SUNNY'S SALSA EGGS
Steps:
- Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
- Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.
EASY SOY SAUCE EGGS (SHOYU TAMAGO)
Steps:
- Gather the ingredients.
- Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
- In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
- Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
- Serve and enjoy.
Nutrition Facts : Calories 82 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 1166 mg, Sugar 0 g, Fat 5 g, ServingSize 4 eggs (4 servings), UnsaturatedFat 0 g
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
HOMEMADE SCOTCH EGGS
Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.
Provided by UKLAINE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
- Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 16.5 g, Cholesterol 323.4 mg, Fat 53.9 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 1324.3 mg, Sugar 2.1 g
MEXICAN EGGS
Make and share this Mexican Eggs recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch frying pan, cook bacon until crisp.
- Remove from pan with slotted spoon and drain.
- Add onion and garlic to bacon drippings in the pan.
- Cook until onion is soft.
- Stir in tomatoes, chilies, salt, and oregano.
- Bring to a boil, stirring constantly.
- Continue boiling until sauce thickens, about 15 minutes.
- Reduce heat to low.
- Crack eggs and slowly slip into sauce, one at a time.
- Sprinkle cheese and bacon over the top.
- Cover and simmer until eggs are set, about 5 to 7 minutes.
- Sprinkle with the cilantro.
- Serve with guacamole and warmed tortillas on the side of the plate, if desired.
- Note: The sauce can be prepared a day in advance.
- Reheat and slip the eggs in just before serving.
Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1
SAUCY MEXICAN EGGS
Make and share this Saucy Mexican Eggs recipe from Food.com.
Provided by Dreamer in Ontario
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat salsa in frying pan over medium heat.
- Crack in the eggs, sprinkle on the cheese, cover and cook for 3 to 4 minutes (or till eggs are done) on medium-low heat.
Nutrition Facts : Calories 234.9, Fat 14.4, SaturatedFat 6.1, Cholesterol 386.8, Sodium 1006.7, Carbohydrate 9, Fiber 2.1, Sugar 4.4, Protein 18.1
SAUCY EGGS
Make and share this Saucy Eggs recipe from Food.com.
Provided by windstarowner78
Categories Beverages
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium skillet combine soup, instant minced onion, and pepper.
- Gradually add milk, blending well.
- Bring to boil; reduce heat.
- One at a time, break eggs into small dish and gently slip into sauce.
- Cook, covered, over low heat till eggs are set, 10 to 12 minutes.
- To serve, place each egg on a rusk; top with sauce.
- Sprinkle with cheddar cheese.
Nutrition Facts : Calories 217.7, Fat 15.2, SaturatedFat 6.2, Cholesterol 230.6, Sodium 653.2, Carbohydrate 8, Fiber 0.1, Sugar 2, Protein 12.1
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