Egg Patties Recipes

EGG PATTY

Steps:

• Preheat oven to 400 degrees F.
• Choose a round, oven-safe glass or ceramic bowl with a flat bottom. This diameter of the flat, bottom part of the bowl will be the size of the egg patty.
• Spray the round, oven-safe glass or ceramic dish with cooking spray. Note: Do not use metal bakeware.
• Use the table below in "Notes" to find the corresponding number of eggs, water, and baking powder required based on the size of the egg patty.
• In a separate bowl, whisk together the water and baking powder.
• Add the egg and whisk vigorously until the mixture is fully combined and nice and even in color. This takes about a minute. You should no longer see any clear clumps (egg white).
• Pour the scrambled egg mixture into the greased, round, oven-safe glass or ceramic dish. Refrain from adding more egg than recommended as the egg will start to crawl up the sides of the pan.
• See the table in the "Notes" section below for suggested baking time. Use this time as a guide only, as cook time varies widely based on the type of dish used. We recommend peeking at the egg a couple minutes early, then checking on the egg every minute until done. The egg is done when the center of the egg is set/dry to the touch. Note: we found porcelain bakes faster than glass and stoneware.
• Season egg patty with salt and pepper, to taste.
• Enjoy!

FRIED POTATO PATTIES

Steps:

• Combine first 7 ingredients; chill.
• Shape mixture into 6 patties.
• Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
• Heat vegetable oil and fry over medium heat until lightly browned, turning once.
• Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.

ZUCCHINI PATTIES

Steps:

• In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

BEEF PATTIES

Steps:

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

EGG PATTIES

Steps:

• Boil the potatoes, peel, mash well and keep aside.
• Peel and chop the onions. Wash the tomato and green chillies and chop them very fine. Clean, wash and chop the coriander leaves.
• Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes.
• Add salt and chopped coriander leaves and stir to mix well. Break in five eggs one by one, stirring continuously till the mixture thickens and sets.
• Remove from heat and cool.
• Beat the remaining egg well in a saucepan and keep aside.
• Knead the potato dough again and make flat cases. Place a heaped spoonful of egg mixture in the center and fold in the sides to seal the stuffing.
• Press between your palms to make a flat cake.
• Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.
• Serve hot with tomato sauce or chutney.

CRISPY RICE PATTIES WITH VEGETABLES & EGGS

Steps:

• Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm., In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm., In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.