Dragon Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
• Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
• Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
• Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
• Pour salsa onto a plate and assemble eggs upright into the salsa.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Dived sausage into 8, 2-ounce portions.
• 3. On a surface that has been sprinkled with bread crumbs, pat out each 2 ounce sausage portion to a 1/8-inch thickness.
• 4. Sprinkle each sausage patty with two tablespoons of shredded cheese.
• 5. Carefully wrap one patty completely around one of the hard boiled eggs. Press the edges together to tightly seal the egg in it's sausage cocoon. Repeat with remaining sausage patties and hard boiled eggs.
• 6. Dip each of the sausage wrapped eggs into the beaten egg and then roll it in a bowl of the bread crumbs.
• 7. Place the finished dragon egg on a baking sheet. Bake in the preheated oven 20 minutes or until the sausage is lightly browned
• 8. Remove from oven and enjoy!

Steps:

• For the egg cake: Preheat the oven to 350 degrees F. Grease and lightly flour a 6-by-9-inch 3D egg cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until lightened in color and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift together the flour, baking powder and salt in a separate bowl. Add the flour mixture to the butter mixture in 3 additions, alternating with the milk; begin and end with the flour mixture. Beat until the batter is smooth and thoroughly combined.
• Divide the batter among 3 bowls. Tint one bowl with the red food color, one with the orange and one with the yellow. Fill each half of the egg pan alternately with the batter colors. Use a butter knife or skewer to swirl the batter together.
• Bake until a toothpick tester inserted near the center comes out clean, about 1 hour. Transfer the cakes to wire cooling racks and let them cool completely before frosting. When the cakes are cool, level them with a serrated knife, if needed.
• For the simple syrup: Combine the granulated sugar and 1 cup water in a small saucepan. Heat over medium-high heat, stirring constantly, until the sugar is dissolved. Remove from the heat and stir in the vanilla extract. Let cool for about 15 minutes before using.
• Place the cakes dome-side up on a wire rack or baking sheet. Use a pastry brush to coat the cakes with the simple syrup. Use about two-thirds of the syrup on the cakes and reserve the remaining syrup for later use.
• For the vanilla buttercream: In the bowl of an electric mixer fitted with the whip attachment, cream together the butter and confectioners' sugar on low speed until crumbly. Add the vanilla extract. Beat again, adding milk or cream 1 tablespoon at a time to thin the mixture. When the mixture starts to appear creamy, increase the mixer speed to high and beat until light and fluffy. Add more milk or cream to bring to spreading consistency.
• Place one egg cake on a 9-inch cake board or serving plate dome-side down. Cover with a thick layer of buttercream and sandwich with the second egg cake, dome-side up. Use the buttercream to completely cover the outside of the egg cake, smoothing it as much as possible with an offset spatula. This doesn't have to be perfect because the cake will be covered with fondant dragon scales. Refrigerate the cake until the buttercream is firm, about 20 minutes.
• For the marshmallow fondant and décor: In a large microwave-safe bowl, combine the marshmallows and 1 tablespoon plus 1 teaspoon water. Microwave in 30-second intervals until the marshmallows have expanded to twice their size, 60 to 90 seconds total. Stir to deflate.
• Add one-third of the confectioners' sugar into the marshmallow mixture and stir to combine. Add more confectioners' sugar and stir until very stiff. When the mixture becomes difficult to stir, knead with your hands. Add the remaining confectioners' sugar a little at a time, until the fondant is very smooth and elastic and holds a firm ball shape.
• Remove a third of the fondant to a work surface and cover the remaining fondant with plastic wrap to prevent drying. Dust the work surface with confectioners' sugar. Knead a few drops of brown gel food color into the portion until a light tan is achieved. If the fondant feels too dry, knead in 1/2 tablespoon of vegetable shortening. Wrap tightly in plastic wrap and set aside to rest.
• Re-dust the work surface with confectioners' sugar. Knead the remaining fondant with 1/4 teaspoon moss green gel food color until a consistent green hue is achieved. Roll the fondant to 1/8-inch thickness using a fondant rolling pin. Use a 2-inch fondant serrated leaf cutter to stamp as many 'dragon scales' from the fondant as possible. Transfer the scales to baking sheets lined with parchment paper and cover with plastic wrap so they don't dry out. Re-roll the fondant and cut more scales. Repeat the process until all of the fondant is used.
• Roll out the tan fondant to 1/4-inch thickness and cut out a 6-inch circle with a 6-inch pastry cutter (or use a dessert plate as a template). Use a kitchen-dedicated paintbrush to lightly coat one side of the fondant with the simple syrup and then press it onto the bottom rounded part of the egg. Use the end of the paintbrush to pock the fondant. Use a butter knife to scrape irregular markings into the fondant to create a distressed appearance.
• Use the paintbrush to apply a small amount of simple syrup to the back of a fondant scale. Place the scale halfway over the edge of the 6-inch round of fondant. Repeat the process, overlapping the scales slightly. After the first row of scales is applied, begin the second row by placing a scale's point between 2 scales of the first row. Repeat the process of brushing, applying and overlapping scales until the entire cake is covered.
• In 3 separate small cups, combine each of these food colors with a few drops of clear extract: emerald green, moss green and neon yellow. Lightly dip a clean brush into the emerald green food color mixture. Brush it onto the top third of the scaled portion of the cake. Dampen a food-dedicated 3-inch round sponge with water and wring out completely. Use the sponge to tap the color into the fondant, so that it has a mottled appearance. Repeat the process with the moss green food color on the middle third of the scales, followed by the yellow on the bottom third of the scales. Use the sponge to mottle color onto the distressed tan fondant. Use every color to create lots of color variation. Refrigerate the cake until the color is set and dry, about 15 minutes.
• Dip a dry soft-bristle paintbrush into the gold luster dust. Lightly brush over the scales to create a metallic shine.
• Slice the cake in front of your guests to reveal the fiery interior--then ENJOY!

