<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>284612</id>
  <title>ideas for lots of hard-boiled eggs?</title>
  <published_at>Mon Apr 17 13:38:35 -0700 2006</published_at>
  <post_count>4</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1521897</id>
        <content>I ended up with the family's dyed Easter eggs this year.  They make a lovely picture in our refrigerator, but what can I do with them besides making egg salad, deviled eggs, etc.?  Is there any delicious 
main-course use of a hard-boiled egg?  
 
I'm thinking of the way Thais incorporate hard-boiled eggs into a dish like Kai Palow (sorry for my bad transliteration).  It's a sweet pork and egg stew flavored with garlic and cilantro--each diner gets a whole shelled hard-boiled egg or two (a beautiful shade of brown from its long bath in the stew pot), which he mashes into the pork and rice, giving it a wonderfully creaminess. 
 
 Or how about an egg curry--I've never made or eaten one.  Any other ideas?  </content>
        <published_at>Mon Apr 17 13:38:35 -0700 2006</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>L-pie</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1521907</id>
      <content>You can add these to a pasta salad, potato salad, or spinich salad. Add to a meatloaf. If you have any left over liquid from a jar of jalapenos or other hot pickles, add some eggs to that.
</content>
      <published_at>Mon Apr 17 14:28:55 -0700 2006</published_at>
      <parent_id>1521897</parent_id>
      <user>
        <id>0</id>
        <name>HwyStar</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1521932</id>
      <content>I love them sliced into wedges into tomato soup. Very good. </content>
      <published_at>Mon Apr 17 15:25:00 -0700 2006</published_at>
      <parent_id>1521897</parent_id>
      <user>
        <id>0</id>
        <name>WildSwede</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1521964</id>
      <content>Growing up, my mom ocasionally made an Indian egg curry.  I googled around and came up with the attached recipe, which looks like it would yield a result close to the taste I remember.

Link: http://www.asianonlinerecipes.com/online_recipes/indiapakistan/spicy-egg-curry.php</content>
      <published_at>Mon Apr 17 16:20:45 -0700 2006</published_at>
      <parent_id>1521897</parent_id>
      <user>
        <id>0</id>
        <name>MAH</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1521985</id>
      <content>Kinda retro, but when I was in Home Economics class (oh, so many years ago) we made a recipe called Goldenrod Eggs.
 
9 Tbsp flour
6 Tbsp butter
3 Cups milk
salt &amp; pepper to taste
 
8 hard boiled eggs
 
Toast
 
chives or parsley for garnish
 
Make a thick cream sauce with the first 5 ingredients.  Separate egg whites from yolks.  Chop egg whites into small dice and add to cream sauce.  Sieve the yolks and reserve.
 
Spoon the sauce over the toast and sprinkle with sieved egg yolks. Garnish with snipped chives.
</content>
      <published_at>Mon Apr 17 17:04:20 -0700 2006</published_at>
      <parent_id>1521897</parent_id>
      <user>
        <id>0</id>
        <name>Liz</name>
      </user>
    </post>
  </posts>
</topic>
