BSHM - 101H | GROUP 1
HTM C102
ISSUE NO. 24 | APRIL 2022
UNDERSTANDING THE EGGS
PHP 500
25
s asy e p i c e E gg R
BONJOUR!
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ARRIVEDERCI TABLE OF CONTENTS
7 UNDERSTANDING THE EGGS and its composition.
25 EASY EGG RECIPES various type of dish that is easy to cook in your home!
1. Avocado Toast egg 2. Basil Arugula Crispy Egg Toast 3. Italian Eggs Benedict with Pesto Hollandaise 4. Japanese Omurice Omelette 5. Mushroom-Avocado Eggs on Toast 6. Parmesan Egg-in-a-Hole 7. Jammy Egg Toasts 8. Festive Scrambled Eggs 9. Bacon and Mushroom Omelette 10. Country Brunch Skillet 11. Huevos Rancheros 12. Frittata 13. Shakshouka 14. Korean steamed egg 15. Deviled eggs 16. Quiche 17. Cheesy Hash Brown and Eggs 18. Scrambled Eggs with Smoked Salmon 19. Breakfast Burritos 20. Omelette Souffle with Cheese 21. Leche Flan 22. Egg Pie 23. Creamy Egg Curry 24. Tuna & Scallion Tamagoyaki 25. Denver Omelette
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ISSUE NO. 24 April 2022
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BSHM - 101H | GROUP 1
UNDERSTANDING THE EGGS COMPOSITION:
THE YOLK IS HIGH IN BOTH FAT AND PROTEIN, AND IT CONTAINS IRON AND SEVERAL VITAMINS. ITS COLOR RANGES FROM LIGHT TO DARK YELLOW, DEPENDING ON THE DIET OF THE CHICKEN.
THE WHITE IS PRIMARILY ALBUMIN PROTEIN, WHICH IS CLEAR SOLUBLE WHEN RAW BUT WHITE AND FIRM WHEN COAGULATED. THE WHITE ALSO CONTAIN SULFUR. THE WHITE HAS TWO PARTS: A THICK PORTION THAT SURROUND THE YOLK AND A THINNER, MORE LIQUID PORTION OUTSIDE OF THIS.
THE SHELL NOT THE PERFECT PACKAGE, IN SPITE OF WHAT YOU HAVE HEARD. NOT ONLY IS IT FRAGILE BUT IT IS ALSO POROUS, ALLOWING ODORS AND FLAVORS TO BE ABSORBED BY THE EGG AND ALLOWING THE EGG TO LOSE MOISTURE EVEN IF UNBROKEN.
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25 WAYS TO COOK
eggs G R O U P
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ingredients ¼ avocado seeded and peeled 1 slice whole grain bread or bread of choice Sea salt to taste Freshly cracked black pepper to taste 2 teaspoons white vinegar 1 large eggs
instructions 1. o Toast the bread in a toaster until golden and crispy, place the quarter avocado over the toast, slice it and mash it on top of the toast. Top with eggs of choice, and season with salt and pepper, to taste.
Avocado Toast with Egg 1 servings
15 minutes
2. Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.
Quick and easy Avocado Toast with Egg – fried, scrambled, and poached. It’s a simple healthy protein-packed breakfast, snack or even light meal
ingredients 1/2 c. olive oil, plus 3 tbsp. for frying eggs 2 large eggs 2 slices bread 1/4 c. chopped fresh basil arugula goat cheese
instructions 1.Crack 1 egg into each of 2 small cups. In 10inch nonstick skillet, heat 3 tablespoons oil on medium-high until very hot. Carefully add eggs; stand back, as oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2
Basil Arugula Crispy Egg Toast 2 servings
15 minutes
minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper. 2.In blender, combine 1/2 cup olive oil with chopped fresh basil. Toast 2 slices of bread. Top each with arugula, crumbled goat cheese and one crispy egg. Drizzle with basil oil.
