Hardboiled Eggs A La Alexandria Shakshukat Beed Iskandarani Recipes
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
EASY HARD-BOILED EGGS
I've tried many different ways to make a great, easy, hard-boiled egg with a soft white and a nice fluffy yolk that's not grey on the outside. After lots of trial and error, I've finally done it. After cooking I usually keep them in the shell until I need them. Enjoy!
Provided by Dan.Ryan
Categories Appetizers and Snacks
Time 35m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and fill with water until eggs are just barely covered.
- Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
- Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
SHAKSHUKAT BEED ISKANDARANI
Make and share this Shakshukat Beed Iskandarani recipe from Food.com.
Provided by southrnsweety88
Categories Breakfast
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Chop the onion very fine.
- Peel and slice tomatoes 1/2 inch thick.
- Fry onion until it softens.
- Add tomatoes and cook for 10-12 minutes. Shell eggs, leave whole, and slide onto tomato mixture.
- Cook for 5 minutes.
- To serve, remove eggs, halve, arrange in serving dish, and cover with tomato mixture.
Nutrition Facts : Calories 103.7, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 75.2, Carbohydrate 7.3, Fiber 1.5, Sugar 4.1, Protein 7.3
HARDBOILED EGGS A LA ALEXANDRIA (SHAKSHUKAT BEED ISKANDARANI)
Make and share this Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani) recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Breakfast
Time 20m
Yield 6 eggs, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice the tomatoes ½ inch thick. Fry the onion until it softens, then add the tomatoes and cook for 10-12 minutes.
- Shell the eggs, leave whole and slide onto the tomato mixture. Cook for 5 minutes.
- To serve, remove the eggs, halve, arrange in a serving dish and cover with the tomato mixture.
Nutrition Facts : Calories 151.4, Fat 7.4, SaturatedFat 2.4, Cholesterol 279, Sodium 114.8, Carbohydrate 10.5, Fiber 2.4, Sugar 5.8, Protein 11.1
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If it is the favorite recipe of your favorite restaurants then you can also make hardboiled eggs a la alexandria shakshukat beed iskandarani at your home. The ingredients or substance mixture for hardboiled eggs a la alexandria shakshukat beed iskandarani recipe that are useful to cook such type of recipes are: Onion; Tomatoes; Eggs; Cooking Oil; Sea Salt
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