Scrambling eggs in a cast iron skillet

Cast iron cookware has been an American icon of cookery for centuries. When given reasonable care, it will outlast the cook. And it's often passed on to the next generation.

Readily available at a modest cost, millions of cooks rely on its properties to cook good food, which include the ability to generate a good crust or sear, maintain even heat over a low to medium flame and clean up with little fuss. And it's easily placed in the oven to finish a dish as most cast iron cookware is ovenproof.

I frequently use a Lodge cast iron skillet to cook scrambled eggs at home and in camp. At home, my skillet of choice is a 10-inch cast iron chef skillet (model LC3S) with sloped sides. This is the ideal for two to six eggs.

When feeding larger groups, I scale up to the 13.25-inch skillet (model L12SK3), the larger 17-inch skillet with loop handles (model L17SK3) or the massive 20-inch skillet (model 20SK). (The 20-inch skillet is no longer produced by Lodge. It does show on eBay.com from time to time; however, be aware it comes with a hefty price tag!)

I find the Lodge 13.25-inch skillet ideal for cooking one to three
dozen scrambled eggs in a single batch.

IRON SKILLET SCRAMBLED EGGS

Cooking scrambled eggs in a cast iron skillet is straight-forward, so let practice guide you. Practice will teach the right heat setting when preheating, how much butter to use and the right setting for cooking the eggs. These basic steps will ensure perfectly scrambled eggs:

• Select the right size skillet for the job. A six- to ten-inch diameter skillet is best for a family, while the larger skillets (see my notes above) work best for large groups. I find it's best to stick with a familiar skillet, one you frequently use. The advantage is that you know what heat setting to use as it preheats, when to turn the heat down and its capacity.
• Preheat the dry cast iron skillet (without oil or butter). Medium-low to medium heat is best for scrambled eggs. Any higher than medium and you run the risk of scorching the eggs and creating a burned-on mess that's difficult to clean.
• Crack two to three eggs per person into a bowl. Season with salt and pepper, then vigorously whisk to combine.
• Add butter to the skillet and let it melt. The fat adds flavor to the eggs and helps ensure a non-stick surface (when pared with a properly seasoned skillet). Olive oil can be used in place of butter. Use one tablespoon butter or oil per serving.
• Pour the eggs into the skillet. You should hear a slight sizzle. Any louder means that the skillet is too hot. Immediately turn the heat down a notch or two.
• Using a spatula, slowly move the curd from the edge of the skillet toward the center. Continue until the egg is set, but still a bit runny. Take care not to overcook. I always remove scrambled eggs from the skillet when they reach the soft-set stage. The eggs will continue to cook for several minutes as they cool. If desired , top eggs with cheese. Serve immediately.
  

A typical breakfast at Star Valley Outfitters in Bridger-Teton National Forest in Western Wyoming. This meal included scrambled eggs with cheese, pork breakfast sausage and cottage fried potatoes.

Spicy Dutch oven breakfast strata

Classic breakfast strata consists of cubed or torn bread, layered with shredded cheeses and bound together with whisked eggs. Meat and vegetables are optional. The mountain man breakfast is a common Dutch oven strata in camp. 

My first thought was to replicate a breakfast strata that we prepared for Mercy Chefs last week in Middletown, California. (I deployed with Mercy Chefs to Middletown to provide quality meals for victims of the Valley Fire.) I was going to layer scratch buttermilk biscuits, sausage, cheese and eggs into the 10-inch Dutch oven and bake for dinner.

Then I though why not use the beef taquitos from the freezer as the base? So, a layer of taquitos fit in the bottom of the Dutch oven. After spooning my salsa rachera over the taquitos, a mixture of crumbled chorizo with green chiles and onion went over the top. Ten eggs with cheddar and jack cheeses made up the final layer. After baking with charcoal for 35 minutes, we are ready to eat.

Cut the taquitos to fit into the Dutch oven. I began by arranging them in the fashion of a wheel spoke, but quickly realized the taquitos would blend into the final dish. Settle on complete coverage, not presentation in this case.

Mixing the eggs and cheese together gives you the best distribution of the cheese. Don't worry when the chorizo mixture rises to the surface. It's all good!

Let the cooked strata rest for about 10 minutes. Resting allows the proteins and starches to set, making the strata more stable before you cut into it. 

SPICY DUTCH OVEN BREAKFAST STRATA

You will need to cut the taquitos to fit in the Dutch oven. Arrange them as desired as they will blend into finished dish.

