Parsleyed Eggs Recipes

SCRAMBLED EGGS WITH HERBS

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

BUTTERED EGG NOODLES WITH PARSLEY

Steps:

• Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
• Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE

Steps:

• Cook noodles in a large pot of lightly salted water until al dente.
• While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
• When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
• Quickly drain the pasta and add it to the skillet.
• Toss briefly to coat it with the butter.
• Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
• Do not cook the eggs too long or they will scramble and ruin the dish.
• Serve immediately.

PARSLEY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
• Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.

PARSLEYED EGGS

Steps:

• Simmer eggs slowly for 10 to 15 minutes. With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half. (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg. Wash and fine chop the parsley. Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter. Add the chopped parsley and salt and pepper to taste. Carefully stuff back into the empty shells. Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown. They are served in the shell and can be eaten direct from the shell or taken out.

BEST DEVILED EGGS

Steps:

• In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

EGG & PARSLEY SALAD WITH WATERCRESS DRESSING

Steps:

• Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
• Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

PARSLEYED NOODLES

Steps:

• Combine all the ingredients, in a large serving dish, toss gently and serve.