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.
Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets with cooking spray.
Combine ham, Gouda cheese, and hard-boiled eggs in a bowl; mix well.
Arrange pastry disks on a flat surface; dab a little water around the rims. Place a large tablespoonful of ham and cheese mixture in the center; fold pastry over and press edge with a fork to seal well.
Place empanadas on the prepared baking sheets. Brush with beaten egg.
Bake in the preheated oven until golden, 20 to 25 minutes. Let cool for 5 minutes before serving.
Cut pork into small cubes. Chop shallots and mince garlic.
Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
Garnish with chopped scallion and sliced hard cooked eggs.
Peel and chop the hard-boiled eggs coarsely.
Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
Serve immediately.
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.
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.
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.
Peel hard-boiled eggs and slice in half lengthwise;
Place eggs in medium saucepan, cover with
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.<
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
about 40 minutes).
Hard-boil the eggs by simmering them in
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.
Mix all ingredients in a large bowl EXCEPT for hard boiled eggs and vienna sausages, if using.
Divide mixture into 4 portions.
Spread each mixture on a piece of aluminum foil.
Arrange hard boiled eggs (and sliced vienna sausages) in a line along the middle on top of the meat mixture.
Shape and roll mixture into a cyliner.
Wrap tightly in foil. This will make 4 rolls.
Bake for 1 hour at 350 degrees.
Slice and serve.
ure there is room for the eggs to move around as they
Shell hard-boiled eggs.
In a small bowl
Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes.
Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered.
If there is not enough vinegar, you may add some hot water to the vinegar solution.
Marinate the eggs in this solution, in the refrigerator, for 7 days before serving.
The longer they marinate, the more robust the flavor!
low boil and cook for 10 minutes, then set aside
Mix sausage (or ham) with herbs and shape into 8 round patties.
Wrap meat around the hard-boiled eggs.
Roll eggs in flour seasoned with salt and pepper, then in beaten eggs and bread crumbs.
Deep fry in hot fat until sausage is cooked or bake in 375\u00b0 oven for 20 to 25 minutes.
Bake ham covered eggs in 350\u00b0 oven for 20 to 30 minutes or until done.
I add a beaten egg to ham mixture to help hold it together.
To serve, cut eggs in quarters lengthwise.
Lightly grease 13 x 9-inch pan.
Stand 8 tortilla halves upright along sides of pan.
Cover center of pan with 4 tortilla halves.
Spread with 11 ounces of enchilada sauce.
Top with eggs. Mix next 7 ingredients.
Spread over eggs.
Top with remaining 12 tortilla halves, remaining enchilada sauce and cheese.
Bake for 30 to 35 minutes at 350\u00b0.
Garnish with sour cream and olives.