Eggs! Any interesting recipes concerning the hard boiled kind?
I like to eat an egg or two a day, usually for breakfast but sometimes for lunch--they fill me up, they're tasty, they're a great source of protein and they're very portable. I usually eat them sliced in a pita or just plain with salt and pepper. Would be grateful for interesting variations.
Yes, I'm happy I spent $18 to ask questions like this. And my cholesterol is fine, I don't care much about that, sugar is the real killer.
|by Anonymous||reply 64||05/28/2013|
Do you wear Lee Press On Nails?
|by Anonymous||reply 1||04/25/2013|
Look up bibimbap and croque madame
|by Anonymous||reply 2||04/25/2013|
Step 1: I sit in a chair with my raincoat on.
Step 2: I have my hands tied behind me.
Step 3: You go to the other end of the hall and get down on your hands and knees, wearing a smock.
Step 4: You take some hard boiled eggs
Step 5: You roll them at me
Step 6: I yell "Bombs Away" while you do Step 5
Step 7: Repeat 5 and 6
|by Anonymous||reply 3||04/25/2013|
Eggs help raise good cholesterol so boil and eat as many as you want.
BTW I like mine poached on sour dough with avocado, spinach and mushrooms.
|by Anonymous||reply 5||04/25/2013|
You need to get in touch with Edith Massey, the Egg Lady.
|by Anonymous||reply 6||04/25/2013|
Sorry OP I did not see the hard boiled part.
Mix hard boiled eggs with capers, dill, mayo and sour cream for a nice egg salad.
Or try a salad nicoise.
|by Anonymous||reply 7||04/25/2013|
OP, maybe the guy that makes potato salad with 1:1 potato to egg ratio will chime in.
|by Anonymous||reply 9||04/25/2013|
WHOLE hard-boiled eggs should be used in potato salad.
|by Anonymous||reply 10||04/25/2013|
Make sure you know how to ensure the yolk remains yellow and does not turn green when cooking. I never add the egg to the potato salad. I keep eggs separate adding to the top of the salad when served. Otherwise the salad gets the egg smell if you keep for several days. I like creamed eggs. Make a well seasoned white sauce and dice the hard boiled eggs into the finished sauce. Serve over toast, rice, anything.
|by Anonymous||reply 11||04/25/2013|
Oh Babs where is the egg man?
|by Anonymous||reply 12||04/26/2013|
I like them sliced in pita with red onions, a little lettuce, tomato, and tzatziki. I go easy on or leave the mint out entirely in the linked recipe.
|by Anonymous||reply 13||04/26/2013|
great one from the Two Fat Ladies - hard boiled eggs in curry sauce.
|by Anonymous||reply 14||04/26/2013|
Senior Beezelbub Devilled Huevos.
|by Anonymous||reply 15||04/26/2013|
There aren't really that many variations on hard boiling an egg, but here's one.
|by Anonymous||reply 16||04/26/2013|
hard boiled eggs the right way (no grey ring)
put eggs in pot cover with water bring to a light boil Remove from heat and cover Let sit 13 minutes.
using older eggs makes them easier to peel
|by Anonymous||reply 17||04/26/2013|
[R17] Adding that plunging in ice water helps peeling. Regarding the grey/green yolk, you also need to bring them to room temperature to be certain you succeed.
|by Anonymous||reply 18||04/26/2013|
I still have 3 dozen leftover hardboiled eggs from Easter. I need some new recipes, I don't think these will keep much longer.
|by Anonymous||reply 19||04/26/2013|
R27, leaving them in the covered pot only 10 minutes works too, & the yolk is less dry (but still cooked through).
Whichever time you use, I do think it's important to cool them immediately under cold running water, to stop any further cooking (& make them easier to peel).
|by Anonymous||reply 20||04/26/2013|
(R#) You're a sexual Disneyland.
|by Anonymous||reply 21||04/26/2013|
I always use the timer in the picture so I get the perfect boiled egg.
Boiled eggs are my go-to lunch at work. I keep a dozen already boiled in our fridge and eat two at a time with a wedge of spreadable laughing cow or similar cheese on pita.
|by Anonymous||reply 22||04/26/2013|
Try the Queen Mother's favorite, Eggs Drumkilbo. Served for decades on the royal family's table and at Wills and Kate's wedding luncheon.
|by Anonymous||reply 23||04/26/2013|
Seriously [R19]? You might rethink eating them
|by Anonymous||reply 24||04/26/2013|
Serenata de Bacalao
(Salt Codfish Serenade)
But it doesn't have to be as complicated as the recipe.
I prefer the hard boiled eggs sliced (my mom just cuts them in half) rather than chopped to bits. It's better tasting for those of us who actually love eggs.
Also, the avocados and tomatoes are optional, I do string beans instead.
