Scrambled eggs with tomato and chives

Hapy New Year dear readers.

Yes I know that we are well into the first week of 2017, but better late than never:)

I haven’t blogged much lately, my excuse is that I have gone back to school and haven’t managed to organize my time so that there is enough time to blogging. Or maybe is it just the simple fact that I haven’t had time to cook dinner. No, it is just that I have not had the capasity  to think up anything that I wanted to post on my blog.

Continue reading “Scrambled eggs with tomato and chives”

Devishly pink eggs

Pink eggs

How about pink egg as appetizer for Easter.

I associate these eggs with 70 / 80s, but filled eggs dates back to Roman times and served as an appetizer and the 1700s Europe was a common way of cooking eggs.

These eggs are easy to make and they get a super lovely color

I had a jar of pickled beets in the refrigerator and leave the eggs in the brine for 4 hours, but the more you let them lie in the bed sheets, the longer need the color red into.
Dying eggs

Appetizer for 4 people, you need:

6 hard-boiled eggs
Sheets of 1 jar of pickled beets
or create it yourself. You can also can also boil 1 peeled beetroot in water and use the sheets.
Add eggs without shells in the brine for at least 4 hours.

When the eggs are ready share them in half and remove the yolks have them in a bowl and mash to a fine pulp to gangs with
2 tablespoons mayonnaise
1 teaspoon Dijon mustard

3 or more red perleløk
Cut off the top and bottom of the onions and cut them in half. Boil in a little vinegar lake in a few minutes
1 cup white wine vinegar or apple cider vinegar
1 cup water
1/2 dl Suker
1 tsp salt

1-2 polka pig beter
lettuce Leaves
Coarsely ground pepper

Pink devild eggs
Pipe the egg mixture back into the halved eggs. Rest thin slices of beten and dander all the dishes. Sprinkle with chives, coarsely ground pepper and a little Maldon salt.Sprøyt eggemassen tilbake i de halverte eggene. Høvle tynne skiver av beten og dander alt på tallerkner. Dryss på med gressløk, grovkvernet pepper og litt maldonsalt.
Deviled eggs
The eggs in the picture above has remained in the brine for 24 hours and the color has penetrated further into the eggs.
These eggs I’ve just split in two and had the sour cream and whitefish roe.
If you want, you can mix the mashed yolks with
sour cream and whitefish roe
in place of mustard.
Beet dyed eggs

Mère Poullard omelette

On the island of Mont Saint-Michel in Normandy there is a little restaurant called La Mère Poulard, a place that serve lofty and fluffy omelets.


Anne Poulard and her husband Victor founded the Hostellerie de la Tête d’Or, but found that their customers came and went as quickly as the tide as most of them where pilgrims visiting the church on top of the rock. They came up with the idea of cooking giant omelets in their wooden hearth to entice the visitors to stay.

The restaurant founded in 1879 has since then become quite famous for their egg dish, they are several inches thick, beaten in hand-hammered copper bowls, and cooked over an open fire.  The omelets resemble a soufflé more than a traditional one. In the early days when catering to the pilgrims the omelets were free, but when I was there in May 2015 a 250 gram omelette cost €49 and if you wanted the decadent one with lobster and truffle potatoes the price was €79.

To my dismay I was not able to sample this dish on my visit to the island. I was on a guided tour and managed to sneak away 20 minutes earlier and thought I had enough time to get a taste of this omelette. I ran from the cathedral as if I had stolen the Holy Grail it self turning a few heads as I passed, but alas the restaurant did not open until 11:30 and I had to meet up with the rest of the group at 11:20 for departure.

When I got home from my trip I googled and this is my interpretation of the omelette, but since  I made it on a conventional oven it probably did not taste the same as the one the pilgrims got, I imagine the omelette having a light smokey flavour since it is cooked over burning wood on a open hearth.

For this fluffy omelette i used

3 eggs

2 tbs creme fraishe

salt og pepper

oil and a little butter for cooking

Beat the eggs until pale and fluffy, fold in the creme fraishe, salt and pepper.

Pour the eggs into a preheated pan with a little oil and lett it cook gently on medium to low heat for about 5 minutes.
Take the pan off the heat and let it rest for a few minutes .
Put the pan back on the heat and gently lift it up and add some butter to give it a little crisper crust. Let the omelette cook for about 5 more minutes on medium to low heat, you do not want it to be cooked all the way to the top.
Slide the omelette on to a serving plate and fold.
Bon Appetitte.

Flashy breakfast eggs for easter

How did you decorate your eggs this Easter?

A few minutes before breakfast I decided to decorate ours with some flash tattoos I was going to use on myself, but they probably look way better on the eggs than on a semi old gal like myself, ha ha ha.

Super easy to make. Cut out the figures you want to use, peel the foil off and place them on the egg.

Wet the back of the paper with a wet cloth for a few seconds and voila you have some gorgeous eggs for breakfast

Happy Easter


Egg and tomato salad

This is supposed to be a little side dish with salted egg and tomatoes. in the local lingo it is called “Itlog na maalat at kamatis”.
The eggs are boiled whole with the shell in a mixture of salt, water, rice wine and peppercorns and seeped in the brine for  720 hours. I’m not so fond of these salted eggs so I made the salad with regular hardboiled eggs.
This is a type of salad often served with salty food and rice in the Philippines, there are several variations, some use vinegar, some like soy sauce, some use onions in it.
2 eggs
1 tomato
1/4 finely chopped onion
1 tablespoon fresh lemon juice
1 tablespoon Asian fish sauce
Finely chop the onion and mix it with fish sauce and lemon juice
Dice eggs and tomatoes and combine this with the onions. Garnish some chives on top for color.