Tle Cookery: Recipe Book in Egg Dishes

TLE COOKERY
RECIPE BOOK IN EGG DISHES
WINSHER ANN MARY M. PITOGO

X-TEODORO SALANGA JR.
MRS. ELIZABETH C. ALBERTO

TLE TEACHER
FRITTATA AND RED PEPPER & SPINACH
INGREDIENTS
• 6 large eggs, use 8 eggs for a 12-inch skillet ¼ cup unsweetened almond
milk, or any milk
• 2 garlic cloves, minced
• ¼ teaspoon sea salt, more for sprinkling
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 1 shallot, chopped
• 2 roasted red bell peppers, chopped
• 2 cups spinach
• ⅓ cup crumbled feta cheese
INSTRUCTION:
• Preheat the oven to 400°F.
• Whisk the eggs, almond milk, garlic, and salt until well
combined. Set aside. Follow the
• Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet
over medium heat. Add the shallot, and a pinch of salt and
pepper and cook until translucent, about 5 minutes. Add the
roasted red peppers and spinach. Sauté until the spinach is
wilted, then add the egg mixture and gently shake the pan to
distribute. Sprinkle with the feta and bake 15 to 20 minutes or
until the eggs are set. Season to taste and serve.
Frittata Suggestions To make an A+ frittata every time:
use these tips and tricks: Spread the vegetables evenly around the plate prior to putting in the
eggs. Because you won't be moving the vegetables about much once the egg mixture is added
(otherwise you'll wind up with mixed eggs! ), make sure they're evenly distributed throughout
the dish to ensure a final frittata with veggies in every mouthful. Switch things up! Experiment
with different taste combinations. If you make an effort to switch ina variety of herbs or
vegetables, be without a doubt that a fantastic veggie: The egg ration is about a quarter
container of vegetables per egg, or two loaded cups of vegetables for 6-8 eggs. Make use of a
cast-iron skillet. Cast iron skillets are the best choice for cooking frittatas because they can
safely transition from cooktop to broiler and transfer heat evenly. Flavoring a cast-iron pan
imparts a nonstick characteristic, thus a well-seasoned skillet yields the least difficult cutting
and dishing. I like to use an enameled cast-iron skillet that doesn't need to be pre-seasoned. If
you're doing it,
TOOLS AND EQUIPMENT
• Cast iron skillet
• Grater
• Chef knives
• Cutting boards
CREAMY SMOOTH LECHE FLAN WITH CARAMEL SYRUP
INGREDIENTS:
• 12 egg yolks
• 1 (12 fl. oz) can evaporated milk
• ¾ (14 oz) can condensed milk (if you prefer sweeter add
the whole can)
• 1 teaspoon lime extract (extract from leaves or zest) 12
tablespoons sugar
• 1 ¼ cups water
•
INSTRUCTION:
Spread 4 tablespoons of sugar equally onto 3 llanera (pans). Place on the burner at a low heat. Tilt the
pan from side to side to distribute the caramel and dissolve the remaining sugar after it begins to melt
and caramelize. Remove from heat after your preferred caramel hue is attained, depending on your
choice. Some folks love burnt caramel, so the choice is yours at this stage. Allow pans to cool and
solidify on the counter. Place aside.
• In a mortar, combine 2 tablespoons water and lime zest or leaves. Pound until all of the juice has been
removed. Place aside.
• Place the egg yolks in a large mixing basin. Remove any white solid material adhering to the yolk
using a spoon. With a spatula or an egg beater, gently break the yolk and whisk it in one direction until
smooth.
• Mix in the milk, condensed milk, and lime essence. Stir in a single direction until fully combined and
smooth.
• Once caramel in pans harden, slowly pour egg yolk mixture in each pan avoiding air bubbles. To be
exact, it is 1 ¼ cups egg yolk mixture on each pan.
• Cover each pan with aluminum foil.
• Make use of the trivet included with your instant pot. I have a 6 quart instant pot and only have room
for one pan.
• Add 1 ½ cups water in inner pot. Place pan on trivet and lower it in the inner pot.
• Before you begin cooking, place the condensation collector behind the cooker.
• Press “PRESSURE COOK”. Set to HIGH PRESSURE and set time to 14 minutes.
• Remove the flan and set it aside to cool. Put it in the fridge for 8 hours, or better yet, overnight.
• When ready to serve, use a knife to carefully slide the knife around between the flan and the pan.
• Put a serving dish on top of the pan and quickly flip it over.
• Slowly remove pan. Let all the caramel syrup drop in the platter.
TOOLS AND EQUIPMENT
• LLANERA
• SMALL SAUCEPAN
• fine mesh sieve
• LARGE RAMEKINS
EGG BENEDICT
INGREDIENTS:
• 8 slices bacon or 4 slices Canadian bacon
• 5 large eggs
• 2 teaspoons white or rice vinegar
• 2 English muffins
• Butter
• 2 tablespoons chopped parsley, for garnish
Hollandaise Sauce :
10 tablespoons unsalted butter (if using salted butter, omit the added salt)
