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| Runny Eggs -- frugal childhood favourite for buffets & Pot Luck entertaining |
67goingon50 usually produces these delicious eggs, enrobed in delicate white sauce, for large gatherings when worried about not having enough protein to satisfy guests. The 'runniness' comes from the light mayonnaise coating; the eggs themselves are hard-boiled.
The recipe is the simplest imaginable and takes no time to put together yet the results are always enthusiastically received. Apparently they remind the English of childhood -- charming and delightful! These aren't suitable for eating by hand; have plates or bread nearby.
67 first came upon 'runny eggs' when working in a hospital kitchen.
Cost: £1.30
Feeds: 12 at a party; 6 as a starter, 3 as a main
Ingred:
6 med or large eggs, free range if poss
1/3 cup/80 ml mayonnaise
water
smoked paprika
lettuce garnish (opt)
Method:
- Place eggs in a pan of water; bring to a boil
- Turn off heat, cover pan with a lid and leave for 10 mins
- Cool eggs under running water. Sharply crack each end then roll lightly on a flat surface. The shells will crack and peel easily. Rinse, removing stray bits of shell.
- Halve eggs vertically
- Line a single serving plate, or individual plates, with lettuce garnish if using
- Place eggs cut side down or the plate/s
- Add enough water -- a tablespoon at a time -- to the mayonnaise to make it pourable; you're looking for the consistency of double cream
- Pour a spoonful over each egg; no problem if they're not completely covered
- Sprinkle each egg with smoked paprika
- Serve at room temperature
Tips:
- be The night before preparing, turn the eggs upside down in their container to help centre the yolks
- If you liked these you will probably like Devilled Eggs with a Twist
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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