HEN EGG RECIPES
HEN-OF-THE-WOODS MUSHROOMS RECIPE - NYT COOKING
Provided by Jason Epstein
Total Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brush any soil off mushrooms; cut mushrooms into 1-inch dice.
- Melt butter with oil in large skillet over medium-high heat. When butter stops sizzling, add mushrooms; sauté until tender, about 4 minutes. Add shallots, garlic, thyme, salt and pepper. Sauté 2 minutes and serve.
Nutrition Facts : @context http//schema.org, Calories 112, UnsaturatedFatContent 5 grams, CarbohydrateContent 7 grams, FatContent 9 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 262 milligrams, SugarContent 4 grams, TransFatContent 0 grams
SCOTCH QUAIL EGGS RECIPE | JAMIE OLIVER RECIPES
Total Time 25 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 180ºC/gas 4.
- Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
- Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
- Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
- Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
- Roll each round in the beaten egg, then the breadcrumbs until fully coated.
- Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
- Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.
Nutrition Facts : Calories 97 calories, FatContent 5.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 0.3 g sugar, SodiumContent 0.3 g salt, FiberContent 0.2 g fibre
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