Rosemary Cookie

Rosemary & Asiago Cookies

View Heirloom Tomato Curd  a pairing we suggest for this formulation.


Yields: 35 cookies

Part 1

Ingredients Percent (%) Volume
Liquid egg yolk 100.00 4 oz.
Total 100.00

Method of Production:

Part 1

  1. Place egg yolks in high barrier plastic bags and seal. Cook in a sous vide water bath or low simmer until firm, 155° F. Puree in a food processor or bowl chopper until smooth. Allow to cool before using.

Note: Alternatively, if making a small batch, use the cooked yolks from hard boiled eggs. One egg yolk is 17g, or slightly less than 2/3 of an ounce.

Part 2

Ingredients Percent (%) Volume
Butter, unsalted, room temperature 28.78 5 oz.
Sugar, granulated 8.75 1/4 cup
Salt 0.46 1/2 tsp.
Liquid egg yolk (Part 1) 5.00 1 oz.
Flour, all-purpose 43.98 1 3/4 cups
Asiago cheese 11.19 2 oz.
Rosemary, IQF, chopped 0.80 2 tbsp.
Egg wash 1.00 1 tsp.
Flaky sea salt 0.05 Pinch
Total 100.00 35 Cookies

Part 2

  1. In bowl of stand mixer fitted with paddle attachment, beat the butter, sugar, salt and cooked egg yolk on medium speed until light and fluffy, about 4 minutes. Stop mixer and scrape down the bowl and paddle.
  2. Add flour, cheese, and rosemary and mix on low speed until just combined, about 30 seconds. Press dough into cohesive mass.
  3. Divide dough into 200g portions. Roll each piece into log about 6 inches long and 1-inch in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight, round cylinder. Chill until very firm, about 1 hour or up to 2 days.
  4. Heat oven to 350° F. Line rimmed baking sheets with parchment paper.
  5. Using a knife, slice dough into ¼-inch thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1-inch apart on baking sheets.
  6. Using pastry brush, gently brush cookies with egg wash and sprinkle evenly with salt.
  7. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 20-22 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; transfer cookies to wire rack and cool to room temperature.
  8. Store cooled cookies between sheets of cardboard in sealed plastic bags for up to 1 week.

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Mediterranean Empanadas

MEDITERRANEAN EMPANADAS

Yield: 50 empanadas

Ingredients

  • 3 lb. frozen (thawed) or refrigerated liquid whole egg
  • 0.75 oz. salt
  • 0.25 oz. crushed red pepper flakes
  • 1 lb., 8 oz. seeded diced plum tomatoes
  • 1 lb. pitted, chopped kalamata olives
  • 5 oz. chopped fresh basil
  • 12 oz. shredded Parmesan cheese
  • 12 oz. shredded Gruyère or Fontina cheese
  • 9 lb., 4 oz. puff pastry, cut in rounds (50, 4.5 inch)
  • Vegetable oil or shortening, as needed

Total approximate weight: 16 lbs., 10 oz.

Instructions

  1. Cook and stir egg, salt and crushed red pepper flakes in spray-coated skillet until soft curds form.
  2. Blend tomatoes, olives and basil and stir into egg mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains.
  3. Stir in cheeses.
  4. Portion approximately 1/4 cup egg mixture onto center of each puff pastry round.
  5. Moisten edges and fold over into crescent shape. Press or crimp to seal.
  6. Fry in hot oil 3-4 minutes, until puffed and golden.
  7. Drain; serve immediately.

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Bacon Cookie

Bacon & Caramelized Onion Cookies

View Raspberry Balsamic Curd  a pairing we suggest for this formulation.


Yield: 35 cookies

Part 1

Ingredients Percent (%) Volume
Liquid egg yolk 100 4 oz.
Total 100.00

 Method of Production:

  1. Place egg yolks in high barrier plastic bags and seal. Cook in a sous vide water bath or low simmer until firm, 155° F. Puree in a food processor or bowl chopper until smooth. Allow to cool before using.
Note: Alternatively, if making a small batch, use the cooked yolks from hard boiled eggs. One egg yolk is 17g, or slightly less than 2/3 of an ounce.

 

Part 2

Ingredients Percent (%) Volume
Canola oil 97.51 1.5 cups
Yellow onions, chopped 1.64 1 tsp.
Salt 0.85 1 tsp.
Total 100.00

  Method of Production:

  1. Heat a pot or kettle over medium heat and add the oil. Add the onions and salt. Cook until dark brown, tender, sweet and reduced by 60%.
  2. Pulse in a food processor or bowl chopper until finely minced.
  3. Allow to cool; cover and refrigerate until ready to use.

