Recipe ideas for eggs?!


Question: i love them! but now i'm bored.
i dont like the yolk unless its mixed in like scrambled egg or omelette
and i dont like tomatoes or cheese so nothing with them in
does anyone know any recipes for omelette or anything esle yummy?

thankyou :)
x


Answers: i love them! but now i'm bored.
i dont like the yolk unless its mixed in like scrambled egg or omelette
and i dont like tomatoes or cheese so nothing with them in
does anyone know any recipes for omelette or anything esle yummy?

thankyou :)
x

Fresh Herb Pizza Omelette

(Simply miss out the cheese if you don't like it)

This is a recipe for an omelette which looks like a pizza and can actually be sliced and eaten in the same, hands on fashion as a pizza.

You will need:

3 mediums sized, free range, organic eggs
1 small handful of flat-leafed parsley (roughly chopped)
1 small handful of coriander, known as cilantro in USA (roughly chopped)
1 outside slice of semi-stale bread
1oz (25g) of cheddar cheese (roughly grated)
A few finely chopped fresh sage leaves (or a pinch of dried will suffice)
Salt/freshly ground black pepper
Sunflower oil

Break the eggs in to a bowl and whisk vigorously. Put the bread flat in the palm of one hand, outside down, and with your other hand, rub backwards and forwards to crumble the inside in to the bowl with the egg. Add the parsley and coriander, season with salt and pepper and stir well.

In a small, non-stick frying pan, drizzle a little sunflower oil and bring gently up to a medium heat. Carefully add the egg mixture so that it is evenly distributed. Put your grill on to heat up to maximum.

When you can see that the omelette is set almost to the top (about 3 to 4 minutes,) transfer the pan to underneath the grill. After a minute or two, the omelette should be fully set and start to rise slightly, due to the yeast in the bread. Sprinkle over the dried sage and the grated cheese and return to the grill until the cheese begins to bubble and then serve immediately.

How about a fritata (just a posh or thicker omlette)? Try looking on the BBC food website (www.bbc.co.uk/food) and you can type in three ingredients and it will suggest recipes to you or you can search by recipe type. Good luck and happy cooking.

What about a meringue, you just use the whites...

dumplings..and then put them in a stew...u use a cup of flour, a tablespoon on margarine. and 2 eggs. yummy x

try egg and tuna salad...
boil 2 eggs and cut about 1 cucumber. dice them and put them in a bowl, along with a tin of canned tuna. add some salt, pepper, basil and lemon juice. if you want to make it low-fat, use about 2 tablespoons of yogurt and 1 tablespoon of blue cheese salad dressing. it tastes exactly like mayo but it's less fattening

Eggs can be cooked in all sorts of different ways - I researched them online and found quite a selection of recipes! I can see how you are getting bored having the same kind all the time, and obviously everyone has preferances as to how they like theirs cooked and how they HATE them (you hate tomatoes and cheese with yours, plus the yolk).

I am glad you've decided to try omelette- it is a very simple, yet delicious dish. I have found you a quick recipe, but like I said, if you want to try any more recipes involving eggs, the internet is a great source of information.

-----Quick and easy omelette---

Preparation Time- 5 minutes
How Difficult- Easy peasy!
Servings- 1

___Ingredients___
3 fresh eggs
Level teaspoon of dried mixed herbs (optional)
1 tablespoon olive oil
Salt and pepper (optional)

