Pamela Toman

Tag: eggs

Plain Cheesecake

A 9" cheesecake. You must make it the day before so it has time to set up -- but it's a nice dense cheesecake in the Eli's style.

The tricks to non-cracking cheesecake: use room temperature ingredients, introduce minimal air, don't overbeat your eggs, keep a stable oven temperature (no peeking!), free the crust from the pan, and cool the cheesecake slowly.

Springform pans will work, but they may leak -- you may want a dedicated cheesecake pan if you make this often.

Ingredients Step
32 oz (4 containers) cream cheese
⅔ c. sour cream
4 large eggs		 Pull out and let rise to room temperature.
Preheat oven to 325 degrees. Ensure the rack is in the center of the oven.
1½ c. graham cracker crumbs (1 package)
2 T. white sugar
1 T. brown sugar
7 T. melted butter		 Combine (probably in the food processor), then press into a 9" round pan. Place the pan on a cookie sheet lined with foil (just in case).
32 oz cream cheese Stir gently until smooth and creamy, scraping as needed.
1 c. sugar Stir gently again until creamy, scraping as needed.
⅔ c. sour cream
1½ t. vanilla
⅛ t. salt		 Stir until well-combined, scraping as needed.
4 eggs One at a time, lightly beat each egg and then gently stir into the cream cheese mixture. Do not over-mix. Scrape sides as needed.
Tap the cheesecake batter against the counter until you're satisfied that you've eliminated most of the air bubbles you introduced during mixing.
Pour batter into prepared pan. Bake at 325 for 50-75 minutes, until the edges are slightly puffed and possibly turning light golden brown, and the center is still jiggly like Jell-O.
Turn off the oven and open it, letting it cool for 10 minutes. After ten minutes, use a knife to gently loosen the crust from the pan -- but leave the ring attached.
Let the cheesecake cool until it is near room temperature (1-2 hours), then refrigerate the cheesecake overnight before serving.

Source: Sam Merritt

Plain Cheesecake was published on 6 January 2025.

Recipe uses: cream-cheese, sour-cream, eggs

Egg Drop Miso Soup

The easiest meal in the world. Packs a boatload of delicious nutrition in 10 minutes of prep.

This gave me the most dreadful stomach ache with soy-based miso, but the chickpea miso works great.

Ingredients Step
1 qt. stock Heat the stock in a saucepan, bringing it to a boil.
3 eggs Blend together in a separate dish.
¼ c. miso Measure the miso into a separate dish. Retrieve a bit of the heated stock, and loosen the miso into a dissolvable texture.
While stirring the boiling stock, slowly pour a thin thread of the egg mixture into the stock. Once it's all in, let the egg cook for a minute. Then stir in the loosened miso.
chives or green onions Cut with scissors atop the soup bowls to add a bit more flavor and garnish.

Based on: Aveline Kushi, via South River Miso

Egg Drop Miso Soup was published on 28 December 2024.

Recipe uses: stock, eggs

Soy Sauce Noodles

Dim sum dish, stylized for us. Serves 6-8.

Could toss in some tofu or other vegetables.

Fairly greasy when made according to instructions, so reduce where possible.

Ingredients Step
10 oz. thin Chinese egg noodles (e.g., lo mein) Cook according to package instructions until just tender, then rinse under running water. Set aside.
8 T. soy sauce
2 T. walnut oil
6 T. water		 Combine.
eggs (as many as people want) Fry them until edges are frizzled, whites are set, and yolk is to your taste. Season with a pinch of salt.
half a green cabbage, sliced thin
½ t. salt		 Saute until softened and reduced in size, 2-3 minutes.
whites of scallion bunch, 2" segments Add. Toss for 2 minutes until softened.
noodles
soy sauce mixture		 Add. Toss for 2 minutes until well coated.
greens of scallion bunch, 2" segments Add. Toss for 1 minute until wilted. Serve.

Source: Hetty Lui McKinnon (NYT Cooking)

Soy Sauce Noodles was published on 19 November 2024.

Recipe uses: eggs, cabbage, scallions

French Toast

A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!

Ingredients Step
2 eggs
⅛ c. milk
1 T. sugar
½ t. cinnamon
dash nutmeg
¼ t. vanilla		 Whisk well, then pour into a shallow dish.
egg mixture
5 slices bread		 Fry in buttered skillet, flipping when needed.

Source: FoodNetwork

French Toast was published on 18 May 2024.

Recipe uses: eggs, milk

Strata

Ingredients Step
2k cups of bread Scantly fill a lidded baking dish with cubes of stale bread (you'll add more volume, and it'll rise more when baked). Measure the volume of the bread (it's probably 4-6 cups), and cut that number in half. We'll call half the volume of bread "k".
If you're going to make the strata the night before, first dry out the bread cubes by baking them at 250 degrees for 5-10 minutes, just until they start to brown.
k cups of eggs (~4-5 eggs per cup)
k cups of milk
seasoning		 Beat eggs. Add the seasoning (e.g., salt and pepper, mustard, hot sauce, paprika, nutmeg, herbs, lemon zest) and mix well. Add milk and mix well. Set the egg mixture aside.
k cups of cheese (some reserved for topping)
k cups of extras		 Butter the dish. Combine the cheese and extras with your bread in the buttered dish, layering or mixing together.
reserved cheese Pour the egg and milk mixture on top of the bread base. Press down to make sure all bread cubes have been submerged. Top the strata with reserved cheese. Cover and let it rest at least 30 minutes, and potentially overnight in the fridge.
When you're ready to bake, preheat the oven to 350 degrees. Bake the strata covered (until it rises too high), uncovering it only for the last 15-30 minutes to brown the top. Bake until the eggs reach 160 degrees. (Depending on how cold your ingredients are, baking may take ~30-60 minutes.)

Source: Anna Stockwell (epicurious.com)

Strata was published on 12 January 2024.

Recipe uses: eggs, bread