Easter egg dishes
Easter and eggs go together like Bugs Bunny and carrots. Some people will decorate them, others fold them into cakes, and some will turn those eggs into savoury creations.
In today’s recipes I used two classic techniques to cook eggs, then dressed them up in splendid ways. In one I hard-boiled them and made devilled-style eggs. Instead of mustard, which puts the “devil” in devilled eggs, I used curry powder, to give my stuffed eggs a world of flavour.
My second recipe uses scrambled eggs set on smoked salmon-topped potato pancakes.
Stuffed Eggs with Curry,
Crab and Snow Peas
I cooked 15 eggs; the yolks from the additional eggs will bulk up the filling. The extra cooked eggwhite halves are in case any get damaged when cutting. Preparation time: 30 minutes Cooking time: 9 minutes Makes: 24 stuffed eggs 15 large eggs, at room temperature baby salad greens or shredded leaf or head lettuce (optional) 1/2 cup + 2 tbsp (150 ml) mayonnaise 2 tsp (10 ml) mild curry powder 2 tsp (10 ml) fresh lemon or lime juice salt to taste 3/4 cup (175 ml) about 100 grams/ 3 1/2 oz fresh, frozen (thawed) or canned crabmeat (see Note and Options) 8 blanched snow peas, each cut, on the bias, into 6 strips (see Note) Place the eggs in a pot and completely cover with cold water. Bring the eggs to a gentle boil over medium-high heat, where the surface of the water is just moving and small bubbles rise and break on the surface. Lower heat as needed to maintain that gentle boil.
The moment eggs reach a gentle boil, set timer for nine minutes. (Most recipes call for 10 minutes, but when eggs are at room temperature, I take a minute off.)
When the timer goes off, remove from heat, drain eggs well and fill pot with ice-cold water. Chill for two to three minutes, which causes the interior of the egg to contract, making it easier to peel. Tap eggs on the bottom and top of the shell; gently roll between your hands, then peel.
Cut eggs in half lengthwise. Carefully remove yolks and place in a bowl. Mash egg yolks until as smooth as possible. Mix in mayonnaise and whip until smooth and lightened.
Mix in curry powder, lemon or lime juice and salt. Unless designed for holding stuffed or devilled eggs, line a serving plate with salad greens or shredded lettuce. Arrange the 24 best-looking egg halves on the plate. Pipe or spoon the filling into the egg halves.
Refrigerate eggs until the filling is set, then tent with plastic wrap until needed. (Can be made several hours in advance.)
When ready to serve, garnish each egg with a piece of crabmeat and two slices of snow pea.
Note: Be sure to use crabmeat with noticeable bits of leg meat, as they’ll look nicer on the eggs than flakes of crabmeat. If using canned or thawed crabmeat, be sure to drain it well and pat it dry before using.
To blanch the snow peas, cook in boiling water for 30 seconds. Cool in ice-cold water, drain again, and they are ready to use.
Options: Instead of using crabmeat, garnish each egg with two small cooked salad shrimp. If you choose this option, pat the shrimp dry before setting them in place.
Scrambled Eggs on
Potato Pancakes with Smoked Salmon, Sour Cream and Chives
Quick-to-cook eggs, set on make-ahead potato pancakes, both accented with silky smoked salmon. If your guests have very hearty appetites, you could double the potato pancake recipe and serve two pancakes per person. Preparation time: 30 minutes Cooking time: About 12 minutes Makes: 6 servings
For the pancakes 2 ½ cups (625 ml) coarsely grated, peeled Yukon gold (yellowfleshed) potato (about 2 to 3 medium potatoes) 1 large egg 1 tbsp (15 ml) light cream or milk 2 tbsp (25 ml) all-purpose flour 1/2 tsp (2 ml) salt white pepper to taste pinch ground nutmeg 3 tbsp (50 ml) vegetable oil
Rinse the potatoes in a few changes of cold water. Drain well, squeeze out the excess moisture, dry on a paper towel and place in a bowl. Mix in the remaining ingredients, except the oil.
Line a baking sheet with parchment paper. Heat 1 1/2 tbsp (22 ml) of oil in a large non-stick skillet set over medium, to mediumhigh heat.
Scoop out 1/3 cup (75 ml) of the potato mixture, set on one side of the skillet, and shape into a cake about 4-inches (10-cm) round and 3/4-inch (2.5-cm) thick. Repeat that step twice more. Cook those three potato cakes 3 to 4 minutes per side, until crisp and golden and the potatoes are cooked through. Set the potato cakes on the baking sheet.
Place the remaining oil in the skillet. Divide the remaining potato mixture into three more cakes, cook them as you did the first three, and then set on the baking sheet. Cool potato cakes to room temperature, cover and refrigerate until needed. (Potato cakes can be made a day ahead.) For the eggs and toppings 12 large eggs 1/2 cup (125 ml) milk 1/4 cup (50 ml) butter salt and white pepper to taste 12 slices cold smoked salmon 2 tbsp (25 ml) snipped fresh chives, plus some stems for garnish (See Note) 6 tbsp (100 ml) sour cream, or to taste Preheat the oven 300°F (150°C). Place the potato pancakes in the oven to heat through.
Meanwhile, crack the eggs into a medium-sized bowl and beat until the yolks and whites are thoroughly combined. Mix in the milk, salt and pepper.
Melt the butter in a large nonstick skillet set over medium heat. Add the egg mixture.
As the eggs begin to set on the bottom, gently move a heatproof spatula across the bottom and sides of the pan to form large, soft curds.
Continue cooking until the eggs are cooked, but still moist, with no visible liquid egg remaining.
Set a potato pancake on each of 6 plates. Arrange 2 thin slices of smoked salmon on top of each potato pancake. Divide and top the salmon with scrambled eggs.
Set a dollop of sour cream atop each mound of eggs. Sprinkle with chives, garnish with some longer stems of chive, and serve.
Note: Sliced green onion may be used.