HARISSA DEVILED EGGS
Deviled eggs take on a decidedly spicy flavor with the addition of harissa paste. Feel free to decorate them into pumpkins, eyeballs, or ghoulish faces for Halloween!
Provided by thedailygourmet
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
- Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
- Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 1.4 g, Cholesterol 166.2 mg, Fat 5.7 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 233.6 mg, Sugar 0.8 g
DUCK EGG TAPAS
Make and share this Duck Egg Tapas recipe from Food.com.
Provided by Yorky1000
Categories < 15 Mins
Time 13m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 1 minute. Remove the pan from the heat, cover and leave for 15 minutes. Drain the eggs and place in iced water to stop the cooking process.
- Peel the eggs and carefully slice them in half longwise. Remove the yoke (reserving the white) and place in a cup and mash with a fork. Add the mayonnaise, salt, pepper, tomato puree and Tabasco and mash until smooth. Refrigerate for 1 hour.
- Heat the olive oil in a wok and stir fry the prawns for 2 or 3 minutes until pink. Remove and keep aside to cool.
- Spoon the mayonnaise mix into each egg white, top each with a cooked prawn and sprinkle with a little paprika.
- Serve cold with salad or chopped cabbage.
Nutrition Facts : Calories 21.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 30.2, Sodium 217.7, Carbohydrate 1.3, Fiber 0.4, Sugar 0.1, Protein 3.5
DUCK EGG SPONGE CAKE
Duck eggs make this sponge extra light and fluffy - cover in a rich buttercream for a showstopping Easter bake or stunning birthday cake
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease then line 2 x 20cm cake tins with baking parchment and grease the parchment too.
- Crack the duck eggs into a large mixing bowl. Add the sugar and whisk for about 5 mins until pale and fluffy. Keep whisking as you add the melted butter, a little at a time, followed by the vanilla extract.
- Fold in the flour and baking powder with a large metal spoon until you can't see any pockets of flour. Divide the mixture between the two prepared tins and bake for 35 mins or until bouncy to the touch and a skewer poked into the middle of the cake comes out clean. Leave the cakes to cool in the tin, then turn out onto wire racks when cool enough to handle.
- To make the buttercream, tip the butter into a big bowl and whisk with an electric hand whisk. Add the icing sugar, 2-3 tbsp at a time, until it's all incorporated, adding the milk halfway through the process. Scrape the seeds out of a vanilla pod, add them in and whisk again. Transfer half the buttercream to another bowl and, if using, stir your food colouring into one of the mixtures. I used blue and a dash of green to create a classic duck egg shade.
- When the buttercream mixtures are ready and the cake is cold, level the cakes with a bread knife, cut each one in half through the middle and stick all the layers together with the uncoloured buttercream. Cover the whole cake with a thin layer of the coloured buttercream - this will seal in any crumbs. Chill the cake for 30 mins, then cover with the rest of the buttercream and use a palette knife or pastry scraper to make the buttercream flat.
- To finish, sprinkle about 1/4 tsp of cocoa powder onto the cake to create a speckled design. Repeat this in different sections of the cake, then top with a cluster of mini chocolate eggs and serve. Will keep for 2-3 days.
Nutrition Facts : Calories 717 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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16 SPANISH EGG DISHES YOU NEED TO TRY - SPANISH SABORES
From spanishsabores.com
Reviews 14Published Jun 21, 2015Estimated Reading Time 6 mins
- Tortilla de Patatas (Spanish Potato Omelet) If you only try one Spanish egg dish, make it this one. Tortilla de patatas (also commonly called tortilla española) is easily one of the most popular dishes (egg-based or otherwise) in the entire country.
- Huevos Rotos (Broken Eggs) Huevos rotos is one of those dishes that can vary greatly from region to region. But the basic concept is always the same: eggs fried in olive oil, yolks nice and runny, laid atop fried potatoes.
- Pisto con Huevo (Ratatouille with Fried Egg) Zucchini, tomato, onion, potato, and bell pepper are stewed together to create a rich, slightly sweet pisto.
- Huevos Rellenos (Deviled Eggs) One of the easiest Spanish egg dishes is simple deviled eggs. Spanish deviled eggs usually involve some type of seafood and are often made using canned tuna, tomato paste, mayonnaise, and a light sprinkling of paprika.
- Tortilla Francesa (Scrambled Egg Omelet) A “French omelet,” as it’s called here in Spain, is a thin layer of scrambled egg often folded in thirds. It is eaten by itself or with a quick sprinkling of salt.
- Revuelto (Scrambled Eggs) A revuelto, or “scramble,” is another Spanish egg dish that is ripe with possibilities. Revueltos are always served with one or two other ingredients mixed in.
- Salmorejo. Okay, so this one might be a bit of a stretch…but the secret ingredient in the best salmorejo recipe is a hard-boiled egg! And no, not the one that gets diced up on top as a garnish along with bits of cured ham.
- Migas con Huevo (Sautéed Breadcrumbs with Egg) Migas are Spain’s answer to North American-style stuffing. They are made from chunks of day-old bread that have been rehydrated with saltwater and pan-fried with sweet bell peppers, garlic, chorizo, and pancetta.
- Huevos a la Flamenca (Baked Egg and Vegetable Skillet) Huevos a la flamenca, literally “flamenco-style eggs,” might just be the ultimate brunch food.
- Ensaladilla Rusa. Few things hit the spot on a scorching summer day in Spain better than ensaladilla rusa. Despite its name (“Russian salad”—and yes, it does have roots in Moscow), it’s now one of the most typical tapas you’ll find in Spain!
12 DELICIOUS DUCK EGG RECIPES TO TRY AS SOON AS POSSIBLE
From morningchores.com
- Duck Egg Brownies. Brownies were what got me started with this whole love of duck eggs so it is only natural to start here. My student prefers to use a store bought mix to make her brownies.
- Maple Custard. This was the second recipe I had to try after making sure that it was okay to eat duck eggs. Despite the richer flavor of the egg, the lack of sugar in this recipe means that it is not as sweet.
- Duck Egg Over Hamburger. I personally would not have thought of this; however, when an owner/chef of a five-star restaurant recommends a duck egg over a hamburger in a manner that makes your mouth water, you do not second guess him.
- Steak and Eggs. Since we are on the topic of great meats that pair well with eggs, steak and eggs should be something that we eat during a time in which we can really savor it.
- Bacon Hash with Fried Duck Egg. If you are more of a potato person, then this should be right up your alley. The great aspect of this recipe is that you could tweak it to what you like, omitting the shallots and adding peppers or whatever you prefer.
- Duck Egg Pasta. Pasta is super simple to make and this recipe makes it seem that much easier. And fresh pasta tastes so different than what is bought at the store.
- Hard Boiled Duck Egg. This recipe probably seems so simple but boiled eggs are good for so many different recipes and my girls will eat them by themselves.
- Poached Eggs. Poached eggs are sometimes deemed as too hard to make but with practice, they become easier and easier. The taste of a poached egg alone makes the practice worth it.
- Quiche. Quiche is one of my daughters’ favorite breakfast foods and to get my picky eaters excited about something I enjoy, always gets me excited. The flaky crust combined with the eggs and whatever ingredient you want to add in makes for a delectable main dish.
- Mayonnaise. I tweaked this recipe a bit by using light olive oil. Extra virgin, which most people hear about, is really strong, but light olive oil is lighter in taste (hence, the name) and makes for a wonderful mayonnaise.
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