Well, here we are again! Nobody asked for it, but here is another egg obsession blog. I am always in search of new and different ways to prepare eggs. I admit my daily go-to styles are scrambled or sunny side up, but I will eat eggs any and every way imaginable. Today, I am going off the beaten path to provide you with four new exciting ways to prepare eggs that you may or may not have heard of. Make sure to read all the way to the end for a shocking new recipe!
Eggy Poached Eggs
The first way is a simple preparation for a quick and easy breakfast meal. Who doesn’t love a poached egg? Here I am using the “Eggy.”
This is a microwavable poaching vessel, and the instructions inside the packaging could not be simpler.
You simply microwave eggs with a little water in the Eggy, and they come out perfectly poached.
I was skeptical about this gadget, but it turns out that in just a minute or so, depending on your microwave, you can have perfectly poached eggs.
The next time I use the Eggy, I would spray it with pan spray or brush with melted butter. This would help the eggs slide right out but also add a bit of flavor. If you are interested in this product, stop on by our retail store where we have them in stock for $10.
Cloud Eggs
The second preparation that I want to share with you is cloud eggs. Cloud eggs make for a visually appealing presentation of eggs and can be cooked to your desired yoke preference. It’s great because you can just pick it up and eat it on the go!
The method is very easy:
1. Separate the egg yolk from the egg whites.
2. Then whip the egg whites until they become stiff, adding whatever seasonings you like, like The Chopping Block's Spiceology Black Magic seasoning.
3. Form spoonfuls of the whites into a cloud or a pillow shape on a greased parchment-lined sheet tray. Make an indent to hold the yolk in place.
4. Add the yolk to the center. Then bake the eggs in a 400 degree oven until the yolks are cooked to your liking.
Notes: you could also do this with your air fryer. The more you cook them, the harder the yolk will be. If you like a runny egg like I do, bake it for only 6 minutes. I’m looking for the white part to turn a nice golden brown and for it to be completely set and for the yoke to not be overcooked. If you like a really runny egg, you can par-bake the white cloud for 3-4 minutes and then add the egg yolk and continue to bake for a few more minutes.
Clafouti
The next preparation that you may not have heard this term before is a clafouti.
Generally, in French cooking a clafouti is a dessert which literally means “to fill” so for comparison it's almost like a Dutch baby and frittata got together and made this savory version of a French classic. This may look like a frittata, but the main difference is this mixture has flour in it. This dish is comprised of an egg batter that when poured into a hot skillet bubbles up the edge of the pan to form the sides and then you fill it with whatever toppings you choose. I used bacon, scallion, gruyere cheese, and truffle salt as my seasonings in this version. The trick is to preheat your cast iron in the oven before putting in the batter. Since I was using bacon, I cooked it in the oven while preheating my pan and the bacon fat coated the pan before adding the batter.
You can fill this dish with any number of savory ingredients or even sweet ingredients like fruit or nuts. If you are adding veggies, they should be cooked before adding them to the clafoutis.
Bacon Gruyere Clafoutis
Serves: 8
Prep: 20 minutes
Cook: 50 minutes
1/2 pound bacon, chopped
4 large eggs
1 1/2 cups milk
1/2 cup all-purpose flour
1 teaspoon truffle salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded gruyere cheese
1/4 cup grated Parmesan cheese
2 Tablespoons sliced scallions
- Place a 10 to 12-inch cast iron pan with the chopped bacon in a cold oven and start preheating oven to 400 degrees. Once the bacon is cooked, remove it from the pan and set it aside. Keep 3 tablespoons of fat in the pan and drain off the rest.
- In a large bowl, whisk eggs, milk, flour and scallions; stir in cheeses last.
- Pour egg mixture into skillet; top with the cooked bacon.
- Bake until puffed and edge is browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with extra chives and additional Parmesan if desired.
Egg Pudding
I saved the best for last!
The final preparation of eggs is going to blow all of your minds, and I am excited to teach you this recipe. You may have seen this on the internet and you all know I love a good food trend so I needed to try it for myself to really believe it tasted as good as everyone said. The recipe I am talking about is hard-boiled egg chocolate pudding.
Yes, you heard me correctly; I am making pudding with hard boiled eggs. Now you may be thinking Lisa this is going to taste horrible but let me tell you I served everybody at The Chopping Block a little tasting of this and I am not lying when I say no one, absolutely no one, could tell that there were eggs in this pudding. It is so silky and smooth and the chocolate and the espresso powder really come through. Best of all it's super easy to make. I would say the hardest part of this preparation is peeling all of the hard boiled eggs!
You can make big batches of this pudding, and it lasts four to five days in your refrigerator. What’s also fun is you can freeze these in ice cube molds or popsicle molds for a protein packed chocolate freezer pop. I saw a bunch of videos for this pudding, and I ultimately took a few ideas from all of them to make it my own.
Hard-Boiled Egg Pudding
Scroll down for a printable version of this recipe
Serves: 4-6
Prep time: 15 minutes
Inactive time: 30 minutes
Total time: 45 minutes
10 large hard boiled eggs, peeled
14 ounces milk (can be whole, half & half, coconut, almond, oat, etc.)
1/2 cup maple syrup (any liquid sweetener would work) If using granulated sugar, then reduce amount by half and adjust to your preference.
1/4 cup unsweetened cocoa powder
2 Tablespoons Espresso powder
2 teaspoons vanilla extract or paste
1 teaspoon ground cinnamon
1/8 teaspoon fine salt
1. Place all the ingredients into a blender and puree until very, very smooth. Taste and adjust sweetness to your liking.
2. Place in the fridge in an airtight container for up to 4 to 5 days.
This is an egg-cellent way to pack in that extra protein in a sweet treat, you could even add extra protein powder if you wanted. It is completely customizable. I hope you try this interesting take on chocolate pudding and let me know in the comments if you can taste the egg or not. I think the next time I make this, I will try using coconut milk and instead of cocoa powder, I will use vanilla protein powder and add some Chai spices and see how that turns out. I don’t think I will every eat regular chocolate pudding ever again!
I hope you enjoy following along with my egg obsession! What kinds of foods are you crazy about? I would love to try them. Whatever foods you are in love with but don’t know how to make, I am sure we have a cooking class for you! Check out our class calendar for all of our offerings.
If it is eggs you are interested in,check out our Mediterranean Boot Camp or our Spanish Tapas class or even our blog for many more recipes featuring eggs. We have so many new and exciting classes out this summer. I hope to see you in our kitchens soon!
Hard Boiled Egg Pudding
Ingredients
- 10 large hard boiled eggs, peeled
- 14 ounces milk (can be whole, half & half, coconut, almond, oat, etc.)
- 1/2 cup maple syrup (any liquid sweetener would work) If using granulated sugar, then reduce amount by half and adjust to your preference.
- 1/4 cup unsweetened cocoa powder
- 2 Tablespoons Espresso powder
- 2 teaspoons vanilla extract or paste
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
Instructions
- Place all the ingredients into a blender and puree until very, very smooth. Taste and adjust sweetness to your liking.
- Place in the fridge in an airtight container for up to 4 to 5 days.
