60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient by MCIA

60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient by MCIA

Read Online or Download 60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient PDF

Similar cooking by ingredient books

Meat Refrigeration

The chilling and freezing of meat is still a vital approach of extending shelf-life and retaining caliber. in accordance with the paintings of the internationally-renowned nutrition Refrigeration and procedure Engineering study Centre (FRPERC), Meat Refrigeration presents an authoritative advisor either to the effect of refrigeration on meat and most sensible practices in utilizing it to maximise meat caliber for the shopper.

Dr. Mao's Secrets of Longevity Cookbook: Eat to Thrive, Live Long, and Be Healthy

 Best-selling writer Dr. Mao, recognized in Hollywood as physician to the celebrities, bargains greater than seventy five easy-to-prepare, even-better-to-enjoy recipes to strengthen wellbeing and fitness and bring up longevity. Known as “Doctor to the stars,” Mao Shing Ni, M. D. extends the recommendations awarded inside of his overseas best-seller secrets and techniques of durability and interprets these rules into kitchen-friendly palate-pleasing recipes that promise to enhance health and wellbeing, happiness, and sturdiness.

The Insect Cookbook: Food for a Sustainable Planet

The Definitive consultant to bugs as a Sustainable foodstuff SourceIn The Insect Cookbook, entomologists and a chef make the case for bugs as a sustainable resource of protein for people and an important a part of our destiny nutrition. they supply shoppers and cooks with the fundamental evidence approximately bugs for culinary use, with recipes basic sufficient to make at domestic but boasting the overseas aptitude of the world's such a lot stylish dishes.

Extra info for 60 Ways Eggs. Great Recipe Ideas with a Classic Ingredient

Sample text

Discard smaller rounds. • Brush complete rounds with beaten egg and place a ring on top of each one. Transfer to a baking tray and brush pastry with remaining beaten egg. • Bake in a preheated oven at 180°C (350°F) for 5–7 minutes or until pastry has risen and is golden brown. Remove from tray and allow to cool. • Combine eggs, milk, nutmeg, salt, pepper, parsley, chives and Parmesan, then whisk for 2 minutes or until ingredients are thoroughly blended. • Melt butter in a pan over low heat. Add egg mixture and cook, stirring constantly, until it is soft and scrambled.

Grease a baking dish with remaining butter, then line with hard-boiled egg slices. • Stir beaten egg into sauce in pan and pour over egg slices in baking dish. • Add topping ingredients. Sprinkle breadcrumbs on top and dot with butter. 85 g (3 oz) 45 g (11/2 oz), cut into small cubes • Bake for 40 minutes. Serve hot.

When foam subsides, add onion and ham. Cook, stirring, until onion is soft and ham golden brown. • Add tomatoes, salt, pepper and sage and cook for a further 3 minutes. Stir in rice and remove from heat. • Grease 8 small ramekins or individual ovenproof dishes with remaining butter. Divide rice mixture evenly among them, then break an egg on top of each and sprinkle cheese over. • Bake for 15 minutes or until egg is cooked and cheese is lightly browned. • Remove from oven and serve immediately.

Download PDF sample

Rated 4.64 of 5 – based on 12 votes
Comments are closed.