Stewed Eggs Stuvade Gg Recipes

STEWED EGG SALAD (LU DAN)

Steps:

• Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
• Place all the seasonings into a sauce pan and boil it by full strength gas power.
• After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
• Take out the eggs from fridge and leave it aside for while to make sure it's reach room temperature.
• Cook the eggs from cold water and keep moving them when you cooking. (This way can make sure the egg yolk will stay in the middle.)
• After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
• After 5 minutes we take the eggs out of the hot water and soak it in cold water. Peel the eggs when they have cooled down.
• Place the eggs into the sauce we made and cook them for 40 minutes.
• After 40 minutes just soak them in the sauce for a couple hours. You will see the eggs turning a light brown colour and it's ready to eat. My grandma always cook the egg a day before and soak them over night.

STEWED SPINACH EGGS (ÄGG MED STUVAD SPENAT)

Steps:

• First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar. Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5-10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking. Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set - covering with a lid will help this along. Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately. Top tip / Traditional recipes call for plain flour to thicken the mix. I often find cooking for longer and evaporating as much water as possible means you don't need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

HARD-STEAMED EGGS

Steps:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes.
• Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.

STEWED EGGS ( STUVADE ÄGG)

Steps:

• Peel the eggs, slice them and arrange the slices on a serving dish.
• Saute butter/margarine and flour.
• Add milk, slowly, to make a sauce.
• Cook the sauce, on low heat, for about 5 minutes.
• Add salt, pepper and grated cheese to taste.
• Pour the sauce over the eggs and sprinkle with parsley.