Egg recipes  

Mix one beaten egg with 2 tsps of cream cheese, 1 tsp of vanilla, one packet of splenda, dash of cinnamon. Cook for about 2-3 minutes in a buttered microwave safe dish. Invert and serve with a dab of butter. It tastes like a cream cheese danish

Have a look at Portugese recipes, their baking usually contains loads of eggs. They use up to a dozen eggs per cake. You can also make meringues, very useful for deserts, especially if you make pavlovas.

Basic Omelette



2 eggs 2
2 tbsp water 30 mL
Salt and pepper, to taste
1 tbsp butter 15 mL


Beat together eggs and water; season with salt and pepper.

Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.

When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.



Variations

Western Omelette: In 2 tbsp (30 mL) melted butter, cook 1/4 cup (50 mL) finely chopped ham, 2 tbsp (30 mL) chopped green pepper and 1 tbsp (15 mL) finely chopped onion until vegetables are tender but not browned. Pour in omelette mixture and cook as directed in Basic Omelette recipe.

Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup (125 mL) sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.

Fine Herbs Omelette: To the Basic Omelette recipe, add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic. Cook as directed.

Serving Variations:

Egg Dog: When eggs are almost cooked on top, slide omelette onto plate. Place cheese cubes or strips in a line close to one end. Roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.

Pita Eggwich: Place folded omelette inside a pita lined with mayonnaise. Stuff tomato slices and lettuce leaves into pita.



Tip

Pan is hot enough when a drop of water will roll around instead of bursting into steam immediately.

The proper pan is important to successful omelette making. The right size pan for a 1, 2 or 3 egg omelette is about 8 inches (20 cm) in diameter at the base. It should be shallow with sloping sides to make it easier to slide the omelette onto the plate.

Always prepare individual omelettes, rather than one large one. You will find each will be lighter, fluffier and easier to handle. Multiply the recipe for as many serviings as you need and use 1/2 cup (125 mL) of egg mixture for each 2-egg omelette and 3/4 cup (175 mL) for a 3-egg omelette.



Nutrients per serving


Calories: 247 Carbohydrate: 0.6 g
Protein: 12.4 g Fat: 21.4 g

Here is a dessert that is my favorite. Leche Flan is the signature dessert dish from our Spanish forebears. This melt-in-the-mouth custard is made with a thin layer f caramelized sugar and delicately flavored with grated dayap rind. It is molded in llaneras and steamed over moderate heat until set.

Leche Flan

1 cup sugar
1 big can evaporated milk
6 pcs. eggyolk
2 eggs
1 can condensed milk
1/4 tsp. grated dayap rind

Caramelized sugar in saucepan then pour while hot into oval molders or llaneras. Set aside. In a bowl, combine remaining ingredients. Strain over molders. Steam or bake baine marie style in a preheated 350 degree F oven until toothpick inserted at the center comes out clean. Col then chill.

can try making pickled eggs for a change think its viniger you put them in a large jar...
try hard boiling a few eggs slice up in bowl add some manaze and bit of salt makes great egg sandwiches...

Have you ever tried "Bacon Cheddar Devilled Eggs?" I've made them before & find them to be rather yummy. Yet they give devilled eggs a slight edge.. I will give you the recipe in-case you decide to try it sometime.. They can be good appetizers for special holidays or occasions.. And so forth..

The recipe for Bacon Cheddar Devilled Eggs is as follows:

Ingredients are as follows:

- 12 eggs
- 1/2 cup mayo
- 4 slices of bacon
- 1 tablespoon of mustard
- 2 tablespoons of shredded cheddar cheese (finely shredded)

Directions are:

1.) Place the eggs in a saucepan you may have, & then cover with water. Bring the water to a boil & then immediately remove from heat. Cover, & then let the eggs stand for roughly 10 - 12 mins. Remove from the hot water, & then allow to cool. To cool even quicker, rinse eggs under the cold running water.

2.) Meanwhile, then place the bacon in a large skillet that is rather deep. Then cook the bacon over medium-high heat until it is evenly brown. Then wrap the bacon in paper towels & then cook the bacon in the microwave for about 1 minute per slice. Then crumble the bacon & set aside.

3.) Then peel the hard cooked eggs, then cut them in half but length-wise. Then remove the yolks & put them in a small bowl. Then mash the egg yolks with mayo, the crumbed bacon, as well as the cheese. Then stir in the mustard. Fill the egg halves afterwards with the yolk mixture & then refrigerate until you are ready to serve them!

If you end up deciding to use this recipe let me know if you ended up liking them or not! I hope you get a few other different recipes to try a long the way for eggs! . . All the best. ox

Here are some recipes I got from my neighbor who raises chickens..lol She often sends over a dozen eggs with a recipe. She's very sweet.

Breakfast in a Muffin

• Cooking spray
• 6 eggs
• 1/4 cup applesauce
• 1 cup all-purpose flour
• 1/3 cup rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/4 cup chopped fresh parsley OR about 1 tablespoon plus 1 teaspoon dried parsley flakes
• 2 tablespoons imitation bacon bits

Preheat oven to 375°F. Evenly coat 12 (3-inch) muffin cups with cooking spray.

In large bowl, beat together eggs and applesauce until blended. Add flour, rolled oats, baking powder, salt, cinnamon, and pepper. Beat until well combined. Stir in cheese, parsley, and bacon bits. Divide batter evenly among the 12 cups.

