Eggs

Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled. Wikipedia

Uni Chawanmushi 海膽蒸蛋

Uni steamed egg tastes divine!  My first time falling in love with uni.  ----------------------------------------- Facebook: https://www.facebook.com/myCiaoKitchen/ Instagram: https://www.instagram.com/ciao_kitchen/  Website: http://www.ciao-kitchen.com  ----------------------------------------- 海膽日式蒸蛋:鮮味uni炸彈! 4個撇步做出鏡面無毛孔的日式蒸蛋 詳細食譜:http://bit.ly/2hTqu7U

Pan Eggs Recipe – Breakfast Thai Style! ไข่กระทะ – Hot Thai...

I was beginning to get tired of my toast-and-cereal breakfast routine, so I wanted to find a new, interesting, deilicious way to get breakfast...

Parmelet – Crisp Parmesan Omelet – Easy Cheesy Inside-Out Omelet Technique

Learn how to make a Parmelet (Crisp Parmesan Omelet)! Visit http://foodwishes.blogspot.com/2016/09/the-parmelet-turning-late-night-omelet.html for the ingredients, more information, and many, many more video recipes. I hope...

How-To Make Really Good Scrambled Eggs

Learn a no-fail technique for making light and fluffy scrambled eggs every time. SUBSCRIBE: http://tinyurl.com/o9kgp5j PRINT THIS RECIPE HERE: http://tinyurl.com/nz6p9m2 HELPFUL KITCHEN TOOLS: Glass Storage Bowl: http://amzn.to/1pgwF5L 8-inch Saute...

Egg Benedict: how to poach eggs & Hollandaise / 班尼迪克蛋: 如何煮出完美水波蛋&荷蘭醬

美式經典早餐班尼迪克蛋由水波蛋+荷蘭醬組成,如何做出形狀渾圓的水波蛋和濃郁滑順的荷蘭醬,關鍵都在影片內!食譜:http://bit.ly/2b1R617 Classic American Breakfast Egg Benedict is made with poached eggs and hollandaise sauce. They key to perfect poached eggs and creamy hollandaise sauce are all in the video. Recipe: http://bit.ly/2b1R617

Soft Steamed Egg & Hard Steamed egg ( not boil eggs...

Steam cooking been practice in China for several centuries. How about steaming eggs instead of traditional water boiling them? here, how to do it, easy and simple. Good for student's Hack.

Eggs Two Ways

We paired up with All-Clad to invite chefs from around the country to cook with us in our test kitchen—but today, we're putting our...

How to Make Perfect Scrambled Eggs – Soft and Creamy Scrambled...

For the full Creamy Scrambled Eggs Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: http://www.inspiredtaste.net/26600/scrambled-eggs-recipe/ Learn how we make...

Classic Eggs Benedict | How to Make Hollandaise Sauce & Poached...

SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP Learn how to make poached eggs & foolproof hollandaise sauce for perfect Eggs Benedict! All *NEW* 'Meal Prep Made Easy' eBook | Menus 7 -12 Available Now: http://bit.ly/MealPrepMadeEasy2 More Breakfast & Brunch Recipes: http://bit.ly/1TRWJz1 French Toast 3 Ways: http://bit.ly/1SvduQG 3 Mother's Day Brunch Recipes: http://bit.ly/1B8WsBc Purchase my eBooks here: Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus | Menus 7 -12 Available Now: http://bit.ly/MealPrepMadeEasy2 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook 30 Smoothie Recipes: http://bit.ly/SmoothieeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Eggs Benedict Classic Eggs Benedict 4 English muffin, toasted 8 slices peameal bacon, cooked 8 poached eggs Hollandaise Sauce ½ cup unsalted butter 3 egg yolks 1 tbsp lemon juice 1 tbsp warm water salt and pepper to taste cayenne pepper to taste For the Hollandaise sauce: In a small sauce pan, melt your butter. Use a spoon to skim excess milk solids from the top of the butter. Set melted butter aside. In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds. Place your bowl over the simmering water, ensuring that the water does not touch the bottom. Whisk the egg mixture constantly until it begins to thicken, about two minutes. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute. Carefully remove bowl from heat. Season with salt, pepper and a sprinkle of cayenne. *Notes: If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions. To minimize the risk of food-borne illness, use pasteurized eggs. For the poached eggs: Fill a large, deep pot with about three inches of water. Bring the water to a simmer, with the bubbles just breaking the surface. Reduce the heat to low. Place a fine mesh sieve over a bowl. Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds. Gently roll the egg of the sieve and into a small bowl or ramekin. Repeat with all of the eggs, placing each into its own individual bowl. Gently roll each egg into water, getting as close to the water's surface as possible. Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING! After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel. Serve immediately. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds. For the Eggs Benedict: Place your toasted English muffin cut side up on a plate. Place one piece of Canadian bacon on each half. Place one poached egg on each half. Top with Hollandaise sauce. Garnish with fresh herbs and serve immediately.

Eggs in Purgatory | Brunch Month

This video was made in collaboration with Egg Farmers of Canada. For 3 more Eggs in Purgatory recipes download the Eggcentric TV app here (It's Free): http://apple.co/1LQy9bb SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP *NEW* Dinner Made Easy eBook: http://bit.ly/DinnerMadeEasy Today we're making a special breakfast recipe, eggs in purgatory! More Breakfast Recipes: http://bit.ly/1OuA1v1 3 Sheet Pan Suppers: http://bit.ly/1HY7sor 3 One Skillet Suppers: http://bit.ly/1MVornj Purchase my eBooks here: Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus | Menus 7 -12 Available Now: http://bit.ly/MealPrepMadeEasy2 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook 30 Smoothie Recipes: http://bit.ly/SmoothieeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Eggs In Purgatory 1 tbsp olive oil 1 yellow onion, finely diced 2 cloves garlic, minced 1 28oz can crushed tomatoes ½ tsp red chili flakes (optional) 4 cups baby spinach 3 eggs salt and pepper 2 tbsp Parmesan cheese, freshly grated In a large skillet, heat olive oil over medium-high heat. Add onion and sauté for 3 minutes or until it becomes soft and translucent. Add garlic and cook for an additional 30 seconds. Add crushed tomatoes and chili flakes. Stir in baby spinach until it’s completely wilted. Reduce heat to medium-low and allow the mixture to simmer for about 5 minutes. Create 3 wells in the sauce using a spoon. Crack one egg into a bowl and gently roll it into the well. Do the same with the remaining 2 eggs. Cover and cook the eggs until the whites set. Garnish with freshly chopped basil and parsley. Serve with toast for dipping.

How To Cook Chinese Tea Eggs with 7 spices | Delicious...

Anyone can cook: Get the full recipe for our Chinese tea eggs including quantity calculator and step-by-step photo instructions in our app for free: Kitchenstories.io Follow us on Facebook: http://www.facebook.com/1KitchenStories Follow us on Instagram: http://instagram.com/1KitchenStories We tweet here: https://twitter.com/KitchenStoriesNYC Find more useful how-to videos as well as step-by-step recipes in our app for free: http://bit.ly/1DGaQwg

