Dragons Eggs Recipes

DRAGON EGGS

Steps:

• For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
• In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
• For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
• Start heating water in the bottom of steamer on the stovetop to bring to a boil.
• To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
• Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
• When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.

DRAGON EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
• Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
• Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
• Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
• Pour salsa onto a plate and assemble eggs upright into the salsa.

DRAGON EGGS

Steps:

• Mix together rice, cheese, carrots and oats.
• Add spices, i use salt and pepper and basil or curry or chili or rosmary. feel free to add your favorite herbs and spices.
• Form balls (eggs) out of the mixture and cool for at least 1 hour if you can.
• Roll your eggs in breadcrumbs and fry in a frying pan with hot oil.

DRAGON EGGS

Steps:

• Crush the cheese crackers into crumbs by placing them in a zip bag and crushing them into super small pieces. I use a food processor to make sure they are finely crushed.
• Have your dragon heat your hearth to 375 degrees F. and spray your flat cookie sheet with some spray on oil to coat lightly.
• Take enough raw sausage meat to make a ball about the size of a racquet ball or tennis ball. I think we weighed them at about 4 to 6 oz. each. Then flatten it in your hand into about a 4" disc. and about 1/4 to 1/2 inch thick.
• Place a hardboiled egg in the center and bring the sausage meat up around the egg. Make sure that you seal the meat well around the egg. Set aside on a piece of parchment and repeat the process for the 11 remaining eggs.
• Set up a coating station. Flour in one bowl, beaten eggs in the next bowl and the crushed cheese nip crackers in the third bowl.
• Roll each Dragon egg in flour then egg then the cheese cracker crumbs. make sure to coat the egg completely.
• Place the coated Dragon Eggs on your lightly oiled cookie sheet and place in a 375 degree oven for 40 minutes or until browned and sausage is cooked.
• Let cool slightly and serve for breakfast with the sweet mustard dipping sauce. You could also serve them for a light dinner with a green salad on the side. Just microwave 1 egg for 40 secs in the microwave.
• You can make these eggs ahead of time and cool them completely, then place one egg in a zip-lock bag and put in the refrigerator. They are a great grab and go breakfast for your busy work day breakfast. 40 sec. in the microwave and you are ready to go.
• To Make the sweet mustard dipping sauce, whisk together the Mayonnaise, Mustard and Honey. and serve with your Dragon Eggs.