Wednesday, April 04, 2007

Egg Recipes

This seems like a good week for egg recipes.

So here you go!


Easy Omelette
1 WHISK 2 large eggs, 2 Tbsp. water, and salt and pepper to taste in a small bowl until well blended and slightly foamy.
2 MELT 1 tsp. butter in a 7-10-in. non-stick skillet on medium-high, tilting pan so melted butter coats bottom evenly. Pour in egg mixture, which should set immediately around edges.
3 PUSH cooked edges toward center with an inverted spatula so uncooked portions come in contact with hot pan. Tilt pan and continue to move uncooked egg mixture to bottom of pan.
4 TOP with your favorite sweet or savory filling when omelette is thickened and no visible liquid remains. Run spatula under edge of omelette, then give pan a jerk to loosen from bottom. Use spatula to fold in half or roll, then serve.
Makes 1 serving.
Always use precooked fillings. Use about 1/4 cup filling for each two-egg omelette.
Substitute 4 egg whites for 2 whole eggs and omit water for a lower cholesterol version.

The Perfect Poach
1 BRING 2-3 in. of water to boil in a skillet. Reduce heat to simmer.
2 BREAK cold eggs, one at a time, into a custard cup. Holding the dish close to the water surface, slip egg into water quickly. Do not crowd eggs in pan.
3 COOK in gently simmering water about 3-5 min., until whites are completely set and yolks are firm and covered with a thin transparent layer of white.
4 REMOVE eggs from water with a slotted spoon. Drain in spoon or place on paper towels and trim any rough edges, if desired.
Serve hot.
Avoid precooking or reheating poached eggs.
The fresher the egg, the prettier the poached egg. The white of a newly laid egg is more compact and will not spread as much as an older egg.

Hard-Cooked 1-2-3
1 COVER a single layer of large eggs with water in a saucepan. Water level should be at least 1 in. above eggs. Cover the saucepan and quickly bring the water just to boiling.
2 REMOVE from heat. Let eggs stand covered in the hot water for 15 min. (18 min. for extra-large eggs).
3 DRAIN water from pan and immediately run cold water over eggs until completely cooled.
Very fresh eggs are harder to peel. Use eggs that have been in your refrigerator for a few days.

And one more for my nephew, Ryan.
Yes, he loves these!
Easy Devilled Eggs
1 PEEL 12 hard-cooked eggs and cut in half lengthwise. Remove yolks, mash with a fork and place in bowl.
2 STIR in 1/4 cup each Miracle Whip Dressing and Grey Poupon Dijon Mustard, salt and pepper to taste.
3 MIX well and refill whites with yolk mixture; serve immediately or cover and refrigerate until serving.
To garnish, sprinkle with dash of paprika.
Serves 12.
For added variety, stir in a few spoonfuls salsa, Bacon Bits or chopped fresh herbs such as basil, parsley or thyme.

SOURCE: Kraft Kitchens


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