Vinaigrette Aux Oeufs Durs Hard Boiled Egg Dressing Food

HARD-BOILED EGG DRESSING

Steps:

• Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

SALAD WITH EGG DRESSING

Steps:

• In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°. , Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

GRIBICHE (HARD-BOILED EGG) DRESSING

Steps:

• Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
• Do Ahead
• Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

VINAIGRETTE AUX OEUFS DURS (HARD-BOILED EGG DRESSING)

Steps:

• Peel and chop the hard-boiled eggs coarsely.
• Whisk the remaining ingredients together in a bowl, and stir in egg pieces.
• Serve immediately.

HARD BOILED EGGS

Steps:

• Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1 inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute.
• When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week.

FRENCH VINAIGRETTE WITH HARD-BOILED EGG

Steps:

• In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

OEUFS EN COCOTTE à LA SUISSE

Steps:

• Pre-heat the oven to 190° C (375° F - gas 5)
• Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
• Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
• Bake for about 6 minutes until the mixture is just set.

OLD-FASHIONED EGG AND BREAD DRESSING

Steps:

• Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes.
• Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning.
• Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it. Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey.