205996 miso egg congee Recipes

miso, cooking sake, sugar, butter, onion, sliced, carrot, peeled and julienned, red bell pepper , julienned, king trumpet mushroom, salmon fillet, aluminum foil

miso paste, water, silken tofu, cubed, shimeiji mushroom, ends removed, a small bunch of wakame

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, mayonnaise, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

egg roll wraps, ground pork, shrimp, fresh or 4 oz frozen shrimp, bean sprouts, fresh, cabbage, shredded, carrot, shredded, mushroom, chopped, onion, chopped, oil, egg yolk, beaten, egg, gingerroot, chopped, sherry wine, soy sauce, salt, sugar, sesame oil or 1 tbsp cooking oil, salt, sugar, soy sauce, sesame oil or 2 tbsp cooking oil, sherry wine, salt, pepper, cornstarch

miso (white or red ), rice vinegar, balsamic vinegar, extra virgin olive oil, sesame oil

miso, bonito flakes, kombu, green onions sliced, dark green part only, soy sauce if desired

miso (to your taste ), water, sliced carrots, shredded cabbage, sliced celery, sliced onion, sliced mushrooms, cake of tofu , cut into little chunks, crushed garlic, freshly grated ginger, dry sherry, vinegar (rice or apple cider are best in this), sugar, salt, freshly ground black pepper to taste, minced green onions, sesame oil

miso paste, shrimp, preferably with head on, slivers of pickled sushi ginger, scallion ( green part only ), fish sauce, oyster sauce, bamboo shoots, light soy sauce, sheets of seaweed or 1 cup of fresh seaweed, seafood broth

miso, mirin (rice wine), water, olive oil, sugar, japanese eggplants, halved

salmon filllets, miso paste, fresh garlic, rice wine vinegar, fresh orange juice

eggs (1 egg and 1 egg white), laughing cow cheese , wedge, fresh spinach, canadian bacon or 2 oz ham, chopped

egg whites or 4 egg substitute, black beans, corn, chunky salsa, corn tortilla, pam cooking spray