205957 seven without eggs Recipes

eggs , plus 3 large egg yolks, separated, sugar, plus more for dusting, vanilla bean, split and seeds scraped, salt, all-purpose flour, milk, bittersweet chocolate, chopped, egg yolks, sugar, salt, half-and-half, unsweetened cocoa powder, unsalted butter, cut into tbsp, softened, sugar, egg whites, salt

egg whites, salt, white sugar, water, cream of tartar, vanilla extract

eggs, separated, sugar, almond paste, unsalted butter, softened, almond extract, all-purpose flour, salt, apricot preserves, heated and strained, fine-quality bittersweet chocolate (not unsweetened), chopped

eggs, scrambled, fried bacon, crumbled into bite size pieces, crumbled and fried breakfast sausage, diced cooked ham, crisp fried hash browns, prepared green chili peppers, shredded cheddar cheese, sour cream (optional)

eggs, butter, room temp, almond extract, flour, sugar, baking powder, dark chocolate, divided, apricot preserves or 1 (18 oz) jar seedless raspberry jam (or 1 smaller jar of each), pam cooking spray, chocolate sprinkles

eggs, lean bacon, beefsteak tomatoes, diced (about 2 lb.), frozen peas, thawed and drained, extra-sharp cheddar, shredded or diced (2 cups), pitted black olives, ranch dressing or vinaigrette

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 whites, cream of tartar, sugar substitute, water, salt, vanilla extract

egg, boiling water, few grains of salt, cream of tartar, white sugar, vanilla

egg whites, at room temperature, sugar, water, salt, pure vanilla extract

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