eggs | West Virginia Mountain Mama

Posts Tagged With: eggs

A Dutch Baby or the Puffy Pancake for Breakfast

Posted on February 14, 2020 by jolynnpowers

A Dutch Baby (Puffy Pancake or the Hootanany) is my son’s favorite kind of pancake for breakfast. He even makes them on his own at 11 now. This custard-based oven pancake is simple to make and looks fantastic coming out of the oven. We often top the pancake with fresh fruit like bananas, strawberries or chocolate syrup with nuts. You can add any topping you like because the pancake has a light flavor and is firm but not crispy even when browned on the edges.

A Fresh Dutch Baby out of the oven ready to top.

This simple yet yummy pastry serves 4 and takes 20 mins in the oven at 450 deg.

3 large eggs

1/2 cup milk

1/2 cup flour

3 Tbsp sugar

1/2 tsp salt

1/2 tsp vanilla

1 Tbsp melted butter

1 heavy spray of cooking spray

Toppings: Berries, chocolate syrup, nuts, powdered sugar, shredded cheese, cooked apples, peanut butter or anything.

In a mixing bowl combine eggs, flour, milk, sugar, vanilla, and salt. blend until smooth. While mixing batter preheat oven to 450 and prepare a deep-dish pie pan or cast-iron skillet. Spray pie pan with cooking spray and put one teaspoon of butter in the pan. Heat in microwave for 35 seconds until butter is melted. Swirl the butter around the bottom of the pan and then pour in pancake batter. Place the pie pan in a hot oven and bake 20 minutes. Do not open the oven during cooking. Dutch Baby will grow up the sides of the pan and turn a rich golden brown. Let cool slightly before adding toppings or cutting to serve. The texture of the cooked pancake is like a flan or custard, soft, flexible and the edges are foldable even when dark brown. They will fall slightly while cooling due to the air in the eggs. If you want to serve the pancake as a dessert at the table, top with filling and then cut after showing off the beauty of the rolled edges. For a county style breakfast cut and serve then top with fruit and syrup.

I actually learned how to make this pancake in Junior High school home-economics class when school was still teaching life skills and have loved it for over 35 years, just changing what I top it with.

Categories: breakfast food, cakes and family deserts, Chocolate, country cooking, eggs, pancakes, strawberries, Valintines | Tags: breakfast, country cooking, Dutch Baby, eggs, family deserts, Pancake, puffy pancake, Valentines day | 2 Comments

Pickled Eggs with Garden Beets a Colorful way to Serve farm Eggs.

Posted on January 22, 2015 by jolynnpowers

As with almost all pickles, pickled eggs were a safe and easy way to store food without refrigeration. Using simple ingredients like water, sugar and cider vinegar people could save their extra eggs from the summer and eat them when the long winter depleted families stores of meat and poultry. I have read that it was the Amish that added their wonderful pickled beets to the eggs to add color and a spicy twist. The tradition is very popular in West Virginia where the eggs are found everywhere from the grocery store to road side restaurants. We are so luck to have many of the Amish traditions passed down from their communities in Ohio and Pennsylvania.

half of pickled egg

My family takes the beets from our garden and pickles them in a spicy brine of cider vinegar, sugar, cloves, allspice, nutmeg and cinnamon. We then add the pickled beets to boiled eggs. Adding in a fresh dose of water, sugar and cider vinegar for a holiday treat. I make these lovely hot pink eggs at Christmas and Easter every year. Starting about 5 days before the holiday so that the eggs are pink to the edge of the yolk. Letting the eggs soak any longer the brine will toughen the yolk and make it rubbery.

I take 10 boiled eggs to one quart of pickled beets, either home-made or store-bought, adding them to a gallon non reactive container with a lid. To this mixture I add 1 cup water, 1 cup cider vinegar and 3/4 cup sugar to a sauce pan on the stove and simmer until sugar dissolves. I pour that hot mixture over eggs and beets, mix well, seal with a lid and store 4 to 5 days to get the pink up to the edge of the egg white. The longer the eggs soak the stronger the taste.

Pickled eggs floating in beet brine. in a non reactive container

We serve the eggs along with the pickled beets that are in the bottom of the container. The sweet beets are a treat that I can not pass up and the kids love to take a bite into an egg that is not totally pink all the way through and has a bright white stripe inside.

There are many other ways to make pickled eggs some are hot and spicy with hot peppers added, some call for onions and some that are just a cider brine with white eggs. But in our house nothing reminds me of spring as much at hot pink eggs at our Easter table.