Getting Creative With Fresh Ka Lei Eggs

Sam Choy
By Sam Choy
Wednesday - April 15, 2009
| Share Del.icio.us

This week, Lois Shimabukuro and Phyllis Shimabukuro-Geiser of Ka Lei Eggs join us in the kitchen.

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


 

Whip cream and eggs; season with salt and pepper. Set aside. Saute onion, mushrooms and ham for a few minutes. Fold in grated Gruyere before filling ham mixture generously into tart shells. Pour egg mixture over filling and top with Parmesan. 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 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
* 1 teaspoon chopped parsley

Saute onion in butter until soft and translucent. Add heavy cream; reduce for about eight to 10 minutes. Season with salt and pepper. Fold in boiled egg and mix until combined. Serve on toast or English muffin. Garnish with chopped parsley.

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

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge