Eggs with Garlic and Parsley Oil
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 dozen egg
- 118.29 ml tightly packed parsley
- 4 clove garlic
- 2.46 ml paprika
- 1.23 ml black pepper
- 177.44 ml olive oil (preferably Spanish extra-virgin)
- 1 small carrot (grated)
- 4 green Spanish olives (sliced)
- 4 black olives (sliced)
directions
- Hardboil the eggs.
- Place the eggs into a large saucepan, cover with enough cold water to have 2" of water above the eggs.
- Bring the eggs to a boil, boil for 1 minute, remove the eggs from the heat, cover with a lid and set aside for 18 minutes.
- Pour off the hot water and immediately fill the pan with cold water, and keep pouring out and refilling, until the water remains cool.
- This will stop the eggs from continuing to cook.
- This technique makes a hard-boiled egg that is cooked through, without being tough or rubbery.
- It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim.
- Once the eggs have cooled; peel, quarter and place into a decorative plate or bowl.
- I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other.
- Similiar to the way you layer fruit on a tart.
- Place the parsley, garlic, paprika, and black pepper into a blender container.
- Pulse until the parsley and garlic are minced.
- Then slowly add the olive oil while running the blender.
- Drizzle the flavored oil over the eggs, reserving 1/4 of the oil.
- Garnish with the grated carrot, sliced green olives, and sliced black olives.
- Drizzle the remaining flavored oil over the garnished eggs.
- Cover and refrigerate for at least 2 hours.
- Remove from the refrigerator 30 minutes before serving.
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RECIPE SUBMITTED BY
An Dracon
Kennedale, TX
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I live on the edge of the Dallas / Fort Worth metroplex. The town I am in has less than 6,000 residents yet I am only a 20 minute drive from Whole Foods and Central Market. We also have an abundance of Indo-European and Oriental stores. All the great places to explore for all the unusual foods you see on cooking shows.
Central Market even has "famous" chefs giving cooking classes. I plan to take the Sushi making classes Spring 2003.
The only thing we need to make this area perfect is for Katz Deli from Houston to open a place right around the corner from me, their chopped liver is to die for. On the same corner a great Mystery book store like the Murder by the Book they have in Houston.
Then if the local restaurants would learn how to cook better I would be in Seventh Heaven. Gee, am I opinionated or what!
I collect cook books, love to read, and I am planning on teaching myself how to sew in 2003.