2023-04-27:  Today I tried this new toy.  50 ml of water on each side, poke egg yolks with a knife, microwave for 60 seconds, let rest for 60 seconds and remove eggs.

That worked pretty well, though the eggs were a bit harder than the ideal poach.  Next time I'll try 50 seconds in the microwave.

2023-04-28:  Today i tried 50 ml of water on each side, poke egg yolks with a knife, microwave for 50 seconds, let rest for 60 seconds and remove eggs.  This worked well, maybe slightly runnier than I liked.  Next time I'll try 55 seconds.

Ingredients

• 9-inch pie shell, cooled
• 2.5 lbs of Bermuda onion, sweet onions, or leeks
• 3 tbsp butter
• 3 eggs
• 1 cup sour cream
• 1 tsp salt
• 1/4 tsp ground black pepper
• (1 tbsp minced fresh herb or 1 tsp dill or celery seed)
• 4 strips of fried bacon or crumbled, cooked sausage

Method

• Preheat oven to 450°F.
• Melt butter in a heavy saucepan. Add the onions. Stir and cook over low heat until they are translucent. Cool them well.
• Combine and heat slowly until blended the eggs, sour cream, salt, pepper, and herbs. Pour mixture into the pie shell. Bake the pie in a 450° oven for ten mintues.
• Reduce the heat to 300° and bake until crust is light brown, about half an hour.

2020-10-28: Tonight I tried the recipe for the first time. I used the quick cornmeal crust from "Diet for a small planet." Poured in the onion mixture. I cooked it at 450° for ten minutes. The recipe said to add another 30 minutes at 300°, so I checked it at 25 minutes. Still too runny. I was cooking in a square Pyrex dish 8.5" by 8.5", which takes longer to heat, so I assumed I would have to adjust the cooking time. I added another 10 minutes. Still too runny. I added another 20 minutes. Still too runny. Added another 20 minutes. Still too runny. Added another 20 minutes. Okay, it's probably cooked now. Please, God, let me not kill me or my guests.

I put it in the fridge overnight. Ate it the next evening. Pretty good. Outside of slicing the onions, this is a quick and easy recipe.

Ingredients

• 1.5 pounds (about 5 medium) russet, Idaho, or other baking potatoes, scrubbed but unpeeled.
• Salt
• 2 tbsp vegetable oil
• 1 pound (about 2 large) onions, thinly sliced
• 6 large eggs, hard boiled
• 1 tbsp unsalted butter at room temperature
• Freshly ground black pepper
• Sweet Hungarian paprika
• 2 cups sour cream

Method

1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2 inch rounds.
2. Place a medium saute pan over mediu heat. Add vegetable oil and heat until shimmering. Add onions and saute until soft and almost caramelized, about 25 mintues. Lower leat if they begin to brown too quickly.
3. Peel the eggs and cut into 1/3 inch rounds.
4. Preheat the oven to 350°. Generously coat the inside of a 1 to 1.5 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with the remaining sour cream and sprinkle with paprika.
5. Cover the baking dish and place in the center rack of the oven. Bake for 45 minutes.

(Mirror)

Results: kind of boring. Apparently they usually add kolbász (Hungarian sausage) to it in Hungary, and they usually don't use the onions.

I found the texture of the hard-boiled eggs off-putting in the recipe. If I make it again, I will shred the eggs on the large holes of a cheese grater.

Ingredients

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tsps Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium celery stalks, 7-1/2" - 8" long, chopped fine

Method

1. Place raw eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Peel eggs once cool.
2. Chop eggs roughly, or push them through the large-holed side of a four-sided box grater.
   In a large mixing bowl, mix eggs with mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in chopped celery.

2015-10-22: I made the recipe for the first time. Tasty, but next time skip the salt.

2015-11-22: I made it again, skipping the salt. Good call. I think I only used 6 eggs, which made it looser, but pretty decent for breakfast purposes.

2015-12-30: I made it again. Seven eggs. About 1/2 to 1 cup of shredded Monterey Jack. No mustard. 3/4 of a can (7 oz can) of chipotles in adobo, run through the spice grinder.

1⁄2 cup mayonnaise
1⁄4 cup ketchup
1⁄2 teaspoon garlic salt
1⁄4 teaspoon Worcestershire sauce
1⁄2 teaspoon black pepper (to taste)

I made this first in Russia. It turned out great. Today I made it in the US, and it sucked. I used «Food Club Real Mayonaisse» from Fry's Groceries. Way too salty. I need to either find a different mayonnaise or make the mayonnaise myself. Weirdly enough, Russian stores have a much better selection of mayonnaise than typical US stores do.

• 200 grams (7 oz) of hard cheese
• 1-2 hard-boiled eggs
• 1-2 cloves of garlic
• mayonnaise

Attempt 3

2015-11-21: I made it again, this time with pre-grated cheddar, which makes the salad look quite different since in Russia one uses white cheese. This time I used 1/2 cup of mayo. I'm thinking next time 3/4 cup would be better. And instead of garlic cloves, I used 1 tsp of garlic powder.

