217419 technique perfect easy eggs Recipes

eggs (or you may increase), white vinegar, salt, water, to cover, ice cubes (or use as much as desired)

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, mayonnaise, worcestershire sauce, cream-style horseradish sauce, drop hot pepper sauce , or to taste, salt and pepper to taste, dried parsley flakes, for garnish, paprika, for garnish

eggs (or it s equivalents, i use egg beaters a lot), milk, tortilla, salt and pepper (to taste), green onions or cilantro or parsley or any other spices, you like with eggs (optional)

eggs, milk, shredded cheddar cheese, salt to taste, avocados - peeled, pitted, and mashed, flour tortillas, warmed, dry curd cottage cheese, ketchup

eggs, milk, cream cheese, salt (to taste), pepper (to taste)

eggs, light cream cheese, dried dill weed (use as much as you like, this comes down to personal preference), sun-dried tomato, chopped (not the oil-packed kind), salt and black pepper

eggs, chop suey vegetables (i use la choy), fancy mixed-chinese vegetables (lachoy), soy sauce, white pepper, oil based cooking spray

eggs, beaten, milk, ham, chopped, cheese, shredded, chopped tomato, salt, ground pepper, butter, melted, bisquick

egg noodles, maple bacon, brown sugar, sweet onion, stewed tomatoes

eggs, hard boiled and peeled (see kittencal s technique for perfect easy-peel hard-boiled eggs), malt vinegar (no substitutions for authentic pub flavor), hot pepper, minced, black peppercorns, cinnamon sticks, allspice

egg whites, spinach, onion, diced, red bell pepper, cheddar, butter, olive oil, mushrooms, sliced

eggs, beaten, soy sauce, chop suey vegetables (rinsed and drained well ), green onions, chopped, soy sauce, water, cornstarch