Crispy Eggs Benedict

Here are some crispy eggs to ring in the new year! These could change the way you look at breakfast in 2016.... and maybe forever.. Crispy Eggs Recipe: https://www.youtube.com/watch?v=a2-v7RDZXbc SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: byronlovesfood@gmail.com MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood PINTEREST: https://www.pinterest.com/botalbott/ HIGHLIGHTED TOOLS: Boos Maple Cutting Board: http://amzn.to/1Iw6tKH Medium All-Clad Sauce Pan: http://amzn.to/1Ly50oU Small All-Clad Sauce Pan: http://amzn.to/1JuHYzG All-Clad Grill: http://amzn.to/1KvzE25 Glass Bowls: http://amzn.to/1GmvN2U Electric Frother: http://amzn.to/1JuIvSr MOST USED TOOLS: Boos Walnut Cutting Board: http://amzn.to/1LKPfLj Boos Maple Cutting Board: http://amzn.to/1Iw6tKH Tweezer Tongs: http://bit.ly/1PiuAfV KitchenAid Mixer: http://amzn.to/1KfoWfZ KitchenAid Ice Cream Attachment: http://amzn.to/1djb3i8 Vitamix: http://bit.ly/1EtVugM Induction Stove Top: http://amzn.to/1kZnP7f OXO Good Grips Container: http://amzn.to/1pJbVjj Shun Kaji Chef Knife: http://amzn.to/1UdrH4z Shun Kaji Cleaver: http://amzn.to/1GRrgnd Shun Kaji Knife Set: http://amzn.to/1LXz9eu All-Clad Sauce Pan: http://amzn.to/1Ly50oU All-Clad Fry Pan: http://amzn.to/1emXaQJ All-Clad Pot: http://amzn.to/1LKUB9p All-Clad Grill: http://amzn.to/1KvzE25 All-Clad Strainer: http://bit.ly/1Ibm4we All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO Glass Bowls: http://amzn.to/1GmvN2U Cheese Board: http://bit.ly/1EUdoH2 Marble Slab: http://amzn.to/1NfP5Jg Temperature Gun: http://amzn.to/1CNO59N Pastry Bag: http://amzn.to/1KqMRsY Measuring Spoons: http://amzn.to/1T8BE1F Squeeze Bottles: http://amzn.to/1KxaRZX Sheet Tray: http://amzn.to/1T1l3N5 Silpat: http://amzn.to/1GMnn2O Wire Whisk: http://amzn.to/1GGEUPk Offset Spatula: http://amzn.to/1GMnWd8 Pasta Maker: http://bit.ly/1xIjCGD Ring Molds: http://amzn.to/1IS9Tmx Hand Grater: http://amzn.to/1gd6Jmx Box Grater: http://amzn.to/1gd7qMT Pepper Grinder: http://amzn.to/1KwXbOx Mini Carafe: http://amzn.to/1s2x7AJ Mini Glass Pitcher: http://amzn.to/1sbWpf8 Porcelain Dish: http://amzn.to/1LXS8Wi Tart Ramekin: http://amzn.to/1GGEsAI Glass Ramekins: http://amzn.to/1HGG38t Ice Cream Scoop: http://amzn.to/1GAKZ9H Metal Canoli Mold: http://amzn.to/1duJYsh Waffle Iron: http://amzn.to/1Ce3R31 Gnocchi Board: http://amzn.to/1gd7qMT INGREDIENTS: 2 breaded poached eggs Thick sliced sourdough bread 1 bunch of asparagus Avocado spread: 1 ripe avocado 1 lemon 2 tbsp olive 1 tsp chili flakes 1 tsp ground cumin salt to taste Hollandaise sauce: 1 egg yolk 1/2 cup melted butter 1 lemon 2 tsp chili powder salt to taste

Crispy Eggs | Byron Talbott

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: byronlovesfood@gmail.com MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN EQUIPMENT: Boos Walnut Cutting Board: http://amzn.to/1LKPfLj All-Clad Sauce Pan: http://amzn.to/1Ly50oU Sheet Tray: http://amzn.to/1T1l3N5 Glass Bowls: http://amzn.to/1GmvN2U KitchenAid Food Processor: http://amzn.to/1Kxan67 INGREDIENTS: 3-4 whole eggs 3-4 cups of bread crumbs (fresh or store bought) 1 quart canola oil for frying parsley, thyme, and rosemary are optional