The root plants, plantains and breadfruits they list are options. The serenade can be eaten without potatoes and any of the aforementioned starches. Just codfish, eggs, onions and string beans with lots of olive oil. If you must throw it on a bed of starch and have access to an urban (supermarket) that has what I call a "Goya aisle" then they're very likely to have these tropical root fruits. My favorites are yuca, yautia and ñame (first letter is that N with a squiggle on top, in case DL doesn't take it).
Finally, I boil my codfish to further remove salty taste, and refrigerate the prepared dish - to be served alone or on a bed of starches
|by Anonymous||reply 25||04/26/2013|
good one, r25. My mom made this all the time and I grew tired of it, but now have a craving.
|by Anonymous||reply 26||04/26/2013|
Another simple boiled egg recipe from my Mom -
Eggs Beijamille (Sort of phonetic French - neither of us have a clue how to properly spell the dish name):
Lots of boiled eggs
Mozzarella Cheese, grated
(All measured by by eye, to taste)
Hard boil and peel eggs; cut in half through long side (as you would with deviled eggs), and line up in a glass baking pan, yolk side up.
In a sautee or deep pan, melt butter slowly, add flour slowly, then add milk slowly to form a cream colored sauce with the consistency of thin/runny gravy. Add garlic powder, onion powder and salt to taste. Pour hot over arranged eggs. Sprinkle grated mozzarella to taste and bake until cheese melts.
Makes a delicious appetizer
|by Anonymous||reply 27||04/26/2013|
In case this helps and if you live by a Dollartree, they sell those little plastic things into which you can pour an egg, boil it, and not have to bother with the shells. You get six for a buck. They really work, too.
|by Anonymous||reply 28||04/26/2013|
r22 does the egg timer turn different colors for the different consistencies? (Looks like a great secondary gift or stocking stuffer!)
|by Anonymous||reply 29||04/26/2013|
The bright red part shrinks telling you how done the eggs are -- see the pic attached. It's really perfect and I haven't had to suffer through green/grey yolks since I got it (I'm a horrible cook).
|by Anonymous||reply 30||04/26/2013|
You can avoid egg shells in your eggs by cracking on a FLAT surface, rather than on the edge of something.
|by Anonymous||reply 32||04/26/2013|
R22i have one of those and love it.
Another fail proof tip. After putting the eggs in water pour table salt over each egg (be generous). Guaranteed easy peel eggs every time.
|by Anonymous||reply 33||04/26/2013|
R14 -- I add curry powder (and chutney if I have any around) to my egg salad.
|by Anonymous||reply 34||04/26/2013|
I add Ajax to mine - turns a lovely blue color when wet!
|by Anonymous||reply 35||04/26/2013|
Gado Gado - wonderful spicy crunchy Indonesian salad - blanched cabbage, boiled eggs, bean sprouts, boiled potatoes and carrots, tomatoes, fried beancurd, all tossed in sweet spicy creamy peanut sauce and sprinkled with crispy shallots. Yummy!
|by Anonymous||reply 36||04/26/2013|
Try this egg curry with coconut milk, OP. Sweet, not too spicy - and it can be served as an entree with rice.
|by Anonymous||reply 37||04/26/2013|
Thanks so much for so many great suggestions. I can't wait to try them.
|by Anonymous||reply 38||04/26/2013|
PS: Preparing a salade nicoise as I write. Appreciate it, R7.
|by Anonymous||reply 39||04/26/2013|
Potato salad with boiled eggs cut into quarters and plenty of dill in the mayonnaise is amazing.
|by Anonymous||reply 40||04/26/2013|
My mom used to make creamed tuna and hard boiled eggs on toast or biscuits. She would make a simple Béchamel sauce and add a couple of cans of tuna and a half dozen hard boiled eggs. A bit of pimento and a few peas, too, if she had them on hand. Good, quick pantry dish.
|by Anonymous||reply 41||04/26/2013|
It rubs the egg yolk on its skin!
|by Anonymous||reply 42||04/26/2013|
Hardboiled, plain with salt.
Omelette with leftovers from the fridge.
Over-easy over kimchi and rice.
Poached with ham and runny yolks.
SOO many ways...
|by Anonymous||reply 43||05/08/2013|
My job was to gather the eggs. Grandma told me to not take any guff off them old laying hens. If they won't come off the nest so you can gather the eggs, grab them by the neck and pull them off.
Then I ran the egg washer and boxed the eggs in cardboard containers. I think they probably held 12 dozen or a gross of eggs.
