The entire month of May is dedicated to the Wonders of the Egg – an incredible food. I cannot imagine life without eggs, especially for breakfast – scrambled, fried, poached, boiled or made into an omelet. Egg salad is a favorite at our house and we love to use eggs as an ingredient in lots of different recipes, but we often overlook the role that eggs play in cooking and baking.
Besides adding protein and other nutrients, eggs add golden color and the protein helps with browning. As a natural emulsifier, eggs hold fat and water together in many foods. An egg wash adds rich shiny glaze to baked goods. For example, eggs hold baked goods and meat loaf together and they aerate baked goods and meringues.
Baking is, of course, one of the area where eggs shine. Can you imagine life without a beautiful pound cake? This traditional favorite was originally made with a pound each of butter, sugar, flour and eggs! Eggs are also a key ingredient in muffins and pancakes.
Lemon Ricotta Brunch Cakes are an egg laden recipe similar to crepes. In this recipe, eggs combined with ricotta cheese and lemon provide rich flavor and make the brunch cakes thin and pliable. The eggs are separated and the egg whites are beaten and folded into the batter. The brunch cakes cook in a few minutes and are delicious topped with a dusting of powdered sugar, lemon peel and fresh berries.
What are your favorite egg recipes? I’d love to hear from you.