Eggs Benedict and Lox | Byron Talbott

WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: http://www.facebook.com/botalbott BLOG: http://www.fromayoungchef.blogspot.com THE TALBOTT VLOGS: http://www.youtube.com/racheltalbott MY WIFE: http://www.youtube.com/checkinthemirror Music by: http://scientistmusic.com Song: "Forest" Download Here: http://noisetrade.com/scientistmusic/world-ep-cookbook-instrumentals KITCHEN EQUIPMENT: Mini electric beater (milk frothed): http://amzn.to/1lmO4Vc Induction Stove Top: http://amzn.to/1kZnP7f All-Clad Sauce Pan: http://amzn.to/1Ly50oU Marble Slab: http://amzn.to/1NfP5Jg INGRDIENTS: 1 Egg yolk 1/4lb butter 1 tbsp lemon juice 1 tsp chopped tarragon 1 tsp cayenne pepper Salt to taste 2 Whole eggs Baby spinach Sliced red onion Olive oil & lemon juice 3-4 slices of cured salmon (Gravlax or "Lox")

Eggs Benedict (How to and recipe) | Byron Talbott

WEBSITE: http://www.ByronTalbott.com Thumbs up, and SUBSCRIBE if you love food and this video! New videos every week. THE TALBOTT VLOGS: http://www.youtube.com.racheltalbott MY WIFE: http://www.youtube.com/checkinthemirror TWITTER: http://www.Twitter.com/ByronTalbott FACEBOOK: http://www.facebook.com/botalbott INSTAGRAM: http://followgram.me/byrontalbott Music by: scientistmusic.com Song: "Coming Up" (Acoustic Instrumental) youtube.com/scientistmusic KITCHEN EQUIPMENT: Boos Maple Cutting Board: http://amzn.to/1Iw6tKH All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO All-Clad Sauce Pan: http://amzn.to/1Ly50oU INGREDIENTS: 1 Egg yolk 3/4 cup of melted butter 1 Tbsp lemon juice 1 tsp cayenne pepper pinch of salt 2 tsp cold water 2 whole eggs 4 slices of Capicola ham 1 whole english muffin Thanks for watching!!!

How to Boil Eggs (Soft, Medium, Hard) | Byron Talbott

Thumbs up, and SUBSCRIBE if you love food and this video! New videos every week. BLOG: http://www.fromayoungchef.blogspot.com TWITTER: http://www.Twitter.com/ByronTalbott FACEBOOK: http://www.facebook.com/botalbott INSTAGRAM: http://followgram.me/byrontalbott Music by: scientistmusic.com Song: "Coming Up" (Acoustic Instrumental) youtube.com/scientistmusic KITCHEN EQUIPMENT: Glass Bowls: http://amzn.to/1GmvN2U All-Clad Sauce Pan: http://amzn.to/1Ly50oU Shun Kaji Knife Set: http://amzn.to/1LXz9eu ~11 minutes for hard boiled ~7-8 minutes for medium boiled ~5 minutes for soft boiled Thanks for watching!!!

Scrambled Eggs-How to and Recipe | Byron Talbott

WEBSITE: http://www.ByronTalbott.com Dan's Channel http://www.youtube.com/danphillippi BLOG: http://www.fromayoungchef.blogspot.com TWITTER: http://www.Twitter.com/ByronTalbott FACEBOOK: http://www.facebook.com/botalbott INSTAGRAM: http://followgram.me/byrontalbott Music by: TheFu Song: "M I A" http://www.youtube.com/user/thefumusic KITCHEN EQUIPMENT: Boos Maple Cutting Board: http://amzn.to/1Iw6tKH Shun Kaji Chef Knife: http://amzn.to/1UdrH4z All-Clad Sauce Pan: http://amzn.to/1Ly50oU Wire Whisk: http://amzn.to/1GGEUPk INGREDIENTS: 2 Eggs 2 Tbsp Creme Fraiche 2 Tbsp Chives 1/2 Tbsp Butter Two slices of Toast Salt & Pepper

