Egg Recipes – 25 Pages Of Basic Recipes With Photos

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Egg Recipes – 25 Pages Of Basic recipes With Photos


Scrambled Eggs
1. For 1 to 2 servings, in small bowl, beat
together 2 eggs and 2 tablespoons skim or 1%
low-fat milk with salt and pepper to taste, if
desired, until blended.
2. In 7- to 8-inch omelet pan or skillet over
medium heat, heat 1 teaspoon butter or
cooking oil (or use cooking spray) until just hot
enough to sizzle a drop of water. Pour in egg
mixture.
3. As mixture begins to set, gently draw an
inverted pancake turner completely across bottom
and sides of pan, forming large, soft curds.
4. Continue cooking until eggs are thickened
and no visible liquid egg remains. Do not stir
constantly.
Microwave: In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended. Omit
or add butter, as desired. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If
necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1
minute.
Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
Page 2 of 25
Oven-Scrambled Eggs
6 to 12 servings
12 eggs
3/4 cup skim or 1%low-fat milk
1 teaspoon salt, optional
1/4 teaspoon pepper, optional
In large bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Pour egg mixture into lightly
greased 13 x 9 x 2-inch baking pan. Place in preheated 350°F oven. As mixture begins to set, after about 7 minutes,
pull out oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming
large, soft curds. Continue baking. Repeat drawing a few more times until eggs are thickened and no visible liquid egg
remains, about 12 to 15 minutes more. Do not stir constantly.

Scrambled Egg Tips – Egg Recipes – 25 Pages Of Basic Recipes With Photos

· The secrets to light, fluffy curds of scrambled eggs are: vigorous beating to aerate the eggs; even, medium heat; and slow,
gentle movement – easily accomplished by drawing a pancake turner or spatula across the bottom and sides of the pan. A
nonstick pan and pancake turner make clean-up easy.

· Scrambled eggs may turn a greenish shade, especially if cooked in large batches. This harmless color change is actually a
chemical reaction – the formation of ferrous sulfide from iron in the yolks and sulfur in the whites. It occurs when eggs are
cooked in an iron skillet, or cooked at too high a temperature, held for too long, or both. Using stainless steel equipment and a
low to medium cooking temperature, cooking in small batches (also recommended for food safety) and serving as soon as
possible after cooking will help prevent the discoloration. (Egg Recipes)
· Some authors wax rapturous over scrambled eggs gently cooked over simmering water in a double boiler. While this does
produce tender eggs, they should be cooked until no longer runny. For casual entertaining, scrambled eggs can be cooked in a
chafing dish or electric skillet at the table while the host chats with guests. Or, a dozen at a time can be scrambled in the oven.
· Though suggestions to microwave scrambled eggs in styrofoam cups, food storage bags and other items abound, these
materials are not intended for cooking and may melt – particularly if fat is added to the eggs – or diffuse unwanted chemicals
into the eggs. Only microwave-safe dishes or bags made to withstand boiling or baking temperatures are appropriate.
· If necessary, scrambled eggs can be held for a short time if the pan of cooked eggs is placed over a pan of hot water, or bainmarie.
They’ll quickly become overdone, and may turn green, if held over direct heat. Eggs that have become dry should be
discarded and a new batch prepared in a clean pan. Raw eggs should not be added to cooked eggs to “refresh” them.
· Some cooks add a dollop of butter, a few cubes of cream cheese or a spoonful or so of cottage cheese to scrambled eggs for
richness. To make scrambled eggs special using less fat, substitute a reduced-fat salad dressing for the milk in the recipe.
· For a simple-to-prepare, economical and speedy skillet supper, cook pasta, rice or another grain. Drain, if necessary. Add
diced cooked vegetables or meat and heat to serving temperature. Pour on beaten, seasoned eggs and scramble. If you like,
top with a light drizzle of shredded cheese. Voila! Dinner. It’s even faster, easier and more inexpensive with leftovers.

Egg Recipes – 25 Pages Of Basic recipes With Photos




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