HARD-BOILED EGGS WITH MUSTARD SAUCE
Provided by Jacques Pepin
Categories breakfast, easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 2 cups of water to boil in a saucepan. Lower the eggs into the boiling water. Bring the water back to a very gentle boil, and cook the eggs for 8 to 9 minutes. Drain off the water, and shake the pan to crack the shells of the eggs. Then, add ice and water to cover, and let the eggs cool completely.
- Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Add the oil slowly, mixing it in with a whisk or a spoon. Set aside at room temperature until ready to use.
- Shell the eggs, and cut them in half lengthwise. The center of the yolks should be slightly soft. Divide the lettuce leaves among six plates, and place two halves cut side up on top of the lettuce on each plate. Coat the eggs with the mustard sauce, and serve immediately.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 0 grams, TransFat 0 grams
SCOTCH EGGS WITH MUSTARD SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.
- Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
- Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
- Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko.
- Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.
HARD-COOKED EGG WITH MUSTARD
Whole-grain mustard provides a salty-tangy hit. Topping the egg with fresh herbs makes this instantly more satisfying. Use whatever you've got on hand: chives, basil, tarragon, thyme, even mint.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Number Of Ingredients 3
Steps:
- Dollop mustard on egg halves and top with parsley.
Nutrition Facts : Calories 68 g, Cholesterol 187 g, Fat 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 120 g
FOOLPROOF HARD-COOKED EGGS
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 1
Steps:
- Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.
MUSTARD PICKLED EGGS
These pickled eggs are marinated in a cider vinegar that is spiced with mustard and turmeric powder. The longer they set, the better they get.
Provided by J. Murphy
Categories Appetizers and Snacks Pickled Egg Recipes
Time P3DT25m
Yield 6
Number Of Ingredients 7
Steps:
- Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 2.6 g, Cholesterol 186 mg, Fat 5.1 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.6 g, Sodium 461.7 mg, Sugar 1.4 g
SCOTCH EGGS WITH MUSTARD SAUCE
Scotch Eggs are part of the traditional Scots breakfast, which also includes porridge, bacon, fried egg, sausage, black, white and fruit puddings and hot baps and jam. They are also sufficiently versatile to be served hot with gravy at teatime, or cold as a snack.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
- Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
- Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.
Nutrition Facts : Calories 859.9 calories, Carbohydrate 20.7 g, Cholesterol 294 mg, Fat 78.6 g, Fiber 1.4 g, Protein 19.4 g, SaturatedFat 14.6 g, Sodium 1059.3 mg, Sugar 6.4 g
MUSTARD PICKLED EGGS
I found this recipe on another site and it supposedly originated in Lancaster County, Pennsylvania. I decreased the water by half because I ended up with far too much liquid for the jar and had to dump some out. Next time I may omit the water altogether.
Provided by Mercy
Categories Brunch
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, mustard, water, sugar and salt in a saucepan and bring to a boil to dissolve the sugar.
- Put the eggs in a widemouthed jar (an old mayonnaise jar would be great).
- Pour the hot mixture over the eggs.
- Seal the jar.
- Store the eggs in the refrigerator for at least a day or two before sampling in order to let the flavors develop.
HARD BOILED EGGS WITH MUSTARD SAUCE
Really easy way to have hard boiled eggs in a different way. Left over Easter eggs can be used in this way. My mother used to do it and I now do the same for my son's family.
Provided by kyriazi
Categories Greek
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Peel the hard boiled eggs and cut them lengthwise in four.
- In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
- Add the pieces of the eggs and sprinkle with salt and pepper.
Nutrition Facts : Calories 397.9, Fat 37.8, SaturatedFat 7, Cholesterol 424, Sodium 180.6, Carbohydrate 1.5, Fiber 0.2, Sugar 1.3, Protein 12.8
SUMMER BEANS WITH HARD-BOILED EGGS
Yellow wax beans and green beans are a summer farmers' market staple. This simple side salad is tossed with an assertive Dijon mustard dressing and finished with chopped boiled eggs and fresh chives. Hearty but refreshing, this is an elegant and colorful side, which would be perfect for late summer.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/4 pounds green and yellow wax beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain and blot dry. Whisk 2 tablespoons each white wine vinegar and olive oil and 2 teaspoons Dijon mustard in a large bowl until smooth. Toss with the beans; season with salt and pepper. Top with 2 chopped hard-boiled eggs; sprinkle with chopped chives and pepper.
MAYONNAISE AND HARD BOILED EGGS
Steps:
- Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.
HARD-COOKED EGG AND GRAINY MUSTARD TEA CRACKERS
The menu at your afternoon get-together need not be fussy. Whole-grain crackers stand in for traditional tea sandwiches, and sliced eggs with mustard are a healthy topping.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread crackers with mustard and top with sliced eggs and chives. Season with salt and pepper.
- Slice each cracker in half with a serrated knife.
Nutrition Facts : Calories 33 g, Cholesterol 35 g, Fat 1 g, Fiber 1 g, Protein 2 g, Sodium 52 g
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