Eggs & Toast-How to and Recipe | Byron Talbott

WEBSITE: http://www.ByronTalbott.com Thumbs up, and SUBSCRIBE if you love food and this video! New videos every week. BLOG: http://www.fromayoungchef.blogspot.com TWITTER: http://www.Twitter.com/ByronTalbott FACEBOOK: http://www.facebook.com/botalbott INSTAGRAM: http://followgram.me/byrontalbott Music by: The Fu Song: "Internet Icon Finale Song" http://www.youtube.com/thefumusic KITCHEN EQUIPMENT: All Clad Sauce Pot: http://mzn.to/1qSiGlt Ring Molds: http://amzn.to/1IS9Tmx Shun Kaji Cleaver: http://amzn.to/1GRrgnd All-Clad Fry Pan: http://amzn.to/1emXaQJ RECIPE: 1, 1/2" thick slice of bread (I used Brioche) 1 whole egg 1 egg yolk 2 Tbsp butter 1 Spring onion (Sliced) 1 Tbsp canola oil Sea salt and pepper

Perfectly Poached Eggs-How to and Recipe | Byron Talbott

WEBSITE: http://www.ByronTalbott.com TWITTER: http://www.Twitter.com/ByronTalbott FACEBOOK: http://www.facebook.com/botalbott INSTAGRAM: http://followgram.me/byrontalbott Music by: The Fu Song: "Internet Icon Finale Song" http://www.youtube.com/thefumusic KITCHEN EQUIPMENT: All-Clad Sauce Pan: http://amzn.to/1Ly50oU INGREDIENTS: 2-3 Hen Eggs Medium pot of boiling water 1/4 cup white vinegar (you can use almost any vinegar except darker varieties) 3-4 handfuls of raw spinach 1/2Tblp butter 1/2 clove of garlic 1/2 Tsp red chili flake Salt &Pepper Multigrain toast 1Tblp butter Thanks for watching!!!

Eggs in bacon baskets – quick recipe

The eggs in bacon baskets are a great appetizer, aperitif or brunch idea! Try also the vegetarian version with grilled zucchini... Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** Here's the ingredients we'll need for today's recipe, a tasty appetizer, ready in 30 minutes: the eggs in bacon baskets! Crack the eggs... now add the heavy cream, as an alternative you can replace it with ricotta cheese or a couple of tablespoons of mascarpone cheese... 2 tablespoons of parmesan cheese... beat everything... until you have an even mixture. If you want to make the eggs richer, you can add more cheese or vegetables, but take care to finely dice them, so they'll bake evenly. Now add salt... pepper, and the roughly torn basil leaves... be generous with basil! Give another stir... and take the pan: we'll use a muffin pan, because our baked eggs will look a bit like muffins. Take a slice of bacon... lay the second one crosswise... and line the rest of the muffin cup. If you don't have a muffin pan, you can use aluminum baking cups, that you can find at the supermarket, or ceramic ramekins, like this. You don't need to grease the pan, since bacon is fat enough and it won't stick to the pan. They're ready, now pour the egg mixture into each basket. Bake at 350°F (180°C) for 12-15 minutes, until the eggs are cooked and golden brown. Our eggs in bacon baskets are ready, serve with a fresh salad. For a vegetarian version, you can use grilled zucchini instead of bacon, but take care to line the mould with parchment paper... good, easy and quick! We used: For 12 servings: • 5 eggs • less than 1 cup (200 ml) of heavy cream • 24 slices of bacon • 2-3 tbsp of parmesan cheese • a few basil leaves • salt and pepper to taste

The Perfect Sunny Side Up Eggs-How to and Recipe | Byron...

SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbott FACEBOOK: http://www.facebook.com/botalbott KITCHEN EQUIPMENT: Non-stick egg pan: http://amzn.to/1GaxNru