our electric mixer place first 2 egg whites and start whisking until
Combine sugar, flour, salt and nutmeg.
Beat egg yolks and 2 egg whites and add to dry ingredients.
Beat well.
Add milk gradually, then stir in melted butter.
Pour into crust and bake at 400\u00b0 for 10 minutes.
Reduce temperature to 325\u00b0 and bake for 25 to 30 minutes longer.
Beat 2 egg whites and add sugar.
Spread meringue on pie and bake at 325\u00b0 for 10 to 15 minutes or until brown.
br>While cooling make the Egg-Lemon Sauce; See directions below
Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and 2 egg whites and add to dry ingredients; beat well. Add milk gradually, then stir in melted butter.
br>While cooling, make the egg-lemon sauce.
After the
Boil milk with vanilla or cinnamon.
When the milk is coddled, add egg yolks, 2 egg whites, 9 1/2 tablespoons sugar and pinch of salt.
Beat well.
Boil 4 tablespoons of sugar with 4 tablespoons of water, stirring constantly, in a flan mold, until the syrup turns into caramel.
Let cool.
Preheat oven to 350\u00b0.
Separate 2 eggs and beat egg whites until frothy.
Gradually beat in 1/2 cup sugar.
Continue beating until stiff and glossy.
Stir into bowl 1 cup sugar, cake flour, salt and baking powder.
Pour in Wesson oil, milk and vanilla. Beat 1 minute at medium speed.
Add another 1/2 cup milk and egg yolks.
Beat 1 minute.
Fold in meringue and mixture into batter. Pour into greased and floured pan.
Bake 40 to 45 minutes.
Stir egg.
Add 1/2 egg shell of milk and add salt and 2 drops of yellow food coloring.
Stir in enough flour to make a dough. Roll out on floured surface.
Cut in thin strips and let dry. Freezes very good!
tter in skillet. Pour in egg mixture. As mixture sets at
o combine.
Pour 1/2 cup egg mixture into oiled frying
edium heat. Cook chorizo for 2-3 mins, until crisp. Add
Boil Vermicelli about 2 minutes less than package directs.
eat. Pour 1/4 of egg mixture into wok, swirling to
side to cool.
Cook omelette.
Put aside to cool
ool a little. Approx 1-2 mins or mixture will start
Combine chili sauce, soy sauce and 1/2 tsp sesame oil. Set aside.
Whisk together eggs, spring onions and 1 tbsp water. Heat a wok or large frying pan over high heat, add 1 tsp sesame oil and 1/2 tbsp peanut oil and swirl to coat surface. Add 1/2 egg mixture and cook until almost set. Top with 1/2 the chicken, bean sprouts and cilantro. Fold in 1/2 and cook for 1 min. Transfer to a serving plate. Repeat.
Drizzle omelettes with chili dressing. Serve topped with shallots and garnished with cilantro.
Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
Whisk together egg whites and skim milk in a medium bowl. Add salt or pepper to mixture if desired.
Pour olive oil onto non-stick skillet and put on medium heat for a few seconds.
Pour egg mixture into skillet and allow approximately 4 minutes to cook. Once the egg mixture is off white and there is no liquid in the center, add cheese to the top and allow it to melt.
Once the cheese is melted, flip one side of the omelette to the other side, and voila!
Serve with toast, fruit, yogurt, or as-is.
chieve the consistency of an egg crepe. Add a splash of
br>Heat an 8-inch omelette pan over medium high heat