Tennessee Eggs Recipes
TENNESSEE EGGS
An eggsellent way to use leftover hard boiled eggs. You may also use cheese cracker crumbs and grated cheese for the topping if you wish.
Provided by DARLINGGIRL
Categories Breakfast and Brunch Eggs
Time 1h10m
Yield 5
Number Of Ingredients 7
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
- Peel cold eggs.
- Separate yolks and egg whites. Chop them separately; set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2 quart baking dish.
- Melt butter over low heat and gently stir in flour.
- Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
- Mix egg whites with cream sauce and pour into prepared baking dish.
- Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
- Bake in preheated oven until bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 8.2 g, Cholesterol 359.7 mg, Fat 43.8 g, Fiber 0.3 g, Protein 10.4 g, SaturatedFat 25.3 g, Sodium 176.1 mg, Sugar 0.9 g
EGGNOG-TENNESSEE STYLE
I got this from a Tennessee cookbook years ago. It's sounds yummy! Note that it must sit for 2 days to enhance the flavor.
Provided by 2Bleu
Categories Punch Beverage
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs and separate. To the yolks add all the sugar and then beat thoroughly till the mixture is light, thick and smooth.
- Add jack, a little at a time, beating vigorously. Add all of rum and beat again.
- Add half and half, mixing well, then add fold in the whipped heavy cream.
- Beat egg whites to soft peaks then fold into mixture. Let stand to ripen 2 days in the fridge. Serve in a punchbowl with a sprinkle of nutmeg.
Nutrition Facts : Calories 713.8, Fat 43.7, SaturatedFat 25.6, Cholesterol 350, Sodium 133.3, Carbohydrate 22.9, Sugar 17.4, Protein 10.3
TENNESSEE WILLIAMS'S LEMON ICEBOX PIE
Categories Food Processor Citrus Egg Dessert Bake Freeze/Chill Thanksgiving Vanilla Fall Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 12
Steps:
- In a food processor, finely crush vanilla wafers. Melt butter for flavor (not sweet butter). Pour vanilla wafers and melted butter into a pie plate and shape into a pie shell with your fingers.
- In a large bowl, mix lemon juice, condensed milk, and egg yolk. Pour mixture into pie plate. In another bowl, beat egg whites* with cream of tartar, vanilla extract, and sugar until stiff white peaks form. Pour over pie and top with freshly grated lemon rind.
- Bake in oven at moderate heat just long enough for meringue to brown, about 20 minutes. Cool to room temperature and put in the refrigerator until ice-cold. The result, as Tennessee Williams always said, "is good enough to slap your Mama."
- *If salmonella is a concern in your area, we suggest using a powdered egg white substitute.
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