• 7 oz of shredded cheddar cheese
• 2 medium-size hard-boiled eggs
• 1 tsp garlic powder
• 1/2 cup of mayonnaise

My friend Mickey posted a link to a savory cauliflower cake. I wanted to delete some of the carbs, i.e, delete the flour, so here is what I attempted.

Ingredients

1/2 medium head cauliflower, trimmed and broken into small florets
1 tablespoon extra-virgin olive oil
1 medium onion, thinly sliced
3/4 teaspoon caraway seed, ground or crushed
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or to taste
3/4 teaspoon salt
8 eggs, room temperature
1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
3/4 cup crumbled feta cheese
3 tablespoons chopped fresh dill, divided

Method

1. Fry onions in olive oil until translucent. Add caraway, coriander and red pepper. Cook for one minute. Remove mixture from heat and allow to cool to room temperature. Once they are cool, proceed to next step.
2. Beat eggs together. Mix with all ingredients. Pour into buttered 8"x8" baking dish. Place into oven preheated to 300°. Cook for 60 minutes. Remove. Let sit for 15 minutes. Serve.

The top of the quiche should be just barely starting to brown around the edges when you remove it from the oven.

This turned out well. I expected it to take 55 minutes to cook, but it took 60. Not quite sure why. I'll try this a time or two more, and then it will be a regular recipe for me.

Ingredients

Butter for the casserole dish
1 onion, diced
10 oz frozen chopped spinach
8 eggs
1 lb of chorizo (uncooked)
2 cups of cheese, shredded

Method

Fry the chorizo and onions together till done. It's hard to tell visually when chorizo is done, but fry it for about ten minutes. Chop and drain the thawed spinach. Preheat oven to 300°F. Butter the casserole dish. Mix chorizo, onions, spinach together. Let cool till you can mix them with eggs and cheese without the eggs immediately cooking. Beat ingredients together. Put in buttered 8x8 casserole. Cook 55 minutes without opening the oven, remove, let sit 15 minutes.

Very tasty. This can now be a standard recipe, I think.

2014-04-30: here is my fourth variation. This time I used beef chorizo, skipped the onion, used eight eggs. Initial cooking time 55 minuytes without interruption, then let it sit 15 minutes. Turned out great. I have now concluded these 8-egg recipes are good at 55 minutes, whereas the 5 egg recipes are good at 40 minutes. I also concluded that if you have bought frozen spinach, you really don't need to boil it before putting it in the mix. Just be sure it is at room temperature and squeeze excess water out, then chop it up fine.

Reheating of one slice (1/4 of the quiche) in my microwave works well over 4 minutes at power level 4.

Ingredients

Cooking oil/butter
1 onion, diced
12 oz frozen chopped spinach
8 eggs
Some fried chorizo (probably about 1 1/4 cups)
2 cups of cheese, shredded

Method

Boil the spinach for 2-3 minutes; drain. Preheat oven to 300°F. Butter the casserole dish. Put oil/butter in frying pan. Add onions, fry till translucent. Add chorizo and spinach to onions. Cool spinach mixture. Beat eggs in a bowl, add shredded cheese and mix together. Add spinach mixture. Place in greased/buttered casserole dish. Bake until top of quiche begins to brown, about 55 minutes. Remove from oven. Let sit 15 minutes before serving.

Comments:

• This turned out well, but I was just a touch concerned about how moist the center still was. Next time give it 60 minutes in the oven, and then let it sit for 15 minutes.

Ingredients

Cooking oil/butter
1 onion, diced
2 cups of spinach, shredded
5 eggs
2 cups of cheese, shredded

Method

Preheat oven to 300°F. Spray casserole dish with non-stick spray (or butter). Put oil/butter in frying pan. Add onions, fry till translucent. Add spinach, fry till wilted and excess moisture has evaporated. Cool spinach mixture. Beat eggs in a bowl, add shredded cheese and mix together. Add to spinach mixture. Place in greased/buttered casserole dish. Bake until top of quiche is golden brown.

Comments:

• On my first attempt I used 12oz of frozen spinach. That was probably too much; you don't get much of the quiche-y/custardy effect. Next time I'll use half the amount.
• It took about 40 minutes to cook, but I opened the oven three times, so I could probably eliminate 5 minutes if that didn't happen.
• I chopped a single serrano in with the frying onions. That added some nice heat without being overwhelming.
• I bet this would be great if you added a teaspoon of cumin toward the end of cooking the onions.

Source: http://www.youtube.com/watch?v=odtIX8dGMgQ

2014-03-23: I tried this recipe again from memory. Misremembered the number of eggs and used 8 instead of 5. That meant it took 60 minutes to bake, but that was with opening the oven a couple times. 55 minutes would probably work next time.