Eggs Fantastic Recipes

FOOLPROOF HARD-COOKED EGGS

Foolproof Hard-Cooked Eggs image

Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 1

Ingredients

4 large eggs

Steps:

Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

FANTASY OF EGGS

Fantasy of Eggs image

The best tool for cleanly removing the narrow end of an eggshell is an egg topper, which stamps a perfect circle into the eggshell that you can lift off with the tip of a knife. The only problem is that the best egg toppers, which are different from egg cutters, are an investment -- the Inox professional egg topper is $55 at surlatable.com. If you don't have an egg topper, simply crack the eggs open gently to remove the yolk intact and use small cups instead of the eggshells for serving.

Provided by Amanda Hesser

Categories dinner, lunch, appetizer, main course

Time 30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

6 eggs, preferably organic
1 tablespoon butter
1/2 shallot, minced
4 ounces sea-urchin roe
1 tablespoon Cognac
2 tablespoons tomato juice
1/2 cup chicken broth
1 cup cream
Salt
Cayenne pepper
Juice of 1 lime
2 tablespoons crème fraiche
About 2 teaspoons caviar (see note)

Steps:

Cutting from the narrow end of the eggs, open the eggshells with an egg topper. Separate the egg yolks from the whites, making sure the yolks stay intact. Reserve the whites for another use. Carefully rinse out the shells and set aside to dry.
In a small skillet, melt the butter over medium heat. Add the shallot and sweat until translucent. Add the sea-urchin roe and cook for 2 minutes, then pour in the Cognac and, using a long match, carefully light the alcohol and burn it off. Once the flame subsides, add the tomato juice and chicken broth and simmer for 5 minutes. Pour in the cream, bring to a simmer and then let cool to room temperature.
Transfer the cooled sauce to a blender and, while holding the lid firmly in place, puree it until smooth. Strain and season to taste with salt, cayenne and lime juice.
Heat a pot of salted water to 145 degrees. Carefully lower the yolks, one by one, into the water and, moderating the heat, cook for 6 minutes. Remove each with a slotted spoon and set in a shallow dish. Do not let the yolks touch one another.
When ready to serve, froth the sea urchin sauce in the blender or with a hand-held milk frother. Into each eggshell (or small cup), carefully drop a yolk. Place 1 teaspoon creme fraiche on top. Garnish with 1/4 teaspoon or so of caviar and finish with the sea-urchin sauce.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 13 grams, Sodium 357 milligrams, Sugar 2 grams, TransFat 0 grams

EGGS FANTASTIC RECIPE

Eggs Fantastic Recipe image

Provided by wldnglfr

Number Of Ingredients 12

Ingredients

1 # bulk sausage
1/4 # mushrooms, chopped
1 med. onion
Salt & pepper
10 eggs
5 T. sour cream
6 T. salsa
8 oz. cheddar cheese, grated
8 oz. mozzarella, grated
8 oz. Velveeta, grated
Preheated 400 degrees. Grease 9x13" baking dish. Combine sausage, mushroom & onions in large skillet. Saute over medium - high heat until sausage is completely cooked. Season to taste with salt & pepper. Drain well.
Combine eggs & sour cream in blender & whip 1 minute. Turn into baking dish & bake until eggs are softly set, 4 - 7 minutes. Spoon hot sauce evenly over top. Add sausage mixture & top. Add sausage mixture & top with cheeses.

Steps:

To serve immediately, broil until cheeses are melted. To serve next day, refrigerate, bake at 325 degrees until cheeses are melted, about 30 min.

SIMPLY GOOD EGGS

Simply Good Eggs image

Deviled eggs! For a little extra zing use spicy brown mustard.

Provided by Jessie B

Categories Appetizers and Snacks 100+ Deviled Egg Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

12 eggs
3 tablespoons mayonnaise
1 ½ tablespoons dill pickle relish
1 tablespoon white sugar
1 teaspoon yellow mustard
1 teaspoon cider vinegar
salt and ground black pepper to taste
1 pinch paprika, or as desired

Steps:

Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise.
Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 1.7 g, Cholesterol 187.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 123.8 mg, Sugar 1.5 g

OVER EASY EGG

Over Easy Egg image

The goal for a perfectly cooked over easy egg is to have a firm egg white and a runny yolk.

Provided by lutzflcat

Categories Breakfast Eggs

Time 5m

Yield 1

Number Of Ingredients 3

Ingredients

½ tablespoon unsalted butter
1 large egg
salt and freshly ground black pepper to taste

Steps:

Melt butter in an 8-inch nonstick skillet or seasoned cast iron skillet over medium heat. Crack the egg into the skillet and cook undisturbed until the egg white is firm and set, but the yolk is still runny and intact, about 1 1/2 to 2 minutes.
Gently flip the egg with a spatula being careful not to break the yolk. Cook for another 15 to 20 seconds or to your desired doneness, being sure that the yolk remains liquid.
Transfer the egg to a plate, season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 0.4 g, Cholesterol 201.3 mg, Fat 10.7 g, Protein 6.4 g, SaturatedFat 5.2 g, Sodium 70.8 mg, Sugar 0.4 g

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