Raising your own chickens is lots of fun, but it also means I am left with an abnormally large number of eggs, so I tend to be a little more adventurous than most people who stick to boiled eggs or omelets.
Let me show you 3 unique egg recipes from various European countries.
Polish Style Eggs: - 4 hard boiled eggs left in their shell - 1/2 sprig of parsley - 1/2 sprig of dill - 1/2 sprig of chives - 2 oz butter - A little salt - 1 tbsp sweet pepper - 2 tbsp breadcrumbs - 1 oz grated emmental cheese Preparation: This is actually quite a hard dish as the eggs must be cut while still in their shell.
My only suggestion is to use a large and very sharp knife.
Once cut, extract both the egg whites and yolk carefully with a spoon.
Mince the egg whites and yolks, along with the button, dill and chives.
Stuff the mince back into the shells, carefully.
Sprinkle the top with breadcrumbs, grated cheese, and any remaining butter.
Stick in the oven and bake for about 15 minutes on high.
Spanish Style Eggs: These are basically fried eggs server on top of tomatoes.
Different, but tasty none the less.
Ingredients: - 4 eggs - 1 lb ripe tomatoes - 1 onion - Pinch of salt - 3 green peppers - 125 ml of oil Preparation: Chop the onions and peppers up nice and small.
Begin by frying to the onions in a little oil until they change colour, then add the peppers and grated tomatoes.
Season with salt, cover the pan and simmer for 15 minutes.
When done, set aside and fry the eggs in the same pan.
When the edges are golden brown, it is time to serve.
Place the tomato and onion mix on top of the eggs and presto! Russian Eggs: These are a real treat and I'm not sure if I know of anything else quite like them! Gather together: - 5 eggs - 4.
5 oz shellfish (lobs, prawn, crayfish etc) - 1 egg yolk - 2 tablespoons of oil - 1 tablespoon mustard - 1 tablespoon vinegar Preparation: Start by hard boiling the eggs, then when they've cooled enough to handle them, strip the shells off.
Cut them in half lengthwise, and remove the yolk (don't discard, just set it aside).
Cook the shellfish with boiling water and salt.
Remove the shells while they are still hot and set aside.
Make a mayonnaise sauce using the egg and oil, and season it with salt, pepper, vinegar and mustard.
The mayonnaise should be nice and thick so it won't run later on.
Add the minced shellfish to the mayonnaise, mix thoroughly and stuff the egg whites, forming a pyramid at the center.
Traditionally served on a dish of minced lettuce, with the leftover yolk mashed up on top.
Lovely!
Let me show you 3 unique egg recipes from various European countries.
Polish Style Eggs: - 4 hard boiled eggs left in their shell - 1/2 sprig of parsley - 1/2 sprig of dill - 1/2 sprig of chives - 2 oz butter - A little salt - 1 tbsp sweet pepper - 2 tbsp breadcrumbs - 1 oz grated emmental cheese Preparation: This is actually quite a hard dish as the eggs must be cut while still in their shell.
My only suggestion is to use a large and very sharp knife.
Once cut, extract both the egg whites and yolk carefully with a spoon.
Mince the egg whites and yolks, along with the button, dill and chives.
Stuff the mince back into the shells, carefully.
Sprinkle the top with breadcrumbs, grated cheese, and any remaining butter.
Stick in the oven and bake for about 15 minutes on high.
Spanish Style Eggs: These are basically fried eggs server on top of tomatoes.
Different, but tasty none the less.
Ingredients: - 4 eggs - 1 lb ripe tomatoes - 1 onion - Pinch of salt - 3 green peppers - 125 ml of oil Preparation: Chop the onions and peppers up nice and small.
Begin by frying to the onions in a little oil until they change colour, then add the peppers and grated tomatoes.
Season with salt, cover the pan and simmer for 15 minutes.
When done, set aside and fry the eggs in the same pan.
When the edges are golden brown, it is time to serve.
Place the tomato and onion mix on top of the eggs and presto! Russian Eggs: These are a real treat and I'm not sure if I know of anything else quite like them! Gather together: - 5 eggs - 4.
5 oz shellfish (lobs, prawn, crayfish etc) - 1 egg yolk - 2 tablespoons of oil - 1 tablespoon mustard - 1 tablespoon vinegar Preparation: Start by hard boiling the eggs, then when they've cooled enough to handle them, strip the shells off.
Cut them in half lengthwise, and remove the yolk (don't discard, just set it aside).
Cook the shellfish with boiling water and salt.
Remove the shells while they are still hot and set aside.
Make a mayonnaise sauce using the egg and oil, and season it with salt, pepper, vinegar and mustard.
The mayonnaise should be nice and thick so it won't run later on.
Add the minced shellfish to the mayonnaise, mix thoroughly and stuff the egg whites, forming a pyramid at the center.
Traditionally served on a dish of minced lettuce, with the leftover yolk mashed up on top.
Lovely!
Source...