Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
1. Scotch Eggs
Britain's favorite bar food makes a great snack, hot or cold.
6 hard boiled eggs
1 lb. spicy sausage meat
1/2 t dried thyme
1/2 t dried basil
1/2 c flour, divided
1 c breadcrumbs
1 t salt
2 t pepper
1 t paprika
2 eggs, beaten
oil for frying
Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard-boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.
Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
Makes 6 Eggs
6 hard boiled eggs
1 lb. spicy sausage meat
1/2 t dried thyme
1/2 t dried basil
1/2 c flour, divided
1 c breadcrumbs
1 t salt
2 t pepper
1 t paprika
2 eggs, beaten
oil for frying
Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard-boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.
Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
Makes 6 Eggs
2. Egg and Arugula Stuffed Tomato
Cut up a tomato and stuff it with a special egg salad. Almost instant lunch.
3. Egg Salad Sandwich
A classic: egg salad spread it on bread, topped with lettuce and sliced tomato
Egg Salad
6 hard boiled eggs, peeled
1/2 c celery, chopped
1/3 c scallions, chopped
4 T mayonnaise
1 t Dijon mustard
1/4 t Worcestershire sauce
salt and pepper to taste
Mash eggs and mix all ingredients together until well mixed. Makes 4 Sandwiches or Stuffed Tomatoes
Egg Salad
6 hard boiled eggs, peeled
1/2 c celery, chopped
1/3 c scallions, chopped
4 T mayonnaise
1 t Dijon mustard
1/4 t Worcestershire sauce
salt and pepper to taste
Mash eggs and mix all ingredients together until well mixed. Makes 4 Sandwiches or Stuffed Tomatoes
4 . Deviled Eggs
Why wait till your next party to serve this great hors d'ouervre?
How To Cook Perfect Hard Boiled Eggs
Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.
Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.
To Peel Your Hard Boiled Eggs
With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.
Simple Deviled Eggs
6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Crunchy Garden Vegetable Deviled Eggs
6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt
Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.
Breakfast Deviled Eggs
12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped
Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.
How To Cook Perfect Hard Boiled Eggs
Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.
Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.
To Peel Your Hard Boiled Eggs
With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.
Simple Deviled Eggs
6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Crunchy Garden Vegetable Deviled Eggs
6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt
Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.
Breakfast Deviled Eggs
12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped
Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.
5. Pickled Eggs
These come in many varieties. Poking the eggs a few times with a toothpick will help curing (not beet reds --- see below). Figure about 7 days to complete curing. These pickled egg formulas all may be doubled, tripled, etc., as needed. For storage, make in larger quantities and keep in the juice, refrigerated. The pickled eggs will keep months that way or you can can them.
Pickled Eggs from Women's Circle Home Cooking, November 1982
1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled
Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using
Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.
Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.
Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.
Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.
Pickled Eggs from Women's Circle Home Cooking, November 1982
1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled
Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using
Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.
Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.
Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.
Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.
6. Beet Pickled Eggs
Red Beet: Hard-boil the desired number of eggs. Shell eggs and cover in half pickle juice and half beet juice. Keep in refrigerator 3 to 4 days. Drain and serve with garnish. Or start with 1 cup of strongly colored beet juice, either from canned beets or the homemade equivalent. In a small pan, combine beet juice, 1 cup cider vinegar, 1/2 cup sugar, and 1 tsp. salt. Bring to a low boil and hold there for 5 minutes, stirring constantly. Pour over 6 peeled, hard-boiled eggs and refrigerate, tightly covered. Halve to serve. You can add a few slices of cooked whole beet to the mixture.
7. Meatloaf
Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.
2 c bread crumbs
1 lb. ground beef
1 lb. lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 med. onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 t thyme
3 hard boiled eggs, peeled
1/2 t pepper
1 1/2 t salt
Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. This is good to serve with onion gravy. If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8
2 c bread crumbs
1 lb. ground beef
1 lb. lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 med. onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 t thyme
3 hard boiled eggs, peeled
1/2 t pepper
1 1/2 t salt
Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. This is good to serve with onion gravy. If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8
8. Potato Salad
Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.
5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices
Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14
5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices
Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14
10. Scalloped Eggs -- This is an old fashioned recipe.
8 hard boiled eggs
about 3/4 c milk, half & half or cream
about 3/4 c seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon, optional
Pre-heat oven to 350°F. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4-8
about 3/4 c milk, half & half or cream
about 3/4 c seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon, optional
Pre-heat oven to 350°F. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4-8
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