Egg-cellent recipes and brunch accompaniments - KMSP-TV

Egg-cellent recipes and brunch accompaniments

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Chef Dan Vasterling from St. Paul College is ready for breakfast with a fresh take on your favorite eggs. He also shares a smoothie recipe and a chocolate whipped delight for sweet side dishes to a savory meal. It's true -- anyone can be a gourmet chef with proper instruction, and these recipes are sure to wow a brunch crowd.

The French Omelette:

2 eggs whisk well with 1 t water
S&P to taste
1T butter

Directions:

Melt butter in a preheated med-low small skillet.
Place eggs in skillet.
Gently push eggs away from edge of pan towards the center with a rubber spatula.
Flip eggs over in the skillet.
Put your choice of filling in the eggs and gently fold in half and slide omelette onto a preheated plate. Use some of your filling to garnish the omelette.

The perfect poached egg:

Put 2 quarts of water into a sauce pot.
Place 2T white vinegar into the water.
Bring water to a gentle simmer (approximately 190 degrees).
Gently crack eggs into a soup cup trying not to break the yolk
Slowly pour the eggs into the simmering water.
Using a slotted spoon gently keep the eggs separated by swirling the water slowly.
After about 3-4 minutes gently remove eggs with slotted spoon and place into a warmed dish!

Serve immediately.

The perfect hard boiled egg:

Place 6 eggs in a 1 quart sauce pan.
Cover the eggs with cold tap stock (water)
3T of salt into the eggs and tap stock
Heat eggs and water on med-high heat until the eggs come to a boil.
Turn heat down to a controlled boil or a hard simmer (low-med)
Simmer for eight minutes turn heat off.
Let eggs stand in hot water for 4-6 minutes

Serve immediately; or chill in cold water then refrigerate for up to 7 days.

The salt makes the eggs peel easier

Fruit Smoothie:

1 Banana
4 Strawberries-can be frozen
½ cup of berries
¼ cup of fresh Orange Juice
¼ cup Cranberry juice
1 cup crushed ice
¼ t honey
Pinch of nutmeg

Blend well; serves 2

Chocolate Pastry Cream

4 oz sugar
16 oz milk
2 egg yolks
1 whole egg
1 oz cornstarch
1 oz butter
1-1/2 tsp vanilla
2 oz semisweet chocolate

Whipped Cream

1-1/2 cup heavy cream
3/4 cup powdered sugar
1 tsp vanilla
(Optional) 3 - 4 drops Raspberry Extract

-Heat the milk and half (2 oz) of the sugar in a pan.

-Beat the egg and yolks together. Then, add the other half (2 oz) of the sugar and the cornstarch to the eggs and beat until very smooth.

-When the milk comes to a simmer, slowly add to the egg mixture in a thin stream, beating vigorously.

-Return mixture to heat and slowly bring to a boil, stirring constantly.

-When mixture thickens, remove from heat. Add butter and vanilla and mix until butter is completely melted and incorporated.

-melt chocolate until smooth, and add to pastry cream mixture and mix until completely smooth. Let cool.

-To make whipped cream, add heavy cream to mixing bowl, and mix on high speed or very vigorously by hand, until cream begins foaming and stiffening.

-Slowly add powdered sugar, continuing to beat cream, until all is incorporated. Add vanilla and raspberry extract.

-Beat cream until soft peaks are formed. Remove mixing bowl from mixer.

-To make the mousse, take one third of the whipped cream and add it to the cooled chocolate mixture. Fold whipped cream into chocolate mixture until well mixed - mixture does not need to be uniformly smooth.

-Add half of the remaining whipped cream and fold into chocolate mixture, until well mixed. Add all of the remaining whipped cream and fold into chocolate mixture. Continue folding gently until mousse is very uniform.

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