205421 aeggkage egg danish Recipes

bacon, divided, eggs, flour, snipped chives, divided, salt, pepper, milk, tomatoes, cut in wedges

danish blue cheese , rindless and at room temperature, unsalted butter, room temperature, port wine, fresh ground white pepper, cayenne pepper, walnuts, coarsely chopped

eggs, separated, half-and-half cream, white sugar, salt, all-purpose flour, baking powder, baking soda, ground cinnamon, melted butter , or as needed

egg, all-purpose flour, brown sugar, cinnamon, butter, melted, vanilla, granulated sugar

eggs, separated, buttermilk, flour, sugar, baking soda, salt, oil (for frying ), powdered sugar , for dusting

egg yolks, heavy cream, sugar, flour, salt, cinnamon, sugar

eggs, salt, flour, baking powder, baking soda, sugar, buttermilk, butter, sugar (to garnish ), apple , slices (or other fruit)

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, mayonnaise, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

egg whites, danish samsoe cheese, coarsely grated, paprika, celery salt, oil

eggs, sugar, ground cardamom, flour, buttermilk, baking soda, powdered sugar , for dusting, jam or preserves, for filling

eggs, white sugar, all-purpose flour, low fat cottage cheese, baking powder, vanilla, lemon , juice and zest of

eggs, milk, white sugar, salt, all-purpose flour, butter, berries, mixed (fresh or frozen ), lemon juice, fresh, sugar , for dusting, cream , for serving