Eggs

Civet of Eggs

Cooking — This fourteenth-century recipe is taken from the Menagier de Paris, where it appears as cives d'oeufs ("stewed" eggs). The vinegar and wine sauce is curiously reminiscent of another Burgundian regional dish, the meurette, and also of oeufs ...More…

Devilled Eggs with Crab

Food Network — In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on ...More…

Chipotle-Deviled Eggs

Food Network — Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or ...More…

Eggs Flamenco

Food Network — Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft ...More…

Green Eggs and Ham Recipe : Tyler Florence : Food Network

Food Network — Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside. Heat a dry cast ...More…

Soft Scrambled Eggs With Avocado

Food Network — Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat ...More…

Eggs a la Paloma

Food Network — Special Equipment: 6 (5 1/2 by 1-inch or similar size) flameproof casseroles To make the tomato sauce: Heat the olive oil over medium heat in a small saucepan. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 ...More…

Classic Deviled Eggs

Food Network — 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 ...More…

Deviled Eggs with Apple Compote

Food Network — Cut each egg in half lengthwise. Transfer hard-boiled egg yolks to a mixing bowl. Melt butter in a saute pan, and gently cook apples and shallots until tender. Remove from heat and add parsley to apple mixture and let cool. Mix yolks with ...More…

Devilish Eggs

Food Network — Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to ...More…

Eggs in a Basket

Food Network — Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. ...More…

Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle

Food Network — Make pistachio cream: Finely grind pistachios with 1 cup superfine sugar in a food processor. Add 1/2 cup milk and puree to a thick paste and transfer to a bowl. Make "eggs": Whisk together 2 tablespoons superfine sugar and remaining milk in a . ...More…