BASIC OMELETTE SCRAMBLED EGGS

Ingredients Ingredients
2 large free-range eggs
1 small knob of unsalted butter 2 large free range eggs
1 small handful of grated Cheddar cheese , 6 tbsp single cream or full cream milk
(optional) a knob of butter

Method Method
For a basic omelette, crack the eggs into a
mixing bowl with a pinch of sea salt and black Lightly whisk the eggs, cream and a pinch of
pepper. Beat well with a fork. salt together until the mixture has just one
Heat a small knob of butter in a small frying consistency.
pan on a low heat, and once melted and Heat a small non-stick frying pan for a minute
bubbling, add the eggs and move the pan or so, then add the butter and let it melt. Dont
around to spread them out evenly. allow the butter to brown or it will discolour the
When the omelette begins to cook and firm eggs.
up, but still has a little raw egg on top, sprinkle Pour in the egg mixture and let it sit, without
over the cheese (if using). I sometimes grate stirring, for 20 seconds. Stir with a wooden
mine directly on to the omelette. spoon, lifting and folding it over from the
Using a spatula, ease around the edges of the bottom of the pan.
omelette, then fold it over in half. When it starts Let it sit for another 10 seconds then stir and
to turn golden brown underneath, remove the fold again.
pan from the heat and slide the omelette on Repeat until the eggs are softly set and slightly
to a plate. runny in places. Remove from the heat and
leave for a moment to finish cooking.
Give a final stir and serve the velvety scramble
without delay.
 FRIED EGG DEVILED EGG

INGREDIENTS Ingredients

Butter 6 large eggs 2 tablespoons mayonnaise 1 1/2

2 to 4 Eggs tablespoons sweet pickle relish 1 teaspoon
Salt and Pepper prepared mustard 1/8 teaspoon salt Dash of
pepper Garnish: paprika
DIRECTIONS
Methods
For Over-Easy or Over-Hard Eggs: HEAT 2 tsp.
butter in nonstick skillet over medium-high heat Step 1
until hot. Place eggs in a single layer in a saucepan;
add water to depth of 3 inches. Bring to a boil;
BREAK eggs and SLIP into pan, 1 at a time. cover, remove from heat, and let stand 15
IMMEDIATELY reduce heat to low. minutes.

COOK SLOWLY until whites are completely set Step 2

and yolks begin to thicken but are not hard, 5 Drain immediately and fill the saucepan with
to 6 minutes. SLIDE turner under each egg and cold water and ice. Tap each egg firmly on
carefully FLIP it over in pan. COOK second side the counter until cracks form all over the shell.
to desired doneness. SPRINKLE with salt and Peel under cold running water.
pepper. SERVE immediately.
Step 3
Slice eggs in half lengthwise, and carefully
For Basted Eggs: COOK as for Over-Easy or remove yolks. Mash yolks with mayonnaise.
Over-Hard Eggs, but use 2 Tbsp. butter. COOK Add relish, mustard, salt, and pepper; stir well.
until edges turn white. Begin BASTING eggs with Spoon yolk mixture into egg whites. Garnish, if
butter from pan. COVER pan between desired.
bastings and CONTINUE COOKING until whites
are completely set and yolks begin to thicken
but are not hard.

For Steam-Basted Eggs: COOK as for Over-Easy

or Over-Hard Eggs, but use 1 tsp. butter or a
light coating of cooking spray. COOK until
edges turn white. ADD 1 tsp. water to pan.
Cover pan tightly. CONTINUE COOKING until
whites are completely set and yolks begin to
thicken but are not hard.
 EGG SALAD EGG BENEDICT

