Getting Creative With Fresh Island Eggs
Wednesday - June 29, 2011
This week we welcome Lois Shimabukuro and Phyllis Shimabukuro-Geiser of Ka Lei Eggs to the show to demonstrate a few of their creative ways with Island-fresh eggs.
This show aired originally in April 2009.
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.
HAM AND MUSHROOM QUICHE
* 2 cups heavy cream
* 2 eggs
* 1/2 cup chopped ham
* 1/2 cup chopped mushrooms
* 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, mushrooms and ham for a few minutes. Fold in grated Gruyere cheese before generously filling ham mixture into tart shells.
Pour egg mixture over filling and top with Parmesan cheese.
Bake for 20 minutes at 350 degrees.
SOILED EGG SOB
* 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 8 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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