Fresh Island Eggs Three Ways

Sam Choy
By Sam Choy
Wednesday - March 24, 2010
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This week we welcome Lois Shimabukuro and Phyllis ShimabukuroGeiser of Ka Lei Eggs to the show to prepare the following delicious recipes featuring fresh Island eggs.

HAM AND MUSHROOM QUICHE

* 2 cups heavy cream
* 2 eggs
* 1/2 cup chopped ham
* 1/2 cup chopped mushroom
* 2 tablespoons minced onion
* grated Parmesan cheese
* grated Gruyere cheese
* salt and white pepper, to taste


 

Whip cream and eggs, and season with salt and pepper, to taste.

Set aside.

Saute onion, mushroom and ham for a few minutes. Fold in grated Gruyere cheese before filling tart shells generously with ham mixture.

Pour egg mixture over filling and top with Parmesan cheese.

Bake for 20 minutes at 350 degrees.

WASABI DEVILED EGGS

* 6 boiled eggs, halved
* 1/2 cup mayonnaise
* wasabi paste, to taste
* pickled ginger, chopped

Scoop out egg yolks and, in a small bowl mix with mayonnaise and wasabi paste to taste. Spoon yolk mixture back into egg whites and top with chopped pickled ginger.

Chill before serving.

BOILED EGG SOS

* 1/4 cup butter
* 1/2 cup minced onion
* 2 1/2 cups heavy cream
* 6 boiled eggs, chopped
* salt and pepper, to taste
* 1 teaspoon chopped parsley

Saute onion in butter until soft and translucent. Add heavy cream and reduce for about eight to 10 minutes.


Season with salt and pepper, to taste. Fold in chopped boiled egg and mix until combined.

Serve on favorite toast or English muffin.

Garnish with chopped parsley.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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