Part 3

Ingredients Percent (%) Volume
Butter, unsalted, room temperature 28.79 5 oz.
Sugar, granulated 8.75 1/4 cup
Salt 0.46 1 tsp.
Liquid egg yolk (Part 1) 5.00 1 oz.
Flour, all-purpose 44.00 1 3/4 cups
Bacon, cooked and finely minced 6.00 1/4 cup
Caramelized onion (Part 2) 5.95 2 tbsp.
Egg wash 1.00 1 tsp.
Flaky sea salt 0.05 Pinch
Total 100.00 35 cookies

Method of Production:

  1. In bowl of stand mixer fitted with paddle attachment, beat the butter, sugar, salt and cooked egg yolk on medium speed until light and fluffy, about 4 minutes. Stop mixer and scrape down the bowl and paddle.  
  2. Add flour, bacon and onions and mix on low speed until just combined, about 30 seconds. Press dough into cohesive mass.
  3. Divide dough into 200g portions. Roll each piece into log about 6-inches long and 1-inch in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight, round cylinder. Chill until very firm, about 1 hour or up to 2 days.
  4. Heat oven to 350° F. Line rimmed baking sheets with parchment paper.
  5. Using a knife, slice dough into ¼-inch thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1-inch apart on baking sheets.
  6. Using pastry brush, gently brush cookies with egg wash and sprinkle evenly with salt.
  7. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 20-22 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; transfer cookies to wire rack and cool to room temperature.
  8. Store cooled cookies between sheets of cardboard in sealed plastic bags for up to 1 week.

 

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Mexican Taquitos

MEXICAN TAQUITOS

Yield: 50 Rolls

Ingredients

  • 2 lb. Chorizo, uncooked
  • 1 lb. diced onion
  • 8 oz. minced, fresh, seeded jalapeño peppers
  • 1 lb., 8 oz. frozen (thawed) or refrigerated liquid whole egg
  • 0.75 oz. garic salt
  • 3 oz. chopped fresh cilantro
  • 1 lb. shredded Monterey Jack cheese
  • 1 lb. shredded Cheddar or Colby cheese
  • 2 lb., 7 oz. egg roll wrappers (50, 6.5-inch)
  • vegetable oil or shortening (as needed)

Total approximate weight: 9 lb., 10.75 oz.

Instructions

  1. Cook Chorizo over medium heat 3-4 minutes, breaking into small pieces; drain.
  2. Stir in onion and pepper; cook until meat is browned.
  3. Stir in eggs and cook 2 minutes.
  4. Stir in cheeses; cook until eggs are firm with no visible liquid egg remaining.
  5. Portion approximately 1/4 cup egg mixture near top of a wrapper. Roll up, cigar-style.
  6. Fry in hot oil 2-3 minutes, until golden.
  7. Drain; serve immediately.

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Mini Quiches

MINI QUICHES

Yield: 48 (2-quiche) servings

Crust Ingredients

  • 1 lb., 6 oz. all-purpose flour
  • 1 lb., 2 oz. shortening
  • 10 oz. cold water
  • 0.5 oz. salt

Total approximate weight: 3 lb., 2.5 oz.

Crust Preparation

  1. Using 3-speed mixer at first speed, mix flour and shortening approximately 1 minute.
  2. Add cold water and salt and mix on first speed until dough is formed.
  3. Cover and refrigerate 30-45 minutes.
  4. Portion into 0.5-oz balls. Roll into 3-in. circles.
  5. Press each into quarter-cup size mini-muffin tins.

Filling Ingredients

  • 12 oz. finely shredded cheese (Swiss, Mozzarella, Cheddar, or Provolone)
  • 12 oz. fully cooked minced bacon or ham
  • 1 lb., 2 oz. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
  • 36 oz. milk
  • 0.25 oz. onion salt

*4.5 oz. dried whole egg mixed with 13.5 oz. water

Instructions

  1. Blend cheese and bacon or ham.
  2. In a 3-speed mixer at first speed, mix egg, milk, and onion salt for 30 seconds.
  3. Portion 1 tablespoon bacon-cheese mixture topped with 1 tablespoon (0.5 oz.) custard into each of 96 pastry-lined muffin cups.
  4. Bake at 350° F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche:

  • Substitute 12 oz. finely chopped steamed broccoli or pressed spinach for bacon.

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Asian Triangles

ASIAN TRIANGLES

Yield: 64 triangles

Ingredients

  • 3 lb. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
  • 0.75 oz. salt
  • 0.25 oz. hot chili oil
  • 0.12 oz. Thai hot pepper sauce
  • 0.25 oz. dried lemon grass seasoning
  • 8 oz. chopped Shitake mushrooms
  • 4 oz. chopped green onions
  • 2 oz. chopped Thai basil leaves
  • 1 lb. 9 oz. large wonton wrappers (64, 6-inch)
  • Vegetable oil or shortening, as needed

*12 oz. dried whole egg mixed with 36 oz. water

Total approximate weight: 5 lb. 8 oz.

Instructions

  1. Blend egg, salt, hot chili oil,Thai hot pepper sauce and lemon grass seasoning.
  2. Cook and stir egg mixture in spray-coated skillet until soft curds form.
  3. Blend mushrooms, onions, basil leaves and stir into egg mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains.
  4. Portion approximately 1 oz. mixture onto center of each wrapper. Moisten edges with water, fold in half, and press to seal edges.
  5. Fry in hot oil 2-3 minutes, until golden.
  6. Drain; serve immediately.

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