Oswald Rivera

Author, Warrior, and Teacher

Category: eggs (page 2 of 3)

TURKISH KOFTE

April 18, 2020 / / 0 Comments

I’m a fan of Turkish cuisine. I first discovered it in my young manhood, and I’ve dabbled in it ever since. I especially love  the way our Turkish brethren prepare meatballs. It’s an art all its own. Like most Americans, I grew up on meatballs and spaghetti. But Turkish Kofte gave me a whole new appreciation on the subject. The following recipe I got from a friend years ago. I was entranced by the sauce that comes with it. It’s a lemon and egg sauce. A far cry, and different, from the usual marinara sauce in Italian cooking. And it gives the meatballs a whole new flavor component.

Figure it this way. With the current pandemic you’re most likely to be stuck at home, like most of us, sheltering in place. Now is the time to try something  different. Something that will spark your taste buds. I’m sure, once you’ve had this dish, you’ll never think of meatballs the same way again. It will become part of your repertoire now and in the future.

Let me add that when my friend cooked this dish, he would fry the meatballs in solid white shortening.  Honestly, the shortening gives it a better flavor. But there’s always that bugaboo about health concerns. So I use olive oil or vegetable oil. But, if you want to use Crisco, go right ahead. I can understand. It’s a personal preference. Also, I serve the recipe with rice. Or you can use couscous as an accompaniment if preferred.

TURKISH KOFTE

Ingredients:

1 pound lean ground beef
1 large onion, finely chopped
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
½ cup minced flat parsley
¼ cup fresh chopped dill
Salt and pepper to taste
½ cup flour
2 eggs, lightly beaten
½ cup olive oil or vegetable oil
Lemon-Egg Sauce (recipe follows)

Instructions:

1. Place beef in a mixing bowl along with the onion, garlic, cheese, parsley, dill, salt and pepper. Knead mixture with hands for 5 minutes.
2. Form into ovals. Roll in flour, dip into eggs. In a skillet, sauté ovals on all sides in hot oil. Serve with lemon-egg sauce.
Yield: 4 servings.

LEMON AND EGG SAUCE

Ingredients:

4 eggs
6 tablespoons lemon juice
2 cups chicken broth or bouillon

Instructions:

1. In a small saucepan, beat eggs until frothy. Add lemon juice and stir.
2. Place over very low heat. Add broth slowly, stirring constantly. Cook, stirring, 10 to 15 minutes, until thickened. Do no boil.
Yield: 2 cups.

 

 

 

 

 

NETTY’S FLUFFY EGGS

December 3, 2018 / / 0 Comments

And so it happened that we discovered the tastiest, fluffy egg recipe in a long time in of all places, Fort Worth, Indiana. Let’s start at the beginning. We recently spent some days with my sister-in-law and her husband, Don, in the Midwest. One of the great highlights of the trip was coming upon Netty’s fluffy egg recipe. Which, as told by Don, came about as a mistake. Netty was about to prepare breakfast, with the usual egg omelet, but she discovered she had no milk.  She did have mayonnaise; and necessity being the mother of invention, as they say, she improvised. The result was an egg dish, more like a frittata, that is delicious, and so simple to make. All she did was substitute the mayonnaise for the milk, and you get the fluffiest egg dish imaginable.

The trick to this recipe is slow cooking.  You whisk the eggs with the mayo, herbs and seasoning desired, place in a covered pan over low heat and let it cook. The longer you let cook, the fluffier it gets. That simple. You can dress up the omelet by adding bits of ham, or cooked chicken, or fish, with chopped tomatoes, and you have a genuine continental frittata. You’re only limited by your imagination.

So, go at it, kiddies. The best breakfast dish around, quick and delicious. With some toast or hearty, crusty bread, or muffins, you can’t go wrong.

NETTY’S FLUFFY EGGS

Ingredients:

4 eggs
2 tablespoons mayonnaise
Salt and pepper to taste
1 teaspoon Italian seasoning, or can substitute oregano, thyme,  or tarragon.
2 tablespoons olive oil

Instructions:

  1. In a bowl, crack eggs, add mayonnaise, and whisk until mixed. Add salt, pepper, seasoning, and mix to combine.
  2. Heat oil in a medium-sized pan or skillet on low heat. Add eggs, cover, and cook for 10-15 minutes. As noted, the longer the eggs cook, the fluffier the dish. She sometimes cooks the eggs 20-25 minutes to get the maximum puffiness.
    Yield: 2 servings.
    Note: the recipe can be double or tripled, depending on how many servings.