____Cooking Equipment____
Frying pan - preferably with an 20 to 25cm (8 to 10 inch) base (not the top).

______Method______

Put the eggs, herbs and salt and pepper into a bowl and mix with a fork.
The idea is to get the egg whites and yolks just mixed together and no more. Don't whisk the eggs or mix for more than about 30 seconds otherwise you will incorporate too much air into the mix and the result will be a soufflé rather than an omelette.
Heat the oil or butter to a medium / high temperature in the frying pan. Pour in the egg mixture and after 30 seconds or so mix the firming egg mixture in the pan. This will allow uncooked liquid to get to the base of the pan and cook the mix quickly. After another 30 seconds, when the mix is half-cooked (see picture), sprinkle the herbs (optional) or the salt and pepper (optional) over the omlette.
Cook the omelette until the top has started to firm up. This should take around a minute. Flip the omelette over in half. Cook each side for a further 15 to 30 seconds or so until each side is very light golden brown.
When cooked, gently slide the omelette out of the frying pan and onto the pre-heated plate - this will avoid any chance of the omelette breaking.
Serve the omelette with anything you like-I like eating mine with veggies!

i suggest u buy a carton of the egg whites and then u can have them anyway without the yolk

eggs benedict?

go to www.cooking with eggs.co.uk

As you don't like yolk what about Meringues?!

O you could have French toast?


=]

Chinese omelette

2 eggs
1 tbs soy sauce
1 tbs fish sauce
2 tbs flour
whisk it all up and stick it in a hot wok

put in your filling, I like;
prawns
bean sprouts
water chestnuts
shredded carrot
mushrooms (quickly stir fried)

when the egg starts to set fold it like a normal omelette and cook for acouple of minutes one side then flip it over and a couple minutes theother side, yum!

sponge cake?
4oz self raising flour
4oz caster sugar
40z margarine
2 eggs
1tsp baking powder

whisk all together and pop in the over till golden brown
great with butter icing and jam!xxx

Delicious Egg and Vegetable Casserole
12 eggs
2 cups non-fat cottage cheese
2 tablespoons Mrs. Dash seasoning blend
1 cup reduced fat shredded Marble Jack or cheddar cheese
2 cups freshly sliced veggies (onions, red pepper, broccoli)
salt and pepper, optional

Directions:

Preheat oven to 350°F. Place vegetables in a microwave-safe bowl. Cover with plastic wrap and cook on high for 3 minutes. Set aside. Mix eggs, cottage cheese, seasoning, salt, and pepper in a large bowl. Pour half of the mixture in a greased 9 x 13 inch pan. Top with well-drained vegetables and shredded cheese. Pour remaining egg mixture over vegetables.

Bake at 350° for 45 minutes to 1 hour. Eggs should be set and top very lightly browned. Serves 8.

Egg Recipes:


Mushroom Omelette Soufflé

Chile Rellenos Egg Casserole-Chile Rellenos-stuffed pepper

Cheese Baked Eggs with Fresh Herbs

Cheddar Egg Souffle

Oven Eggs Florentine

Mexican Eggs Ole

Butter Poached Eggs in Tomato Basil Sauce

Huevos Rancheros

Garden Treat Scrambled Eggs

Crab Scramble

Fluffy Oven Eggs and Bacon

Eggs South of the Border

Crab Scramble 2

Corn Soufflé

Classic Eggs Benedict

Poached Eggs with Lobster Hollandaise

Pan-Seared Portobello Mushroom and Tomato Eggs

Rosemary Cream Cheese Eggs

Poached Eggs with Asiago Cheese Sauce

Mushroom, Tomato and Basil Frittata

Vegetarian Eggs Benedict

Wild Rice Scrambled Eggs

Eggs Florentine

Scotch Eggs












Huevos Rancheros Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: Egg-Ceptional Eggs





Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack


To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.









Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest. It was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican.


In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available.

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Migas with Tortillas

Tuscan Fritatta

Chili Relleno Omelet With Salsa Fresca

Parmesan-Crusted Asparagus and Poached Egg

Eggs in Ham Crusts

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Chorizo con Huevos

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Breakfast Soufflé

Breakfast Flowers

Breakfast Fajitas

Baked Eggs with Artichokes and Parmesan

Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs With Cheese and Basil Sauce

Asparagus Eggs Benedict

'Feather-Bed' Eggs

Fancy Scrambled Eggs

Eggs in Potato Nests

Fajita Scramble





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