Wanted: recipes that use a lot of eggs
redtartan
9 years ago
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redtartan
9 years agoredtartan
9 years agoRelated Discussions
Breakfast Egg Recipe
Comments (15)One more thought - or recipe to put away for "someday". I made this for a brunch about a year ago and it got raves from everyone. Bonus, it was really easy to make and has a dramatic look! Mushroom Spinach Souffle Roll Ingredients: 4 T. butter 1/2 cup flour 1 tsp. salt Pepper to taste 2 cups milk 6 eggs 2 bunches cleaned fresh spinach OR 2 10-oz packages frozen spinach 1 lb. mushrooms 8 oz cream cheese Salt and pepper to taste Instructions: Melt butter in a sauce pan, blend in flour, salt, and pepper. Whisk in the milk, bringing the mixture to boil. Stir constantly until thickened. Cool mixture. Add the egg yolks and beat. In a separate bowl beat the egg whites until stiff. Fold them into the cooled sauce. Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper. Pour the souffl� mixture over the waxed paper, spreading lightly to form an even layer. Bake in a pre-heated oven at 400 degrees for 30 minutes or until nicely browned. While souffl� is baking make the filling. Saut� the spinach and mushrooms in butter until tender and liquid has been reduced. Add the cream cheese and mix well. Season to taste. Set aside but keep warm. Turn souffl� immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside. After a minute or so, unroll. Spread filling evenly over the souffl�. Roll up jelly roll style with the help of the towel. Serve immediately! This can be made the night before and reheated at 325 degrees in the morning. ******************************************************** Roasted Red Pepper Coulis Ingredients 3 large red bell peppers 3 tablespoons extra-virgin olive oil 1 medium shallot, thinly sliced 1 tablespoon sherry vinegar or red wine vinegar Salt and freshly ground white pepper Directions 1.Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. 2.In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper....See MoreEgg roll wrapper recipe
Comments (3)Frequently with ethnic recipes, I would use Google translate from English to the native language, and search for recipes in the native language, then translate back to English. Here is one. There are thousands I guess. The videos are interesting: dcarch http://tw.myblog.yahoo.com/carol-jay/article?mid=137912 Homemade spring roll wrapper Practice of one Material: High-gluten flour 130g, water 250cc, salt 1 / 4 tsp olive oil 1 tablespoon Steps: 1. the salt in mixing high gluten flour 2. and then add water, stirring with a whisk the batter evenly into the silt 3. Finally, add olive oil and mix well 4. basin surface sealed plastic wrap and set wake up 1 hour 5. teppanyaki stove in a pan or wipe the surface of a thin layer of grease 6. the pan on the stove heating or Teppanyaki Open warm-Wei Huo (near the bottom of the pot a little by hand, feel the hot air can) 7. using heat-brush smear the mixture to complete the batter in the pan into a diameter of about 20cm wafer 8. see the dough from the edge of color to slowly pull the entire 9. order to complete the rest of the batter graded (Each piece should be pot roast residual Xiexie cleared away, and wipe a thin layer of grease) Added: 1. spread the batter to avoid repeating yourself, so as not to batter the thickness of the uneven 2. heating temperature must not be too high, so that the batter will immediately go for a smear Dried, resulting in difficulties in the process of brushing 3. roasting process do not bake too dry, or spring roll wrapper will become brittle hard, not to do Law parcels materials --------------------- - - - - - - - - Second approach Material: High-gluten flour 300g, water 240cc (180cc and into 60cc), salt, 1 / 4 tsp Steps: 1. high gluten flour and salt into pot, add water to 180cc 2. hand slowly mixed into a dough 3. and then knead dough about 7-8 minutes to produce reinforcing bar to the uniformity 4. and then joined the rest of 60cc water 5. kneading the dough with water slowly mixed into the batter thin soft 6. continued to knead 5-6 minutes until the batter hit rejection produce reinforcing bar 7. to complete the batter is very slippery and the present state of the slow flow 8. Also take a glass of water 9. directly on the completed batter surface water must be completely covered by batter (This method can be moisturizing, set wake up after the batter evenly elastic) 10. Place is set for 1 hour at room temperature wake 11. wake up set to complete the surface water drained, mix the batter again 12. plate or pan heat a little 13. with one hand to scoop up some batter and rotate pan already tepid lap 14. excess batter from the hands of the batter stick 15. see the dough from the edge of color to slowly pull the entire 16. order to complete the rest of the batter graded (complete one for each residue in the pot should be cleared away Xiexie) Added: Cold can put a plastic bag through the fridge saved, but not for the ice too long, Avoid hard, dry...See MoreIf a recipe calls for XL eggs and I only have L
Comments (11)Modern USA Egg sizes: XL eggs weigh greater than 2.25 oz. so a dozen weigh 24 oz+ Lg eggs weigh greater than 2.00 oz. so a dozen weigh 27 oz+ So, 4 XL eggs = 9 oz. 9 divided by 2 equals 4.5 large eggs. I don't think it would make much difference in the recipe. If you had some applesauce you could add a bit, or just a little water, butter or milk if you like, or an extra yolk, or an extra white or half an egg would be more like the recipe intended, assuming it makes a difference....See MoreLOOKING for: Stovetop recipe using eggs
Comments (9)I immediately think of devilled eggs, hard boiled eggs for egg salad and a favorite of my DH, remove the yolks from the hard boiled eggs and stuff the indentations with salsa. Now, I can't eat salsa for breakfast but he can. I don't make the salsa in the recipe, I use my own home canned salsa. Store bought would do if you don't can your own. He also likes high protein pancakes (which also freeze well). High protein pancakes 6 EGGS 1 cup ricotta cheese 1/2 cup all-purpose flour 2 Tbsp. melted butter or vegetable oil 3/4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended. Heat lightly greased large nonstick skillet or griddle over medium heat until hot. Spoon 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skilletand cook until golden brown, turning once. Serve with your favorite syrup or preserves, berries or fruit, or sliced bananas and chopped pecans. Huevos Ranchero (From Simply Recipes) Olive oil 1/2 medium onion, chopped (about a half cup) 1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season) 1/2 6-ounce can diced green Anaheim chiles Chipotle chili powder, adobo sauce, or ground cumin to taste (optional) 4 corn tortillas Butter 4 fresh eggs 2 Tbsp fresh cilantro, chopped (optional) Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed. Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs. Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs. To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired. Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. Yield: Makes 2-4 servings, depending on your appetite. Annie I also freeze eggs, both raw and cooked. Breakfast burritos are nice to have in the freezer, you can take one out and pop it in the microwave for hurried mornings or even a quick supper. Mine are made with what I have on hand, scrambled eggs, cheese, bacon/sausage/ham/whatever. Sometimes I add onions or mushrooms if I have those. Roll up in flour tortillas like a regular burrito and freeze. DH eats those with salsa too, but I take mine straight! Annie...See Moreredtartan
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