10-12 frozen beef taquitos
1/2 cup salsa
1 tablespoon vegetable oil
1/2 cup diced onion
1 (4-ounce) can diced green chiles
6 ounces pork chorizo, casing removed
10 large eggs
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterrey jack cheese
1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Lightly oil (or coat with pan spray) a 10-inch Dutch oven. Arrange beef taquitos in the shape of a wheel spoke. Evenly spoon salsa over the taquitos.

Heat oil in a heavy skillet over medium-high heat. Sauté onions and chilies until soft, 2 to 3 minutes. Add chorizo and cook, crumbling with a spoon, until browned. Drain off excess fat.

Meanwhile, crack eggs into a bowl. Add cheddar and jack cheeses and season with salt and pepper. Whisk eggs and cheeses until blended. Evenly pour egg and cheese mixture over taquitos. Place lid on oven.

Bake with coals for 350 degrees until puffed and golden, about 30 to 35 minutes. Let stand 10 minutes before serving. To serve, cut into 8 pieces. If desired, serve with your favorite hot pepper sauce or salsa and sour cream on the side.

Baked asparagus frittata with basil and Swiss cheese

Set-up for baked asparagus frittata with
basil and Swiss cheese.

Two weeks ago I prepared baked asparagus frittata with basil and Swiss cheese for the Feather River Adult Art Camp. The process is the same that I used during the 2013 season (click for recipe).

To begin, I cut one pound of asparagus for each 2-1/2-inch hotel pan. Next the asparagus with a splash of canola-olive blend oil went into each pan. Five pans were placed in a 325-degree convection oven for around 10 minutes.

Once the asparagus was a bright green color, I removed the pans and poured in three cartons of liquid egg, along with a handful of chopped fresh basil and parsley and grated Parmesan cheese. I returned the pans to the oven and baked until the eggs was almost set. Each pans was then topped with 15 slices of Swiss cheese and given another five minutes in the oven.

The frittata was a hit. One campers said, "I've never seen that up here." I find that one pan of frittata feeds 35 family campers at Oakland Feather River Camp. We also place a pan of plain scrambled eggs on the serving line for campers that don't like frittata.

Baked Dutch apple pancake recipe

I recently adapted a recipe for big Dutch apple from the January 2014 issue of Sunset Magazine. Thanks to a test by fellow chef Paul Kleiforth, I added caramelized apples to the original recipe. The result is a wonderful breakfast dish. It's a refreshing alternative to hot griddle cakes or French toast.

After testing Paul's baked Dutch apple pancake on staff at Oakland Feather River Camp last month, I introduced it to the adult campers of the art camp this week. They loved it. After receiving several compliments from the older campers, many in their sixties and seventies, I will place it on the menu every other week.

BAKED DUTCH APPLE PANCAKE

I prepared six 2-1/2-inch hotel pans of the baked apple pancake for around 140 adult campers Friday. The picture shows me portioning eight cups batter into each pan. Liquid eggs stand in for fresh eggs at Oakland Camp. Use 14 large or 16 medium eggs if you don't buy liquid eggs. To date, I've simultaneously baked six pans in the oven.

One pan will serve 25 campers. At Oakland Camp, we place a pan of plain scrambled eggs on the vegetarian line for campers that prefer them.

8 ounces butter
1/2 can sliced apples, drained, juices reserved
2 ounces sugar
1.5 pounds eggs
3 cups all-purpose flour
1 cup reserved apple juice
2 cups milk
Toppings: nutmeg, powdered sugar, lemon wedges and honey

Place butter in a 12 by 20 by 2-1/2-inch hotel pan and set on lowest rack of oven. Preheat oven to 425 degrees in a conventional oven or 375 degrees in a convection oven. Combine apples and sugar. Remove pan from oven and place apples in pan. Return to oven and cook until lightly caramelized, 10 to 15 minutes.

While the apple caramelizes, quickly mix batter. Put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk and juice, then slowly add flour; continue whirling 30 seconds. (Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.)

Remove pan from oven and pour batter over apples. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, rotating pan halfway through baking. When working with multiple pans in the oven, rotate from top to bottom shelves if necessary for even cooking.

Dust pancake with nutmeg if desired, then powdered sugar. Cut as desired and serve with more powdered sugar and lemon wedges, plus a drizzle of honey if you like.

Baked apple pancake picture

Here's a picture of the finished baked apple pancake that we prepared last week.