3 large egg yolks
1 tablespoon lemon juice
1/2 teaspoon kosher salt
Dash cayenne or Tabasco sauce
INSTRUCTION:
• To prepare the bacon, heat a large pan over medium-low heat. Add the bacon strips or pieces of Canadian bacon. Slowly cook,
rotating periodically, until the bacon is browned on both sides and much of the fat has drained out if using strip bacon (about 10
minutes).Remove the bacon from the pan with tongs or a fork and place it on a paper towel to absorb the excess grease.Don't
dump the leftover bacon grease down the drain! When it has cooled slightly, sop it up with paper towels or pour it into a jar to
use later.
• Simmer the poaching water: While the bacon is frying, bring a large saucepan two-thirds full of water to a boil, then add the
vinegar. Bring the water back to a boil, then reduce to a low heat.
• Prepare the Hollandaise sauce: Is this your first time preparing Hollandaise sauce? For more information on how to make the
sauce, see our Easy Blender Hollandaise Sauce.Gently melt 10 tablespoons unsalted butter in a blender to produce blender
Hollandaise.In a blender, combine 3 egg yolks, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Blend for 30 seconds on medium
to medium high speed (count or timing it) until the eggs brighten in color.Reduce the blender to the lowest setting and carefully
drizzle in the hot melted butter while blending. Taste for salt and acidity, then adjust with additional salt or lemon juice as
desired.Transfer it to a pourable container and place it on or near a warm—but not hot—surface.
• Poach the eggs: Working one at a time, crack an egg into a small dish and place it in the barely boiling water. Once it starts to
firm, add another egg until you have all four cooked.Remove from the heat, cover the pan, and set aside for 4 minutes. (Keep
track of which egg went in first; you'll want to remove it first.) When it's time to extract the eggs, use a slotted spoon to
carefully take them out.It's important to note that the timing for the eggs varies depending on the size of your pan, how much
water you use, how many eggs you use, and how runny you prefer them. You may need to play about with your setup a little to
figure out what you need to do to acquire the eggs just how you want them.
• Toast the English muffins: Once all of the eggs have been poached, start toasting the English muffins. If you are unable to toast
all of the muffins by the time the eggs are done, gently take the eggs from the poaching water and place in a bowl.
TOOLS AND EQUIPMENT
• Mid-Sized Saucepan
• Roomy Slotted Spoon
• Egg Timer
• Nonstick Pan
• Spatula
Eggs Florentine pizza
Ingredients:
For the base
• 125ml milk
• 1 tsp golden caster sugar
• 2 tsp dried yeast
• 500g ‘00’ pasta flour or bread flour, plus extra for dusting
• 1 tbsp olive oil
For the topping
• 4 tomatoes
• 2 garlic cloves , crushed
• small bunch oregano , chopped (or 1 tsp dried oregano)
• 80g bag baby spinach
• 50g parmesan (or Vegetarian alternative), grated
• 125g ball mozzarella , torn into pieces
INSTRUCTION:
• Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins
or until frothy.
• Make a well in the center of a large mixing bowl and whisk in the flour and 1 teaspoon salt. Then add the olive oil
and yeast mixture. Stir thoroughly, then knead until a soft dough forms in the bowl.
• Transfer to a floured area and knead for 10 minutes. Location the dough in a bowl, cover with cling film, and set
aside in a warm place for 1 hour.
• Peel the tomatoes by scoring the skins with a cross, placing them in a dish, and pouring over just-boiled water.
After 2-3 minutes, drain the water and the skins should easily peel away. Grate the tomatoes coarsely, then toss
in the garlic and oregano. Blanch the spinach in a colander over the sink in boiling water. Allow the spinach to
chill until it is cold enough to handle, then wring off any extra moisture.
• Preheat oven to 220°C/200°C fan/gas 7. Divide the dough into four pieces and roll each piece into a ball. Roll the
bases out flat to around 25cm in diameter and dimple the surfaces with your fingertips. Spread the tomato paste
on each one, season, and then divide the cooked spinach among the four pizzas. Top with grated Parmesan and
shredded mozzarella.
• Place the pizzas on heated oven racks or baking sheets. Bake for 5 minutes per batch, then move the toppings
out from the center slightly to create a space through which to break the eggs. Return the pizzas to the oven to
complete cooking, which should take another 6-7 minutes depending on how runny you prefer your yolk.
TOOLS AND EQUIPMENT
• PIZZA CUTTER
• PIZZA STONE
• PIZZA PEEL
• CAST IRON SKILLET

