Archived entries for eggs

The Eye of Sauron: The Great Eye Deviled Eggs

The Great Eye is ever watchful.  Hey, Sauron, eat this!

These deviled eggs were supposed to look like the Great Eye of Sauron from the Lord of the Rings.  Can you tell which is which.

I know; it’s a hard boiled situation. Te he.

Evil Eye Deviled Eggs
makes 4 dozen

  • 2 dozen eggs
  • 1/2 cup mayonnaise
  • 1/4 cup honey mustard
  • 1/4 cup spicy mustard
  • 2 tsp of paprika
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 1 tsp horseradish
  • Red food coloring
  • yellow food coloring
  • black food coloring
  • cake decorating piping bag and with decorative tip
  • black olives sliced into slivers

Place 24 eggs in a bowl of water and bring to a boil. Allow to boil for about 10 minutes and then turn burner off. Leave eggs in water until water has cooled a bit. Drain eggs and sit.

When the eggs are cool to the touch, peel shells of the eggs and discard.  Cut eggs in half and remove yolks.  Place yolks in an air tight container and refrigerate until needed.  Place eggs in a large  jar and fill with water until eggs are covered.  Place 1 Tbs of red dye and 1 Tbs of yellow dye in water and stir until water is a nice orange color.  Allow eggs to soak for 12-24 hours.

Remove orange egg whites halves from dye and set aside to dry.  Using a hand or stand mixer, blend yolks with mayonnaise, mustard, horseradish and spices.   Taste your mixture and season according to taste.  Blend thoroughly to get rid of all the lumps.  If the color of the yolks isn’t dark enough, add a few drops of red or yellow dye to the mixture to give it more of a bright yellow/orange color.

Now, we’re ready to start filling the egg whites.  Put your egg halves on a platter.  Put your yolk in a piping bag with the large star decorative tip.  Put 1/4 tsp or so of black dye into a glass bowl or glass and dilute with a few drops of water.  Practice pipping the egg yolk in one of the egg halves, try to make the edges of the star tip to look like lines in the eye.  I say practice a few before you start working with the dye, because you can scoop up any that don’t work and it won’t matter, but once you start with the black dye, you can’t go back.    Once your ready to do one for real, dip the tip of the decorative tip into the black dye ad then pipe the egg yolk into the egg white halves.  The black should look like the lines in the iris of the eye.  You can experiment using a bit of red in there too.  It helps to spoon a small amount of dye around the edges of the yolk so the black spreads into the egg white.  Experiment to see what works best.

Slice your black olives into slivers and place a sliver at the center of each egg to act as a pupil.  Now eat up.  Yum!

Basic Egg Pasta Dough Recipe

This is the basic egg pasta dough recipe given in the Kitchenaid booklet for their pasta press attachment with a few of my own helpful hints..  I am posting it separate from the How-To post for future quick reference.

Basic Egg Pasta

  • 4 large eggs (7/8 c. eggs)
  • 1 Tbs water
  • 3 1/2 c. sifted flour
  • 1/2 tsp salt

Place eggs, water, flour and salt in mixer bowl.  Attach bowl and flat beater.  Turn to speed 2 and mix 30 seconds.

Exchange flat beater for dough hook.  Turn to speed 2 and knead for 2 minutes. At this point, my dough still was not kneaded together, but appeared in the bowl still crumbly.

The manual states: “A good pasta dough is firm and leathery to touch but also pliable. It should never stick to your fingers or crumble and fall apart.  Many factors, such as humidity, brand of flour, and size of eggs may affect dough consistency.  Pinch a small amoutn of the dough together after mixing with the flat beater.  If the dough stays together, without sticking to your fingers it should work well.  It may be necessary to add a small amout of water to reach correct dough consistency.”

I added a bit of water and beat with the paddle for 30 more seconds or so.

Remove dough from bowl and hand knead for a few minutes. I only got my dough to come together  during the hand kneading.  You want the dough to stick together, but don’t worry if it is still a little dry as it will come together when pressed.

Let the dough rest for 20 minutes before pressing.

Use pasta press and cutter to press and shape the noodles.

