241490 philly style ice egg Recipes

eggs, water, oil, butter pecan cake mix, coconut pecan frosting

eggs, sugar, vanilla extract, lemon extract, almond extract, salt, evaporated milk, cream, milk

eggs, sugar, salt, vanilla, eagle brand condensed milk, evaporated milk, french vanilla instant pudding, half-and-half cream, milk

eggs, caster sugar, mexican chocolate (2 bars), double cream, milk, chocolate curls, to decorate

egg yolks, chilled whipping cream, divided, pure maple syrup, maple extract, raspberry jam, mixed berries (blackberries, raspberries, blueberries)

eggs, sugar, butter, melted, vanilla extract, king arthur unbleached all-purpose flour, baking powder

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

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, boiled, egg whites, boiled, light, mustard, pickle relish, green onion

eggs, splenda no calorie sweetener, sugar, skim milk, canned, evaporated , nonfat milk, milk, lowfat , fluid, 1% milkfat, vanilla (minimum)

egg yolks, chilled whipping cream, divided, pure maple syrup, maple extract, raspberry jam, mixed berries (such as blackberries, raspberries, and blueberries)

eggs, sugar, double cream, flaked toasted almond, maltesers (or just a large packet will do), meringue nests, raspberries (drained. fresh from the punnet works as well)

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

eggs (6 egg whites, 1 whole egg), ready-made pie crust (the uncooked type located with the biscuits in the butter aisle), reduced-fat american cheese, salt & pepper

egg whites, eggs, cream of tartar, whole wheat flour, skim milk, cheddar cheese, onion, kale