Bake until lightly browned and top springs back when lightly touched with finger, about 15 to 20 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack
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Wagon Wheel Frittata

1 tablespoon cooking oil
• 1 package (10 oz.) frozen broccoli spears
• 1 tablespoon water
• 1 can (4 oz.) button mushrooms, drained
• 6 eggs
• 1/3 cup skim or low-fat milk
• 1 1/2 teaspoons Italian seasoning, crushed
• 6 very thin tomato slices
• 1/4 cup grated Parmesan cheese


In a 10-inch omelet pan or skillet over medium heat, combine oil, broccoli, and water. Cover and cook just until broccoli can be broken apart with a fork, about 3 minutes. Take pan off the heat.

Arrange broccoli spears so stems point to center of pan. Set mushrooms, rounded sides up, between broccoli spears. In medium bowl, thoroughly blend eggs, milk, and seasoning. Pour over broccoli. Cover and cook over medium heat until eggs are almost set. Remove from heat.

Place the largest tomato slice in the center. Cut remaining tomato slices in half and arrange around center slice. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Cut into wedges and serve from pan.
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(This is one of my favorites)

Half-Hour Dinner

• 3/4 cup uncooked regular rice
• 1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
• 3/4 cup water
• 1 package (10 oz.) frozen peas, separated*
• 1 can (2 to 2 1/2 oz.) sliced mushrooms, drained, optional
• 6 eggs
• 1/2 cup (2 oz.) shredded Swiss cheese, optional

In large skillet, stir together rice, soup and water. Cover. Bring to boiling. Reduce heat to simmering. Simmer covered 5 minutes. Stir in frozen peas. Simmer covered 5 minutes longer. Stir in mushrooms, if desired. Make 6 indentations in rice mixture. Break an egg into each indentation. Cover. Continue cooking over low to medium heat until eggs are almost set, 3 to 5 minutes. Sprinkle with cheese, if desired. Cover. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes.

Why don't you try boiled eggs, omelette and eggpie? Yummy.

Why don't you try boiled eggs, omelette and eggpie? Yummy.

The cuisine of Spain includes numerous egg-based dishes. One is a soup that dates from pre-historic times; only paprika, now important to the recipe, was not indigenous to the Iberian Peninsula from the dawn of human habitation. The painters of the artwork in the Caves of Altamira may well have eaten a version of this soup!

Spanish Garlic Soup
(Sopas de Ajo)

30ml/2 T. olive oil
3 entire heads garlic, cloves separated, peeled and minced
10ml/2 tsp. smoked sweet Spanish paprika*
1 litre/1 quart water
Salt and pepper to taste
4 eggs
Thick slices stale baguette
handful chopped fresh flat-leaf parsley

* Do not use supermarket paprika, which tastes of nothing but ground red cardboard. Hungarian paprika is a worthy condiment, but the flavor is not appropriate for this Spanish dish. If not available to you locally, go to tienda.com.

Heat oil in a saucepan and add garlic; saute until tender. Stir in paprika and add water. Bring to a boil; simmer 5 minutes. Season to taste.

Set out 4 soup bowls and put dry bread in each one. Divide soup among the bowls. Break a raw egg over each bowl and garnish with parsley. Serve immediately.

Each diner stirs the egg through the soup while eating.


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One of the national dishes of Spain is the tortilla española. Note that in Spain, "tortilla" does not mean "flat corn thing" as it does in Mexico. In Spain, people do not eat much corn if any at all, considering it food for livestock, not human beings. In Spain, as in most of the Spanish-speaking world*except* Mexico, "tortilla" means "omelet" or "frittata".

Neither is the Spanish omelet, tortilla espanola, the dish that gets the name in the US. Spanish people do not eat an omelet topped with a tomato and pepper glop so would not recognize the dish as Spanish. True Spanish omelet, tortilla española, is made with potatoes. Sometimes people add garlic and/or onion.

Tortilla Española

45ml/3 T. olive oil
3 potatoes, slivered
1 onion, thinly sliced, optional
Several cloves garlic, chopped, optional
Salt and pepper to taste
6 eggs, beaten

Heat oil over medium flame in a heavy skillet. Add potatoes; add garlic and/or onion if using. Saute, stirring, until very tender. Use a slotted spoon to remove to a plate. Add salt and pepper; stir in beaten eggs.

Wipe out skillet and add enough more oil to coat bottom. Set on medium flame and scrape in egg and potato mixture. Immediately begin shaking the skillet back and forth over the flame without lifting it up, just back and forth. This prevents the egg from sticking. When the omelet slides back and forth easily, the bottom is cooked. LIft the edge gently with a flexible spatula to check. The underside should be speckled brown.

Flip the omelet over onto a plate. Wipe out the skillet and add more oil if needed. Slide the raw side down into the skillet so the cooked side faces up. Again, shake the pan back and forth as before.

When it is done, slide the tortilla out onto a round platter and garnish with some flat-leaf parsley. Cut into wedges to serve.

Usually eaten at room temperature, but may also be eaten hot or cold.
For a dinner main dish, accompany with mixed green salad.

Spanish people also like to put a wedge inside a length of baguette to make a bocadillo de tortilla, or tortilla sandwich.

Tortilla española is a ubiquitous dish for picnics.

For a tapa, cut the tortilla into small squares to be picked up with toothpicks.