Easy Recipe

Archive for the ‘Egg’ Category

Bake for the pancakes and ham rolls first all crepes. Flour with milk and cream, stir smooth. Add egg yolks and one whole egg and mix well. Season lightly with salt dough. The crepes device Preheat over medium heat and lightly grease with butter.

Give a small ladle batter per pancake into the middle and spread into a thin pancake. Then the device on the highest level in order to brown the pancakes slightly. To the expiration of the dough for pancakes the next devices switch back to medium temperature and place only for browning high. When all the crepes are finished baking, turn the pancake maker in the medium temperature. Read the rest of this entry »

Beef broth with egg is a classic clear soup, which tastes very strong. Clean and slice greens for half of the beef broth into large cubes. The other half of the soup into very fine cubes. An unpeeled onion in half, place the cut sides into a soup pot and cook without adding fat in the soup pot. Once the cut edges begin to brown, add the coarsely chopped greens and soup meat and cover with water. By the onion beef broth with egg receives its typical dark color, like to see in the picture above. Add a stock cube, bay leaf, black peppercorns and cloves, put on a lid and boil vigorously once the beef broth.

Remove the lid and simmer the beef broth over medium heat about 90 minutes. Whisk the egg custard for a large organic egg with milk and sprinkle with freshly grated nutmeg and a pinch of salt. A small bowl or cup auspinse ln with butter and pour in the egg. The dish tightly with aluminum foil so that no water can flow into the custard. The bowl in a suitable pot and fill the bowl halfway with water. Put a lid on the saucepan and heat the water only, but do not boil. The water should simmer gently. Increase after 20 minutes the bowl with a slotted spoon from the water and remove the aluminum foil. Read the rest of this entry »

Egg rolls with crab salad with fresh shrimps taste particularly delicious. It works well for Sunday brunch buffet for a maritime or simply as a snack between meals. Eggs in about 10 minutes and boil hard for rapid cooling in cold water. Romaine lettuce, rinse under running water, dry in salad spinner and pull apart.

Season for the crab salad with mayonnaise, salt and pepper. Some crabs for decoration, as seen in the picture above, set aside. The remaining shrimp with the mayonnaise mix. Bread slice and top with lettuce leaves. The crab salad on top. Peel eggs and cut into slices with the egg slicer. Read the rest of this entry »

Scrambled eggs with tomatoes tastes very juicy and can be served with whole grain bread with a hearty breakfast of toast, for example, as a small snack with fresh bread or dinner. Eggs open into a bowl and whisk with a fork easily.

The scrambled eggs with pepper and salt. Wash tomatoes, dry and cut into quarters. Remove the seeds, so do not be too runny scrambled eggs, and cut the tomatoes into large dice, like to see in the picture above. From a few basil leaves for decoration aside and cut the remaining basil into thin strips. The basil in the mix scrambled eggs. Heat a nonstick pan, corn oil or other neutral oil. Read the rest of this entry »

Scrambled eggs with sprats is a typical North German recipe that you can for example serve as a dinner or snack. Scrambled eggs with sprats on black bread tastes very good. Eggs and pour into a bowl. Add cream and whisk the eggs with a fork.

The scrambled eggs with pepper, salt and a pinch of cayenne pepper spice. Omit butter in a nonstick pan and add the eggs. The temperature set on low setting and let the scrambled egg falter slightly, as seen in the picture above. Here, the scrambled eggs with a spatula from the edges toward the center again and again pushed together. Read the rest of this entry »

Poached eggs in mustard sauce can be served as main dish with boiled potatoes or boiled potatoes. Dinner can be served as lost eggs in mustard sauce with fresh French bread, white bread or toast. Peel onion and cut with a sharp kitchen knife into small cubes. Omit butter in a saucepan and saute onion until soft. Sprinkle flour over the onions and fry light. Pour with stirring with a whisk broth gradually until a thick bechamel sauce is formed.

