Best 2 Easter Egg Stew Recipes

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**Unveil the vibrant flavors of Easter Egg Stew, a traditional dish enjoyed during the Easter festivities. This hearty and comforting stew boasts a symphony of flavors and textures, featuring succulent lamb or beef, tender vegetables, and a rich, flavorful broth. The unique addition of hard-boiled eggs, beautifully dyed in vibrant Easter colors, adds a festive touch and a delightful contrast to the savory stew. Whether you prefer the classic lamb-based stew or the rich and robust beef version, this dish promises to warm your heart and tantalize your taste buds. With three delectable Easter Egg Stew recipes to choose from, you're sure to find the perfect one to make this Easter celebration truly memorable.**

Here are our top 2 tried and tested recipes!

EASTERN NORTH CAROLINA FISH STEW



Eastern North Carolina Fish Stew image

This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina's Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn't scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.

Provided by Kim Severson

Categories     dinner, seafood, soups and stews, main course

Time 1h

Yield 12 servings

Number Of Ingredients 11

1 pound sliced smoked bacon
1 6-ounce can tomato paste
3 pounds white or red potatoes, peeled and sliced into 1/4-inch rounds
2 pounds yellow onions, peeled, halved and cut into 1/4-inch slices
6 garlic cloves, thinly sliced
3 pounds fish steaks (about 6 steaks) around 1-inch thick, with bones and skin intact (striped bass, salmon, red drum, rockfish or sheepshead are good options)
2 1/2 tablespoons kosher salt, plus more to taste
1 1/2 teaspoons chile flakes
3 bay leaves
12 eggs
1 loaf white bread (optional)

Steps:

  • Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
  • Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
  • Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
  • Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
  • As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 928 milligrams, Sugar 7 grams, TransFat 0 grams

EASTER EGG STEW



EASTER EGG STEW image

Number Of Ingredients 11

4 tablespoons (divided) butter
1 small onion, chopped
1 green bell pepper, chopped
1 1/4 cups cooked ham, diced
8 ounces (optional) fresh mushrooms, sliced
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper, salt to taste
1 cup milk
1 cup sharp Cheddar cheese, shredded
6 hard-cooked eggs, chopped
4 English muffins, split and toasted

Steps:

  • Heat 1 tablespoon of butter in a skillet over medium heat, and cook and stir the onion and green pepper until the onion is translucent, about 5 minutes; stir in ham, and cook until ham is hot, about 1 more minute. Transfer to a bowl, and set aside.
  • Melt 1 more tablespoon of butter in skillet over medium heat, and cook and stir the mushrooms until they have given up their liquid and started to brown, about 10 minutes. Add the cooked mushrooms to the ham mixture.
  • Melt 2 tablespoons of butter in a saucepan over medium heat, and stir in flour, salt, and black pepper. Cook and stir until the flour lightens in color slightly, about 1 minute. Gradually whisk in milk, and cook until thickened, whisking constantly. Do not boil! Mix in the Cheddar cheese, and stir until the cheese melts.
  • Reduce heat to a bare simmer, and cook the sauce for about 10 more minutes. Whisk frequently.
  • Drain any juices from the ham and mushroom mixture, and stir the mixture into the sauce. Mix in the chopped hard-cooked eggs. Bring mixture back to a simmer.
  • Serve over toasted English muffins.

Tips:

  • Use fresh, hard-boiled eggs. This will ensure that your stew is flavorful and has a good texture.
  • Choose a variety of vegetables. This will make your stew more colorful and nutritious. Good options include carrots, celery, onions, potatoes, and peas.
  • Don't overcrowd the pan. If you add too many vegetables at once, they will not cook evenly. Add them in batches if necessary.
  • Season the stew to taste. Add salt, pepper, and other spices to taste. You can also add a dash of vinegar or lemon juice for a bit of acidity.
  • Serve the stew hot. Easter egg stew is best served hot, with a side of bread or rolls.

Conclusion:

Easter egg stew is a delicious and easy-to-make dish that is perfect for a holiday meal. It is a great way to use up leftover Easter eggs, and it is also a good way to get your children to eat their vegetables. With its colorful vegetables and flavorful broth, Easter egg stew is sure to be a hit with your family and friends.

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