Triple Take: We're Egging You On

By Valarie Carter / Photography By Brooke Allen | Last Updated March 01, 2015
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Cracking eggs

Thinking outside the omelet—both sweet and savory.

With eggs as the star of our spring Triple Take series, in which we challenged accomplished home cooks, culinary professionals and our own Edible Tulsa kitchen crew to come up with tempting variations on the same key ingredient, we simply couldn’t adequately express our love for them in only three examples. With their countless ways of preparation we decided to feature eggs from both the sweet and savory point of view.

Home cooks Daryn Bridwell and Jeff Walker give us a rice breakfast bowl and sky-high popovers. Feast your eyes on shakshuka from Laffa and macarons from Antoinette Baking Co. as our contributions from the pros. And the Edible Tulsa kitchen team wholly utilizes separated eggs in a savory soufflé as well as the classic dacquoise, a layered meringue dessert.

THE PRO: SAVORY

Miranda Kaiser, owner of Laffa Medi-Eastern Restaurant and Bar located at 111 N. Main St. in the Brady district makes a mean version of shakshuka, a Tunisian dish consisting of eggs poached in a savory and often spicy tomato sauce.

THE PROS: SWEET

Molly Martin and Andrea Mohn’s Antoinette Baking Co. makes a mighty fine macaron. Located in Brookside on 3305 S. Peoria, look for daily macaron specials that include offerings such as espresso cardamom, raspberry champagne, lemon thyme, chocolate smoked ganache and blood orange vanilla bean.

THE HOME COOK: SWEET

Jeffrey Walker, professor of English at Oklahoma State University, grew up in Chambersburg, PA, and learned how to make pies in his youth at his grandmother’s side. Since then he has embraced baking pies and steaming puddings as an enjoyable sideline, and he often cooks dishes from his favorite mysteries, such as spotted dick pudding or fig and cherry tarts. He says it took him only 30 years to perfect his popovers.
Recipe: Jeff's Incredible Popovers

THE HOME COOK: SAVORY

Daryn Bridwell is married to her high school sweetheart, Dru, with whom she has two children Cade, age 10 and Camryn age 6. As a stay at home mom she is involved in her children’s PTO and focuses on a healthy lifestyle for both she and her family. She believes in cooking from scratch and using whole foods. Her passion for cooking and entertaining her family and friends is what truly makes her happy.
Recipe: Daryn's Breakfast Bowl

THE EDIBLE TULSA KITCHEN: SWEET

Recipe: Lemon Dacquoise Cake

THE EDIBLE TULSA KITCHEN: SAVORY

Recipe: Spring Green Souffle

Jeff’s Incredible Popovers

Jeff’s Incredible Popovers baking
“Follow these instructions exactly,” Jeff ordered. We wouldn’t dare deviate, as these are the most beautiful popovers we’ve ever seen … or tasted. Enjoy popovers with sweet or savory...

Daryn’s Breakfast Bowl

Daryn’s Breakfast Bowl
“This is my “new” comfort food!” said Daryn Bridwell.

Lemon Dacquoise Cake

Lemon Dacquoise Cake
This delicate and airy dessert is delicious any time but the preparation works best in lower humidity, so plan accordingly. This recipe perfectly utilizes 6 fresh local eggs.

Spring Green Souffle

Spring Green Souffle
Though this cheesy soufflé is loaded with greens, don’t be afraid to serve it alongside a green salad. Be sure to pack the salad with other vegetables for variety.
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