Working on baked apple pancake recipe for camp

Stay tuned to 'Round the Chuckbox. I'm working on a baked apple pancake, or big Dutch baby, for breakfast at Oakland Feather River Camp. We've done two test runs to date. The first followed the original recipe from the January 2014 issue of Sunset Magazine. It was good. But I felt it needed something to add interest to the recipe for our campers.

The first test recipe for the bug Dutch baby. We served it with honey and lemon juice.

For the second test, I doubled the recipe and prepared it in a full-sized two-inch hotel pan with caramelized apples. This is more practical for large groups instead of using multiple skillets. I though the finished product had a cake-like quality to it. Several staffers agreed.

For our next test, I plan to adjust the quantity of flour and add lemon juice or apple cider reduction to the batter. Apple cider will certainly complement the caramelized apples. I'll report back after my next test.

I'm caramelizing fresh apples for the second test recipe. While I though the recipe was good, it needs perfection before I post it on these pages.

Baked frittata for 300 campers

At Oakland Feather River Camp, we prepared potato-pepper frittata five times this summer. The baked omelet, which was on the menu every other week, was prepared two ways -- as frittata 'muffins' for kids camp in June and baked in full-sized hotel pans for the family camps.

We first served baked frittata in early May. Since we were only feeding a dozen staff members at that point, I used the meal to show the cooks how to bake a baked omelet. I also used the opportunity to test a small number of frittata muffins. I'll share more about the muffin recipe later.

The classic recipe for frittata is time consuming when feeding 150 to 300 campers. To prepare in the traditional method, sauté the vegetables in an oven-proof skillet. Add any meat and cook. Then pour whipped eggs (roughly 12 eggs for a 12-inch skillet) in the pan. Over medium heat, stir with a heat resistant spatula, running it along the sides, for two to three minutes. Once the eggs are partially set, top with cheese (if desired) and place in a pre-heated 375-degree oven.

Its versatility is the best thing about a frittata, whether baked for camp or prepared with the classic method. Asparagus, spinach, kale or mushrooms easily work in place of the potatoes. Even though we chose to leave meat out of our frittata, sausage, bacon, prosciutto or ham are ideal meats. Any cheese, especially when pared with the vegetables and meat, top off any frittata. The options are endless once you have the basics down.

On August 1, each pan fed 40 to 45 campers. A week later each pan fed 35 campers. While I usually figure 25 servings per 2-inch hotel pan, the expanded menu helped 'stretch' the frittata. Hot cereal, cold cereal, fresh whole fruit, sliced melons, toast, bagels and cream cheese, peanut butter and jelly, and assorted yogurt (flavored and plain) gave the campers a lot of options for breakfast. Plus the 25 vegans on August 1 were offered an alternative entrée. We didn't have any vegans the next week.

The following images demonstrate how the cooks prepared potato-pepper frittata for 300 campers:

To prepare the frittata, Jesse poured a splash of olive oil in each 12 by 20 by 2-inch hotel pan. A handful of diced onions and red and green bell peppers were tossed into each pan. Jesse then placed around 2 pounds of par-cooked red potatoes in each pan. He lightly tossed the contents of each pans before placing then in the oven.

 After seasoning with kosher salt, coarse ground black pepper and Italian seasoning, Jesse placed the 10 pans in a 325-degree convection oven. The vegetables and potatoes cooked for 10 to 15 minutes. The pans were lined on the table after Jesse removed them from the oven.

Next I poured the contents of 3 cartons of liquid eggs into each pan. Jesse returned each pan in the oven as it was ready. Each carton weighs 2 pounds. Use 5-1/3 dozen medium or 4-1/2 dozen large eggs if liquid eggs aren't available. The mixture was stirred before returning to the oven.

It took 35 to 40 minutes to bake the frittata. Pull it from the oven when the top was just set.

You need to test the frittata in your oven to see how long it will take. Our ovens run hot on top and cooler on the bottom (despite the circulating fan). Potato-pepper frittata was one of our better breakfasts, only rivaled by biscuits and gravy morning and the cinnamon roll breakfast.

