Archive for the ‘EGGS – ALL’ Category
Deviled Egg Salad
April 6, 2018 Lee
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Deviled Egg Salad

Sounds absolutely wonderful, on my to cook list.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 12 hard boiled eggs, peeled, chopped
  • 1/4 cup spring onion, sliced, green and white
  • 1/2 cup celery, chopped
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons Dijon mustard
  • 1/3 cup mayo
  • 1 tablespoon apple cider vinegar, or white wine vinegar
  • 1/4 teaspoon tabasco sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions
 

  • Place the prepared eggs, spring onion, celery, and bell pepper in a large mixing bowl and toss together.
  • In a small bowl, mix together the mayo, mustard, Tabasco sauce, and the vinegar.
  • Stir the dressing into the egg and veggies and season with paprika, salt, and pepper to taste. Refrigerate for several hours to chill it fully before serving.

Notes

Low cost.
This recipe for Deviled Egg Salad is from Simply Recipes.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,Sides - Salads
Steamed Eggs (Rice Cooker)
April 2, 2018 Lee
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Steamed Eggs (Rice Cooker)

Simply Recipes, Elise Bauer, United States.
I found this recipe on a friend's web site and decided to give this a try. I use a small rice cooker (1 liter) with a steamer tray, a steamer basket in a pot works equally as well. The size of the steamer basket, size of the eggs, if eggs are layered, and even elevation will play a role in the time to get perfect hard cooked eggs.
5 from 2 votes
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Prep Time 1 minute
Cook Time 12 minutes
Total Time 13 minutes
Cuisine American
Servings 8 eggs

Equipment

  • Rice Cooker

Ingredients
  

  • 8-10 eggs, chicken, room temperature
  • water, as needed
  • ice, as needed

Instructions
 

  • Add about 1 to 1½ inches of water to your rice cooker insert and add the steamer tray and cover, if using a pot with a steamer basket, add the basket then add water to where it just touches the bottom of the steamer basket then cover. Turn the rice cooker to Cook setting and for a pot, turn to medium to high heat. Get the water boiling and making steam.
  • Remove the steamer tray and cover the pot, add the eggs to the steamer tray, place tray on the cooker, for a pot, remove from heat, add the eggs then put back on the heat. For a pot, adjust the heat needed to maintain a gentle boil.
  • Set your timer for 6 minutes for soft cooked and 10 minutes for hard cooked with a slightly soft yolk center, or 12-15 minutes for fully cooked through yolks. (I used 15 minutes and the eggs were perfect). If you are using two layers of eggs, increase the time by 1 to 2 minutes. (My little rice cooker doing its thing.)
  • Place a large bowl in the sink and fill will ice, then fill with water, when the time is up on the eggs, transfer the eggs with a slotted spoon into the ice water, as the ice melts, turn on the tap to keep the water running into the bowl for 5 to 10 minutes to cool the eggs.
  • When the eggs are cooled, take each egg and crack all over and return to the water. Once all eggs are cracked, start peeling them under running water, rinse off any shell fragments, place in another bowl, cover, and refrigerate until used.
  • I hard cooked 10, previous photo shows 9, here is number 10. I took the ugly egg, the white was broke, and sliced in half, and as you can see, absolutely no green from over cooking. The whites were perfect in taste, not rubbery at all. Yolk was perfect.

Notes

Low cost.
These can be used in any recipe calling for hard or soft boiled eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker,INGREDIENTS
Egg Salad on Saltines
March 25, 2018 Lee
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Egg Salad on Saltines

This is from a good friend, and is so simple, it is brilliant. You need 3 items, egg salad of your choosing, saltine crackers, and cherry tomatoes. I normally make a sandwich from egg salad and serve deviled eggs as appetizers, this simplifies the appetizer problem to a lighter and less filling appetizer (or you could be like me and make a bunch of these and call it a meal). No quantities or servings stated as this is a make what you need recipe, more of a guide than a recipe really. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • egg salad, your preference or from my Shortcut
  • saltine crackers, as needed
  • cherry or grape tomatoes, halved or quartered, up to you

Instructions
 

  • Prepare your own favorite egg salad or prepare from my shortcut, I have several that would work really well and expand your ex salad experience (listed below), or your choice to use a store bought egg salad.
  • Place a good spoonful of chilled egg salad on a saltine cracker, stick half or quarter of a cherry tomato in the egg salad. Arrange on a tray, serve as an appetizer.

Notes

Low cost.
Shortcuts: Basic Egg Salad, Egg Salad with Capers & Dill, Mushroom & Egg Salad, Mediterranean Egg Salad.
Variants: 1. For the Basic Egg Salad, add half of a pickle slice instead of the tomato. 2. For the Egg salad with capers and dill, add a sprinkling of fresh chopped dill and a half of pickle slice. 3. For the Mediterranean Egg Salad, use the tomato half or quarter and some fresh dill.
Inspired by a good friend, Kristi Fancher Brown.
Unites States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,EGGS - ALL
Poached Eggs (Silicon Poacher)
February 22, 2018 Lee
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Poached Eggs (Silicon Poacher)

I really like poached eggs, but I absolutely suck at making them by dropping in hot water so I bought some silicon egg poachers, easy to use.
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Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 chicken eggs
  • 4 slices toast, buttered
  • 4 silicon egg poachers

Instructions
 

  • Heat a pot (with a lid) of water to simmering. Lightly grease each silicon cup with butter.
  • Crack an egg into each cup. Once the water is at a nice simmer, place each silicon cup into the water, they float as well. Cover the pot and set a timer for 6 to 7 minutes depending on how you like your poached eggs.
  • When the time is done, remove each cup from the water using a slotted spoon.
  • Use a spoon to go around each egg to loosen them and scoop out each one onto a slice of toast.
  • Serve with sides of your choice.

Notes

Low cost.
Adapted from an internet site regarding the use of silicon egg poachers.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
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.
Print Recipe
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.
Print Recipe
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.
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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