Egg Bread II
=== LARGE 1 1/2 lb LOAF ===
3/4 cup milk
2 eggs
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons butter
1/4 cup sugar
1 1/2 teaspoons active dry yeast
Place all ingredients in bread pan as directed by manufacturer. Select
Light Crust setting.
This recipe yields 1 loaf.
Per serving: 2243 Calories (kcal); 56g Total Fat; (22% calories from fat); 69g Protein; 360g Carbohydrate; 492mg Cholesterol; 3761mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 3 1/2 Other Carbohydrates
Egg Bread
1 1/2 pound loaf
3/4 cup milk
2 eggs
3 cup bread flour
1 1/2 teaspoon salt
3 tablespoon applesauce
1/4 cup sugar
1 1/2 teaspoon yeast
Crust light.
Per serving: 1975 Calories (kcal); 22g Total Fat; (10% calories from fat); 69g Protein; 369g Carbohydrate; 399mg Cholesterol; 3411mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 3 1/2 Other Carbohydrates
Omelet
2 eggs
2 teaspoons margarine or butter
Salt and pepper, if desired
Beat the eggs in a small bowl with a fork or wire whisk until yolks and
whites are well mixed.
Heat the margarine in the skillet over medium-high heat until margarine is
hot and sizzling. As margarine melts, tilt skillet to coat bottom with
margarine.
Quickly pour the eggs into the skillet. While sliding the skillet back and
forth rapidly over the heat, quickly stir the eggs with a fork to spread
them continuously over the bottom of the skillet as they thicken. When
they are thickened, let stand over the heat a few seconds to lightly brown
the bottom. Do not overcook—the omelet will continue to cook after being
folded.
Tilt the skillet and run a spatula or fork under the edge of the omelet,
then jerk the skillet sharply to loosen omelet from bottom of skillet.
Fold the portion of the omelet nearest you just to the center.
Allow for a portion of the omelet to slide up the side of the skillet.
Turn the omelet onto a warm plate, flipping folded portion of omelet over
so the far side is on the bottom. Tuck sides of omelet under if necessary.
Sprinkle with salt and pepper.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:05″
Per serving: 199 Calories (kcal); 16g Total Fat; (75% calories from fat); 11g Protein; 1g Carbohydrate; 395mg Cholesterol; 189mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 8-inch skillet
Cheese Omelet: Before folding omelet, sprinkle with 1/4 cup
shredded Cheddar, Monterey Jack or Swiss cheese or 1/4 cup
crumbled blue cheese.
Denver Omelet: Cook 2 tablespoons chopped fully cooked ham, 1
tablespoon finely chopped bell pepper and 1 tablespoon finely
chopped onion in the margarine about 2 minutes, stirring
frequently, before adding eggs.
Tips
To warm a plate for serving the omelet, run hot water over the
serving plate, then dry it thoroughly just before cooking the
omelet.
Using a nonstick skillet makes preparing an omelet easier.
Excellent Eggs — Five Ways
Cooked Eggs
Hard-Cooked Eggs:
Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 18 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Tap egg lightly on kitchen
counter to crackle the shell. Roll the egg between your hands to loosen
the shell, then peel. If shell is hard to peel, hold egg under cold water
while peeling.
Soft-Cooked Eggs:
Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 3 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Cut eggs lengthwise in half,
and scoop eggs from shells.
Fried Eggs:
Fried Eggs, Sunny Side Up:
Heat margarine or butter in a heavy skillet over medium heat until it
begins to sizzle and look hot. Use enough margarine so when melted it is
about 1/8 inch deep in the skillet. Break each egg into a custard cup or
saucer. Slip the egg carefully into the skillet. Immediately reduce heat
to low. You should still be able to see and hear the eggs sizzle as they
cook. If they stop sizzling, turn the heat up a little. Cook uncovered 5
to 7 minutes, spooning margarine from the skillet over the eggs
frequently, until the whites are set, a film forms over the yolks and the
yolks are thickened.
