1994 eggs vinegar water salt Recipes

eggs , large, white vinegar, water, salt, garlic cloves, peeled, whole, bay leaves, salt, white vinegar, water for boiling the egg

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

eggs, fresh ginger root, black peppercorns, bay leaf, distilled white vinegar, water, salt

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.

celery ribs, finely chopped, butter, uncooked medium shrimp, peeled, deveined and chopped, green onions, chopped, chopped water chestnuts, creamy peanut butter, salt, sugar, pepper, cayenne pepper, egg roll wrappers, oil for deep-fat frying, apricot cake and pastry filling, sugar, white vinegar, water, salt

extra large eggs, white vinegar, water, salt, pickling spices, garlic, crushed, bay leaf

white vinegar, water, sliced fresh gingerroot, salt, mustard seed, black peppercorns, bay leaf, hard-boiled (cooked) eggs, peeled

water, salt, grain rice, rinsed and drained (type sushi or arborio), low sodium soy sauce, sesame oil, rice vinegar or 1 tsp apple cider vinegar, garlic and red chile paste (optional) or 1/4 tsp tabasco sauce (optional), vinegar, eggs, green onion, finely chopped, sesame seeds, grilled

eggs, water, cold water , 1 bowl of and a trays worth, ice cube, salt , and a little, vinegar , to the water (why )

yeast based eggs benedict foundation platform ( english muffin), recipe follows, poached eggs , recipe follows, hollandaise sauce , recipe follows, canadian bacon , julienned, all-purpose flour, nonfat dry milk, sugar, active dry yeast, kosher salt, water, shortening, rolled quick oats, special equipment : 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 english muffin rings, water, white vinegar, kosher salt, eggs, egg yolks, water, kosher salt, ground cayenne, divided, freshly squeezed lemon juice strained, divided, cold unsalted butter, cut into tbsp-size pieces, sugar

butter, sugar, flour, egg yolk, vinegar, lemon juice, egg white , beatened, water, salt, pie crust

butter, sugar, flour, egg yolk, vinegar, lime juice, zest from 1 lime, egg white , whipped, water, salt, ready made pie crust

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

lump crab meat (about 1 packed cup), seasoned rice vinegar, lightly beaten eggs (5 to 6 large), mirin, water, salt, vegetable oil for brushing skillet, three 8- by 7 1/2-inch sheets toasted nori, japanese soy sauce, mirin, water, total) plain tobiko (flying-fish roe), flavored/seasoned tobiko*, and/or golden whitefish caviar

hard-boiled eggs, shelled, white onion, cut in thin rings, cider vinegar, water, salt, mustard seeds, ground celery seed, ground turmeric, sugar or 1/2 cup splenda granular, apple juice or 2 cups cranberry juice

hard-boiled eggs, peeled, whole mixed pickling spices, white vinegar, water, salt, canned beets , with juice, sugar