This is a recipe with an inventive new way of cooking eggs. [My idea, BTW :D At least I like how it works out <3]
It may be a little tricky, but it´s mostly about timing. Also, it can really impress dinner guests, no matter who they are.
Ingredients
For the egg:
1.-1 egg per person.
2.-Some mixed spices of choice. Here, I choose sweet paprika and garlic.
3.-A little salt and olive-oil.
Utensils:
1.-Two cups.
2.-1 Dry frying pan.
3.-SPOON! [In case you hadn´t guessed already ^^;]
4.-A small, metal recipient just about the right size to hold one liquid egg without overflowing or being too flar. A plain jelly-mould will do fine. But the egg has to reach up to 3cm in height; minimum.
Recipe
1.-Break the egg and separate the yolk and white. You do this by holding the egg over a cup and letting the white drip into it. Then, you carefully pass the yolk from one side of the eggshell to the other. DO NOT BREAK THE YOLK!
2.-Put the yolk carefully to one side.
3.-Make sure there is no shell in the white. Then, add your spices of choice and stirr in. It´s great fun to add some food coloring if your spices don´t have a strong natural color. Paprika does it just fine for me.
4.-Put the dry frying-pan on the gas ring. Grease the jelly-mould.
5.-Place the mould in the pan. Pour the egg-white into the jelly mould. Wait for it to harden slightly on the edges and base (they will cook before the top, provided it´s an open container).
6.-When there is quite a bit of solid white (50mm) on the bottom, carefully put your whole yolk in.
7.-Wait for the white on top to solidify. It should just about cover your yolk.
7a).-If you want a soft yolk: Take it off the heat the second it´s hard on top.
7b).-If you want a harder yolk: Wait for 30-60 seconds longer.
I love these. I like them best with runny yolks, so that it pours out when you cut them open.
You can season them with anything you like on your eggs. Even add a little extra in with the yolk if you feel creative ;)
They can also be made into any shape. My favs are circles though... I´m kind of traditional about my eggs in that aspect ^^;.
Remember, it MUST be butter so that the egg comes out easily. Oils burn too fast.
As usual, write any complaints, advice, questions or gloatings about your Prussian eggs in a comment.
Thank you. :)
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Because cooking isn´t always 100% by the book!
Welcome to Creative Kitchens!
This is a blog for "foodies" of all sorts.
We will have recipes for newcomers to the world of cooking. Recipes for vegetrians and vegans. Recipes to re-create your favourite snaks at home. Inventive new recipes (and remakes of our favourite oldies). And, those all-important time-saving recipes.
Each recipe will be categorized by time, effort, expense and foods (if you´re vegan, just select the tag "vegan" and you´ll find recipes for you; If you´re muslim, select "halal" and you´ll also get appropriate recipes).
If there isn´t a tag for your desired food-group yet, just request for me to submit a recipe. I will gladly oblige.
If you have a recipe to suggest, send me an e-mail entitled "Recipe" to: chanlon_696_ronda@hotmail.com
Chefs: read, cook, eat, and, most importantly HAVE FUN!
~RG
We will have recipes for newcomers to the world of cooking. Recipes for vegetrians and vegans. Recipes to re-create your favourite snaks at home. Inventive new recipes (and remakes of our favourite oldies). And, those all-important time-saving recipes.
Each recipe will be categorized by time, effort, expense and foods (if you´re vegan, just select the tag "vegan" and you´ll find recipes for you; If you´re muslim, select "halal" and you´ll also get appropriate recipes).
If there isn´t a tag for your desired food-group yet, just request for me to submit a recipe. I will gladly oblige.
If you have a recipe to suggest, send me an e-mail entitled "Recipe" to: chanlon_696_ronda@hotmail.com
Chefs: read, cook, eat, and, most importantly HAVE FUN!
~RG
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