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Make it egg-trappealing

Published: 
Saturday, October 20, 2012

 

They are boiled, baked, sauté, fried, souffléd, scrambled even pickled, the uses are too many to list. Yet lately they have been getting a bad rap re cholesterol findings, but eggs should not be blamed because the amount of fat and cholesterol one yolk carries is perfectly acceptable for us to consume, as a matter of fact we can safely enjoy five eggs per week! So go ahead, have eggs instead the next time you’re wondering about a light meal. Here are some traditional and exciting new ways to try eggs.
 
OPEN FACED POTATO ROSEMARY OMLETTE
 
2 tbs olive oil
2 cloves garlic, chopped
1 small onion, chopped
2 medium potatoes, peeled and cubed
6 eggs, beaten with salt and pepper
1/4 cup grated Parmesan cheese
1 tbs chopped rosemary
 
Heat oil in a non stick frying pan
Add garlic and onion, s
auté until fragrant, 
add potatoes and stir.
Add a small amount of water, lower heat and cover.
Cook for about 6 minutes until potatoes are cooked.
Remove from pan.
Add a little more oil, heat pan
and then pour in eggs.
Disturb with a wooden spoon or fork just until mixture sets.
Preheat oven grill or broiler.
Spread potato 
mixture over the top.
Sprinkle on rosemary and Parmesan.
Place under broiler, 
watch carefully and remove 
when puffed and golden, about 
5 minutes. Serve hot.
Serves four
 
CREAMY STUFFED EGGS
With capers and olives
 
12 large eggs
1 tsp grated onion
4-6 tbs mayonnaise
1 tsp yellow mustard
1 tsp chopped capers
1 tsp chopped olives
1/2 tsp pepper sauce
1 tsp paprika
 
Chopped parsley for garnishing.
Boil eggs until the hard boil stage, cool and peel.
Slice eggs into half.
Gently scoop out the yolks and place into a bowl.
Place egg whites onto a platter.
Combine yolks with onion, 4 tablespoons mayonnaise, mustard, capers, olives, and pepper sauce.
Stir until creamy. Add more mayonnaise if needed.
Place into a piping bag fitted with a large star tube.
Pipe into egg whites, sprinkle with paprika and parsley.
Refrigerate until ready to serve.
Makes 24
 
SPICY EGG SALAD
 
2 eggs, hard boiled
1/2 tsp yellow mustard
1 tbs chopped chives
1 tsp chopped red onion
1 tsp mayonnaise
Dash pepper sauce
Chopped tomato
Salt and black pepper if desired.
 
Peel eggs and chop.
Combine with the rest of the ingredients.
Fill into sandwiches and serve.
Makes enough to fill two sandwiches.
 
NUTMEG SCENTED BANANA STREUSEL CAKE
 
1/2 cup butter, unsalted
1 cup brown sugar
2 eggs
2 cups cake flour
1 T’s baking powder
1 tsp grated nutmeg
1/2 cup milk
2 bananas mashed
1 tsp vanilla
 
For the streusel topping
1/2 cup chopped nuts
4 tbs brown sugar
2 tsp cinnamon
 
Grease and flour a 9 inch cake tin
Make cake:
Cream butter with sugar until light, add eggs one at a time, combine flour with baking powder.
Combine milk with bananas and vanilla
Add flour alternately with milk.
Spoon into a 9 inch pan.
Combine ingredients for streusel, sprinkle on top of cake.
Bake 350 for 30 minutes.
Makes one cake

 

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