Cook the pasta: You may opt to add salt and oil to the water if you choose.  2 tsp salt and 1 tsp oil for 6 quarts of water.  You can of course estimate that.  Boil gently to cook.  Pasta will float when cooking, but not when it is necessarily done.  Stir to keep pasta cooking evenly.  Take a noodle out and test bite.  The desired “al dente” should be slightly firm to the bite.

Cooking time:
Dry pasta: approx. 7 min
Fresh pasta: approx: 2-5 min depending on thickness.

Precious in Pink: Pickled Quail’s Egg in Beet Juice

Pickled eggs seem so nice and ol’ timey. I imagine some turn-of-the-century saloons where they were available at almost every bar. They’re so easy to make. Its just a matter of hard boiling and then soaking them in a brine. My brother-in-law, Jason, always has a jar of them in the fridge, and they do make a great snack; all that protein can really fill you up!

Pickled quails eggs, as garnish for the appetizer course from our Polynesian Meal.

Tiny things are always so precious. You could fit 3 or 4 quails egg inside the shell of an average chicken’s so of course, its hard not to adore them. Don’t judge them by their size though, although small, once cooked, these eggs are surprisingly tough. Their egg whites are not as soft as their larger counterparts which gives for a surprising texture when bursting into the center and finding a soft, delicate yolk. They are a bit exotic in our culture, but quite common in various Asian cuisines, so are not impossible to find pickled if not fresh in Chinese, Korean or Thai grocery stores.

So lets pull out our cauldron, and with a little of toil, toil, boil and bubble, we’ll mix together 1 part exotic, to two parts precious, a pinch of ol’ timey, and a bit of beet blood for pizzaz and we’ll concoct the perfect pickled quails eggs!

(oh come on, I don’t mean blood- its beet juice. Sheesh!)


  • 3 dozen fresh Quail eggs, or 2 cans of preserved eggs*
  • 4-5 medium sized beets, washed and quartered
  • 2 c. vinegar (white wine, cider, rice, or any mixture of these)
  • 1/2 c. sugar
  • 1 tsp. salt
  • bay leaves
  • black peppercorn
  • whole cloves
  • fresh mint
  • 1 clean quart jar with lid

* I suggest getting fresh, as the canned eggs are a bit rubbery. However, the longer fresh eggs sit in a brine, the more they will become a bit rubbery as well. They are best eaten within two weeks. However if you plan to store yours for a while, it doesn’t matter if you start out with canned or fresh.

Make beet juice. We’ll add beet juice to the brine to give added flavor but most importantly a nice purple color. Clean and wash your beets. You don’t have to skin them if you don’t want just get all the yuck off. Quarter and place in a pot with water covering about 1″ above beets. Cover, bring to a boil and then reduce to a simmer. Allow to cook for about 30 minutes, until you see dark red liquid. Drain and reserve 2 c. of juice for your brine.

While beets are cooking, we’ll prepare the eggs. If you’re using canned eggs, you can skip to step 4. If using fresh eggs, we’ll need to hard boil them. Place a cloth napkin or towel at the bottom of a pot, place the fresh eggs on the cloth and fill the pot with water. Place the pot on a the stove. Cover and bring to a rolling boil. Once boiling, remove the pot from heat. Let sit for 5 minutes with pot still covered. While its sitting, prepare a bowl of ice water. Take eggs from hot water, and place into the ice water until they cool. This will make peeling them easier. Because they are so small, its easy to damage them while peeling. Peel eggs and set aside.

Create your brine. In your cualdron, I mean in a pot, mix all ingredients, including the beet blood, ahem…juice, but excluding the eye of newt. Ok, joke taken too far now! Excluding the eggs, put everying into a pot and bring to a boil. If you have a pickling spice mix, feel free to use that instead of the whole spices I listed above. Once the brine is boiling, remove from heat.

Assemble your jar of pickles. Place your eggs in your quart jar. Pour the hot brine over the eggs, whole spices and all. Fill jar with as much of the brine as possible, place lid on jar and allow to sit. Once cool, you can add in some fresh mint if you want and place in the refridgerator.

Your pickled eggs will be at full potency in about a week and will remain good indefinitely if kept chilled.

Brinner: Eggy Eyeball.

Its time for dinner, but you want breakfast. It happens. We can take care of this problem quick and easy.