Fried Eggs, Over Easy:
Follow directions for Fried Eggs, Sunny Side Up (above), but after cooking
3 minutes, gently turn eggs over with a wide spatula and cook 1 to 2
minutes longer or until yolks are thickened.
Scrambled Eggs:
1. Using 1 tablespoon of milk, half-and-half or water for each egg, beat
eggs and milk with a fork or wire whisk until well mixed. Add salt and
pepper as desired. Heat margarine (about 1 tablespoon for 3 eggs) in a
skillet over medium heat just until the margarine begins to sizzle.
2. Pour egg mixture into skillet. The egg mixture will become firm at the
bottom and side very quickly. When this happens, gently lift the cooked
portions around the edge with a spatula so that the thin, uncooked portion
can flow to the bottom. Avoid constant stirring, but continue to lift the
cooked portion and allow the thin uncooked portions to flow to the bottom.
3. Cook 3 to 4 minutes or until eggs are thickened throughout but still
moist and creamy. Serve immediately.
Allow 1 or 2 eggs per serving
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Cook: Will vary with the method used
Essential Equipment: Saucepan or skillet large enough to hold
desired number of eggs.
Tips
Store eggs in their carton in the refrigerator. Keeping them in
the carton protects them from absorbing refrigerator odors.
Whether the eggshell is white or brown depends on the breed and
diet of the hen. Flavor, nutritive value and the way the egg cooks
are the same for both kinds.
If hard-cooked eggs are used for an egg hunt, avoid keeping them
at room temperature for more than 2 hours. If you do, don’t eat
the eggs.
EGGPLANT PARMIGIANA
* 4 large Eggplant
* 2 Eggs
* 1/3 cup Water
* 3 tablespoons Flour
* 1/3 cup Seasoned bread crumbs
* 1/2 cup Parmesan cheese
* 1 can Marinara sauce, 2 lb
* 1 pound Mozzarella cheese, sliced
* Olive oil, extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and
one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.
CROCKPOT CUSTARD
3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg
In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or
1 1/2-quart baking dish or souffle which will fit in the slow cooker/Crock Pot, and sprinkle with the
nutmeg. Place a rack or ring of aluminum foil in the slow cooker/Crock Pot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the slow cooker/Crock Pot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.
Rice Omelet
3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh gound pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs
In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in
a separate bowl just long enough to mix the whites and yolks;then season
lightly with salt and pepper.In a large frying pan or omelet pan,over
medium high heat,melt the butter,being sure the entire bottom of the pan
is coated.Pour the eggs into the pan and cook for an omelet,lifting the
cooked part of the eggs to allow the uncooked part to run under,and
shaking the pan when the bottom starts to set. While the top is still
moist,spoon the rice filling down the center of the omelet.Fold over,and
cook just long enough to heat the filling and melt the cheese.Or,if you
prefer,cook individual omelets,using 2 or three eggs per person,and divide
the filling among the omelets.
Makes 3 to 4 servings…
Benny’s Eggs
orange hollandaise sauce-
1 egg
2 tablespoons lemon juice
1 teaspoon orange rind — grated
1/2 cup butter — melted
eggs-
8 large eggs
4 slices rich egg bread or brioche
toasted
3 ounces cream cheese — soft
3 ounces sliced smoked salmon
or use lox
orange slices — garnish
fresh mint sprigs — garnish
SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange
rind over a pan of boiling water for 1 minute. Gradually whisk in butter
until sauce is smooth and well blended. It will be rather thin while warm,
but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of
boiling water. Poach until done to your liking. Meanwhile, toast the
bread. Spread with cream cheese. Top with the salmon. Place on plate. Top
with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or
parsley.
