Egg Cooking – How to Make Egg Poppers

Egg poppers– ever heard of them?

Have you ever made them?

It’s not difficult if you have an egg cooker.

Using your egg cooker (aka egg poacher), cook your eggs until they are well done (boiled hard).  Just so we are clear, these are chicken eggs, not ostrich or some other kind of exotic egg.

Then, after removing them from the egg cooker, let your eggs cool off so that the shell can be removed.

Remove the shells and rinse to remove any tiny pieces of shell that remain.

Peeled hard-boiled eggs are the centerpiece of the Egg Popper dish. That would make this ideal for Easter or after Easter when their are plenty of hard-cooked eggs on hand.

Slice your eggs in half lengthwise so that you have two beautiful halves.

Remove the center yolks of you egg cooker cooked eggs.    Hold onto the cooked yolks.

Now in the bowl of the egg (the indentation), sprinkle in whatever you like. This part of the  recipe starts with a tad of balsamic vinegar and olive oil (extra virgin is great), but you don’t have to stop there.

What would you like to add next?  How about some cajun spice? Or would you prefer italian seasoning? You are the chef, so feel free to add what sounds good to you, just not too much!

Now here is where the recipe bifurcates (goes two ways). Some people like to add the half yolk back into the area with the vinegar and olive oil. Others, watching their cholesterol, say leave out the yolks, and add an olive or some tiny shrimp (again it is all about what you like– maybe a crouton?).

NOW! Finally we are to the part of the story that probably earned the egg poppers their name. Pop the half egg into your mouth! Or, more mannerly, would be to take it in a couple bites. Yummmm!!!

Eat them warm freshly cooked, or chilled.

That’s all there is to it. Quite a tasty treat for some home alone munching, or also fit for a crowd. This recipe is easy to fix in advance in the home kitchen with the help of your countertop egg cooker.

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