Archive for the ‘Eggs – Chicken’ Category
Pong Mouan Snol (Cambodian Pork Omelet)
February 17, 2018 Lee
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Pong Mouan Snol (Cambodian Pork Omelet)

Recipe here is courtesy Tara's Multicultural Table and her recipe is here, United States.
Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Cambodian
Servings 4 omelets

Ingredients
  

For the Pork Filling

  • 500 grams ground pork, (1 lb)
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2-3 tablespoons preserved cabbage, or to taste, it is salty
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons mushroom sauce

For the Eggs

  • 12 eggs, for 3 egg omelets
  • 2 teaspoons mushroom sauce
  • olive oil, as needed, or use use butter
  • spring onions, thinly sliced

For Serving

  • cilantro, chopped for garnish
  • cucumber, sliced as a side
  • tomato, sliced as a side

Instructions
 

  • In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  • For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  • Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  • In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  • Move the pan around to spread the egg mixture out a bit.
  • Let the egg mixture cook for about a minute, then add ¼ of the meat mixture to ½ of the egg mixture, cook for another minute or until the egg mixture is getting set.
  • Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  • When the eggs are good and set, slide the omelet onto a plate.
  • Add a side of Jasmine rice and some sliced cucumbers and tomatoes.

Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.
* Best Value $1 or Less per Serving,: CAMBODIAN,EGGS - ALL,Eggs - Chicken,PORK
Gulai with Boiled Eggs
January 24, 2018 Lee
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Gulai with Boiled Eggs

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Indonesian
Servings 3 servings

Ingredients
  

  • 4-6 eggs, chicken or duck
  • ½ - ¾ cup coconut milk
  • 1¼ cups vegetable stock
  • 3 tablespoons onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon sambal oelek, or 1 chili, Shortcut
  • 1 teaspoon tamarind pulp
  • 1 teaspoon ground ginger
  • 1 teaspoon galangal
  • 1/2 teaspoon turmeric

Instructions
 

  • For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  • In a pot, add the stock and coconut milk and bring to a boil.
  • While the stock is heating, place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  • Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  • Serve as an appetizer or with rice for a main dish.

Notes

Low cost per serving.
Shortcut: Sambal Oelek.
Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.
* Best Value $1 or Less per Serving,: INDONESIAN,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Burmese Egg Curry
January 21, 2018 Lee
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Burmese Egg Curry

Adapted from an internet recipe.
This sounds really tasty, on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine Burmese
Servings 4 servings

Ingredients
  

  • 8 eggs, chicken or duck
  • 1 can diced tomatoes, (15 oz / 425 g)
  • 3 medium onions, finely diced
  • 1 bunch fresh cilantro, leaves reserved, stems finely chopped
  • 6 curry leaves, optional, this is NOT curry powder
  • 1 teaspoon tamarind pulp, or 1 teaspoon lemon juice
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder, if Thai chili powder, go with ¼ tsp
  • 1 teaspoon fish sauce, or to taste
  • 1 tablespoon vegetable oil
  • ½ cube vegetable stock
  • red radishes, for serving
  • cucumber, sliced, for serving
  • lettuce leaves, for serving

Instructions
 

  • Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock ½ cube.
  • Simmer this mixture for 1-2 hours, stir once in a while, until it reduces, then use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  • While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  • Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  • To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.
: BURMESE / MYANMAR,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Easy Taco Pie
January 12, 2018 Lee
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Easy Taco Pie

This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 packet taco seasoning mix, OR make from a shortcut
  • 3/4 cup water
  • 6 eggs, chicken or duck
  • 1 cup whipping cream
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Cheddar cheese, shredded

Optional Toppings

  • sour cream, OR make from a shortcut
  • fresh tomatoes, chopped
  • fresh avocado, chopped

