5 Excellent Egg Recipes

1. Deviled Eggs
1 Dozen Hard Boiled Eggs
1/4 Cup Sweet Pickle Relish
1/2 Cup Miracle Whip
2 Tbs. Yellow Mustard
Paprika for color

Peel the eggs carefully. Cut the hard boiled eggs in half and carefully remove the yolks, placing them in a bowl. Rinse the whites and set them on a plate. Mash the yolks with a fork, and then add the relish, Miracle Whip, and mustard. Mix together and taste. Filling should be tangy, but sweet. Adjust with mustard and relish till it’s how you want it, then spoon into egg whites. Sprinkle paprika on top if desired.

2. Scotch Eggs
1 1/4 Pounds Bulk Sausage
1/2 tsp. Herbs de Provence
1/4 tsp. Cayenne Pepper
4 Hard Boiled Eggs
2 Raw eggs, beaten
Flour for dredging
Breadcrumbs for breading
Oil for deep frying

Peel the eggs. In a bowl, combine the sausage, herbs and pepper. Divide into four equal portions and use to carefully cover the hard boiled eggs. Encase the eggs in the sausage completely and then roll in the raw egg. Dredge through the flour, run through the egg a second time and then roll in the breadcrumbs. Heat 2 1/2 inches of oil to 350˚ and fry the eggs one at a time for ten minutes. Remove from oil and let drain on a paper towel.

3. Old-Fashion Hard Boiled Egg
1 or 2 Raw Eggs

GENTLY place the eggs in an empty pot. Pour in water till eggs are covered about one inch. Place on stove top and put on medium heat. Allow to simmer, but avoid a rolling boil as this can cause small hairline fractures in the egg. Let simmer for ten minutes before removing from heat. Allow to cool for about five minutes and then peel beneath cold running water.

NOTE: Older eggs peel best.

4. Egg Salad Sandwich
1. Deviled Eggs
1 Dozen Hard Boiled Eggs
1/4 Cup Sweet Pickle Relish
1/2 Cup Miracle Whip
2 Tbs. Yellow Mustard
2 Slices favorite bread
Lettuce and Tomato if desired.

Peel the eggs carefully. Chop the eggs into small pieces. Place in a bowl and add the relish, Miracle Whip, and mustard. Mix together and taste. The egg salad should be tangy, but sweet. Adjust with mustard and relish till it’s how you want it, then spoon into egg whites. Layer thickly on your favorite bread and top with a slice of cool iceberg or romaine lettuce and a slice or two of tomato. Enjoy!

5. Omelette
2 Raw Eggs
1 Tbs. Fresh Herbs of your choice (Parsley, Basil, Chives, Rosemary are all excellent)
1 Tbs. Water
1/4 Cup Shredded Cheese
Salt and Pepper
1 tbs. butter for pan

Gently beat eggs, herbs and water in a bowl. Heat omelette pan over high heat until very hot. Add butter. The butter should quickly begin to foam, and you will want to spread it around so it covers the entire bottom of the pan. Pour in egg mixture as soon as butter is melted. After a few seconds, use a wooden spatula to pull the cooked egg away from the edge and towards the center. This allows the uncooked egg to reach the bottom of the pan and cook. Continue this every few seconds until the omelette holds together and there isn’t enough liquid egg to flow to the edges; about a minute and a half. Sprinkle cheese on top, and carefully fold omelette over.

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