Archive for the ‘EGGS – ALL’ Category
Herbal Eggs
An excellent alternative to just plain hard boiled eggs. These turned out perfect, the family loved these. This recipe already assumes you have hard boiled eggs ready.
Ingredients
- 1 1/2 quarts water, (6 cups)
- 1 packet Bah Kut Teh, herbal seasoning
- 10 fresh Shiitake mushrooms
- 2 whole star anise
- 4 cloves, or 1/8 teaspoon ground
- 1 2 inch cinnamon stick
- 1 1/2 inches fresh ginger, peeled
- 1 head garlic, peeled
- 1 teaspoon cumin seeds, or 1 teaspoon ground cumin
- 1 teaspoon fennel seeds
- 1 tablespoon dark soy sauce
- 10 hard boiled eggs, peeled
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar, or cane sugar
Instructions
- Most everything ready, mushrooms were in the fridge.
- In a large pot, add the first 10 ingredients, bring to a boil. reduce heat to a low boil and boil for 30 minutes.
- Once you have the pot boiling, add the eggs to a mixing bowl and add the dark soy sauce, mix the eggs around to coat them and stain them evenly. Mix the eggs occasionally and set them aside while the pot is boiling.
- When 30 minutes have passed, add the brown sugar, light soy sauce, and the eggs along with the dark soy sauce from the mixing bowl. Bring to a boil then reduce to a simmer, simmer for 45 minutes.
- Remove eggs and drain, allow to cool, then place in an airtight container and store in the fridge for up to 3 days.
- Enjoy as a snack or with a meal for lunch or dinner.
Notes
Low cost
Shortcut: Perfect Hard Boiled Chicken Eggs.
Omelet Sandwich
This is not a recipe, this was a spur of the moment sandwich, and it is brilliant. Omelet fillings of your choice, here is what I used.
Ingredients
- 4 eggs, chicken or duck
- 4 slices bread, your choice
- 1 spring onion, sliced, white and green parts
- 1 plum tomato, diced
- 1/4 cup Cheddar cheese, shredded
- 1-2 teaspoons fish sauce, or to taste
- white pepper powder, as desired
- butter, as needed
Instructions
- Prep the spring onion, tomato, and cheese.
- Crack the eggs into a bowl, add the fish sauce, and a good shake of white pepper or as desired. Mix with a fork.
- Heat a tablespoon of butter in a non stick pan, when hot, pour in the mixed eggs. I use a wok pan so I rotate it around a bit to spread out the egg mixture. When the eggs are almost set, sprinkle in the spring onion, tomato, and top with the cheese, (or fillings of your choice) on one half of the eggs, use a large spatula and fold the other half over the filling, cook for another 30 seconds and remove from heat.
- Toast the bread then butter the slices. Cut the omelet in half with the spatula and top a slice of toast with the half an omelet and top the sandwich with another slice of toast, butter side down. Enjoy!
Notes
Low cost per sandwich.
I winged this and it was spot on perfect, Lee Thayer.
Thailand.
Thailand.
Brian's Frittata aka Egg Pizza
This recipe comes from my good friend, Brian, in northeastern Thailand. This was his creation that follows keto diet rules and is based on simple intuitive cooking, which is how many cooks come up with new dishes. Keto or not, this sounds absolutely delicious! The Egg Pizza part of the name comes from my wife. I made this on 3 Mar 2019 exactly as written and we absolutely loved it, this recipe is a keeper! Links to the Shortcuts are listed in the Notes section.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 10 eggs
- 8 strips bacon, cooked crispy, crumbled
- 1 bell pepper, diced, your choice of color
- 1 onion, diced
- 3-4 spring onions, whites sliced, greens chopped
- 125 grams Cream cheese, softened, ½ block, (4 oz)
- marinara sauce, or pizza sauce, as desired, Shortcut
- Mozzarella Cheese, shredded, as desired
- Italian seasoning, as desired, Shortcut
Instructions
- Preheat your oven to 180° C (350° F). Lightly grease a 9 inch pie dish with butter.
- Onion, bell pepper, and spring onions prepped while the bacon is frying.
- In a mixing bowl or pot, add all the ingredients except the marinara sauce, cheese, and Italian seasoning.
- Mix to combine, if there is a few lumps of cream cheese, no worries.
- Pour the mixture into the prepared baking dish and bake for 20-30 minutes or until the center is set (when a toothpick comes out clean), remove from the oven. Now at this point you have a great frittata, now we're going to take it up a notch.
- Spread the top with marinara sauce as desired, top that with Mozzarella cheese as desired, and sprinkle on some Italian seasoning. I got snap happy with the camera and took the photo before adding the Italian seasoning.
- Place back in the oven until the cheese is melted.
- Slice, plate, add another light sprinkling of Italian seasoning as desired, and enjoy!
Notes
Low cost per serving.
Shortcuts: Pizza Sauce, Italian Seasoning.
