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Chicken Parmesan
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Dinosaurs' Eggs
Yield: Makes 12 servings (1/2 egg per serving)
Ingredients:
6
eggs
2
teaspoons salt
4
tablespoons low sodium soy sauce
2
tablespoons unsulphured molasses
8
tea bags (preferably black tea)
1
cup salsa
1/3
cup mayonnaise
2
tablespoons finely minced red bell pepper (optional)
Salt and ground black pepper to taste
Preparation:
1.
Cover eggs with cold water by 1 inch in a large saucepan and bring to a boil. Remove from heat and let eggs stand, covered, 10 minutes. Drain and refill pot with cold water; let stand 5 minutes.
2.
Gently tap shells all over with back of a spoon until each shell is crackled, but not falling off. Return eggs to pan, cover with cold water and add salt, soy sauce, molasses and tea bags. Bring to a boil, reduce heat and let eggs simmer for 30 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool; chill overnight.
3.
Peel eggs. Trim base of each egg flat, so egg will stand upright. Slice eggs lengthwise, and scoop out yolks. In a small bowl, mix yolks with mayonnaise, bell pepper, and salt and black pepper.
4.
Spoon yolk mixture back into egg whites and level smooth with a knife. Put each egg-half back together and set eggs upright on a plate covered with an even layer of salsa. Sprinkle eggs with cracked black pepper, if desired.
This recipe appears in:
Cooking with Kids