Apple and Date Omelet

November 13, 2017 / / 0 Comments

This recipe came about through necessity. Recently a friend gave us a bushel of genuine organic farm apples. They’re red apples, that’s all I know, and are delicious. But, after a while, we were scrounging around for ways to cook the things.  We could only make so many apple pies, apple crisp and apple compote. Then on top of that, we got some dried dates; and we began to think what can we do with dates and apples. And this is the result: an apple and date omelet.

If you want to be fancy about it, you can call it an apple and date frittata. In Italian, the word frittata roughly translates as “fried.” So think of this as fried eggs with the fruit in it. To my snooty friends, frittata would be more refined that just saying a “fried egg dish.” No matter, the sucker is delicious whatever you call it. With some crusty bread, it can’t be beat. We had it with fresh bialys, and it’s just as good. And it can be served as a brunch thing, or even a dinner entrée. Over rice, or any other grain, it’d be perfect.

APPLE AND DATE OMELET

Ingredients

6 eggs
6-8 dried dates, chopped
2 tablespoon fresh rosemary leaves or 1 teaspoon dried
Salt and ground black pepper to taste
3 tablespoons olive oil
1 medium onion, peeled and thinly slice
2 cloves garlic, peeled and minced
3 tablespoons unsalted butter
1 apple, peeled and cut into 1/4-inch slices

Instructions

  1. Crack eggs into a large bowl.
  2.  Add dates, 1 tablespoon of the rosemary leaves (or 1/2 teaspoon dried), salt and pepper. Beat lightly.
  3.  Heat olive oil in a large, heavy oven-proof skillet or oven pan (I prefer cast-iron) set over medium heat. Add onion and cook until translucent. Add garlic and cook, stirring, until onion is a golden brown and caramelized, about 10-15 minutes.
  4.  Stir in butter, apple, and remaining tablespoon rosemary leaves (or 1/2 teaspoon dried). Sauté until apples begin to brown, about 5-7 minutes.
  5.  Pour egg mixture over apple-butter mix. As eggs begin to set, using a spatula, left edges all around and allow uncooked egg to flow underneath and cook. While omelet is still runny, place pan in oven and broil until light brown and fluffy, about 3-4 minutes. Remove omelet from oven, cut into slices, and serve
    Yield: 4-6 servings.

 

 

Shakshuka

April 1, 2017 / / 0 Comments

Shakshuka which translates as “mixture” in Egyptian Arabic, is a dish very common in the Middle East. It’s simply a mess of eggs poached in tomatoes, greens, bell peppers and onions. What I like about this flavorsome dish is that it’s traditionally prepared in a cast-iron pan. Of course, you can use any adequate deep skillet if cast-iron is not your thing. In North Africa they use an earthenware pot. Either way, it’s a glorious mix which can also include spicy sausage (a Spanish innovation) or salty cheeses. In Israel, it’s a popular breakfast dish served with challah bread.

Another thing I like about shakshuka is that you can add or change anything to it. So it works for breakfast, lunch or dinner. Caribbean shakshuka would add oregano, garlic and parsley. French shakshuka could add a hollandaise sauce, Mexican shakshuka could add re-fried beans.You get the idea, It’s versatile, quick, and delicious. What more could you want?

SHAKSHUKA

1/2 teaspoon whole cumin seeds
3 tablespoons olive oil
1 large onion, peeled and sliced
2 cloves garlic, peeled and minced
1 large green bell pepper, cored, seeded, and cut into strips
1 teaspoon brown sugar
I bay leaf
2 tablespoons chopped scallions
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried
4 medium tomatoes, cored and chopped, or 15-ounce can diced tomatoes
1/4 teaspoon saffron thread (or can substitute turmeric)
1/2 teaspoon salt
1 bunch spinach, washed and sliced into ribbons
1 15-ounce can white kidney beans, drained
4 to 8 eggs, depending on how many servings
Salt and ground black pepper to taste
4 ounces crumbled feta cheese (can substitute goat cheese, Parmesan, Asiago, or Romano)

