Archive for the ‘EGGS – ALL’ Category
Horseradish Deviled Eggs
Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Ingredients
- 8 hard boiled eggs, chicken or duck, peeled
- 2 tablespoons Greek yogurt, or mayo if no yogurt on hand
- 4 teaspoons creamed horseradish
- 4 teaspoons pickle juice
- 1 teaspoon Dijon mustard
- 1 pinch sea salt
- 1 pinch black pepper
- 2 teaspoons fresh dill, chopped
- fresh dill, for garnish
Instructions
- Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
- To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
- Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Add a bit of shredded Cheddar cheese to the yolk mixture.
Adapted from an internet recipe.
Garlic, Potato & Leek Hash
With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
Ingredients
- 1 kilo potatoes, diced, skin on or off up to you, (2 lb)
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 2 leeks
- 3 cloves garlic, minced
- ½ teaspoon paprika
- pinch salt
- 4-5 eggs, chicken or duck
Instructions
- Add the diced potatoes to a medium size pot, add water to cover by an inch and stir in the vinegar. Bring to a boil then reduce heat to medium, cook until just fork tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside. (I use a French fry cutter first, then slice the fries into cubes.)
- Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slices to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are cleaned well.
- Heat the olive oil in a large pan, a cast iron pan would be ideal but I used my good marble pan for this. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
- Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
- When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
- Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing.
- Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs.
- Serve by scooping out a portion of hash with the egg already on top.
Notes
Low cost.
Perfect Hard Boiled Duck Eggs
I tested this yesterday, 8 Nov 2017, times stated are 100% correct, this will be the only recipe I will use to hard boil duck eggs. This applies to duck eggs only, not chicken or quail, I have a links for hard boiled chicken and quail eggs listed in the Notes section.
Ingredients
- duck eggs, older eggs are better, room temp
Instructions
- The amount of eggs is up to you but I normally make batches of hard boiled eggs that will fit in a single layer in the pot at a time.
- Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat.
- When the water starts to boil, jiggling the eggs around, also called a rolling boil, continue to boil for 1 minute, then turn off the heat, leave on the same burner, and cover for 19 minutes without lifting the lid. If you have very large duck eggs, leave covered for 21 minutes.
- At the 19 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
- Now turn off the water and let the eggs sit in the water for about 15-20 minutes. To peel the eggs, first hold an egg pointy end upwards, and tap the lower end on the counter, then tap the egg all over, start to peel from the flatter end, where you tapped first. I cooked 6 eggs to test this, each one perfect, peeled easily, yolk prefect consistency.
Notes
Eggs are low cost, about 6-7 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Chicken Eggs.
Used in Recipes Listed on this Site:
- Elegant Eggs.
- Layered Vegetable Salad.
- Smoky Hard Boiled Eggs.
- Easiest Deviled Eggs, Ever!, made it, GO-TO recipe.
- Egg Lettuce and Tomato Sandwich (ELT), made it, GO-TO recipe.
- Soba Noodle Soup.
- Creamy Ham & Egg Casserole.
- Eggs Goldenrod.
- Mexican Deviled Eggs.
- Burmese Egg Curry.
Breakfast Casserole II
Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 10 eggs, chicken, duck, or a combination of both
- 1/2 cup milk
- 2 cloves garlic, smashed and finely minced
- salt and pepper, as desired
- 1 1/2 cups Cheddar cheese, shredded
- 500 grams hash brown potatoes, OR make from a shortcut
- 150 grams frozen spinach, thawed, water squeezed out
- 1 onion, diced
- 1 green bell pepper, diced
- 1/2 cup fresh mushrooms, diced
- 1 roma tomato, diced
- 1 avocado, sliced
- 1 jalapeno pepper, diced
Instructions
- Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
- Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
- In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
- Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
- Serve.
Notes
The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.
