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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Eggs with Cucumber


1 tablespoon butter
3 large eggs
1 large cucumber
1/2 cup chicken or vegetable stock
1 tablespoon tomato pulp
Salt and pepper to taste
1 cup tomato sauce

  • Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon.
  • Place cucumber pieces in a buttered pan with stock; cover with parchment paper and cook in oven till just tender. Great care must be taken not to break the shapes. Break eggs into saucepan, add butter and tomato pulp; season nicely and stir over medium heat until creamy and just set.
  • Place cucumbers on hot platter and fill cavities with eggs.
  • Cover with thick tomato sauce, and serve hot.

Makes 5 to 6 pieces.

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Helpful Tips

In beating eggs, a little salt added to the whites helps to bring them to a froth more quickly.

When frothed whites are to be mixed with a heavier or more solid substance, great care must be taken not to break down the froth. The object of beating being to mix in air, rough handling afterwards would render the beating useless; the mixing must therefore be done very carefully. They should be folded or wrapped up in the other substance, but the mixing also must be thorough, for any pieces of white separated from the rest will toughen and taste leathery, besides failing in the special purpose of giving lightness to the mixture. After mixing lightly and perfectly all such preparations should be cooked at once.

The white "speck" always should be removed from a broken egg, as it is easily distinguished after cooking, and in anything of a liquid nature, such as custards, sauces, etc., it would be hard and unpleasant.

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