Variants: 1. Replace the marinara sauce with salsa and replace the Mozzarella cheese with Cheddar cheese and sprinkle with oregano or even taco seasoning - there, you have a Mexican variant, like a Breakfast Burrito without the tortilla. 2. Use plain tomato sauce, oregano, and Cheddar cheese, highly recommended. 3. Add more bacon and use a 7x11 baking dish, highly recommended. 4. Serve with choice of toast, biscuits, or crescent rolls.
Chives Omelet (韭菜煎蛋)
This is a Chinese dish, and the method / seasonings is shared throughout Thailand and many Asian countries.
Ingredients
- 85 grams Chinese chives, or chives, or spring onion greens, (3 oz)
- 4 chicken eggs
- 1 1/2 tablespoons cooking oil
- 1/8 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1/2 teaspoon oyster sauce
- pinch salt
Instructions
- Slice the chives into about 1/4 inch pieces. In a non stick pan or wok, heat the oil on high heat but not smoking.
- While the pan is heating, crack the eggs into a bowl and beat until frothy. Mix in the sesame oil, fish sauce, oyster sauce, salt, then mix in the chives.
- Pour the eggs into the hot pan.
- As the edges set, check the bottom.
- When golden brown, flip the omelet over and cook until the bottom is golden brown.
- Flip again and remove to a plate.
- Serve family style with rice or toast for sides. Enjoy.
Notes
Low cost per serving.
Baked Eggs with Saffron & Cumin
This sounds interesting and the first recipe I have seen that calls for saffron outside of rice or curry, so this is on my make and taste list for sure.
Ingredients
- 1 tablespoon extra light olive oil
- 1 large shallot, finely diced
- 3 plum tomatoes, diced
- 1 teaspoon ground cumin
- 2 eggs
- salt and black pepper, as desired
- 1 pinch saffron threads, (6-8 threads)
Instructions
- Preheat your oven to 160° C (325° F). Get out 2 medium ramekins (4 1/2 oz). (I will be using 2 small Pyrex baking dishes (6 oz) and will report on how that works out after I make this.) Line a baking sheet with foil.
- Heat a non stick pan on medium to medium low and add the cumin to the dry pan, toast it briefly, stirring constantly, then remove the cumin to a small bowl.
- Same pan, add the oil, when hot, add the onion and saute until softened.
- Add the tomatoes and sprinkle in the cumin, stir and cook until the tomatoes have softened up, just a few minutes, season with salt and pepper as desired. Place half of the tomato mixture into each ramekin.
- Crack and egg into a small bowl, then slide that into a ramekin. Repeat with the second egg. (I like to crack eggs in bowl first to make sure no shell fragments are in the egg.) Crumble up the saffron threads and sprinkle half on each egg.
- Place the ramekins on the prepared baking sheet and place in the oven, bake for 20 to 25 minutes or until the whites and yolks are set. For runny yolks, bake a few minutes less.
- Remove from the oven, sprinkle with salt and black pepper as desired and let cool for 3 minutes.
- Serve with rice, noodles, or buttered toast, enjoy.
Notes
Low cost per serving.
Creamy Ham & Egg Casserole
Not only does this sound good and tasty, it can use leftovers as well, so this may be a nice recipe to keep handy when you have leftover potatoes and hard cooked eggs. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 medium potatoes, cooked, peeled, and sliced
- 4 hard boiled eggs, chicken or duck, chopped, (Shortcut)
- 1 cup cooked ham, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cups sour cream, (Shortcut)
- 1/4 cup dry bread crumbs, (Shortcut)
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180 C (350 F). Grease with additional butter, a 7x11 baking dish.
- In a large mixing bowl, add the potatoes, hard boiled eggs, and ham, toss to combine, then sprinkle in the salt and pepper and toss to mix in.
- In a small bowl, mix together the sour cream and the egg. Gently toss this with the potato mixture.
- Pour the potato mixture into the prepared baking dish.
- In a bowl, toss the breadcrumbs with the melted butter, sprinkle over the casserole.
- Bake for 20 minutes or until bubbly hot and the top is starting to brown.
- Serve and enjoy for breakfast or as a breakfast for dinner (my preference).
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Sour Cream, Bread Crumbs.
Adapted from an internet recipe.
Jammy Eggs
This sounds good, and easier than making deviled eggs. The eggs for this are not quite soft boiled and not quite hard per the recipe.
Ingredients
- 4 chicken eggs, room temperature
- 2 peperoncini peppers, in brine, drained
- 4 sprigs fresh parsley
- 1/4 cup mayo
- 1/2 teaspoon paprika, smoked or hot if you have it
- salt, as desired, to taste
Instructions
- Place the eggs in a sauce pan and fill with water to about 1 inch over the eggs, then remove the eggs, there, you just determined how much water you need in the sauce pan. Place the sauce pan on medium high heat and bring to a boil. When it is boiling, use a slotted spoon and carefully lower each egg into the water. Set your timer for 8 minutes.
