Below are some simple egg recipes and tips for you. Enjoy! Remember to click the "Next" button at the bottom of the page for more egg recipes

Tips for cooking scrambled eggs

How to get the best results Always use Fresh Eggs, preferably free range. Always break eggs into a small bowl before adding them to any cooking, in case there is anything wrong with the egg, plus it is easier to remove any pieces of shell prior to adding eggs to any mixes. Always use a non-stick pan, and use a wooden spoon for best results and easy cleaning. Use tepid milk (slightly warm)- not straight from the refridgerator. Don't over-stir the egg mix - think of these as folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go, as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one, or use a large non-stick electric frypan.

Creamy Scrambled Eggs Recipe Ingredients: 8 eggs 1/4 cup milk (room temperature or slightly warmed) 1/4 teaspoon salt 1 dash of black pepper 2 tablespoons butter 8 ounces cream cheese, cut into 1/2" cubes (approx 1cm) 1 tablespoon chopped fresh spring onion tops (only the green part of onion) 1 teaspoon chopped fresh parsley for garnish Method: In a large bowl beat together the eggs, onion tops, milk, salt & pepper. In a large, lightly oiled pan (or electric frypan), heat the butter to sizzling (‘bubbling’ not burning). Pour in the egg mixture. When the eggs just begin to set on the bottom, run a spatula underneath, lifting up allowing the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces. Continue cooking on a medium heat (not so hot that it starts browning or burning), stirring to break up the mix. When the eggs are set, the cheese will be melted. Serve immediately, and garnish with some fresh parsley. Extra Garnishes: Serve with 1-2 slices of toast cut into strips. Cut each slice of toast into 4 strips, and place nicely on the side of the ‘Creamy Scrambled Eggs’. * You can also add a few slices of fresh tomatoes (cold not cooked) Makes 4 serves and is simply delicious. ~*~*~*~*~*~*~*~*~*~ Back to the Top

Quick Scrambled Eggs for One Serve Ingredients · 2 large free range eggs · 6 tbsp (1 tablespoon = 2 dessert spoons) of single cream (not thickened cream) or full cream milk · a knob of butter Method 1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency. 2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. *Don't allow the butter to brown or it will discolour the eggs. 3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again. 4. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking in their own heat. 5. Give a final stir and serve the velvety scrambled eggs immediately. (Simply double or triple (or more) ingredients for extra serves)

Making Omelettes

* Tips for making great Omelettes The correct pan is important for successful omelette making. For a 2 or 3 egg omelette, a 6-8inch (15-20 cm) pan is a good size. It should be shallow with slopping sides to make it easy to slide the finished omelette out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelette, plus the egg mix will spread too far across a large pan. A 6 or 8 egg omelette can be prepared in an electric frying pan, as it provides an even source of heat. If cooking for more than one person, it is always better to prepare several individual omelettes, rather than one large omelette. You'll find each will be lighter, fluffier, and easier to handle. Individual omelette’s can be quickly made in succession and held on serving plates in a warm oven. A good quality non-stick coating on the pan simplifies omelette making. Give an uncoated pan an almost stick free surface by treating with salt: Heat pan, and then remove from heat. Add 1 tsp (5 ml) or more of salt and dry-scrub thoroughly with paper towel. Empty salt from pan and repeat until salt remains white. The salt acts as an abrasive, leaving a satiny smooth surface. Wipe pan clean. The pan is hot enough to start cooking your omelette when a drop of water will roll around instead of bursting into steam immediately. Water, (not milk), is recommended for omelette egg mixtures. The water turns to steam, producing a light, airy omelette. Milk is great for creamy scrambled eggs but omelettes require water to give them their lightness. Of course, you can still use milk, but do try making your omelette with water to see the difference. Remember that omelettes, like scrambled eggs, cook very quickly, so always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs. There are two main types of omelette; the simple rolled or folded omelette or the thicker flat omelette. Back to the Top

Tips for successfully making Omelettes

The correct pan is important for successful omelette making. For a 2 or 3 egg omelette, an 8-inch (20 cm) pan is a good size. It should be shallow with slopping sides to make it easy to slide the finished omelette out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelette, plus the egg mix will spread too far across a large pan. A 6 or 8 egg omelette can be prepared in an electric frying pan, as it provides an even source of heat. If cooking for more than one person, it is always better to prepare several individual omelettes, rather than one large omelette. You'll find each will be lighter, fluffier, and easier to handle. Individual omelette’s can be quickly made in succession and held on serving plates in a warm oven. A good quality non-stick coating on the pan simplifies omelette making. Give an uncoated pan an almost stick free surface by treating with salt: Heat pan, and then remove from heat. Add 1 tsp (5 ml) or more of salt and dry-scrub thoroughly with paper towel. Empty salt from pan and repeat until salt remains white. The salt acts as an abrasive, leaving a satiny smooth surface. Wipe pan clean. The pan is hot enough to start cooking your omelette when a drop of water will roll around instead of bursting into steam immediately. Water, (not milk), is recommended for omelette egg mixtures. The water turns to steam, producing a light, airy omelette. Milk is great for creamy scrambled eggs but omelettes require water to give them their lightness. Of course, you can still use milk, but do try making your omelette with water to see the difference. Remember that omelettes, like scrambled eggs, cook very quickly, so always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs.

Recipe for a Plain Folded Omelette Ingredients: · 2 -3 eggs · 1 tbsp of water (not chilled) – or milk of you really prefer it. · salt and pepper · knob of butter for frying Method 1. Break the eggs into a bowl, and add the water (or milk), salt and pepper. 2. Beat the eggs gently with a fork, just until they combine together. Do not over beat them or whisk them to a froth. 3. Place the frying pan on the stove and warm the pan over a moderate heat before adding the butter. 4. Add the butter and turn the heat up a fraction. As the butter is melting, tilt the pan so that the bottom and sides are both coated with the butter. 5. Once the butter begins to foam, carefully add the eggs to the centre of the pan, tilting the pan so that the eggs spread out evenly over the bottom. 6. Cook over a moderate heat. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all sides have been moved. 7. Cook until the eggs have set on the bottom but the top is still a little moist. The underside should be a golden brown in colour. At this stage, lift up the edge of one side of the omelette and fold this half so that is covers the other half and sits neatly on top. Do not break the omelette in half. 8. Loosen the omelette away from the pan and tip out onto a warmed plate. Serve immediately. 9. NOTE: If you are adding any fillings, follow the instructions below. Some Folded Omelette Fillings: · Ham - add a handful of finely chopped ham just before folding the omelette in half. · Cheese - grate 1 oz (30 g) of Cheddar or Gruyere and add to the eggs in the bowl before cooking. · Fine herbs - chop up some fresh parsley, tarragon and chives and add to the eggs before beating with a fork. · Mushrooms - slice mushrooms and sauté in a little butter. Add just before folding. · Tomatoes - add some cooked chopped tomatoes (or canned diced tomatoes heated in the microwave) before folding. · Prawns - add a handful of cooked peeled prawns a minute or two before folding the omelette

Back to the Top Please click the 'Next' button below for more yummy egg recipes. Small Business Voip

|Privacy Policy|EWDesign ©2004-2008 All Rights Reserved|