Tag: eggs
Changua (Milk and Egg Soup)
Changua (Milk and Egg Soup)
I must say that the name of the soup doesn’t really sound appetizing. But give this a chance. This soup is quite magical and costs $1 to make. Changua is a typical Colombian breakfast, but can be eaten at anytime of the day. This is also considered to be the perfect hangover food. What it really tastes like is a light cream soup with poached eggs and toast in it.
Servings: 2
Ingredients
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 3 green onions chopped
- 2 tsp salt
- cracked black pepper
- 3 tbsp cilantro
- 2 pieces toast buttered
Instructions
- Bring milk and water to a boil.
- Add in the green onions, salt, and pepper. Simmer for 3 minutes.
- Reduce the heat to medium. Carefully add in the eggs without breaking the yolk. Simmer for another 3 minutes.
- Put buttered toast in a bowl.
- Ladle 2 eggs with the soup over the toast. Garnish with cilantro.
Thai Egg Salad
Thai Egg Salad
When you think of an egg salad, you think of the plain hard boiled eggs and mayo. Well, that’s lame as fuck. When Thai people think of egg salad, they think of this amazing appetizer of hard boiled eggs sliced in half then topped with a simple mix of shallots, lemongrass, cilantro, green onion, and dried shrimp. A sweet/sour/salty/spicy dressing is then spooned over the eggs. They look almost like fancier deviled eggs, but light years better.Here’s a couple of tips when boiling your eggs. Make sure that there is enough water in the pot to completely cover the eggs. Get the water boiling before the eggs are added in. Lower the eggs one by one into the water with a large spoon. Once the eggs are in the boiling water, set a timer for 8 minutes; no more no less. As soon as the eggs are done boiling, immediately run cold water over the pot in the sink for 10 minutes. You can add them to an ice bath of water if you want to go that route. The easiest way to peel hard boiled eggs is to put them back in the pot. Shake them in the pot, allowing the shells to crack into one another. Do this for 10-15 seconds. Believe it or not, the shells peel off in 1 piece. Sounds crazy, but it works. Haven’t found an easier way, especially when you have a large amount to peel.So give this egg salad a try. You’ll never want the mayo version again and you’ll change the way you think about deviled eggs.
Ingredients
- 3 chicken or duck eggs hard boiled
- 2 tbsp shallots finely chopped
- 1 green onion finely chopped
- 1 tbsp lemongrass finely chopped
- 2 tbsp dried shrimp pulsed in a spice grinder
- 1 tbsp cilantro finely chopped
Dressing
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 2 tsp palm sugar finely chopped
- 2 thai chilies finely chopped
Instructions
- Mix the dressing ingredients together. Set aside.
- Mix together the shallots, lemongrass, cilantro, green onion, and 1 tbsp of the ground dried shrimp.
- Cut the hard boiled eggs in half
- Add the salad on top of each of the eggs. Spoon the dressing over each of the eggs. Sprinkle the remaining tbsp of ground dried shrimp over the top.
African Scotch Eggs
African Scotch Eggs
This is an African version of the Scottish Scotch egg, just without the egg wrapped in sausage and breadcrumbs. Instead, the hard boiled eggs are wrapped in a dough then deep fried. The outside is very similar to a flakey crescent roll. Serve these with your favorite hot sauce.
Ingredients
- 8 hard boiled eggs
- 1/2 tsp yeast
- 1/4 cup warm water
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/3 cup whole milk
- 2 cups flour
- 1/2 tsp gatlic powder
- 1/2 tsp paprika
- 1/2 tsp cracked black pepper
- 2 oz melted butter
- oil for frying
Instructions
- Add the yeast to the warm water. Mix and let sit for 5 minutes. Then stir in the sugar, salt and whole milk.
- Mix in the flour, garlic powder, paprika, and black pepper. Then mix in the melted butter until the dough forms.
- On a lightly floured surface, need the dough to a couple of minutes. Roll the dough out to 1/2” thick. Using something circular, like a cup or a ramekin, cut out circles out of the dough.
- Take on of the dough circles and roll it a little thinner. Place one of the hard boiled eggs in the center.
- Fold over and crimp the edges. Then roll it into an egg shape.
- Let the dough sit and rise for 30 minutes.
- Fill a small pot with 2” of cooking oil over medium high heat. The temp should read 350 degrees. Add in 4 off the eggs.
- Fry for 5 minutes in total, flipping the eggs half way through the cooking time.
- Drain on paper towel.
- Serve with your favorite hot sauce.
