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Fried Egg Salad Bombs Are The Twist On The Classic Sandwich Filling You NEED


One back-to-school sandwich that always seems to get more flak than the others is the Egg salad sandwich. At its most basic level, the filling is a simple combo of Egg and mayo that could use some excitement. This take on the school lunch classic gives the humble egg salad a flavor-packed spin on its head.

These Spicy Fried Egg Salad Bombs, made in conjunction with the Incredible Egg, add texture and a spicy kick to the nostalgic Egg salad. Frying the Egg salad adds a layer of crunch and texture, further elevating the school lunch staple. As a fun visual, the actual yolks and whites of the Eggs have also been separated within the bombs, so if you slice into one lengthwise, it looks like an actual Egg on the inside.

This recipe is a fun way to get creative with hard-boiled Eggs and Egg salad, but also takes the taste to the next level with spices and herbs, including cayenne and parsley. Served with a creamy, spicy aioli, it’ll make for a great potluck food, or something to take on the go for lunch at school or work.

To create these Spicy Fried Egg Salad Bombs for yourself, peep the recipe below.

Ingredients

9 Eggs
1 tablespoon flour
1 ½ tablespoons mayonnaise
1 tablespoon cayenne

½ teaspoon cayenne [pepper, ground
Salt, to taste]
½ teaspoon onion powder
½ teaspoon dried parsley
1 pinch black pepper
1 cup panko breadcrumbs
For the aioli
½ cup mayonnaise
1 teaspoon ground cayenne pepper
Juice from ½ lemon

 

Servings: 2 (makes approximately 8 balls total)

 

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

 

Directions

 

Step 1
Bring small pot of water to a boil and gently submerge 8 Eggs (the last Egg will be used for the Egg wash). Set timer for exactly 15 minutes. Rapidly pull Eggs from pot once time is up.

 

Step 2

Transfer Eggs into a bowl of ice water and allow Eggs to cool. Peel Eggs when cooled and separate the whites from the yolks. Mash yolks and place into a bowl. Using a different bowl, do the same to the Egg whites.  

 

Step 3

Fold the flour, black pepper, and ½ teaspoon of the Cayenne pepper into the bowl containing the Egg whites. Fold the whites with your hand or a rubber spatula until roughly mixed.

 

Step 4

Fold the mayonnaise, 1 tablespoon of cayenne pepper, onion powder, parsley, and salt into the bowl containing the yolks. If the consistency is a little loose you can add in a ¼ tsp of flour to help it set up.     

 

Step 5
Grab a spoonful of the yolk mixture and roll into a 1-inch ball. Then, cover the ball with the Egg white mixture. To do this, first flatten the Egg white mixture in your hand until it is ¼ – ½ inch thick, and then form around the yolk ball. Place completed bombs onto a baking sheet lined with parchment paper. Place sheet pan in the freezer for 15-20 minutes to chill.

 

Step 6
While your Egg bombs cool, crack your last Egg into a bowl and add 1 tablespoon water. Whisk together to mix thoroughly and set aside. Place the Panko in a separate, medium-sized bowl.

 

Step 7

To make the aioli, place mayonnaise into a bowl. Gently whisk in the lemon juice and ½ teaspoon of cayenne pepper. Set aside.

 

Step 8

Remove bombs from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! Roll the bombs into the Egg mixture, and then place them into the Panko bowl. Using your other hand, roll the bomb around in Panko and then place on another sheet tray. Continue the process until done.

Step 9
Heat your deep fryer or large pot with oil to 350° F. Place bombs in a deep fryer for 2-3 minutes, or until outside is golden brown. Serve!


Created in partnership with The Incredible Egg. 

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#foodbeast Cravings FOODBEAST Recipes SPONSORED

Oozy Eggs Are Stuffed Inside This Spicy Spaghetti And Meatballs


Scotch Egg meets spicy spaghetti and meatballs in this wild take on a pasta classic.

This version of the midweek pasta meal, created in conjunction with the Incredible Egg, adds a British twist to the tomato sauced staple. These stuffed meatballs are similar to Scotch Eggs, an iconic food from across the pond that takes a soft-boiled Egg and wraps it in ground meat. Deep-fried to a perfect golden brown, the Eggs are cooked to just the right temperature to ensure that the yolks are still runny.

Overall, it’s an elevated take on the classic college pasta dish, perfect for the back-to-school student looking to get creative in the kitchen. Whipping up the spaghetti takes little to no time at all, and the stuffed meatballs are easy to make ahead of time. Prep the meatballs until the point where they need to go into the deep fryer, then cook them as your spaghetti cooks for a simple but oozy meal in minutes.

The combination of spicy tomato sauce, runny Egg yolks, and meatballs makes for a hearty yet tasty meal that will help push you through the rest of your work or school week.