Basic Omelet
2 egg
2 tablespoons milk
1/8 teaspoon salt
1 pinch pepper
2 teaspoons butter
1/8 teaspoon tarragon — dried
In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small
bowl melt butter in microwave for 15 seconds. Pour egg mixture into a
shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in
microwave oven for 45 seconds. With a rubber spatula or fork, move cooked
eggs toward center. Cook at FULL POWER covered in microwave for 1
minute. Let stand covered at least 1 1/2 minutes. Loosen egg from dish
with a rubber spatula. (If omelet is not cooked enough, return it to oven
for an additional 30 seconds.)
Baked Scrambled Egg Casserole
2 tablespoons margarine
1 1/2 cups cooked ham — chopped
1/2 cup green onions — sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese — shredded
1/2 cup half & half
Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt
margarine. Saute onions until crisp tender. In large bowl, beat eggs;
stir in half & half and ham. Pour egg mixture into skillet with onions;
mix well. Cook over medium heat. As mixture begins to set, gently lift
cooked portions with spatula so that thin uncooked portions can flow to
bottom. Avoid constant stirring. Cook until eggs are thickened
throughout; spoon into prepared casserole dish. Pour soup evenly over
top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake
10-15 minutes longer.
Baked Eggs In Mushroom Sauce
1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper — to taste
6 Large Eggs
Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.
Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.
Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1″ deep).
Break an egg into each ramekin.
Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.
Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.
Baked Eggs
1 large egg
1/4 teaspoon mustard — prepared
4 drops worcestershire
1/4 cup bean sprouts — chopped
2 tablespoons scallions — chopped
2 tablespoons parsley — chopped
1/4 cup cheddar cheese — shredded
Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.
Acapulco Baked Eggs
8 large eggs
2 tablespoons butter or margarine 6 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra-sharp cheddar — shred
1 4 ounces can green chiles — chopped
tomato sauce, ketchup
chili or taco sauce — optional
tomatoes; sliced — garnish
Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan
to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.
Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.
Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom
of pan several times to break up mixture. Bake, breaking up mixture again
several times, for 5 more minutes or until of desired doneness. Serve with
tomato sauce, ketchup or chili sauce, if used. Garnish with sliced
tomatoes.
EGG CHILI PUFF
10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese
1 lb. shredded Jack cheese
1/2 c. melted butter
2 (4 oz.) cans diced green chilies
(12 inch Dutch oven) Preheat oven to 350 degrees. Beat eggs until light. Sift together flour, baking powder, and salt. Add to eggs. Add cottage cheese, Jack cheese and melted butter. Stir in chilies. Pour into greased Dutch oven. Bake for 35-45 minutes or until the top is golden brown and center is firm. Serve hot for breakfast, lunch or dinner.
DEVILED EGGS
4 hard cooked eggs
1/2 tsp. dry mustard
1/4 tsp. salt
Dash of onion powder
Dash of pepper
2 tsp. reduced calorie mayonnaise
1 tsp. vinegar
Paprika
Halve eggs; remove yolks and mash. Add other ingredients except paprika to mashed yolks; beat well. Refill egg whites with yolk mixture. Sprinkle with paprika. Refrigerate until served.
Yields 4 servings.
Amount 2 egg halves.
Exchange: 1 medium-fat meat.
EGG SUBSTITUTE
1 tbsp. dry milk
2 egg whites, from lg. eggs
2 tsp. corn oil
4 drops yellow food coloring
Sm. bowl
Sprinkle powdered milk over egg whites and oil beat with fork add coloring beat until smooth.
Makes 1 egg.
SKILLET EGGS
1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate heat until mixture comes to a boil. Add eggs, one at a time. Cook over moderate heat basting with tomato juice. Baste until eggs are set. About 4 minutes.
EGG SALAD
3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery
Finely chop eggs. Mix all together. Makes lunch for two. Good on sandwich with tomato. Vary seasoning to suit your taste.
CHICKEN OR TURKEY PIE
3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust
In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay leaf. Pre heat oven to 400 degrees. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt/ Remove the liner from Crock
Pot base and carefully place 9-inch pie crust over the mixture. Place the crockery liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned. If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.
Serves 8.