Archive for the ‘Eggs – Duck’ 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.
Soy Sauce Eggs
This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6-8 hard boiled eggs, or soft boiled, peeled, chicken or duck
For the Marinade
- 1 tablespoon Chinese 5 Spice powder
- 4 cups water
- 1 1/2 teaspoons sugar
- 3/4 cup soy sauce, low sodium if you prefer
- 1 tablespoon rice vinegar
Instructions
- Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
- Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
- To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.
Notes
Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Make with hard boiled quail eggs.
This recipe for Soy Sauce Eggs is from China Sichuan Food.
Sausage, Pepper, and Onion Frittata
Sounds really good, a twist on the favorite of Sausage, Peppers, and Onion. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams Italian sausage, OR make from a shortcut
- 8 eggs
- 1 large onion, halved, thinly sliced
- 2 bell peppers, your choice of color, thinly sliced
- 1/2 Mozzarella Cheese, shredded or cubed, optional
- 2 teaspoons fresh oregano leaves, chopped, optional
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Preheat your broiler. In a large oven proof skillet (cast iron would be ideal), heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1 inch pieces or so, until browned, about 5 minutes. Remove to a plate.
- To the same pan, add the remaining oil. Cook the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes.
- While the onion and peppers are cooking, in a large mixing bowl, beat the eggs with salt and pepper to your liking until the yolk and whites are very well combined.
- Add the sausage back to the pan, season with salt and pepper to your liking and spread out in an even layer. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs.
- Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, 5 minutes. Sprinkle the mozzarella and oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown.
- Remove from the oven and allow the frittata to sit in the pan for 5 minutes before slicing. Cut into wedges and serve alongside a simple salad as breakfast, lunch, or dinner.
Notes
Low cost, if making the sausage from ground chicken, even less cost.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
Moroccan Eggs
Also known as Shakshuka. This can be a breakfast, lunch, or dinner dish. I will have to try this version.
Ingredients
- 1 can whole tomatoes, drained, reserve juice, and chopped
- 6 spring onions, sliced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon honey, if needed
- 3 tablespoons cilantro, chopped
- 4 eggs
- 4 cloves garlic, smashed and minced
- pinch cayenne pepper, or to taste
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Pour the olive oil into a small to medium non stick or cast iron pan over medium heat. Cook the spring onion until softened, then add the garlic, cayenne, and cumin. Next add the tomatoes, salt and pepper, and a bit of tomato juice from the can as well if you desire. Add the honey if the tomatoes are not sweet enough to your taste. Simmer for 15 minutes until the mixture thickens a bit.
- Once mixture is thickened, crack one egg in each quarter of the skillet. Spread the whites with a fork so that they cover the surface more evenly if you desire. Cover with a lid (I use a glass lid so I can see what is happening) for about 2-3 minutes to set the eggs to your liking. Serve garnished with cilantro and warm fresh bread on the side.
Notes
Low cost, under $1 per serving, easily.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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.
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.
