You will also need an Egg Ring, or a tuna can
he pan, and pour the egg substitute into the can.
hen pan is hot, crack egg into it and break yolk
Fry bacon until crisp.
Drain on paper towel and set aside. Fry egg and shape the size of the muffin.
When almost done, add cheese slice on top to melt.
Toast muffin.
On one half of muffin, place egg with cheese, then bacon and top half of muffin. Ham can be substituted for bacon.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
s firm enough, \"separate\" the egg whites from each other (because
Microwave bacon (5 strips) approximately 4 1/2 minutes. Microwave egg 1 minute and 15 seconds in a cup covered with paper towel.
Place egg on toasted English muffin, top with cheese (Cheddar and Swiss).
Microwave for 45 seconds or until cheese is melted.
Amounts depend on how many there are to serve.
Toast muffin. Cook bacon between paper towels (1 min per slice). Put beaten egg in custard cup, cook 30 sec. per egg. Assemble McMuffin. Melt cheese in microwave, if desired.
Spray muffin tin with cooking spray (I use olive oil),.
Crack eggs into tin, salt & pepper.
Bake on 350 for 15min.
In the morning just assemble your sandwich. Toast the deli flat heat the egg/ cheese/ sausage in microwave for 50 seconds, add to bread.
I use whole wheat deli flats, pre-cooked turkey sausage, 2% cheese. You can also use turkey bacon, lean ham -- get creative.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
For the filling:
Beat egg whites until stiff. Gradually add
edium bowl beat lightly the egg yolks, whites, vanilla and sugar
ogether.
Beat the two egg whites until stiff and set
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
ith Pam, gently crack 1 egg over medium-high heat (don
f lemon juice with the egg replacer powder. Set aside.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
/3 cup milk and egg; beat for 2 more minutes