Stewed Eggs Stuvade Gg Food

STEWED SPINACH EGGS (ÄGG MED STUVAD SPENAT)

Stewed Spinach Eggs (Ägg med stuvad spenat) image

A Swedish comfort food classic, Rachel Khoo's creamy spinach baked eggs are quick and easy to make and are the perfect satisfying meal for any time of day.

Provided by Rachel Khoo

Categories Breakfast, Brunch, Dinner, Lunch

Time 35m

Number Of Ingredients 1

Ingredients

Egg, Spinach

Steps:

First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, the salt and the sugar. Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5-10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking. Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set - covering with a lid will help this along. Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately. Top tip / Traditional recipes call for plain flour to thicken the mix. I often find cooking for longer and evaporating as much water as possible means you don't need it. If you find, however, that your spinach is very wet, you can whisk a couple of tablespoons of flour into the milk before adding it to the spinach.

STEWED EGGS ( STUVADE ÄGG)

Stewed Eggs ( Stuvade Ägg) image

Another recipe from the old, 1947, Swedish cookbook "Husmoderns Nya Kokbok" (The Housewife's New Cookbook). I know the title sounds weird but that's how it was called.

Provided by Chef Dudo

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, hardboiled
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons flour
2 1/2 cups milk
salt
pepper
grated cheese
parsley

Steps:

Peel the eggs, slice them and arrange the slices on a serving dish.
Saute butter/margarine and flour.
Add milk, slowly, to make a sauce.
Cook the sauce, on low heat, for about 5 minutes.
Add salt, pepper and grated cheese to taste.
Pour the sauce over the eggs and sprinkle with parsley.

Nutrition Facts : Calories 210.8, Fat 13.5, SaturatedFat 6.8, Cholesterol 240.5, Sodium 165.2, Carbohydrate 10.5, Fiber 0.1, Sugar 0.4, Protein 11.7

STEAMED (BASTED) FRIED EGGS

Steamed (Basted) Fried Eggs image

This is a quick method to make eggs that appear to be "over easy" without the mess of turning and it uses much less fat for the cooking. Broth can be used instead of the water as the basting liquid. Thanks to Ericjs for the proper name for the cooking technique.

Provided by Red_Apple_Guy

Categories Breakfast

Time 5m

Yield 2 eggs

Number Of Ingredients 4

Ingredients

2 eggs
vegetable oil cooking spray
2 -3 tablespoons water
salt and pepper

Steps:

Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets.
Place the pan over medium heat.
When pan and oil are heated, break eggs and place in pan with some separation between eggs.
When the egg whites begin to turn opaque (about 1 minute depending on how hot your "medium heat" is, pour water into the pan
Cover the pan tightly
Cook for 30 seconds before looking at the eggs
Cover the eggs after checking and cook until the eggs are the desired degree of doneness.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

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