Egg-cellent Recipes from Chef Lynn Crawford

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Eggs are one of those wonderful foods that can be incorporated into almost any meal. We start our day with them, mix them into cake batter, fry them and who doesn’t love breakfast for dinner? Living in Canada we have some of the best eggs in the world. To celebrate our amazing egg farmers of Canada, Chef Lynn Crawford has created a delectable egg recipes. Click through the pages for Shallot Crème Brulee, Pasta Ribbons and a Sticky Toffee Pudding.


Shallot Crème Brulee

Prep Time: 30 minutes

Cook time: 45 minutes

Serves 6

For the crème brulée:


4 cups (1 L) 35% cream

1 cup (250 mL) thinly sliced shallots
1 tsp (5 mL) salt

8 egg yolks

2 tbsp (30 mL) sugar


Step 1 – Preheat the oven to 350°F (180°C).

Step 2 – In a medium saucepan over medium-high heat, combine the cream, shallots and salt. Heat the cream until it is very hot but not boiling, about 5 minutes. Remove from heat and strain.

Step 3 – In a large bowl, whisk the egg yolks, then slowly whisk in the hot cream.

Step 4 – Pour the mixture into 6 shallow crème brulee dishes and place in a shallow baking dish. Pour boiling water into the pan to come halfway up the sides of the dishes. Bake until the custards are set when gently shaken, about 30-40 minutes.

Step 5- Remove the custards from the water bath, cool to room temperature and refrigerate until firm.

Step 6- When ready to serve, dust each dish with sugar and using a hand held torch caramelize for a minute or so until golden brown. Top with chili clementine glazed salmon and watercress salad.

For the salad:

2 pieces Chinook salmon, about 4 oz (125 g) each, deboned and skinless

2 Clementines segmented, zest & juice reserved

2 tsp (10 mL) canned chipotle in adobo sauce, finely chopped

1 tsp (5 mL) honey

1 tbsp (15 mL) soya sauce

1 tsp (5 mL) Worcestershire sauce

1 bunch watercress, stems removed

4 radish, thinly sliced

½ small cucumber, thinly sliced

3-4 piece gherkins, thinly sliced

Lemon Herb Vinaigrette, see recipe below

Salt and freshly ground black pepper


Step 1 – Place the fish in a large shallow baking dish.

Step 2 – In a small bowl, combine the Clementine juice and zest, chipotle, honey, soya sauce and Worcestershire sauce. Pour over the fish to marinate. Cover and refrigerate for at least 2 hours.

Step 3- Preheat the oven to 450°F (230°C).

Step 4- Line a rimmed baking sheet with parchment paper. Season the salmon with salt and pepper. Roast in the oven for 8-12 minutes, or until the fish flakes easily when tested with the tip of a knife.

Step 5- Meanwhile, toss the watercress, Clementine segments, radish, cucumbers, gherkins with the vinaigrette (recipe below) in a large bowl. Add the salmon at the last moment before serving and season well with salt and pepper. Top the crème brulee with the salad and serve.

For the Lemon Herb Vinaigrette:



¼ cup (50 mL) lemon juice

¼ cup (50 mL) white wine vinegar

1 tsp (5 mL) Dijon mustard

2 tbsp (30 mL) minced shallots

½ tsp (2 mL) salt

1 ½ cups (375 mL) canola oil

1 tsp (5 mL) finely chopped parsley

1 tsp (5 mL) finely chopped chervil

1 tsp (5 mL) finely chopped chives


Step 1 – In a medium bowl, whisk together the lemon juice, vinegar, mustard, shallots and salt.

Step 2- Add the oil in a slow stream, whisking until emulsified. Add the chopped herbs and stir until fully incorporated.

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Festive Pasta Ribbons

Prep Time: 1 hour

Cook time: 30 minutes

Serves 6-8

Butternut squash purée


1 butternut squash, cut in half lengthwise and seeds removed

4 tbsp (60 mL) butter, diced

1 tbsp (15 mL) salt

2 tbsp (30 mL) honey

Step 1- Place both halves of the squash, face down, on a baking sheet and pour a little water into a pan. Bake in a 350°F (180°C) oven for 30-40 minutes or until the squash is fork tender. Remove from the oven.

Step 2- Using a spoon, begin scraping out the flesh of the squash from the skin and place in a food processor. Add butter, salt and honey, blend until smooth. Place in a small pot to stay warm.

Brown butter sauce


1 lb (450 g) fresh pasta, cut into 1 inch ribbons, see recipe below (or store bought)

1 cup (250 mL) unsalted butter

¾ cup (175 mL) pine nuts

2 tbsp (30 mL) shallots, finely sliced

1 cup (250 mL) hen of the woods mushrooms, roughly chopped (or substitute with your favorite mushrooms)

6 eggs

1 teaspoon sage, thinly sliced

2 tablespoons chives, finely chopped

½ cup (125 mL) Parmesan cheese

Freshly grated nutmeg to taste

Salt and pepper


Step 1 – Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 4 minutes. Drain pasta, reserving ½ cup pasta water. Set aside separately.