Huevos rancheros for railroad crew

This morning I prepared lunch for the railroad crew. The crew is rebuilding a Fairmont Model A4D gang car for use on the El Dorado Western Railroad. Here's the menu:

• Two eggs over easy or medium
• Chipotle-cheddar buttermilk biscuits
• Salsa Espanola
• Simmered pinto beans
• Toppings (chopped white onion, minced jalapeno chiles, chopped cilantro, crumbled queso, Mexican crema and diced tomatoes)

Prep work at home included three components for the meal:

• Started a pot of pinto beans around 8 a.m. The beans were ready by the time I walked out the door at 11 a.m.
• Prepared a Spanish sauce with red and green bell peppers, poblano chile peppers and tomatoes.
• Baked 12 large chipotle-cheddar biscuits; to prepare, I added three minced chipotle chiles (canned in adobo sauce) and two cups shredded sharp cheddar cheese to a one-pound buttermilk biscuit dough.

I'll post recipes at a later date.

Once I arrived at the shop, I set up the two-burner Camp Chef propane stove behind the tailgate to my truck. I cooked two eggs for each plate.

I didn't take time to set-up a plate for the camera. I set the next plate on top of the cooler and quickly framed a picture, while trying to avoid the egg carton in the background. To plate, I laid two fried eggs over a split biscuit. After spooning salsa Espanola over the eggs and biscuit, diced tomatoes, chopped onion, chopped cilantro and crumbled queso fresco were used to garnish the plate. A side of pinto beans and dollop of Mexican crema finished the dish.

Here's the Fairmont Railway Model A4D gang car. It was formerly used by Washington Group International, a large construction company that acquired Morrison-Knudsen Co. in the 1990s. It was last used on a Port of Seattle project. The railroad will letter the car as the El Dorado Western Railroad No. 603.

Soft scrambled eggs with cream cheese

I eat eggs over easy on toast once or twice each week. It's my favorite quick breakfast.

I gently flip two eggs in my heavy cast iron egg skillet, then set the pair on two pieces of toasted cracked wheat sourdough bread. The toast soaks in the busted yokes. It's better than eating buttered bread.

To complete the breakfast, I add a small glass of orange juice or several slices of cantaloupe. Breakfast is done in less than 10 minutes. It's the perfect breakfast for a weekday morning.

As a big fan of cream cheese, I thought its addition to soft scrambled eggs would enhance their flavor. The process is simple. Cook scrambled eggs to the soft stage -- the point when the eggs are a bit runny.

Off heat, you then work a dollop of your favorite cream cheese blend into the eggs. The cheese softens as it warms and blends with the eggs.

The cream cheese brings out the creaminess of the eggs. The smooth texture and rich flavor brings the eggs alive.

SOFT SCRAMBLED EGGS WITH SPICY CREAM CHEESE

Doubling the cream cheese ingredients lets you use the whole 8-ounce package. Use half of the cream cheese mixture for the recipe and save the remainder in the refrigerator for anther use.

4 ounces cream cheese
1-1/2 tablespoons Parmesan cheese
2 green onions, chopped
1 clove garlic, minced
1 tablespoon chopped cilantro
1 small serano chile, minced
8 large eggs
1/2 teaspoon kosher salt
2 tablespoons butter
8 slices sourdough bread

Bring cream cheese to room temperature. Mix cream cheese, Parmesan cheese, onion, garlic, cilantro and jalapeno chile in small bowl until blended. Seasoned with kosher salt and pepper to taste. Set aside.

Whisk eggs and salt in medium bowl. Melt butter in heavy skillet over medium heat. When foam subsides, add eggs and scramble until eggs are almost cooked but soft. Remove from heat.

Add cream cheese and stir until incorporated. Arrange 2 slices of toast on each plate. Spoon eggs on toast. Garnish with chopped cilantro and crumbled Mexican cotija cheese if desired. Served 4.

Steven's Memorial Day scramble

Steven's Memorial Day scramble with cottage fried potatoes, caramelized onions and leftover chicken breast with mushrooms was a hit in the chef's house.

I know it doesn't look as appealing as it tastes. But looks can deceive.

I started 1 sliced white onion in a large cast iron skillet. Next came three diced Sierra Gold potatoes.

As the potatoes and onions cooked, I diced a couple leftover chicken breasts and added them to the skillet. Once the potatoes were tender and had taken on a good crust, I poured 6 whipped eggs in and stirred until done.

When done, season with kosher salt, ground black pepper and paprika. Serve your favorite hot pepper sauce on the side.

Campfire scrambled eggs

Breakfast this morning at Wench Creek Campground in Eldorado National Forest was scrambled eggs with maple sausage links and toasted sourdough bread.