1. In a large cast-iron skillet, toast cumin seeds over high heat for approximately 2 minutes. Lower heat to medium, add oil and onion. Sauté until onion is soft and translucent. Add garlic and cook 1 minute more. Add bell peppers, sugar, bay leaf, scallions, and thyme. Cook over high heat, stirring until peppers are browned (6-8 minutes).
2. Add tomatoes, saffron and 1/2 teaspoon salt. Reduce heat to low and cook, stirring occasionally, for 15 minutes. If mixture becomes too dry, add a little water.
3. Remove bay leaf. Stir in spinach, reduce heat to low, and cook  for 4-5 minutes until spinach is wilted.
5. Stir in beans. Increase heat to medium, and bring mixture to a simmer. Reduce heat to low. With the back of a large spoon, make evenly spaced shallow hollows for as many eggs as you are using. Carefully crack each egg into a hollow. Season each egg with salt and pepper, cover pan and cook gently until eggs are set (10-12 minutes).
6. Spread cheese over mixture. Allow heat to soften the cheese, and serve shakshuka with crusty bread.
    Servings: 4 or more.

Greek Omelet

December 31, 2016 / / 0 Comments

I will scarf up anything with eggs in it. I love the suckers: boiled, par-boiled, fried, scrambled, sunny-side up, you name it. One of the favorite is a Greek omelet. Actually, it’s more of a souffled omelet (or omelette). In this case, filled with spinach. So in another universe it could be it could be called “Omelet Florentine.”

This recipe can be a  breakfast, lunch, or, dinner entrée. I discovered long ago that eggs are not solely for the morning. Now, let’s talk about the elephant in the room: cholesterol. Recent studies have questioned the whole cholesterol bit. Supposedly, it’s all in the egg yolks. But egg whites really don’t afford the same taste and texture. In this recipe I use both egg whites and yolks. Through trial and error I found that separating the whites from the yolks, beating them separately and then adding them to the omelet makes an airy, fluffy dish. Even if you’re worried about the cholesterol thing, having eggs once in a while is not going to kill you. As with all things. moderation is the key.

This dish goes great with crusty bread, french fries, or (my favorite), served over rice

GREEK OMELET

3 tablespoon olive oil
1 bag (about 8 ounces) spinach, washed and patted dry
Salt and ground black pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried
2-3 ounces crumbled feta cheese
4 large whole eggs plus 2 egg whites
2 teaspoons grated lemon zest
Chopped fresh dill

1. Preheat oven to 450 degrees F.
2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the spinach, salt, pepper, and oregano, and  cook, stirring, until the spinach is wilted. Sprinkle with the feta cheese. Set aside and keep warm.
3. In a medium bowl, combine the egg yolks with a pinch of salt, pepper, and the lemon zest. Whisk until the mixture is fluffy, about 3-4 minutes. In a separate bowl, whisk the egg whites until they form soft peaks. Fold the egg whites into the yolks and stir until they are mixed.
4. Heat the remaining olive oil in the skillet, pour in the egg mixture, and gently spread it out evenly. Place the skillet in the middle shelf in the oven and bake until it’s almost cooked, about 3 minutes. If your skillet is not cast-iron or does not have an oven safe handle, cover the handle with foil wrap while baking.
5. Remove omelet from the oven. Spoon the spinach mixture over half of the omelet. Using a spatula, fold the other half of the omelet over to cover the filling. Return the omelet to the oven and bake another 3 minutes. Sprinkle with the dill, cut into serving pieces and serve immediately.
    Yield: 4 servings.  

Cooking with Garlic

April 18, 2016 / / 0 Comments

Back in January 2010 I did a post on the wonders of garlic, inclusive of a recipe, Chicken with Garlic Sauce, which called for 12 garlic cloves in the ingredients. That’s right, twelve. Now, you’re saying to yourself, Twelve garlic cloves? This Rican is crazy. And, yes, guilty as charged—for garlic. I’ve decided to revisit this wondrous perennial. One can never go wrong or tire of garlic. It was use as a medicinal herb in Ancient Egypt. Greek warriors ate garlic before a battle (it increased their physical strength). Slaves ate garlic while building the pyramids since it enhanced their endurance. Think of that the next time you see the movie version of The Ten Commandments while Charlton Heston and company struggle to erect the pyramid tomb of Sethi.

