Archive for the ‘Eggs – Chicken’ Category
Egg Butter (Munavoi)
This is a Finnish appetizer, and it is exactly what it sounds like, hard boiled eggs mashed with butter. The west has their egg salad with mayo, the Finns and Estonians use butter. This is surprisingly good! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 hard boiled eggs, peeled, chopped, Shortcut
- 2 tablespoons butter, softened
- sea salt, to taste
- pepper, as desired
- butter crackers, as needed
Instructions
- Let the butter soften in a bowl, then added the chopped eggs.
- Mash together the eggs and butter with a fork until the mixture is spreadable, as you can see the yolks will mash and the whites are finely minced from the fork. Season with sea salt as desired.
- Spread on your favorite butter crackers, bread, or even place on top of several lettuce leaves. Sprinkle some black pepper on if desired, enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
Egg & Mustard Crackers
This is a sliced hard boiled egg recipe that not only sounds good, they are! I made these on 27 Aug 2018, very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 hard boiled eggs, peeled, (Shortcut)
- 12 wheat crackers, think Rosi brand in Thailand
- whole grain Dijon Mustard, as needed
- fresh chives, minced
- black pepper, as desired
Instructions
- Slice the eggs with a slicer or knife.
- Spread some mustard on each cracker, top with a slice of egg, skipping the end pieces, sprinkle on some chives then black pepper. Serve.
Notes
Cheater Deviled Eggs
Easy to prepare snack or appetizer. I made these on 27 Aug 2018. absolutely delicious! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 hard boiled eggs, peeled, (Shortcut)
- 18 butter crackers, or whole wheat crackers
- 2 tablespoons mayo
- 1 tablespoon Dijon mustard
- paprika, as needed
- fresh dill, as needed
- black pepper, as needed
Instructions
- Mix together the mayo and mustard in a small bowl.
- Slice the eggs crosswise with a slicer or knife.
- Spread some mayo mixture on each cracker, top with a slice of egg, skipping the end pieces with no yolk. Sprinkle a pinch of paprika, then pepper, and top with a small snippet of fresh dill. Serve. The 4 on the left are made with whole wheat butter crackers, and the 4 on the right are regular butter crackers.
Notes
Low cost. Use Rosi or Magic brand, less than half of Ritz, which is available but an import, and the taste is the same.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Adapted from an internet recipe.
Hard Cooked Eggs with Mustard
This is a must try for me, this is a change up from deviled eggs, no mayo used, and no mixing anything. Just 3 ingredients, 5 if you would like salt and pepper. This is a make what you need guide.
Ingredients
- 1 hard boiled egg, chicken
- 1 teaspoon whole grain Dijon Mustard
- 2-4 fresh dill stems, small, or 2-4 fresh parsley leaves
- salt and pepper, as desired
Instructions
- Cut the egg in half lengthwise, place on a serving dish, cut sides up.
- Spoon on 1/2 teaspoon mustard on each half.
- Top each egg with 1-2 pieces of dill or parsley.
- Serve as an appetizer, side, or snack.
Notes
Eggs Goldenrod
Now I a make a very good Creamed Eggs, this recipes sounds equally good but is just a white sauce on top of chopped eggs, on buttered toast. This is an old school Southern US breakfast dish. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1/4 cup butter, 1/4 block, (1/2 stick)
- 1/4 cup all purpose flour
- 3 cups milk
- salt and pepper, as desired, to taste
- 6 hard boiled eggs, chicken
- 6-12 slices bread
- fresh chives, chopped, as desired
- butter, for the toast
- paprika, as needed
Instructions
- Cut the eggs in half, remove the yolks to a cutting board. Mince the yolks and set them aside. Chop the whites. Set aside, but do not mix them, keep them separate.
- In a medium sauce pan, melt the butter on medium heat, when melted, whisk in the flour, and continue to whisk until golden in color, 1-2 minutes.
- Whisk in the milk, still whisking, and bring to a low boil, keep whisking until the sauce thickens. Season with salt and pepper as desired. Stir in the egg whites, then remove from heat and set aside.
- Toast the bread, 1-2 slices per serving, after toasting, generously butter the toast. Arrange the toast on plates.
- Spoon the sauce over the toast (If the sauce is too thick, just reheat on low heat.), sprinkle with the egg yolks, top with chopped chives, a light sprinkling of paprika and black pepper.