Step 2- Melt butter in a 12” skillet over medium heat. Add the pine nuts and cook, stirring often until golden brown, about 4-5 minutes. Using a slotted spoon, transfer pine nuts to a bowl.

Step 3 – In the same pan sauté the shallots and hen of woods mushrooms, until caramelized, about 4 minutes. Remove from pan.

Step 4- Add pasta, hen of woods mushrooms and half the pine nuts to the skillet and toss until hot. Stir in reserved pasta water to create a sauce, and season with salt and pepper. Finally, add sage and chives.

Step 5- Working in two batches, crack the eggs into the butter, and cook, spooning butter over the yolks, until whites are set but the yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm.

Step 6- Spoon the butternut Squash puree evenly on the bottom of the serving bowls.

Step 7- Divide pasta on top of the squash and top each with an egg. Sprinkle the remaining pine nuts, Parmesan and nutmeg.

Pasta Ribbon Dough


3 cups all-purpose flour

½ cup fine semolina flour

12 egg yolks

4 tablespoons extra virgin olive oil

6 tablespoons cold water


Step 1 – Pile the flour and semolina into a large bowl and make a well in the middle.

Step 2- In a small bowl, add the yolks, oil, 4 tablespoons of cold water and mix together then add to the well. Gradually bring the flour in from the outside. Bring it together into a ball of dough.

Step 3- Knead on a flour-dusted surface until smooth and elastic, about 5 minutes. Wrap in plastic wrap and leave to relax for 30 minutes.

Step 4- Roll out pasta using a pasta roller then cut into thin (approximately 1 inch) ribbons.

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Eggnog Mousse, Cranberry Caramel, White Chocolate Snow

Prep Time: 1 hour

Cook Time: 1 hour

Serves 6

Cranberry caramel


1 cup (250 mL) sugar

3 tbsp (45 mL) 35% cream

3 tbsp (45 mL) unsalted butter

3 tbsp (45 mL) dried cranberries


Step 1- In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork until the sugar is melted and pale gold. Cook the caramel, gently swirling the pan until deep golden.

Step 2- Remove from the heat and carefully add the cream and butter.

Step 3- Return to the heat and simmer, stirring until the caramel is dissolved.

Step 4- Remove from heat and stir in the dried cranberries

Eggnog mousse


3 tbsp (45 mL) dark rum

3 tbsp (45 mL) brandy

1 envelope (1 tbsp – 15 mL) unflavored gelatin

3 large eggs, whites and yolks separated

1 cup (250 mL) sugar, divided

2 cups (500 mL) heavy cream

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) freshly grated nutmeg

1/8 tsp (.5 mL) ground cloves

2 tsp (10 mL) pure vanilla extract


Step 1- Prepare an ice bath; set aside.

Step 2- Combine spirits in a small bowl. Sprinkle with gelatin; let soften, about 5 minutes.

Step 3- Combine egg yolks and 1/2 cup sugar in a heatproof bowl set over a pan of simmering water; whisk until mixture is pale and fluffy, 2 minutes. Remove from heat; whisk in gelatin mixture.

Step 4- Set bowl over pan again; cook, whisking, until the gelatin has dissolved, about 3 minutes.

Step 4- Transfer bowl to the ice bath; scrape down sides of bowl, and whisk until cooled slightly, 1 to 2 minutes.

Step 5- In the bowl of an electric mixer, combine the remaining 1/2 cup sugar with cream, cinnamon, nutmeg, cloves, and vanilla. Whisk until stiff peaks form. Fold one-third of whipped cream into gelatin mixture, then gently fold gelatin mixture into remaining whipped cream.

Step 6- In a clean bowl of the electric mixer, whisk egg whites until stiff peaks form. Fold into cream mixture.

Step 7- Transfer to a serving dish; cover. Chill until firm, at least 30 minutes or overnight. Serve chilled, garnished with coffee caramel and other recommended toppings.

Sticky toffee pudding cake


1/4 cup (50 mL) unsalted butter, room temperature, plus more for pan

1 1/2 cups (375 mL) sifted all-purpose flour plus more for pan

1 1/2 cups (375 mL) chopped pitted dates

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) sea salt

1 cup (250 mL) sugar

1 tsp (5 mL) vanilla extract

2 large eggs


Step 1- Preheat oven to 350°F (180°C). Butter and flour a 9×11 pan.

Step 2- Bring dates and 1 1/4 cups (300 mL) water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda. Set aside; let cool.

Step 3- Whisk flour, baking powder, and salt in a small bowl.