Food Recipes: Egg Recipes

Showing posts with label Egg Recipes. Show all posts

Salad Olivieh

Ingredients

3 medium large potatoes, cooked
3 eggs, hard boiled
2 cups shredded chicken
2 cups frozen peas and carrots
19 oz can of Persian pickles
Dressing
2 cups mayonnaise
1/4 cup lemon juice
2 tsp mustard
1/8 cup olive oil
salt & pepper

Method:

First short cut: pick your favorite roast chicken. My local Albertson’s makes a delicious Lemon Basil roast chicken. You can cook your own chicken from scratch, but the added flavor from the roast chicken is really good!
Removed bones and skin and shred chicken. Also give it a rough chop to make the pieces a bit smaller.
Small dice the eggs and pickles.
Dice the potatoes as well making them slightly bigger in size than the pickles and eggs.
Short cut two: Buy a bag of frozen peas and carrots. In the traditional Salad Olivieh the peas and carrots should be cooked. Mela informed me that the secret to a good Salad Olivieh is to not cook the peas. So I took this advice a step further and also saved the time spent on cutting the carrots. I just throw the peas and carrots in my salad raw, straight out of the bag.
Place all ingredients in a big mixing bowl.
In a different mixing bowl prepare the dressing by mixing mayo, mustard, lemon juice, oil, salt and pepper. I personally have a love affair with Dijon mustard, but you can use regular mustard too!
Mix ingredients and dressing well.
Taste and check seasoning. Cover and let rest in the fridge for a few hours allowing the flavors to come together.
Salad Olivieh is an excellent addition to your appetizers table, a great side dish, and a fantastic choice for a picnic. It is also delicious in a sandwich form, either with pita bread or French baguette!

I was given the recipe for this Kuku-ye Morgh, Chicken Kuku, a few months ago by Mrs. Solhjou whom I met through a charity organization. I cut the original recipe in half simply because it was too much to make for just the two of us. It is simply delicious and very very very easy to make. Each quarter of this kuku makes a perfect meal with a little salad on the side. It’s delicious and filling, that’s for sure!!

Ingredients

4 chicken drums (or two chicken legs and thighs)
2 cups onion, fine chopped
1/4 onion
5 eggs
1/2 tsp turmeric
1 tsp baking powder
2-3 tbsp lemon juice
salt & pepper
oil

Method:

Saute fine chopped onion in some oil until nice and golden.
Pretend that there is a picture here with the following in it: a pot with chicken legs seasoned with salt and pepper, 1/4 of an onion, and 1/4 cup of water simmering away. Once the chicken is cooked remove from the pot, debone and shred.
Beat eggs with turmeric, baking powder, lemon juice salt, and pepper.
Add shredded chicken and onion to the egg mixture and mix well.
In a non-stick pan warm some oil. When the oil is nice and hot pour egg mixture in and cook covered on medium for about 15 to 20 minutes.
Cut the kuku into four different section and flip over. Cook for another five minutes covered.
And that’s it!! A delicious kuku that is very easy to make. This kuku is also a great way to use up left over chicken!

Egg Salad Tea Sandwiches

Ingredients

8 hard cooked eggs
½ c mayonnaise
Salt & pepper to taste
1 tbsp finely chopped fresh dill
6 tbsp unsalted butter, room temperature
30 slices quality white bread

Method

Peel eggs and place into medium bowl.
Slice eggs and then coarsely mash them with the back of a fork.
Add mayonnaise, salt, pepper, and dill; stir until well blended. (Mixture can be refrigerated up to 2 days, covered).
Spread butter on one side of each slice of bread.
Spread the buttered side of 10 slices of bread with 2 tbsp of egg mixture.
Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife.
Cut the sandwiches in half diagonally, and then in half again.

Note: Makes 8 whole sandwiches; 16 halves; 32 fourths.

Three Colour Egg

If you like egg, you will love this three colour egg recipe. It is simple to master, and very fast to make. I bet you will eat up this amazing food at one sitting.

Prep time: 3 minutes

Cook time: 12 minutes

Ingredients:

3 eggs
3 preserved eggs
3 salted duck eggs
1 tsp.lard
2 tbsp. chicken stock
1 tsp.sesame oil, as desired

Method:

In a bowl, lightly whisk the egg, stir in lard and chicken stock as you whisk (P1).
Peel the preserved eggs and salted duck eggs, cut into bite-sized pieces. Mix together with the whisked egg in a bowl (P2&3).
Put a large pot of water on to boil, put on the basket, then put on the bowl in question, cook 12 minutes over medium heat.
Remove the bowl from the basket, slice egg pudding into thin strips, then arrange neatly on a serving plate, drizzle splash of sesame oil if desired, serve.

Celery Egg Pancake Recipe

It is quick to make, and perfect for your breakfast, this is the celery egg pancake – nutritious as well as easy-to-make!

Prep time: 3 minutes

Cook time: 5 minutes

Ingredients:

1-2 eggs
2 stalks celery, rinse well, chopped fine
1 tbsp. flour
1 tsp. salt, or to taste
1 tbsp. chicken essence
2 tbsp. light soy sauce
1 tbsp. rice vinegar
1 tbsp. minced garlic cloves
2 tbsps. vegetable oil for stir-frying

Method:

Beat the egg in a bowl, whisk lightly, then add 1 tbsp. water and 1 tbsp. flour into the egg mixture, stir to make a paste.
Add chopped celery, 1 tbsp. chicken essence, 1 tsp. salt, and 1 tbsp. light soy sauce into it, mix well.
Preheat a wok over high heat for 30 seconds, then add 2 tbsp. vegetable oil, when hot, pour into the flour paste, pan fry over medium high heat.
Turn over to fry the other side when one side has cooked.
Make sauce by combine 1 tbsp. light soy sauce, 1 tbsp. rice vinegar, and minced garlic cloves.
Serve hot with the sauce if desired.

