Egg Fried Rice

Ingredients

4 Tbsp butter, divided
2 large eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
3 cloves garlic, minced
4 cups cooked and chilled long grain or brown rice*
4 Tbsp soy sauce
1 Tbsp hoisin sauce
1/4 tsp dried chili flakes
1 cup frozen peas
3 green onions, sliced thinly on diagonal, plus extra for garnish**
1 Tbsp toasted sesame oil

Method

1. Melt 1/2 Tbsp butter in a large nonstick skillet over medium-low heat. Add the eggs and cook, stirring occasionally, until the eggs are clumped and just slightly wet, about 2 to 4 minutes. Remove from skillet and set aside.
2. Increase heat to medium and add an additional 2 Tbsp butter to the skillet. Add carrots and onion; cook, stirring occasionally, until the onions and carrots have softened, about 6 minutes.
3. Increase heat to high; add the remaining 1-1/2 Tbsp butter to the skillet and immediately add the rice, soy sauce, hoisin sauce, and chili flakes and stir to combine. Cook, stirring and flipping the rice occasionally, until the rice begins to crisp up, about 3 minutes.
4. Add the eggs, peas, and green onions, and stir to combine.
5. Remove from heat and stir in the sesame oil until combined. Garnish with extra green onions before serving.

Makes 4 servings.

Source: Manitoba Egg Farmers

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Smoked Fish Salad with Vegetables, Bread and Egg

Ingredients

2 smoked mackerel fillets
6-1/2 oz green beans
2 large tomatoes
5 oz small white beans (canned)
2-1/2 oz black olives
4 boiled eggs (with ‘waxy’ yolks)
8 slices baguette
basil to garnish

Vinaigrette

2 tbsp white wine vinegar
6 tbsp olive oil
1 tsp mustard
salt and pepper as desired
1 tbsp finely chopped basil

Method

1. Wash the beans and cook in boiling, salted water for about 10 minutes. Drain, refresh in cold water and drain thoroughly.
2. Wash and slice the tomatoes. Drain the canned beans and rinse in cold water.
3. Toast the baguette slices and put two slices on each plate.
4. Break the mackerel fillets into bite-sized pieces. Arrange all the prepared ingredients on the baguette slices.
5. Beat together all the vinaigrette ingredients and sprinkle over the salad.
6. Shell and halve the eggs and add to the salad.
7. Garnish with olives & basil.

Makes 4 servings.

Source: Mediterranean Cuisine

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Chocolate Pecan Tartlets

Ingredients

2 cups all-purpose flour
1 cup salted butter
2 large egg yolks
2-3 Tbsp ice water

Filling

1/2 cup salted butter
4 oz unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar, packed
1/2 cup corn syrup
2 tsp pure vanilla extract
1-1/2 cups pecans, chopped

Topping

24 pecan halves
1/2 cup heavy cream
1/4 cup white sugar
1 tsp pure vanilla extract

Method

1. Prepare pastry. In medium bowl combine flour and butter with pastry cutter until dough resembles coarse meal. Add egg yolks and water, then mix with a fork just until dough can be shaped into a ball.
2. Gather dough into a ball. Wrap tightly in plastic wrap or a plastic bag. Refrigerate until firm—about 1 hour.
3. Pepare filling. In a 2-quart saucepan combine butter and chocolate, stirring constantly over low heat. Transfer to medium bowl and let cool for 5 minutes.
4. With an electric mixer on medium speed, beat eggs into chocolate mixture. Add sugar, corn syrup and vanilla, and blend on low speed until smooth. Fold in pecans.
5. Preheat oven to 350° F.
6. Assemble tartlets. On lightly floured counter or board, use a lightly floured rolling pin to roll out dough to 1/8-inch thickness. Using a 2-1/2-inch fluted tartlet pan as a guide, cut dough 1/4 inch around entire edge. Repeat with remaining dough. Lay dough rounds in tartlet pans and press in firmly.
7. Fill pans two-thirds full of chocolate pecan filling. Place on baking sheet to catch any drips. Bake for 30-35 minutes, or until filling is set and does not look wet.
8. While still warm, place one pecan half in center of each tartlet.
9. Chill mixing bowl and beaters in freezer.
10. Prepare topping. In a medium bowl with electric mixer set on high, beat cream, sugar and vanilla until stiff peaks form. Do not overbeat. Transfer the whipped topping to a pastry bag fitted with a medium star tip, and pipe decorative topping onto each tartlet.

Makes 24 (2-1/2-inch) tartlets.

Source: Mrs. Fields Cookie Book

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Bread Biscuits with Soft-boiled Eggs

Ingredients

2 cups plain/all purpose flour
2-1/2 teaspoons baking powder
l/2 teaspoon salt
5 tablespoons cold lard (or vegetable shortening), cubed, plus extra, melted, to glaze
3/4 cup buttermilk, (or sour milk, or 50% plain yogurt and 50% whole milk)
10 soft-boiled eggs

Method

1. Preheat the oven to 230°C (450°F).
2. Sift together the flour, baking powder and salt in a bowl. Add the lard (or vegetable shortening) and gradually rub between fingertips to the consistency of fine breadcrumbs.
3. Add the buttermilk (or sour milk, or yogurt-milk) and mix quickly with a fork until the mixture is just blended.
4. Pull the dough out onto a floured surface and knead lightly just to incorporate all the ingredients.
5. Gently roll out to a thickness of 2 inches. Stamp out rounds with the cookie cutter, dipping the cutter in flour between each cut and making sure not to twist the cutter when you push it in or pull it out. Re-roll the off-cuts of dough and stamp out more rounds.
6. Arrange the biscuits on the prepared baking sheet and glaze the tops with melted lard (or vegetable shortening) for an even more savoury flavour.
7. Bake in the preheated oven for 12-15 minutes until golden on the outside and fluffy and soft on the inside. Remove from the oven and transfer to a wire rack to cool.
8. Serve 2-3 biscuits with each egg.

Makes 30 biscuits.

Source: 100 Ways with Eggs

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Rich Fudgy Brownies

Ingredients

4 oz unsweetened chocolate
1 cup butter
4 eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

Chocolate-Marshmallow Frosting

4 oz unsweetened chocolate
1 cup butter
2 eggs
1 tablespoon vanilla extract
3-3/4 cups powdered sugar
4 cups miniature marshmallows

Method

1. Preheat oven to 350°F (175°C). Grease a 13″ x 9″ baking pan.
2. In a large saucepan, combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally.
3. Remove from heat. Beat in eggs, granulated sugar, vanilla and salt until thoroughly blended.
4. Stir in flour, blending well. Spread evenly in bottom of greased baking pan. Bake 25 to 30 minutes. Brownies should be moist. Do not overbake. Cool in pan.
5. Make the frosting. In a medium saucepan, combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally.
6. Remove from heat. Add eggs, vanilla and powdered sugar, beating until smooth. Stir in marshmallows.
7. While frosting is slightly warm, spread brownies with Chocolate-Marshmallow Frosting. Refrigerate several hours or overnight. Cut chilled cookies into bars. Store in refrigerator.

Makes 40 (1-3/4″ x 1-1/2″) brownies.

Source: Cookies

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