INGREDIENTS INGREDIENTS:
6 HARD-BOILED EGGS, sliced 4 egg yolks
1/4 cup mayonnaise 3 1/2 tablespoons lemon juice
1 pinch ground white pepper
2 tsp. fresh lemon juice
1/8 teaspoon Worcestershire sauce
1 tbsp. minced onion
1 tablespoon water
1/4 tsp. salt 1 cup butter, melted
1/4 tsp. pepper
1/2 cup finely chopped celery 1/4 teaspoon salt
Lettuce leaves 8 eggs
1 teaspoon distilled white vinegar
DIRECTIONS 8 strips Canadian-style bacon
4 English muffins, split
RESERVE and refrigerate 4 center egg slices for 2 tablespoons butter, softened
DIRECTIONS:
garnish, if desired. CHOP remaining eggs.
To Make Hollandaise: Fill the bottom of a double
boiler part-way with water. Make sure that water
MIX mayonnaise, lemon juice, onion, salt and does not touch the top pan. Bring water to a gentle
pepper in medium bowl. ADD chopped eggs simmer. In the top of the double boiler, whisk
and celery; mix well. REFRIGERATE, covered, to together egg yolks, lemon juice, white pepper,
blend flavors. Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2
SERVE on lettuce leaves, garnished with tablespoons at a time while whisking yolks
reserved egg slices. constantly. If hollandaise begins to get too thick,
add a teaspoon or two of hot water. Continue
whisking until all butter is incorporated. Whisk in salt,
then remove from heat. Place a lid on pan to keep
sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a
large saucepan with 3 inches of water. Bring water
to a gentle simmer, then add vinegar. Carefully
break eggs into simmering water, and allow to cook
for 2 1/2 to 3 minutes. Yolks should still be soft in
center. Remove eggs from water with a slotted
spoon and set on a warm plate
While eggs are poaching, brown the bacon in a
medium skillet over medium-high heat and toast
the English muffins on a baking sheet under the
broiler.
Spread toasted muffins with softened butter, and
top each one with a slice of bacon, followed by
one poached egg. Place 2 muffins on each plate
and drizzle with hollandaise sauce. Sprinkle with
chopped chives and serve immediately.
 GORDONS EGG
SCOTCH EGG
INGREDIENTS:
INGREDIENTS:
3 tbsp white wine vinegar 1 quart oil for frying
4 large free range eggs 4 eggs
2 toasting muffins 2 pounds pork sausage
1 batch hot hollandaise sauce (see 'Goes
well with' below) 4 cups dried bread crumbs, seasoned
4 slices Parma ham (or Serrano or 1 cup all-purpose flour
Bayonne) 4 eggs, beaten

DIRECTIONS: DIRECTIONS:

Bring a deep saucepan of water to the boil Preheat oven to 350 degrees F (175
(at least 2 litres) and add the vinegar. degrees C). Heat oil in deep-fryer to 375
Break the eggs into 4 separate coffee cups degrees F (190 degrees C).
or ramekins. Split the muffins, toast them Place eggs in saucepan and cover with
and warm some plates. water. Bring to boil. Cover, remove from
Swirl the vinegared water briskly to form a heat, and let eggs sit in hot water for 10 to
vortex and slide in an egg. It will curl round 12 minutes. Remove from hot water, cool
and set to a neat round shape. Cook for 2- and peel.
3 mins, then remove with a slotted spoon. Flatten the sausage and make a patty to
Repeat with the other eggs, one at a time, surround each egg. Very lightly flour the
re-swirling the water as you slide in the sausage and coat with beaten egg. Roll in
eggs. Spread some sauce on each muffin, bread crumbs to cover evenly.
scrunch a slice of ham on top, then top Deep fry until golden brown, or pan fry
with an egg. Spoon over the remaining while making sure each side is well
hollandaise and serve at once. cooked. Bake in the preheated oven for 10
minutes.
Cut in half and serve over a bed of lettuce
and sliced tomatoes for garnish. If mustard
is desired it looks beautiful over this.
 EGG SANDWICH STEAK AND EGGS

INGREDIENTS: INGREDIENTS:
8 eggs
1/2 cup mayonnaise 1 tablespoon vegetable oil
1 teaspoon prepared yellow mustard One 1-pound sirloin steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup chopped green onion
8 large eggs
salt and pepper to taste
1/4 teaspoon paprika DIRECTIONS:

DIRECTIONS: Preheat the oven 350 degrees F.

Preheat a large cast-iron skillet over medium
Place egg in a saucepan and cover with heat until hot, about 5 minutes. Raise the heat
cold water. Bring water to a boil and to high and add the oil. Season the steak
immediately remove from heat. Cover and generously with salt and pepper. Place the
let eggs stand in hot water for 10 to 12 steak in the skillet and cook, turning once, until
well-browned, about 4 minutes per side.
minutes. Remove from hot water, cool,
Transfer the steak in the skillet to the oven and
peel and chop.
cook for 5 minutes more for medium-rare.
Place the chopped eggs in a bowl, and stir
in the mayonnaise, mustard and green Transfer the steak to a cutting board. Cover it
onion. Season with salt, pepper and loosely with foil and let rest for 10 minutes
paprika. Stir and serve on your favorite before carving.
bread or crackers.
While the steak is resting, cook the eggs. Heat
2 skillets over medium-low. Melt a tablespoon
of butter in each pan. Break 4 eggs into each
skillet. Season the eggs lightly with salt and
pepper, and cook until the whites are just set,
about 3 1/2 minutes. (If you want the yolks to
be cooked through, cover, and continue
cooking for 1 to 2 minutes more.) Divide the
eggs among 4 warmed plates.