When scrambling eggs over a campfire, first prepare the rest of the meal. The eggs will cook quickly. You want to eat once the eggs are ready.

For a single portion, crack three large eggs into a bowl. Flavor with one or two tablespoons milk, half-and-half or cream, plus salt and pepper. Whisk until blended.

Stoke the fire under the skillet when you remove the sausage and toast from the skillet. When hot, grab the skillet handle with gloved hand, lift away from the fire and add one or two pats of butter to the skillet.

Don't be afraid. The butter is going to sizzle, spit and complain. Move the skillet side-to-side to evenly coat the bottom of the skillet with melted butter.

Pour the whipped eggs into the skillet. Let them absorb heat from the skillet for a few moments.

Then with a fork, scramble the eggs. Quickly move the eggs curds into the center of the skillet as they form.

The eggs will be done in a minute or two. Don't forget the old cook's adage: Eggs that are done in the skillet are overcooked on the plate.

Don't cook the eggs beyond the soft stage. Leave them a bit runny. Carryover cooking will finish the eggs.

Wonderful scrambled eggs, soft and creamy, and a bit discolored from the sausage, will wake your palette in the morning air.

Scrambled eggs in camp

I find scrambled eggs in camp to be an easy process. You can cook the perfect eggs every time by following a few simple rules. The key is to use the right skillet, control heat and stop cooking at the right time.

I start with two large eggs per person at camp at the beginning of each session. We serve scrambled eggs four times during each two-week session. I crack more or less eggs for the next egg breakfast, based on camper acceptance.

The campers at Deer Crossing Camp generally won't eat more than two eggs each. Crack more eggs if you have a group of hearty eaters. I found that 10 dozen was good for the 65 campers and staff during Session 2.

I cracked 12 dozen for the session's first breakfast on Monday, July 6, 2009. After watching campers dump leftover eggs into the garbage, I reduced the number by two dozen. Sessions 2 and 3 ate closer to two eggs per person.

Crack the eggs into the appropriate-sized bowl or bowls. Whisk to combine. Season each dozen large eggs with 1-cup milk, 1-teaspoon salt and white pepper to taste. Whisk to incorporate milk and seasonings.

I like to cook scrambled eggs in a cast iron skillet. While you can use any heavy skillet with a thick cooking surface, I find cast iron to be a good conductor of heat. And with a well seasoned skillet, you won't have any problem with sticking.

Heat the skillet over medium heat until a layer of butter sizzles lightly in the bottom of the pan. Don't over-heat the skillet as this leads to scorched eggs.

I prefer to cook the eggs at a lower temperature than what's recommended by many recipes. I find that I get better quality control.

Pour the eggs into the skillet once it's heated. You should hear a light sizzle. Too much sizzle means that the skillet is too hot. This is where practice will help. About four- to five-dozen large eggs will fit inside a 17-inch Lodge skillet.

Using a steel or wood spatula, gently pull the spatula across the bottom of the skillet. Let the spatula glide. Apply too much pressure and you'll pick up the layer of overcooked eggs on the bottom. The goal is to release newly cooked eggs into the liquid mass while leaving any crust behind.

Watch the heat during cooking. Lower the temperature if the eggs are cooking too fast. Conversely, increase the flame is the eggs aren't cooking fast enough. Again, experience counts here. It takes upwards of 20 minutes to cook a 4- or 5-dozen batch of scrambled eggs in a large skillet.

Cook the eggs to the soft-set stage. A digital thermometer should read between 165 and 170 degrees F. The eggs will continue to cook for the first 10 minutes the skillet. I find that eggs with a slight undercooked appearance will be perfect by the time they reach the table.

While you can cook then to medium-set (about 175 degrees) your group is squeamish about soft eggs, I don't recommend going much further than medium-set. No one appreciates dry, overcooked eggs.

SCRAMBLED EGGS

This recipe comes from Food For Fifty. This recipe varies slightly in amounts than my recommendations. It gives you a good, basic recipe to start, plus some variations.

8-1/3 pounds eggs (about 75 total)
1-1/2 quarts milk
2 tablespoons salt
8 ounces margarine

Break eggs into mixer bowl. If using frozen eggs, defrost. Beat slightly on medium speed, using wire whip attachment.

Add milk and salt to eggs. Beat until blended. Refrigerate mixture, removing small amounts as needed.

Melt margarine in fry pan, griddle or steam-jacketed kettle. Pour in egg mixture (see notes). Cook over low heat, stirring occasionally, until of desired consistency. Eggs should be glossy and 165°F. Serve with No. 10 dipper.

