Category: eggs

food coloring paste dyed eggs

Food Coloring Paste Dyed Eggs

Hardboil the eggs and let cool.

Mix 1/2 cup very hot water with a small amount of the food coloring paste until the desired hue is reached. Let cool to room temperature.

Add 2 tablespoons white vinegar to strengthen the dye. Dip or immerse the eggs into the dye for the desired amount of time, using metal tongs to quickly and easy transfer the eggs. Dry the eggs in egg cups, empty egg cartons, or on slices of cardboard tubing.

Just remember – 2 tablespoons white vinegar to each 1/2 cup very hot water

garlic frittata

Garlic Frittata

8 eggs
1/2 cup milk
1/2 cup Parmesan cheese, grated
2 tablespoons butter
4 cloves fresh garlic, minced
1/2 cup onion, chopped
4 ounces Polish sausage, chopped
4 potatoes, shredded
4 ounces shredded Cheddar cheese

Beat together the eggs, milk and Parmesan cheese; set aside.

In a large skillet over medium-high heat, melt butter and saut

smoked salmon and cream cheese omelet

Smoked Salmon and Cream Cheese Omelet

3 eggs
1 tablespoon water
1 to 2 tablespoons butter or margarine
Salt and pepper to taste
2 ounces smoked salmon, diced
1 ounce cream cheese, diced
1 teaspoon chopped parsley

In a small bowl mix eggs and water.

In a skillet melt butter over medium-high heat until bubbly. Tilt pan to coat evenly. Pour in eggs; reduce heat. As the eggs cook, lift the edges of the omelet to allow the uncooked portion to run underneath. Cook until surface is set. Sprinkle with salt and pepper. Sprinkle smoked salmon, cream cheese and parsley over half the omelet. Fold over remaining half to cover filling. Reduce heat to low. Leave in pan until cheese is softened.

tortilla espanola

Tortilla Espanola

2 tablespoons olive oil
6 medium potatoes, peeled and thinly sliced
1 large onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 large eggs
1/2 teaspoon salt
2 tablespoons olive oil

Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients. Cook, stirring constantly, over medium heat 4 to 5 minutes; cover and cook 5 minutes or until potatoes are soft, but not browned.

Combine eggs and 1/2 teaspoon salt in a large bowl; beat until frothy. Stir in potato mixture. Heat clean cast iron skillet until hot enough to sizzle a drop of water. Add 2 tablespoons olive oil; rotate pan to coat bottom and sides. Pour egg mixture into skillet. Cook 5 minutes over medium-low heat. Bake at 375 degrees F for 10 minutes or until set. Loosen with a spatula; invert onto serving plate.

Cut into wedges to serve.

world’s easiest souffle

World’s Easiest Souffle

This is a favorite recipe from the American Egg Board.

Grated Parmesan cheese
4 eggs
4 ounces sharp Cheddar cheese, cubed
3 ounces cream cheese, cubed
1/3 cup milk, light cream or half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon onion salt
1/2 teaspoon dry mustard

Butter bottom and sides of 1-quart souffl

egg substitute

Egg Substitute

This is a good alternative to whole eggs for those who need to watch their diets.

3 egg whites
2 tablespoons instant nonfat dry milk powder
1 teaspoon water
2 to 3 drops yellow food coloring (optional)

In a small bowl, combine all ingredients; mix well. Use as a substitute for eggs. Yields 1 serving (equivalent to 2 eggs).

Diabetic exchanges: 1 very lean meat, 1/2 skim milk

avocado egg scramble

Avocado Egg Scramble

1 avocado
8 eggs
1/2 cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon butter

Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and pepper.

Melt butter in skillet, tipping to coat all sides. Add egg mixture and cook slowly, stirring now and then. When almost set, carefully fold in avocado. Serve at once.

cheese, red pepper and tomato frittata

Cheese, Red Pepper and Tomato Frittata

1 whole egg
3 egg whites
6 scallions, sliced (1 cup)
Salt and freshly ground pepper
1 teaspoon olive oil
1/2 medium red bell pepper, sliced (1 cup)
1 medium tomato, sliced
1/4 cup reduced (1 ounce) low-fat shredded Cheddar cheese

Preheat oven to 400 degrees F.

Beat whole egg, egg whites and scallions together. Add salt and pepper to taste.

Heat oil in a small, nonstick skillet on medium heat. Add red pepper and saute 3 minutes. Pour egg mixture into skillet. Spread to cover red pepper. Let it set on the bottom, sbout 1 minute. Place sliced tomatoes on top and sprinkle cheese over the tomatoes. Place in oven 7 minutes, until eggs are set. (If you like drier eggs, leave for 1 more minute.) Makes 1 serving.

Nutritional data per serving: 323 calories, 28.5 grams protein, 16.1 grams carbohydrate, 16.9 grams fat, no fiber, 233 mg cholesterol, 484 mg sodium

eggs in purgatory

Eggs in Purgatory

3 tablespoons olive oil
4 cloves garlic, minced
7 fresh large tomatoes, skin and seeds removed, cut up
Fresh parsley, minced
Fresh basil, minced
Salt and black pepper to taste
3 jalapeno or serrano peppers
8 eggs

Put olive oil in to a large frying pan. Saut