FRIED BOILED EGGS
Give simple hard-boiled eggs a twist.
Provided by Diana Salama
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 2
Number Of Ingredients 3
Steps:
- Place eggs in a saucepan and cover with water. Bring water to a boil. Cook eggs at a boil for 10 minutes. Remove eggs from hot water and set aside to cool.
- Peel cooled eggs and cut into large chunks.
- Melt butter in a skillet over medium heat. Fry egg chunks in melted butter until golden brown, about 2 minutes; season with salt and pepper.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 0.8 g, Cholesterol 402.5 mg, Fat 21.5 g, Protein 12.7 g, SaturatedFat 10.4 g, Sodium 299.3 mg, Sugar 0.8 g
A PERFECT HARD-BOILED EGG
Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.
Provided by Julia Moskin
Categories breakfast, brunch, easy, lunch, quick, snack, finger foods, main course, side dish
Time 20m
Yield Varies
Number Of Ingredients 2
Steps:
- Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
- For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
- To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.
KWEK KWEK (FILIPINO STREET FOOD)
A popular street food in the Philippines, kwek kwek are hard-boiled quail eggs in orange batter that are deep fried and served with a sweet and sour sauce.
Provided by Suhara
Categories Appetizers and Snacks
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
- Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
- Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
- Heat oil in a wok to 375 degrees F (190 degrees C).
- Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 16.2 g, Cholesterol 76 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 133.1 mg, Sugar 5.6 g
TOKNENENG (FRIED HARD BOILED EGGS)
A popular streetfood in the Phillipines, hard-boiled eggs are dipped in orange coloured flour batter and deep fried then served with sweet sour sauce.
Provided by Mikekey * @Mikekey
Categories Other Snacks
Number Of Ingredients 13
Steps:
- Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
- Prepare the batter by putting a few drops of red and yellow food colouring into the water to get a deep orange colour. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
- Heat oil in deep fryer or large wok.
- Dredge the peeled eggs into the cornstarch then drop them into the batter so it's fully covered. using a bamboo skewer, poke the eggs to drop them into the oil. Deep fry until the batter is crispy. Remove with slotted spoon and drain on paper towels.
- To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool. Serve the eggs with a side of dipping sauce.
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