|
|
|
|
|
This book is simply an easy to read and follow
guidebook with over hundred, easy to prepare, healthy, and tasty
recipes
with full nutritional information, and step by step instructions. More...
|
|
Savory Eggs
|
|
Ingredients:
Butter
6 large eggs
4 tablespoons chopped cooked chicken or ham
Salt and pepper to taste
2 tablespoons chopped parsley
6 rounds fried toast
Directions:
- Butter six small molds.
- Mix ham, parsley, and seasonings
together, throw a little into each mold, shake it well round sides.
- Break one egg into each mold, taking care not to break yolk,
sprinkle with salt and pepper, and dot with a butter. Steam four or
five minutes, or until set.
- Turn out on rounds of fried warm toast and
serve at once.
Makes 6 servings.
|
|
|
|
|
Email this info to Friend |
|
Browse Pages
|
Breads & Related
Cakes & Related
Cookies
Amazing Pies
Pastries
Puddings
Eggs
Fruit
Rice
Vegetarian
Tasty Dips
Soups
& Related
Cooking With Kids
Herbs & Spices
Special Occasion
Miscellaneous
Recommended Products |
|
|
Helpful Tips
|
In beating eggs, a little salt added to the whites helps to
bring them to a froth more quickly.
When frothed whites are to be
mixed with a heavier or more solid substance, great care must be
taken not to break down the froth. The object of beating being to
mix in air, rough handling afterwards would render the beating
useless; the mixing must therefore be done very carefully. They
should be folded or wrapped up in the other substance, but the
mixing also must be thorough, for any pieces of white separated
from the rest will toughen and taste leathery, besides failing in
the special purpose of giving lightness to the mixture. After
mixing lightly and perfectly all such preparations should be cooked at once.
The white "speck" always
should be removed from a broken egg, as it is easily distinguished
after cooking, and in anything of a liquid nature, such as
custards, sauces, etc., it would be hard and unpleasant.
|
|
|
|