Egg Butter Recipes

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EGG BUTTER MASALA



Egg Butter Masala image

Boiled eggs simmered in a delicious and flavorsome butter masala gravy aka Makhani gravy. Serve this with rice, roti, paratha or flavored rice dishes

Provided by Swasthi

Categories     Side

Time 40m

Number Of Ingredients 15

3 to 4 hard boiled eggs
2 tbsp butter
¾ cup onions (, cubed )
1 cup tomatoes (, ripe , deseeded)
10 cashew nuts
salt ( as needed)
¾ tsp red chili powder
turmeric ( as needed)
2 cloves
2 cardamoms ( / elaichi)
1 stick cinnamon (small)
½ to ¾ tsp garam masala
½ tsp coriander powder ( (optional))
¼ tsp kasuri methi
ginger juilennes ( or ginger garlic paste)

Steps:

  • Prick the boiled eggs with a fork and saute them in 1 tbsp hot butter until golden. Set these aside.
  • In the same pan, saute onions, cashews, tomatoes and salt on a medium to high flame.
  • When the tomatoes turn mushy, add chili powder and turmeric.
  • Fry until the raw smell goes away.
  • Cool this and blend with 3/4 cup water.
  • Heat 1 tbsp butter and add cinnamon, cardamoms and cloves. If using ginger garlic paste, saute it now until the raw smell goes off.
  • Pour the puree to the pan and add little more water to bring the gravy to a consistency.
  • Cook until the gravy thickens. Add garam masala and coriander powder, cook until you see the fats separated. Add kasuri methi and cook for 1 to 2 mins.
  • Add eggs, ginger juliennes and stir.
  • Cover and cook for 2 to 3 mins. If you want you may add some cream
  • Garnish with coriander leaves.

Nutrition Facts : Calories 213 kcal, Carbohydrate 11 g, Protein 9 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 207 mg, Sodium 140 mg, Fiber 3 g, Sugar 5 g, TransFat 0.3 g, UnsaturatedFat 7 g, ServingSize 1 serving

EGG BUTTER (FINNISH MUNAVIO)



Egg Butter (Finnish Munavio) image

Provided by Katja from Savory Lotus

Yield 2

Number Of Ingredients 3

2 hard boiled eggs
2 TBS butter or ghee, softened
unrefined sea salt (I use this one), to taste

Steps:

  • Mash peeled hard boiled eggs with butter (or ghee) with a fork until eggs are broken up and mixture is spreadable. Salt to taste.
  • Serve on your favorite bread, crackers, or salad. Or do what I do and eat it off the fork. ENJOY!

MUNAVOI- FINNISH EGG BUTTER



Munavoi- Finnish Egg Butter image

Make and share this Munavoi- Finnish Egg Butter recipe from Food.com.

Provided by Brenda.

Categories     Breakfast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

4 eggs, Hardboiled, Shelled, crumbled
2 -3 tablespoons butter, softened
salt, to taste (optional)

Steps:

  • Gently mix the eggs and butter together until spreading consistency.
  • Add salt if desired.
  • Spread on bread or toast.

Nutrition Facts : Calories 124.4, Fat 10.7, SaturatedFat 5.2, Cholesterol 226.8, Sodium 110.9, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

EGG BUTTER



Egg Butter image

Use this unusual egg and butter spread as a sandwich filling, or as a topping for crackers or bagels.

Provided by epicureangela

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 4

Number Of Ingredients 4

4 eggs
½ cup butter
1 pinch cayenne pepper
6 drops Worcestershire sauce

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
  • Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 0.9 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 186.1 mg, Sugar 0.3 g

BUTTERED EGG NOODLES (BEST EVER)



Buttered Egg Noodles (Best Ever) image

Make and share this Buttered Egg Noodles (Best Ever) recipe from Food.com.

Provided by David Ball

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

Steps:

  • Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
  • Add egg noodles.
  • Cook until noodles are desired texture.
  • (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
  • (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

Nutrition Facts : Calories 424.8, Fat 25.6, SaturatedFat 15.3, Cholesterol 108.9, Sodium 380.2, Carbohydrate 41, Fiber 1.9, Sugar 1.1, Protein 8.5

HARD-COOKED EGG AND BASIL-BUTTER SANDWICH



Hard-Cooked Egg and Basil-Butter Sandwich image

Provided by Melissa Clark

Categories     lunch, quick, weekday, main course

Time 20m

Yield 4 sandwiches

Number Of Ingredients 9

4 large eggs
6 tablespoons unsalted butter, softened
3/4 teaspoon lemon juice
Fine sea salt, to taste
1 tablespoon finely chopped basil (or chives or parsley)
1 small garlic clove, minced, optional
8 slices sandwich bread
Pepper, to taste
Lettuce leaves, for serving

Steps:

  • Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.
  • In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic, if using.
  • Spread the bread thickly with seasoned butter, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 184 milligrams, Sugar 2 grams, TransFat 0 grams

CURRIED-EGG-BUTTER TEA SANDWICHES



Curried-Egg-Butter Tea Sandwiches image

A mixture of hard-boiled eggs and butter makes a tasty spread for sandwiches, especially when amped up with yogurt, curry powder, jalapeño, and cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 20m

Yield Makes 6 sandwiches

Number Of Ingredients 10

6 hard-cooked egg yolks
1 tablespoon white vinegar
4 tablespoons unsalted butter, room temperature
1/4 cup plain yogurt
1 teaspoon curry powder
2 tablespoons finely chopped jalapeno
2 tablespoons chopped cilantro
Kosher salt and freshly ground pepper
12 slices white bread, crusts removed
2 to 3 mini cucumbers (or 1 English cucumber), thinly sliced into rounds

Steps:

  • Mash egg yolks with vinegar until smooth. Stir in butter, yogurt, curry powder, jalapeno, and cilantro. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread on bread, layer with sliced cucumber, and cut into triangles.

AMISH BUTTER AND EGG DINNER ROLLS



Amish Butter and Egg Dinner Rolls image

Soft, light, buttery rolls that are perfect with pretty much any meal of the day.

Provided by Rebekah Rose Hills

Time 2h40m

Yield 12

Number Of Ingredients 8

1 cup warm water
1 (.25 ounce) package instant yeast
¼ cup white sugar
3 cups all-purpose flour, or more as needed
4 tablespoons softened butter, divided
1 large egg, at room temperature
1 teaspoon salt
cooking spray

Steps:

  • Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
  • Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
  • Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
  • Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
  • Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
  • Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 28.3 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 228.4 mg, Sugar 4.3 g

EXTRA-CREAMY SCRAMBLED EGGS



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

EGG NOODLES IN CARAWAY BUTTER



Egg Noodles in Caraway Butter image

Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

Coarse salt
8 ounces egg noodles
1 tablespoon caraway seeds
3 tablespoons unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
  • Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
  • Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

HOMEMADE EGG BREAD



Homemade Egg Bread image

People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 pieces each)

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm 2% milk (110° to 115°)
3 large eggs, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon salt
7 to 7-1/2 cups all-purpose flour
1 large egg yolk, room temperature
2 tablespoons water
Sesame seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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