Tag Archives: eggs

Naturally dyed Easter eggs

Naturally Dyed Easter Eggs

Naturally dyed Easter eggs

Naturally dye Eater eggs for an eggcelent science experiment. We have compiled our favorite dying agents below and quick instructions to give you the best colors around. If you don’t see your favorite color, try out any type of produce and let us know the result.

To get all of the colors below, simply bring water, chopped veggie, and vinegar to a boil, strain into a container and add hard boiled eggs. Let sit in the refrigerator for 24 hours.

Beet

2 cups water
2 roughly chopped beets
2 tbs. white vinegar

Onion

2 cups water
2 onion skins
2 tbs. white vinegar

Turmeric

2 cups water
2 tbs. turmeric
2 tbs. white vinegar

Spinach

2 cups water
2 cups spinach
2 tbs. white vinegar

Purple Cabbage

2 cups water
2 cups purple cabbage
2 tbs. white vinegar

Variety of eggs

How do you like your eggs?

With so many egg options, how are you supposed to know which ones you like best, how to make them, or (at the very least) what to order at your favorite breakfast joint? We have put together a guide to all things egg so that you can enjoy your protein packed, make-it-or-break-it breakfast essential at any time of the day.

Hard Boiled

A hard boiled egg isn’t just necessary for Easter Deviled Eggs (though delicious), you can enjoy them by themselves for breakfast, crushed in a salad, or in a sandwich. A hard boiled egg is cooked in a rolling boil in its shell to create a fully cooked (hard) yolk.

Scrambled

Scrambled eggs, though made in a variety of ways, are the most beloved of all the egg cooking varieties. To make the perfect scrambled eggs, heat a pan over medium-high heat, add 1 tbs. of butter per egg and continually mix the mixture until you have reached a soft scramble. Add a splash of milk and cheese or seasoning, mix and serve.

Sunny Side Up

Say good morning to the sun with a sunny side up egg. In our opinion, sunny side up eggs are best paired with cubed potatoes or over toast so that the yolk can run and combine all of the breakfast flavors.

Over Easy

Over easy eggs are essential a sunny side up turned upside down. These are great to enjoy on burgers or really anything that requires the buttery taste of the egg white and the runny goodness of the yolk. Note: do be sure to use a non-stick pan. The flip can be extremely tricky.

Poached

A poached egg is often served in the most eggtastic way with a Hollandaise sauce. To create egg-filled dish, start with the poached egg. bring 4-5 inches of water to a simmer, add a dash of vinegar, and swirl the water just before adding the egg. Cook the egg for 8-10 minutes until the white have solidified and the yolk is still runny. In the meantime, make the Hollandaise sauce by whisking the yolks, lemon juice and water over very low heat. Then add butter slowly until sauce has come together. Drizzle the Hollandaise sauce over your perfectly poached eggs for a breakfast of champions.

Deviled Eggs

Need a quick, yummy and classic appetizer? We have an egg-cellent deviled egg recipe that will knock your socks off!

Ingredients

12 hard boiled and peeled eggs

¼ cup mayo

1 tablespoon softened butter

2 teaspoons yellow mustard

2 teaspoons Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

Paprika for sprinkling

Dill for garnish

Instructions

Slice the eggs in half lengthwise and remove yolks. Place yolks in bowl and add the rest of ingredients.

Use a fork to mix together. Spoon filling into each egg half and sprinkle with paprika and garnish with dill. Enjoy!

Southwest Scramble

Blend your favorite southwestern flavors together for a tasty breakfast!

Ingredients:

2 eggs

1/2 avocado

1/2 tomato

2 tbs butter

2 tbs Culinary Tours corn Salsa

 

Directions:

Whisk eggs in bowl.

Cut avocados and tomato into bite sized cubes.

Melt butter in a non-stick frying pan.

Add eggs, use spatula to fold as they cook so bottom doesn’t become hard.

Add avocado and tomato before eggs set (still runny)

continue to use spatula to fold eggs until firm. Plate eggs and put Culinary Tours Corn Salsa on top.

Serve with toast or tortillas!

Easy Eggs Benedict

A delightful breakfast that is sure to brighten any morning.

  • 6 slices of bacon or canadian bacon
  • 4 eggs
  • 2 tsp white vinegar
  • 2 english muffins
  • chopped parsley (garnish
  • 10 Tbsp butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • Tabasco sauce

Cook the bacon over medium heat in large skillet until browned on both sides. Remove from pan and set on paper towel.

Make hollandaise sauce by first melting butter. Place egg yolks, lemon juice and salt in blender. Blend on medium speed until eggs lighten in color. Turn to low speed and slowly add melted butter. Pour in container and keep warm.

Fill a saucepan 2/3 with water and bring to a boil. Add vinegar. Bring water to a boil and then lower heat to simmer. Crack one egg at a time into small bowl and gently place it in simmering water.  When egg begins to solidify add another egg to water. Once all eggs are in water turn off the heat, cover pan and let simmer for 4 minutes. Once fully cooked remove eggs with slotted spoon.

Toast english muffins. Butter inside of muffins. Place one slice of bacon, split in half, on the muffin. Put poached egg on bacon and pour hollandaise sauce over egg. Enjoy!

 

Green Eggs & Ham

We guarantee you are going to like this version of green eggs and ham.

  • Square snap pretzels
  • White candy melts
  • Green M&M’s (mint or milk chocolate)

Preheat oven to 200 F degrees. Line cookie sheet with parchment paper. Place pretzels on parchment. Top pretzels with candy melts. Put in oven and for 4 minutes until candy melts have softened. Remove from oven. Carefully put a green m&m on top of each candy melt. Wait for candy melts to cool before serving.

Scrambled Eggs

South of the Border Scrambled Eggs

Scrambled Eggs

South of the Border Scrambled Eggs

1 tablespoon olive oil

1 tablespoon + 1 teaspoon Augason Farms™ Dehydrated Chopped Onions- rehydrated and drained

¼ pound lean Mexican chorizo sausage (removed from sausage casing)

3 tablespoons raisins- soaked in hot water for 15 minutes and drained

1 cup Augason Farms™ Dried Scrambled Egg Mix- rehydrated in 1 ½ cups warm water- mix well

Salt to taste

On medium high heat, heat olive oil in skillet. Add chopped onions and cook until softened. Set onion aside in a bowl. Break up sausage in pan. Add drained raisins. Stir until sausage is cooked through. Add onions and rehydrated eggs. Stir together until eggs are cooked, yet moist, salt to taste. Serve. Garnish with cilantro and serve with corn chips or corn bread if desired.