How To make Red Cooked Eggs
6 Eggs
1/4 c Brown sugar
1/2 c Dark soy sauce
1/2 c Chicken broth
1 ts Sesame oil
Hoisin sauce Oyster sauce In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them. In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently. Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce.
How To make Red Cooked Eggs's Videos
Award Winning Pickled Eggs - Kansas 2 time winner
My Award winning pickled eggs are easy to make and super yummy with beer. I won Blue ribbons 2 different years for my eggs and Jerky...Yep...Local county fair. Also don't forget the 1/2 fresh squeezed lime per quart. Forgot in video but it's in the description. The Lime takes these eggs to the MOON. Ready to eat in 24 hours and by 48 hours.
The 4 day thing is for the Unwashed Farm Fresh eggs we use. Eggs straight from a chicken are hard to peel so they need to sit a few days so the egg's sulphur can soften the shell a bit. Store bought eggs can be used immediately and should be kept cold. Unwashed Farm Fresh eggs have a natural bloom coating allowing them to be stored at room temperature for weeks.
This recipe is NOT meant for long term storage like traditional canning methods. Store them a couple days at room temp...or put them in the refrigerator for a week or so. Still tastes good...just a little rubbery.
My eggs are great beer snacks food that make horrible farts with good hang time. Perfect for the car! In our house a quart doesn't last two days. Our downtown pool hall has a 2 gallon jar of pickled eggs on the counter and I know for a fact they are 6 Months Old. They got that Jar in December and it's now May 12 with a couple dozen remaining to sell. The pool hall eggs sit at the bottom in cloudy flat vinegar right next to the Jars of Turkey Gizzards and Pigs Feet. All sitting on the counter NOT refrigerated. Those Three delicacies are self service with metal tongs hanging on a hook.
We Midwest folks (including Texas) love our traditional Cowboy food. We fight over who's first in line at our Lions Club Mountain Oyster feast. All you can Eat $12 with Pig and Cow testicales served with hot pickles and white bread.
Baby Making red eggs for my mummy’s 60th birthday （red egg recipe)
How to make red eggs /how to make red eggs for birthday /how to make red eggs for full month
EASY CRISPY FRIED BOILED EGGS RECIPE #recipe #eggrecipe #friedegg #boiledegg #chinesefood #cooking
EASY RICE KILLER SCRAMBLE EGGS RECIPE, HOW MANY BOWLS OF RICE WILL YOU FINISH WITH IT? #recipe #egg
Shakshuka - Eggs in Tomato Sauce Recipe
How to make perfect Shakshuka (Shakshouka) recipe - Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. Shakshuka is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita.
To print the recipe check the full recipe on my blog:
#shakshuka #eggsintomatosauce #homecookingadventure
0:00 - Intro
0:17 - Preparing the tomato sauce
2:30 - Make room for eggs
2:40 - Add eggs
2:47 - Cook the eggs
3:08 - Enjoying Shakshuka
Ingredients
Makes about 4-6 servings
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
2 cans (14 oz.- 400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
chili flakes, to taste
1 tsp sugar
salt and freshly ground black pepper
6 eggs
fresh parsley/cilantro for garnish
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
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Best scrambled eggs EVER? ????????♀️You tell me! Miso Butter Scrambled Eggs - Marion's Kitchen
The internet is full of best ever scrambled eggs recipes. And well...here's one more! LOL. Seriously though... Gordon Ramsay eat your heart out! My Miso Butter Scrambled Eggs seriously tops the breakfast charts at my house.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.