Rio Grande Egg Puffs Recipes

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

EGG PUFF

Steps:

• Saute the vegetables in the butter over medium heat until softened, but not browned.
• Set aside to cool thoroughly.
• Whisk together the eggs, then add the cheese.
• Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
• Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
• Bake at 350 degrees F for 40-45 minutes.
• Let stand for 5 minutes before cutting.

RIO GRANDE EGG PUFFS

Steps:

• For the sauce, warm the oil in a large saucepan over medium heat.
• Add the onion and garlic and saute until soft, about 3 minutes.
• Stir in the chile, breaking it into lumps.
• Gradually pour in 1 quart of water, stirring to combine.
• Bring the sauce to a boil, then reduce the heat to a simmer.
• Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
• (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.) Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl.
• Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
• Beat the egg whites with a mixer on high speed until they are stiff but not dry.
• Gently fold the yolk mixture into the egg whites.
• It's fine to have a few streaks remaining.
• Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
• Drop a large spoonful of the batter gently into the oil.
• Within seconds it should puff up to be about double in size.
• Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
• Remove with a slotted spoon and drain.
• Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
• Adjust the oil temperature a bit if necessary to get the desired result.
• Fry the remaining fritters a few at a time until all the batter is used.
• Spoon chile sauce on a platter and arrange the fritters over it.
• Serve immediately, passing any remaining sauce separately.

EGGNOG CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
• Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.
• Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.

EGG PUFFS

Steps:

• Pre heat the oven to 220 C/ gas 7 ( 200 c for fan assisted ovens)
• Heat oil in a pan and add mustard seeds. They will start to splutter. It might be a good idea to open your kitchen door during this step since some fire alarms are sensitive to this.
• Turn the hob to medium heat and add sliced onions and saute them till soft.
• Add chopped tomatoes to this and saute till they are soft.
• Lower the heat again, add the dry powders and saute till they release their oils and you can smell a wonderful aroma. Remove from heat. Your masala mix is ready.
• Prepare the puff pastry sheets by first cutting the roll in half, straightening each roll and dividing each rectangular sheet of pastry in to three squares, so you get 6 squares in total. You are going to use only 4 of those sheets for this recipe.
• Spoon the masala mix to the centre of the pastry square and place one half of a hard boiled egg on top. Fold one corner of the pastry square to the centre on top of the egg; repeat this on all four of the corners. Brush oil on top of each parcel. Repeat till you have prepared all four pastry sheets. Your egg puffs are ready to go in the oven.
• Place your egg puffs on a baking sheet in the centre of the oven and bake for 25 - 30 minutes. Don't forget to check in between, since ovens vary and you dont want to burn your yummy puffs.
• Your puffs are ready to eat. Serve with a hot cup of milky tea and a napkin to catch crumbs.