Dragon Eggs Recipes

DRAGONS EGGS

Steps:

• Bring a saucepan of water to boil. Using a slotted spoon, carefully add the eggs one at a time. Cook for 10 minutes.
• Remove from heat and rinse in cold water. Take a spoon and carefully crack the eggs all around.
• Combine the red and blue food coloring in a color safe bowl along with the vinegar. Add the eggs and enough water to coat and refrigerate 12 hours.
• Slice the eggs in half and remove the yolks.
• Combine the yolks with remaining ingredients (avocado through cayenne pepper) and stir until creamy and well combined. Using a piping bag, pipe the filling into the egg white halves. Refrigerate until ready to serve.

CHOCOLATE DRAGON EGGS

Steps:

• Place the dragon egg mold on a small metal tray in the freezer for 20 mins to chill.
• Place all chocolate egg ingredients, except coconut sugar and maple syrup, in a small glass bowl (I used my 2 cup glass measuring cup as it's easy to pour out of it in the next step) and stir together with a spoon until all cocoa powder clumps are dissolved and the mixture is smooth. Add in the coconut sugar and maple syrup and stir it in to incorporate. Allow this mixture to cool slightly until it's still stirable but not hot.
• Have a large glass bowl handy on the counter. Pull the mold out of the freezer (keep it on the metal tray). Pour in enough of the chocolate mixture to fill each cavity in the mold ⅔ of the way up. Swirl the chocolate around in the mold to make sure all sides are fully coated. Flip the mold upside-down over the bowl to pour out the extra chocolate from the center of the mold into the glass bowl to empty it out (so the eggs become "hollow"). Flip the mold back up and place on the metal tray. Wipe of extra chocolate around the egg cavities. Freeze for 15 mins to set.
• p id="instruction-step-4">4. Repeat step 3 to add a second coating of chocolate to the eggs and then hollowing out the center by pouring out excess chocolate mixture back into the bowl. Note 1: before getting started on this step, make sure your chocolate mixture is still liquid enough to pour and coat. If it looks like it thickened a bit, warm it up very gently in a double boiler and stir before re-filling the eggs. Freeze for 20 mins to fully set.**** Note 2: Optional: you might want to repeat this step a third time for a thicker coating around the edges of the egg.
• p id="instruction-step-5">5. If you're planning on filling the eggs with the almond butter mixture, prepare the filling by briefly blending all filling ingredients together in a small blender (I used my magic bullet for that). Once the chocolate is fully set, carefully unmold the chocolates egg halves, flip the egg halves with the hollow part up and divide the almond butter mixture between the egg halves, smoothing it out lightly. Refrigerate the egg halves for several hours.
• p id="instruction-step-6">6. To join the eggs, warm up a baking tray in the oven until it's hot to touch (hot enough that chocolate would melt if it landed on it). Pull out the egg halves from the fridge. Briefly lay the hot pan (using oven mitts, of course!) over the top of the eggs so that it warms up the rims and melts the chocolate very slightly. Then quickly cover one half of the egg with the other, making sure the ends join together well all around. Refrigerate for 10 mins for the egg to fully set and be stuck together. ALTERNATIVELY, instead of heating up the tray and melting the chocolate egg edges to make the ends join, you can instead use some of the leftover melted chocolate to drizzle around the edges of the chilled eggs, join the two halves together, and chill briefly to make the chocolate set and bind.
• p id="instruction-step-7">7. To coat the egg with sparkling dust, simply brush the dust on lightly with a small brush all around. You can do multiple coats for a stronger shimmer or just do one coat for a very light sheen.

DRAGON EGGS

Steps:

• Gather your ingredients. Set smoker for 220 degrees (I used Maple wood). Note that I made a batch of Armadillo and Dragon eggs simultaneously here.
• Combine the cream cheese, cheddar, shallot, garlic, and seasoning. Mix well.
• Stuff the peppers with the filling.
• Wrap each pepper in the hot sausage (thinly) and form the "eggs".
• Wrap in bacon.
• Place on your smoker until internal temp is around 155 degrees or so. (About 2 hours).
• Combine the sugar and honey in a small bowl.
• Mix the sticky sauce to a paste like consistency.
• Apply to the top of the "eggs". Open up the vents and allow the egg to get hot. This will help crisp up the bacon. Remove once internal temp is at least 165 degrees and the bacon to your liking.
• Sprinkle with the pepper powder to your liking.
• Serve and Enjoy! (Be sure to give any guests a warning about the heat). ;-)

