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Eggs for Easter and always
Dutch version of this page
Do not eat eggs for Easter if
you want to be original! But if you do, maybe you can find some original
ideas for preparing eggs for Easter Breakfast or Brunch on this page. Why
are eggs so prominently present on the table on Easter Day? As with all
traditions, there are many possible explanations: The egg is a symbol of
fertility and therefore symbolises the coming season of growth in nature,
the egg is also the symbol of the resurrection of Christ, and even, with
its perfect oval shape, the symbol of the universe. All this may be, but
there is also a very practical explanation. Easter Day, the day of the
celebration of the resurrection of Jesus Christ, marks the end of Lent.
During the forty days of Lent no meat or dairy products were allowed. But
hens, when allowed to follow their nature, increase their productions of
eggs long before Easter Day (since february, actually). The productions
of eggs by a hen depends amongst other factors on the amount of
daylight. So, when at last, on Easter Day, eggs were finally
welcomed back on the table, there was already a small mountain of eggs
waiting! (More on
the Easter Season) (More on Lent)
Chinese
tea-eggs
This is a very special way to serve hardboiled eggs.
You prepare them in advance, all you need to do is peel them before
serving them. The result is beautiful marbled eggs with the subtle taste
of spices. Do not be put off by the long boiling time, the eggs really
will be fit for consumption!
The recipe is for 1 egg per person, if you boil more than 8 eggs at a
time, double the amounts for the cooking liquid.
Ingredients:
As many eggs as you have eaters
2 Tbsp. soy sauce (Japanese, not the thick soy sauce)
1/4 tsp. salt
2 whole star anise (Chinese anise), broken in pieces
2 Tbsp. black Chinese tea (p.e. Oolong)
1 stick of cinnamon, broken in two
1 small piece of dried mandarin peel (Chinese foodstores)
Preparation in advance:
Do not use any new laid eggs, for these are very hard to peel. The eggs
you want to use must have been turned regularly during storage, for the
yolk to be in the centre of the egg. Boil the eggs for six to eight
minutes with some salt added to the water (I always start with the eggs in
cold water, and start counting when the water boils). Rinse them under
cold water and let them cool.
Preparation:
Take one egg in the palm of your hand, and carefully tap on it with the
convex side of a spoon until the shell is covered with fine cracks. Put
the eggs in a pan in which all the eggs fit snugly. Add spices, tea leaves
and soy sauce. Add enough water to cover the eggs. Bring to the boil, stir occasionally until the tea leaves stop floating on the surface.
Cover and let it simmer on a very low fire for about two hours. Then take
the pan off the fire, and let it stand for at least twelve hours (up to 36
hours) at room temperature.
To serve:
Do not peel the eggs until just before serving. With each egg it
will be a surprise how it has turned out. Some will be marbled all over,
others have large brown spots with darker marbling (here the shell was
cracked a bit too much). But, however they will look, the taste will be
great!
Spanish
marinated quail eggs This is
a tapa, to accompany a glass of sherry or wine. It is a very tasty dish,
which can be made a day in advance if necessary. Quail's eggs are perfect
fingerfood, they can be eaten in one bite. This dish wouldn't be the same
when made with chicken eggs. The dressing in which the eggs were marinated
can be eaten with a piece of bread.
Ingredients:
18 quail eggs
for the dressing:
1/3 cup olive oil e.v.
2 Tbsp. xerez vinegar
1 shallot, very finely chopped
2 Tbsp. dill leaves, also chopped
1 Tbsp. capers, rinsed and drained
2 Tbsp. pimiento (roasted and peeled red bell pepper) Preparation
in advance:
Boil the quail eggs for five minutes with a dash af vinegar.Rinse them
under cold water, peel them.
Roast the bell pepper in the oven (200 grC) for ten minutes, turn
and roast again for ten minutes. Let it cool, and pull the skin off. Cut
the pepper in small cubes. Chop the capers if they are large. Preparation:
Mix all the ingredients for the dressing. Add the eggs, and put in the
refrigerator for at least two hours. Add some salt just before
serving. To
serve:
At room temperature. Serve the eggs in an attractive dish with picks for
the eggs and pieces of (toasted and garlicked) bread to dip in the dressing. This dressing is also
very good with green salads.
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