Uova Di Pomodoro (Eggs Baked in Tomatoes)
From the Silver Spoon Cookbook

  • vine ripened tomatoes
  • same number of eggs
  • 1 tsp of olive oil for each tomato
  • dried oregano
  • salt and pepper

Preheat the oven to 400 degrees

Cut off the tops of the tomatoes and scoop out the seeds.

Sprinkle the inside of the tomatoes with salt and lay upside down on a paper towel to allow to drain for 10 minutes.

Put 1 tsp of olive oil in each tomato and sprinkle the insides with a pinch of oregano and pepper.

Bake tomatoes for 20 minutes. Remove from oven and add egg to the center of each tomato. The eggs will sizzle in the hot oil.

Place the tomatoes back in the oven for 5-7 minutes.

I sprinkled the tops with Parmesan cheese and dried dill. Don’t they look like little eggy eyeballs? Is that unappetizing?

I sided the tomatoes with the left over potatoes and broccoli from our Easter Dinner. Boom, 30 minutes later and its brinner time.

Scotch Eggs: A How To

“In a quest for foods which pair well with whiskey, I have become obsessed with the Scotch Egg. Concentric spheres of protein and fat form the cradle in which within my stomach, hardwood-aged corn liquor will rest.” -From Scotch eggs, an ode

I love how this lyrical quote from Ira’s blog, Being Totally Sweet In Chicago, is talking about how eating meat wrapped eggs is a great way to prevent a hangover. Its like lace curtains in the trailer. But these meat wrapped eggs made the perfect snack for the whiskey tasting Ira hosted here at the house last night. It was awesome! Ira got a bunch of people to bring tons of whiskey for me to drink, and he made all the food. I could get used to this!

I came home from work yesterday to an aproned Ira, hard at work in the kitchen. He had been busy researching scotch egg recipes, and was actively putting his knowledge to the test. Here’s the recipe he came up with:

Ira’s Scotch Eggs

  • 1 1/2 lb ground pork
  • 1/4 c. fresh parsley, finely chopped
  • 1/2 small onion, grated
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp powdered sage
  • 1 tsp thyme
  • 1/4 tsp Cayenne
  • 1/2 tsp – 1 tsp salt
  • 8 hard boiled eggs
  • 1/2 c. flour
  • 2 eggs lightly beaten
  • 1 c. bread crumbs

Mix pork with herbs and spices.

Rolling out a patty of the spiced sausage, wrap around hard boiled egg.

Roll sausage wrapped eggs in flour, then egg, and finally in the bread crumbs.

Bake at 350 for 20 minutes.

They were successful at absorbing lots of alcohol because today I feel great. And, they were yummers!

**Notes: The eggs needed a bit of salt. I added in the recipe above some salt to the sausage. I might roll the egg in a bit of salt before I wrap in the sausage in an attempt to salt the egg a bit. I also think wrapping the eggs in bacon or prosciutto would be a great addition.

Deviled Eggs: Devilishly Easy

Deviled Eggs are always a hit at any party. They’re easy to make and lots of fun to eat. Here is a quick recipe to help you egg it up at your next party.

Deviled Eggs:
makes 48

Place 24 eggs in a bowl of water and bring to a boil. Allow to boil for about 10 minutes and then turn burner off. Leave eggs in water until water has cooled a bit. Drain eggs and sit.

When the eggs are cool to the touch, peel shells of the eggs and discard. Egg shells are great for the compost pile or can also be used to sharpen blades in your garbage disposal. If you have neither of these just discard.

Check out this guy, its a twin!

Cut hard boiled eggs in half. Scoop out the yolks and place in mixing bowl. With a blender mix into the eggs:

  • 1/2 cup mayonnaise
  • 1/4 cup honey mustard
  • 1/4 cup spicy mustard
  • 2 tsp of paprika
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 1 tsp horseradish

Egg yolk filling in my mixer.

These measurements are approximated. Taste the filling as you go along. If you like it more spicy, add more paprika or hot sauce. Make sure your filling is nice and smooth with no lumps.

Decorative tip on my pastry bag makes the filling so attractive!

I like to use a pastry bag with a decorative tip to add filling to the egg whites, but you can just spoon it in. Once the egg whites are filled, you can garnish with paprika, olives, capers or whatever you wish.

And you’re done. Eat up!

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