Quick and easy Avocado Toast with Egg – fried, scrambled, and poached. It’s a simple healthy protein-packed breakfast, snack or even light meal
ingredients 1/2 cup butter, cubed 1 tablespoon prepared pesto 4 large egg yolks 2 tablespoons water 1 tablespoon lemon juice 2 teaspoons white vinegar 4 large eggs 8 thin slices prosciutto or deli ham 4 fresh basil leaves 4 slices tomato 4 slices Italian bread (1 inch thick), toasted
instructions 1. In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very
Italian Eggs Benedict with Pesto Hollandaise
slowly drizzle in warm melted butter mixture, whisking constantly. 2. .Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. 3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. 4. To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.
2 servings
15 minutes
instructions 1. Melt the butter in a 8-inch nonstick skillet over medium-high. Add the chicken and season with salt and pepper. Cook, stirring, until browned, 3 to 4 minutes. Add the onion and cook until translucent, 2 minutes more. Add 1 tablespoon of Demi-glace and the ketchup, then stir in the rice. Cook until the rice is warmed through, 1 to 2 minutes more. Place into the mold and invert on a plate. Keep the mold over the top to keep the rice warm while you prepare the eggs. 2. Meanwhile, beat the cream, milk, and eggs in a medium bowl. Strain through a fine mesh strainer into another bowl. 3. Wipe the skillet you used for the rice clean, then heat over high. Add the oil and, when the oil is shimmering, add the egg mixture and immediately use chopsticks to vigorously stir and scramble. When the egg is about halfway cooked (this happens quickly!), 30 to 45 seconds, evenly distribute the soft cards across the surface of the pan. Let the eggs cook, undisturbed, to set up slightly, 20 to 25 seconds. Use the chopsticks to loosen the perimeter of
Japanese Omurice Omelette 1 servings
25 minutes
the omelette from the pan, then, starting from the edge directly opposite the handle, fold the omelette up about 1-inch. Remove the pan
A decadent Japanese omelette drizzled with demi-
from the stove and hold the handle securely
glace that eats like dinner.
with your dominant hand. Use your non dominant hand to briskly tap the top of your
ingredients
wrist to gently roll the omelette over itself and towards you. When the omelette is completely rolled, return the pan to the stove to cook for a few seconds, just to seal the seam. Remove from the heat. 4. Remove the mold from the rice. Roll the
1 tablespoon unsalted butter ¼ cup|60 grams boneless, skinless, chicken thigh, diced kosher salt and freshly ground black pepper, to taste ½ cup|60 grams diced yellow onion
omelette out of the pan and onto the rice. Serve
½ cup|160 grams plus 1 tablespoon demi-glace, warmed
immediately. At the table, use a thin, sharp
2 tablespoons spiced ketchup
knife to slice open the omelette. The thin skin
¾ cup|110 grams cooked short grain rice
of the omelette will unfold and soft scrambled
3 large eggs
eggs within will pour out over the rice. Drizzle
1 tablespoon whole milk
with the remaining ½ cup of Demi-glace and
1 tablespoon heavy cream
serve.
1 tablespoon canola oil
ingredients 8 large eggs 2 tablespoons 2% milk 1 teaspoon lemon-pepper seasoning 1/2 teaspoon dried basil 2 tablespoons butter, divided 1 tablespoon minced fresh chives 1 tablespoon olive oil 1/2 pound sliced fresh mushrooms 6 slices French bread (1 inch thick), toasted 3 ounces Brie cheese, cut into 6 slices 1 medium ripe avocado, peeled and thinly sliced
instructions 1. Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and
Mushroom-Avocado Eggs on Toast
basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over
6 servings
25 minutes
medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.
