210641 homemade egg odles yolk Recipes

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.

hard-boiled egg whites (yolks discarded), hard-boiled eggs (yolks included), celery, chopped, green onion, chopped, red bell pepper, chopped, light mayonnaise, fat free sour cream, dijon-style mustard, salt, pepper

egg yolk, dijon mustard, fresh parsley, chopped, shallots, chopped, red wine vinegar, olive oil, drops lemon juice, salt and pepper

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

eggs, milk, italian seasoned bread crumbs, egg roll wrappers, mozzarella string cheese sticks, vegetable oil for frying

hard-boiled eggs, mayonnaise (i use light mayo on mine, don tsp care for salad dressing, use more mayo if needed), mustard (i use regular yellow ), relish, pepper (optional), lettuce (optional), whole wheat bread (any type will do)

all-purpose flour, salt, eggs, beaten, milk (almost room temperature), soft butter

eggs , warmed 5 min in warm tap water, all-purpose flour, chicken broth (swanson), water, carrot, sliced 1/4-inch thick, celery rib, sliced 1/4-inch thick, onion, sliced, onion powder, garlic powder, dried parsley (or 1/2 tsp. fresh ), chopped cooked chicken (no skin), salt and pepper

eggs, homemade tarragon mayonnaise , recipe follows, minced shallots, minced garlic, cayenne, lobster , cooked until tender, tail meat chopped, claw meat left whole, mesclun greens, washed and spun dry, olive oil, salt, freshly ground black pepper, firm, ripe hass avocado, peeled and seed removed, rubbed with fresh lemon juice to prevent discoloration, pencil-thin asparagus spears, blanched and shocked in ice water bath, patted dry, sevruga caviar , tobiko, golden whitefish or salmon roe, for garnish, chopped fresh tarragon leaves, for garnish

homemade-style white bread, crusts removed, garlic cloves, 1 halved and 1 minced, bacon, shallots, minced, dry red wine, chicken stock, preferably homemade, unsalted butter, all-purpose flour, kosher salt and freshly ground black pepper, eggs, chopped fresh herbs , such as chives, parsley, tarragon, lemon thyme

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

eggs , plus 2 , beaten, for egg wash, all-purpose flour , plus additional for dusting, water, ricotta cheese filling , recipe follows

eggs, hard boiled, pickle, minced, capers, drained and chopped, mustard, olive oil