ut in butter until crumbly. Using a pastry cutter works well
ugar in large bowl; add eggs and vanilla, beating well. Stir
Using the paddle attachment, once yeast is foamy, stir in beaten eggs
Get your eggs and ziploc bags together - don'
hat if you have been using unsalted butter, and/or unsalted
minutes.
Crack the eggs over the mixture, cover and
If using whole eggs, whisk together with 2 Tbsp
Tbsp. oil.
If using eggs, cover pot and return cooking
prepare Hollandaise according to package, using milk and lemon juice but
emaining sugar and vanilla. Add eggs; beat on low speed just
ff the squash and grate using a box grater or a
1. Slice eggs in half lengthwise and carefully
rom center of each slice, using a 2 to 3-inch
n the remaining eggs one at a time. Using a dessert spoon
lling boil. Gently place 6 eggs into boiling water and set
br>To make the poached eggs, half-fill a large shallow
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
1. In a medium size bowl, beat egg whites, eggs, yogurt and water until blended. Using a nonstick pan, melt butter. Add eggs and scramble, stirring often. Cook until you reach desired consistency.
2. Divide eggs among 2 plates. Top each serving with 1 tablespoon cheese. Add a little salt and pepper, as desired.
3. To make a really complete, satisfying meal, serve eggs with sliced tomatoes and a cup of fresh fruit. Add a slice of multigrain or whole wheat toast, if desired.
rain.
To poach the eggs, half fill a medium frying
One at a time, break eggs into a cup then slide