Edible Dallas & Fort Worth gave me free reign to do egg recipes for this issue. I ran with it. I love eggs. I love them scrambled, fried, hard-boiled, poached, deviled and just about any other way you can think of to make them. But doing recipes for Edible also meant that I got to procure some of the loveliest local eggs Dallas has to offer. The eggs in the photo above are from Fruth Farms. Conveniently, they sell eggs at the White Rock Local Market. Sarah Perry of WRLM was kind enough to put me in touch and I sent Taylor Ozarow, the son of my esteemed friend Meaders, who along with her husband Robert own Empire Baking Company…my go-to bread bakery, to grab a few dozen for me…as I was on the run elsewhere. A great young man, Taylor. His egg run yielded 48 of the prettiest earth and jewel tone eggs with which I’ve ever gotten to play, and they were of all manner of sizes, too. When you generally have access to store bought white eggs or even brown eggs, it is a joy to play with an assortment of eggs such as these from Fruth Farms. One must be careful, though, when baking with eggs of varying sizes and keep a scale handy. Some of these eggs weighed in at a whopping 4 ounces, whereas an average “large” egg, the size most often used in recipes is 2 ounces. In scrambled eggs this doesn’t matter, but in baking, it most assuredly does.
When I set out to come up with four egg recipes, I turned to some favorite ways of preparing eggs. Fried: I made eggs on toasted bread from Empire Baking, with asparagus and thick cut bacon from SMOKE Restaurant tucked inside for good measure covered in Hollandaise. Baked: I made a baked egg dish called Eggs en Cocotte, which is basically eggs baked atop a bed of greens and fried Pancetta. Pie: I also created an egg and spinach tart. These recipes are all in this Spring Issue. But one that was new to me is a Strawberry Omelet. These have been around for ages and can be found in many a Junior League or community cookbook. I played with my recipe until I came up with one that my whole family loved. It has a bit of sugar and flour in the eggs which make them nice and puffy. This is also aided by separating the eggs from the yolks and the whites are whipped up a bit. Then I made a sweetened sour cream sauce that has just a hint of lemon zest in it. Add in sweetened fresh strawberries and you have a breakfast that is just barely on the noble side of dessert. It is not overly sweet, but it is surely not a savory dish, either.
Because this was a recipe for publication, I didn’t do my usual step by step photos, but if you can make an omelet, you are 90% of the way there. If you cannot make omelets or don’t think you can…learn now. Go buy a bunch of eggs and play until you have success. This is the other wonderful thing about eggs. They are inexpensive and rather forgiving. Your omelet may sometimes lack in the beauty department but it will taste like a million bucks.
Please hunt down a copy of the Spring 2015 Edible Dallas and Fort Worth. You will be glad you did. Or subscribe. Or advertise in its pages if you have a local business that wants to reach cooks like me, or folks who love to support local farmers and businesses, and restaurants dedicated to utilizing the best local fare. I love this magazine. And, I hope you love this recipe. And, I hope you love this cover shot…as it is mine, too.
|Strawberry Omelets|| |
- ¼ cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons confectioner’s sugar, divided use
- Pinch of lemon zest
- 1 cup sliced fresh strawberries
- 6 eggs
- ¼ teaspoon vanilla
- 2 teaspoons flour
- 2 tablespoons butter
- In a small bowl, mix together the sour cream, heavy cream, 1 tablespoon confectioner’s sugar and lemon zest. Set aside. In another small bowl, mix two teaspoons of confectioner’s sugar with the sliced strawberries and set aside.
- In two medium-sized bowls, separate the eggs, yolks in one, whites in the other. To the yolks, add 1 teaspoon confectioner’s sugar and the vanilla. Whisk for 30 seconds. Clean the whisk thoroughly and then whisk the egg whites until they are frothy and light, about 2 minutes. Gently add the egg yolk mixture to the egg white mixture and stir to combine. Add the flour and mix into the egg mixture.
- Heat an 8-inch skillet over medium heat. Add 1 tablespoon of butter and allow it to melt, swirling it around the pan. Do not let the butter brown. Add half of the egg mixture to the skillet and use a spatula to lift the edges of the eggs as they cook to allow uncooked eggs to run beneath. When the top of the omelet is almost cooked, flip the omelet gently using the spatula and allow it to cook for ten seconds.
- Place half of the strawberries down the middle of the eggs and fold the omelet in half. Slide it onto a plate and top it with a sprinkle of confectioner’s sugar and a dollop of the sweetened sour cream. Repeat with the second omelet.
- Serve immediately.
This issue of Edible Dallas & Fort Worth not only has plenty of recipes, but also great articles on Café Momentum’s new restaurant, Trinity Haymarket, a beautiful garden planning piece, and a fun story by Kim Pierce about FRANK Underground, a private, invitation only dining experience that has Dallas buzzing. The chefs responsible for the concept are Ben Starr and Jennie Kelley of MasterChef 2011 fame. I need to find out how to get on that list. There are all manner of other great tidbits in this issue. I’m proud to be a part of it.
PS…Yes, you can walk out of SMOKE with a pound or so of bacon…just ask. They sell it by the pound and I’m not joking when I tell you that each slice is 1/3″ thick. And, it is awesome.