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Best Egg Recipes

Best Egg Recipes



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Top Rated Egg Recipes

By adding spinach and feta to a plain scramble using Eggland’s Best eggs, you’ll get a double dose of lutein, an eye-protecting and cancer-fighting carotenoid that is found in both leafy greens and in EB eggs. Try this easy and healthy Spinach and Feta Egg Scramble, and your breakfast will provide you with an excellent dose of the antioxidants that you’ll need in a day.Click here for more nutritional information about Eggland's Best Eggs!

Deviled eggs have always been a party staple. Your grandmother was serving deviled eggs at her luncheons. They are fabulous, creamy, tangy appetizers that guests look forward to all year long. Here is an easy recipe that is sure to please!Click here to learn how to make the perfect deviled egg every time!

Name a more fun way to eat eggs, we dare you. These fluffy and playful cloud eggs are sure to please kids or adults alike. This recipe is courtesy of Happy Foods Tube.

Eggs Benedict might very well be the single best brunch dish, and with this recipe a classic, restaurant-worthy version with freshly poached eggs and a quick and easy hollandaise comes together in less than an hour. Hollandaise recipe courtesy of Belly Full.

Brennan's is renowned for its breakfast, and Eggs Sardou — creamed spinach topped with a fried arthchoke heart, a poached egg and sauce Choron — is one of its most famous breakfast dishes.

Lighten up traditional deviled eggs by using avocado and Greek yogurt instead of mayonnaise. No one will be able to tell that these green eggs and ham are guilt-free!We even have a trick that will help you peel a hard-boiled egg perfectly every time, so making this recipe will be a breeze.

Deviled eggs make a great appetizer at parties and potlucks. Lisa Gorman, Director of St. Joseph Health Wellness Center, says, “Eggs are a great source of protein; they can help you feel full and can prevent your insulin levels from spiking,” making them a great choice if you’ve eaten a lot of sugary items recently.Click here to see more of our egg recipes.

If you don't feel like waiting for a pot to boil, turn on your oven to hard-boil your Easter eggs! While you make get a few brown spots on the shells, but they will be baked to perfection on the insideClick here for more eggs-cellent boiled egg ideas for Easter!

An ongoing debate in the Borgognone house, is whether the children are Sicilian or Barese. As in, are we our mother's child (Barese) or our father's child (Sicilian)? My brother is a strong Barese (momma's boy), my sister hates all dialect, ergo she doesn't count, and myself, at 23 years, the verdict is still out. Though I love panzerotti from my Nonna's town of Adelfia, my ultimate comfort food as of late is "uova in purgatorio" or eggs in purgatory, which is a staple of my Sicilian grandmother.In any case, this one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise.Click here to see What Are Heirloom Eggs?

While a tad heavy to eat for breakfast, steak and eggs is one of my favorite "brinner" dishes. (And, not to mention, ridiculously quick and easy to make.)Click here to see What Are Heirloom Eggs?

Scrambled eggs are a simple breakfast, and are made even simpler when you cook them in the microwave.This recipe is courtesy of Incredible Egg.

Using potato bread makes this recipe — the bread gets that perfect golden-brown crispy, making it perfect for mopping up that nice, runny yolk.Click here to see Lazy Sunday Brunch Recipes.


25 Best High Protein Egg Recipes for All-Day Breakfast

Eggs are considered the “perfect protein” because they contain all the essential amino acids in the amounts your body needs. With six grams a pop, they’ll definitely contribute to your muscle-building goals while also providing you with healthy fats and other nutrients like vitamin D, riboflavin, and vitamin B12. In fact, previous Dietary Guidelines were harsh on eggs, but the latest ones say they’re back on the menu! (Although the FDA isn’t suggesting you go hog wild and eat the whole carton in a day.) When it comes to egg recipes, we urge you to think beyond the humble scramble—and eat the whole egg.

10 of the Healthiest Breakfasts to Start Your Day

If you’re in the habit of tossing the golden yolk, reconsider. Besides being a nice source of protein, the yolk contains heart-healthy fat, including omega-3 fatty acids, along with lutein, choline, and selenium. Lutein helps maintain the skin’s elasticity and hydration, plus it’s been shown to help prevent plaque build-up in your arteries. If you’re worried about saturated fat, check out the numbers. With about 1.6 grams of saturated fat per large egg, that’s 8 percent of the recommended daily maximum. In short: eat up.

Here are 25 of our favorite egg recipes to eat for breakfast, lunch, or dinner.

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Bobby Flay's scrambled eggs aren't complete without smoked salmon.

Bobby Flay is a man with many recipes. He has shared his tips for the perfect cast iron scrambled eggs, a recipe for scrambled eggs with goat cheese, and the internet has even tried to master his famous scrambled eggs from Gato.

But if you want the most basic Bobby Flay recipe for scrambled eggs, look no further than his brunch-worthy eggs. His special ingredients for "the best scrambled eggs" are smoked salmon, scallions, and goat cheese butter.


How to Make Perfect, Fluffy Scrambled Eggs

The secret ingredient for perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are the end goal. This cooking technique is a lot like the first steps in making an omelet. The difference is that you gently break up the eggs at the very end, leaving the curds larger and fluffier.

Another professional tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don't want your scrambled eggs to be brown on the bottom because that produces dry, rubbery eggs.

The most important thing to remember is that scrambled eggs continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or "carry-over" cooking, and you want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them.


Perfect Fried Eggs Recipe

This technique for perfect fried eggs has been adapted from the ultra-meticulous French chef Fernand Point (1897-1955). His approach involves very gently and slowly cooking the egg to retain its delicate purity.

A technique that is somewhere between frying and poaching in hot butter. This technique makes spectacular fried eggs and demonstrates that simplicity and purity often yield the best dishes of all.