It’s common knowledge that garlic promotes cardiovascular health. It has a high Vitamin C content, and prevents the accumulation of LDL (bad) cholestteral in the arteries. But more, it can reduce the chance of developing common cancers like breast and colon cancer. So, what’s there not to like about it? Yeah, I know, you’re saying, How am I gonna kiss my significan other after eating garlic? Get over it. If she or he doesn’t like it, get another partner

Cooking with garlic is the easiest thing. Crushed, chopped, minced or roasted, it gives a marvelous flavor and depth to any dish. A little garlic goes a long way, but a lot of garlic, to my mind, is better. Yes, I am a fanatic when it comes to the glorious bulb. But, as the following recipes show, garlic can enhance any dish, transforming it into a softer, sweeter, nutty-like rendition. And, you’ll never have to worry about vampires invading your home.

GARLIC BUTTER

Combine one stick melted butter with 3 cloves finely minced garlic over medium heat until the butter absorbs the garlic. Stir in one teaspoon chopped parsley, and that’s it. Great for eggs, omelets, brushed on bread or warm biscuits; or spread over steamed or baked fish, or cooked chicken. Even a juicy steak will benefit from garlic butter.

GARLIC OIL

Heat 1/2 cup sunflower oil in a small pan. Add 3 cloves crushed garlic. Cook, strring gently. for about 5 minutes until garlic is lightly golden. Do not let garlic burn or it will turn bitter. Cool, strain, and use oil as a flavoring or for frying. Very popular in Asian dishes.

GARLIC SAUCE

This is very popular in Greek cuisine. In a blender or food processor, blend 4 cloves garlic, crushed; 2-3 slices bread, soaked on water, 1/2 cup olive oil; juice of half a lemon; 1 tablespoon white vinegar; salt and ground black peppper to taste. In some recipes they add 1 cup mashed potatoes for greater consistency. Your choice. This sauce is great with cold or hot meat or fish dishes. If you like it stronger, you can add more garlic.

GARLIC POTATOES

2 pounds Idaho or Yokon Gold potatoes, unpeeled, washed and scrubbed and cut into 1/2-inch
   wedges
6 tablespoons olive oil
5 garlic cloves, peeled and halved
1 teaspoon chopped fresh thyme or tarragon

1. Place potato wedges in a pan with about 1&1/2-inch water. Bring water to a boil, cover, lower heat and steam until wedges are very tender, about 15 minutes.

2. Meanwhile, in a large pan or skillet, heat 5 tablespoons olive oil over low heat. Add garlic and sauté unitl golden, about 5-6 minutes.   
3. Add potatoes and thyme (or tarragon) to pan or skillet. Season with salt and pepper. Cook for about a minute more. Drizzle with ramianing olive oil and serve.
    Yield: 4 servings.

OMELET WITH GARLIC

2 tablespoons olive oil
4 cloves garlic, peeled and finely minced
6 eggs, beaten
Salt and ground black pepper to taste
1 cup mushrooms (button, shitake, or portobello), thinly sliced
1/2 cup grater cheddar or Swiss cheese

1. Heat oil in medium non-stick pan or skillet over moderate heat. Manwhile, mix salt and pepper with eggs. Add to pan and cook until top begins to set.
2. Add garlic, mushroons, and cheese. Place a lid on the pan to help the top part of the omelet to cook.
3. Starting from the edge of the pan, use a spatula to fold one-third of the omelet toward center of the pan and cointinue until the omelet is roll-shaped. Cook for about 1 minute more; and slide the omelet off the pan onto a serving platter.
    Yoeld: 4 servings.

SHRIMP WITH GARLIC SAUCE

1 pound medium sized shrimp, peeled and deveined
1/2 cup olive oil
4 cloves garlic, peeled and minced

Salt and ground black pepper to taste
Lemon wedges for garmish

1. Combine shrimp, olive oil, salt and pepper in a bowl or a large ziplock bag. Stir to conbine, cover (if using bowl), and marinate in the refrigerator overnight or, for at least 4 hours.
2, Heat a pan or skillet (I prefer cast-iron) on medium heat. Add butter and, when sizzling, add shrimp. Cook until pinkish red. More garlic can be added, if desired, during cooking (but don’t let the garlic burn).  Serve with lemion wedges
    Yield 3-4 servings.
Note : This dish is great with steamed white rice.

