Martha Stewart's Best Egg Recipes | Omelettes, Egg Salad, Hollandaise, and Eggnog
Recipe Overview
Overview
Martha Stewart’s egg recipes showcase the incredible versatility of this humble ingredient. From poached eggs to creamy hollandaise, each dish is a testament to the art of cooking with eggs. The poaching technique, highlighted in the video, emphasizes the importance of gentle heat and the addition of vinegar to achieve perfectly shaped eggs. Watching the eggs transform into delicate, tender morsels is a culinary delight.
The egg salad recipe is equally enticing, combining hard-boiled eggs with creamy avocado and a touch of mayonnaise for a rich, satisfying dish. This salad not only serves as a great filling for sandwiches but also stands out on its own as a light meal or appetizer. The addition of fresh herbs and seasonings elevates the flavors, making it a crowd-pleaser.
Hollandaise sauce, a classic accompaniment to eggs benedict, is demonstrated with two methods: the traditional double boiler and a quick blender version. Both methods yield a velvety sauce that enhances the richness of the eggs. The tips shared for achieving the perfect consistency and flavor are invaluable for any home cook.
Overall, these recipes are perfect for brunch gatherings, holiday celebrations, or any occasion where you want to impress with delicious egg dishes. Whether you’re a seasoned chef or a beginner, Martha’s guidance makes these recipes approachable and enjoyable.
Recipe Details
Steps & Tips
Beat egg yolks with sugar and add milk and cream.
Stir in bourbon, rum, and cognac to the eggnog mixture.
Whip egg whites until stiff and fold into the eggnog base.
Pour eggnog into cups and garnish with nutmeg.
Tip: Add lemon juice to egg salad for brightness.
Tip: Keep scrambled eggs moving in the skillet for a fluffy texture.
Tip: Use fresh eggs for eggnog for the best flavor.
Tip: Beat egg whites until stiff for a light and fluffy eggnog.
Begin by boiling water for poaching eggs.
Use a serrated knife to carefully crack the quail's eggs.
Tip: Add vinegar to poaching water to help coagulate the egg whites.
Add approximately 1/4 cup of vinegar to the boiling water.
Set up a bowl of iced water with a strainer to stop the cooking.
Gently add eggs to the boiling water without stirring.
Tip: Do not add salt to poaching liquid as it can cause egg whites to break.
Allow eggs to cook for about 30 seconds until they start to coagulate.
Trim excess egg white from poached eggs with scissors.
Tip: Serve poached eggs with green caviar or wasabi for added flavor.
Serve poached eggs on toast with caviar.
Repeat the poaching process for larger eggs.
Tip: Use fresh eggs for better poaching results.
Heat a non-stick skillet and add butter for the egg white omelet.
Whisk egg whites with a little salt until combined.
Tip: Cook egg whites on low heat to avoid overcooking.
Pour egg whites into the skillet and cook on low heat.
Tip: Add ricotta or Parmesan to egg white omelets for extra flavor.
Add cheese and spinach to the omelet before folding.
Place eggs in a pot, cover with water, and bring to a boil.
Turn off the heat and cover the pot for 10-13 minutes.
Tip: Use a lid to cover eggs while cooking to help set the yolk.
Tip: Use a sharp knife to cut bread for sandwiches to maintain clean edges.
Transfer eggs to ice water to cool.
Use an egg slicer to chop hard-boiled eggs for salad.
Combine chopped eggs with mayo, celery, and seasonings.
Set up a double boiler and whisk egg yolks over simmering water.
Tip: Cook hollandaise sauce slowly to prevent curdling.
Gradually add melted butter to the egg yolks while whisking.
Add lemon juice, cayenne, and salt to the hollandaise sauce.
Tip: If hollandaise separates, add warm water to bring it back together.
Boil asparagus in salted water until tender.
Heat a skillet and add butter for frying eggs.
Tip: Use organic eggs for better flavor in hollandaise sauce.
Crack eggs into the skillet and cook to desired doneness.
Serve fried eggs on a warm plate with bacon and toast.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Dairy
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Poaching eggs requires a gentle simmer to maintain their shape and texture.
- •Using vinegar in the poaching water helps the egg whites coagulate quickly.
- •Egg salad can be enhanced with ingredients like avocado for creaminess and nutrition.
- •Hollandaise sauce can be made using a double boiler to prevent curdling of the egg yolks.
