205372 grandpop tom egg Recipes

egg whites, egg yolks, powdered sugar, ground allspice, ground cinnamon, lukewarm brandy, lukewarm dark rum, water, milk, coffee, grated nutmeg

eggs, cider vinegar, peppercorn, whole allspice, fresh gingerroot, minced, salt

eggs, separated, salt, butter, room temperature, sugar, vanilla extract, ground nutmeg, ground allspice

eggs, separated, sugar, jamaican rum, vanilla extract, ground allspice, ground cinnamon, whole milk, freshly grated whole nutmeg or ground nutmeg

egg, separated, maple sugar, allspice, golden rum, cognac or bourbon, hot milk or water, garnish: grated nutmeg

eggs, sugar, vegetable oil, flour, oregon purple plums, drained and chopped, buttermilk, chopped nuts, salt, baking soda, allspice, vanilla, sugar, buttermilk, white corn syrup, baking soda, vanilla, butter

eggs, sugar, nutmeg, rum (1/2 jigger), bourbon (1 jigger), milk or hot or boiling water

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

whole milk (no substitutions), syrup (i use lots more than 4 tablespoons), club soda (or seltzer)

tom yum paste (found in asian grocery stores), water, chicken bouillon cube (optional), red bell pepper (i sometimes add yellow bell pepper too), stalk celery (sliced or chopped ), tomatoes (sliced in half ), broccoli florets, onion (sliced ), mushrooms, sliced (i don tsp add mushrooms though it s staple of the recipe), sugar (add 1 first, taste, add more or leave at 1), lime , juice of (start with 1/2 juice and add more to taste), lemon , juice of, cilantro

eggs, separated, powdered sugar (divided ), cream of tartar, vanilla, brandy , as desired, rum , as desired

egg, powdered sugar, brandy, dark rum, milk, nutmeg, cinnamon, allspice

egg whites, cold water, cake flour, granulated sugar, salt, cream of tartar, granulated sugar, vanilla, grated lemon zest