Mother In Law Eggs Recipes

RANCH EGG SALAD

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

MOTHER-IN-LAW EGGS

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. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
• Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

MOTHER-IN-LAW EGGS

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. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold.
• Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
• Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

SON-IN-LAW EGGS

Steps:

• Put the eggs into a pan of cold water and bring to the boil. Time 8 mins from boiling. Cool under running water, then peel. Meanwhile, combine the sugar, fish sauce and tamarind in a pan. Heat gently until the sugar has dissolved, skimming the top if you need to. Check the taste, it should be sweet and sour. Adjust with sugar, fish sauce or tamarind if you need to.
• Meanwhile, heat a 5cm depth of oil in a wok or large frying pan. Once shimmering, add the shallots, garlic and chillies. Fry for 1 min or until golden and crisp. Drain on kitchen paper. Can be done a few hrs ahead. Fry the eggs for 3-4 mins or until the outsides take on tinges of golden brown. Remove from oil and drain.
• To serve, quarter the eggs and place in a serving dish. In a separate bowl, combine the coriander with the crisp chilli, garlic and shallots. Mix well. Pour the sauce and coriander mix over the eggs and serve.

EX-MOTHER IN LAW'S PORK CHOPS WITH CREAM OF MUSHROOM

Steps:

• In skillet with melted butter,sprinkle both sides of pork chops with seasoned salt and seasoned pepper to taste and brown.
• Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) and smear all over pork chops.
• Cover and seal tightly with heavy aluminum foil and put into pre-heated 350 degree oven for 1 hour.
• Remove foil last few minutes.
• Serve over rice or noodles.
• Yummmmm!

PRACTICALLY NO FAIL HOLLANDAISE SAUCE

Steps:

• The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
• NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
• The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
• Uses are on Eggs Benedict, asparagas, artichokes.