270478 depression egg vinegar Recipes

eggs, beaten, water, cider vinegar or 1/4 cup white vinegar, yellow mustard, salt, sugar, milk, see note (optional)

field mushrooms, olive oil, eggs, vinegar, english muffins, butter, egg yolks, water, butter, softened, salt, cayenne pepper, lemon juice, cream

eggs, vinegar, garlic, white peppercorns, allspice berry, fresh gingerroot

eggs, vinegar, water, yogurt, paprika, butter, mint flakes, salt, freshly ground black pepper, garlic minced

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 yolks, all-purpose flour, brown sugar, salt, ground allspice, ground mace, cider vinegar, warm water, butter, pie crust, baked, egg whites, salt, cider vinegar, white sugar, cornstarch

eggs hard boiled, mayonnaise, mustard , preferably french s, rice vinegar , cider vinegar, or leftover pickle juice, granulated sugar, salt, stalk celery minced, pickle relish, paprika - for garnish

flaky pastry dough, eggs, sugar, all-purpose flour, cold water, cider vinegar, cinnamon for dusting, lightly sweetened whipped cream

egg yolks, water, cider vinegar, melted butter, sugar, flour, lemon extract, baked pie shell, cooled

flour, brown sugar, salt, baking soda, shortening, egg, vinegar, vanilla

eggs, vinegar, water, yogurt, paprika, butter, mint flakes, salt, freshly ground black pepper, garlic minced

sliced smoked salmon, eggs, vinegar, english muffins, halved, butter , to lightly coat muffins, unsalted butter, lime juice, white vinegar, egg yolks, room temperature, salt , to taste, freshly-ground white pepper , to taste

quail eggs, vinegar ,rice ,water, sugar, bay leaves, black peppercorns, lemon wedge, sweet paprika

eggs, mayonnaise, chopped shallot, chopped fresh tarragon , or to taste, tarragon vinegar or white-wine vinegar, salt , or to taste, black pepper , or to taste, mayonnaise , for spreading on bread (optional), seedless rye bread, tender pea shoots

egg yolks, white sugar, butter, melted, all-purpose flour, lemon juice, water, distilled white vinegar, recipe pastry for a 9 inch single crust pie