Instructions
 

  • Preheat your oven to 180 C (350 F) and grease glass pie dish with butter and set aside.
  • Heat a large non stick pan and brown the beef until no pink is visible. Break up the beef as it cooks with the spatula. Just starting with the beef here.
  • Add the taco seasoning and water and reduce heat, cook for a few minutes to reduce the liquid and makes a thick sauce.
  • Add the beef to the prepared pie dish and spread to make an even layer.
  • In a mixing bowl, add the eggs, cream, garlic, salt, and pepper, mix together then pour over the beef. (Yes, I was making two pies.)
  • Top with the cheese.
  • Bake for 30 minutes or until the egg is set and the cheese starting to brown. Let rest for 5 minutes before slicing.
  • Serve with toppings of sour cream, chopped tomatoes, chopped avocado, or toppings of your choice. Enjoy.

Notes

Figure about 125 Baht for the beef and about 90 Baht for the cheese. For 6 servings, this is about $1.05 per serving.
Shortcuts: Taco Seasoning Mix, Sour Cream.
Variant: 1. Use ground pork in place of beef.
Recipe provided by good friend, Patty J. Fike, and the original recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Curried Egg Frittata
December 29, 2017 Lee
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Curried Egg Frittata

Sounds very good. And for your educational tip for today, Indian Curry Powder is not Indian, that is a British mix of spices. True Indian curries uses curry leaves, totally different flavor. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 5 eggs, chicken or duck
  • handful fresh cilantro, chopped
  • 1 tablespoon curry powder, (Indian)
  • 1 teaspoon paprika
  • salt and pepper, as desired
  • 2 tablespoons bacon fat, or oil of choice
  • 1 onion, minced
  • 1-2 Bird's Eye Chilis, seeded and minced
  • 1 1/2 cups tomatoes, diced

Instructions
 

  • In a mixing bowl, add the eggs, cilantro, curry powder, paprika, and salt and pepper as desired. Mix together and set aside.
  • Heat your cast iron pan with the bacon fat or oil of choice on medium heat, when hot, add the onion and chilies and a pinch of salt, saute until the onion is soft then add the tomatoes.
  • Cook for about 10 minutes until the tomatoes are soft. Now give the egg mixture another stir and pour that into the pan and give another quick stir in the pan. Reduce heat to low.
  • Let the mixture cook for about 5 minutes undisturbed, then cover the pan with a large lid and let the eggs cook for another 5-6 minutes, then check to see if the top of the egg mixture is cooked.
  • When the top is cooked, let rest for a few minutes, then cut like a pie and serve.

Notes

Low cost.
Variants: 1. Add diced bell pepper, chopped spring onion, chopped mushrooms, etc. 2. Top with shredded cheese.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Bacon, Egg & Swiss Salad
December 27, 2017 Lee
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Bacon, Egg & Swiss Salad

This sounds very good, and even has a warm bacon dressing. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Salad

  • 7 slices bacon
  • 6 slices Swiss cheese, cut into strips
  • 4 hard boiled eggs, chicken or duck, quartered
  • 1 head romaine, torn, or lettuce of your choice
  • 1/4 cup chives, chopped
  • black pepper, to taste

For the Dressing

  • 1 slice bacon, chopped into 1/2 inch pieces
  • 1 clove garlic, smashed and minced
  • 1 shallot, diced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper. Lay the 7 slices of bacon on the parchment, bake until crispy, 20 to 25 minutes. Remove from oven and chop into bite size pieces, set aside.
  • While the first seven slices of bacon are baking, heat a medium size pan on medium heat and fry the 1 piece of bacon to start making the dressing. Cook until crisp, then add the garlic and shallot. cook until the shallot is soft, about 2 minutes or so. Remove the pan from the heat and whisk in the salt, mustard, vinegar, and olive oil.
  • On a large platter, or using 4 serving bowls, add the lettuce, then bacon, then eggs.
  • Return the dressing to low heat just to warm it then drizzle over the salad. Garnish with the chives and some black pepper as desired.
  • Serve as a lunch or light dinner.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Egg Salad with Capers & Dill
December 19, 2017 Lee
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Egg Salad with Capers & Dill