- Serve with sides of your choice.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Use duck eggs in place of chicken eggs, but keep in mind the yolk is much richer in flavor, and you will get more yolk and less whites.
Adapted from an internet recipe.
Cinnamon Egg Soup
This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Ingredients
- 4 hard boiled eggs, peeled
- 1 tablespoon ground cinnamon
- tofu, I need to clarify amount/type
- 2 cloves garlic, peeled
- 1-2 black peppercorns
- 1 tablespoon fresh coriander leaves, chopped
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cube chicken stock
- 1 cup water, + 2 tablespoons
- 1 teaspoon cooking oil
Instructions
- Using a mortar and pestle, pound the garlic, peppercorns, and coriander together.
- In a medium small pot, add the water, the 1 cup and the 2 tablespoons, and the chicken stock cube. Turn on the heat to medium high and let the water and stock come to a boil.
- While the water is heating, heat a non stick pan with the oil, when hot, add the mixture from the mortar and fry until the garlic is softened.
- Add the soy sauces, salt, and sugar and stir into the mixture.
- Add the eggs to the pan, and just stir fry for a minute or two to take on some intense flavor and then remove from heat.
- Use a slotted spoon and transfer the eggs to the pot of boiling chicken stock, and pour in the contents of the pan.
- Cut the tofu into bite size pieces and add to the pot.
- Bring to a gentle boil and hold that for 10 minutes, reduce to a low simmer for 30 minutes. Remove from heat and allow to cool a few minutes.
- Serve as a side of 2 eggs and tofu with any Thai dish or as a main when served with rice as a side.
Notes
Low cost.
This recipe for Cinnamon Soup with Egg is adapted from Appon's Thai Food.
Steamed Egg with Dried Shrimp & Mushrooms
This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Equipment
- Rice Cooker with Steamer Tray
- Steamer Handles
Ingredients
- 2 eggs
- 1 cup warm water
- 1/4 cup carrot, diced
- 2-3 fresh Shiitake mushrooms, stems removed and diced
- handful dried baby shrimp, optional
- pinch sugar, optional
- pinch salt, not needed if using the shrimp
- pinch white pepper powder
- 1 spring onion, sliced, white and green parts
- 2-4 dashes sesame oil
Instructions
- For the steaming, I will be using my rice cooker, however, a pot with a trivet and lid work just as well. Use of steamer handles to lift the dishes into and out of the steamer tray or trivet is recommended.
- In a mixing bowl, add the eggs and water and mix well.
- Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
- Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
- Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
- Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.
Notes
Low cost.
Scrambled Eggs with Spinach & Parmesan
Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Ingredients
- 2 eggs, chicken
- salt and black pepper, as desired
- 1 teaspoon olive oil
- 3 cups fresh baby spinach, I will determine frozen as well
- 1-2 tablespoons Parmesan cheese, grated
- red pepper flakes, as desired
Instructions
- Crack the eggs into a small, season with salt and black pepper as desired, whisk and set aside.
- In a non stick pan, heat the oil, then add the spinach and cook until wilted, mixing often. about 1 minutes.
- Pour in the whisked eggs and stir to mix in, cook for a bout 1 minute, stir occasionally until the eggs are just set.
- Stir in the cheese, and when mixed, transfer to a plate and sprinkle with red pepper flakes as desired.
- Enjoy with some toast on the side if desired.
Notes
Low cost.
Adapted from an internet recipe.
Sumac Fried Eggs
This sounds good, and as I understand it, Lebanese in origin. USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Ingredients
- 3 tablespoons olive oil
- 1 red chili, seeded and sliced thin
- 3 cloves garlic, peeled, thinly sliced
- 4 eggs
- sea salt
- dried sumac, as needed
Instructions
First Method
- Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
- Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
- Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
- Serve with sides of your choice, rice would be good.
Second Method
- Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
- Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
- Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
- Serve with sides of your choice, rice would be good.
Notes
Low cost per serving.
Oyster Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1½ inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Ingredients
- 4-5 eggs
- 1½ teaspoons fish sauce, OR use a pinch of salt
- 1 cup oyster meat, add more to your liking if desired
- 2-3 spring onions, chopped, green and white parts
- cooked rice, for serving
- cooking oil, as needed
Instructions
- Put a wok or non stick pan on high heat and add about ½ cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about ¼ inch of oil on the bottom of the pan.
- While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
- Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
- Flipped, and some stray oysters being moved around a bit on to the omelet.
- Slide from the pan onto a plate and serve with rice on the side.
- Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.
Notes
Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelet.
