206565 girl egg classic Recipes

egg whites, caster sugar, salt, white sugar, cornflour, white vinegar

eggs, room temperature, granulated sugar, vanilla extract or 2 tbsp anise flavoring, melted margarine, cooled, all-purpose flour, baking powder, cocoa, sugar, baking powder

eggs, slightly beaten, corn syrup (i use roger s ), brown sugar, melted butter, raison, quick cooking oatmeal, tartlets

egg yolks, sugar, mascarpone (250 g), heavy whipping cream (250 ml), ladyfingers, amaretto (italian liqueur, can be substituted by any other liqueur), espresso or really strong coffee, unsweeted cocoa powder, semisweet chocolate

eggs, sugar, salt, low-fat milk, vanilla extract, almond extract

eggs, all-purpose flour, milk, melted butter or margarine, salt

egg, water, divided, seasoned bread crumbs, broiler/fryer chicken (2 to 3 lb), cut up, canola oil, condensed tomato soup, undiluted, chopped onion, garlic powder, dried basil, dried oregano, shredded part-skim mozzarella cheese, shredded parmesan cheese

eggs, separated, sugar, divided, cake flour, salt, heavy whipping cream, evaporated milk, sweetened condensed milk, vanilla extract, rum extract, heavy whipping cream, sugar, sliced fresh strawberries , optional

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, caster sugar, water, milk, vanilla, green apple, peeled, cored, diced, prune, chopped, short-grain rice, cooked, nutmeg

egg yolks, salt, dry mustard, cayenne, lemon, juiced, water, canola oil

egg, fresh lemon (about 2 tbsp), chopped onions, chopped green onions, chopped celery, prepared horseradish, creole or whole-grain mustard, prepared yellow mustard, ketchup, chopped parsley, salt, cayenne pepper, freshly ground black pepper, vegetable oil

eggs, sugar, flour, milk, butter or margarine, vanilla extract, firm, medium bananas, baked 9-inch pie shell, whipping cream

egg (see notes ), lemon juice, garlic, peeled, salt, olive oil (see notes )

eggs, separated, sugar, divided, vanilla extract, salt, cake flour, butter, sugar, milk, semisweet chocolate, melted, vanilla extract, heavy whipping cream, grated chocolate , optional