Fried Eggs With Dill Recipes

DILLY SCRAMBLED EGGS

Dilly Scrambled Eggs, with a sprinkling of cheese, have farm-fresh flavor and cook in minutes.

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Dilly Scrambled Eggs image

Steps:

In a large skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper; add to skillet. Add cheese and dill. Cook and stir until set and cheese is melted.

Nutrition Facts : Calories 187 calories, Fat 15g fat (7g saturated fat), Cholesterol 342mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

Ingredients

2 tablespoons butter
6 eggs
1/4 cup water
1/2 teaspoon salt
Dash pepper
1/4 cup shredded cheddar cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed

DEEP-FRIED DEVILED EGGS RECIPE BY TASTY

Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika

Provided by Claire Nolan

Categories Appetizers

Yield 24 servings

Number Of Ingredients 12

Deep-fried Deviled Eggs Recipe by Tasty image

Steps:

Heat cooking oil for deep-frying in a medium-size pan over medium heat.
Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
Fry for 2-3 minutes, flipping halfway through.
Remove from pan and drain excess oil on a paper towel.
Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

Ingredients

12 hard-boiled eggs, peeled
1 cup flour
3 eggs
1 cup panko breadcrumbs
oil, for frying
4 tablespoons mayonnaise
2 tablespoons pickle relish
2 tablespoons mustard
1 teaspoon hot sauce
salt, to taste
pepper, to taste
paprika, or seasoning of choice on top, optional

OLIVE OIL-FRIED EGG

This method for making fried eggs lies somewhere between the techniques for Spanish fried eggs and for classic sunny side up: The edges are crispy and golden, the whites are set, yet the yolk is still runny. To achieve this contrast in textures, the eggs are cooked in a thin layer of rippling-hot oil. While this recipe is written for four eggs, it will work with any number. (Adjust the pan size and oil accordingly). Avoid touching the eggs until the bottoms and edges are lacy and crisp. Once that happens, spoon some of the oil onto the whites until cooked through. The yolk remains untouched, ready to be sopped up by toast or potatoes, or with yogurt.

Provided by Ali Slagle

Categories breakfast, brunch, main course

Time 10m

Yield 4 eggs

Number Of Ingredients 3

Olive Oil-Fried Egg image

Steps:

In a medium (10-inch) cast-iron or nonstick skillet, heat the olive oil over medium-high until it ripples like the ocean. (This can take 2 to 2 1/2 minutes).
Crack the eggs into the pan. To minimize splatters and spreading, open the shell near the oil (not from high up), and slowly let the egg pour out of the shell. Leave the eggs untouched until the edges are golden brown, 2 to 3 minutes.
Gently tilt the pan towards you, spoon up some of the oil, and baste just the whites and edges of the yolk until the whites are set, about 1 minute. (Avoid the yolk so that it stays runny). Turn off the heat, season with salt and pepper, then transfer the eggs to plates using a spoon or slotted spatula.

Ingredients

3 tablespoons extra-virgin olive oil
4 eggs
Kosher salt and black pepper