Simple fast and hearty. A great dish for a busy weeknight or a filling lunch for a weekend.
Melt butter in a skilled on medium heat, add pre-cooked ham and heat through, browning lightly.
Stir in peas and carrots, heat through stirring often to prevent sticking, add more butter if needed.
Stir in rice and continue to heat as well. When everything is hot and cooked add raw scrambled eggs and gently stir until they are cooked.
Serve hot with soy sauce over the top.For vegetarian omit the ham.
So now that Easter is over, what are you going to do with all the hard boiled eggs you decorated? If you are like me there are only so many plain eggs and egg salad sandwiches you can eat. But Deviled Eggs are easy to make, and dress up plain boiled eggs. They also make great appetizers for any party and are great at any time of the year. You can easily make more or less as needed.
If where the yolk is positioned is important to you, store your eggs sideways in the fridge before you boil them. Also older eggs will peel better than fresh eggs. If you get your eggs from the store you shouldn’t have to worry about it too much but if you have farm fresh eggs try and use 3 day to week old eggs.
Start by peeling your eggs and then cutting in half.
Take the yolks out of the centers and place in a bowl. Place the whites on a platter with the yolk hole up.
After all the yolks are in a bowl mash slightly and add the mayo, mustard, pickle juice and salt and pepper. Mash this all as much as you would like, if you want to make them extra pretty and pipe them, make sure it is pretty smooth. If you are just going to spoon it in, a few chunks will be fine.
Once mashed, you can either place the yolks in a bag and pipe into the white or you can just spoon it into the whites. Make sure to start with less yolk, you can always go back and add more, but it is harder to take some of each and put into another.
When all are filled sprinkle with paprika.
Why risk whatever is in that large jar at the deli? It’s easy to make pickled eggs at home. As written, this recipe is mouth-searingly hot; be sure to adjust for your personal preference.
For the hard-boiled eggs:
Place the eggs into a pan large enough to fit the eggs and enough water to cover them, plus an additional inch of water over the top.
Cover with cold water, then, for each quart of water, add 1/2 teaspoon of salt, and one teaspoon of baking soda. The salt and baking soda should make the eggs easier to peel.
Cover, and place over medium heat and bring to a boil. As soon as the water is at a rolling boil, turn off the heat and leave the pot on the hot burner, and leave the cover on the pot. Set the timer for 10 minutes.
When the 10 minutes are up, drain the eggs, and fill the pot with cold water. This ostensibly helps to separate the shell and membrane from the white.
Peel the eggs using whatever method you find easiest.
For the brine:
In a medium pot, combine 2 cups white vinegar, 1/2 cup water, 1/2 cup sucanat, 1 teaspoon of salt, 1 teaspoonful pickling spice, 1 heaping tablespoon red pepper flakes, 5 whole cloves, 1 cinammon stick, 6 halved cloves of garlic, 2 hot peppers, and 1/4 onion.
Adjust the level of heat by using more or less red pepper flakes – the way it’s written here brings a high, intense heat.
Place over medium heat, bring to a low boil, reduce heat, and allow to simmer for 15 minutes.
After the 15 minutes passes, allow the brine to cool a bit, then ladle some of the brine and veggies into the bottom of a clean quart jar. Put in 3 eggs, then more brine and veggies. Then more eggs, then more brine, et cetera, until the jar is full to the neck.
Put on a lid, tighten it up, and allow to cool before putting into the fridge.
Now, here’s the hard part: Wait three weeks before eating.
You can push it to two, if you’re really, really impatient, but the longer you wait, the more intense the heat and flavor.
Curry spiced pickled eggs with the awesome side effect of a brilliant yellow. These not only look great but taste great too. Use as you would an hard boiled egg. Sliced on a salad, as and egg salad or eat by themselves as a nutritious snack.
Pack eggs into a quart sized mason jar. I was able to fit about 10 eggs in a jar. Sprinkle spices in as you pack the eggs. Cover with salt brine. It’s important to make sure the eggs are fully submerged using a weight. Cover tightly and let set for about a day. Transfer to the fridge and let marinate for few days to a week before serving. The longer they set, the more the color will leach in to the middle of the egg. I suggest using these within a month (if they last that long).
I call this recipe a Pseudo-Omelet because there is two layers of eggs with bacon, cheese and spinach in the middle, but it does not require flipping and is served like a casserole.
Preheat oven to 375 degrees F.
Render the bacon on low heat until most of the fat has come out. Remove the bacon from the pan. Pour the bacon grease through a coffee filter in a metal sieve into a 12″ cast iron skillet.
