Eggs Mimosa

[trubble]

What is this stuff?

[jean]

I was hoping this thread was going to tell me.

[aubrey]

Oh, damn. It sounds good.


Just checked: a bit dull:

4 eggs
3 tbsp (60 ml) low-fat natural yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) capers, well drained and chopped
1 bunch Watercress (salad cress), chopped
2 oz (50 g) seedless raisins, rinsed
salt and pepper, to taste
pinch of cayenne pepper
for the garnish
lettuce leaves
Watercress (salad cress) sprigs
method
1. To hard boil the eggs, place in a saucepan of boiling water, bring back to the boil and simmer for 10 - 12 minutes.

2. Place under cold running water, tap the shells and leave until cold, then shell, cut in half lengthways and gently remove the yolks.

3. Mix together the yogurt, mayonnaise, capers, watercress, raisins and seasonings.

4. Lay 1 or 2 lettuce leaves on each plate and place 2 egg white halves on top, cut side upwards.

5. Divide the yogurt mixture between the eggs, and fill each of the cavities.

6. Sieve 2 of the egg yolks over the stuffed egg whites (use the remaining yolks in another dish).

7. Garnish with sprigs of watercress.

[trubble]

How can anything that combines hard-boiled eggs & raisins within a single mouthful possibly ''sound good''?

[riotgrrl]

That sounds revolting tbh.

[trubble]

This is why I asked.

Googling gives me at least two (now three) definitions and none of them sound good to me. There appears to be hard boiled eggs and cheese involved whatever you do, and that's only slightly less appealing than hard boiled eggs and raisins.

Raisins!

Yet, it's a dish that has a proper name and everything and has been around for a long time so someone must have made or tasted it? Someone? Anyone? Anyone?


This is the article that started my quest:
www.telegraph.co.uk/foodanddrink/recipes/8399045/Eggs-Mimosa-recipe.html


Hard boiled eggs and parmesan.

[trubble]

Mar 29, 2011 16:08:43 GMT aubrey said:

Oh, damn. It sounds good.


Just checked: a bit dull:

4 eggs
3 tbsp (60 ml) low-fat natural yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) capers, well drained and chopped
1 bunch Watercress (salad cress), chopped

Right, I've calmed down from the shock now.

The eggs described above are something I make all the time in summer and for barbecue salads. But I don't call them eggs mimosa, I call them stuffed eggs. And I put none of those weird ingredients in them.

I scoop out the yolks and blend the yolks with a little butter and quite a lot of salad cream. Then I artistically stuff the blend back into the half egg whites. And sometimes throw some paprika over the top but not usually. That's just needless fussing.

Dull?.... er.. perhaps, on their own, a little. But they are superb - SUPERB - with a mixture of salads and barbecued food. Like potato salad, their simplicity works in their favour. Raisins. Tschksch.

[trubble]

Mine look very, very like this:


(I see that these are called devilled eggs but salad cream is hardly the work of the devil. Unless you're presbyterian maybe?)


Mine never, ever, look anything like this:




But I am tempted.

[Weyland]

Mar 29, 2011 18:12:22 GMT trubble said:

Mar 29, 2011 16:08:43 GMT aubrey said:

Oh, damn. It sounds good.

Just checked: a bit dull:

4 eggs
3 tbsp (60 ml) low-fat natural yogurt
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) capers, well drained and chopped
1 bunch Watercress (salad cress), chopped

Right, I've calmed down from the shock now.

The eggs described above are something I make all the time in summer and for barbecue salads. But I don't call them eggs mimosa, I call them stuffed eggs. And I put none of those weird ingredients in them.

I scoop out the yolks and blend the yolks with a little butter and quite a lot of salad cream. Then I artistically stuff the blend back into the half egg whites. And sometimes throw some paprika over the top but not usually. That's just needless fussing.

Dull?.... er.. perhaps, on their own, a little. But they are superb - SUPERB - with a mixture of salads and barbecued food. Like potato salad, their simplicity works in their favour. Raisins. Tschksch.

I agree. With potato salad. Except the paprika. Cayenne is the thing. Yes indeed. And perhaps a few anchovies.

Oh — and forget the salad cream forever and use proper mayonnaise. And no, I'm not Presbyterian. I'm the Catholic your mother warned you about.

[jean]

Mar 29, 2011 18:16:24 GMT trubble said:

Mine look very, very like this:

But they're supposed to look like this:

[everso]

Stuffing eggs sounds a bit laborious to me.

Raisins? Woah, no way! Raisins are for making things sweet. The only time I would contemplate sweet eggs is in french toast or meringue.

[aubrey]

I can't imagine french toast as a sweet thing.

Everso, I have tried again your idea of french toast cheese sandwiches. I did it with Double Gloucester, and I saw (and tasted) that it was good.

[everso]

Apr 5, 2011 17:28:48 GMT aubrey said:

I can't imagine french toast as a sweet thing.

Everso, I have tried again your idea of french toast cheese sandwiches. I did it with Double Gloucester, and I saw (and tasted) that it was good.

What I like about the friend cheese sandwich is it gives you a feeling of indulgence - almost of being naughty. You can serve it with a salad if you're feeling guilty, I suppose, but I never do.

French toast is delish with maple syrup on (a la Americaine)

[aubrey]

I don't go for the whole salad with my friendly cheese sandwich, but I do have mayonnaise, and that's nearly salad, isn't it?

[Weyland]

Apr 5, 2011 19:42:46 GMT aubrey said:

I don't go for the whole salad with my friendly cheese sandwich, but I do have mayonnaise, and that's nearly salad, isn't it?

No, Aub, but salad cream might well be, at least for you SC missionaries.

[everso]

Apr 5, 2011 19:42:46 GMT aubrey said:

I don't go for the whole salad with my friendly cheese sandwich, but I do have mayonnaise, and that's nearly salad, isn't it?

Ahh! I should've typed "fried". I shall refer to them as friendly cheese sandwiches from now on.

It's funny, I don't know if it's because I touch type but when I type I kind of do finger patterns rather than think about individual letters in a word, which is how "fried" became "friend". I muddled up my finger pattern.

[bonbonlarue]

The evil canteen ladies put celery on my sandwich the other day...


ALPH!!! KILL THEM!!

[Weyland]

Apr 6, 2011 6:25:24 GMT bonbonlarue said:

The evil canteen ladies put celery on my sandwich the other day...

There's a rumour that what finally pushed Gaddafi over the edge was some rogue celery in his goat's-eye consommé.

[aubrey]

Food of the devil, celery.