Steps:

• Mix together rice, cheese, carrots and oats.
• Add spices, i use salt and pepper and basil or curry or chili or rosmary. feel free to add your favorite herbs and spices.
• Form balls (eggs) out of the mixture and cool for at least 1 hour if you can.
• Roll your eggs in breadcrumbs and fry in a frying pan with hot oil.

Steps:

• Crush the cheese crackers into crumbs by placing them in a zip bag and crushing them into super small pieces. I use a food processor to make sure they are finely crushed.
• Have your dragon heat your hearth to 375 degrees F. and spray your flat cookie sheet with some spray on oil to coat lightly.
• Take enough raw sausage meat to make a ball about the size of a racquet ball or tennis ball. I think we weighed them at about 4 to 6 oz. each. Then flatten it in your hand into about a 4" disc. and about 1/4 to 1/2 inch thick.
• Place a hardboiled egg in the center and bring the sausage meat up around the egg. Make sure that you seal the meat well around the egg. Set aside on a piece of parchment and repeat the process for the 11 remaining eggs.
• Set up a coating station. Flour in one bowl, beaten eggs in the next bowl and the crushed cheese nip crackers in the third bowl.
• Roll each Dragon egg in flour then egg then the cheese cracker crumbs. make sure to coat the egg completely.
• Place the coated Dragon Eggs on your lightly oiled cookie sheet and place in a 375 degree oven for 40 minutes or until browned and sausage is cooked.
• Let cool slightly and serve for breakfast with the sweet mustard dipping sauce. You could also serve them for a light dinner with a green salad on the side. Just microwave 1 egg for 40 secs in the microwave.
• You can make these eggs ahead of time and cool them completely, then place one egg in a zip-lock bag and put in the refrigerator. They are a great grab and go breakfast for your busy work day breakfast. 40 sec. in the microwave and you are ready to go.
• To Make the sweet mustard dipping sauce, whisk together the Mayonnaise, Mustard and Honey. and serve with your Dragon Eggs.

Steps:

• Cook the bacon until crisp tender. Allow to cool. Chop fine.
• Chop the whites of the green onions very fine and add to the egg yolks.
• Chop the green part of the onion and set aside for garnishing.
• Heat the cream cheese in the microwave until warm and soft. (Takes about 1 minute, stir a few times every 20 seconds).
• Add warm cream cheese and jelly to the eggs yolks. Stir into a paste. (Adjust the cream cheese and jelly amounts to your own liking.).
• Add the bacon.
• Salt and pepper to taste.
• Fill the egg whites with the mixture.
• Add 3-6 drops of Sriracha to the top and sprinkle with the green onion tops.