Portuguese Hard Boiled Eggs Ovos Duros A Portuguesa Food

DUROS

Steps:

• Mix dry ingredients, add water a little at a time until dough forms a ball. Do not over wet.
• Roll out into thin layer and cut into desired shapes.
• Fry, bake or microwave.

NEVER FAIL HARD-BOILED EGGS

Steps:

• Set eggs out on the countertop for about 15 minutes.
• Meanwhile, boil water in a large saucepan.
• Once water is boiling, gently drop each egg in the water.
• Bring water back to a slow boil.
• Boil for 12-15 minutes, less for a creamier but softer yolk and more for a firmer yolk.
• Remove from heat, put pot under a cold tap, once eggs are cool enough to handle quickly crack the eggshells all around on a countertop or the base of in the pot and then fill the pot with cold water until all cracked eggs are submerged.
• Keep in a cold water bath for 10-15 minutes. Change water or add ice as needed.
• Slide the shells off and rinse them and then go prepare your eggs for a snack or an appetizer or however you'd like!

HARD-BOILED EGGS

Steps:

• Place eggs in pan and add enough cold water to cover by 1 inch.
• Cover and quickly bring to a boil; remove from heat.
• Let stand for 15 min for large eggs (18 min for ex-large and 12 min for medium eggs).
• Rinse in cold water and place in ice water until completely cooled.

PORTUGUESE BAKED EGGS

Steps:

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20-30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.