4142 egg filling Recipes

  • Egg Filling for Sushi
    eggs, flour, sugar, salt
    10 min, 4 ingredients
  • Egg-Filled Buns
    butter, eggs, lightly beaten, sliced smoked beef and
    5 More
    butter, eggs, lightly beaten, sliced smoked beef, mayonnaise, salt, pepper, hot roll mix, milk
    40 min, 8 ingredients
  • Eggs Benedict
    egg yolks, freshly-squeezed lemon juice and
    9 More
    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.
    5 min, 11 ingredients
  • Scrambled Egg-Filled Crepes
    plain flour, milk, eggs, vegetable oil and
    7 More
    plain flour, milk, eggs, vegetable oil, roasted tomato, to serve, eggs, milk, butter, rindless bacon, trimmed, chopped, cooked, baby spinach, chopped, chopped chives
    1 hour 5 min, 11 ingredients
  • Egg Salad (Sandwich Filling)
    eggs, light mayonnaise, honey mustard, tomato, sliced and
    3 More
    eggs, light mayonnaise, honey mustard, tomato, sliced, leaves lettuce, salt and pepper, to taste, bread
    14 min, 7 ingredients
  • Wicklewood’s Egg Filled Potato Skins
    potatoes, washed but unpeeled, olive oil , to drizzle and
    4 More
    potatoes, washed but unpeeled, olive oil , to drizzle, free range eggs, creme fraiche, punnet baby mustard cress, cut, cayenne pepper (optional)
    35 min, 7 ingredients
  • Filling For Polish Dumplings
    meat filling for polish dumplings and
    41 More
    meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.
    42 ingredients
  • Poppy Seed-Filled Scones with Lemon Curd
    eggs, sugar, lemon juice, grated lemon peel, butter, cubed and
    13 More
    eggs, sugar, lemon juice, grated lemon peel, butter, cubed, king arthur unbleached all-purpose flour, sugar, poppy seeds, cream of tartar, baking soda, salt, cold butter, orange juice, egg, egg, separated, grated orange peel, poppy seed cake and pastry filling, water
    40 min, 19 ingredients
  • Egg Filled Tortilla Cups Egg Filled Tortilla Cups
    eggs, creamy cottage cheese , fat-free, dry mustard and
    7 More
    eggs, creamy cottage cheese , fat-free, dry mustard, chili powder, fresh ground pepper, chopped green onions, chopped celery, chopped red peppers, flour tortillas
    20 min, 10 ingredients
  • Smoked Salmon on Creamy Egg Filled Popovers Smoked Salmon on Creamy Egg Filled Popovers
    eggs, heavy cream, salt, chopped chives and
    7 More
    eggs, heavy cream, salt, chopped chives, sliced smoked salmon (go for the premium), water, eggs, milk, melted butter, flour, salt
    57 min, 11 ingredients
  • Hard Boiled Egg Filled With Tomato and Parmesan Hard Boiled Egg Filled With Tomato and Parmesan
    eggs, tomato, parmesan cheese (can be any kind), salt
    12 min, 4 ingredients
  • Filled Dumplings Filled Dumplings
    egg, water, all-purpose flour, salt and
    8 More
    egg, water, all-purpose flour, salt, reserved chopped cooked chicken, chopped cooked spinach, egg, lightly beaten, fine, dry breadcrumbs, grated onion, salt, ground thyme, ground nutmeg
    12 ingredients
  • My Egg Filled French Toast My Egg Filled French Toast
    bread, butter (approximately ), egg
    5 min, 3 ingredients
  • Egg White Omelet with Vegetable/Cheddar Filling Egg White Omelet with Vegetable/Cheddar Filling
    egg whites, water, dill, chopped (optional) and
    5 More
    egg whites, water, dill, chopped (optional), spinach, loosely packed and thinly sliced, salt, black pepper, ground, tomato, finely chopped, fat-free cheddar cheese
    8 ingredients
  • Filled Beef Roll Filled Beef Roll
    egg, beaten, milk, cracker crumb, finely crushed and
    7 More
    egg, beaten, milk, cracker crumb, finely crushed, onion, chopped, salt, pepper, ground beef, rice, cooked, green peppers, chopped, cheddar cheese, shredded
    20 min, 10 ingredients
  • Ukrainian Cheese Filled Nalysnyky With Variations (Crepes) Ukrainian Cheese Filled Nalysnyky With Variations (Crepes)
    eggs, lightly beaten, egg yolk, lightly beaten and
    23 More
    eggs, lightly beaten, egg yolk, lightly beaten, milk, at room temperature, sugar , for a sweet filling or 1/2 tsp , for a savory filling, salt, unbleached all-purpose flour, club soda, clarified butter, vegetable oil (about), sugar , if using a sweet filling, farmer cheese, sugar (to taste), sour cream, raisins (optional), unsalted butter, tart apples, cored, peeled, and sliced (such as granny smith), light brown sugar (packed), brandy, ground cinnamon (optional), vegetable oil, chopped onion, cooked ground beef or 1 1/2 lbs ground chicken, canned chicken broth, sour cream, salt & freshly ground black pepper, to taste
    30 min, 25 ingredients
  • Homemade Ravioli with Ricotta Cheese Filling Homemade Ravioli with Ricotta Cheese Filling
    eggs , plus 2 , beaten, for egg wash and
    3 More
    eggs , plus 2 , beaten, for egg wash, all-purpose flour , plus additional for dusting, water, ricotta cheese filling , recipe follows
    45 min, 4 ingredients
  • Eggs  Benedict  with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad Eggs Benedict with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad
    quail eggs, rice wine vinegar, water, bread flour and
    18 More
    quail eggs, rice wine vinegar, water, bread flour, cake flour, salt, sugar, ancho chile powder, baking powder, minced fresh thyme, zest of above lemon, minced, chilled butter (4 oz), whole eggs, buttermilk (place 2 eggs in a pint cup and top fill with milk to the top), stalks lemongrass, finely minced, white part only, extra virgin olive oil plus 1 tbsp, scallions, 1/16-inch slice, green/white separated, juice of 1 lemon, coarse ground, toasted coriander, head fennel, de-cored and shaved paper thin, fresh crab leg meat , picked through thoroughly, salt and white pepper to taste
    22 ingredients




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