Recipes for Eggs, Cheese, Breakfast and Batters

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.

Recipes for batters include dishes such as pancakes, waffles, crepes; and are provided here under the Breakfast Category.

Since Breakfast is such an important meal of the day; and whether the breakfast meal is prepared quick and easy- or elaborately - you can start your morning off with a richly satisfying meal; or eat-on-the-run snack. Be sure to include fruit or fruit juice in your Breakfast menu planning.

What's for breakfast?

• Apricot and Amaretto Pancakes
• Bacon and Egg Breakfast Tostadas
• Barbs Banana Pancakes
• Boxing Day Brunch
• Breakfast Casserole
• Cheese Toast
• Chile Relleno Casserole
• Chiles Rellenos (Authentic)
• Chiles Rellenos (Casserole)
• Chilaquiles
• Christmas French Toast
• Coddled Eggs
• Corn Pudding
• Egg and Bacon Hash
• Eggs Benedict
• Eggs: How To Cook
• Favorite Buttermilk Pancakes
• Fondue Monterey
• Fried Eggs
• Green Chile Grits
• Halloween Quesadillas
• Hard Boiled Eggs
• Hashbrown Quiche
• How to Cook Eggs
• Italian Fried Mozzarella
• Omelet
• Omelettes For A Crowd
• Plain English Pancakes
• Poached Eggs
• Roquefort Log
• Skillet Bacon Mac 'n Cheese
• Soft Cooked Eggs
• Southwestern 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!

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

• 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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