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Eggs in the Picture II Recipe


1 1/2 pounds cooked whole eggs

1/2 cup soy milk

3 tablespoons brewed coffee syrup

2 tablespoons orange juice concentrate

3 tablespoons lemon juice

1 dash apple cider vinegar

1 pinch ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Lightly butter a roasting pan.

Place eggs in a large pot with enough water to reach egg yolks but not to overflow. Bring to a boil. Cook, stirring occasionally until yolks are set, about 5 minutes. Remove from heat. Add soy milk and coffee syrup; stir just until boiling. Cover and let stand.

Remove from heat and pour in orange juice concentrate, lemon juice, apple cider vinegar, cinnamon and crushed red pepper. Stir vigorously until mixture reaches desired color and consistency. Allow to cool.

Place wrapped eggs in a roasting pan, placing mixture on roasting rack. Pour 1/4 cup of chicken broth mixture over eggs. Place chicken on rack and evenly cover with remaining egg mixture. Brush back and forth with remaining lemon juice.

Place chicken in roasting pot and pour remaining soy milk mixture over top. Cook and stir 4 to 5 minutes, stirring occasionally.

Bake at 350 degrees F (175 degrees C) for 1 hour. Turn and bake another 25 minutes. Remove rack from oven and brush chicken with remaining orange juice. Return to oven for 20 minutes.

Remove racks from oven and brush with remaining lemon juice. Let cool on wire rack for 15 minutes and then remove rack from braids. Brush skin with remaining lemon juice and place inside pot. Chill until serving time.


paacanary writes:

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I have eaten eggnog whenever I can find it, but I have never written a review until now...
Livinlifi26 writes:

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This got me thinking...would make a great brunch dish for potlucks or lunch? Since I only had 2 eggs...why don't I just make one large and put a little mushroom and applewood smoked bacon on the top? It almost tastes like dinner! Kids will love this dish! Thanks!
naplas34102 writes:

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I had to omit the eggs because I was short on breadcrumbs, and it was the only ingredient I didn't have to add. I actually went a little lighter on the butter, because I had to use some, and it added a really nice dimension. I always wear gloves now when working with the eggs, so it's a little easier for me to get my hands around the dough. Also, I only got 2 eggs, so there was some eggnog leftover that I added to the already long liquid, rather than rising. Also, I only had 7 graham crackers, so that was a total of 10 crumbled crackers. I really don't know how anyone could find the eggnog recipe, because there were 9 crackers on my first batch, and I have made identical cakes for 20 consecutive cakes. There must have been some error in the original recipe, because I have not