Ugly Eggs Recipes

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HOLIDAY DEVILED EGGS



Holiday Deviled Eggs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h

Yield 12 servings

Number Of Ingredients 10

12 large eggs
1 tablespoon kosher salt
1 teaspoon red food coloring
1 teaspoon white vinegar
1 teaspoon green food coloring
1/2 cup packed fresh basil leaves
1/4 cup chopped chives, plus more for garnish
1 cup mayonnaise
Kosher salt and freshly ground black pepper
1/2 cup roasted red peppers, plus more for garnish

Steps:

  • For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool.
  • For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag.
  • Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag.
  • Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don't affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color.
  • Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

SPICY SCRAMBLED EGGS (A.K.A. UGLY EGGS)



Spicy Scrambled Eggs (A.k.a. Ugly Eggs) image

This simple-to-make dish is great for any meal. It's power packed with protein and flavor for spicy food lovers! Don't be thrown by the finished product's appearance. They are as tasty as they are UGLY!

Provided by Heather3271

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon canola oil
1/2 cup salsa (I like Frog Ranch Chipotle Salsa and Meijer's Medium Organic Salsa)
4 large eggs or 8 egg whites, beaten
1/2 cup sharp cheddar cheese, shredded
2 ounces light sour cream (optional)
2 ounces guacamole (optional)

Steps:

  • Heat oil in nonstick skillet over high heat.
  • Add salsa and saute lightly until thickened.
  • Add eggs and cheese, stirring constantly until eggs are cooked through.
  • Serve immediately with sour cream and guacamole.
  • NOTES: Would be yummy in a wrap or with tortilla chips!

Nutrition Facts : Calories 340.2, Fat 26.4, SaturatedFat 9.6, Cholesterol 452.7, Sodium 703.9, Carbohydrate 5.2, Fiber 1, Sugar 2.9, Protein 20.6

UGLY EGGS



Ugly Eggs image

My Great Aunt showed my Mama how to make this, and my Mama showed me. It taste great, but it sure is ugly! Place a piece of toast in a soup bowl. Pour milk and eggs over it. This is really good on a cold morning (we had it for dinner sometimes too).

Provided by geoela

Categories     Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

4 eggs
1 pinch salt
1 cup milk
1/2 teaspoon salt
1 pinch sugar
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 dash black pepper

Steps:

  • Beat eggs and a pinch of salt together well.
  • Heat all the butter in small frying pan on medium-high heat.
  • When it starts to bubble, add the eggs-stirring constantly.
  • As soon as eggs are light and fluffy looking but not runny, add the milk, salt, pepper and pinch of sugar in that order.
  • Heat on medium-high, while stirring constantly until milk starts to steam.
  • Add Worcestershir sauce and stir well.
  • Pour over toast.

Nutrition Facts : Calories 281.8, Fat 20.2, SaturatedFat 9.5, Cholesterol 455.4, Sodium 982.9, Carbohydrate 8.1, Sugar 1.6, Protein 16.6

UGLY HARD BOILED EGGS



UGLY Hard Boiled Eggs image

Forget fancy internet inventions for "boiling the perfect egg". The "zipper seal bag" is your eggs' new best friend! (please see comments below) Whenever a pretty hard boiled egg is not needed, this is my never fail short cut. You can also make a no-mess poached egg, perfectly cooking the yolk to YOUR desired consistency,...

Provided by Monette Noland

Categories     Other Salads

Time 5m

Number Of Ingredients 2

raw eggs, yolks unbroken
seasoning of choice, such as salt, pepper, herbs, boulion, chives

Steps:

  • 1. Use as few or as many eggs as you need according to your recipe. I have cooked as many as a dozen with this method. (You need a gallon bag for that many!) Carefully crack, preserving yolk, into suitably sized bowl, checking for shell pieces as you go. Add desired seasonings.
  • 2. Open quart zipper seal bag. Generously spray with cooking spray using your hands to "squish" it around into corners. Stand the bag up in a bowl so that top remains open. Gently pour raw eggs and seasonings into open bag from the bowl in which you cracked them. Firmly seal zipper closed, easing most of the air from the bag. DOUBLE CHECK YOUR SEAL!
  • 3. Fill a large pot with cool water. Submerge bag of eggs into water, taking care not to drape top of bag over the side of the pot. (This is why you use a large pot) The bag of eggs should float freely without being constricted by the pot. You may also drop the bag in with any veggies you happen to be boiling.
  • 4. Bring to a rolling boil. You may do this with the lid on the pot. Just be sure to start with cool water. Remove the lid when full boil is achieved. Boil until you can see that the yolks are firm. This time will vary according to amount of eggs boiled. Remove bag with slotted spoon or tongs, placing bag into a bowl of ice water. Do not remove eggs from bag until they are cool.
  • 5. At this point you are free to be as creative as you wish. The eggs will come out of the bag in one solid piece. Slice the whole piece with your kids, they will love the random placement of the yolks in the whites. Chop to desired consistency for your favorite Salad. Yolks easily separate from the whites if needed. Be creative and have fun!

UGLY DUCKLING CAKE



Ugly Duckling Cake image

The cake may be ugly, but it sure tastes good! This is a cake I sometimes make at Easter. I hope you enjoy it!

Provided by Adrienne May

Categories     Cakes

Time 45m

Number Of Ingredients 11

1 box yellow cake mix
1 can(s) fruit cocktail
4 eggs
1/4 c vegetable oil
2 1/3 c coconut, shredded divided
1 box instant lemon pudding mix
1/2 c brown sugar, firmly packed
1/2 c pecans chopped
1/2 c butter
1/2 c sugar
1/2 c evaporated milk

Steps:

  • 1. preheat oven to 325. grease and flour 9x13 inch pan.
  • 2. In mixer bowl, combine cake mix, fruit cocktail, eggs, oil, 1 cup of coconut and pudding. Beat well with mixer for 4 minutes and pour into prepared pan. Mix together pecans and brown sugar and sprinkle over batter.
  • 3. Bake in 325 degree oven for 45 minutes. While cake is baking, combine butter, sugar and evaporated milk in small pan. Cook until boiling and boil for 2 minutes. Remove from heat and add remaining 1 1/3 cup coconut.
  • 4. Remove cake from oven and spoon mixture over hot cake. Allow cake to cool some before serving. Cake can be served warm or cold.

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