Next-level egg custard tart
Ingredients:
For the pastry
• 125g cold butter, cut into cubes
• 200g plain flour, plus extra for dusting
• 50g icing sugar
• 1 egg yolk
For the filling

• 600ml double cream
• ¼ tsp vanilla extract
• 8 egg yolks
• 100g caster sugar
• grating of nutmeg (at least half a nutmeg)
INSTRUCTION:
• Roll the chilled pastry out to a 5mm thickness on a lightly floured board, then lift into a 20cm tart pan. Using a little piece of
extra floured pastry, press the dough into the base and up the side. Leave some overhanging the rim. Chill for at least 30
minutes, or freeze for 10 minutes. Any leftover pastry should be set aside.
• Heat the oven to 180C/160C fan/gas 4. Line the pastry case with baking parchment and fill with baking beans or uncooked rice.
Put on a baking tray and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until biscuity.
• Meanwhile, make the filling. Tip the cream and vanilla into a saucepan and bring to the boil. Stir (don’t whisk) the egg yolks and
sugar together in a heatproof bowl. Slowly drizzle the hot cream over the egg yolk mixture, stirring continuously (not whisking)
until everything is incorporated. Sieve the custard through a fine mesh sieve into a jug, then spoon off any froth.
• Remove the baked tart case from the oven, and reduce the temperature to 140C/120C fan/gas 1. Trim the excess pastry from the
case, and mend any cracks with the reserved raw pastry. With the tart case on the baking tray, slide it halfway back into the
oven, then carefully pour in the filling to the top of the case. Finely grate over at least half a nutmeg. Gently slide the tray fully
into the oven and bake for 40 mins, or until just set with a very slight wobble. Leave to cool completely in the tin, then remove
from the case and cut into slices.
TOOLS AND EQUIPMENT
• MEASURING CUPS & SPOONS
• BAKING MOLDS
• WHISK
• MIXING BOW
• SPATULA

Tle Cookery: Recipe Book in Egg Dishes

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TLE COOKERY

RECIPE BOOK IN EGG DISHES

WINSHER ANN MARY M. PITOGO

MRS. ELIZABETH C. ALBERTO

• fine mesh sieve

• Roomy Slotted Spoon

• CAST IRON SKILLET

For the filling

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