4 Servings
Eggs American
One Two Three One Two Three Eggs American
1 1/2 cups refrigerated egg product or 6 s
1/4 cup fresh il finely chopped
1 tablespoon mesan cheese grated
1/3 cup frozen cut nach cooked
1/2 cup canned petite diced atoes drained optional with sweet onion and garlic
1 king spray; butter flavored
In a small bowl stir together eggs basil parmesan and set aside Squeeze any excess water from spinach and place in a microwave-safe bowl Stir in tomatoes and drain well Cover and microwave on high setting for 1 minute and set aside Coat medium nonstick skillet with cooking spray Heat over medium heat Pour egg mixture into pan As egg starts to set scramble using a wooden spoon or spatula When eggs are almost cooked sprinkle in the spinach and tomatoes Fold until full combined and eggs are just cooked through Do not overcook eggs or they will become watery
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Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Hard Boiled Eggs
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1 servings
Eggs Uncategorized
4 s
2 qt Water
Lay the eggs in a tall pan and add enough cold water to cover by 1-inch, for 4 eggs about 2 quarts of water. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. The 2 minute chilling shrinks the body of the egg from the shell. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds, which in turn expands the shell from the egg. Return the eggs to the ice water, cracking the shells gently in several places. Chilling the eggs promptly prevents the dark line form forming, and if you have time, leave the eggs in the ice water for 15 to 20 minutes before peeling. Chilled eggs are easier to peel. To peel, crack an egg all over by gently tapping it against the sink. Then, starting at the large end, and holding the egg either under a thin stream of cold water or in the bowl of ice water, start peeling. As soon as you have peeled it, return the egg to the ice water so that it will continue to chill. To store, they will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Julia Child, "The Way To Cook" From the TV FOOD NETWORK - (Show # CL-9107 broadcast 04-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 10-10-1998 Recipe by: Julia Child Converted by MM_Buster v2.0l.
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1 servings
Eggs Uncategorized
4 s
2 qt Water
Lay the eggs in a tall pan and add enough cold water to cover by 1-inch, for 4 eggs about 2 quarts of water. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. The 2 minute chilling shrinks the body of the egg from the shell. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds, which in turn expands the shell from the egg. Return the eggs to the ice water, cracking the shells gently in several places. Chilling the eggs promptly prevents the dark line form forming, and if you have time, leave the eggs in the ice water for 15 to 20 minutes before peeling. Chilled eggs are easier to peel. To peel, crack an egg all over by gently tapping it against the sink. Then, starting at the large end, and holding the egg either under a thin stream of cold water or in the bowl of ice water, start peeling. As soon as you have peeled it, return the egg to the ice water so that it will continue to chill. To store, they will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Julia Child, "The Way To Cook" From the TV FOOD NETWORK - (Show # CL-9107 broadcast 04-14-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 10-10-1998 Recipe by: Julia Child Converted by MM_Buster v2.0l.
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Hard Boiled Eggs
1 Servings
Eggs American
egg hard boiled boiled hot eggs yoke Eggs American
1. ....If you need to check on this have someone e
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes. 2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk. 3. To peel...crack on all sides, roll egg between hands to loosen shell, and remove shell. Enjoy, with a light sprinkling of salt if desired. To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
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Eggs American
egg hard boiled boiled hot eggs yoke Eggs American
1. ....If you need to check on this have someone e
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes. 2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk. 3. To peel...crack on all sides, roll egg between hands to loosen shell, and remove shell. Enjoy, with a light sprinkling of salt if desired. To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
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Thomas' Devilish Eggs
12 Servings
Eggs American-South
Kid Friendly Fourth of July Appetizers Eggs American-South
6 s hard boiled
1 teaspoon tard
1/4 cup onnaise
t
per
rika
Peel the hardboiled eggs and slice each of the eggs open longways. With a butter knife or spoon, scoop out the yolks and put them in a bowl. Put the whites on a plate, hole side up. Mash the yolks with the mayonnaise, mustard, salt, pepper and paprika. Fill each of the holes with the yolk mixture. Sprinkle paprika on top for decoration. Chill until ready to serve.
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Eggs American-South
Kid Friendly Fourth of July Appetizers Eggs American-South
6 s hard boiled
1 teaspoon tard
1/4 cup onnaise
t
per
rika
Peel the hardboiled eggs and slice each of the eggs open longways. With a butter knife or spoon, scoop out the yolks and put them in a bowl. Put the whites on a plate, hole side up. Mash the yolks with the mayonnaise, mustard, salt, pepper and paprika. Fill each of the holes with the yolk mixture. Sprinkle paprika on top for decoration. Chill until ready to serve.
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Perfect Fried Eggs
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2 Servings
Eggs
French
Saute Quick easy eggs butter Main Dish Brunch Breakfast Eggs French
2 large s
1 tablespoon unsalted ter (cold)
Table salt and fresh ground ck pepper
Heat an 8- or 9-inch heavy-bottomed nonstick skillet over the lowest heat on your stove for about 5 minutes (if using gas, you should barely see the blue flame). Break open each egg onto a separate saucer, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don't let it sizzle (if the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet. Gently slide each egg off their saucer into the hot butter. Quickly season eggs with salt and pepper to taste, cover skillet and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunnyside up and natural. When your eggs are is done, slide each egg onto a small serving plate and serve immediately with crispy bacon and simple buttered toast...
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2 Servings
Eggs
French
Saute Quick easy eggs butter Main Dish Brunch Breakfast Eggs French
2 large s
1 tablespoon unsalted ter (cold)
Table salt and fresh ground ck pepper
Heat an 8- or 9-inch heavy-bottomed nonstick skillet over the lowest heat on your stove for about 5 minutes (if using gas, you should barely see the blue flame). Break open each egg onto a separate saucer, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don't let it sizzle (if the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet. Gently slide each egg off their saucer into the hot butter. Quickly season eggs with salt and pepper to taste, cover skillet and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunnyside up and natural. When your eggs are is done, slide each egg onto a small serving plate and serve immediately with crispy bacon and simple buttered toast...
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Delicious Deviled Eggs
36 Servings
Eggs
German
Appetizers Side Dish Christmas Easter Fourth of July New Year Superbowl Thanksgiving Eggs German
18 s
8 tablespoons onnaise
5 tablespoon miracle p?
2 teaspoon spicy tard
2 teaspoon cestershire sauce
2 teaspoon te wine vinegar
1 teaspoon on powder
1 teaspoon lic powder
1/2 teaspoon t
1/2 teaspoon te pepper
rika
Place eggs in a large pot of cool water with plenty of salt. Bring water to a boil. Let water boil for 11 minutes. Remove from heater and let stand for 2 minutes. Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well. Mix remaining ingedients into the mixing bowl with the yolks. Blend mixture until smooth. For easy prep, put the mixture into a plastic baggie and cut the end off, then squeeze into the egg. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.
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Eggs
German
Appetizers Side Dish Christmas Easter Fourth of July New Year Superbowl Thanksgiving Eggs German
18 s
8 tablespoons onnaise
5 tablespoon miracle p?
2 teaspoon spicy tard
2 teaspoon cestershire sauce
2 teaspoon te wine vinegar
1 teaspoon on powder
1 teaspoon lic powder
1/2 teaspoon t
1/2 teaspoon te pepper
rika
Place eggs in a large pot of cool water with plenty of salt. Bring water to a boil. Let water boil for 11 minutes. Remove from heater and let stand for 2 minutes. Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well. Mix remaining ingedients into the mixing bowl with the yolks. Blend mixture until smooth. For easy prep, put the mixture into a plastic baggie and cut the end off, then squeeze into the egg. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.
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