Egg Kichelach Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
• While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
• Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

Steps:

• Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
• Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
• Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
• Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

Steps:

• Beat eggs until light and fluffy.
• Then beat in remaining ingredients, until very smooth .
• Drop from a teaspoon onto a greased baking sheet about 3-inches apart. Sprinkle with sugar, if desired.
• Bake at 325 F for 15 to 20 minutes.

Steps:

• In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
• Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
• In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Beat eggs well.
• Add oil slowly, a little at a time, while still beating.
• Add vanilla and sugar.
• Add half the flour and beat about 3-4 minutes.
• Add remaining flour and combine well.
• Drop by the teaspoon on greased cookie sheet. Bake 7 minutes at 400 degrees, t hen reduce to 375 degrees for 5 minutes.
• Turn off oven and leave kichel in oven for 18 minutes.

Steps:

• Beat eggs, stir in salt and oil.
• Add flour gradually, mixing constantly, until dough is smooth.
• Turn onto a floured board.
• Roll 1/8" thick.
• Cut in 2" squares.
• Dip one side of square in oil, then sugar.
• Bake sugar-side up on ungreased baking sheet at 400 F for 6 - 8 minutes.
• Some cookies may brown more quickly than others, so remove as ready.

Steps:

• 1. Beat eggs. 2. Add flour and salt. 3. Make into ball. Roll out. Cut into slice. 4. Place on heavily greased pan. 5. Bake 350 degree till done.

Steps:

• Beat the eggs until light, then beat in the oil, sugar, flour and salt. Beat until very smooth.
• Stir in the poppy seeds, if you like. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each.
• (They spread and puff in baking). Bake in a 325 degree oven 15 minutes or until browned on the edges.
• Mohn Kichlach 2 1/4 oz poppy seeds 1/2 cup oil 2 onions, diced 2 tsp. salt (I think I add more) 1/2 tsp. pepper 6 cups flour 1 tsp. baking powder 2 glasses water
• Oven at 350 degrees Mix all ingredients.
• Roll out flat (thinner will be crisp, thicker will be doughier, slightly chewier)..
• Score into squares.
• Put on a greased cookie sheet. Bake 15 minutes or until slightly brown.
• Break into pieces.