 

Creamed Spinach with Baked Eggs

November 4, 2015 / / 0 Comments

This recipe is my take on a Mediterranean favorite. Spinach with bake eggs is a popular dish in Spain, where they serve the eggs and spinach in individual ramekins or small cups. I’ve also seen it in Greek cuisine. In my version, the spinach is cooked with various seasonings and heavy cream. Then the eggs are baked on top. For the baking part you can use a reliable baking dish. But my preference is always for cast-iron. It’s a family thing. My mom cooked with cast-iron and so do I; and that goes for the baking part as well.

This recipe makes a great brunch dish. But it can also be served as a dinner entrée. With dinner, I serve it along with a grain, be it rice, couscous, or even kasha. A good crusty loaf of bread, a light wine, and you can’t go wrong.

CREAMED SPINACH WITH BAKED EGGS

1 medium onion, peeled and cut into thin rings
3 tablespoons olive oil
2 bunches fresh spinach leaves, about 1 1/4 pounds, coarsely chopped
2 clove garlic, finely minced
1/3 cup heavy cream
Salt and freshly ground black pepper to taste
4 large eggs

1. Preheat oven to 400 degrees F.
2. Heat butter in a heavy skillet over moderate heat. Add onion and cook, stirring, until soft and translucent.
3. Add spinach and cook, covered, stirring a couple of times, until wilted, about 2-3 minutes. Remove lid, add garlic. Cook, stirring, until most excess liquid is evaporated, 2-4 minutes.
4. Add cream, salt, pepper, and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
5. Crack each egg into a section of the pan. Place in middle of oven and bake until eggs are set, about 15 minutes.
    Yield: 4 servings.
 

Rice with Cheese and Creamed Eggs

October 29, 2014 / / 0 Comments

In our culture, rice comprises a main component. It’s not only just a side dish. In most cases it constitutes a major part of the meal whether it’s something like Arroz con Pollo (rice and chicken) or Asopao (a hefty stew), or fragrant yellow rice. When my horizons expanded, I discovered there were other methods of preparing rice—such as Italian Risotto, or Indian cumin rice, or Chinese fried rice (by the way, an American invention). The Risotto, combining Arborio rice with broth and grated cheese fascinated me. And I began experimenting, and I came up with this beauty—a simple rice with cheese and a sauce of creamed eggs. In this case, the sauce is simplicity itself: Take a can of cream soup (I like cream of mushroom) and combine it with eggs and the rice. For the cheese, you can use any cheese desired. It could be grated Parmesan, or Swiss, Gruyere, Gouda, Romano, Monterey Jack, etc. For this recipe, I used Cheddar. Whatever cheese ingredient used, you get a hearty, rich, delicious and inexpensive meal, great by itself or served with fish, seafood or meat.

In this dish, the rice is mixed with saffron, to give it that unique taste and color so revered in our cooking. If you don’t have (or can’t afford saffron) then turmeric will give the same glow and coloring. This is something acquired from Indian cuisine. It gives the dish that added oomph. As an added treat, the rice can be served in a ring mold. If you don’t have a mold, take any round pan or pot (with enough space to hold the rice), rinse the pan under cold running water, and stuff it with the cooked rice. Let it sit a couple of minutes. Then unmold, tapping the top of the pan gently, on a plate. Pour the sauce atop the rice, and you got a highfalutin continental dish.    

RICE WITH CHEESE AND CREAMED EGGS

1 1/2 cups rice
2 cups water
Salt to taste
1/4 teaspoon saffron or turmeric
1 tablespoon olive oil
1 1/2 cups grated Cheddar cheese (or any variety desired)
2 tablespoons butter or margarine
1 medium onion, peeled and sliced into thin rings
1 can (10 3/4 oz.) cream of mushroom soup
3 tablespoons water
1/2 cup diced canned pimentos
1/2 cup finely chopped fresh parsley
6 hard-cooked eggs, quartered

1. In a 2-quart saucepan or pot, bring the water to a boil. Add rice, saffron and olive oil. Mix well, cover, reduce heat to a simmer and cook until tender and all the liquid has been absorbed (20 minutes to 1/2 hour).
2. Stir in cheese. Cover, and let sit for 10 minutes.
3. While rice is cooking, melt butter in a skillet or fry pan. Add onion and saute until soft and translucent. Stir in mushroom soup, water, pimentos, and parsley.
4. Add eggs and heat briefly.
5. Layer rice/cheese mixture into a ring mold (or individual custard cups) packing tightly with a spoon. Unmold rice ring on a serving plate. Spoon egg sauce over rice, or over individual rice molds.
    Yield: 6 servings.