For those looking for the full recipe, you can find it below:

Ingredients
For the meatballs
5 Eggs

4 oz pork sausage
4 oz ground beef, over 30% fat content
1 Egg (for meat mixture)
1 tablespoon of fresh chopped parsley
1 teaspoon garlic powder
1 teaspoon brown mustard
1 ½ teaspoon salt
½ teaspoon of black pepper

1 24-ounce jar Arrabiata sauce

1 box spaghetti

Parmesan cheese

Servings: 2-3 (there may be extra sauce/pasta – this serving size is based on the number of meatballs per plate)

Directions

Step 1
In a medium saucepan, heat Arrabiata sauce.

Step 2
Bring a large pot of water to boil, adding a good amount of salt and a dash of olive oil. Cook spaghetti to package instructions. Set aside.

Step 3
Start by placing Eggs in a pot of heavily salted water, and bring to a boil over high heat. As soon as water starts to boil, cover the pot and remove from heat. Allow Eggs to rest for 4 minutes in the hot water, and then carefully transfer to a bowl of ice water. Let cool for about 5 minutes. Carefully peel the Eggs when cooled.

Step 4
In a large bowl, combine the sausage, ground beef 1 whole Egg, garlic powder, parsley, and mustard. Combine until fully incorporated. Divide the meat mixture into 5 portions. Flatten meat mixture with hands and fold evenly covering the Egg completely.

Step 5

Place frying oil in a large soup pot and bring to 350 degrees. Once at the right temperature, drop in the meatballs. Deep fry until golden brown and delicious.

Step 6

Assemble the pasta, sauce, and meatballs. Cut open the meatballs and watch the Egg yolks ooze out!


Created in partnership with The Incredible Egg. 

Categories
#foodbeast Cravings FOODBEAST Recipes SPONSORED

Level Up Grilled Cheese With This EPIC Seafood Melt, Complete With Fried Egg


Grilled cheese sandwiches are one of THE quintessential comfort foods. That combination of crusty bread and warm cheeses produces soothing happiness with every single bite. You almost think it can’t get any better: the keyword there being “almost.”

This Super Seafood Melt, created in conjunction with the Incredible Egg, pushes the envelope on the classic after-school sandwich. Whether you’re heading back to school now or feeling a bit nostalgic of your college days, this is an elevated twist on the college staple that takes it to a whole new level.

Succulent lobster and a perfectly fried Egg add even more luxuriousness to the sandwich of your childhood. It’s a simple enough sandwich that you can easily make it between work or study breaks, but it still delivers big on flavor, texture, and nostalgia.

If lobster’s hard to track down, it’s no big deal. Feel free to add any other seafood in, like scallops or crispy soft-shell crabs, to get a similar effect.

Regardless of what seafood goes inside, the combination of flavors, oozy Egg, and gooey cheese creates a heartwarming mouthful that’s a tasty nod to the meal that got you through your daily school struggles, past or present.

If you’re down to make this Seafood Super Melt for yourself, peep the recipe below.

Ingredients

1 whole lobster (can also use seared scallops or other cooked seafood of choice!)
1 bag extra thick Sourdough “Texas cut” bread
½ cup mayonnaise
¼ tablespoon fresh tarragon, chopped
¼ tablespoon fresh chives, chopped
½ tablespoon whole grain mustard
½ tablespoon lemon juice (fresh squeezed)
Fresh Buffalo Mozzarella sliced ½” thick
2 tablespoons canned roasted green chilies, small dice
Salt, to taste
¼ teaspoon black pepper
2 tablespoons butter
2 Eggs

Servings: 2 sandwiches

Directions

Step 1
Cut mozzarella and set aside.

Step 2

Bring a large pot to boil. Once boiling, place lobster in pot and cook until done, approximately 7 minutes per pound. Chop cooked lobster into chunks ¾ inch in size approximately.

Step 3
In small saucepan, melt butter and fold in lemon juice, tarragon, salt and pepper to taste. Place into mixing bowl.

Step 4
Coat one side of the bread with mayonnaise and sear coated side down in same saucepan with butter on med/high heat.

Step 5

Place remaining mayonnaise into separate mixing bowl and fold in chopped chives, salt, pepper, whole grain mustard and green chilies.

Step 6
Slather the inside of both sides of bread with mayo mix, pile lobster on, top off with mozzarella slices. Place in 375 degree oven and melt cheese, pull out cut and let the gooiness drip all over.

Step 7

Cook a sunny-side up Egg to top the sandwich. In a small frying pan, crack one Egg in slowly to ensure the yolk doesn’t break. Cook on a low heat for 4-5 minutes, until the white fully sets but you can still get a runny yolk.

Step 8

Place the sunny-side up Egg on top of the melted cheese and lobster. Enjoy!


Created in partnership with The Incredible Egg.