Make a lattice of tortilla strips on the bottom of the skillet while you bring it up to medium heat.
Beat 1 tablespoon of cream and a pinch of salt, garlic powder and chili powder into 4 eggs. Pour the egg mixture over the top of the tortilla strips.
Once the eggs start to firm up, put a layer of raw cheddar cheese, spinach and bacon over the eggs.
Beat the second tablespoon of cream and a pinch of salt, garlic powder and chili powder into the other 6 eggs. Pour the egg mixture over the top.
Finally put a thin layer of Parmesan cheese.
Put it in the oven and bake it until it is done, about 10 or 12 minutes.
Slice it up into squares and serve it like you would a casserole.
There is no need to use chemicals to dye your Easter Eggs. Dying your eggs with homemade vegetable dyes is an interesting, healthy, and fun way to enjoy this tradition with your family!
Hard boil your eggs, and allow them to cool completely. Make sure they are well dried before placing them into the dye baths.
Immerse the eggs in the coloring liquid to which you have added 2 Tablespoons of white vinegar (per quart of liquid) and put them into the refrigerator.
Go back from time to time and check on the color. When it is as you wish, then remove the eggs and discard the dye liquid. The longer they soak, the deeper the color.
After coloring, be sure to store your eggs in the refrigerator!
Onion Skin Dye Yellow to Gold
To make dye from yellow onion skins, place several skins in your pot of water. Boil them for a little while and allow the mixture to cool with the skins in the water. Then drain off the water to use for the actually dyeing. Add the vinegar. Put the skins in your compost. Soak your hard-boiled eggs in this dye bath and depending on how many eggs you use and how concentrated the dye bath is, you can get warm tones that range from gold to a lovely terra cotta.
Cranberry Dye Light Blue
To use fresh cranberries, boil 4 cups cranberries in 2 cups cold water until the berries burst. Let them cool. Drain and save the liquid. Add the vinegar. For a light blue, soak only a short time. If the eggs stay in very long, they will become dark gray in color.
Turmeric Yellow Dye
In a quart of water, simmer 1/4 cup of ground turmeric. Cool. Strain, add the vinegar and proceed.
Red Cabbage Blue
About 3/4 of a head of red cabbage chopped up will make a lovely blue. Again, cook for a while, cool in liquid, strain, add the vinegar and then dye your eggs.
Eggs pickled using lactofermentation! Not only do they look cool, they taste great too. Use juice from lactofermented beets to add color.
Stuff eggs in a 2 pint jar. Dissolve salt in the beet juice (add a little water if needed to dissolve salt). Add to jar. Add filtered water to cover eggs completely, leaving at least 1/2″ head space. Make sure eggs remain submerged and leave at room temperature for a day. Move to the fridge and let marinate for a few more days.
This simple, yet rich quiche is wonderful hot, or you can cut into small squares and serve it cold as a wonderful, high-protein finger food. Great to bring to a holiday party!
Turn oven to 350, place butter in 9×13 dish and put in the oven to melt as it preheats.
Whisk together eggs with remaining ingredients.
When butter is melted, pour into batter, whisking constantly so it won’t harden. Pour into pan and bake at 350 for about 30 minutes.
You can purchase all sorts of little devices to “poach” eggs in, but they are unnecessary. Poaching eggs is very easy and simple to do. We love poached eggs. Being cooked gently, they are, well, milder (?) I can’t really think of a suitable adjective. Suffice it to say, that their reputation for a good food for invalids is well deserved.
Here is how to do it. First, pour water into a saucepan. I use my index finger to measure the depth, and for me that is just barely past the first knuckle, which I measured for the sake of the more scientific amongst us, and found that is 1.25 inches. 🙂
Pour in about 2 teaspoons of vinegar.
While you are bringing the pan of water to a boil, carefully crack your eggs into a small shallow bowl.
When the water starts to boil again, reduce to a simmer, and keep an eye on it so it doesn’t start actually boiling again. You want to cook them gently. When the time is up, using a slotted spoon, remove each egg, one at a time, from the water and place into a bowl, or onto a nice piece of buttered toast. My husband likes to break little pieces of whole wheat toast into the eggs and stir it all up together, adding sea salt and freshly ground pepper.
If you turn them upside-down as you put them in the bowl, they look prettier.
Of course, you can play around with the cooking time, if you like. Also, you might need to use the slotted spoon, holding back the eggs while you pour off a little water that might be in the bowl. Or not, if there isn’t any!
Try it. It’s easy, and very easy to clean up after too.
A basic egg salad you’ll make again and again!
Stir all ingredients lightly. Serve as a sandwich, a side, or atop a salad.