I love eggs, so these wonderful egg recipes from the Egg Farmers of Ontario will stay in my personal recipe file for years to come.
Eggs are just so versatile, aren’t they? You can eat them so many ways for breakfast. (I think Eggs Benedict are my favorite on the breakfast front.) I also prepare eggs often as a quick lunch or dinner. That may even be on the menu tonight actually.
The versatility of eggs takes them far from the breakfast table, or French toast or scrambled eggs for lunch. Whether they are whole, whites or yolks only, eggs can transform simple ingredients into sublime sauces, cakes, cookies and puddings.
Eggs are also very healthy. They are a great source of complete lean protein. Finally the medical profession is acknowledging that the cholesterol in eggs is the healthy kind and doesn’t raise our bad, LDL, cholesterol levels. So go ahead and eat whole, fresh eggs and enjoy.
We have two sensational recipes that I think you will love. The first is a luscious pudding made of white chocolate with a lovely hint of orange from a bit of fresh orange rind.
The second is a batch of light and gluten free meringue cookies. The are flavored with a bit of cocoa and have the crunch of chocolate chips. A nice change from plain meringues.
Try them both and let me know which is your favorite. I think I’ll start with the pudding. I just love silky pudding recipes.
From the Egg Farmers of Ontario: White Chocolate Pudding
- 6 egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 cans evaporated milk
- ½ cup milk
- ¾ cup white chocolate chips
- 2 teaspoons orange rind, grated
- Have all the ingredients ready before you start cooking.
- In a large heat-proof bowl, gently whisk the egg yolks, then set the bowl aside.
- In a medium-sized heavy saucepan, combine the sugar and cornstarch. Gradually whisk in the evaporated milk and milk. Bring this mixture to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from the heat.
- Note: Do not leave the pudding unattended as you are making it, as it can burn easily.
- Very gradually whisk in 1½ cups (375 mL) of the hot mixture into the egg yolks. Gradually whisk back into the saucepan and bring it to a gentle boil, whisking constantly. Reduce the heat to low and cook, whisking, for 2 minutes or until the pudding is thick. Remove it from the heat and stir in chocolate chips and orange rind until the chocolate is melted.
- Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, at least 3 hours or overnight.
To serve, garnish the pudding with fresh berries.
Makes 4 cups (1 L) of pudding, or 8 1/2 cup servings.
You can substitute chocolate or butterscotch chips for white chocolate and omit the orange rind.
Storing Leftover Egg Whites:
If you can’t make the Chocolate Chip Meringue Cookies or other egg white recipes right away to use up the extra egg whites, you can refrigerate them in an air-tight container for up to 3 days or in the freezer for up to 3 months. Be sure to label the container with the date and number of egg whites (or freeze individually in silicon ice cube trays) for future use.
Okay, now that you have made these luscious chocolate puddings, what are you to do with the leftover egg whites? Well the folks at Egg Farmers of Ontario have thought of that too. No waste here. Just make a couple of batches of these fabulous Chocolate Chip Meringue Cookies below. Two delicious treats made with eggs.
Chocolate Chip Meringue Cookies
This is a delicate cookie that is crispy on the outside and soft and fudgy on the inside. A treat for the whole family!
Prep Time: 25 minutes
Cooking Time: 30 minutes
- 2/3 cup (175 mL) granulated sugar
- 2 teaspoons (10 mL) cornstarch
- 3 egg whites, at room temperature
- 1/2 teaspoon (2 mL) white vinegar
- 1/2 cup (125 mL) mini semi-sweet chocolate chips
- 3 tablespoons (45 mL) cocoa powder
- Cocoa powder (optional, for garnish)
Preheat oven to 300ºF (150ºC). Line 2 large baking sheets with parchment paper.
In a small bowl, whisk together the sugar and cornstarch, then set aside.
In a large bowl, beat the egg whites with an electric mixer, until they are foamy. Beat in vinegar on medium speed until soft peaks form (it will take about 2 minutes). On high speed, beat in the sugar mixture, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder and stir gently until it is all just blended.
Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to the touch, rotating the pans halfway through the baking time for even baking. Remove the cookies from the sheets and place on cooling racks. Sprinkle with cocoa powder, if desired.
Cool completely. Store in airtight containers.
This recipe makes about 40 cookies.
To make Mocha Meringues, add 1 tsp (5 mL) instant espresso coffee powder to the cocoa powder before folding in.
Sprinkle with coloured sprinkles or Smarties before baking.
Nutrients per serving (2 cookies):
63 calories, 2 g total fat, 14 mg sodium, 11 g carbohydrates, 0 g fibre, 1 g protein.
These wonderful recipes come to us courtesy of www.eggfarmersofontario.ca. Please visit their site, where you will find more family friendly dishes and important information about the eggs and the Egg Farmers of Ontario.