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  Quick Boiled Egg Stirfry Scrambled Eggs with Ham and Green Onions
- Peel and Quarter 4 to 6 boiled Eggs, put aside
- Pour 1 table spoon of oil in a wok or large pan
  Add some chopped chicken, spinach leaves (desired quantity), I large sliced onion, a pinch of ginger or ginger powder, a teaspoon of curry, a cube of maggi, and a pinch of salt to taste
- Saute for 4-5minutes
- Fold in the boiled eggs and combine carefully (don’t let them break) - Cook on low flame for 3 minutes
-   Combine again, and cook for another minute, and turn off heat
- Serve with warm flatbread, rice, or cous cous.
Ingredients :
- 2 eggs
  2 stalks fresh green onions
- 1/4 cup diced ham

- 1 teaspoon butter (or margarine)

- Salt and pepper to taste
- Serve with warm flatbread, rice, or cous cous.
- Warm butter in a non-stick pan,
- Add ham and onions and cook it for 1 or 2 minutes,
- Add beaten eggs, salt and pepper and let cook for 2 or 3 minutes on both sides
-  Serve with some bread, yam, or potato wedges when eggs are entirely cooked.
- Serves 1
  Baked Eggs With Smoked Sausage and Tomatoes   Baked Scotch Eggs
- 2 tablespoons softened butter
-  6 to 8 links of smoked breakfast sausage or about 8 to 12 ounces of andouille sausage, thinly sliced
  1 plum tomato, diced
-  salt and pepper
-  8 large eggs
-   4 tablespoons heavy cream
- shredded cheddar cheese
  Generously butter a large casserole dish. Heat oven to 350°. In a skillet, brown the sliced sausage; set aside.

Arrange about a quarter of the sausage slices in the dish, then do the same with the green onions and diced tomatoes.

Pour in the eggs eggs and drizzle with the 4 tablespoons of heavy cream. Place dish on a baking sheet. Bake for about 20 to 25 minutes, top with a tablespoon or two of Cheddar cheese, then bake or broil just until cheese is melted. Serve with warm bread or fried, boiled, or roasted potato or yam wedges.
Ingredients :
- 400g (14 oz) sausage meat
- 6 hard boiled eggs
- 7 tablespoons fine dried breadcrumbs

- 1 egg, beaten

1. Divide sausage into 6 equal portions. On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm (1/8 in) thickness. Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal.
2. Dip sausage-coated eggs in beaten egg, then roll in breadcrumbs. Place on baking tray and bake in preheated 190 C / Gas mark 5 oven until lightly browned, about 25 minutes.
  Angelic Eggs   Egg Salad Sandwich Recipe
- 6 Hard-Cooked Eggs, peeled, cut lengthwise
- 3 tablespoons Mayonnaise
- 1/2 teaspoon Ground Nutmeg
- 1/8 teaspoon Salt
- 1/4 teaspoon Pepper
1 Remove yolks from egg white halves and place in small bowl. Set whites aside. .
2 Mash yolks with fork.
3 Stir in mayonnaise, mustard, salt and pepper
4 Spoon deviled egg mixture into egg whites
5  Cover and refrigerate until ready to serve.
Ingredients :
- 1 hard-boiled* egg (large), peeled and chopped
- 1-2 Tbsp mayonnaise (to taste)
- 2 tbsp chopped celery (optional)
- 1 Tbsp chopped green onion Curry powder (to taste) Salt and pepper (to taste)
  1 leaf of lettuce 2 thick slices bread, toasted
1. Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery, and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
2.  Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top. Yield: Makes one sandwich.
  Eggs Benedict    
Ingredients :
- 8 pieces of bacon or 4 pieces of Canadian bacon
- 2 tablespoons chopped parsley for garnish (optional)
-  4 eggs 2 teaspoons white or rice vinegar
-  2 English muffins or 2 bread rolls Butter
  10 Tbsp unsalted butter
   3 egg yolks
  1 Tbsp lemon juice
  1/2 teaspoon salt Dash of cayenne or chilli pepper
1. 1 Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon (or salmon or ham). Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).
2. While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
3  Make the blender hollandaise. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop
4 Poach the eggs. Here is an easy method for poaching eggs: Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
5  As soon as all the eggs are in the poaching water, begin toasting your English muffins or bread rolls. If you can’t get all the rolls or muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl. 6 To assemble the eggs benedict, butter one side of an English muffin or roll. Top with two slices of bacon, ham, or salmon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

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