205125 oeufs ois eggs Recipes

  • Oeufs A La Coque
    eggs, bread and
    5 More
    eggs, bread, butter (should be soft enough to spread but still cold), fancy utensils (optional), egg cup, tiny spoon, egg cutter
    7 ingredients
  • Oeufs Brouillés (Scrambled Eggs)
    eggs, butter, whipping cream, water or 4 tsp milk, parsley and
    2 More
    eggs, butter, whipping cream, water or 4 tsp milk, parsley, salt, pepper
    15 min, 7 ingredients
  • Oeufs Au Beurre Noir - Eggs With Black Butter
    eggs, wine vinegar, butter, parsley, chopped
    10 min, 4 ingredients
  • Oeufs En Cocotte à La Suisse
    eggs, double cream, gruyere cheese, finely grated and
    2 More
    eggs, double cream, gruyere cheese, finely grated, nutmeg, ground, pepper, ground
    16 min, 5 ingredients
  • Oeufs Au Plat
    eggs, butter, salt, pepper
    7 min, 4 ingredients
  • Oeufs Mollets Florentine
    eggs (use 12 for 6 people), salt and
    13 More
    eggs (use 12 for 6 people), salt, baby spinach (use 2 lb for 6 people), butter, mornay sauce, butter, all-purpose flour, warmed milk, salt, white pepper, freshly grated nutmeg (optional), grated cheese , such as gruyere ( or cheddar), bread crumbs, gruyere cheese, grated
    20 min, 15 ingredients
  • Oeufs En Cocotte
    eggs, cream (i used heavy whipping ) and
    4 More
    eggs, cream (i used heavy whipping ), some butter to brushed inside the ramekin, salt +pepper for tasting, crushed red peppers for an extra kick, a few drizzle of truffle oil (i used white truffle oil that i bought a few months ago and never found a good use for it until today)
    10 min, 6 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
  • Egg/Egg White Scramble
    egg whites, egg, margarine, skim milk
    4 ingredients
  • Egg Whites Scrambled With Egg Sustitute
    egg whites (taken from 4 large whole eggs), egg substitute
    3 min, 2 ingredients
  • Egg Beater's Eggnog
    egg beaters egg substitute (egg substitute) and
    6 More
    egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg
    10 min, 7 ingredients
  • Egg Pasta by Hand
    eggs, salt, flour, eggs, salt, flour, eggs, salt, flour
    26 min, 9 ingredients
  • Oeufs Quebecois  (Eggs Quebec) Oeufs Quebecois (Eggs Quebec)
    egg yolks , largest size and
    8 More
    egg yolks , largest size, lemon juice (can use up to 2 tbsp, to taste), butter, th tsp salt (or to taste), spinach, young leaves (250 g), butter (or more , if needed), eggs , large (use very fresh as they poach best), muffins , english (the flat muffin), salmon, cold-smoked (160 g)
    45 min, 9 ingredients
  • Oeufs á La Benedictine - Eggs Benedectine Oeufs á La Benedictine - Eggs Benedectine
    eggs, cream and
    7 More
    eggs, cream, white sauce ( (cheesy or not) medium sauce or your own recipe), grated american cheese (any yellow cheese) or 1/2 cup monterey jack cheese (any yellow cheese) or 1/2 cup cheddar cheese (any yellow cheese), egg yolks, well beaten, sherry wine, ham, broiled (thin slices), bread, toasted and buttered, tomatoes, fried
    25 min, 9 ingredients
  • Eggs With Potatoes and Spinach,  oeufs Vert Pre Eggs With Potatoes and Spinach, oeufs Vert Pre
    eggs, baking potatoes, fresh spinach, butter, cream and
    3 More
    eggs, baking potatoes, fresh spinach, butter, cream, grated parmesan cheese (or swiss), salt, pepper
    2 hour , 8 ingredients
  • Oeufs a la Neige Oeufs a la Neige
    eggs whites, at room temperature, sugar, vanilla extract and
    4 More
    eggs whites, at room temperature, sugar, vanilla extract, granulated sugar, egg yolks, milk, vanilla bean
    47 min, 7 ingredients
  • Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar) Oeufs Brouilles a la Michel Guerard (French Scrambled Eggs with Caviar)
    eggs, butter, creme fraiche, chopped shallots and
    4 More
    eggs, butter, creme fraiche, chopped shallots, chopped chives, salt and freshly ground black pepper, caviar, toasted bread
    1 hour , 8 ingredients




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