206005 fluffy without eggs Recipes

eggs, separated, milk, butter, melted, all-purpose flour, sugar, salt

eggs, separated, salt, pepper, corn, frozen, unsalted butter, goat cheese, crumbled, fresh chives, chopped

eggs, separated, salt, half-and-half cream, grated parmesan cheese, pepper, butter, chunky italian tomato sauce, cubed fresh zucchini, sliced fresh mushrooms, shredded part-skim mozzarella cheese

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.

egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, separated, water, salt, butter, butter, flour, salt, black pepper, milk, shredded sharp cheddar cheese

egg yolks, sugar, fresh apple juice, lemon juice, whipping cream, granny smith apples, sugar, butter

eggs, nutmeg, whole milk, all-purpose flour, salt, unsalted butter, grated fontina cheese, grated parmesan, fresh thyme , optional

eggs, flour, milk, melted butter, sugar, baking powder (yes tbsp is right) haha, salt

eggs, sugar, oil, baking soda, water, vanilla, bannanas, water, flour

egg white, double (heavy ) cream, brandy , rum or sherry, light brown sugar

egg whites, cream of tartar, salt, sugar, water, vanilla extract, coconut extract

egg whites, sugar, light corn syrup, fresh lemon juice (about 1/2 lemon)

eggs, separated, water, salt, pepper, butter or margarine, chopped cooked ham, fresh parsley sprigs