NOTES:

Potentially hazardous food. Hold uncooked mixture below 41°F and cooked eggs above 135°F.

Breaking and pooling large quantities of shell eggs is not recommended.

Use pasteurized eggs when scrambled egg mixture must be held longer than 2 hours.

The type of equipment used will determine batch size. Eggs should be cooked in small batches and held for a minimum amount of time before serving.

STEAMER METHOD. Melt 4 ounces margarine or butter in each of two steamer or counter pans. Pour egg mixture into pans. Steam for 6-8 minutes at 5 pounds pressure until desired degree of hardness is reached.

OVEN METHOD. Melt 4 ounces margarine or butter in each of two counter or baking pans. Pour egg mixture into pans. Bake approximately 20 minutes at 350°F, stirring once after 10 minutes of baking.

For lower cholesterol, egg whites may be substituted for half of the whole eggs.

VARIATIONS:

Scrambled Eggs and Cheese. Add 1-pound grated cheddar cheese.

Scrambled Eggs and Chipped Beef. Add 1-pound chopped chipped beef. Reduce salt to 1 Tbsp or less.

Scrambled Eggs and Ham. Add 1-1/4 pounds chopped cooked ham. Reduce salt to 1-tablespoon or less.

Reseasoning a skillet

I've had a bare spot on my cast iron egg skillet for some weeks. It all started when my son broke my egg-making rule: Never cook anything but eggs in an egg pan.

Since that time, a 2-inch round hole in the seasoning has plagued my omelets. A vigorous scrub was the only way to clean cooked-on egg and cheese from the skillet.

Despite my attempts to nurse the wound back to health, the spot grew. Each time I made an omelet for my son, the egg tore and cheese leaked onto the cast iron surface.

While scrubbing with a green pad seemed the best way to removed the cooked-on cheese, it only made the problem worse.

I though of a fix this morning while cooking my son's second favorite omelet (cheddar cheese--his first is pepper jack). After cleaning the skillet, I spread a light coat of oil on the skillet baked it on a medium-hot electric burner.

I wiped the skillet with a clean paper towel every 10 minutes over the next hour. And to keep from burning the seasoning off, I turned the burner down to medium-low (a setting of 3 to 4 on my dial) after about 15 minutes.

My strategy worked ... partway, at least! I cooked a cheddar-broccoli omelet (with a sprinkle of Old Bay) after the skillet cooked for an hour. The egg stuck to the pan, but came free after a gentle nudge with a rubber high-temp spatula.

After I cooked my omelet, I cleaned the skillet with a clean paper towel and set it back on the burner for another hour. The once shinny spot is now much darker. While not as black as the rest of the skillet, the wound will heal after a few more seasoning sessions.

Real railroaders eat quiche

Yes they do! And in case they don't, just serve biscuits and gravy too. Blog No. 22 shows you how to bake the quintessential egg pie ...

To quote a popular cliche: "Real railroaders eat quiche."

I approached the menu for the annual Christmas working breakfast at the El Dorado Western Railway this week with a bit of uncertainty. On one hand, my experience with the crew told me not to worry. They've eaten every dish that I've handed to them in the past three years.

But I was still concerned. I found the recipe for the creamy Southwestern quiche on the Growlies Recipe Exchange and Party Planning Board website. A reader wrote:

I have a question about this recipe which I made recently. First of all, it wasn't done in 30 mins at 350 so I stuck it back in the oven for 20 more mins at 400.... Then it came out fine. However, I would like to know the best way to handle this for future reference. The recipe is excellent and I think it's the best brunch recipe I've ever made. But I don't want to overcook it because it could get dry.

I quickly found the recipe on the Growlies for Groups website. Since the recipe looked promising, told her that I'd bake a pie Thursday evening, which I did.

A search of comparable recipes on the Internet told me her problem was timing. The pie needed 15 to 20 additional minutes in the oven.

Then I found the identical recipe on a travel website. The site attributed the quiche, called cheese and egg brunch pie, to the 1890 Williams House, a bed and breakfast inn in Hot Springs, Arkansas.

After testing the recipe Thursday for dinner, I agreed the Growlies reader. The creamy, smooth texture of the quiche will please any railroader, this one included.

I served the quiche with grilled sausage links and biscuits. To be safe, I added sausage gravy at the last minute.

