Archive for the ‘EGGS – ALL’ Category
Green Eggs & Ham
Just for fun, and to mark the milestone of reaching 1,000 recipes, Dr. Seuss's Green Eggs & Ham. When I reach 2,000 recipes I may make a recipe for One Fish, Two Fish, Red Fish, Blue Fish. It is just Deviled Eggs and ham slices.
Ingredients
- 4 hard boiled eggs, peeled
- sliced ham, as needed
- mayo, as needed
- green food coloring, as needed
Instructions
- Cut eggs in half lengthwise and scoop out yolk and place the eggs on a plate and the yolks in a bowl, mash yolks with a fork and add a spoon or two of mayo and a squirt of mustard and mix that up, you are looking for a creamy consistency just like deviled eggs. Eggs are in half, yolks removed and mashed, just before the mayo went in.
- Add green food coloring to the yolk mixture a few drops at a time and mix until the desired color is achieved.
- Mix a few drops of food coloring into 1/4 cup water in a small bowl. Roll up 1-2 slices and pierce with a toothpick. Dip into the water with food coloring, drain excess, place on plate. Serve.
- The idea for this was inspired by this children's book.
Bacon Egg & Cheese Fried Rice
Sounds good, can be changed at will to make it a different dish each time, such as two fried sunny side up eggs instead of the omelet, with and without cheese, etc.
Ingredients
- 5 strips bacon, cut into 1/2 in pieces
- 1 small onion, diced
- 4 cloves garlic, smashed and minced
- 3 cups cooked rice, leftover rice would be perfect
- 3 spring onions, chopped, white and green
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons soy sauce
- 2 eggs
- 1 tablespoon milk
- 1 cup Mozzarella Cheese, shredded
- salt and pepper, to taste
Instructions
- Cook the bacon in a pan until crispy, remove from the pan leaving the fat in the pan.
- Same pan, add the onion and garlic and cook in the bacon fat until translucent, about 1 minute. Add the cooked white rice, bacon and chopped spring onion (reserve a tablespoon of spring onion and bacon for garnish). Mix together, then add the butter, soy sauce, salt and pepper to taste. Mix together, then set aside.
- Mix eggs and milk together in a small bowl. Heat another pan with a splash of oil. Add the egg mix to pan. Sprinkle mozzarella on top and cover with a lid until cheese is melted and the flat omelet is cooked through.
- Place the fried rice on a plate, and add the egg omelet on top of the rice. Garnish with the reserved spring onion and bacon. Dig in and enjoy.
Notes
With the cheese, this is about $1 per serving, without cheese, much lower cost.
Variants: Replace the omelet with two sunny side up eggs, add chopped bell pepper, use ground beef, pork, chicken, or even breakfast sausage in place of the bacon, you get the idea.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Mie Goreng
This is an Asian dish, a mix of Indonesian, Malaysian, and Singaporean, as they all make very similar dishes. Vermicelli noodles topped with an egg, sounds good! On my to cook list.
Ingredients
- 200 grams vermicilli noodles, (7 oz)
- 3 teaspoons sesame oil
- 1 clove garlic, minced
- 1 Bird's Eye Chili, minced
- 3 teaspoons fresh ginger, grated
- 1 bunch bok choy, sliced
- 1 tablespoon soy sauce
- 2 eggs
Instructions
- Soak vermicelli noodles in cold water for a minimum 20 minutes.
- Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
- In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
- To serve, portion noodles into a bowl and top with a sunny side up egg. Enjoy.
Notes
Low cost per serving.
Perfect Hard Boiled Chicken Eggs
Yep, as easy as this sounds, I thought I would add this. This is the only method I use and it works every time. This applies to chicken eggs only, not duck or quail, links for those are listed in the Notes section.
Ingredients
- chicken eggs, older eggs are better, room temp
Instructions
- The amount of eggs is up to you but I normally make batches of 6, 9, 10, and 12 hard boiled eggs at a time, the main thing is a single layer in the pot.
- Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat and when the water starts to boil, jiggling the eggs around, also called a rolling boil, turn off the heat, leave on the same burner, and cover for 13 minutes without lifting the lid.
- At the 13 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, drain, peel under running water. Showing 6 eggs ready for a chicken salad.
- Showing no green inside around the yolks. This is right after they were cooled and peeled under running water. If you refrigerate the eggs in the shell, you may have green when you peel them.
Notes
Eggs are low cost, 5 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Duck Eggs.
Used in Recipes Listed on this Site:
- Avocado Deviled Eggs, made it, GO-TO recipe.
