Top chefs share tasty recipes featuring eggs as the main ingredient

 

1. Soy-stained devilled eggs and Dungeness crab by chef Trevor Bird

Soy-stained Egg Ingredients

  • 4 eggs
  • 1 cup (250 ml) soy sauce
  • 1 cup (250 ml) rice wine vinegar
  • 2 tbsp (30 ml) Sriracha sauce

Dungeness Crab Filling

  • 4 egg yolks (removed from soy-stained eggs)
  • 4 green onions, grilled and sliced plus extra for garnish
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) rice wine vinegar
  • 4 tsp (20 ml) mayonnaise
  • 1 squeeze lime juice
  • 4 tsp (20 ml) crab, picked
  • 1 pinch salt

Soy-stained Egg Instructions

  1. Boil water. Place eggs in water and cook for 12 minutes. Remove and chill in ice bath.
  2. Place eggs in soy sauce, rice wine vinegar and Sriracha sauce and let sit in refrigerator for two days. Remove and cut in half.

Dungeness Crab Filling

  1. Mix all ingredients together and fill in the stained egg halves.
  2. Top with a slice of grilled green onion.

Prep time: 20 minutes; Cook time: minimal; Serves 8

Nutrients per serving: Calories 65; Fat 5 g; Saturated Fat 1 g; Trans Fat 0 g; Sodium 165 mg; Sugars 0 g; Protein 4 g; Fibre 0 g; Carbohydrate 1 g

 

2. Scallion and corn pancake with kimchi and seasonal vegetables by chef Marysol Foucault

Cornbread

Pancake ingredients

  • 1 cup (250 ml) flour
  • Zest of one lime
  • 1 cup (250 ml) water, iced
  • ¼ cup (60 ml) soy sauce
  • 2 tsp (10 ml) Sriracha sauce
  • 2 large eggs, beaten
  • 8 scallions
  • 1 cup (250 ml) corn, grilled and shucked
  • Pinch of salt
  • ½ cup (125 ml) canola or peanut oil for frying

Topping ingredients

  • 1½ (355 ml) cup seasonal vegetables, thinly sliced (asparagus, corn, cucumber, radish, Swiss chard, sweet pea)
  • Juice of 1 lime
  • ⅓ cup (80 ml) sesame oil
  • 2 tbsp (30 ml) roasted sesame seeds
  • 1 cup (250 ml) kimchi (store-bought or homemade)
  • ½ cup (125 ml) pickled shallots, sliced

Instructions

  1. Cut the scallion in four lengthwise, then into one-inch pieces; set aside.
  2. In a large mixing bowl, combine the flour and lime zest. Add to this the ice-cold water, soy sauce, Sriracha sauce and beaten eggs, mix well. Add the scallion, corn and a generous pinch of salt, mix well.
  3. Add oil to a pan on high heat. Drop tablespoonful of the mixture into the hot oil. Each pancake should be about 1” (2½ cm) in diameter. Cook until golden and crispy, about 1 to 2 minutes per side. With an offset spatula, set aside on absorbent paper and keep in a warm place until ready to serve. You may also reheat the pancakes once fried.
  4. For the topping, mix all ingredients in a medium-sized bowl. Set aside until ready to serve.
  5. For serving, top the pancakes with the seasonal vegetables and Kimchi mixture.

Prep time: 25 minutes; Cook time: 10 minutes; Serves 25

Nutrients per serving: Calories 88; Fat 6 g; Saturated Fat 0.5 g; Trans Fat 0 g; Sodium 340 mg; Sugars 2 g; Protein 2 g; Fibre 1 g; Carbohydrate 7 g

 

3. Peach and cornbread trifle by chef Lynn Crawford

Peach and Cornbread Trifle

Cornbread Ingredients

  • 2 tablespoons (30 ml) unsalted butter
  • 1½ cups (375 ml) stone-ground yellow cornmeal
  • ½ cup (125 ml) flour
  • ½ cup (125 ml) sugar
  • ½ teaspoon (2 ml) kosher salt
  • 1 teaspoon (5 ml) baking soda
  • 1¼ (310 ml) cups buttermilk
  • 2 eggs
  • 1 teaspoon (5 mL) pure vanilla extract

Vanilla Pudding

  • 2 cups (500 ml) milk
  • 1 vanilla bean, split lengthwise
  • ½ cup (125 ml) sugar
  • 3 tablespoons (45 ml) cornstarch
  • Pinch kosher salt
  • 1 tablespoon (15 ml) unsalted butter

Sauteed Peaches:

  • 4 ripe peaches, peeled, pitted and sliced
  • ½ cup (125 ml) sugar
  • Pinch kosher salt

Cornbread Instructions

  1. In a cast iron skillet or oven-proof baking dish, add butter and place in preheated 425°F (220°C) oven.
  2. Meanwhile, stir together cornmeal, flour, sugar, salt and baking soda. Set aside.
  3. Whisk together buttermilk, eggs and vanilla, then gently fold into dry ingredients until just moistened.
  4. Pour batter into preheated skillet and return to oven.
  5. Bake cornbread until golden brown and a toothpick inserted in center comes out clean, about 20 minutes.
  6. Transfer skillet to wire rack. Let cornbread rest 5 minutes before removing from skillet.

Vanilla Pudding

  1. In medium saucepan set over medium heat, add milk and vanilla bean and cook until bubbles form at edges.
  2. Meanwhile, in a bowl, stir together sugar, cornstarch and salt, then whisk into hot milk. Continue to cook and whisk until mixture thickens enough to coat the back of a spoon. Do not boil. Remove from heat, remove vanilla bean and stir in butter. Cover with plastic wrap, making sure plastic is touching surface of pudding, and chill completely in the refrigerator before serving.

Sauteed Peaches

  1. In a medium saucepan set over medium heat, combine peaches and sugar and cook until peaches have softened and sugar is completely dissolved, about 15 minutes, stirring frequently.
  2. Let mixture cool to room temperature before serving.

To Plate

  1. Place ½ cup (125 ml) of cornbread into the bottom of four stemmed glasses and press down gently with the back of a spoon to form a base. A
  2. Add ½ cup (125 ml) of vanilla pudding to each and top with a ¼ cup (60 ml) sautéed peaches.
  3. Serve immediately.

 Prep time: 60 minutes; Cook time: 30 minutes; Serves 4

Nutrients per serving: Calories 579; Fat 10 g; Saturated Fat 5 g; Trans Fat 0.2 g; Sodium 462 mg; Sugars 83 g; Fibre 4 g; Protein 11 g; Carbohydrate 115 g