Avocado toast with an egg is creamy, crunchy, and
2. Meanwhile, in another skillet, heat oil
filling. It's a tasty and easy breakfast, snack, or light
and remaining butter over medium-
supper! Because avocado browns with time, it's
high heat. Add mushrooms; cook and
preferable to eat it right away.
stir 6-8 minutes or until tender. 3. Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.
ingredients 1/3 c. mayonnaise 1/4 c. grated Parmesan cheese 6 slices Texas toast-style bread 6 large eggs kosher salt and freshly ground pepper hot sauce, optional
instructions 1.Stir together mayonnaise and cheese in a bowl. Spread on both sides of each bread slice, dividing evenly. Cut a 3-inch circle from the center of each bread slice. 2.Heat a large nonstick skillet over medium
Parmesan Egg-in-a-Hole 6 servings
20 minutes
heat. Working in batches, cook bread until golden brown on one side, 1 to 2 minutes. Turn and immediately crack an egg into the hole of each slice; season with salt and pepper. Reduce heat to medium-low and partially cover pan. Cook until eggs are set, about 3 to 4 minutes. Repeat with remaining bread and eggs. Cook bread rounds until golden, about 1 to 2 minutes per side. 3.Serve with hot sauce, if desired.
With Parmesan cheese and fiery hot sauce, the classic egg-in-a-hole breakfast meal gets a simple and tasty boost.
ingredients 2 tbsp. white wine vinegar 1 small shallot, finely chopped 1/2 tsp. fresh thyme, plus more for sprinkling Kosher salt and pepper 4 large eggs 1 tbsp. olive oil 2 tsp. whole-grain mustard 1 tbsp. chopped parsley, plus more for sprinkling 4 thick slices country bread, toasted Mayonnaise, for spreading
instructions 1.In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes. 2.Meanwhile, heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid
Jammy Egg Toasts 2 servings
15 minutes
This quick 15-minute breakfast has the ideal egg: not too runny, not too solid, but somewhere in the
simmer, gently add eggs and simmer 6
middle. For a more upscale taste, drizzle with
minutes. Immediately transfer eggs to ice
shallot vinaigrette.
water to stop cooking. Drain and peel eggs. 3.Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired
ingredients 12 large eggs 1-1/2 cups 2% milk, divided 1/2 to 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons diced pimientos 2
tablespoons
minced
fresh
parsley or chives 2 tablespoons all-purpose flour 1/4 cup butter, cubed
instructions 1.In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos and parsley. In a small bowl, combine flour and remaining 1/2 cup milk until smooth; stir into egg mixture. In a large cast-iron or other heavy skillet, melt butter over medium
Festive Scrambled Eggs 2 servings
15 minutes
heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.
An egg dish as easy as the simple scrambled eggs, elevated to a whole new level of taste using red pimientos, and fresh green parsley or chives.
ingredients 3 bacon strips, chopped 4 medium fresh mushrooms, sliced 4 large eggs 1/4 teaspoon salt 2 teaspoons butter, divided 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup 2% milk 3 tablespoons shredded cheddar cheese 1 teaspoon shredded Parmesan cheese 1 teaspoon taco seasoning Optional
toppings:
Shredded
lettuce,
chopped tomatoes and thinly sliced green onions
instructions 1. In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp,
Bacon & Mushroom Omelette 2 servings
25 minutes
stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. 2. In a small bowl, whisk eggs and salt. In the
This dish gave color to the well known mundane, ordinary breakfast omelet by only using common
skillet, heat 1 teaspoon butter over medium-
ingredients such as bacon strips, mushrooms,
high heat. Pour in half of the egg mixture. It
cheddar, parmesan, taco seasoning with an
should set immediately at edges. 3. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet. 4. For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. 5. Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
optional shredded lettuce and chopped tomatoes for toppings.
ingredients 6 bacon strips 6 cups frozen cubed hash brown potatoes 3/4 cup chopped green pepper 1/2 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 6 large eggs 1/2 cup shredded cheddar cheese
instructions 1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2
Country Brunch Skillet 6 servings
15 minutes
minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. 2. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.
