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      La Belle Cuisine

Food Feature

The "Incredible, Edible Egg"

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."



 Stonewall Kitchen, LLC

“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…

~ Julia Child

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Fresh Eggs
Fresh Eggs
Dan Dipaolo
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Basket of Eggs
Basket of Eggs
Photographic Print

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Winslow Homer
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Poules et Arrosoir
Poules et Arrosoir
Pascal Cessou
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La Belle Cuisine


Heavenly Deviled Eggs


Sheila Lukins with Peter Kaminsky
© 2003 by Sheila Lukins, Workman Publishing Co., Inc.

“Rescue some of these eggs from your morning Easter egg hunt and turn them
into a delicious and practical hors d’oeuvre for this traditional Easter meal –
the deviled egg. Everything about these eggs is devilish – but especially their
touch of heat – and in fact that heat helps to make them heavenly. You don’t
want to run out – these are very popular – so have plenty on hand.”

12 large eggs
2 teaspoons Dijon mustard
2 teaspoons pickle relish, drained
2 to 4 dashes Tabasco sauce, to taste
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh tarragon leaves
2 tablespoons snipped fresh chives
6 tablespoons prepared mayonnaise, such as Hellmann’s
Paprika, for garnish
Whole fresh chives, for garnish

 1. If you already have hard-cooked eggs from your egg hunt, just peel
them and move on to step 2. If you’re starting from scratch, place
the eggs in a saucepan. Gently rinse them with warm water and then
drain (this keeps them from cracking). Cover with cold water, place
over medium-high heat, and bring to a boil. Reduce the heat to a
gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse
under cold water, and peel. Let them cool in the refrigerator, loosely
covered, for 15 minutes.
2. Halve the eggs lengthwise and carefully scoop out the yolks. Set the
whites aside. Place the yolks in a bowl and mash them with a fork.
Add the mustard, pickle relish, Tabasco sauce, salt, pepper, tarragon,
and snipped chives. Stir in the mayonnaise.
3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter,
garnished with the whole chives.
Makes 24 pieces.

[Ed. Note: If you are a “real Southerner”, you will,
of course, use yo' mama’s deviled egg platter for serving…]


Classic Egg Salad

The Best Recipe icon

© 1999 by the Editors of Cook’s Illustrated Magazine
Boston Common Press


Makes about 2 1/2 cups, enough for 4 sandwiches

“A mozzarella slicer turns a boiled egg into perfect 3/8-inch cubes. Place the
egg in the slicer and cut through it lengthwise. Turn the egg a quarter turn
and slice it crosswise. Now, rotate the egg 90 degrees and slice it widthwise.”

1 recipe Foolproof Boiled Eggs for Salad
[recipe follows], peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery stalk, chopped fine
2 teaspoons Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon salt
Ground black pepper

Mix all ingredients together in medium bowl, including ground black
pepper to taste. Serve. (Can be covered and refrigerated overnight.)

Foolproof Boiled Eggs for Salad

Makes enough for 1 salad recipe

“You may double or triple this recipe as long as you use a pot large
enough to hold the eggs in a single layer, covered by an inch of water.”

6 large eggs

Place eggs in medium saucepan, cover with 1 inch of water, and bring
to boil over high heat. Remove pan from heat. Cover, and let sit for 10
minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray
of ice cubes (or equivalent). Transfer eggs to ice bath with slotted spoon;
let sit 5 minutes. Tap eggs all over against the counter surface to crack
surface, then roll it gently back and forth a few times, Begin peeling
from the air pocket end. The shell should come off in spiral strips
attached to the thin membrane.

Egg Salad Variations:

Egg Salad with Radish, Scallions and Dill
Follow recipe for Classic Egg Salad, substituting 1 tablespoon minced
fresh dill for parsley, 1 medium thin-sliced scallion for red onion, and
adding 3 medium radishes, minced.

Curried Egg Salad
Follow recipe for Classic Egg Salad, substituting 1 tablespoon minced
fresh cilantro for parsley and adding 1 1/2 teaspoons curry powder.
Omit salt.

Creamy Egg Salad with Capers and Anchovies
Follow recipe for Classic Egg Salad, adding 1 small garlic clove, minced,
2 tablespoons chopped capers, and 1 minced anchovy fillet. Omit salt.

Creamy Egg Salad with Bacon, Shallots, and Watercress
In medium skillet over medium heat, fry 4 slices bacon (about 4 ounces,
cut into 1/4-inch pieces), until brown and crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towel; pour off all but
1 tablespoon of fat from pan. Add 2 large shallots, chopped medium, and
sauté until softened and browned, about 5 minutes. Follow the recipe for
Classic Egg Salad, omitting celery and salt, substituting sauteed shallots
for red onion, and adding bacon and 1/4 cup watercress leaves, chopped coarse.


Favorite Overnight Breakfast Casserole

6 eggs
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
A little cayenne, if you wish
Butter to grease pan
6 slices “Texas Toast” (or other
thick-cut crusty white bread)
1 pound spicy pork sausage,
cooked and drained of fat
1 cup grated Cheddar cheese (or Monterey
Jack, or other cheese of your choice)

In a small bowl, beat the eggs until they loosen up. Add the half and half
and the green onions. Mix well, season well with salt and pepper and set
Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting
and rearranging, if needed. Sprinkle the bread with the cooked sausage
and cheese. Pour the egg mixture over the entire pan. Cover and
refrigerate overnight.
Preheat oven to 350 degrees F. Cook the casserole covered for 25 to
30 minutes or until the egg mixture is set.

Featured archive recipes:
Eggs by Julia
Consumer information on egg safety
Master Scrambled Eggs Recipe, with variations
Master Omelette Recipe, with variations
Quiche - from the Simple to the Sublime:
Classic Quiche Lorraine
Zucchini Quiche Provençale
Broccoli, Corn and Bacon Quiche
Marinated Artichoke Quiche

My Favorite Eggs Benedict 
Baked Eggs on Eggplant with Ham and Curry Sauce
Baked Eggs in Mushroom Wine Sauce 
Baked Eggs with Tomato-Ham Sauce and Asparagus 

Eggs Commander
Eggs Creole, Commander's Palace 
Eggs Hussarde, Brennan's 

Eggs Louis Armstrong, Commander's Palace 
Eggs Portuguese, Brennan's 
Eggs Sardou, Commander's Palace
Frittata, The Last Recipes You'll Ever Need
Frittata, Sausage and Grits 

Frittata, Smoked Salmon and Leek
Scrambled Eggs Basque-Style, Chez Gladine's 
Scrambled Eggs with Bay Scallops and Bacon
Scrambled Eggs with Crispy Potatoes and Prosciutto 

Scrambled Eggs with Lox and Cream Cheese 
Scrambled Eggs with Prosciutto and Shrimp 
Steelers' Brunch 
Strata, Breakfast, Sara Moulton's
Strata, Goat Cheese, Artichoke and Ham
Strata, Morning-After, Chef Johnny's 
Strata, Pancetta and Gorgonzola 
Strata, Sausage and Cheese, with Sun-dried Tomatoes 
Zucchini Brunch, Gigi's

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