5 Fifties Variations On Hard Boiled Eggs

variations on hardboiled eggs_page_thumb[2]

Mustard eggs on sliced sausage
Makes 8

4 hard boiled eggs
1 tablespoon mustard
100-150 g smoked sausage [3,5-5,2 oz.]
salt, pepper
50-75 g margarine [1,8-2,6 oz.]
1 small tomato

Cut the eggs lengthwise and remove yolks. Mash yolks and stir with the margarine, mustard, salt and pepper. Cut the sausage into 8 slices, put them on serving plate. Spread a little of the mix on each and place a half an egg whites on each as small bowls. Fill the rest of the mix in the egg whites. Use icing bag. Garnish with tomato boats and a little parsley. The eggs can be cooked well before serving and glazed with light jelly.

Shrimp and cheese eggs
Makes 8

4 hard boiled eggs
200 g shrimp [7 oz.]
1 dl heavy cream [0,2 pint]
50 g good, strong cream cheese [1,8 oz.]
dill or parsley

Cut the eggs lengthwise, remove the yolks and mash them together with the cheese. Whip the cream and mix it into the yolk/cheese mixture along with cleaned and chopped shrimps. Save some whole shrimp for garnish. Put the mixture in the egg white bowls. Sprinkle a little paprika over and garnish with shrimps and dill. A festive dish on the buffet.

Egg in jelly
Makes 8

4 hard boiled eggs
1 litre light chicken stock (cube + water) [2 pint]
1 small can asparagus in pieces
1 small can of peas
2 egg whites
8-I0 olive or pickled cucumber or pickled pumpkin
12-15 leaf gelatine or 8 dl jelly made ​​of light jelly powder [1,7 pint]
salt, pepper, vinegar

Soak the gelatine in cold water, squeeze the water out and mix the gelatine and egg whites in the broth. Let all boil up to the whites gets grainy. Strain through cloth. Season with vinegar and spices. You can use jelly powder for convenience too, following the package directions. Add a thin layer of jelly in small jelly moulds, let it harden. Cut your eggs in halves and put halves in the moulds with the cut surface down. Decorate around with olive slices, peas and asparagus. Fill half set jelly to cover the egg. Let the moulds stand for the gel to solidified, preferably overnight, before turning on a bed of shredded lettuce. Server mayonnaise or tomato dressing and boiled potatoes. Egg in jelly can be served on toasted white bread at a buffet  along with sandwiches with different toppings.

Pompadour eggs

Makes 8

4 hard boiled eggs
1 tablespoon capers
2 large tomatoes
50 g of mayonnaise [1,8 oz.]
4.3 dl light beef jelly [0,9 pint]
1 small can of anchovies

Cut your eggs lengthwise, cut the tomatoes into thick slices and place on a serving plate. Chop some anchovies and some capers quite fine and mix this into the mayonnaise. Add a good spoonful of the mixture on each tomato slice, place the halved egg whites on top cut side down. Garnish the egg whites with anchovies cut in small pieces, capers and parsley. Glace with beef jelly, if the  pompadour eggs are not to be served immediately. Pompadour eggs goes well on buffets, but can also be used as a garnish for a cold, cooked fish dish.

Egg Bread

Makes 8

4 hard boiled eggs
1 bunch of chives
1-2 bunches of radishes

Cut the eggs lengthwise, place them cut surface down. Make small incisions along the top and stick slices of radishes into the incisions. Sprinkle with chopped chives. Suitable as a garnish for cold fish dishes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s