Eggs are so versatile that they can be enjoyed at any time of day. Fried, scrambled, hardboiled or in desserts, eggs are a basic ingredient that can always be found in my kitchen. I like preparing them with green sauce and tortillas, but I must admit that the verecruzano or a la flamenca style is my favorite, especially if it’s brunch time!
A la flamenca eggs are prepared with potatoes, white onion, garlic, peas, chorizo and ham (Serrano ham if you love it like I do), tomatoes, red peppers, eggs, wine vinegar, olive oil and a pinch of salt.
I also love eating them as tarts with leek, a recipe I learned from my mother. You could also try boiled eggs stuffed with crab and pink sauce to serve to your guests as an appetizer. To do this you just need to boil your eggs for 10 minutes, cut them in half, separate the yolk and, in a separate container, mix mayonnaise and ketchup, add onions, basil, diced crab and the yolk. Add a little Tabasco if you like spicy foods!
Another recipe I love due to its delicious taste and lovely presentation is egg in a nest. It’s an ideal dish for any dinner. The eggs are served in a roll and can be eaten with ham, chorizo, or bacon. You can also add spinach and even shredded meat or ropa vieja. You make an opening at the top of the bread and remove the filling. Separately, beat the eggs with a bit of milk and pour into the bread. Add your favorite ham, onion and your choice of cheese. Bake until golden brown.
But if what you seek is something quick, try Venezuelen perico eggs, perfect inside a tasty arepa. Sautee white onions, tomatoes, the whipped eggs and salt to taste in a saucepan. You can sprinkle parsley to give it color and a little bit of achiote powder.
When it comes to dessert, the first thing I imagine is my mothers delicious egg flan. If you want it to look like cheese (with little holes), the secret is to use a tall can when you take it to the oven to Bain Marie, we have many ways to prepare is here.
I also love using egg whites to make meringue at home. Once in a while I use it to frost my pastries.
When I want to take advantage of my egg whites, I also love creating an Ile Flottante, it’s easy to make and very delicious.