Best Cumin And Chive Stuffed Eggs Recipes

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

Steps:

• In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
• In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
• As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

BEST DEVILED EGGS

Steps:

• In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

MOROCCAN FRIED EGGS WITH CUMIN AND SALT

Steps:

• Heat the oil in a frying pan over medium heat.
• Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
• This allows more egg to make contact with the pan for faster cooking.
• When the eggs have cooked, sprinkle with salt and cumin, and serve.

CUMIN AND CHIVE STUFFED EGGS

Steps:

• Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil. Remove from heat and let eggs stand, covered with lid, 17 minutes.
• Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
• Drain eggs, then rinse with cold water until no longer hot to the touch.
• Peel eggs, then halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).
• Spoon yolk into whites and sprinkle with remaining tablespoon chives.