HORSERADISH DEVILED EGGS
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. -Ruth Roth, Linville, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 169mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
HORSERADISH SCRAMBLED EGGS RECIPE - (4.3/5)
Provided by á-179173
Number Of Ingredients 3
Steps:
- Put big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it crisp, separating the bits as it cooks. While that's happening, whisk eggs with horseradish. When the bacon bits are crisp, scoop them out of skillet to a plate and reserve. Pour off all but a tablespoon or so of the grease. Now pour in eggs and scramble until they're almost set. Then add the bacon bits and scramble them in. Serve. SERVES: 2 NUTRITION: 450 calories; 39 g fat; 20 g protein; 2 g carbohydrate; trace dietary fiber; 2 g net carbs per serving.
HOLIDAY HORSERADISH DEVILED EGGS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
- Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.
SCRAMBLED EGGS WITH SMOKED TROUT & HORSERADISH HOLLANDAISE
This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime!
Provided by Manami
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ingredients in a heat-proof bowl, place over a pot of simmering water and beat with a whisk until set and smooth (that'll coincide with the time your arm feels like it's going to drop off).
- Stir in the horseradish and keep warm until ready to serve.
- Warm the trout fillet slightly (steam oven, microwave, oven, whatever you have at hand).
- Shred with a fork into bite-sized pieces.
- For the scrambled eggs, heat half of the butter in a frying pan.
- Gently beat the eggs and milk.
- Dice the remaining butter, add to the eggs and pour into the pan.
- Over a medium to small flame, cook the eggs, gently stirring with a whisk.
- When they start to set, take them off the heat and continue to stir until they're cooked through, but still creamy and soft.
- Fold in the trout fillet, then arrange on a plate, drizzle with the hollandaise and decorate with some dill.
- Serve immediately with toasted English muffins.
Nutrition Facts : Calories 1021.9, Fat 97.5, SaturatedFat 54.4, Cholesterol 1038.8, Sodium 224.9, Carbohydrate 4.6, Fiber 0.1, Sugar 1, Protein 33.2
THE BEST SCRAMBLED EGGS
For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, editors' pick
Time 40m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
- Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
- Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
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PERFECT SCRAMBLED EGGS - SOUTHERN BITE
From southernbite.com
4.8/5 (8)Category BreakfastCuisine AmericanTotal Time 15 mins
- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
SCRAMBLED EGGS WITH GRATED HORSERADISH - ANNA VOLOSHYNA
From annavoloshyna.com
Servings 2Estimated Reading Time 3 mins
- In a medium bowl, beat the eggs, 2 tablespoons sour cream, and a small pinch of salt. Whisk until the mixture is completely smooth. You can also use an immersion blender to achieve perfect smoothness.
- Melt the butter in a small non-stick saute pan or saucepan. The heat should be on medium-low at all times. When the butter is melted, pour in the egg mixture.
- Using a wooden or silicone spatula, start gently moving the egg mixture from the edges to the center. Do this movement every 20 seconds until the eggs are custardy and almost completely set.
- Remove the pan from the heat right before the eggs are completely dry, but just no yet. You want them to remain moist and luscious.
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