he potatoes in their jacket for about 20 to 30 minutes
Peel the hard boiled eggs and cut them lengthwise in four.
In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
Add the pieces of the eggs and sprinkle with salt and pepper.
Place eggs in a medium saucepan in a single layer. Cover with water, about 1 inch above eggs. Place pan on largest burner and bring to a simmer as quickly as possible. This should take about 12 mins.
For soft-boiled eggs, remove eggs when water comes to a boil. For medium-boiled eggs, simmer for 1 min. For hard-boiled eggs, simmer for 4 mins.
Immediately run eggs under cold water to cool. Mix together salt, dukkah and pepper. Serve with cooled eggs.
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.
Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
Place eggs in medium saucepan, cover with
Heat 1 tsp oil in a saucepan. Add 3 tsp curry powder and flour. Saute briefly then add stock and bring to a boil. Add cream and season.
Meanwhile, heat remaining oil in a separate saucepan. Saute vegetables for 3 mins. Season. Add vegetables and hard-boiled eggs to sauce. Serve in deep bowls, garnished with watercress and sprinkled with remaining curry powder.
Mix first 5 ingredients. Divide into 6 portions. Flatten and shape meat mixture around boiled eggs. Dip meat coated eggs into egg whites and bread crumbs. Deep-fry in hot oil until brown and crusty, about 3 to 5 minutes. Remove from oil and drain. Cut crosswise for 2 round nests. Spoon tomato sauce around nests. Makes 12 servings.
Hard-boil 4 of the eggs by covering in cold water,
her and crack.
Timing boiled eggs depends on the size and
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.<
Peel hard-boiled eggs and slice in half lengthwise;
Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
Cook 1 package Garlic Mashed Potatoes according to package instruction. In 2 quart sauce pan melt butter and add cooked Garlic Mashed Potatoes mix well, add hard boiled eggs and mash slightly into potatoes. Stir in mayonnaise and salt to taste, mix well and serve.
Shell hard-boiled eggs.
In a small bowl
Boil eggs. Peel and put in large jar. Sun tea jug works great. Boil water, sugar, vinegar and pickling spice for 5 minutes. In a sun tea jug, pour beets in jug. Add peeled, boiled eggs. Pour boiled mixture over beets and eggs. Eggs should be pickled in 3 days.
inutes).
Hard-boil the eggs by simmering them in a
Peel and cube your boiled eggs - set aside.
Melt Butter or margarine and bacon bits in a sauce pan on medium heat.
Add flour, salt, pepper and paprika.
Mix well.
Slowly add cream stirring constantly until boiling and thickened.
Add boiled eggs mixing evenly together until eggs are heated.
Place 1 slice of toast on each plate and spoon the creamed eggs onto the toast.
Sprinkle with paprika for presentation.