- Elegant Eggs.
- Luncheon Crab Bake.
- Bologna, Ham, or Chicken Salad, made it, GO-TO recipe.
- Smoky Hard Boiled Eggs, made it, GO-TO recipe.
- Tuna Egg Salad Sandwiches, made it, GO-TO recipe.
- Layered Vegetable Salad.
- Club Mushroom Casserole.
- Sardine & Sliced Egg Sandwich, made it, GO-TO recipe.
- Russian Style Crab Salad (Крабовый Салат), made it, GO-TO recipe.
- Hard Boiled Eggs in Thai Curry.
- Mediterranean Egg Salad II, made it.
- Mediterranean Egg Salad I.
- Japanese Egg Sandwich.
- Quick Fridge Pickled Beets & Eggs.
- Yellow Pickled Eggs.
- Basic Pickled Eggs, made it, GO-TO recipe.
- Son-in-Law Eggs (Khai Luk Khoei), made it.
- Scotch Eggs.
- Creamed Eggs on Toast, made it.
- Egg Salad III, made it, GO-TO recipe.
- Egg Salad II.
- Egg Salad I, made it, GO-TO recipe.
- Green Mango Salad.
- Chicken Salad II.
- Chicken Salad I, made it, GO-TO recipe.
- Pea & Pasta Salad II.
- Pea Salad, made it, GO-TO recipe.
- Tuna Casserole II.
- Chinese Five Spice Chicken, made it, GO-TO recipe.
- Macaroni Salad, made it, GO-TO recipe.
- Egg Salad with Capers & Dill, made it.
- Pickle Deviled Eggs, made it, GO-TO recipe.
- Deviled Eggs with Pickled Shrimp.
- Horseradish Deviled Eggs, made it, GO-TO recipe.
- Deviled Eggs, made it, several varieties listed.
- Egg Salad on Saltines, made it, GO-TO recipe.
- Chinese Tea Eggs (Marbled Eggs), made it, GO-TO recipe.
- Soy Sauce Eggs, made it, GO-TO recipe.
- Avocado Egg Salad Sandwich.
- Mushroom & Egg Salad, made it, GO-TO recipe.
- Curried Egg Salad Sandwich.
- Bacon, Egg & Swiss Salad.
- Chicken Olivye (Chicken Potato Salad), made it, GO-TO recipe.
- Club Salad.
- Sardine Salad Sandwich, made it, GO-TO recipe.
- Cheater Deviled Eggs, made it, GO-TO recipe.
- Egg & Mustard Crackers, made it, GO-TO recipe.
- Easiest Deviled Eggs, Ever! made it, GO-TO recipe.
- Mayak Gyeran (Korean Marinated Eggs).
- Tuna Salad Deviled Eggs.
- Asian Rice Noodle Soup, made it, GO-TO recipe.
- Egg & Onion Open Faced Sandwiches.
- Crab Stuffed Deviled Eggs, made it, GO-TO recipe.
- Italian Deviled Eggs.
- Egg Lettuce and Tomato Sandwich (ELT), made it, GO-TO recipe.
- Herbal Eggs, made it, GO-TO recipe.
- Soba Noodle Soup.
- Creamy Ham & Egg Casserole.
- Egg Butter (Munavoi), made it, GO-TO recipe.
- Hard Cooked Eggs with Mustard.
- Eggs Goldenrod.
- Deviled Egg Pasta Salad, made it, GO-TO recipe.
- Chicken Macaroni Salad, made it, GO-TO recipe.
- Mexican Deviled Eggs.
- Burmese Egg Curry.
- Chef's Salad Deluxe.
- Chipped Beef & Egg Patties.
Seared Spring Onions with Poached Eggs
Sounds good and easy. On my to try list.
Ingredients
- 2 eggs
- 2 bunches spring onions
- 3 tablespoons olive oil, divided
- 1 teaspoon fresh lemon juice
- salt and pepper
Instructions
- Mince 1 whole spring onion, green and white parts, transfer to a bowl and whisk in 2 tablespoons of the olive oil and lemon juice. Season to taste with salt and pepper, set sauce aside.
- Put the remaining spring onions on a plate. Drizzle with remaining olive oil and toss to coat. Season to taste with salt and pepper. Heat a large cast iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
- Pour 1/2 cup water into each of two 1 cup microwave safe coffee cups, or small Pyrex dishes. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave only one coffee cup or Pyrex bowl (1 egg) at a time on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).
- Uncover and use a slotted spoon to transfer the egg to the top of 1 serving of scallions. Spoon on half of the sauce. Repeat with remaining egg and sauce, serve with toast on the side.
