Archive for the ‘Eggs – Duck’ Category
Creamy Ham & Egg Casserole
January 28, 2019 Lee
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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

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.
* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken,Eggs - Duck,LEFTOVERS,POTATOES
Dill Thai Omelet
June 7, 2018 Lee
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Dill 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 4-6 people. The eggs are mixed into the fresh dill before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 4-5 eggs, chicken or duck
  • handful fresh dill, chopped
  • salt, as desired
  • cooking oil, as needed
  • fresh dill, for serving
  • cooked rice, for serving

Instructions
 

  • Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  • The chopped dill in the bowl is for the omelet, the sprigs of dill are for serving. The eggs, farm fresh.
  • While the pan is heating, break eggs into a bowl. Add the salt and beat with a fork until frothy. My wife is beating the eggs at light speed here.
  • Pour the eggs into the bowl with the dill and mix together.
  • 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. The dill will end up on the top, no worries.
  • Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times from all sides.
  • The bottom is evened out, the dill is spread out, just cooking to set the egg.
  • 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, 20-30 seconds later, the bottom should be browning nicely.
  • When the bottom is browned, flip again to put the dill on the top.
  • Remove from the pan to a plate and serve with rice on the side. Here, this is garnished with fresh dill on the side as well.

Notes

Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Recipe provided by my wife's sister.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Omurice (오므라이스)
May 4, 2018 Lee
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Omurice (오므라이스)

Adapted from an internet recipe.
This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Korean
Servings 2 servings

Ingredients
  

  • ½ medium onion, finely diced
  • 1 spring onion, finely chopped
  • 1 small carrot, finely chopped
  • 120 grams ground pork, or beef, or chicken, or shrimp, (4 oz)
  • 1 tablespoon soy sauce
  • 1½ tablespoons ketchup, plus more for garnish
  • salt and pepper
  • olive oil, for frying
  • 1¼ cups cooked rice, average ¾ cup per serving
  • 4 eggs

Instructions
 

  • Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  • Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  • Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  • When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  • Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  • Drizzle some ketchup on the top of each and serve.

Notes

Low cost.
* Best Value $1 or Less per Serving,: KOREAN,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Kai Yad Sai (Thai Stuffed Omelet)
May 1, 2018 Lee
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Kai Yad Sai (Thai Stuffed Omelet)

These are very good! I enjoy these often when I go to other provinces. This recipe is for 4 omelets, normally when this is served, in Thailand, it is huge so think family style, meaning placed on the table and everyone helps themselves to it.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

For the Eggs

  • 6 eggs, chicken or duck
  • ground white pepper, to taste
  • 1/2 teaspoon fish sauce

For the Pork Filling

  • 250 grams ground pork, (1/2 lb)
  • 2 teaspoons fish sauce
  • 1/2 cup roma tomatoes, finely chopped
  • 1/2 cup long beans, finely chopped
  • 4 small shallots, finely diced
  • 2 teaspoons sugar
  • 1/2 teaspoon soy sauce
  • fresh cilantro, chopped, for garnish
  • spring onion, sliced, for garnish
  • ground white pepper, to taste

To Prepare

  • cooking oil, as needed

Instructions
 

  • In a mixing bowl, add the eggs, fish sauce, and season with white pepper to taste. Beat to combine.
  • In a large non stick pan, heat a splash of oil on medium heat, when hot, add ground pork and us your spatula to break it up as it cooks.
  • When the pork is nearly cooked through, add the fish sauce, tomatoes, long beans, shallots, sugar, soy sauce, and season with white pepper to taste. Cook until the long beans are good and tender then remove and cover.
  • In another non stick pan, heat a splash of oil, when hot add 1/4 of the egg mixture and move the mixture around to cook the bottom and set the top mostly.
  • Loosen the omelet from the pan then spoon on 1/4 of the pork mixture into the center. Fold over two opposite sides.
  • Then fold over the two other sides to make a square.
  • Place a small plate, upside down on the omelet and turn the pan over, leaving the omelet on the plate. Cut an X on the omelet to show the pork filling. Repeat for the remaining omelets.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck,PORK
Roti John (Singapore Omelette Sandwich)
May 1, 2018 Lee
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Roti John (Singapore Omelette Sandwich)

Adapted from an internet recipe.
This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine Malaysian, Singaporean
Servings 10 sandwiches

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 5 eggs, chicken or duck, beaten
  • ½ cup shallots, finely diced
  • 1 green chili, finely diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 10 baguettes, or hot dog buns
  • cooking oil, as needed

For Toppings & Sauce

  • spring onions, sliced, white and green parts
  • green chili, sliced
  • tomato sauce
  • sweet chili sauce
  • Sriracha Chili Garlic sauce
  • mayo

Instructions
 

  • In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  • Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  • Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a thin layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  • Serve with toppings and sauces as desired.

Notes

Low cost per serving.
Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.
* Best Value $1 or Less per Serving,: MALAYSIAN,: SINGAPOREAN,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mexican Deviled Eggs I
April 29, 2018 Lee
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Mexican Deviled Eggs I

Adapted from an internet recipe.
I like hard boiled eggs and I love deviled eggs, so this sounds really good. On my to make list. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 hard boiled eggs, chicken or duck, peeled, Shortcuts
  • ⅓ cup mayo
  • ½ cup Cheddar cheese, shredded
  • 2 tablespoons sour cream, Shortcut
  • 1 tablespoon chives, chopped, or spring onion
  • 2 teaspoons taco seasoning mix, Shortcut
  • fresh cilantro, finely chopped, for garnish

Instructions
 

  • Cut the cooled and peeled eggs in half, remove the yolks to a medium mixing bowl and place the whites on a serving tray or plate.
  • Mash the yolks with a fork then add the cheese, mayo, sour cream, chives (or spring onion), just 1½ teaspoons of the taco seasoning. Mix together.
  • Spoon or pipe the mixture into the egg whites.
  • Dust lightly with the remaining taco seasoning and sprinkle lightly with cilantro. Chill in the fridge until you serve. Enjoy.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
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.
Print Recipe
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.
Print Recipe Pin Recipe
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