13 Delicious Ways To Eat Eggs
We have this idea of ‘Egg in the Hole’. Such creative dish can only be achieved through toasting a bread with a hole and putting the egg on it then, fry! Check the video for more details. We have also a recipe on how to make a Spanish omelettes, capsicum eggs and the tastiest egg rolls! Truly, eggs is an ingredient for all kinds of dishes and not only limited for sunny side ups of breakfasts. It is an essential part of desserts or appetizers also! Watch the video and be amazed with more wonderful dishes you can taste out of eggs.
Video Courtesy of COMPILATION
1. Cut two circles out of the centre of the bread using a pint glass. Melt the butter with the olive oil in a large non-stick frying pan over a medium-high heat.
2. Put the bread in the pan and fry until golden. Turn the bread over and crack the eggs into the holes and continue to fry until the eggs turn from translucent to white. You can speed this up by covering the pan. Serve straight away with a little sweet chilli sauce on the side.
Recipe Courtesy of donalskehan.com
3 large potatoes for frying
1 Spanish onion
Spanish olive oil for deep frying
8 large free range eggs
225g of hot chorizo sausage
1 handful of pitted Spanish olives (green olives)
Salt to season
Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons.
Repeat this with the Spanish onion.
Pour olive oil in a deep frying pan over a high heat – use enough oil to just cover the onion and potatoes.
Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.
Drain the oil from the potato and onion and mix in the egg and place in a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.
Chop the chorizo into chunks and halve the pitted olives.
In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.
Season and stir slowly.
To make the tortilla place a non-stick pan over a medium heat and drizzle in a drop of olive oil.
Pour the tortilla mix into the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the ‘non-cooked side’ of the tortilla back into the pan to cook.
Note: if it is the first time you have flipped a tortilla, you might want to practice with the plate and an empty pan first.
Note: Depending on the size and depth of the pan cooking time may vary.
I recommend eating the tortilla when still a little runny in the middle. Each tortilla is different, after trying them different ways you’ll find the one you love the most – but this one is my favourite for sure.
Recipe Courtesy of TAPAS REVOLUTION
*Perfect Egg Rolls
1 tablespoon milk
1 tablespoon carrot, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon green part of spring onion, finely chopped
Salt and freshly ground pepper for seasoning
First, crack the eggs into a mixing bowl and add in milk and salt. Whisk until combined. Then pass through a fine sieve to remove chalaza. Liquid without lumps is helpful in making egg roll successfully.
Add in carrot, onion, spring onion, and pepper and stir until combined.
Lightly grease a frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan. Then pour in ½ egg mixture and over low heat cook it over until half done. Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to cover the left half of the pan. And cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.*
Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting. Slice into bite-size pieces. And serve.
A right-handed person would start folding from the right. But for the left-handed folding from the left would be more convenient.
Recipe Courtesy of Eugenie Kitchen
INGREDIENTS and METHODS
6 large eggs, right out of the fridge
*steam 6 minutes as shown for soft yolks
3.5 ounces of Italian sausage meat per egg (about 1/2 cup)
*I did 6, and used exactly 21 ounces of sausage.
1/4 tsp mustard powder
white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs
(I don’t measure such things)
Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying.
Recipe Courtesy of Food Wishes
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