Easter is celebrated in many parts of the world, but the hard-boiled egg, a symbol of Easter, has roots in even more cultures than the holiday. Egyptians believed that their god, Ptah, created the egg from the sun and moon. American Indians thought the world was created when the Great Spirit burst out of a giant golden egg.
Easter is celebrated in many parts of the world, but the hard-boiled egg, a symbol of Easter, has roots in even more cultures than the holiday. Egyptians believed that their god, Ptah, created the egg from the sun and moon. American Indians thought the world was created when the Great Spirit burst out of a giant golden egg.
At this time of year, eggs also have a symbolic association with all things spring, from rebirth and renewal, to hatching chicks, to Easter baskets and Easter egg hunts. And what happens to all those leftover hard-boiled eggs? The egg salad sandwich is probably a staple in lunch boxes the week after Easter more than at any other time of the year. Here are some alternatives, featuring recipes from hard-boiled egg cookery around the world. Even with their international roots, all are made with readily available ingredients.
Scotch eggs
If you visit an English pub, you might see a big jar of these tasty eggs on the bar. Customers enjoy them with stout ales and other beverages. They are also good for breakfast – without the beer. Makes 4 servings.
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 pound ground pork sausage
4 hard-boiled eggs
1 raw egg, beaten
Extra flour for dusting
1 quart salad oil for frying
Combine flour, salt and pepper in a shallow bowl. Between two sheets of waxed paper, roll out sausage about 1/8-inch thick; divide into four pieces. Dip each hard-boiled egg into beaten egg; lightly dust with flour. Wrap each egg in a blanket of sausage and seal edges. Roll again in flour. Heat oil in a heavy two-quart saucepan. Cook eggs until golden brown and crisp. Drain on paper towels before serving. Cut each egg in half and arrange two halves on each plate.
Hard-cooked eggs with cumin & coriander
Middle Easterners love hard-boiled eggs. This easy spice-dipped Egyptian snack comes from “Mediterranean the Beautiful” cookbook by Joyce Goldstein; makes 6 servings.
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 tablespoon coarse salt
6 hard-boiled eggs, cut into halves or quarters
In a small dry pan over medium heat, combine coriander and cumin seeds. Toast just a few minutes, stirring or shaking the pan until fragrant. Transfer seeds to a mortar and crush with a pestle or grind in a spice mill. Place in a shallow bowl and stir in the salt. Each diner dips the egg pieces into the spice mixture to eat.
Jamaican salad composee
Although this is a Caribbean recipe, it could easily translate to Hawaiian with its pineapple, lime and bananas. Only the crab might be less fresh than in Jamaica. This fresh tasting entree salad is worth the effort. Recipe from “All Around the World Cookbook” by Sheila Lukins; makes 4 main dish servings.
1/2 cup nonfat plain yogurt
1/2 teaspoon minced garlic
1-1/2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
1/8 teaspoon paprika
6 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon curry powder (best quality available)
1 tablespoon finely chopped mango chutney
8 ounces jumbo lump crabmeat, picked over for shell and cartilage
2 cups mixed salad greens (mesclun and other baby lettuces), rinsed and dried
2 tablespoons Lime-Garlic Vinaigrette (recipe follows)
1 banana, thinly sliced on the diagonal
2 tablespoons finely snipped fresh chives, for garnish
Make the yogurt dressing for crab:
Combine yogurt, garlic, lime zest, 1 tablespoon of the lime juice and paprika in a food processor until smooth. Remove to a bowl until ready to use.
Peel and halve the eggs lengthwise. Remove yolks, finely chop them; set aside the whites. In a bowl, mix egg yolks, mayonnaise, curry powder and chutney. Spoon mixture into egg white halves and set aside, loosely covered.
Toss crabmeat with 1/4 cup of the yogurt dressing; reserve rest of dressing for another use. To assemble salad, toss salad greens with the vinaigrette and divide greens among 4 dinner plates. Spoon dressed crab evenly on top of greens. Toss banana slices with remaining lime juice. Alternate the stuffed eggs (3 halves per plate) and banana slices around greens and crab. Sprinkle salads with snipped chives and serve.
Lime-Garlic Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 clove garlic, minced
1/4 teaspoon salt
3 tablespoons olive oil
1 tablespoon finely chopped fresh basil leaves
Whisk vinegar, lime juice, garlic and salt together in a small bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Stir in basil just before using.
Matambre
The name translates to “kill hunger” for Argentina’s flank steak stuffed with vegetables and hard-boiled eggs. When sliced, it makes a beautiful presentation. Makes 6 servings.
2-1/2 pounds flank steak, all in one piece
1 teaspoon salt
Fresh ground black pepper
1/2 teaspoon thyme
1/4 cup chopped parsley
1 onion, finely chopped
1/4 cup wine vinegar
1/2 pound spinach, washed and trimmed
1-1/2 cups fresh, firm-textured bread crumbs
3 tablespoons milk
1/2cup green peas
4 slices bacon, chopped and fried until crisp
3/4 teaspoon salt
4 carrots, cooked and sliced lengthwise
4 hard-boiled eggs, quartered lengthwise
2 cups beef broth
1 cup water
Place steak in a glass or earthenware dish. Sprinkle with salt, pepper, thyme, parsley, onion and vinegar. Cover; marinate overnight. Prepare filling: spread spinach leaves evenly over steak. In a bowl, mix bread crumbs with milk. Add peas, bacon, salt and pepper. Spread mixture over spinach leaves. Arrange slices of carrots across the width of the steak and place eggs in rows in between. Roll steak tightly and secure with strings tied one inch apart. Tie two pieces of string along the length of steak. Place in a baking dish; add beef broth and water. Cover and place in preheated 375 F. oven. Bake for 1-1/4 hours or until steak is tender. Remove from oven; let rest for 10 minutes. Remove strings; cut steak into half-inch slices and serve hot, moistened with pan juice. Steak can also be chilled, weighted with a heavy cooking utensil, then cut into thin slices and served cold.