21 October 2016Last updated

Food | Recipes

More ways with eggs

From a delish sauce to accompany a hearty steak to a divine soufflé and the humble omelette, tap into the egg’s full potential

Camera Press
9 Sep 2016 | 12:00 am
  • Herb omelette

    Source:Camera Press

Herb omelette

Prep time 5 mins
Cooking time 10 mins
Serves 1

1 sprig fresh parsley
3 fresh basil leaves
3 chives
3 eggs
1 tbsp cream
1 tbsp butter
40g finely grated Gruyère cheese

Heat the oven’s grill setting.

Finely chop parsley, basil leaves and chives.

Whisk eggs and cream together in a mixing bowl and season with salt and pepper. Add chopped herbs and mix well.

Melt butter over a low heat in a non-stick pan of 20cm. Pour whisked eggs into the pan and allow to stand for a few seconds or until the mixture starts setting along the outside edge. Then use a spatula and gently push the cooked egg from outside towards the centre of the pan. Do this several times until almost set, but don’t scramble the eggs!

The egg must still be slightly raw when you place the pan under the grill for a few minutes.

Remove once the omelette is cooked and sprinkle cheese over the top. Fold omelette close and serve immediately.

French mayonnaise


Prep time 5 mins
Cooking time 35 mins
Serves 6-8

1 whole garlic bulb
520ml olive oil
4 egg yolks
½ tsp salt
2 tbsp lemon juice
4 tsp finely chopped parsley

Heat oven to 180°C.

Slice the top off the garlic bulb. Place on tinfoil or baking paper. Pour over 20ml olive oil and fold in a parcel. Place on a baking sheet. Roast for about 30 minutes in the hot oven until the garlic is very soft.

Place egg yolks, salt and lemon juice in a mixing bowl. Press out the soft garlic cloves, making sure there’s no skin. Whisk yolks and garlic together well with a balloon whisk. Pour remaining olive oil into yolks in a thin stream while whisking continuously. Once all the oil is incorporated, the mayonnaise will be thick. Add parsley and mix. Serve with fresh vegetables.

French toast with maple-roasted beef bacon


Prep time 5 mins
Cooking time 10 mins
Serves 4

4-5 rashers of beef bacon
2 tbsp maple syrup, plus extra
4 eggs
2 tbsp cream
8 slices French loaf
60g butter

Heat oven to 200°C.

Line a baking sheet with baking paper and place beef bacon on top. Brush bacon with maple syrup and place in the oven. Meanwhile, make the toast. Whisk eggs, cream and some salt together in a mixing bowl. Then use 4 slices of the bread and soak, one at a time, in the bowl, for about 2 minutes each side to make sure bread is well soaked on both sides. Melt half the butter in a pan over low heat. Place 4 slices of the bread in the pan and fry until cooked. Meanwhile soak the rest of

the bread slices in the egg mixture, about 2 minutes each side. Fry, then set aside and keep warm. Remove the beef bacon from the oven and serve with French toast and some extra maple syrup for drizzling over.

Béarnaise sauce


Prep time 10 mins
Cooking time 15 mins
Serves 4

2 tbsp white grape vinegar
2 tbsp non-alcoholic white wine
¼ white onion, finely chopped
4 peppercorns
1 tbsp dried tarragon
3 egg yolks
1 tbsp water
175g unsalted butter, cubed
1 tsp lemon juice

Put vinegar, non-alcoholic wine, onion, peppercorns and half the tarragon in a saucepan. Bring to the boil. Allow to reduce until at least 1 tbsp liquid remains. Pour through a sieve into a mixing bowl. Discard the contents of the sieve.

Add egg yolks and water to the mixing bowl. Whisk until light. Pour the mixture into a saucepan and stir continuously over a very low heat so that the egg doesn’t curdle. Lift the saucepan every now and then. Stir until the sauce has thickened really well.

Add butter, one cube at a time, stirring well after every addition. Once all the butter has been added, the sauce should have a mayonnaise-like consistency. Season with salt and lemon juice.

Add the remaining tarragon and serve with grilled beef steak.

Gruyère cheese soufflé


Prep time 5 mins
Cooking time 40 mins
Serves 4

30g butter, plus extra
30g all-purpose flour
250ml milk
4 egg yolks
125g Gruyère cheese, finely grated
5 egg whites
Rocket micro herbs, optional

Measure the height of the ramekins you’ll be using. Then fold a long strip of baking paper lengthwise, ensuring its width stands 3cm higher than the ramekin. Repeat the process for 3 more strips, then fold them around 4 ramekins and fasten with a piece of string. Brush the ramekins well with melted butter and set aside.

Preheat the oven to 180°C.

Melt 30g butter in a saucepan over a low heat. Add flour and stir to form a smooth paste. Gradually add milk while stirring until the sauce thickens. Remove the saucepan from the heat; allow to stand for about 2 minutes. Add egg yolks and mix well. Add cheese and mix until cheese melts.

Whisk egg whites until they form stiff peaks and carefully fold into the sauce. Spoon into the ramekins and place on a baking sheet. Bake for 25-30 minutes. Remove and sprinkle herbs over. Serve immediately.

Camera Press

Camera Press