As­pir­ing Chef

Eggs with Bite

The Poultry Bulletin - - CONTENTS -

In­gre­di­ents

10 eggs

1 large red or white onion

1 large ripe tomato red or green chilli

Method To hard boil the eggs:

1. Place the eggs in a pot of cold wa­ter.

2. Place on the stove and switch the stove plate to high.

3. Time 14 min­utes from the time that you place the pot on the stove plate un­til the end of the cook­ing pe­riod.

4. Re­move pot from stove.

5. our off the hot wa­ter and place the pot un­der cold run­ning wa­ter un­til the pot is filled with cold wa­ter.

6. Lift the eggs one by one out of the cold wa­ter and crack the shells. Place the eggs back into the cold wa­ter. (The cold wa­ter will now run be­tween the egg and the shell mak­ing the peel­ing of the eggs much eas­ier).

7. Af­ter ± 1 minute re­move the eggs one by one and peel.

8. Halve the eggs and put on a serv­ing plate.

9. Whilst the eggs are boil­ing make the top­ping:

10. Chop the onion and tomato finely.

11. Re­move the pips from the chill­ies un­der cold run­ning wa­ter. Chop the chilli finely.

12. Mix the chopped onions, tomato and chill­ies. Sprin­kle over hard boiled eggs.

13. Serve as a whole­some snack with beer.

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