Egg Recipes

EGG CUSTARD Ingredient:
  • 2 cups milk
  • 2 eggs, beaten
  • ½ cup white sugar
  • 1 pinch salt
  • 1 dash vanilla extract
  • 1 pinch ground nutmeg

Egg Custard

Desserts , Dessert , Custards and Pudding Recipes

Author: The Angerers

This Is One Of My Favorite Foods When I Am Feeling Blah. It Is Sweet And Comforting And Full Of Mild Protein. Use Custard Cups Or One Casserole Bowl.

Time: 1h10m

Yield: 6

Number Of Ingredients: 6

Steps:
  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
  • Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Nutrition Facts:

Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g


EASY EGG CUSTARD Ingredient:
  • 2 cups whole milk
  • 2 eggs (preferably free-range)
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Freshly grated or ground nutmeg

Easy Egg Custard

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Dairy , Egg , Cookie , Wheat/Gluten-Free

Yield: Makes 6 servings

Number Of Ingredients: 6

Steps:
  • 1. Preheat oven to 300°F.
  • 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
  • 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  • 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
  • 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
  • 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  • 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  • 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
  • 9. Let the custard cool in the water bath for about 2 hours before serving.
Nutrition Facts:


SPAGHETTI ALLA CARBONARA Ingredient:
  • 2 tablespoons olive oil
  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

Steps:
  • In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
  • In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
  • Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
  • Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Nutrition Facts:


CHEESY TATER TOT® BREAKFAST CASSEROLE Ingredient:
  • cooking spray
  • 1 pound bacon
  • 1 pound bulk pork sausage
  • 3 ½ cups frozen bite-sized potato nuggets (such as Tater Tots®)
  • ½ cup unsalted butter, melted
  • 3 cups grated Colby-Jack cheese, divided
  • 8 large eggs
  • 2 cups milk
  • 1 small onion, chopped
  • 1 ½ tablespoons prepared yellow mustard
  • salt and ground black pepper to taste

Cheesy Tater Tot® Breakfast Casserole

100+ Breakfast and Brunch Recipes , Eggs

Author: Heidi Hawkeye

This Is A Recipe For A Cheesy Tater Tot® Breakfast Casserole We Whipped Together For The Family With Both Our Hearts And Tummies On Christmas Morning. It Is Amazing! Enjoy!

Time: 1h45m

Yield: 10

Number Of Ingredients: 11

Steps:
  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x12-inch baking dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
  • Heat the same skillet over medium-high heat and add sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove from heat. Crumble cooled bacon.
  • Place potato nuggets in the bottom of the prepared baking dish, distributed evenly. Drizzle evenly with melted butter. Sprinkle with 1 1/2 cups of Colby-Jack cheese.
  • Mix eggs, milk, onion, 1/2 of the bacon and sausage, mustard, salt, and pepper together in a bowl. Pour into the baking dish. Add remaining Colby-Jack cheese, bacon, and sausage.
  • Bake in the preheated oven until set and cheese is melted, about 1 hour. Let cool for 15 minutes before serving.
Nutrition Facts:

Calories 586.7 calories, Carbohydrate 14.8 g, Cholesterol 258.7 mg, Fat 47 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 23 g, Sodium 1338 mg, Sugar 3.1 g


CHICKEN & EGG NOODLE CASSEROLE Ingredient:
  • 6 cups uncooked egg noodles (about 12 ounces)
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breasts
  • 1 cup crushed Ritz crackers (about 20 crackers)
  • 1/4 cup butter, melted

Chicken & Egg Noodle Casserole

Dinner

Author: Taste Of Home

A Friend And Her Family Went Through A Really Difficult Time, And I Felt So Awful For Them. Bringing Over This Chicken Noodle Casserole Was The One Thing I Could Think Of To Help Them Out In A Tiny Way And Let Them Know I Was Thinking Of Them. -lin Krankel, Oxford, Michigan

Time: 50m

Yield: 8 servings.

Number Of Ingredients: 9

Steps:
  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts:

Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.


THE PERFECT BOILED EGGS Ingredient:
  • 1 dozen large eggs
  • 1 teaspoon baking soda

The Perfect Boiled Eggs

appetizer

Author: Food Network

Time: 35m

Yield: 1 dozen eggs

Number Of Ingredients: 2

Steps:
  • Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
  • Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.
Nutrition Facts:


HOW TO MAKE PERFECT HARD-BOILED EGGS Ingredient:
  • 12 large eggs, room temperature

How To Make Perfect Hard-boiled Eggs

Food & Cooking , Appetizers

Author: Martha Stewart

Get A Perfect Hard-boiled Egg Every Time With These Simple Tips. With Hard-boiled Eggs In The Refrigerator, You Always Have The Components Of A Satisfying Meal.

Yield: Makes 1 dozen

Number Of Ingredients: 1

Steps:
  • Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  • Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
Nutrition Facts:


HOW TO MAKE PERFECT HARD BOILED EGGS Ingredient:
  • 6 eggs

How To Make Perfect Hard Boiled Eggs

Appetizers and Snacks

Author: Chef John

This Method Makes The Most Perfect Hard-boiled Eggs Ever. The Whites Are Firm But Not Rubbery, And The Yolks Are Cooked And Still Creamy.

Time: 50m

Yield: 6

Number Of Ingredients: 1

Steps:
  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts:

Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g


DILL VEGGIE DIP Ingredient:
  • 1 cup mayonnaise
  • 1 cup light sour cream
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1 pinch salt and ground black pepper to taste

Dill Veggie Dip

Appetizers and Snacks , Dips and Spreads Recipes

Author: Alicia

This Is The Amazing Go-to Dip In Our House. You Can Use It For Anything From Veggies, To A Sauce For Wraps, And Even As A Chicken Nugget Dip. We Love It!

Time: 35m

Yield: 16

Number Of Ingredients: 6

Steps:
  • Stir mayonnaise, sour cream, dried minced onion, parsley, and dill together in a bowl; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate until the onion re-hydrates, about 30 minutes.
Nutrition Facts:

Calories 120.3 calories, Carbohydrate 1.3 g, Cholesterol 11.1 mg, Fat 12.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.8 g, Sodium 84.9 mg, Sugar 0.3 g


ALMOND-PEAR GALETTE Ingredient:
  • Pastry:
  • 1 1/4 cups all-purpose flour, plus extra for rolling and dusting
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 5 tablespoons butter, cut into 1/2-inch cubes and frozen
  • 1/4 cup plus 2 tablespoon cultured buttermilk
  • 1/4 teaspoon pure almond extract
  • Cream:
  • 1 large egg white
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons finely ground almonds
  • 2 teaspoons melted butter
  • 1/4 teaspoon pure almond extract
  • Filling:
  • 3 firm, ripe pears, such as Anjou or Bartlett
  • 2 tablespoon fresh lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 3 sheets parchment paper
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons butter, cut into small bits
  • Confectioners' sugar for dusting

Almond-pear Galette

Dessert , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Dairy , Egg , Food Processor , Fruit , Winter , Self , Healthy , Christmas , Citrus , Nut , Broil , Chill

Yield: Makes 8 servings

Number Of Ingredients: 24

Steps:
  • Pastry:
  • Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
  • Cream:
  • Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
  • Filling:
  • Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
  • Galette:
  • Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts:


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