268132 asian style soup egg flowers Recipes

eggs, grated parmesan cheese, divided, low-salt chicken broth, tiny pasta (such as acini di pepe or orzo), chopped fresh italian parsley

green onions, finely minced (white parts only, but chop tops and reserve for garnish if desired), gingerroot, finely minced, peanut oil, creamed corn, chicken stock or 2 cups vegetable broth, rice wine, soy sauce, white pepper, cooked chicken, diced, sesame oil, egg, lightly beaten

bulk pork sausage, condensed cream of potato soup, eggs, milk, pepper, shredded cheddar cheese

eggs, hard boiled, sliced, cream of mushroom soup, cheese , sharp, grated, mushroom, scallion, bunch, diced, sherry wine

classic campbell s scrambled eggs, condensed cheddar cheese soup, egg, beaten, pepper, margarine or butter

eggs, grated parmesan cheese, garlic powder, breadcrumbs, parsley, chopped fine, salt, pepper

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

eggs, boiled, egg whites, boiled, light, mustard, pickle relish, green onion

eggs, hard cooked (yolks only , reserve whites for another use), egg, uncooked, flour, salt, pepper, parsley, milk

onion, knob butter, oil, curry powder, flour, mulligatawny soup, eggs, rice, mixed vegetables

condensed cheddar cheese soup, eggs, beaten, pepper, butter or 2 tbsp margarine, chopped parsley (to garnish )

favorite pork sausage, fried and crumbled, cream of mushroom soup, eggs, beaten, milk, grated cheese, dry mustard, garlic croutons

eggs, soft breadcrumbs, chopped fresh parsley, ground nutmeg, chicken broth, asparagus spears, drained and chopped, green peas, drained

egg whites, eggs, cream of tartar, whole wheat flour, skim milk, cheddar cheese, onion, kale

egg whites, egg yolk, onion, light mayonnaise, mustard, tabasco sauce, salt, pepper