Pierres Black Eggs Recipes

CHICKEN BREASTS PIERRE

Steps:

• In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
• In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

PIERRE'S BLACK EGGS

Steps:

• You will also need: 2 quart jars.
• Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
• Meanwhile pierce the large end of the egg with a pin.
• Fill a large bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is boiling well,gently spoon the eggs into the pot.
• Set the timer for 11 minutes.
• When the timer dings, remove the eggs to the ice water with a slotted spoon.
• Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
• Bring to a boil for 3-4 minutes.
• Remove from heat.
• In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
• Shell the eggs.
• Add them to the jars.
• Remove the pickling spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and cool to room temperature.
• Refrigerate for at least a week, two is better.

TRADITIONAL BLACK PUDDING WITH FRIED EGGS

Steps:

• Using a hot skillet, fry slices of the sausage and bacon. Remove from the pan and set aside. Using the same pan, crack the eggs and fry them sunny side up for a couple of minutes until desired doneness. Slice the tomatoes and season with salt.
• Serve on a large plate while hot.

BLACK HILLS GOLDEN EGG BAKE

Steps:

• In a small skillet, saute mushrooms and green pepper in butter until tender. In a large bowl, combine the eggs, flour, baking powder and salt if desired. Add mushroom mixture. Stir in remaining ingredients., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 25-35 minutes longer or until a knife inserted in the center comes out clean.

PIERRE'S HOT & TANGY PICKLED EGGS

Steps:

• Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil.
• Meanwhile pierce the big end of the eggs with a pin.
• Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is rapidly boiling spoon the eggs gently into it.
• Set timer for 11 minutes.
• When timer'dings' remove the eggs to the ice water with a slotted spoon.
• Mix the Vinegar and Water in a small pan, add the pickling spice bag.
• Bring to a boil for 2-3 minutes.
• Remove from heat.
• In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies.
• Shell the Eggs.
• Add them to the jars.
• Remove the Pickling Spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and let cool to room temperature.
• Refridgerate for at least a week, two is better.