209765 smith traditional eggs Recipes

eggs, room temperature, sugar, butter, melted and cooled, vanilla, anise oil, flour, baking powder

eggs, separated, milk, heavy cream or 2 cups thickened cream, bourbon, sugar, brandy, ground nutmeg

eggs, caster sugar, vanilla essence, milk, cooked rice, ground cinnamon/ nutmeg, you can also add sultanas if desired... but sultanas arent a favourite of min so i prefer it without them..., sultanas

eggs , sepeprated, caster sugar, melted butter, milk, grated lemon rind, lemon juice, selfraising flour, caster sugar, extra

egg, dry bread crumbs, garlic powder, pepper, lean ground beef, king arthur unbleached all-purpose flour, divided, olive oil, water, ketchup, worcestershire sauce, beef bouillon granules, onion, quartered and sliced, mushroom stems and pieces, drained

egg, lightly beaten, milk, bread, crumbled, shredded cheddar cheese, onion, chopped, shredded carrot, salt, pepper, ground turkey or beef, brown sugar, ketchup, prepared mustard

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

egg noodles, cream of mushroom soup, milk, tuna, drained, grated cheddar cheese, crushed sour cream and cheddar potato chips

eggs, separated, granulated sugar, salt, half-and-half cream, powdered sugar, brandy (or 2 tbsp rum extract) or 1/2 cup rum (or 2 tbsp rum extract), cinnamon, nutmeg

eggs, flour, sugar, vanilla, melted margarine (melt in glass measuring cup in microwave for 45 seconds), baking powder, powdered sugar

egg yolks, water, lemon juice, unsalted butter (melted ), granulated sugar, salt and pepper, paprika

eggs, sugar, flour, ground cardamom, plain yogurt (originally called for sour cream), butter

eggs, beaten, sugar, salt, cinnamon, ginger, nutmeg, pumpkin, milk, scalded, pie crust (9 inch)

eggs, sugar, bread flour, baking powder, salt, ground cinnamon, ground nutmeg, pumpkin, vanilla extract, butter or margarine, melted