Eggah – Arabic Egg Cake

November 13, 2013 / / 0 Comments

Most authorities regard eggah as a dish in Arab cuisine that is similar to an omelet or frittata. Some would say it’s like a tortilla. I would say it’s more like an egg cake.  In fact, eggah is nothing like an omelet (or omelette). To my mind, an omelet is something light and fluffy. Eggah is nothing like that.  It generally has a filling of chicken, meat, vegetables or noodles. And it’s big, about an inch thick or more. You cut it into slices like a cake. And some cooks bake it in a rectangular dish and serve it in squares like Sicilian pizza.

In Arabic culture, eggah can be served as an appetizer, side dish or even an entree. And it can be eaten hot or cold. As noted, it can be cooked in the oven or on top of the stove. If doing the latter, you require a good, heavy frying pan, preferably cast-iron. Also, the dish should be cooked on low heat for the eggs to set. Butter, usually clarified butter, is used to cook the dish. I depart from this in that I prefer extra virgin olive oil. Another fact: in Iraq the dish is called kuku. I don’t know why.

EGGAH WITH CHICKEN AND NOODLES

1 1/2 pound boneless skinless chicken breasts, cooked and cubed. Note: you can also used leftover  
   cooked chicken—as long as it’s been boned
1 pound tagliatelle or fettuccine noodles
4 eggs
3 cardamon pods, cracked (these can be found in any Asian, Indian or Arabic store)
Salt and ground black pepper to taste
2 tablespoons olive oil
1/4 cup fresh chopped parsley

1. To cook chicken breasts: just place them in a pot with water to cover, bring to a boil, lower heat and cook until tender, about 15-20 minutes; then cube or cut into small pieces.
2. Cook the noodles according to package direction, but only until al dente. Do not overcook. You can add the chicken stock from the chicken breasts used in the water for boiling the noodles. Drain and set aside.
3. In a large bowl, beat the eggs. Add the chicken, noodles, cardamom, salt and pepper, and mix well to combine.
4. Heat oil in a large frying pan or heavy skillet. Add the egg mixture and cook over very low heat for about 1/2 hour, or until the mixture sets. Brown the top under the broiler for about 2 minutes.
5. Top with parsley and serve as is in the pan, cutting into slices. Or, if desired, unmold onto a serving dish and serve that way.
    Yield: 4 to 6 servings.

Picture: courtesy of Pinterest

Stuffed Eggs Seville Style

October 4, 2013 / / 0 Comments

When I was growing up, one of the favorite dishes we had in the family was stuffed eggs (think of deviled eggs). But our method was called stuffed eggs “Seville style.” My Uncle Phillip, of late memory, swore that this was the way they prepared eggs in Seville. I have no historical proof of this. We just took him at his word. We know that Seville (Sevilla – “Seh-Vee-Yah” in Spanish) is a city in Southern Spain. It was under Muslim rule for over 400 years and it could have been the Muslims who introduced this type of dish to the region. Again, this is all conjecture on my part. If somebody out there has more accurate information, please let me know.

The dish itself is very easy to prepare. All you need is eggs, olives, onion, mayo and Worcestershire sauce. That’s it. It’s quick and convenient and will impress family and company. The recipe is from my first cookbook, Puerto Rican Cuisine in America  (Perseus Books – Running Press). Enjoy.
 HUEVOS RELLENOS A LA SEVILLA
       (Stuffed Eggs Seville Style) 

8 hard boiled eggs
1/2 cup chopped pimento stuffed olives
1/2 cup finely chopped onion
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce

1. Slice eggs in half lengthwise and remove yolks. Set the hollow whites aside.
2. In a bowl, combine yolks, olives, onions, mayonnaise, mustard and Worcestershire sauce. Mix well.
3. Stuff the hollow egg whites with the egg-yolk mixture.
4. Place in a serving dish the refrigerator and chill.
    Yield: 4 to 6 servings.

Photo: courtesy of Real Simple – Life Made Easier

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