DRAGON EGGS

Steps:

• Place eggs in a saucepan (make sure it's large enough to hold them in a single layer). Add enough cold water to the saucepan to cover the eggs by 1 inch.
• Bring water to a boil, then reduce heat and let eggs simmer for approximately 12 minutes.
• Remove the eggs from the saucepan and let cool for a few minutes before handling. Do not drain the hot water-let it continue to simmer (you'll use it again in a few minutes).
• Gently create cracks in the shells of the eggs by tapping them with a spoon or gently rolling them on a countertop.
• Return the eggs to the saucepan and add 8 tea bags.
• Cover the saucepan and let the eggs simmer for approximately 1 hour.
• After 1 hour, remove the saucepan from the heat, but do not remove the eggs. Let the eggs sit in the hot water for 30 additional minutes, then drain the water.
• Let the eggs cool completely.
• Peel the eggs to reveal an awesome web-like pattern on the egg white and shell.

DRAGON EGGS

Steps:

• Mix together rice, cheese, carrots and oats.
• Add spices, i use salt and pepper and basil or curry or chili or rosmary. feel free to add your favorite herbs and spices.
• Form balls (eggs) out of the mixture and cool for at least 1 hour if you can.
• Roll your eggs in breadcrumbs and fry in a frying pan with hot oil.

DRAGON EGGS

Steps:

• Crush the cheese crackers into crumbs by placing them in a zip bag and crushing them into super small pieces. I use a food processor to make sure they are finely crushed.
• Have your dragon heat your hearth to 375 degrees F. and spray your flat cookie sheet with some spray on oil to coat lightly.
• Take enough raw sausage meat to make a ball about the size of a racquet ball or tennis ball. I think we weighed them at about 4 to 6 oz. each. Then flatten it in your hand into about a 4" disc. and about 1/4 to 1/2 inch thick.
• Place a hardboiled egg in the center and bring the sausage meat up around the egg. Make sure that you seal the meat well around the egg. Set aside on a piece of parchment and repeat the process for the 11 remaining eggs.
• Set up a coating station. Flour in one bowl, beaten eggs in the next bowl and the crushed cheese nip crackers in the third bowl.
• Roll each Dragon egg in flour then egg then the cheese cracker crumbs. make sure to coat the egg completely.
• Place the coated Dragon Eggs on your lightly oiled cookie sheet and place in a 375 degree oven for 40 minutes or until browned and sausage is cooked.
• Let cool slightly and serve for breakfast with the sweet mustard dipping sauce. You could also serve them for a light dinner with a green salad on the side. Just microwave 1 egg for 40 secs in the microwave.
• You can make these eggs ahead of time and cool them completely, then place one egg in a zip-lock bag and put in the refrigerator. They are a great grab and go breakfast for your busy work day breakfast. 40 sec. in the microwave and you are ready to go.
• To Make the sweet mustard dipping sauce, whisk together the Mayonnaise, Mustard and Honey. and serve with your Dragon Eggs.

DRAGON EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
• Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
• Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
• Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
• Pour salsa onto a plate and assemble eggs upright into the salsa.

MINI DRAGON EGGS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Dived sausage into 8, 2-ounce portions.
• 3. On a surface that has been sprinkled with bread crumbs, pat out each 2 ounce sausage portion to a 1/8-inch thickness.
• 4. Sprinkle each sausage patty with two tablespoons of shredded cheese.
• 5. Carefully wrap one patty completely around one of the hard boiled eggs. Press the edges together to tightly seal the egg in it's sausage cocoon. Repeat with remaining sausage patties and hard boiled eggs.
• 6. Dip each of the sausage wrapped eggs into the beaten egg and then roll it in a bowl of the bread crumbs.
• 7. Place the finished dragon egg on a baking sheet. Bake in the preheated oven 20 minutes or until the sausage is lightly browned
• 8. Remove from oven and enjoy!

DRAGON EGGS

Steps:

• For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
• In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
• For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
• Start heating water in the bottom of steamer on the stovetop to bring to a boil.
• To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
• Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
• When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.