[Sca-cooks] Interesting egg recipes OOP

[Stephanie Ross]

Hindu Eggs (Curried Hard-Boiled Eggs) Recipe
 
The eggs are served in a curried white sauce and served over hot rice or
toast points. May be eaten for breakfast or as an entree.
 
INGREDIENTS:
 
* 2 tablespoons butter
* 1 tablespoon finely minced onion
* 1 teaspoon curry powder (or to taste)
* 1/2 teaspoon salt
* 1 tablespoon all-purpose flour
* 1/2 cup warm beef or chicken broth
* 1 cup warm milk (half-and-half is best)
* 6 hard-boiled eggs
* Squeeze of fresh lemon juice
* Hot rice or toast
 
PREPARATION:
Melt the butter in a medium nonreactive skillet, add the onion and saute
over low heat until the onion is clear. Stir in the curry powder, salt, and
flour and cook for 1 to 2 minutes. Off the heat, gradually stir in the
broth and milk, stirring until smooth. Return to the heat and bring to a
boil, lower heat to a simmer and cook about 10 minutes. The sauce should be
slightly thickened and smooth. Taste for seasoning and adjust.
 
Cut the hard-boiled eggs into quarters and add to the sauce. Cook just
until the eggs are hot, but do not boil. Just before serving stir in a drop
or two of fresh lemon juice. Serve over hot rice or toast points.
 
Yield: 4 servings
 
Source: Fashionable Food by by Sylvia Lovegren (MacMillan)


Cabbage Mushroom Pie Recipe
 
This delicious savory pie combines cabbage, onions, mushrooms and herbs
with layers of cream cheese and hard-boiled eggs.
 
INGREDIENTS:
 
* Pie Crust:
* 3 cups flour
* 1 Tbsp baking powder
* 1 pinch salt and pepper
* 1/3 cup plus 1 Tbsp vegetable shortening
* 6 large eggs, beaten
* .
* Filling:
* 3 cups shredded cabbage
* 1 large sweet onion, chopped
* Olive oil
* 1/2 pound mushrooms
* 1 tsp fresh chopped basil
* 1/2 tsp dried marjoram
* 1/4 tsp dried tarragon
* Salt and pepper to taste
* .
* Additional Layers:
* 4 ounces cream cheese, at room temperature
* 4 hard boiled eggs, sliced
* 1/2 tsp fresh chopped dill or basil
* 1 egg, beaten
 
PREPARATION:
Prepare pie dough:
Whisk together flour, baking powder, salt, and pepper. Cut in shortening
until mixture forms coarse crumbs. Beat in eggs until a soft, pliable dough
forms. Cover and chill while preparing filling.
 
Prepare filling:
Heat a large skillet over medium heat and coat the bottom with a light
layer of olive oil. Add cabbage, onion, and mushrooms. Simmer until cabbage
is wilted and tender, stirring often, about 20 minutes. Season with basil,
marjoram, tarragon, along with salt and pepper.
 
Preheat oven to 350 F.
 
Assemble:
Divide dough in half. Roll out a top and bottom crust on a lightly floured
board. Place bottom crust in a 10-inch deep dish pie pan. Spread bottom
with cream cheese and cover with a layer of the sliced hard-boiled eggs.
Top with cooled cabbage and mushroom filling. Sprinkle lightly with dill or
basil. Apply top crust, crimping and sealing edges. Cut four small slits in
the center of the top crust in a decorative pattern to allow steam to
escape. Brush lightly with the beaten egg.
 
Bake cabbage mushroom pie about 30 minutes until crust is golden. Let rest
10 minutes before cutting and serving.
 
Yield: 8 servings 
 
 
Tarragon Brie Sauce with Hard-Boiled Eggs Recipe
 
from Best of Gourmet 1997 (Conde Nast)
 
A gourmet take-off on Eggs Benedict, Brie cheese and wine lend a decadent
and elegant touch to tarragon sauce served over warm hard-boiled eggs and
waffles. The sauce may be partially made in advance to save time. This is a
perfect dish for such special occasions as Valentine's Day, Mother's Day,
and Father's Day, as well as brunches.
 
INGREDIENTS:
 
* 2 tablespoons all-purpose flour
* 1/4 teaspoon dry mustard
* 3 tablespoons unsalted butter
* 1-1/2 cups whole milk
* 1 tablespoon dry white wine
* 3/4 pound Brie, rind discarded, cut into 1-inch pieces
* 1 tablespoon fresh lemon juice
* 1 teaspoon minced fresh tarragon leaves
* 1 teaspoon minced fresh flat-leafed parsley leaves
* freshly ground white pepper to taste
* 6 hard-boiled eggs, shelled and kept warm in a saucepan of hot water
* Buttermilk waffles (use your favorite recipe)
 
PREPARATION:
In a small bowl stir together flour and mustard.
 
In a heavy saucepan melt butter over moderately low heat and whisk in flour
mixture until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a
stream and simmer mixture, whisking occasionally, 2 minutes, or until
thickened. Add white wine and simmer, whisking occasionally, 1 minute.
 
Remove pan from heat and stir in Brie. Cook sauce over low heat, stirring
constantly, until cheese is melted and sauce is smooth (do not boil). Pour
sauce through a sieve into another heavy saucepan. Sauce may be made up to
this point 1 day ahead, cooled, uncovered, and chilled, its surface covered
with plastic wrap. Reheat sauce over low heat, stirring, before proceeding
(do not boil). Stir into sauce lemon juice, tarragon, parsley, salt, and
pepper to taste. Cut hard-boiled eggs into wedges. Arrange eggs on waffles
and top with sauce.
 
Yield: about 2-1/2 cups sauce, 3 servings 




~Aislinn~
Et si omnes ego non.

"The care of human life and happiness and not their destruction is the
first and only legitimate object of good government." --Thomas Jefferson to
Maryland Republicans, 1809.