Egg Recipes

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Greek Deviled Eggs With Ouzo

6 hardboiled eggs
1 tablespoon ouzo ( greek liquer )
1 tablespoon chopped parsley
1/4 teaspoon fresh chopped mint
3 tablespoon mayonnaisse
6 black olives chopped

Mash egg yolks with ouzo into a smooth paste. Combine parsley , mint and mayo.Blend both mixtures till smooth. Fill egg whites with mixture and garnish with chopped black olives.The anise flavored liquer make thses eggs fragrant and delicious.

Herbed Stuffed Eggs

1 1/3 cup fresh bread crumbs
8 medium hard-cooked eggs
3 tablespoon butter
1/4 cup minced fresh herbs *
1 salt
1 freshly ground pepper
2/3 cup grated parmesan cheese
2/3 cup all purpose flour
2 eggs beaten to blend

Oil for deep frying
Preheat oven to 300°F. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry.
Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites.
Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly. Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.)
Heat oil in deep fryer to 360°F. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve.
*Combine parsley with sage, rosemary or basil.

Huevos Habaneros (Eggs Havana Style)

1/4 cup pure spanish olive oil
1 small onion -- finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 cup tomatoes, canned, drained and chopped
1 or prepared tomato sauce
1/2 cup pimiento -- drained
1 finely chopped
2 tablespoon dry sherry
1 salt -- to taste
1 fresh ground black pepper to taste

8 large eggs
4 tablespoon butter -- salted
1 salt -- to taste
1 fresh ground black pepper to taste
1 tablespoon chopped parsley -- finely
1 chopped
1 for garnish

Preheat oven to 350°F. In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell pepper, and garlic, stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and sherrty, cook until thickened, 15 minutes, and season with salt and pepper. Lightly oil 4 ramekins or au gratin dishes and divide th sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter. Bake until the whites are set and the yolks are still soft, 10 to 12 minutes. Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes. (Place each on a serving plate, to protect the table).
Recipe From: Memories of a Cuban Kitchen by Mary Urrutia's

Irish Eggs
1 can (20oz.) corned beef hash
1 teaspoon salt
1/2 cup ketchup
1 small diced onion
4 eggs

Mix all ingredients except eggs. Cover and simmer 10 minutes in a medium skillet. Make four hollows in the surface of the hash and break eggs into each hollow. Cover and simmer until eggs are done.
Serves 2 to 3.
Recipe From: The Gookin' O'The Green - February '94 edition - Family magazine.

Mexican Brunch Eggs

4 slice bacon -- diced
1/2 teaspoon dried oregano leaves
1 onion -- minced
6 eggs
2 cloves garlic -- minced
1 1/2 cup cubed jack cheese
1 can (1-lb 12-oz) italian
1 tomatoe
1/4 cup chopped fresh cilantro
2 tablespoon chopped fresh green chilies
1 guacamole (optional)
1/2 teaspoon salt
1 flour tortillas (optional)

In a 10-inch frying pan, cook bacon until crisp. Remove from pan with slotted spoon and drain. Add onion and garlic to bacon drippings in the pan. Cook until onion is soft. Stir in tomatoes, chilies, salt, and oregano. Bring to a boil, stirring constantly. Continue boiling until sauce thickens, about 15 minutes. Reduce heat to low. Crack eggs and slowly slip into sauce one at a time. Sprinkle cheese and bacon over the top. Cover and simmer until eggs are set, about 5 to 7 minutes. Sprinkle with the cilantro. Serve with guacamole and warmed tortillas on the side of the plate, if desired.
Comments: The sauce can be prepared a day in advance. Reheat and slip the eggs in just before serving. Source: San Francisco Encore Cookbook.

Muttachar (Spiced Eggs)

In a heavy frying pan heat oil and saute the onion until golden. Add the chili, tomato and mango and fry a little longer. Pour in the coconut milk and water and bring to a boil. Add the tumeric, paprika and ground coriander and salt and simmer 5 to 10 minutes.
Rub the curry leaves between your palms to release the flavor, and add them and the fresh coriander to the mixture. Add the lemon juice and simmer for a further 10 minutes.
If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If to be poached, break the eggs gently into the mixture and cook for 3 minutes.
This dish can be served with rice or with snippets of toast or good bread to mop up the delicious juice. Recipe From: Two Fat Ladies Show

Oua Umplute (Stuffed Eggs)

12 single eggs, hard boiled
1/2 cup chicken breast, ground fine
1 tablespoon butter
1 tablespoon sour cream
1 teaspoon prepared mustard
1 pinch salt
1 black pepper, to taste
1 mayonnaise

Remove shells from eggs. Slice in half and remove yolks into a bowl.
Smooth the yolks with a fork so they will not be too lumpy. Grind chicken very finely in processor or grinder. Add to yolks, chicken, butter, sour cream, mustard, salt & pepper. Fill eggs and serve with mayo.

Pickled Eggs

3/4 cup juice from canned beets
3/4 cup vinegar
1/4 cup brown sugar
1/2 teaspoon salt
2 cloves, whole
6 eggs, hard cooked, peeled

Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan. Bring to a boil. Cool.
Place eggs in a quart jar. Add beet juice mixture.
To keep eggs immersed in the pickling mixture, fill a small plastic bag (intended for food use) with water; fasten securely to prevent leakage; and place on top of eggs.
Refrigerate overnight.
For optimum eating quality, use within 2 days of preparation.

Polish Red Beet Eggs

1 dozen eggs
1/4 cup white vinegar
1 tablespoon salt
5 tablespoon sugar
1 can red beets (1 pound)
1 large onion; sliced
3 cup water

Hard boil eggs and peel. While eggs are still warm, boil together water, vinegar, sugar, and salt. Add beets, onions, and eggs to hot mixture. Refrigerate at least 24 hours.

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