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Recipes for Eggs and Cheese Dishes

Eggs are everyday elegance - rich in protein and nutrition. When combined with cheese in recipes - you're talking about an endless variety of dishes that you can create for breakfast, lunch, dinner, or a late-night supper.

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Eggs and Cheese Dishes, and Casseroles:

Amish Cheesy Breakfast Casserole
Bacon and Egg Breakfast Tostadas
Bacon and Egg Hash
Bacon and Leek Quiche
Bacon, Tomato and Cheddar Breakfast Bake
Baked Brie with Rosemary and Almonds
Baked Eggs with Chorizo and Potatoes
Bayless' Queso Fundido al Tequila
Bird's Nest Breakfast Cups
Boxing Day Brunch
Breakfast Burrito Quesadillas
Breakfast Casseroles
Breakfast Pizza
Bubble-Up Breakfast Casserole
Cheese Toast
Chilaquiles
Chile Cheese Omelets
Chile Relleno Casserole
Chiles Rellenos (Authentic)
Chiles Rellenos (Casserole)
Christmas Brunch Casserole
Coddled Eggs
Corn Pudding
Dad's Breakfast
Deviled Eggs with Candied Bacon
Egg Brunch Casserole (Crock Pot)
Egg Muffins
Eggs In A Roll
Eggs Benedict
Eggs: How To Cook
Fondue Monterey
Fried Eggs
Green Chile and Cheese Egg Bake
Green Chile Grits
Halloween Quesadillas
Ham and Sausage Strata
Hard Boiled Eggs
Hash Brown Quiche
Hashbrown Quiche
Holiday Breakfast Bake
How to Cook Eggs
Italian Fried Mozzarella
Mexican Baked Eggs
Mexican Breakfast Casserole
Omelet
Omelettes For A Crowd
Onion, Bacon and Mushroom Strata
Poached Eggs
Potato Bacon Breakfast Casserole
Queso Blanco Dip
Queso Fundido with Chorizo
Rolf's Original Swiss Cheese Fondue
Roquefort Log
Sausage Hash Brown Breakfast Casserole
Sheepherder's Breakfast
Skillet Bacon Mac 'n Cheese
Soft Cooked Eggs
Southwest Breakfast Scramble
Stilton, Celery and Macadamia Tarts
Toad-In-The-Hole
Yorkshire Pudding

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TIP: It's always best to store eggs in the refrigerator and keep them cold. Bring them to room temperature when you're ready to use for cooking! BUT don't leave out on counter longer than 2 hours!

There was recently (Summer 2010) a massive recall of eggs due to salmonella contamination. Please read the following tips from the Egg Safety Center:

"Refrigerate raw shell eggs in their cartons in your refrigerator on the middle or lower shelf; and NOT ON THE DOOR!

Raw eggs maintain their freshness for 4-5 weeks after purchase if kept refrigerated continuously.

A hard cooked egg, if kept in its shell, can be safely refrigerated for up to one week.

Refrigerated eggs should not be left out for more than 2 hours.

According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds.

The risk of getting a foodborne illness from eggs is very low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. In addition to food, bacteria also need moisture, a favorable temperature and time in order to multiply and increase the risk of illness. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food."

Of course, as with all food preparation, be sure that you wash your hands before handling eggs!

Egg Know-How

• Eggshell color is dictated by the breed of chicken. Brown eggs usually come from Rhode Island red birds favored by organic farmers. White eggs come from White Leghorn hens.
• Free-range organic eggs come from birds raised on an organic regimen and are also given access to the outdoors to forage and roost.
• Free-range eggs come from birds housed in sheds rather than in cages and given room to exercise in adjoining yards, but are fed conventional feed
• Farm-fresh is a marketing term for conventional eggs from caged birds. But eggs from farmers markets are often organic and almost always fresher than supermarket eggs.
• Omega eggs were developed in the wake of the vogue for diets high in fish oil. Hen feed is supplemented by fish oil and algae, so their eggs provide some of the fatty acids normally found in oily fish.
• Grades A and AA reflect the condition of the egg. Buy Grade AA for pert eggs with strong shells. Grade A are less strong. There is also a Grade B, but those eggs rarely get to the retail market and are usually pasteurized and used in cooked commercial products.
• Federal regulations demand that from point of collection, eggs from large commercial producers be kept no warmer than 45°F. But in intact Grade AA eggs, the shells, albumin and series of membranes should be enough to keep bacteria from reaching the yolk naturally.
• Dating reflects the date the eggs were packed (typically the date on the carton is 30 days after the pack date). Eggs sold in food stores will have been washed, dried, "candled" (held against light to inspect for cracks and blood spots), sized, packed and refrigerated.
• Freshness counts. While usally safe to eat, old eggs will have lost some water to evaporation and won't perform as well in the kitchen. Fresh eggs will feel heavy in the hand, and the yolk will stand up pert in the pan.
• Blood spots are not from fertilization, but from a tear in the hen's obiduct during egg formation. It is a harmless defect usually, but not always caught in "candling".

The above egg pointers were printed from "The Stockton Record".

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