A flavorful egg dish that can be quickly made; country brunch skillet is a tasty skillet egg dish made up of bacon strips, green peppers, onions, and cubed hash brown, and cheddar cheese.
ingredients Pico de gallo* 2 medium ripe tomatoes, chopped (about 1 ½ cups) ¼ cup finely chopped white onion ¼ cup chopped fresh cilantro 2 tablespoons lime juice (about 1 medium lime) ¼ teaspoon fine-grain sea salt Refried beans 2 teaspoons extra-virgin olive oil ¼ cup finely chopped white onion ¼ teaspoon fine-grain sea salt 1 teaspoon ground cumin 1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans ¼ cup water Freshly ground black pepper, to taste ½ teaspoon lime juice Everything else
Fresh Huevos Rancheros 4 servings
45 minutes
Huevos rancheros (Spanish for "ranch eggs") is a traditional Mexican breakfast dish that consists of corn tortillas and
1 ½ cups (12 ounces) of your favorite red
fried eggs smothered in salsa. It's the ideal vegetarian meal.
salsa, either homemade or jarred
It's also perfect for when someone needs a protein boost or a
4 teaspoons extra-virgin olive oil, divided 4 eggs 4 corn tortillas ½ cup shredded Monterey Jack cheese (optional) Freshly ground black pepper Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
hearty, quick meal.
instructions To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later. To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes. 3. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
Fresh Huevos Rancheros
4 servings
45 minutes
instructions 4. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve. 5. Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won’t condense as much but it’ll work!) 6. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. If using Jack cheese, sprinkle it over the tortillas. Set aside.
7. To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs. 8. Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like 9. Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.
ingredients 12 eggs 3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt) ½ teaspoon salt 1 cup (4 ounces) grated or crumbled cheese 3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens) 1 tablespoon olive oil Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)
instructions 1. Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked
Frittata 2 servings
15 minutes
methods (casserole or mini/muffins). 2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and
Frittata is an egg-based Italian dish comparable to an omelette, crustless quiche, or scrambled eggs
whites are blended. Whisk in all or half
that has a mixture of eggs and dairy, but with
of the cheese (you can reserve the other
frittata, various ingredients such as meats, cheeses,
half for topping the frittata before
and vegetables are added. Frittata is an Italian
baking, if desired). Set the mixture
word that means "fried" in English. It is usually
aside. 3. In a 12-inch cast iron skillet (or any other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
served at room temperature because it is ideal for brunch preparation.
4. Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now 5. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve. 6. Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now. 7. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve. 8 Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now. 9. Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.
ingredients 2 tablespoons olive oil 1 medium onion diced 1 red bell pepper seeded and diced 4 garlic cloves finely chopped 2 teaspoon paprika 1 teaspoon cumin ¼ teaspoon chili powder 1 28-ounce can whole peeled tomatoes 6 large eggs salt and pepper to taste 1 small bunch fresh cilantro chopped 1 small bunch fresh parsley chopped
instructions 1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes
Shakshuka Recipe 6 servings
15 minutes
or until the onion becomes translucent. 2. Add garlic and spices and cook an additional minute. 3. Pour the can of tomatoes and juice into
Shakshouka is a Maghrebi dish that consists of poached eggs in a sauce made of tomatoes, olive
the pan and break down the tomatoes
oil, peppers, onion, and garlic, which is usually
using a large spoon. Season with salt and
seasoned with cumin, paprika, and cayenne pepper.
pepper and bring the sauce to a simmer.
This breakfast food is famous throughout North
4. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. 5. Garnish with chopped cilantro and parsley.
Africa and the Middle East and is said to have originated in Tunisia. It can be served for breakfast, lunch, or dinner because it is so nutritious.
ingredients 4 large eggs 5 Tablespoons water or broth - see Note 1 ⅓ teaspoon sea salt 1 teaspoon toasted sesame oil pinch of black pepper chopped green onions - for garnish sesame seeds - for garnish
instructions Mix: Mix the eggs, water or broth, and sea salt together in a small bowl until the yolks and whites are well combined. Optional: strain the mixer for a finer texture. Partially cook eggs: Heat a small pot over medium heat. I used a Korean earthenware pot (ttukbaegi) that holds
KOREAN STEAMED EGGS | GYERAN JJIM ( )
계란찜
about 2 cups of liquid. Pour the egg mixture in and continue stirring with a spoon, scraping the bottom and sides.