- While the eggs are cooking, go ahead and prep the rest. Drain the two peperoncini, remove the stems, and finely dice them. Remove the leaves from the parsley sprigs and finely chop those, and both to a small bowl and mix together.
- In another small bowl, add the mayo and paprika, and mix together.
- Fill a bowl with water and ice. At 8 minutes, remove the eggs with a slotted spoon from the boiling water and place in the iced water. Leave in the iced water for 5 minutes.
- Peel the eggs, slice in half lengthwise and place on a serving tray, sprinkle the yolks with salt if desired.
- Top each egg with the paprika mayo and sprinkle on some of the peperoncini. Serve as appetizers or as a side dish.
Notes
Low cost.
Variant: 1. No peperoncini? No problem, use cornichons, olives, etc.
Adapted from an internet recipe.
White Bean Hash
I love white beans, known as Great Northern beans, or you can use Cannelloni or White Kidney beans. This sounds like an excellent dish. You can use canned beans, drained and rinsed, or fresh cooked dry beans (my preference). I look forward to making and tasting this. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can Great Northern Beans, drained, rinses, or 1 1/2 cups cooked, (Shortcut)
- 4 slices bacon
- 2 leeks, trimmed, sliced, cleaned well, dry on paper towels
- 4-6 eggs, or as desired
- butter or bacon fat, if needed
Instructions
- Heat a non stick pan on medium heat, a cast iron pan would be ideal for this but is not required. When the pan is hot, add the bacon and cook until crispy, turning as needed. When cooked, remove to paper towels, leaving the bacon fat in the pan.
- To the pan, add the leeks, saute for 6-8 minutes or until starting to brown. If you need more fat in the pan, add butter or bacon fat as needed. While the leeks are cooking, chop the bacon.
- Add the bacon back to the pan along with the beans. Stir and cook for several minutes to heat the beans through until nice and hot.
- For the eggs, you have several options, you can cook the eggs in a separate pan, or to reduce clean up, just push the beans to the side and cook the eggs in the same pan, or just make some depressions in the beans and crack eggs into those. With the last method, after cracking in the eggs, cover with a lid to cook the eggs, set whites and runny yolk is the goal.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Great Northern Beans (Pressure Cooker).
Adapted from an internet recipe.
Creamy Mushroom & Egg Toast
To me this sounds really good and I will have to make this soon. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 tablespoons butter, (1/2 stick)
- 500 grams white button mushrooms, sliced, (1 lb)
- 2 cans condensed cream of mushroom soup, (Shortcut)
- 1/2 cup milk
- 4 hard boiled eggs, peeled and chopped
- 8 slices bread, toasted and buttered
- paprika, smoked if you have it
Instructions
- Melt the butter in a large non stick pan on medium heat. When hot, add the mushrooms. Cook and stir often until the mushrooms are cooked through and releasing water, about 6-8 minutes. Remove the pan from heat and set aside.
- In a large microwave safe bowl, whisk together the soup and milk. Cover with plastic wrap and cook on high for 2-3 minutes to heat through. If making the soup with the shortcut, it will be plenty hot.
- To the soup mixture, add the mushrooms plus the liquid from the pan and the eggs. mix together and microwave for an another 3-4 minutes or until nice and hot.
- Serve over buttered toast and lightly sprinkle with paprika to taste.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Recipe adapted from Just A Pinch Recipe Club, Susan Bickta, and the original recipe is here.
United States.
United States.
Tomato Noodles with Fried Egg (西红柿打卤面)
This recipe comes from a friend in Sichuan, China, and sounds delicious. The noodles are not made from tomatoes, tomatoes, eggs and garlic are cooked together and mixed with noodles of your choice. On my to make and taste list.
Ingredients
- 3 medium tomatoes, diced, juicy tomatoes are preferred
- 3 eggs, whisked
- 3 cloves garlic, smashed and minced
- 2 spring onions, sliced, white and green parts separated
- 2 teaspoons salt, or to taste
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 200 grams dried noodles, your choice, (7 oz)
- tomato ketchup, if needed in Step 2
Instructions
- Heat the oil in a wok or non stick pan on medium heat, when hot, add the white part of the spring onions and garlic, stir fry until fragrant, just a minute or two.
- Add the tomatoes and cook, stirring often, until mixture is mostly juice. If your tomatoes were not juicy enough, add a tablespoon of tomato ketchup and stir that in.
- Increase the heat to medium high, drizzle in about 1/3 of the whisked eggs into the tomato sauce, wait about 10-20 seconds for the egg to firm up, give the sauce a quick stir and drizzle another 1/3 of the egg into the sauce, wait again, quick stir, then drizzle in the last 1/3 of egg, wait, quick stir. Remove from heat and set aside.
- Cook the noodles in a saucepan of boiling water until tender, time will depend on the noodles you are using.
- Drain the noodles, then mix the sauce into the noodles.
- Divide between two bowls and garnish with the sliced green part of the spring onion. Enjoy.
Notes
Low cost per serving.