First let’s talk about the perfect fried eggs. A French technique that very slowly cooks the eggs in butter. This method was developed by Master French Chef Fernana Point (1897-1955) at his three Michelin Star rated restaurant La Pyramide in the 1950’s.

According to the book, The Perfectionist – Life and Death in Haute Cuisine , by Rudolph Chelminski, Fernana Point’s favorite saying was: “Du beurre! Donnez-moi du beurre! Toujours du beurre!” Point insisted: “Butter! Give me butter! Always butter!”

In the first chapter, Luxe, Calme et Volupt, Chelminski details how Loiseau’s mentor, the infamous Chef Fernand Point would test visiting chefs with a challenge to show him how they fried a simple egg, declaring that the easiest dishes were often the most difficult to prepare. When, inevitably, the chef insulted the egg with the sizzling hot surface of a frying pan, Point would cry, “Stop, unhappy man – you are making a dog’s bed of it!” And then he would proceed to demonstrate the one and only civilized manner of treating an egg. Very slowly, very gently, and swimming in butter of course.

Following is Chef Fernana Point’s recipe:

Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or sit open a very fresh egg onto a small plate or saucer and slide it carefully into the pan cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid in a separate saucepan, melt another lump of fresh butter remove the egg onto a lightly heated serving plate salt it and pepper it, then very gently pour this fresh, warm butter over it. – Fernand Point


  • PICKLING INGREDIENTS:
  • 25 quail eggs, boiled
  • 1 1/2 cup vinegar
  • 1 cup water
  • 3/4 teaspoon dill seed
  • 1/4 teaspoon white pepper
  • 3 teaspoons salt
  • 1/4 teaspoon mustard seed
  • 1/2 teaspoon onion juice
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon red pepper or any Louisiana Hot Sauce (optional for spicy)

Step 1

First thing you need to do is check for cracked eggs. Then soak your eggs in warm water for a few minutes and clean. Place eggs in a pan, cover with cold water, at least 1 inch above the eggs. Bring water to a rolling boil before removing from heat. Allow eggs to stand in hot water for 10 minutes. Gently stir them occasionally to prevent the yolk from settling to one side.

Drain water and cover eggs with white vinegar, at least 1 inch above the eggs. Stir the eggs every few hours.

After 12 hours the shells should have dissolved in the vinegar leaving the membrane on the egg. Rinse the eggs thoroughly and peel them. Then rinse them again and place them in a 1-quart canning jar.

Place pickling ingredients in a pan and simmer for 15 minutes. Pour the pickling liquid into the quart jar, completely covering the eggs. When the eggs and mixture have cooled, cover and refrigerate for at least 24 hours.


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For a more sophisticated variation, beat the eggs together with fresh minced herbs and rub the bread with a little roasted garlic before you start.

This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


How to Cook Sipo Eggs

I started by partially cooking the shrimp. I did it by pan-frying in butter and cooking oil. The richness of the butter makes the dish taste great. However, frying with butter alone can cause it to burn quickly. Adding a small amount of oil (canola oil, vegetable oil, corn oil, peanut oil) to butter increases its smoke point. This means that it will not burn quickly.

Put the shrimp on a plate after pan-frying and set it aside. It will be added back towards the end of the process.

The next step is sauteeing onion and garlic until the onion softens. I also added the ham afterwards along with the veggies. I also added water and had it boil before putting back the shrimp and adding quail eggs. Note that the cream of mushroom and heavy cream can also be added in this step even if the recipe below tells you to do it afterwards.

I am using an ingredient called water chestnut to give the dish a nice crisp texture. Singkamas or jicama can be used as an alternative ingredient. It is added towards the end of the cooking process.

Finish your sipo egg by seasoning with salt and pepper.


Basic Deviled Eggs

There is no occasion that cannot be improved upon by a deviled egg. If you&rsquore looking for a classic, no-frills recipe for deviled eggs, this is it. If you have trouble peeling hard boiled eggs, here's a trick: Once the eggs are done cooking, drain the saucepan immediately and fill it with water and ice. Lightly crack each egg and place them back in the saucepan for 10 minutes, then remove and discard the shells under cold running water. The shells almost always come off more easily. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke&rsquos if you can find it), mustard, and sweet pickle relish. Use a fork to mash these ingredients together until the filling is completely smooth. You can spoon the filling into the halved egg whites or use a piping bag (or small ziplock storage bag with one corner snipped off) for a pretty, swirled topping. A sprinkle of paprika is the traditional topping, but you can use smoked paprika for a deep, smoky flavor, or cayenne powder to add a spicy kick. If you are tasked with bringing deviled eggs to a party, transport the unfilled egg white halves and egg yolk filling separately and fill the eggs just before serving.


Veggie Supreme Egg Bake

  • shellfish-free
  • low-carb
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • red-meat-free
  • Calories 371
  • Fat 25.5 g (39.3%)
  • Saturated 12.4 g (62.1%)
  • Carbs 15.6 g (5.2%)
  • Fiber 2.4 g (9.6%)
  • Sugars 6.0 g
  • Protein 20.1 g (40.2%)
  • Sodium 666.8 mg (27.8%)

Ingredients

olive oil, plus more for the baking dish

sliced white or brown mushrooms

baby spinach (about 5 packed cups)

frozen diced potatoes (do not thaw)

roasted red pepper strips

shredded sharp cheddar cheese

freshly ground black pepper

Instructions

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil set aside.

Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.

Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.

Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.

Recipe Notes

Make ahead: The casserole can be assembled and chilled overnight before baking. It can also be frozen unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.

Roasted red peppers: Jarred roasted red peppers packed in water can be found in the canned vegetable or pickle sections of the grocery store. If you can't find red pepper strips, tear whole peppers into bite-sized pieces with your hands.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.