SWEET DEVILED EGGS
These are the best, sweetest deviled eggs around. Very simple to make and always a hit.
Provided by Tim Brewster
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and place in a bowl of ice water. Peel.
- Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork or pastry blender until yolks resemble powder. Stir mayonnaise, sugar, honey mustard, vinegar, salt, and pepper into yolks until smooth. Spoon yolk mixture into the egg whites and lightly sprinkle with paprika. Chill before serving.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 3.3 g, Cholesterol 188.6 mg, Fat 10.5 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 309.9 mg, Sugar 2.8 g
SWEET PICKLED EGGS
Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.
Provided by Tracy Mulder
Categories Appetizers and Snacks Pickled Egg Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g
SWEET-AND-PUNGENT PRESERVED EGGS
Number Of Ingredients 4
Steps:
- 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see HOW-TO, _Eggs, Preserved: To shell). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes) then serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SWEET-AND-PUNGENT SAUCE FOR EGGS
Number Of Ingredients 3
Steps:
- 1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat to blend. 2. Pour sauce over fried eggs and serve. VARIATION: * Omit the soy sauce. Add instead 1 tablespoon oil, 1/2 teaspoon salt and 1 scallion stalk, minced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
PANDA INN'S SWEET AND PUNGENT SHRIMP
Make and share this Panda Inn's Sweet and Pungent Shrimp recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel and devein shrimp.
- Slice in halve lengthwise.
- Rinse well pat dry.
- Add the egg white to shrimp mix well.
- Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
- Add to the shrimp.
- Stir to coat well.
- Add 1 1/2 tablespoon oil and mix well again.
- Refrigerate at least 2 hours.
- Remove the shrimp and dust with remaining cornstarch.
- Shrimp should be dry to the touch.
- Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
- Fry till golden brown.
- Combine the shrimp with the sauce and toss quickly to coat.
- To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside.
- Mix the sherry and cornstarch; set aside.
- Heat 1 teaspoon oil in the wok.
- Add garlic, ginger, zests, green onion and red pepper.
- Cook 30 seconds; stir in catsup mix.
- Immediately add sherry mixture and cook till slightly thickened.
Nutrition Facts : Calories 366.5, Fat 7.5, SaturatedFat 0.9, Cholesterol 143.2, Sodium 1453.4, Carbohydrate 53, Fiber 0.7, Sugar 20.5, Protein 17.1
SWEET AND SAVORY DEVILED EGGS
My Grandma Phyllis' sweet and savory deviled eggs are unrivaled by any of the ones I've tried. The sweetness of the cherries balances the heat of the jalapeno; celery and pickles give a nice crunch. These snacks are always a party pleaser. -Adrienne Vradenburg, Bakersfield, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.
STIR-FRIED SWEET-AND PUNGENT PRESERVED CABBAGE
Number Of Ingredients 8
Steps:
- 1. Rinse and cut cabbage as above. 2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add preserved cabbage and stir-fry to coat with oil. 4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat. 5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SALTED PRESERVED EGGS
Salting eggs is a simple preservation method used throughout Asia. Egg shells are porous, and after weeks of curing eggs in brine, the yolks turn bright yellow and richly flavored, while the whites become creamy and salty. The salted eggs are usually boiled and eaten as a snack or light meal with plain rice or Basic Rice Soup (page 67). The yolks are also used alone in special preparations, such as Moon Cakes (page 300). Traditionally, duck eggs are salted, but chicken eggs are easier to find and more affordable in the United States. Any kind of salt works, but fine sea salt doesn't crystallize after boiling like both regular table salt and pickling salt sometimes do.
Yield makes 1 dozen
Number Of Ingredients 3
Steps:
- In a small saucepan, combine the salt and water and bring to a boil. Remove from the heat and let cool completely.
- Carefully place the eggs into a large earthenware crock, glass jar, or plastic container. Pour the cooled brine over the top. To keep the eggs submerged, place a quart-sized zip-top plastic bag half filled with water or a small dish on top. Set the eggs in a cool, dark place for 3 to 4 weeks.
- The curing time depends on how salty you like the eggs. During the last week of curing, test the readiness of the eggs by taking one from the brine, rinsing it, and then placing it in a saucepan with water to cover by 1 inch. Bring to a boil over medium heat, lower to a gentle simmer, and cook for 8 to 10 minutes. Remove from the heat, flush with cold water, and remove the egg. When it is cool enough to handle, peel it and taste. If it is salty enough, remove the remaining eggs from the brine. Otherwise, leave the eggs in the brine for a few more days.
- Store the salted eggs in the refrigerator for up to 1 month. The eggs continue to get saltier the longer they sit. If the whites become too salty, you can still enjoy the yolks. Alternatively, before refrigerating the eggs, boil them to stop the curing process and then refrigerate them, and they are ready to eat at any time. Boiled salted eggs also keep for 1 month.
- To serve the boiled eggs, cut them lengthwise into quarters. If they don't peel cleanly, cut them with their shells on. (Tap with a knife blade to crack the shell and make cutting easier, then use a spoon to scoop out the egg.) Arrange on a plate and serve.
STIR-FRIED SWEET-AND PUNGENT PRESERVED CABBAGE
Number Of Ingredients 8
Steps:
- 1. Rinse and cut cabbage as above. 2. In one cup, combine cornstarch, sugar and vinegar. In another cup, blend remaining cornstarch and cold water to a paste. 3. Heat oil. Add preserved cabbage and stir-fry to coat with oil. 4. Add remaining water and heat quickly. Then cook, covered, 2 to 3 minutes more over medium heat. 5. Stir in cornstarch-sugar mix to blend (1 to 2 minutes). Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
BASIC SWEET-AND-PUNGENT VEGETABLES
Number Of Ingredients 8
Steps:
- 1. Prepare vegetables as in Basic Stir-Fried Vegetables: Specific Vegetable Cooking Instructions. 2. In one cup, combine sugar, vinegar, soy sauce and salt. In another, blend cornstarch and cold water to a paste. 3. Heat oil. Add vegetable and stir-fry until half done. 4. Add sugar-vinegar mixture stir-fry 2 minutes more. 5. Then stir in cornstarch paste to thicken and serve at once. NOTE: Any of the following vegetables are suitable for this recipe: asparagus, cabbage, carrots, celery or zucchini. VARIATION: * In step 2, add a drop or two of Tabasco Sauce to the sugar-vinegar mixture.
Nutrition Facts : Nutritional Facts Serves
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