The gravy turned out to be a wise addition to the menu as I dropped one of the two quiches that I baked. The crew enjoyed the gravy, and it stood in for the ruined quiche.

And, for the record, they enjoyed the remaining quiches as well.

SOUTHWESTERN QUICHE

In the outdoors, bake the quiche in the pie pan inside a 12- or 14-inch Dutch oven. Add coals for 350 to 400 degrees.

5 eggs, beaten
1/4 cup all-purpose flour
8 ounces cottage cheese
1 (4-ounce) can green chili peppers
2 tablespoons melted butter
1/2 teaspoon baking powder
8 ounces shredded pepper jack cheese (2 cups)
1 (9-inch) pie shell, unbaked

Combine eggs, flour, cottage cheese and chili peppers in a mixing bowl. Whisk to combine. Stir in butter, baking powder and cheese.

Pour filling into pie shell. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees, and bake 20 to 25 minutes until set. Let rest 10 minutes.

Cut each pie into 6 or 8 wedges, as desired. Serve with spicy yogurt sauce (recipe follows).

SPICY YOGURT SAUCE

Adjust cayenne pepper to taste.

1 cup plain yogurt
1 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon chopped cilantro
1/2 teaspoon ground cumin
Pinch cayenne pepper
Juice of 1 lime

Combine all ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate. Makes 1-1/4 cups.

A late breakfast ... eggs over splat

A late breakfast ... eggs over splat
Originally uploaded by SeabeeCook

Not bad for a guy who's trying to cook, take pictures and nurse a mending leg at the same time. This is my first attempt to catch eggs over easy in motion.

With the camera on a tripod, I opened up the diaphragm to f/3.5 and set the ISO to 800 (hence, the graininess). On the Canon 350D kit lens, you can only use f/3.5 with the lens set at 18mm. I did this to achieve the fastest shutter speed possible (1/125 sec) without using the flash.

I then positioned the camera on the tripod without concern for composition. I figured I could crop the photo in post-processing. My goal was to have the lens at its widest to capture runaway eggs in the frame.

The trickiest park of the whole process is doing two things at once. The first pat of butter went down the drain as a burnt offering to the plumber. After cooling the skillet, I waited to melt the second pat until the camera was ready. Once the eggs were ready to flip, I maneuvered the skillet with my left hand while depressing the trigger in burst mode with my right.

For the record, both yokes broke as they pancaked into the skillet. The goal is to "raise the pan to meet them so that the exposed yolks experience the softest landing possible," advises Food Network host Alton Brown. It's difficult to control the action of the skillet when your attention is divided between two seemingly unrelated actions.
And save the pepper for the plate. The black streaks on the pair of eggs don't look that appealing.

EGGS OVER EASY
I've adapted Alton Brown's classic recipe for eggs over easy to a cast iron chef's skillet (which really means I replaced the words "non-stick" with "well-seasoned cast iron" -- all else remains). A gentle wipe with paper towels after each use will preserve the slick skillet for many breakfasts. Clean the skillet while warm.

I reserve my Lodge Logic Chefs Skillet for eggs. That means nothing -- I mean nothing -- else gets cooked in the skillet. Use another skillet for pork chops.

2 eggs (the fresher the better)
1 tablespoon unsalted butter
Salt and pepper

Heat a small well-seasoned cast iron skillet with sloped sides over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque.

Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible.

The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. (Here's the best part ...) If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great.

Camp -- Vegetable Quiche

We have had little call to prepare vegetarian meals at the Northern California FC Camp in the past five years. This year, several campers noted they had a vegetarian preference on their application forms.

In response, we prepared several vegetarian alternatives. Admittedly, we didn't offer a vegetarian dish every meal. The call for vegetarian meals isn't that great at this point in our camp's history. If this year is an indication, we may need to pay more attention to this trend in the future.

We found the easiest way to prepare a vegetarian dish is to remove the meat the main entree when it works. On Tuesday evening my second cook prepared two 12x20x2-inch hotel pans of meatless lasagna (she assembled six pans of beef lasagna as well). At the end of the night, approximately 25 percent of the campers ate the vegetarian lasagna.

Friday's breakfast consisted of freshly baked cinnamon rolls, sausage link and a breakfast casserole. I used leftover bacon and an unopened bag of frozen French fries to form the base for a breakfast fritatta.

Since I had already prepared a savory custard mixture for the fritatta, it was easy to saute several quarts of aromatics for a vegetarian quiche. The vegetable quiche was more popular with the staff than the campers. The campers favored the fritatta.