The egg washer was in the basement of the house. The basement was unfinished, dark and unpleasant. Not a place to spend that much time alone washing and boxing eggs.
|by Anonymous||reply 46||05/08/2013|
Eggs give me Egg Smelling Farts
|by Anonymous||reply 47||05/23/2013|
No but I can think of some uses for them.
|by Anonymous||reply 48||05/23/2013|
Most people say my deviled eggs are the best they have ever had.
use a food processor. Boil eggs, peel them and refrigerate overnight to firm them. I have a couple covered egg containers by Rubbermaid. Cut the eggs in half and pop the yolks in the food processer bowl. Put the egg white halves in a fresh container, the old one will have a good deal of water in it that has evaporated from the eggs overnight which is why you should always devil them after a night in the fridge. If the egg white is damaged, throw it in the work bowl with the yolks as you want the eggs to be overstuffed. I usually do 1 1/2 dozen eggs. Add Hellman's or Duke's mayo, the cheap screaming yellow mustard, some onion powder, a couple tablespoons of pickle relish, some black pepper, some salt and a tablespoon of sugar and tablespoon of vinegar, a 3/4 teaspoon of horseradish and 1/2 teaspoon of chili powder. Add 1/4 cup of plain dry breadcrumbs. The breadcrumbs will firm the filling making them easier to serve. Process the mixture until smooth and creamy. Taste and adjust seasonings, sugar, vinegar, etc. Pack into a plastic bag, twist the top shut and nip off a corner and pipe the egg halves quite full, bouncing the bag slightly to give an attractive profile to the filling. (Easier than a pastry bag as you just discard it rather than wash it) Sprinkle with herbs such as snipped parsley, dill weed, etc. Refrigerate at least 2 hours to allow filling to set and flavors to blend.
If you have been careful with kitchen hygiene, these will generally keep for up to a week in the fridge and provide a great dieter's snack. The right amount of acidity from the vinegar and mustards make them less likely to spoil. But I always wipe down my work area before with bleach and wash the food processor bowl and containers in the dishwasher prior to use.
|by Anonymous||reply 50||05/24/2013|
You lost me with the pickle relish I'm afraid.
|by Anonymous||reply 51||05/24/2013|
You know how I like them, Babs, you know how I like them!
|by Anonymous||reply 52||05/24/2013|
I can only eat deviled eggs with a lot of yellow mustard and pickle relish. I did have some boiled eggs sliced with some sort of pepper jelly on top, on top of a little flat bread thingy. Very tasty.
|by Anonymous||reply 53||05/24/2013|
I like to slice a boiled egg and add it to a cup of tomato soup.
|by Anonymous||reply 54||05/24/2013|
You don't taste the pickle relish specifically [r51]... usually such comments are meant to be pretentious/bitchy, so substitute "chutney" for the pickle relish, is that upscale enough? I know my audience, which is why I pointed out the bright yellow mustard is the cheap kind.
|by Anonymous||reply 56||05/24/2013|
[quote]And my cholesterol is fine, I don't care much about that, sugar is the real killer.
So much for sharing my sugared-egg recipe.
|by Anonymous||reply 57||05/24/2013|
Sugar stimulates tumor growth factor and thus cancer. After you give up sugar and go through the withdrawals, you have so much energy. I think the whole cholesterol is bad thing is bullshit--why do Atkins and paleo dieters experience a drastic decrease in lipid levels while eating so much animal based and fatty foods?
R50, I will be trying your deviled eggs this weekend. They sound fantastic. R54, your post is very interesting. I might try this with a poached egg.
|by Anonymous||reply 58||05/24/2013|
R56 -- I put chutney and curry powder in my egg salad. However, I don't like cheap yellow mustard, more a Grey Poupon kinda guy, although for sandwiches I use hot-and-sweet.
Boiled egg in tomato soup is just FAR too ... reproductive sounding to me. I'm queasy thinking about it.
|by Anonymous||reply 59||05/24/2013|
Deeeelsh chilled dead people day egg salada.
|by Anonymous||reply 60||05/27/2013|
I make deviled eggs with mayo, a bit of dill, yellow mustard, and sour cream, and chopped cooked shrimp. Smoked paprika sprinkled on the top.
|by Anonymous||reply 61||05/27/2013|
[quote]Sugar stimulates tumor growth factor and thus cancer.
What a load of crap.
|by Anonymous||reply 62||05/27/2013|
Hard boiled egg dip. Simplicity itself. Coarsely chop the eggs in a mixing bowl. Add chopped chives, nutmeg, cumin powder, mild curry powder, dried thyme, tarragon and basil. Salt, cracked black pepper, dash of tabasco and enough mayonnaise to bind to a dipping texture. Use a hand blender and blend until creamy smooth. Serve with your faborite chips or with zucchini, carrot and celery sticks. You'll end up licking the bowl. That's how good it is.
|by Anonymous||reply 63||05/27/2013|
That sounds like a great healthy meal and super quick to keep in the fridge.... raw veggies and egg dip. I am making that this week R-63.
|by Anonymous||reply 64||05/28/2013|