4 servings
10 minutes
When the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat.
Korean steamed eggs, also called 'Gyeran Jjim' in
Cover the pot with a domed lid or a
Korea, is a delicious and easy Korean side dish
heat safe bowl to steam the eggs. Steam
that's made with eggs, water or broth, and
for 2 to 3 minutes or until you see steam
seasoned with salt, sesame oil, and green onions.
escaping from the lid. See Note 2. Uncover the eggs and garnish with green onions, sesame oil, sesame seeds,
This egg side dish can also be called Korean volcano steamed eggs because of it's volcanic cone
and black pepper. Serve immediately
shape and the steam that's released during the
and enjoy!
cooking process.
ingredients 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika, for garnish
instructions 1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from
Classic Deviled Eggs 4 servings
15 minutes
heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. 2. Crack egg shells and carefully peel under cool running water. Gently dry
Deviled eggs are a classic hard boiled egg preparation. The cooked yolks are combined with creamy flavorful ingredients like mayo and
with paper towels. Slice the eggs in half
mustard and the whites are filled with this
lengthwise, removing yolks to a medium
delightful, bright and velvety filling to make a one
bowl, and placing the whites on a
to two bite egg appetizer that is beloved for
serving platter. Mash the yolks into a
holidays.
fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. 3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
ingredients 1 refrigerated pie crust 6 large eggs ¾ cup milk or cream ¾ teaspoon salt ¼ teaspoon black pepper 1 cup cooked ham chopped 1 ½ cups shredded cheese divided 3 tablespoons green onions
instructions Preheat oven to 375°F. Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired. In a large bowl, whisk together eggs, milk, salt and pepper. Sprinkle ham, 1 cup of cheese, and green
Quiche 6 servings
50 minutes
onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture. Bake for 35-40 minutes until the center
Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are
is completely set. Let cool for 5-10
milk, cream, and eggs. The add-ins vary and can
minutes before slicing and serving.
include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese.
ingredients 4 ½ tablespoons unsalted butter, divided 2 tablespoons extra virgin olive oil 3 cups frozen, shredded potatoes 3 large eggs ½ cup shredded white cheddar 1 tablespoon thinly sliced chives salt and pepper to taste
instructions Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes. Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.
Cheesy Hash Brown and Eggs 2 servings
15 minutes
Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper. Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes. Remove skillet from the oven and dot each pocket within the potatoes with 1 teaspoon butter. Add a cracked egg into each pocket, top the potatoes with shredded cheese and return the skillet to the oven for 8 to 10 minutes or until the egg whites are set, with the yolks still creamy and the top of the potatoes are golden brown. Season with salt and pepper and finish with a sprinkle of chives. Serve.
A recipe for Simple Cheesy Skillet Hash Browns and Eggs. The eggs are cooked so the yolks are runny, and the hash browns are crispy. This recipe makes a delicious one skillet breakfast!
ingredients 1/4 pound sliced smoked salmon 12 eggs 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons butter 12 to 15 blades of fresh chives, finely chopped
instructions 1. Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. 2. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper.
Scrambled Eggs with Smoked Salmon 6 servings
16 minutes
Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but
These easy smoked salmon scrambled eggs are fluffy, creamy, and packed with flavor! They’re ready in just a few minutes and are sure to be a
remain wet, stir in chopped salmon.
hit.This is also a perfect breakfast (or breakfast-
Remove pan from the stove and place
for-dinner!) dish when you’re craving something
on a trivet. Garnish the eggs with
fun but don’t want to spend a lot of time in the
remaining salmon and chives and serve
kitchen.
right out of the warm pan. 3. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
ingredients 1 pound bulk pork sausage 1 small onion, chopped 1/2 green pepper, chopped 1 can (4 ounces) mushroom stems and pieces, drained 1 tablespoon butter 6 large eggs, beaten 8 flour tortillas (8 inches), warmed 1 cup shredded cheddar cheese Salsa, optional
instructions 1. In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender. 2. In another skillet, melt butter over medium-high heat. Add eggs; cook and
Sausage Breakfast Burritos 8 servings
20 minutes
stir until set. 3. Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.
These Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.
ingredients 3 large eggs, separated Kosher salt and freshly ground black pepper 2 ounces (55g) grated Gruyère or cheddar cheese, divided Minced fresh chives (optional) 1
tablespoon
(15g)
unsalted
butter
instructions 1. In medium bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed. 2. In separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with whisk attachment, beat egg whites until firm, glossy peaks form.
Omelette Souffle with Cheese 1 servings
10 minutes
3. Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser
Much simpler than a classic soufflé, this soufflé
consistency. Mix in half the cheese as well as
omelette is cooked in a skillet on the stovetop and
the chives, if using. Add remaining beaten
requires little more than eggs, cheese, and a couple
whites, and, using a silicone spatula, gently
of extra minutes to beat the whites.
fold them into the soufflé base just until well combined. 4. In a 9- or 10-inch nonstick skillet, melt butter over medium heat until foaming. Scrape soufflé base into pan. Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set (or even a little loose still, if you prefer). Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer. 5. Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve right away.
ingredients 9 tablespoons sugar 12 egg yolks, from large eggs 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk
instructions 1. Place 3 tablespoons of sugar in each of the three llaneras. 2. Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid. 3. Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo 4. Remove from heat and allow caramel to cool and harden. Repeat the process with
Leche Flan 12 servings
1 hr 15 minutes
the remaining llanera. 5. In a bowl, combine egg yolks and condensed milk. Whisk to combine. 6. Add evaporated milk, gently stirring in a circular motion until blended. 7. Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites. 8. Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath).. 9. Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean. 10. Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.
Leche flan or crème caramel is a custard dessert with a layer of clear caramel sauce on top. It is popular Filipino dessert composed of custard atop a pool of easy homemade caramel, baked in a flan mold to creamy perfection. It can be steamed or baked.
ingredients 6 pcs egg yolks from large eggs room temperature 2 pcs egg whites from large eggs whipped to stiff peaks 1 10-oz can condensed milk 1
cup
evaporated
milk
microwave for 1 minute on high ½ tsp vanilla extract ¼ tsp salt 1 9-inch pie shell
instructions Preheat oven to 350F. Thaw pie crust according to package instructions while you work on your filling. In a large bowl, stir 6 egg yolks, 1 10-oz can condensed milk, 1 cup warm evaporated milk, 1/2 tsp vanilla extract
Egg Pie 12 servings
1 hr 30 minutes
and 1/4 tsp salt until incorporated. Add your stiff egg whites and gently stir until the mixture is foamy. Strain mixture into pie crust. You’ll notice that foam will accumulate on your strainer. Gently scoop this onto the top of your egg pie. Ensure that you’re only scooping the foam out. Leave the other stuff behind and throw out. Place pie on a baking sheet and bake at 350F. After 15 minutes, lower temperature to 325F and continue baking for 30-45 minutes or until the top of the egg pie is dark brown and the sides are set but the centre is still slightly jiggly (see post for more tips on how to test for doneness). Rotate your baking sheet halfway through baking. Allow to cool so the pie can set completely before serving. You can also refrigerate and serve cold.
Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics.
ingredients 2 tbsp sunflower oil 2 onions , thinly sliced 2 heaped tbsp curry paste (we used Patak's Tikka Masala) 400g can chopped tomato 8 eggs 140g frozen pea 4 tbsp Greek yogurt rice and mango chutney to serve
instructions Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins
Creamy Egg Curry 4 servings
20 minutes
until you have a rich sauce. Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry
It is an Indian dish perfect for eating when you have a bad day. It is ideal for serving your family since it has a very flavourful taste and is delicious.
and simmer for another 2-3 mins. Put
The ingredients used in this dish complement each
the eggs into the pan, spoon the curry
other.
sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
ingredients 3 Eggs (150g) 2 Tbsp Soy Milk (30g) 3 pinches of Salt (1g) 1 Canned Tuna (70g) 1 Scallion (2g) 1 Tbsp Oil for cooking
instructions 1. repare fillings: Chop scallion, and drain the oil (or water) in a canned tuna. 2. Make an egg mixture: Beat eggs in a bowl, add fillings, salt, and soy milk, and mix. 3. Prepare a pan: Heat a Japanese omelet
Tuna & Scallion Tamagoyaki 6-7 servings
15 minutes
pan over medium heat, add oil and wipe off excess oil with a paper towel. 4. 1st layer: The egg mixture is added in 3 times. Pour ⅓ of the egg mixture, and when the surface is still soft and the
It is a staple side dish in Japanese home cooking. It's great for breakfast, lunch, dinner, or any meal. If you are looking for a different variation of tamagoyaki,
bottom is cooked, roll it 3 to 4 times
tuna and scallion tamagoyaki is perfect for you
from the back and move to the back.
because they are more flavourful.
5. 2nd layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. When the surface is almost cooked, roll it 3 to 4 times from the back and move to the back. 6. 3rd layer: Repeat step 5.
ingredients 3 large eggs 1 tablespoon butter ¼ cup diced smoked ham 2 tablespoons diced onion 2 tablespoons diced green bell pepper salt and freshly ground black pepper to taste ⅓ cup shredded Cheddar cheese 1 pinch cayenne pepper
instructions 1. Beat eggs until just combined; do not over-beat. 2. Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over
Denver Omelette 1 servings
20 minutes
medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes. 3. Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while
It is a classic diner food and an easy breakfast dish to make at home and customize according to your taste. It is known for its firmer texture and
shaking the pan to ensure ingredients are
caramelized flavor. The classic Denver omelet
evenly distributed. Quickly run the
usually has ham, peppers and onions, often plus
spatula along the edges of the omelet.
some kind of cheese.
4. Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.
REFERENCES https://www.goodhousekeeping.com/food-recipes/easy/g428/easy-eggrecipes/?slide=21 https://www.tasteofhome.com/recipes/italian-eggs-benedict-with-pestohollandaise/ https://www.tasteofhome.com/recipes/mushroom-avocado-eggs-ontoast/ https://www.countryliving.com/food-drinks/recipes/a41630/parmesanegg-in-hole-recipe/ https://www.goodhousekeeping.com/food-recipes/a38039891/jammyegg-toasts-recipe/ https://www.tasteofhome.com/recipes/festive-scrambled-eggs/ https://www.tasteofhome.com/recipes/bacon-mushroom-omelets/ https://www.tasteofhome.com/recipes/country-brunch-skillet/ https://cookieandkate.com/huevos-rancheros-recipe/ https://cookieandkate.com/best-frittata-recipe/ https://downshiftology.com/recipes/shakshuka/ https://drivemehungry.com/korean-steamed-eggs-gyeran-jjim/ https://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe1911032 https://www.spendwithpennies.com/easy-quiche-recipe/ https://www.spoonforkbacon.com/simple-cheesy-skillet-hash-brownsand-eggs/ https://www.foodnetwork.com/recipes/rachael-ray/scrambled-eggs-withsmoked-salmon-recipe-1913617 https://www.tasteofhome.com/recipes/sausage-breakfast-burritos/ https://www.seriouseats.com/omelette-souffle-with-cheese https://www.kawalingpinoy.com/leche-flan/ https://theunlikelybaker.com/filipino-egg-pie-recipe/ https://www.bbcgoodfood.com/recipes/creamy-egg-curry https://chefjacooks.com/en/tuna-and-green-onion-tamagoyaki-japaneserolled-egg/ https://www.allrecipes.com/recipe/263567/the-denver-omelet/
*Note: Majority of the photos are retrieved from PINTEREST
ARRIVEDERCI "till we meet again..."
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BSHM 101H | GROUP 1