Archive for the ‘Egg’ Category
Egg salad with chicory
Egg salad with chicory tastes fruity and is easily and quickly prepare. Eggs in 10 minutes and boil hard for faster cooling in cold water. Fresh peanuts in the shell and remove the brown skins. Coarsely chop the peanuts in a frying pan and dry fry until the peanuts start to smell.
The peanuts to cool. Chicory, rinse and dry pan. Remove the outer leaves, and for decoration, as seen in the picture above to set aside. The bitter chicory cut from the remaining leaf tips. The thick central stalk cut out at the end of chicory with a paring knife. Chicory cut crosswise into thin strips. Spring onions, cut into thin rings and mix with the chicory. Read the rest of this entry »
Eggs mounted for breakfast
The high protein content of the egg makes it an ideal food to eat at breakfast time. It is usually prepared fried, but there are different ways of cooking in a healthier way, one of them is delicious escalfarlos and serve on rolls.
We need:
¤2 rolls comprehensive Arab or 2 muffins.
¤8 strips of bacon or lean bacon.
¤1 tablespoon white vinegar or lemon juice.
¤4 eggs.
¤2 large tomatoes.
¤2 portobello mushrooms or 6.
¤4 tablespoons vegetable broth.
¤Salt and pepper.
¤Chinese chives or onion.
Heat a grill to medium heat and toast the rolls or muffins Arabs for 1 minute. Reserve warm.
We removed the bark of bacon and roast on the grill about 2 minutes per side and place on paper towel.
We put in a pan 2 cm of water and add vinegar or lemon juice when it starts to boil lower the heat, add the eggs and let poach for 5 minutes, until the white fruit set but the yolk liquid follow.
Crepes and ham rolls
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
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
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 tomato
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
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
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 »
Pancakes with spinach
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 »
Deviled Eggs with Tartar
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 »