Time 25m Yield 24 egg halves Number Of Ingredients 7 Steps:
Cut eggs lengthwise; remove yolks. Crush Roquefort and mix with caviar, chives, butter, lemon juice, dash of cayenne and mashed yolk of 12 eggs. Fill egg whites through pastry bag. Put in refrigerator until ready to serve.
Time 15m Yield 1-2 serving(s) Number Of Ingredients 9 Steps:
Combine the beaten eggs, milk, hot sauce, and spices. Set aside. Heat a non-stick skillet to medium-high heat and melt butter. Add onion and scatter. Saute, stirring occassionally, to allow the onion to carmelize. When onion is browned to your liking, scatter it evenly around the skillet and lower heat to medium. Add the egg mixture to hot skillet. It will set quickly from the heat, but resist the temptation to move it around. After 1-2 minutes, push the cooked egg to one side, allowing the wet egg to run onto the hot skillet. Continue this on alternating sides of the pan until you’ve got a neat little pillow of browned, oniony, delicious scrambled eggs that are set to your liking. NOTE: Or, if you’re not anal-rententive like me, scramble the eggs however you like and enjoy. It won’t be as attractive, but will be just as tasty.
Time 18m Yield 4 plates, 4 serving(s) Number Of Ingredients 11 Steps:
Fill large skillet halfway with water. Add vinegar and bring to a gentle boil. Meanwhile whisk egg yolks, 2 tbs. water and lemon juice in small saucepan. Cook over low heat, whisking constantly, until bubbles begin to form around the edge of the pan. Whisk in butter, 1 piece at a time, until butter is completely incorporated and sauce is thickened. Remove from heat. Stir in salt, paprika and ground red pepper. Break eggs and carefully add to simmering water. Cook uncovered, gently spooning water over the tops of yolks until whites are set and yolks are cooked, 3 to 4 minutes. Place 1 toasted muffin half on each of 4 plates. Set aside 1/4 cup sliced salmon for garnish. Arrange remaining salmon over muffins. With slotted spoon, place poached eggs on salmon. Spoon sauce over eggs. Top with reserved salmon. Sprinkle with parsley.
Time 20m Yield 1 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 400 Deg F. For each serving, butter an oven proof baking dish. Place spinach in the bottom of the dish. Break eggs over the mixture and sprinkle with bacon and parsley. Drizzle with cream. Bake for 10-12 minutes until yolks are thickened.
Time 10m Yield 24 Number Of Ingredients 7 Steps:
Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well. Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.
Time 50m Yield 1 Dozen, 6 serving(s) Number Of Ingredients 19 Steps:
Other items you will need:-MATERIALS NEEDED: three-quart pot/s (or larger), slotted spoon, small bowls- for cold process, paper towels drying rack DYE PROCESS. Select a natural dyeing agent, and place the recommended amount in the pot. Add 1 quart of soft or purified water and 2 tablespoons white vinegar* per pot. If you are making larger lots of eggs, increase the vinegar at the rate of 1 tablespoon per 16 oz. water. Bring everything to the boil, then lower the heat. Allow to simmer for 30 minutes. Strain dye into a bowl, and let cool a bit. -. HOT PROCESS EGG DYING:. This method involves boiling the eggs in water with the natural colorant. The heat forces the color into the porous egg shell and allows the dye to saturate it thoroughly. This gives a really intense and completely uniform color to the shells. Vinegar fixes the color. Vinegar can"morph" certain colors, such as berries and herbs. Place raw eggs in a pot of strained dye; bring to a boil and allow eggs to cook in the dye-water for the amount of time required to get the color you want, up to 20 minutes. You can allow the eggs to sit in the dye water off the heat for as long as you wish, but place the eggs and dye-water in the refrigerator. Remove eggs, pat dry with paper towel and allow to thoroughly air dry on a drying rack. COLD PROCESS EGG DYING:. This is the method I use most with my kids. First, we boil our white eggs, remove from water and set aside to cool. With the slotted spoon, carefully lower the eggs into the bowl of strained dye and allow to soak for 20 mins to overnight, til you reach the color intensity desired. Follow drying technique for hot process egg dyeing, above. You can, of course, mix colors. First, dip or soak your egg in color#1, then remove soak in color#2, til you reach the desired shade.
