Tag Archives: Eggs

Shrimp tortilla recipe

Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: snacks and tapas, fish and seafood, eggs
Difficulty: Easy

1. Very fresh parsley
2. Chives, also worth onions.
3. Flour, normal.

shrimp tortilla

4. Chickpea flour.
5. Salt, better fat.
6. Saffron.
7. Warm water.
8. Shrimp Continue reading

Pasta with wild garlic sauce

Pasta with wild garlic sauce with fresh garlic taste very aromatic and goes particularly well with grilled meats. Tortiglioni in boiling salted water and in about 12 minutes until to the dente. A large organic egg Hard boil. Stir the garlic mayonnaise sauce with yogurt and white balsamic vinegar and season strong with a smooth pinch of sugar, white pepper, salt and paprika.

Wild garlic, rinse, dry pan and cut off the stems. Wild garlic cut into thin strips, as previously seen in the picture, and mix into the sauce. A tomato cut into small cubes and garlic to give. A mild white onion peel, into very fine cubes and mix with the garlic sauce. Pour pasta into a colander, cool under cold water and drain. Drain the eggs to cool, put into cold water, peel and cut into cubes with the egg slicer.

sauce-s Continue reading

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.

breakfast_s Continue reading

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. Continue reading

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. Continue reading

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. Continue reading

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. Continue reading

Russian eggs with tomato filling

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.


¤ 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

Raisin Muffins

These raisin muffins are baking in a very loose and airy. They taste best fresh from the oven, because they possess a delicate crust on baking day yet on the surface. Preheat the oven to 180 degrees.Interpret either a muffin tin with paper muffin cups, like to see in the picture above, or margarine and sprinkle with a little flour. Flour in a mixing bowl and baking powder, baking soda, a pinch of salt and bourbon vanilla sugar. The peel of untreated organic lemon rub the fine side of a square grater and mix into the flour. Express the juice of the lemon with a citrus press and set aside.

In another bowl stir soft margarine and sugar with electric mixer until foamy on the whorls. Medium-sized eggs and add yogurt and stir until smooth. Add the flour mixture and the lemon juice and stir just as short as possible with each other until all ingredients are moist.If it is stirred too long to develop an adhesive and the raisins muffins are not so loose. Sprinkle the raisins over the dough and fold easily with a spatula or wooden spoon. Into each muffin tin one heaping tablespoon of dough.The form should be filled more than three quarters high. Raisin muffins in a preheated oven at 180 ° for about 25 minutes. the muffin tin with pot holders out of the oven, place it on a saucer and let the raisins muffins cool for about 5 minutes into the mold. Raisin Muffins then plunge to a grid after cooling, icing fill in a fine strainer and raisin muffins with icing sugar just before serving, dust lightly.



*250 g Flour
*2 tsp Baking powder
*1 / 2 tsp Bicarbonate of soda
*1 point Bourbon vanilla sugar
*1 Organic lemon
*125 g Margarine
*200 g Sugar
*3 Eggs
*200 g Yogurt
*40 g Raisins
*1 / 2 tsp powdered sugar

12 servings – 253 calories per serving.
** – 15 mins Prep – 45 mins Total.

Potato dumplings

Potato dumplings are not only in Bavaria is a popular accompaniment to roast pork or pork. The best way to cook potatoes the day before, the one ungepellt kept in a refrigerator to prevent it from drying out. Before cooking, the potato dumplings, the baked potatoes are then peeled and forced through the potato ricer, or with the coarse side of a square grated potato, so the potato dumplings in Bavaria are also often called potato dumpling.


Mix flour with the potatoes, add eggs and season with salt. The potato dough with floured hands knead smooth. Depending on the size of the eggs may still add flour until the dough is not sticky and forms can be more. But do not use too much flour to the potato flavor is not superimposed. The dough should remain soft. A work surface lightly with flour, shape the dough into a roll and divide into six equal pieces. In a large soup pot salted water to a boil bubbly. The potato dumplings should have enough space to swim in the water. Reduce the temperature. With moistened hands, roll six potato dumplings, as seen in the picture above, and gently slide into the water to cool. Continue reading