5 best ways to cook eggs

egg balls in soup



These egg balls are an attractive addition to any clear soup. The egg
balls may be prepared in advance, kept covered in the refrigerator,
then cooked a few minutes before serving.

Ingredients

  • Hard-boiled eggs 4, shelled
  • Salt 1
  • /4 tsp
  • Cayenne pepper a dash
  • Chopped fresh
  • parsley 1 tsp
  • Egg yolk 1, lightly beaten
  • Chicken stock 1 litre (32 fl oz / 4 cups)

Directions

  1. • Slice hard-boiled eggs in half and scoop out yolks. Rub yolks
    through a strainer into a bowl.
  2. • Finely chop egg whites and add them to the bowl. Add salt,
    cayenne and parsley.
  3. • With a fork, mash mixture and add enough raw egg yolk to
    make a stiff mixture.
  4. • With your hands, shape mixture into small balls.
  5. • Half-fi ll a medium-sized saucepan with water and bring to
    the boil over high heat. With a slotted spoon, place balls in
    boiling water and poach for 2 minutes.
  6. • Meanwhile, bring chicken stock to the boil and ladle into 4
    serving bowls.
  7. • Remove poached balls from water using the slotted spoon
    and add a few to each bowl of soup. Serve immediately


egg-drop soup



A light, fragrant soup, this classic Egg drop Soup is adapted from a
Cantonese recipe
Ingredients
  • Cooking oil 1 Tbsp
  • Onion 1, medium-sized, peeled
  • and fi nely sliced
  • Chicken stock 2 litres (64 fl oz /
  • 8 cups)
  • Tomatoes 4, medium-sized,
  • quartered
  • Egg 1, lightly beaten
Directions
  1. • In a large saucepan, heat oil over moderate heat. Add onion
    and cook, stirring constantly, for 1 minute.
  2. • Stir in chicken stock and bring to the boil. Reduce heat to
    low and simmer, stirring occasionally for 10 minutes.
  3. • Add tomatoes and simmer for a further 5 minutes. Remove
    pan from heat and beat egg into soup. Ladle into bowls and
    serve immediately.

moroccan chicken harira



The lentils and rice used in this soup make it substantial, and the spices
and lemon juice add a wonderful flavour

Ingredients

  • Olive oil 3 Tbsp
  • Chicken 1, small, about 800 g
  • (13/4 lb), cut intojoints
  • Onions 2, peeled and fi nelychopped
  • Garlic 2 cloves, peeled andcrushed
  • Ground turmeric 1/2 tsp
  • Ground ginger 1/2 tsp
  • Coriander seeds 1/2 tsp
  • Ground cinnamon 1/2 tsp
  • Chicken stock 2 litres (64 fl oz /
  • 8 cups)
  • Ripe tomatoes 450 g (1 lb),
  • cut into wedges
  • Split yellow lentils 100 g (31/2 oz), soaked
  • for 1 hour, then drained
  • Salt 1/2 tsp
  • Ground white
  • pepper 1/4 tsp
  • Chopped fresh
  • parsley 3 Tbsp
  • Long-grain rice 50 g (2 oz)
  • Eggs 2, beaten
  • Lemons 3, 1 squeezed for juice and 2 cut into wedges

Directions

  1. • Heat oil in a large pan and brown chicken on all sides. Fry in
    batches if necessary. Remove chicken and set aside.
  2. • In the same pan, use remaining oil to cook onions and garlic
    for 5 minutes or until soft, stirring occasionally.
  3. • Return chicken to pan and add turmeric, ginger, coriander
    and cinnamon. Stir-fry over high heat, then add stock,
    tomatoes, lentils, salt and pepper. Bring to the boil, then
    cover. Reduce heat and simmer for 40 minutes.
  4. • Remove chicken from pan and shred meat, discarding skin
    and bones. Return meat to pan.
  5. • Add 2 Tbsp chopped parsley and rice. Bring
    to the boil. Reduce heat to simmer and cook
    for a further 20 minutes or until rice is tender.
  6. • Combine eggs and lemon juice. Slowly pour
    mixture into soup, whisking constantly.
  7. • Serve immediately, garnished with remaining
    parsley. Provide lemon wedges on the side
    for squeezing into soup.


egg salad



This unusual and attractive salad may be served with a light fish dish
or by itself with hot crusty bread.

Ingredients

  • Hard-boiled eggs 6, shelled and sliced
  • Green capsicums
  • (bell peppers) 2, small, white pith
  • removed, seeded and chopped
  • Red capsicum
  • (bell pepper) 1, small, white pith
  • removed, seeded and chopped
  • White button
  • mushrooms 3, wiped and thinly
  • sliced
  • Black olives 6, pitted
  • Chopped walnuts 1 Tbsp
  • Dressing
  • Garlic 1 small clove, peeled
  • and crushed
  • Paprika 1 tsp
  • White wine
  • vinegar 2 Tbsp
  • Olive oil 90 ml (3 fl oz / 6 Tbsp)
  • Salt 1/4 tsp
  • Ground black
  • pepper a dash
  • Sugar 1/2 tsp.

Directions

  1. • Arrange eggs, capsicums, mushrooms and olives on a
    medium-sized serving dish. Sprinkle walnuts over.
  2. • In a screw-top jar, combine ingredients for dressing. Shake
    briskly and pour dressing over salad. Toss to coat ingredients
    well with dressing. Refrigerate for at least 30 minutes before
    serving.

NOTE

Tossing the sliced hard-boiled eggs will probably cause the egg yolks to break apart, which could spoil the look of the dish. For better presentation, serve the salad untossed and toss it just before eating.

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