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Tuna Stuffed Eggs Recipe

Tuna Stuffed Eggs Ingredients

  • Tuna Stuffed Eggs Recipe
    Tuna Stuffed Eggs Recipe

    6 eggs

  • 1/3 cup high quality imported tuna packed in olive oil, drained and flaked fine.
  • 2 T mayonnaise (use homemade if you really want this to be delicious!)
  • 1 T fresh lemon or lime juice
  • 2 T capers
  • salt & pepper to taste
  • 12 oil packed anchovies, drained
  • 1 T pimento peppers or roasted red bell peppers
  • Chopped fresh parsley for garnish

How to make Tuna Stuffed Eggs

  • Place the eggs in the bottom of a pan, cover with water by about an inch.
  • Place the egg-and-water filled pan on a burner and bring to a boil.
  • Cover with a lid and move the pan to a cool burner as soon as it comes to a boil.
  • Let sit for 15 minutes. Then put the pan in the sink and run cold water over the eggs until they’re cool.
  • Peel the eggs, and cut in half lengthwise. Remove the yolks to a separate bowl.
  • Mash the egg yolks well and add the tuna, mayonnaise, lemon or lime juice, and capers.
  • Taste, and add salt and pepper to your taste.
  • Spoon the egg yolk mixture back into the eggs, and be sure to overfill the little yolk-holes luxuriously.
  • Roll up the anchovy fillets into little spirals, and top each stuffed egg half with one. Place a little pimento pepper peeking right out form the middle of the anchovy.
  • Arrange attractively on a serving platter and sprinkle with parsley.
  • Tuna Stuffed Eggs is ready to serve.

15 minutes to make

Serves 6

Sweet Pickled Eggs Recipe

Sweet Pickled Eggs Ingredients

  • Sweet Pickled Eggs Recipe
    Sweet Pickled Eggs Recipe

    12 eggs

  • 1 large onion, sliced into rings
  • 2 cups white wine vinegar
  • 2 cups water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spice, wrapped in cheesecloth

How to make Sweet Pickled Eggs

  • Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
  • Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
  • Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
  • Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
  • Sweet Pickled Eggs is ready to serve.

Scrambled Eggs Recipe

Scrambled Eggs Ingredients:

Scrambled Eggs Recipe
Scrambled Eggs Recipe
  • 8 eggs
  • ½ cup whole milk
  • 2 Tbsp clarified butter or whole butter
  • Salt and ground white pepper, to taste

How to make Scrambled Eggs:

  • Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  • Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
  • Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
  • When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
  • With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  • Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. (See note.)
  • Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.