Cut the steak on the diagonal into thick slices.

Fan the steak slices on the plates and serve
immediately.
 Egg Drop Soup
EGG ROLL
Ingredients
INGREDIENTS: 20 m 4 servings 76 cals
1 pound ground pork 4 cups chicken broth, divided 1/8 teaspoon
1 teaspoon ground ginger ground ginger 2 tablespoons chopped fresh
1 teaspoon garlic powder chives 1/4 teaspoon salt 1 1/2 tablespoons
1 quart peanut oil for frying cornstarch 2 eggs 1 egg yolk Add all
2 tablespoons all-purpose flour ingredients to list

2 tablespoons water Directions

2 cups shredded cabbage Prep
10 m
2 ounces shredded carrots
Cook
8 (7 inch square) egg roll wrappers
10 m
2 tablespoons sesame seeds (optional) Ready In
20 m
DIRECTIONS: Reserve 3/4 cup of chicken broth, and pour
Season pork with ginger and garlic powder the rest into a large saucepan. Stir the salt,
and mix thoroughly. Heat mixture in a medium ginger and chives into the saucepan, and
skillet, stirring, until pork is cooked through and bring to a rolling boil. In a cup or small bowl, stir
no longer pink. Set aside. together the remaining broth and cornstarch
In another large skillet heat oil to about 375 until smooth. Set aside.
degrees F (190 degrees C) or medium high In a small bowl, whisk the eggs and egg yolk
heat. While oil is heating, combine flour and together using a fork. Drizzle egg a little at a
water in a bowl until they form a paste. In a time from the fork into the boiling broth
separate bowl combine the cabbage, carrots mixture. Egg should cook immediately. Once
and reserved pork mixture. Mix all together. the eggs have been dropped, stir in the
Lay out one egg roll skin with a corner pointed cornstarch mixture gradually until the soup is
toward you. Place about a 1/4 to 1/3 cup of the desired consistency.
the cabbage, carrot and pork mixture on egg
roll paper and fold corner up over the mixture.
Fold left and right corners toward the center
and continue to roll. Brush a bit of the flour
paste on the final corner to help seal the egg
roll.
Place egg rolls into heated oil and fry, turning
occasionally, until golden brown. Remove from
oil and drain on paper towels or rack. Put on
serving plate and top with sesame seeds if
desired.
 PICKLED EGGS Chive and Tarragon Egg Salad Mini
Sandwiches
Ingredients INGREDIENTS
6 Eggland's Best Eggs (large)
SERVINGS 1/4 cup canola mayonnaise
12 2 tablespoons finely chopped red onion
UNITS 1 tablespoon chopped chives
US 1 tablespoon chopped tarragon
12 hard-boiled eggs, peeled 1/4 teaspoon dry mustard
1 large empty sterilized glass jar 1/4 teaspoon salt
4 cups vinegar 1/8 teaspoon ground black pepper
1 teaspoon salt 8 slices seedless rye bread
2 medium onions, chopped
13 cup sugar PREPARATION
1 tablespoon pickling spices Place the eggs in a medium saucepan with
enough cold water to cover by 2 inches. Bring
Directions to a boil over high heat, cover, remove from
Put the peeled hardboiled eggs in the large the heat and let stand 12-14 minutes. Cool
jar. eggs under cold water; peel.
Boil the remaining ingredients together for 5
minutes. Finely chop the eggs then transfer them to a
Pour over the eggs in the jar. bowl and mash with a fork. Stir in the
Cover; leave on counter overnight. mayonnaise, onion, chives, tarragon, mustard,
Keeps in refrigerator for weeks, in theory. salt and pepper.
In reality, if you love pickled eggs, these will
disappear. Arrange 4 slices of the bread on a work surface
and divide the egg salad among them,
spreading it to the edges. Top with the
remaining bread and trim off the crusts to
make neat rectangles. Cut each sandwich in
half then cut each half on a diagonal to form
two triangles.
 Jalapeo Popper Egg Cups Mason Jar Omelets

INGREDIENTS INGREDIENTS

12 slices bacon nonstick cooking spray

10 large eggs 4 large eggs
1/4 c. sour cream 2/3 c. shredded Cheddar
1/2 c. shredded Cheddar 1/2 Onion, finely chopped
1/2 c. shredded mozzarella 1/2 c. ham, diced
2 jalapeos, 1 minced and 1 thinly sliced 1 red bell pepper, chopped
1 tsp. garlic powder kosher salt
kosher salt Freshly ground black pepper
Freshly ground black pepper 1 tbsp. freshly chopped chives
nonstick cooking spray
DIRECTIONS
DIRECTIONS
If baking, preheat oven to 350.
Preheat oven to 375. Grease two 16-ounce mason jars with nonstick
In a large skillet over medium heat, cook cooking spray.
bacon until slightly browned but still pliable. Set Crack two eggs into each jar. Divide cheese,
aside on a paper towel-lined plate to drain. onion, ham, and bell pepper between the two
In a large bowl, whisk together eggs, sour jars and season with salt and pepper.
cream, cheeses, minced jalapeo and garlic Place lids on jars and shake until eggs are
powder. Season with salt and pepper. scrambled and ingredients are combined.
Using nonstick cooking spray, grease a muffin Remove lids and place in the microwave.
tin. Line each well with one slice of bacon, Microwave on high for 2 minutes, checking
then pour egg mixture into each muffin cup every 30 seconds. Garnish with chives and
until about two-thirds of the way to the top. serve.
Top each muffin with a jalapeo slice.
Bake for 20 minutes, or until the eggs no longer
look wet. Cool slightly before removing from
the muffin tin. Serve.
 Cauliflower Waffles Breakfast Dogs

INGREDIENTS INGREDIENTS

3 c. cauliflower, grated 1 tbsp. extra-virgin olive oil

3 c. shredded mozzarella 1 lb. breakfast sausage
1/2 c. finely shredded Parmesan 1/2 lb. bacon, cut into 1" pieces
3 large eggs 4 large eggs
1/4 c. cornstarch kosher salt
1 tsp. paprika Freshly ground black pepper
kosher salt 1 tbsp. butter
Freshly ground black pepper 4 hot dog buns, toasted
2 tbsp. fresh chives
DIRECTIONS Hot sauce, for garnish

Preheat your waffle press. DIRECTIONS

In a large bowl, mix together cauliflower,
cheeses, eggs, cornstarch and paprika until In a medium skillet over medium heat, heat
combined. Season with salt and pepper. olive oil. Prick sausages all over with a fork and
Pour 1 cup batter into a preheated waffle add to skillet in an even layer. Cook until
press, and cook for 6 minutes. golden on all sides, about 5 minutes per side.
Serve alone or with the toppings of your Set aside.
choice. In a medium nonstick pan over medium heat,
cook bacon until crispy. Remove from heat
and drain bacon pieces on a paper towel-
lined plate, reserving about 1 tablespoon
bacon fat in the pan.
Return pan to medium heat and crack eggs
inside. Season eggs with salt and pepper and
cook until the whites are set, about 5 minutes.
Butter hot dog buns. Add sausage and bacon,
then top with eggs, chives, and hot sauce.
 Breakfast Foil Packs Cloud Eggs

INGREDIENTS INGREDIENTS

6 large eggs 4 large eggs

1/2 c. milk kosher salt
kosher salt Freshly ground black pepper
Freshly ground black pepper 1/2 c. freshly grated Parmesan
1 lb. refrigerated hash browns (thawed if 1/4 lb. deli ham, chopped
frozen) 3 tbsp. finely chopped fresh chives, for garnish
1 c. chopped ham
2 c. shredded Cheddar DIRECTIONS
Butter, for foil
Chopped fresh chives, for garnish Preheat oven to 450 and line a large baking
sheet with parchment paper.
DIRECTIONS Separate egg whites and egg yolks, placing
the egg whites in a large bowl and the yolks in
In a large resealable plastic bag, crack eggs, a small bowl.
add milk, and season with salt and pepper. Stir Season the egg whites with salt and pepper.
in hash browns, ham, and cheese. Using a whisk or a hand mixer, beat the egg
Butter four squares of aluminum foil and divide whites until stiff peaks form. Gently fold in
mixture among foil. Fold tightly and seal. Parmesan, ham, and chives. Create 4 mounds
Place packets over campfire or grill and cook of egg whites on the prepared baking sheet
until eggs are cooked and hash browns tender and indent the centers of each to look like
and crispy, about 10 minutes. nests. Bake until slightly golden, about 3
Garnish with chives and serve minutes.
Carefully add an egg yolk to the center of
each egg white cloud. Season yolk with salt
and pepper. Bake until the yolks are just set,
about 3 minutes more.