Notes
Low cost.
Adapted from an internet recipe.
Mediterranean Egg Salad I
I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon za'atar
- 2 teaspoons fresh lemon juice
- 4 hard boiled eggs, peeled, chopped
- ½ cup green olives, chopped
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons red onion, chopped
- 2 tablespoon pine nuts, toasted
- salt and black pepper
- toast, for serving
Instructions
- Whisk together the olive oil, za’atar, and lemon juice and add the rest of the ingredients.
- Toss with the eggs, olives, cilantro, onion, and pine nuts, and season with salt and pepper to taste. Cover and place in the fridge to chill for an hour or two.
- Serve on toast.
Notes
Low cost.
Hard Boiled Eggs in Thai Curry
Sounds really good, may have to play around with the types of curries but I am thinking Massaman Curry would be perfect. Eggs can be chicken, duck, or even quail.
Ingredients
- 12 hard boiled eggs, peeled or 36 quail eggs
- ½-1 cup cooking oil, for frying
- 1 link Chinese sausage, diced
- 1 tablespoon coconut oil
- 1 tablespoon red curry paste
- 2 stalks lemongrass, bruised and knoted
- 1½ cups coconut milk
- ½ cup cherry tomatoes, halved
- fresh Thai Basil, chopped, leaves from 2 sprigs
- steamed rice, for serving
Instructions
- Heat the cooking oil in a large pan over medium high heat, when the oil is hot, carefully add the eggs and gently turn them as they cook to golden brown and crispy. Remove to a paper towel lined plate and set the eggs and pan used aside.
- In another large pan, or pot, heat to medium heat and add the diced sausage, stir often, let the some of the fat render out and cook until starting to brown and get almost crispy. Remove the sausage to a bowl and set aside.
- Same large pan or pot used for the sausage, add the coconut oil and heat up, add the curry paste and cook until fragrant, about 2-3 minutes.
- Lower the heat and add the coconut milk and 1½ cups of water, lemongrass, and tomatoes. Stir and bring back to a boil, then lower the heat to a simmer until the tomatoes are tender and wilted, about 5-7 minutes.
- Add the eggs to the pan or pot and the basil, simmer until the eggs are heated through.
- Serve over steamed rice and garnish with the crispy Chinese sausage and fresh chopped Thai basil if desired.
Notes
The eggs would cost about 60 Baht, the link of sausage about 25 Baht. For 6 servings, this is about 37 cents per serving.
Yellow Pickled Eggs
These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups water
- 1 cup white wine vinegar
- 2 tablespoons pickling spice, whole cloves removed
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 6 Bird's Eye Chilis, sliced lengthwise, with seeds
Instructions
- Add the eggs to a large jar or container. Mix the remaining ingredients together in a large bowl, then pour over the eggs. Cover and refrigerate for at least 2 days. Enjoy.
Basic Pickled Eggs
You either like them or hate them. I love them, been years since I had one. I was chatting with a friend on facebook the other day and pickled eggs came up, so here is a basic recipe, several more will follow. I made these 5 July 2017 and tested them on 12 July, outstanding! This is a great basic pickled egg recipe.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups white vinegar
- ½ cups water
- 1 tablespoons pickling spice, whole cloves removed
- 1 clove garlic, crushed
- 1 bay leaf
Instructions
- Place the eggs in a large heatproof container, a 1 quart wide mouth jar would work well.
- In a saucepan, combine the rest of the ingredients and bring to a boil. Remove from heat and carefully pour over the eggs. I fit 9 eggs in this 1 quart mason jar.
- Let cool to room temperature, cover and refrigerate the eggs for 7 days. Enjoy.
Notes
Variants: 1. Add sugar, maybe several tablespoons for a sweeter pickled egg, also try adding ground horse radish for a more intense flavor.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Son-in-Law Eggs (Khai Luk Khoei)
These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 hard boiled eggs
- 1/2 cup fried shallots, make from a shortcut
- 1 tablespoon shallot oil, make from a shortcut
- 1/4 cup brown sugar, packed
- 1/4 cup fish sauce
- 2 tablespoons tamarind pulp
- 3 tablespoons water
- 2 Bird's Eye Chilis, seeded, slivered lengthwise
- fresh cilantro
- vegetable oil, as needed for frying
Instructions
- In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
- Line a baking sheet with paper towels and place it next to the stove.
- When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
- Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
- To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
- Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
- Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.
Notes
Low cost.
For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.
Adapted from an internet recipe.
