MUSTARD EGGS RECIPE RECIPES

SCOTCH EGGS RECIPE | ALLRECIPES

Scotch Eggs Recipe | Allrecipes image

A delicious and easy Christmas Eve recipe for your family.

Provided by Chasity LeGrand

Categories Breakfast Eggs

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

Nutrition Facts : Calories 1488.8 calories, CarbohydrateContent 108.4 g, CholesterolContent 503.2 mg, FatContent 87.6 g, FiberContent 6.7 g, ProteinContent 63.5 g, SaturatedFatContent 24.5 g, SodiumContent 4278.2 mg, SugarContent 7.7 g

CLASSIC DEVILED EGGS RECIPE | MARY NOLAN | FOOD NETWORK

Classic Deviled Eggs Recipe | Mary Nolan | Food Network image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

More about "mustard eggs recipe recipes"

SUPER EGGS BENEDICT RECIPE | JAMIE OLIVER RECIPES

I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer.
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 418 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
3. Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
4. To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
5. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
6. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
7. Warm the muffins in the oven.
8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
9. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
10. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
11. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.

See details

MUSTARD PRETZEL DIP RECIPE: HOW TO MAKE IT

This flavorful pretzel dip recipe is addictive, so be careful! It's also delicious served with pita chips, crackers and fresh veggies.—Iola Egle, Bella Vista, Arkansas
From tasteofhome.com
Reviews 4.3
Total Time 10 minutes
Category Appetizers
Calories 95 calories per serving

In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

See details

CLASSIC DEVILED EGGS RECIPE - NYT COOKING

This recipe is adapted from "U.S.A. Cookbook," written by Sheila Lukins, an author of the Silver Palate cookbooks that were popular in the 1980s and '90s. If you're looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine american
Calories 61 per serving

Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

See details

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

See details

SCOTCH EGGS RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish

Blend ingredients together and refrigerate until ready to use.

See details

SCOTCH EGGS RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish

Blend ingredients together and refrigerate until ready to use.

See details

CLASSIC DEVILED EGGS RECIPE | MARY NOLAN | FOOD NETWORK

These classic deviled eggs from Food Network are perfect for your next party.
From foodnetwork.com
Reviews 4.2
Total Time 35 minutes
Category appetizer

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

See details

SUPER EGGS BENEDICT RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180°C/350°F/gas 4.
2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
3. Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
4. To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
5. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
6. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
7. Warm the muffins in the oven.
8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
9. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
10. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
11. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.

See details

MUSTARD PRETZEL DIP RECIPE: HOW TO MAKE IT

In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

See details

CLASSIC DEVILED EGGS RECIPE - NYT COOKING

Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

See details

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES

From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 117 calories per serving

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

See details

SCOTCH EGGS RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Total Time 2 hours 0 minutes
Category main-dish

Blend ingredients together and refrigerate until ready to use.

See details

MUSTARD PICKLED EGGS RECIPE | ALLRECIPES

10 Mustard Potato Salad Recipes to Please a Crowd Mustard fanatics won't be able to get enough of these ridiculously flavorful potato salads. Many of our potato salad recipes call for some mustard, but we've rounded up our very best recipes that pack a powerfully mustard …
From allrecipes.com

See details

BEST DEVILED EGGS RECIPE - HOW TO MAKE DEVILED EGGS ...

Mar 30, 2019 · Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.. My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, vinegar, …
From downshiftology.com

See details

BASIC DEVILED EGGS RECIPE | MYRECIPES

The filling for Southern-style basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish. These deviled eggs are perfect for potlucks, tailgates, and summer suppers. Now, if you have trouble peeling hard boiled eggs, here's a trick: Once cool, crack the eggs …
From myrecipes.com

See details

HOW TO MAKE WHOLE-GRAIN MUSTARD RECIPE | LEITE'S CULIN…

Jan 18, 2021 · This homemade whole-grain mustard is such a fun yet simple thing to make. It’s easy to tweak the texture, sweetness, and heat exactly to your taste. I also love any recipe that can double as a food gift! I let the vinegar, water, and mustard …
From leitesculinaria.com

See details

RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

Update and enhance your culinary lexicon with our exhaustive ingredient glossary. A list of all food ingredients, types, usage, storage, buying and cooking tips, weve got you covered under one roof. From Indian food ingredients to ingredients …
From food.ndtv.com

See details