Mushroom, Leek and Cheese Omelette

Ingredients

175g (6oz) mushrooms, quartered
1 leek, thinly sliced
55g (2oz) butter
12 eggs
2tbsp chopped fresh chives
4tbsp milk
115g (4oz) Brie, sliced

Method

To make mushroom and cheese omelette take a frying pan. Put half of the butter in it and warm it.
Add mushrooms in frying pan and fry them for 5 minutes. Stir continuously during frying.
Now drain mushrooms from the butter and put leek in remaining butter. Fry it for 5 minutes and keep on stirring.
Take a bowl. Crack the eggs in the bowl and beat them slightly.
Add chives and milk in the bowl and mix them well. Season this mixture of mushroom cheese omelette to taste.
Now put the remaining butter in the pan and heat it.
Add quarter of the swiss cheese omelette mixture to the pan. Stir the mixture until almost set.
Put quarter of the mushrooms, leek and Brie on the top of the egg and cook for 30 seconds.
Fold the cheese and mushroom omelette in half and transfer it to the plate.
Repeat the mushroom omelet recipe and make mushroom cheese omelette with remaining ingredients.
Cheesy mushroom omelette recipe is ready. Serve it hot.

Spinach Tomato Omelte

Spinach tomato omelte is a delectable breakfast which can be prepared in few minutes. Vegetables included in the recipe provide a healthy start in the morning. You can easily serve it in lunch or dinner by pairing it with tossed green salad and bread. Vegetables can be replaced or added to make it more flavorful.

Ingredients

1 package (6 oz.) fresh spinach
3 cups cholesterol-free egg substitute
2 plum tomatoes, diced (about 3/4 cup)
1 cup (4 oz.) finely shredded reduced-fat extra-sharp Cheddar cheese
1/4 tsp. black pepper (optional)

Method

To prepare tomato and cheese omelet recipe wash the spinach. Put the rinsed but still moist spinach leaves into a microwave safe bowl. Put plastic wrap on the bowl to cover. Put into the microwave on high speed for about 3 minutes.
When the spinach wilts drain it and put at a side.
Grease an 8 inch non-stick skillet with cooking spray. Place on medium heat and put ¾ cup of egg substitute in it. Cook until the omelet is set. Slightly lift the edge so that the uncooked egg flows under it and gets cooked.
To further make the spinach, tomato and cheese omelet recipe place ¼ portion of spinach, ¼ of tomatoes onto the half of omelet. Top with 2 tbsp cheese and pepper. Fold the other half of omelet over the filling.
Make two more omelets from the remaining spicy spinach and tomato omelette recipe mixture

Spicy Egg Curry

It is made with a few splashes of olive oil so the curry itself is really quite healthy. It is lovely and spicy but if you want it a little milder just add less chili's. I hope you enjoy this spicy egg curry we certainly did!

Ingredients

3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chili's(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomato's(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)

Spices

1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)

Method:

In some olive oil fry your onions until browned.
Grind or blend your garlic and ginger into a paste(a little water may be needed) and add to your pan. Cook for a minute making sure to stir.
Add your chili's, all your spices and drizzle some more olive oil in.
After stiring for a minute add your cherry tomato's with a splash of water to loosen it all up.
Add your peppers/capsicums with the salt and black pepper(optional). Keep simmering for a minute or so then add your mushrooms - keep stiring.
Add a large pinch of dried coriander.
When your mushrooms start cooking add your eggs.
Simmer with a lid on (if possible) for a few minutes making sure the eggs are heated through turning them over once.
Enjoy Spicy Egg Curry Recipe!

Sweetcorn Frittata (Omelette)

What is the difference between a frittata and an omelet?

A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.

No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!

Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.

Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.

Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.

The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.

If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.

Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.

Ingredients

3 medium Eggs
2-3 Handfuls Frozen Sweetcorn
2 large Handfuls of Mushrooms (sliced)
2-3 Garlic cloves (minced)
Rice bran oil
2 tsp Grated Parmesan cheese
Pinch Salt
Small piece Mature cheddar cheese (low fat works great)
Large pinch Paprika
Pinch Parmesan cheese
Fresh Parsley for garnish

Method:

Using a fork whisk the eggs, 2 tsp of Parmesan cheese and a tiny pinch of salt.
Leave to the side while you cook the mushrooms.
Warm a large frying pan on a medium heat and drizzle in a little oil.
Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.
Cook for a few minutes on low stirring all the time.
Add the frozen sweetcorn and stir well.
Cook for a minute then turn the heat back up again briefly, keep stirring.
Turn to low and cover for 2 minutes.
Remove lid, cook and stir until the sweetcorn is hot(and the odd few corn kernels start to caramelize).
When you pour the egg mixture into the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little.
It is important that you do not stir at this point.
Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.
Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.
Do not try to turn the frittata over and do try to lift the entire frittata.
Let the frittata cook some more without moving it.
The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.
Do not try to remove the frittata from the pan until it is ready to serve.
When the frittata is 'almost' cooked it is ready to go under the grill.
The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.
Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.
The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.
Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesn't burn.
The grill will finish cooking the eggs and melt the cheese.
When the eggs and cheese are cooked and melted then the sweetcorn frittata is ready to serve.
Gently try to ease the frittata out of the pan using a large spatula and let the frittat slide from the pan onto a plate.
Tear some fresh parsley leaves and sprinkle over the top and serve warm.
Enjoy sweetcorn frittata recipe.