Try this Breakfast Egg Spread recipe, or contribute your own.
- Carbohydrate 0.149873125 g
- Cholesterol 0 mg
- Fat 0.00753875 g
- Fiber 0.06128125 g
- Protein 0.025321875 g
- Saturated Fat 0.00226625 g
- Serving Size 1 1 -3/4 cup (0g)
- Sodium 0.10175 mg
- Sugar 0.088591875 g
- Trans Fat 0.00032375 g
- Calories 1 calories
Step-by-step
- PLACE eggs, ranch dip, green onion, salt and pepper in food processor. Pulse until finely chopped. SPOON into serving bowl. TOP with bacon.
- SERVE with baguette slices or toasted bagels.
- Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Swapping commercial ranch dip for homemade mayonnaise changes the emulsion stability and increases the tang of the spread. Standard dairy-based dips contain stabilizers that alter how the fats hold together under blade action. Testing this mixture requires restraint at the machine controls.
Process the hard-boiled eggs with the wet ingredients using short, controlled pulses rather than continuous running. Continuous spinning liquefies the yolks and creates a baby-food consistency instead of a spreadable relish with distinct particles. Stop processing the moment the mixture reaches a uniform, chunky texture.
Shocking hot eggs in an ice bath for five minutes halts residual cooking and shrinks the egg slightly inside its shell. This thermal shock separates the inner membrane from the albumen. Peeling becomes frictionless, preventing jagged egg whites that release excess water into the dip.
Fresh eggs laid within the week cling stubbornly to their shells because they lack sufficient air pockets. Older eggs accumulated in the refrigerator two weeks prior peel cleanly every time. Reserve the fresh dozen for frying and use older specimens for spreads.
