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Brownie · **Posted:** Thu Nov 01, 2012 8:06 pm

Petite Poulet wrote:

Loved your retro "Deviled Eggs" recipe, do you have anymore to share

PP, my recent attempt at two dozen pickled eggs (recipe from the 1950's) was a flop. Those beautiful 2 dozen hard-boiled eggs were soaked for a week in a pickling solution based on beetroot juice, brown sugar, vinegar, cloves and cinnamon bark. They were supposed to end up as bright pink egg whites with bright yellow yolks. Here's my mistake - I was a bit short on pickling solution so added a cup of tasty brown malt vinegar.

The eggs tasted beautiful but were a horrible brown colour.

I'm working on perfecting the Australian 1950's recipe for bright pink pickled eggs (apparently commonly fed to pub patrons as a treat) and will let you know when I have it down pat. If anyone here has already made excellent pickled eggs, please let us know. [smilie=a_goodjob.gif]

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Hi, Brownie

,

Like these eggs featured? Have a looked the pickled egg recipes on this link

http://www.simplyrecipes.com/recipes/pickled_eggs/

Don't forget to post your recipe when perfected!

Brownie · **Posted:** Fri Nov 02, 2012 6:54 pm

That's it Petitie Poulet. Some recipes have more or less sugar, vinegar or cloves etc, but the secret is in the beetroot juice for the colour. The best results might be from boiling up fresh beetroot, but the simplest recipes involve the juice of a couple of cans of beetroot as the base colour. Those egg whites look an amazing pink colour when the recipe is right and they are cut in half.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Egg Salad Sandwich

Ingredients:

8 hard-cooked eggs, peeled and coarsely chopped
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes tabasco sauce
Salt and pepper to taste
Lettuce or watercress
Bread of your choice

Method

In a medium bowl, coarsely chop 8 peeled hard boiled eggs.

Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of Tabasco (or more, if you like a spicier). Season to taste with salt and pepper; stir gently to combine. Serve with greens such as lettuce or watercress on bread of your choice.

NB:
Other variations can include sliced black olives, chopped fresh parsley, chopped fresh chives, chopped walnut pieces, chopped dill pickles, and capers.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

French Style Scrambled Eggs

Serves 2

Ingredients:

3 large eggs, lightly beaten
1 tablespoon unsalted butter
3 tablespoons thickened cream
1 tablespoon chopped chives
2 slices toasted baguette

Method:

In a small bowl, lightly beat 3 large eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in thickened cream and chives. Remove from heat and serve with toasted baguette.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Hard Boiled Egg & Sardine Sandwich

Serves 2

Ingredients:

4 slices multigrain bread, toasted
2 Tbsp extra-virgin olive oil
6 sardines, halved
6 to 8 leaves lettuce
2 hard-boiled eggs, sliced
10 Kalamata olives, pitted
1/2 small red onion, thinly sliced
1 lemon wedge

Method:
Drizzle toast with oil. Top one slice toast with the sardines, lettuce, egg, olives, onion, and juice of the lemon wedge. Top with second slice.

Hens and Hobbits · **Posted:** Sun Nov 04, 2012 9:10 pm

With all these great recipes how about an APF Egg & Chook & Poultry Cook Book

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Hens and Hobbits wrote:

With all these great recipes how about an APF Egg & Chook & Poultry Cook Book

What an eggscellent

an APF cookbook [smilie=a_goodjobson.gif]

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Slow Cooker Moroccan Chicken

Serves 4

Ingredients:

2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Coarsely ground sea salt and ground pepper
4 chicken Marylands
1 tablespoon extra-virgin olive oil
1 medium onion, cut into wedges
3 garlic cloves, finely minced
10cm piece peeled fresh ginger, sliced into rounds
1 can diced tomatoes
1/2 cup raisins

Method:
In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; turn over and cook 2 minutes.

In a slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 hours on high and 6 hours on low.

Serve on a bed of cous cous.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Eggs Benedict

Makes 8

Ingredients:

1 tablespoon white vinegar
8 large eggs
Hollandaise Sauce
16 rashers bacon
4 English muffins, split in half, toasted

Method:

Fill a large saucepan with about 12 cm of water, add vinegar, and bring to a boil. Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water. Repeat with remaining eggs.

Warm Hollandaise Sauce.

When eggs become opaque, remove them from the saucepan with a slotted spoon. Transfer the eggs to the dish of warm water. This should take about 3 minutes.

Heat a skillet over medium heat. Add bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.

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