Learning how eggs work … and how to cook them - recipes

"Eggs are good food," teaches Linda Fairfield to the young cooks in her Sun Valley, Idaho, kitchen. She explains how eggs are made of water, protein, minerals, and fat to provide nutrition and flavor, and act in wondrous ways in cooking.

Some recipes call for whole eggs; others use eggs separated into whites and yolks, so children see what happens each way. The warm eggnog shows how yolks thicken, the chewy macaroons how whites bind ingredients together. The quiche recipe uses eggs for both these reasons.

Ham and Cheese Quiche

3/4 cup chopped cooked ham

1-1/2 cups (6 oz.) shredded Swiss cheese

Pat-in crust (recipe follows)

3 large eggs

1-1/2 cups half-and-half

1/4 teaspoon salt (optional)

1/4 teaspoon white pepper

1/4 teaspoon dry dill weed

2 tablespoons grated parmesan cheese

Scatter ham and Swiss cheese in crust. In a small bowl, beat eggs, half-and-halfi salt, pepper, and dill until blended. Pour into crust; sprinkle with parmesan cheese. Bake on bottom rack in a 375[deg] oven until center of custard barely jiggles when gently shaken, 40 to 45 minutes. Coot 20 minutes. Cut into wedges. Serves 6.

Per serving : 527 cal; 22 g protein; 36 g fat; 28 g carbo.; 602 mg sodium; 284 mg chol

Pat-in crust. In a 9-inch pie pan, combine 1-1/2 cups all-purpose flour and 1/2 cup (1/4 Lb.) butter or margarine, in chunks. Rub with fingers until fine crumbs. Add I large egg and stir until dough clings together. Then press evenly over bottom, sides, and rim of pan. With your fingers, pinch dough rim to crimp. Bake on the bottom rack of a 375[deg] oven until pale gold, about 10 minutes.

Warm Eggnog

2-1/2 cups milk

3 large egg yolks

1/4 cup sugar

1 tablespoon vanilla

Ground nutmeg

In the top of a double boiler, mix 1-1/2 cups milk, yolks, and sugar. Blend well. Set container over (not in) simmering water in bottom of double boiler. Stirring, cook until custard thickly and evenly coats the back of a metal spoon, 8 to 10 minutes. Stir in remaining milk and vanilla. Serve warm or hot. Or cool, cover, and chill. Serve in cups; sprinkle with nutmeg. Makes about 3 cups, 4 to 6 servings.

Per serving: 133 cal; 4.7 g protein; 6.2 g fat; 14 g carbo.; 54 mg sodium; 150 mg chol.

Quick Macaroons

3 large egg whites

1/2 cup sugar

1 teaspoon lemon juice

1-1/2 teaspoons all-purpose flour

1 cup sweetened flaked dry coconut

In a small bowl, beat whites with an electric mixer at high speed until foamy Add sugar, I tablespoon at a time, beating until whites hold stiff, glossy peaks. Add lemon juice and flour; fold in gently with a spatula until blended. Fold in coconut. Line 12 muffin cups (2-1/2 in. wide) with paper liners. Drop equal portions of tbe coconut mixture into each cup. Bake in a 300[deg] oven until golden brown, 30 to 35 minutes. Cool on racks. Makes 12.

Per serving: 67 cal.; 1.1 g protein; 2 g fat; 12 g carbo.; 29 mg sodium; 0 mg chol.