VEGETABLE QUICHE

I raided the salad bar cart for the diced bell peppers and shredded carrots. The broccoli was left from an earlier dinner. Any combination of vegetable should work for this quiche.

Don't heat the custard higher than 185 degrees F. This is the point in which the custard mixture coagulates. If the quiche is heated any higher, the eggs tend to curdle. An over baked custard becomes watery as moisture separated from the toughened protein.

If desired, evenly divide cooled vegetables between four 9-inch patially-baked pie shells. Pour custard mixture into pies and bake as directed. Cut each pie by six.

Filling:
1/3 cup margarine or butter
1 large onion, chopped
2 cups diced bell peppers
1 cup shredded carrots
1 quart steamed broccoli
6 tomatoes, diced

Custard:
12 eggs, beaten
1 pint heavy cream or half-and-half
1 quart milk
2 teaspoons salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

Saute the vegetables in butter over medium-high heat until soft and most of the liquid has evaporated. Empty vegetables into an oiled 12x20x2-inch hotel pan and cool.

Beat together eggs, cream or half-and-half, milk and seasonings. Pour over cooled vegetables. Place the pan in a 375-degree F oven. Bake until the filling is set, about 20 to 30 minutes. A knife inserted in the center of the quiche will come out clean when it's done. Cut the quiche 4x6 to serve 24 campers.

Camp -- Ultimate English Miffin

Wednesday is English muffin day at Northern California FC Camp. We prepared 144 "Mac" muffins this morning. The campers ate 120 sandwiches for firsts (about 80% acceptability). The remaining muffins were scooped up after the seconds bell.

The cooks (and one camper to left) prepared each muffin by scooping scrambled eggs and ham onto an English muffin bottom. A slice of American cheese went on top followed by the muffin top. They sandwiches were baked for 3 minutes in a 350-degree convection oven.

Next year I'd like to try this recipe from the American Egg Board. It's attributed to Cynthia Ackerman of Phillips Elementary School in Hampton, Virginia.

I like the idea behind this recipe because the cheese helps bind the eggs and aromatic together into a product that can be cut into individual servings.

ULTIMATE ENGLISH MUFFIN

This recipe makes 48 servings in two 12x20x2-inch hotel pans. Serve one English muffin with filling per camper. And be ready to serve seconds!

48 hard-cooked large eggs, peeled and coarsely chopped
3 pounds onion, chopped
3 pounds green bell pepper, chopped
3 pounds ham, chopped
Black pepper, to taste
1-1/2 pounds shredded cheddar cheese
1-1/2 pounds shredded mozzarella cheese
48 English muffins, slit in half

Heat convention oven to 350 degrees F. Mix eggs, ham, bell pepper, onion and pepper in bowl. In spray-coated 12x20x2-inch hotel pans portion about 9 cups egg mixture per pan.

In separate bowl, mix cheeses. Sprinkle 1-1/2 pounds cheese mixture over egg mixture in each pan. Bake 25 to 30 minutes until cheese is melted and mixture is thoroughly heated.

Bake English muffins on baking sheets in oven for 5 minutes. Cut each pan into 24 sections. For each serving, use spatula/scoop to lift section onto each muffin bottom. Cover with a muffin top; serve immediately.

Southwestern Egg Bake

Southwestern egg bake would be fast food if it weren't for the hour-long baking time. Quick to assemble, this meal slowly melds a variety of flavors into a hearty meal that finds favor with most pallets.

Though this dish may not qualify as classic fast food, it gives you plenty of time to do other things in the crisp morning air. Start with a robust cup of coffee. Then set before the morning campfire. And read a book, meditate on God's word or write in your journal.

Your reward will come on one hour ...

SOUTHWESTERN EGG BAKE

4 flour tortillas
6 ounces cheddar cheese, shredded
6 ounces Monterey jack cheese, shredded
8 ounces diced green chiles
8 eggs
1 cup milk
3/4 teaspoon chili powder
3/4 teaspoon black pepper
1/2 teaspoon salt
Corn chips, crushed
Sour cream
Cilantro

Break tortillas into greased 12-inch Dutch oven. Mix together grated cheeses, chilies, eggs, milk and seasonings. Pour over tortillas and top with crushed corn chips. Bake at 350 degrees 1 hour, 16 charcoal briquettes on lid and 8 under oven.