This is a good egg salad, uses capers and dill which give it a great flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 3 servings

Ingredients
  

  • 6 hard boiled eggs, chicken or duck, peeled, chopped
  • 1/4 cup mayo
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon or lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 small red onion, diced
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon fresh dill, chopped
  • toast, for serving

Instructions
 

  • In a small bowl, whisk together the mayo, zest, juice, salt, and pepper.
  • Large mixing bowl, add the eggs, dill, onion, and add the mayo mixture. Mix to combine.
  • Add the capers and mix in.
  • Cover and place in the fridge for a few hours to chill.
  • Serve on crackers or toast.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Serve on saltine crackers.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,Eggs - Duck,Sides - Salads
Mexican Style Eggs in a Nest
November 28, 2017 Lee
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Mexican Style Eggs in a Nest

Sounds very good, on my to cook list. Two shortcuts to make as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups frozen hash browns, thawed OR make from a shortcut
  • 1 cup Cheddar cheese, shredded
  • 1/2 teaspoon taco seasoning mix, OR make from a shortcut
  • 4 eggs, chicken or duck
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 190 C (375 F). Light grease with butter four 10 ounce ramekins or four 10 ounce Pyrex dishes.
  • In a mixing bowl and the hash browns and cheese and mix to combine, sprinkle on the taco seasoning and toss to mix that in. Divide the mixture into the 4 ramekins, press down on the bottom and sides making a depression in the center, place the dishes on a baking sheet.
  • Bake for 10 minutes. Remove from oven and crack an egg into each dish, season with salt and pepper to your liking. Bake for another 10-20 minutes until the whites are fully set and the yolk is starting to firm up but not hard.
  • Serve.

Notes

Figure about 90 Baht for the cheese. For 4 servings, this is about 66 cents per serving.
Shortcuts: Hash Browns, Taco Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Basic Baked Eggs
November 28, 2017 Lee
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Basic Baked Eggs

Sounds great for a basic baked egg for breakfast, or as I like to do, breakfast for dinner. Only 4 ingredients as well. Looking forward to testing this out.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 eggs, chicken or duck
  • 2 tablespoons milk
  • salt and pepper, to taste

Instructions
 

  • Heat your oven to 160 C (325 F). Lightly grease with butter, two 10 ounce ramekins or two 10 ounce Pyrex dishes.
  • Crack two eggs into each ramekin, spoon milk evenly over the eggs. Sprinkle with salt and pepper as desired to taste. Place ramekins on a baking sheet.
  • Bake for 10-12 minutes or until the whites are completely set and the yolks firming up but not hard.
  • Serve with toast for a breakfast, lunch, or light dinner.

Notes

Low cost.
Variants: 1. Sprinkle shredded cheese over the top of the eggs instead of milk. 2. Use 6 ounce ramekins or Pyrex dishes and one egg each.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Baked Eggs & Spinach
November 28, 2017 Lee
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Baked Eggs & Spinach

Sounds very good and only 4 ingredients, and one of those you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 280 grams frozen spinach, thawed, chopped, squeezed dry
  • 4 eggs, chicken or duck
  • 1/4 cup chunky salsa, OR make from a shortcut
  • 1/4 cup Monterey Jack cheese, shredded or Cheddar

Instructions
 

  • Preheat your oven to 160 C (325 F). Grease with butter four 6 ounce ramekins or four 6 ounce Pyrex dishes. I have both 6 and 10 ounce Pyrex dishes so I will try both sizes to verify what is a better size to use.
  • Divide the spinach into the ramekins then press an indention in the center with the back of a spoon, about 2 inches in diameter. Place the ramekins on a baking sheet.
  • Crack and egg into each depression, top evenly with salsa then cheese.
  • Bake until whites are completely set and yolks are firming up but not yet hard, about 20 to 25 minutes depending on the temp of your oven.
  • Serve with toast for breakfast, lunch or light dinner.

Notes

Low cost.
Shortcut: Salsa.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck