them from over-cooking and prevents a grey ring appearing round the yolk.

IngredIents• 2 Eggs

Perfect Boiled Eggs

VegetarianServeServe eggS pr ep co ok

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MethodFill a large shallow frying pan with water 3 – 4 cm deep and heat to a rolling boil.

Add vinegar.

Break an egg into a small cup and reduce to a low heat.

Gently pour the egg into the water and repeat with additional eggs.

Cook gently for 3 – 5 minutes, until cooked to your liking, or when the yolk is set and the white is almost firm.

Lift the eggs out using a slotted spoon or fish slice and drain.

Tip:

You can pat the spoon on top of a paper towel or tea towel to help this process.

IngredIents• 2 eggs per person• 2 Tbsp white vinegar• 1 Toasted bread or English muffin to serve

Perfect Poached Eggs

VegetarianServeServe eggS pr ep co ok

21 3010 SecSSecS

MethodHeat oven to 180ºC.

Melt butter in a large frying pan and cook onion, garlic, ham, chilli, red capsicum and spring onions over a medium heat for 3-4 minutes or until onion is soft.

Stir in parsley, remove pan from heat andset aside to cool for 10 minutes.

Place eggs, milk and cheese in a bowl and mix to combine.

Stir in ham mixture.

Divide mixture between four 10cm lightly greased flan dishes and bake for 20-25 minutes or until set.

Mini Frittatas

IngredIents• 1 Tbsp butter• 1 Onion, chopped• 1 Clove garlic, crushed• 2 slices ham, chopped• 1/2 fresh red chilli, finely chopped• 1 Red capsicum, finely chopped• 2 spring onions, chopped• 1/2 cup fresh parsley, finely chopped• 4 Eggs• ¾ cup of milk• 30g Tasty or cheddar cheese, grated

Gluten FreeServeServe eggS pr ep co ok

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MethodPreheat the oven to 150ºC.

Mark a 23cm circle on a baking paper sheet and place on an oven tray.

Place the egg whites in a bowl and whisk until stiff peaks form.

Gradually add the sugar, beating continuously until the mixture is smooth and glossy and stands up in peaks.

Beat in the vanilla, vinegar and cornflour.

Spoon or pipe the mixture onto the circle.

Bake in the preheated oven for 60 – 75 minutes or until lightly golden and hard to touch and marshmallowy in the centre.

Turn off the heat and leave the pavlova in the oven until the oven is cold.

Decorate with freshly whipped cream and chopped fresh fruit – strawberries or kiwifruit are always a favourite!

IngredIents• 4 egg whites• 250g castor sugar• 1 teaspoon vanilla essence• 1 teaspoon white vinegar• 2 teaspoons cornflour• Fresh Strawberries or fruit – to serve

Pavlova


HrS1.25

minS1548

MethodSpray the inside of a Wok or large frying pan with cooking spray.

Heat a teaspoon of the sesame oil. Break eggs into a bowl and whisk lightly.

When oil is hot, pour eggs into the pan, tipping it to spread them out into a thin pancake. Cook until set then lift out pancake, roll up and set aside.

Add another few drops of oil to the pan and add the meat. Stir fry till cooked then add some more oil and the rice.

Stir frequently, being sure to scrape the base of the pan to prevent sticking. When the rice is starting to crisp a little mix in the soy sauce, salt and stock and continue to cook.Add the vegetables and continue to stir fry until they are piping hot.

Finely slice the egg pancake and scatter into the pan. Serve.Cooks tip:

To prevent overcooking if using shrimps or seafood, cook lightly first then remove from pan, returning them to the mixture just before serving. Leftover rice freezes well so keep some in the freezer to make this easy dish.By Sophie Gray

• 2 cups long grain white rice – for best results cook and leave for 8 hours or overnight

• 2 tbsp sesame oil• 3 eggs• 3 rashers of bacon, or a

finely sliced ham steak, a cup of shrimps, beef schnitzel or pork mince

• 1 tsp chicken stock powder dissolved in ½ cup water

• 2 tbsp dark soy sauce (check for GF if required)

• 1/2 tsp salt• 1 Cooking spray• 1 ½ cups frozen mixed

vegetables, peas or finely diced fresh veg

Fast Fried Rice

IngredIents


10 minS5

minS34

MethodHeat a frying pan with a little oil or butter

Meanwhile mash the banana in a bowl. Crack the eggs into the bowl and blend with a fork.

Spoon pancake mixture into the pan. Swirl around to make a pancake.

Cook for about 2 minutes on each side or until golden brown.

Serve on their own for breakfast or as a light lunch or afternoon snack.

Great with fresh or canned fruit, yoghurt or bacon.

Notes:

Get super indulgent by adding cinnamon, vanilla essence, coconut threads or chocolate chips.

IngredIents• 1 medium size ripe banana• 2 large eggs

Banana Pancake


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MethodHeat baked beans in a saucepan.

Spray a non-stick fry pan with a little oil and heat over a medium heat. Cook bacon, onion and green pepper for a few minutes until cooked and golden.

Add the beaten eggs and cook, stirring occasionally, until eggs are softly cooked but not dry.

Warm tortillas (follow instructions on the packet).

Divide egg mixture into 6 parts and spoon one part onto each warmed tortilla.

Top with baked beans. Sprinkle with a little grated cheese and some black pepper.

Fold in the ends of the tortillas and roll to form your breakfast burrito.

Serve with chopped tomato, salsa or tomato relish.

IngredIents• 1 can Baked Beans• 4 rashers lean bacon, chopped• 1 onion, chopped• 1 green pepper, chopped• 6 large eggs – beaten with 2 tablespoons milk• 1/2 cup grated cheese• 6 wholemeal tortilla wraps

Breakfast Burritos


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MethodHeat you oven to 170ºC.

Chop the bacon and dry fry it gently with the onion.

Stir frequently, cooking until the bacon is cooked and the onions are softened.

Meanwhile add the grated cheese, grated zucchini and dice red capsicum to a mixing bowl.

Add the cooked bacon and onion.

Add 6 eggs, a handful of chopped parsley and black pepper.

Mix all of the ingredients to combine.

Grease a mini muffin tin. (you can make bigger version – cook for longer).

With a jug or ladle fill the mini muffin tin holes.

Bake for about 20 mins.

Allow to cool then tip the bundles out and cook the remaining mixture.

• 6 eggs• 200 grams grated cheese• 200 grams finely chopped

onion• 200 grams grated zucchini

• 150 grams finely chopped red capsicum

• 200 grams chopped bacon

• 1 cup chopped parsley• 2 pinches black pepper

Mini Bacon & Cheese Bundles

IngredIents


10SecS minS

2064

MethodPesto: Put the almonds, herbs, garlic and Parmesan in a food processor and roughly chop. Add the oil and lemon juice and pulse to make a coarse paste. Season and tip into a large bowl.

Cook the potatoes in boiling salted water until tender but not falling apart. Drain well. When cool enough to handle peel if desired and cut into large pieces.Combine with the pesto. The potatoes will absorb more flavour if dressed when warm.Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 minutes. Drain and cool under cold running water then carefully peel.Cook the bacon in a hot sauté pan until crisp. Drain on kitchen towels.To serve: Put the potatoes on a serving platter. Break the eggs in half and place over the top. Scrape out any dressing left in the bowl and spoon over the eggs. Crumble over the bacon.

IngredIents• 1 kilogram Jersey Benne

or other small waxy potatoes, scrubbed

• 6 eggs• 6 rashers streaky bacon

(we use Freedom Farms)• 1 tsp Pesto

• 1/2 cup roasted almonds, roughly choppedsmall handful each of flat-leaf parsley and rocket

• 1 clove garlic, crushed• 1/2 cup freshly grated

Parmesan cheese• 1/2 cup olive oil• 1 squeeze of lemon juice• sea salt and freshly

ground pepper

New Potato, Soft Boiled Egg and Crispy Bacon Salad


3010 SecSSecS66

MethodPreheat the oven to 180°C.

