211626 swiss salata egg Recipes

eggs, caster sugar, baking powder, plain flour, salt, jam (or butter cream), caster sugar , for dusting

egg whites (room temperature ), cream of tartar, vanilla sugar (flavored sugar flavored sugar or splenda)

egg whites, cream of tartar, granulated sugar, toblerone chocolate bars, fruit & nut finely chopped (100 g each), flour, icing sugar

egg, sugar, flour, baking powder, salt, nutmeg, cinnamon, vanilla, apples, peeled and finely chopped, walnuts, chopped

egg whites, vanilla extract, cream of tartar, sugar, berries of your choice, cream or vanilla ice , optional

egg, sugar, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, chopped peeled tart apple, chopped walnuts

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, granulated sugar, heavy cream, chilled, powdered sugar, sliced strawberries

eggs, beaten, water, all-purpose flour, salt, ground nutmeg, butter, onion, diced, jarlsberg cheese , grated. reserve 2 oz for topping, salt and pepper

egg whites, room temperature, sugar, butter , room temperatured

egg whites, room temperature, sugar, unsweetened butter (6 sticks), softened butstill cool, flavoring : extracts, melted chocolate, liquors, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee

egg whites, almond paste (about 1 cup), granulated sugar, grated lemon peel, powdered sugar

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