Eggs are commonly served at brunches and can be found in a wide array of dishes. Scrambled eggs can be served plain or with cheese, bacon or vegetables mixed in them. Omelettes and frittatas are similar to scrambled
eggs with a few differences. To make an omelette, the eggs are beaten with a small quantity of water, milk or cream to make a fluffier consistency. A bit of pancake batter can give the eggs added volume. The eggs are cooked in a frying
pan until done, then folded over a filling of cheeses, meats or vegetables. Omelettes can be made with one, two or three eggs and are usually served as an individual portion. Frittatas, on the other hand, are meant to be shared. They are
made with similar ingredients as omelettes, including cheeses, meats and vegetables, but they generally incorporate 10-12 eggs. The mixture can be cooked stovetop, in the oven or started stovetop and placed in the oven to create a golden
brown finish. Since frittatas can be prepared the night before, they are a great choice for brunches.
Quiche is another favorite found on many brunch menus. Unlike frittatas, omelettes or scrambled eggs, quiche has a bottom pie crust and is always baked in the oven. The eggs are mixed with cream or milk, cheeses, meats and vegetables to create a delicious,
savory pie. Quiche Lorraine incorporates bacon and diced onion in a thicker custardy base. Some American recipes also call for the addition of cheeses like Gruyere or Swiss. Quiche can be made in full-sized pie pans and cut into smaller wedges or baked
in muffin tins to create individual servings. Whether serving scrambled eggs, omelettes, frittatas or quiche, eggs are a must for any brunch table.
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