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Posts Tagged ‘Eggs’

There are two kinds of people in this world.  Runny yolk people and hard yolk people.  I am definitely in the former category.

I don’t see the point of overcooking an egg to death and not being able to enjoy the runny, gooey deliciousness that is a properly cooked egg yolk.

These eggs **sigh** these eggs were incredible.  Everything you want out of an egg and more.  They were amazing on top of our roasted asparagus side dish, but you could serve them just about anywhere at any time of day.

Thank you to The Novice Chef for the recipe.


INGREDIENTS
4 Eggs
2T. Flour
1 Beaten egg
1/2C. Italian breadcrumbs
Salt and Pepper
Oil for frying

DIRECTIONS
Bring a pan of water to a boil and gently submerge the eggs into the water.  Boil for 5 minutes.  Remove and place in a bowl of ice water to cool the eggs – this should take about 15 minutes.

When cooled, gently peel the eggs and set aside.

Heat 2C. oil in a saucepan.  While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.  Mix a little salt and pepper into the breadcrumbs.  Dredge each soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs.  Then, re-dredge the egg in the yolk and a second time into the breadcrumbs for a nice thick coating.

When the oil reaches 350 degrees, gently place one egg at a time in the hot oil using a wire spider or other slotted spoon.  Gently turn the egg with the strainer to brown on all sides.  This should only take no more than 30 seconds. Remove the egg to a paper towel and continue with the rest of the eggs.

Serve immediately.

Husband Rating – 4.5 out of 5 – “I wish I hadn’t let mine get cool before eating – these are best hot – and boy are they good!”

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Ham and Egg Cups

This, and a big watermelon salad, are the other dishes I brought to my office last week.  These made for a very cute presentation and were demolished by my co-workers…I guess they were good!!

INGREDIENTS
Sliced deli ham
Eggs
Cheese of your choice
Chopped Chives
Salt and Pepper to taste

DIRECTIONS
If using a mini muffin tin – slice ham in half and neatly arrange into mini muffin tin well.  Fill with scrambled eggs and a small cube of cheese.  Bake at 375 for 11-13 minutes.  Top with salt, pepper and chives immediately upon removal from oven.

If using a regular muffin tin – Place whole slice of ham in muffin tin well and crack a whole egg into the ham.  Top with shredded cheese and bake at 375 for 15-17 minutes.  Top with salt, pepper and chives immediately upon removal from oven.

Enjoy!

Husband Rating – 4 out of 5 – “Bella made some for my co-workers too (and some without cheese for me) we all loved it!”

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Grandpa’s Favorite Deviled Eggs

Today is my Grandfather’s 80th birthday.  HAPPY BIRTHDAY POP POP!  We had a small family picnic in a local park and I decided to make one of his favorites – deviled eggs.

Whenever I make these, I never measure the ingredients (it’s one of those recipes that you’ve been making so long that after a while you just add the ingredients without thinking), but knowing I was going to blog about them, this time I measured.  Just for you!

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INGREDIENTS
1doz. Large White Eggs
3T. Mayonnaise
1/2T. Dark Brown Mustard
1T. Sweet Relish
1/4t. Garlic Salt
Smoked Paprika

DIRECTIONS
Bring a large pot of water to a boil.  Add eggs, remove from heat, cover and let stand 10 minutes.  Drain and allow eggs to cool completely.

Peel eggs and slice in half.  Put yolks in a separate bowl and whites on a plate.

Add mayo, relish, mustard and salt to yolks and stir to combine completely.

Put yolk mixture back into the whites (I like a more rustic look, but if you want to use a piping bag and tip, to make it look pretty, go ahead) and sprinkle with paprika.

Husband Rating – 4 out of 5 – “Should have made more, they are eaten so fast!”

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My First Poached Egg

This weekend, my husband requested poached eggs for Sunday brunch.  I’d never made them before so after Googling (and finding 14,622 ways to poach an egg) I just dove in and tried it for myself.  The first time the water was too hot and the yolk was hard as a rock.  The second time, it was slightly undercooked.  But, third time was a charm!

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INGREDIENTS
Chicken eggs
Salt
Vinegar (optional – I did not use)

DIRECTIONS
Bring a pot of salted water to a simmer.  Take a whisk and stir the water in a circular motion.  Drop the egg into the center of the water ‘tornado’ you have just created (stirring the water helps cool it down a little and the motion of the water helps the yolk wrap around itself in a nice little ball).

Cook 3 minutes and remove with slotted spoon.  Blot on paper towels and serve.

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