* Exported from MasterCook *

Basic Egg Preparation

Recipe By :Tony & Margaret Blakemore from 500 recipes Marguerit.Patten
Serving Size : 1 Preparation Time :0:10
Categories : Breakfast Eggs-Omelettes-Quiche
Low Carb 0-5

Amount Measure Ingredient -- Preparation Method
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2 eggs

BOILED:
Most people like their eggs just set. Put enough water in the pan to just cover the eggs. Boil for about 3 1/2 minutes. Allow four minutes if the eggs are very fresh. Hard boiled 7-10 minutes. If the eggs crack in the water quickly add a drop of vinegar and the contents will not spill out and spoil. When hard boiled eggs are cooked, crack the shell and lower into cold water. This prevents a dark ring forming round the yolk.
FRIED:
If cooking bacon use the residual fat to cook your eggs, otherwise use a small blob of butter. Break the egg into a saucer and gently slide into pan. Let the egg set before repeating
POACHED:
Bring the water to the boil and turn down to simmer. Use the saucer again and slide egg into individual poacers. Normally about four in the pan. Sprinkle herbs, spices,crumbed bacon or fine chopped vegetables into the egg. Cook for about 3 1/2 minutes. Season and serve.
SCRAMBLED:
Beat eggs, season with salt & pepper. For softer mixture add 1 Tablespoon of milk per egg. Heat aknob of butter in pan and pour en egg mixture. Cook very slowly stirring until set. Remove while still slightly liquid as eggs will stiffen on plate.
Add heated small chicken, ham or shrimp pieces to mixture before cooking. Use tomatoe or cheese for variety.



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Per serving: 131 Calories (kcal); 9g Total Fat; (62% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES :Author Tony Blakemore
1.2 carbs, 0.3 fibre, 12.0 prot. per serve


Nutr. Assoc. : 0 0

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