April 2014
S M T W T F S
« Mar    
 12345
6789101112
13141516171819
20212223242526
27282930  

Search



Tags

Poached Egg Yolks Recipe

February 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

Poached Egg Yolks Recipe

INGREDIENTS

  1. 1English muffin, halved(with your fingers or a fork for more crannies)
  2. 2egg yolks
  3. butter(or condiments of your choice)
  4. water(with vinegar added if you wish)
  5. salt
  6. pepper

DIRECTIONS

  1. In small pan bring water (and vinegar if using) to a soft boil.
  2. Meanwhile, toast and butter (or otherwise dress) English muffin halves.
  3. Drop egg yolks into simmering water and cook for one min (or less) until done to desired consistancy.
  4. Place yolk on top of muffin and break so that it can soak in to the muffin.
  5. Salt and pepper to taste.
  6. Devour.

Posted in Recipes | No Comments »

Low Fat Egg Salad Recipe

February 13th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 6large hard-boiledegg whites(yolks discarded)
  2. 2largehard-boiled eggs(yolks included)
  3. 1/2cupcelery, chopped
  4. 1/3cupgreen onions, chopped
  5. 1/3cupred bell peppers, chopped
  6. 2tablespoonslight mayonnaise
  7. 2tablespoonsfat free sour cream
  8. 1teaspoondijon-style mustard
  9. salt
  10. pepper

DIRECTIONS

  1. Peel hard boiled eggs and discard 6 yolks.
  2. In a medium size bowl, add the 6 egg whites and 2 whole; chop.
  3. Add the celery, green onions, bell pepper, mayonnaise, sour cream, Dijon mustard, salt and pepper; stir until well mixed.
  4. Enjoy!

Posted in Recipes | No Comments »

Judy’s Egg Fu Yung Recipe

February 1st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (14 ounce)canbean sprouts
  2. 1 (7 ounce)canmushrooms
  3. 1 (8 ounce)cansliced water chestnuts
  4. 4green onions, including green parts,chopped
  5. 1 1/2cups leftovercooked turkeyor ham or cooked chicken, chopped
  6. 8eggs
  7. peanut oil, for sauteing
  8. Sauce

  9. 1cupwater
  10. 1chicken bouillon cubes
  11. 1tablespoonsoy sauce
  12. 1tablespooncornstarch, mixed with
  13. 1tablespooncold water
  14. cooked rice

DIRECTIONS

  1. Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
  2. Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you’ve chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and’scramble’ the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won’t hold together.
  3. Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and’scooping’ the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
  4. check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
  5. Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to’seal’ the egg mixture so it doesn’t run too much.
  6. Sauce:.
  7. combine water, chicken bouillion cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
  8. Serve the patties over steamed rice, with the sauce.
  9. Freezing tips:.
  10. This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you’re ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350° for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!

Posted in Recipes | No Comments »

Panfried Egg Recipe

January 14th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 5eggs
  2. 1tablespoonshrimp
  3. 2tablespoonsscallions
  4. 1 3/4cupsflour
  5. 1 1/3cupswater
  6. 2teaspoonssalt
  7. 1teaspoonsugar

DIRECTIONS

  1. Beat eggs until pale.
  2. Add in flour gradually.
  3. Heat griddle over med,.
  4. heat and pour over.
  5. Sprinkle with leftover ingredients.
  6. Cook for 3 min per side.
  7. Serve hot.

Posted in Recipes | No Comments »

Easy Egg Foo Yong Recipe

January 8th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2eggs, beaten
  2. 3teaspoonssoy sauce
  3. 2 (14 ounce)canschop suey vegetables(rinsed and drained well)
  4. 2green onions, chopped
  5. Sauce

  6. 4teaspoonssoy sauce
  7. 3/4cupwater
  8. 2teaspoonscornstarch

DIRECTIONS

  1. Mix the eggs, soy sauce, vegetables, and green onions together.
  2. Set aside.
  3. Mix the sauce ingredients in a saucepan over medium high and stir continuously with a whisk until until clear and thickened.
  4. Keep the sauce warm and set aside.
  5. Heat oil in a skillet.
  6. Scoop out about 1/2 cup of mixture and place in oil to form a patty.
  7. Cook over medium heat a few minutes on each side till firm.
  8. The first side usually takes about 2 minutes, then second about a minute.
  9. Pour the warm sauce over the finished patties and serve!

Posted in Recipes | No Comments »

« Previous Entries Next Entries »