4 Non-Traditional Egg Dishes
April 6, 2012
•Le Cordon Bleu
•Scottsdale
• 0 Comments
4 Non-Traditional Egg Dishes
Eggs, butter and cream -- staples in cooking. Eggs are a common ingredient to many households, but do you know the proper way to cook them? It's not as easy as it might seem. Even students who attend culinary school in Arizona learn the several, proper ways to cook with them. Here's some interesting findings:
Did you know that you can alter the color of a boiled egg (not the shell, the actual egg)?
Did you know that many restaurants use eggs in batters that coat many of your favorite fried foods?
Many restaurants use eggs in everything from batters to noodles, soup bases to entrees. All it takes to create new dishes with eggs is a willingness to try. For those who want to push the envelope and challenge themselves, culinary school in Arizona could be the perfect place to do just that. .
Here are 4 non-traditional ways to prepare eggs.
- Butter a slice of bread, crack an egg atop the bread, sprinkle some parmesan cheese atop and bake in a toaster oven until the bread browns and the egg appears well-done.
- Dice up the following and toss all into a well-greased deep skillet. 2 medium potatoes, 1 jalapeno pepper, ½ medium onion, ½ bell pepper, and 1 clove garlic. Sautee until the potatoes are crisp then add 5 eggs. Stir until the eggs are fluffy and the mix is evenly blended. Serve on tortillas with shredded cheddar cheese.
- Boiled eggs, most people like them, but they tend to get rather boring. Why not add food coloring to the water. The eggs will absorb the coloring and on serving the eggs, all will either be delighted or repulsed. Either way, it is sure to liven up the breakfast table. (As a neat twist to this, many flavors included in the water will be absorbed into the eggs. For example, why not add chicken or beef bouillon to the water before boiling? Yummy.)
- Many people like eggs and pancakes, but have you ever thought about blending the two? You can. By blending raw eggs into your pancake batter, the pancakes come out fluffier than usual and the eggs add a richness to the pancakes. They come out so good that after trying pancakes made in this way, many never return to the boring old pancakes and eggs of old.
Remember, eggs are versatile and can be included in many recipes or used as a focal ingredient. The key is to not be afraid of trying new ideas. Experiment, play around, and learn new and innovative ways to delight your family or guests with eggs. And don't rule out your chance to take the next step in becoming a better cook or exploring your passion for the culinary arts -- check out culinary school in Arizona!
This article is presented by Le Cordon Bleu College of Culinary Arts in Scottsdale. Le Cordon Bleu College of
Culinary Arts in Scottsdale offers culinary arts and pâtisserie and baking training programs in Scottsdale, Arizona.
To learn more about the class offerings, please visit Chefs.edu/Scottsdale for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.