The Eggbabies Arrive At Last

Do you have any recipes in your repertoire that make the people you feed them go "Wow"? But they were so easy to make you feel guilty for all the praise?

But not so guilty you discontinue whipping them up for a side dish of flattery.

Eggbabies can be added to that leetle recipe box. Elegant breakfast dressed in a modest container. Looks like a souffle, eats like a sweet omelet, and is the best vehicle for preserves waiting for the right occasion.

Take a little cyber walk over to KQED's Bay Area Bites to see what eggy mischief I'm cooking up and take home a recipe I can assure will be your new best kept secret...

Comments

[Tania]

Mmm ... this sounds so easy to make, and so sweetly and eggily delicious. I love the photos!

[Nicky]

Looks amazing! At first I thought it was something savory, but the fact, that it's actually a sweet dish convinced me even more - my better half dies for everything pancake, the fluffier the better ;)
My personal "WOW"-recipe would be a chocolate cake by Trish Deseine (one of my first posts), it's whipped up in an instant, soooo delicious and everytime I bring it to whatever occasion, people start asking about the recipe...
PS: Congrats on your first blog birthday!!

[Dad and Ellen]

Flattery as a side dish? I prefer it as a main course!!

Love the recent columns, espcially the generous tribute to June Taylor.

And Happy Birthday, Eggbeater!! The best combination of words, photos, and tastes on the Internet!!

[genevieve]

Yes! I love having that secret recipe. For me, it is baked brie with raspberry preserves.

ps. beautiful photo.

[Restaurant Girl]

Shuna, I first found your recipe on KQUED and can't wait to make them! They look really simple and I like the name. I'm just finding the "food blogging community" now and have been enjoying your blog.
Cheers,
Ella

[Ellen]

Yes, I do make recipes that are ridiculously easy but everyone always loves! Sometimes it's the simple ones that are the best. Thanks! I've linked to your blog and will continue to visit!

[nbm]

that does look good. Does the pan or ramekin have to be really hot for it to puff, is that the secret?

happy bloganniversary.

[shuna fish lydon]

NBM---

Yes. The oven needs to be very hot and the vessel must be able to "carry/hold" this heat. It helps the Eggbaby to rise because when you pour the batter in it has already begun to cook.

Also after reading someone's question on BAB I think the vessel needs to be round for full effect.

Thanks for stopping by and commenting on eggbeater. All voices welcome, even ones on the DL.

[Jessica]

Hi, I have been a reader, but never commented before. I just realized that you have Norton Juster's: The Phantom Tollbooth on your site. That is one of my favorite movies of all time from when I was a kid. Have you seen it?

[Julie]

I love those kinds of recipes -- like pecan pie, or the ubiquitous plum torte, both of which make non-bakers think you're some kind of genius. Another of my faves is a simple summer salad of little cucumbers, ripe tomatoes, scallions and Greek yogurt, with nothing but salt and pepper for seasoning. People rave.

[Gerald]

I love the name of the dish!

[Patrick Guilfoyle]

I hope your happy with yourself. . . you made me bake. The eggbabies were more than I could stand. I adopted them as if they were the unwanted three legged blind dog at a shelter. If I didn’t do it, probably no one else would, and dammit they needed a home.
I have read your blog from stem to stern. Marveling at the ease with - with - ok, eggs, and flour, and cream. All those things I have an irrational fear of. Sort of like Billy Bob Thorntons fear of antiques, but not that weird.
I will not say that I was inspired - I won’t. I’ll just say that the babies are resting in the oven as I write and Spenderella is on a business trip. So this will be our dirty little secret.