Butter the bread and cut into quarters.

Arrange ½ the bread, butter side up in an ovenproof dish.

Scatter on the dried apricot pieces and the chopped apple.

Add a sprinkle of brown sugar and cover with another layer of buttered bread, butter side up.

In a large bowl whisk together the eggs, milk, cream, honey, cinnamon, vanilla, orange zest and rosemary.

Pour over the prepared bread and leave to soak for 30 minutes.

Just before baking drizzle with a little olive oil and bake for 30 – 40 minutes or until risen and golden.

By Sophie Gray

• 4 eggs• 6 slices of good bread (or

even some stale cake)• Butter for spreading• 50 g dried apricots,

chopped• 1 apple, peeled and

chopped• Zest of an orange

• 3 Tbsp runny honey• 1 Tbsp brown sugar• 1 tsp finely chopped fresh

rosemary (or ½ tsp dried)• 1/2 tsp cinnamon• 1 cup of cream• 2 cups of milk• 1 tsp vanilla essence• A little drizzle of olive oil

Bread Butter Pudding

IngredIents


3010 SecSSecS46

MethodPreheat oven to 120 C.

Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.

Whisk together egg yolks and caster sugar in a bowl for 2 – 3 minutes or until pale.

Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.

Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.

Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.

Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises.

Serve.

• 500ml cream (2 cups)• 1 vanilla bean, split, seeds

scraped (or 1 tsp vanilla essense)

• 6 egg yolks• 1/4 cup caster sugar• 120g demerara sugar

Classic Crème Brûlée

IngredIents


3010 SecSSecS64

MethodGrease a 24 cm pie dish.Slice the lemons as thinly as possible.Place the lemons into a bowl (not metal) and add the sugar.Soak the lemon slices in the sugar for two hours or overnight, stirring from time to time.

The sugar will draw the juice out of the lemons creating a thick syrupy mixture.

While the lemons are macerating in the sugar make the pastry.

Rub the butter into flour with your fingertips till it resembles fine breadcrumbs (or whizz it in the food processor), add the salt, then add just enough cold water to form a dough.Dust a little flour onto the bench and roll the dough and line the prepared tin.

Pop it into the freezer for 10 minutes to chill.Beat the eggs with the tablespoon of flour until pale and fluffy and stir in the melted butter. Process the sugar and lemon slices until the lemon is very finely chopped and stir the sugary mix into the beaten eggs.

The eggs and sugar will form a zesty curd while cooking.Pour into the prepared pastry shell and bake at 180°C for 40 – 50 minutes or until filling is no longer wobbly.It will continue to firm as it cools. Serve dusted with icing sugar.

• 4 eggs• 2 large thin skinned

lemons• 2 cups of sugar• 1 Tbsp plain flour

• 1 Tbsp melted butter• ¼ cups plain flour• 100 g butter• Pinch of salt• 1/4 cup cold water

Shaker Lemon TartIngredIents


1 4 minS5020

minS

MethodPreheat oven to 190°C.

Butter 6 individual ramekins (you can use coffe mugs) and sprinkle with sugar. This gives the souffle a surface to climb up.

Melt chocolate pieces in a metal bowl over gently simmering water. Stir constantly (Overheated chocolate will ruin a recipe). Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites.

The chocolate mixture should be light and bubbly, and evenly coloured, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins Bake for 12 – 15 minutes until risen with a crusty exterior.

Serve with a dusting of cocoa or castor sugar if desired.

Note:

You can allow the souffles to sit for up to 30 mins before baking.

• 95g granulated sugar• 140g dark chocolate• 3 large egg yolks at

room temp• pinch of salt

• 6 large egg whites at room temp

• butter for ramekins• cocoa powder or caster

sugar for dusting

Chocolate Soufflé

IngredIents


3010 SecSSecS96

new zealand’s favourite egg recipes · 2020. 6. 23. · the egg guy’s 40 second omelette gluten...

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