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cream puffs, souffles, omelets and even mousses.
Test your skills on these twoprize winning recipes from the 1985 Virginia Egg Cooking Contest and come out smiling.
Shrimp Mimosa
9 extra large Virginia eggs (for casserole to serve 6) 3 Tbsp. butter 3 Tbsp. flour 11/2 cups hot milk 11/2 cups sour cream 3 tsp. horseradish salt 2 Tbsp. finely chopped sweet onion 1/3 lb. tiny cooked shrimp, minced 24 large cooked shrimp 6 oz. grated parmesan cheese paprika
Hard cook eggs, cool, cut into oblongs. Make cream sauce with butter, flour and hot milk. Stir in sour cream and horseradish. Salt to taste. Mash yolks with a bit of salt, add onion, 1/2 cup of the seasoned cream sauce and the minced shrimp. Pile the yolk mixture into the egg white oblongs. For dinner casserole: Pour remaining cream sauce into 13x9 inch baking dish. Arrange stuffed eggs and large shrimp in rows. Sprinkle generously with cheese and "dust with paprika.
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