Stir in mustard to taste the bechamel sauce and add cream. Mustard sauce, maybe with a pinch of sugar, depending on the sharpness of the mustard, and season to taste freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Mustard sauce, keep warm on low setting. Bring a saucepan with water , bay leaf, juniper berries and cloves to a boil. Remove spices and reduce heat. The water should boil only slightly. Best to use very fresh organic egg. Each egg hit single in a soup ladle and gently slide into the water to cool. Read the rest of this entry »

For pancakes with spinach, you can use fresh spinach, or out of season frozen leaf spinach is thawed and drained well before cooking. Put the flour into a bowl and mix with a little salt. With a whisk milk with the flour, stir until a smooth dough.

Eggs and sunflower oil and stir into the batter to swell about 30 minutes. Prepared spinach easily expressed. Peel the onion and garlic and chop finely. Heat the butter in a saucepan. Onion and garlic together with the pine nuts lightly fry. Add spinach and heat well. Read the rest of this entry »

Stuffed eggs can be served with tartare appetizer or as little as a small dinner plate as eggs filled with three different cause. If you cause Stuffed Eggs with Tartar on a larger disk as for a cold buffet want, you should first prepare the stuffed eggs and take until just before serving, tartar from the refrigerator and arrange on a chilled plate, as the tartar on the air very quickly becomes dark. In a small saucepan bring sufficient water to a boil.

Once the bubbling water boils, remove the lid, the eggs with an egg pricking can tap on the bottom, place on a spoon and gently slide the eggs into the water. The temperature switch back to low level, so water just simmers slightly and put the lid back on. The eggs in 10 minutes to cook hard. Drain and fill the cold water into the saucepan. Cool the eggs in cold water to cool. Top up again cold water, the water should be warm again in the meantime. Read the rest of this entry »

Stuffed eggs with meat salad taste with homemade meat salad best. But if we as a party and has not prepared for so much time for all the preparations, you can also use ready-meat salad, which tastes even better when it is fresh in a slaughterhouse or from the meat counter at the supermarket buys. Stuffed eggs with meat salad is quick and easy to prepare in large quantities. If you like, sprinkle them with some additional fresh watercress. First, fill enough water in a small saucepan and place a lid. Boil the water bubbling.

Eggs with a Eierpikser puncture on the bottom so they do not burst during cooking. The lay eggs singly on a tablespoon and gently slide into the boiling water to cool. The temperature switch back to low level and place a lid. The water should simmer only slightly. Eggs in about 10 minutes until hard. The water then drain and fill the pot with cold water. Cool the boiled eggs in cold water to cool. The water may once again renew if it should be too warm in between. Meanwhile, the leaves, stems and roots of radish cut. Wash radishes rub dry, and cut with a sharp knife into thin slices. Interpret each egg half a radish on a plate or a plate to form a circle, as seen in the picture above. Read the rest of this entry »

Hard-boil eggs, let cool and put off. Then cut in half and press the yolks through a coarse metal sieve into a bowl. Stir in softened butter, cream cheese, pepper and salt to a smooth cream. In the refrigerator for a few minutes to cool. Meanwhile, carve the tomatoes and boiling water.

Remove the peel, remove seeds and cut the tomato into small cubes. Finely dice the onion and chop the chives into small rolls. Add the onion, tomato and chives mixed. Season with salt and pepper. Pour the mixture into the eggs pass. The custard filling into a piping bag and squirt the filling.

Decorate with some tomato mixture. The lettuce cut into thin strips and place on a plate in the middle of a lettuce nest. Serve the eggs on top and sprinkle with watercress around.

Ingredients:

¤ 6 Eggs
¤ 100 g Cream cheese
¤ 25 g Butter
¤ Pepper, salt
¤ 1 Tomato
¤ 1 / 2 Onions
¤ 1 / 2 tbsp Chives
¤ 60 g Lettuce
¤ 6 tablespoons Cress

Serves 3 – 275 cal per serving, 15 mins Prep – 30 mins Total