Shortcut: Hash Brown Potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Indonesian Style Prawn & Quail Egg Curry
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
- 10-12 hard boiled quail eggs, peeled, Shortcut
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled, grated
- 2 red Bird's Eye chilies, finely chopped
- 1½ teaspoons ground turmeric
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 stalk lemongrass, outer layer removed, finely chopped
- 1¼ cups coconut milk
- ¾ cup chicken stock, fresh or from powder
- 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
- spring onion, chopped, for garnish
- cooked rice, for serving
- olive oil, as needed
Instructions
- Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
- Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
- Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
- Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Notes
I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Sipo Egg II
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines and is normally served as a side dish, however, this makes a lot, and is delicious as a main dish, just serve with rice and you have an excellent meal. This is the creamy version of this dish, and it is easy to prepare, and is delicious. Links to the shortcuts are listed in the Notes section.
Ingredients
- 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
- 25-30 hard boiled quail eggs, peeled, Shortcut
- 1 onion, diced
- 1 clove garlic, minced
- ¼ cup butter
- 1 tablespoon cooking oil
- 3 cups frozen mixed vegetables, peas and carrots, thawed
- ¾ cup water
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup cashews, roasted
- ½ cup whipping cream
- salt and pepper, as desired, to taste
Instructions
- In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
- Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft.
- Then add the carrots and peas and stir often and cook for 3 minutes.
- Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
- Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
- Serve as a side with any dish.
Notes
Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.
Variants: 1. Add diced ham or spam. 2. Use 4 cups of peas and carrots instead of 3 (I used two 340 g / 12 oz steamable bags).
Sipo Egg I
Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is the quick non creamy version, and it does sound good. On my to cook list for sure, and soon. Link to the Shortcut is listed in the Notes section.
Ingredients
- 4 cups frozen mixed vegetables, peas, carrots, corn, thawed
- ½ cup cashews, raw or roasted, your choice
- 18-20 hard boiled quail eggs, peeled, Shortcut
- 500 grams fresh shrimp, pealed, deveined, tail removed, (1 lb)
- 1 onion, diced
- 2 cloves garlic, minced
- ½ cup chicken stock, cold
- 3 tablespoons corn starch
- 2 teaspoons sesame oil
- salt and white pepper, to taste
- 3 tablespoons butter
Instructions
- In a measuring cup add the cold stock and mix in the corn starch, set aside.
- In a large non stick pan, melt the butter then cook the garlic and onion until the onion is soft, add the mixed vegetables and cook, stirring often, for 3 minutes.
- Pour in the stock, add the cashews, shrimp, and quail eggs. Bring to a low simmer and cook, also stirring once in a while, for 3 minutes.
- Mix in the sesame oil and season with salt and white pepper powder, serve as a side dish or a light main dish.
Notes
Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Mushroom & Egg Salad
The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
Ingredients
- 500 grams button mushrooms, or Shiitake, diced
- 1 medium onion, finely diced
- 1 clove garlic, smashed and minced
- 4-5 hard boiled eggs, peeled and diced
- 1/4 cup fresh dill, chopped
- 1/2 cup mayo
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, or lime juice
- salt and pepper, to taste
- olive oil, as needed
Instructions
- For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
- Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
- Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
- Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
- Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
- In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
- Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.
Notes
Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs.
This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.
Chinese Stir-Fried Tomatoes and Eggs II
This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Ingredients
- 2-3 eggs
- 2 medium tomatoes
- pinch salt and pepper
- 1/4 cup cooking oil
- 1/8 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1 spring onion, cut into 1 inch pieces
Instructions
- In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
- Remove the cores from the tomatoes and cut them into wedges.
- Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
- Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
- Serve.
Notes
Low cost.
This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.
Chinese Tea Eggs (Marbled Eggs)
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Notes section.
Ingredients
- 5-6 hard boiled eggs, or 15 to 20 hard boiled quail eggs, Shortcuts
- 1 tablespoon loose tea leaves, or 2 tea bags
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 3 pieces whole star anise
- 1 stick cinnamon
- 1 teaspoon Sichuan peppercorns, or black peppercorns
- 3 slices fresh ginger
- 3 bay leaves
- ½ teaspoon salt
Instructions
- Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
- Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
- Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
- While waiting on the water to boil, use the back of a spoon and tap all over each egg, this makes the cracks needed for the marble effect.
- When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
- Serve as a snack or with a noodle or porridge dish.
