Grilled Eggs With Vietnamese Seasonings Recipes

Steps:

• Preheat grill to medium.
• Pierce a tiny hole in the end of each egg.
• Place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs.
• Combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved.
• Shell eggs and cut into quarters.
• To eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. Dip in sauce.

Steps:

• 1. Place eggs on grill and cook until the shell is browned and eggs are completey cooked, 10-12 minutes. Turn eggs often to cook evenly. 2. Combine fish sauce, lime juice, sugar garlic, and chile in a small bowl. Stir until sugar dissloves. Divide sauce into 4 bowls. 3. Arrange lettuce and mint on a platter. 4.Serve the eggs in the shell. 5. To eat, shell the egg and cut in quarters, lengthwise. Each egg quarter, should then be wrapped in a lettuce leaf with a sprig of mint, dipped in sauce, and then eaten.

Steps:

• 1. Preheat the grill to medium.2. When ready to cook, pierce a tiny hole in the end of each egg with an egg pricker or needle. Place the eggs on the grill and cook until the shell is browned and eggs are completely cooked, 10 to 12 minutes, turning often with tongs to ensure even cooking.3. Combine the fish sauce, lime juice, sugar, garlic, and chile in a small bowl and stir until the sugar is dissolved. Divide the sauce among 4 tiny bowls. Arrange the lettuce leaves and mint on a platter.4. Serve the eggs in the shell. To eat, shell the egg and cut it in quarters lengthwise. Each quarter egg should then be wrapped in a lettuce leaf with a sprig of mint, dipped in the sauce, and eaten.Serves 4 as an appetizer

Steps:

• Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
• Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Lightly butter one side of each bread slice.
• Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
• Transfer to a plate and let cool for a minute before serving.

Steps:

• Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
• Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
• Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
• Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
• Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.