Eggs are popular in many diets, in this article we give you 9 different recipes to try
Table of Contents
1 tablespoon water
1 teaspoon garlic powder
2 1/2 tablespoons mayonnaise
1/4 cup dry white wine
salt and pepper to taste
1/4 cup shredded Cheddar cheese
Break eggs into mixing bowl. Stir in water, garlic powder, mayonnaise, white wine, salt and pepper. Mix well with a wire whisk. Stir in cheddar cheese.
Heat a nonstick pan over medium heat. Pour in egg mixture and cook, stirring occasionally, until well cooked. The eggs should be firm, but not hard. These eggs will have a softer texture than normal scrambled eggs. Serve warm.
Spicy Deviled Eggs
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce, or to taste
1 pinch salt and black pepper
1/4 teaspoon ground paprika, for dusting (divided)
1 (6 ounce) can black olives, drained and cut in half horizontally
Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.
Garlic Pickled Eggs
1 onion, sliced into rings
1 cup distilled white vinegar
1 cup water
1/4 cup white sugar
10 cloves garlic, peeled
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Place the eggs in a 1 quart jar with the onion rings.
In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
Quick and Easy Eggs Benedict
4 slices Canadian bacon
1 teaspoon white vinegar
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted
In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
1 pound pork sausage, formed into 6 patties
4 eggs, beaten
2 cups seasoned bread crumbs
1 quart vegetable oil for frying
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
In a large deep skillet heat about 1 inch of vegetable oil until hot.
Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned
breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot
Fiesta Scrambled Eggs
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 jalapeno pepper, seeded and chopped
8 bacon strips, cooked and crumbled
8 eggs, lightly beaten
1 cup shredded Cheddar cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper
In a large nonstick skillet coated with nonstick cooking spray, saute the onion and peppers until tender. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.
Poached Eggs in Ginger Syrup
3 cups water
1 cup white sugar
1 (2 inch) piece fresh ginger root, peeled and sliced
4 small eggs
Combine the water and sugar together in a saucepan and bring to a boil. Reduce heat to medium-low; add the ginger slices and cook until fragrant, about 5 minutes.
Crack the eggs into individual bowls and gently drop them into the syrup. Cook the egg on one side until the white is partially set and opaque, about 3 1/2 minutes; gently turn over to cook the other side until egg white is opaque but not hard, and the yolk is still liquid, about 3 1/2 more minutes or to desired doneness. Spoon the eggs into individual bowls and spoon syrup over each egg. Garnish with the cooked ginger.
Cheesy Herbed Eggs
1 1/3 cups light cream
1 teaspoon grated lemon peel
16 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon crushed dried rosemary
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup butter or margarine
In a large bowl, combine cream and lemon peel. Add eggs and seasonings; mix well. Stir in cheeses. In a large skillet, melt butter; pour in egg mixture. Cook and stir gently over medium heat until eggs are set, about 15 minutes. Garnish with tomato wedges if desired.
1 cup vegetable oil for frying
6 hard-boiled eggs, shells removed
6 red chile peppers, seeded and chopped
4 cloves garlic
4 medium shallots
2 tomatoes, quartered
1 teaspoon shrimp paste
1 1/2 tablespoons peanut oil
1 tablespoon vegetable oil
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste
Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.