EGGS OUNCES RECIPES

EGG CONVERSION (I USED LIQUID EGGS ... - JUST A PINCH RECIPES

Egg Conversion (I used liquid eggs ... - Just A Pinch Recipes image

It was brought to my attention some don't use Liquid Eggs...so maybe this post will be helpful. (photo of Quiche by: CinStraw)

Provided by Straws Kitchen(*o *) @CinCooks

Number Of Ingredients 1

Ingredients

EGGS; LIQUID EGGS AND SUBSTITUTES

Steps:

NOTE: It has been brought to my attention that several don't use "liquid eggs" and would like to know how to convert to regular eggs. Maybe this will help... The net weight in ounces per dozen is the standard that is used to classify egg sizes. * 1 dozen medium eggs = 21 ounces * 1 dozen large eggs = 24 ounces * 1 dozen extra large eggs = 27 ounces Many recipes requiring eggs specify the use of large eggs, so if the eggs you have available are smaller or larger, it is beneficial to know the size equivalents. Use the following guidelines to achieve a quantity that should work well for most recipes. * 5 medium eggs = 4 large eggs = 4 extra large eggs * 6 medium eggs = 5 large eggs = 4 extra large eggs * 7 medium eggs = 6 large eggs = 5 extra large eggs For a more precise measure: * 1 medium egg = 3 tablespoons * 1 large egg = 3¼ tablespoons Therefore: * 13 medium eggs yields exactly the same quantity (39 tablespoons) as 12 large eggs.

EGGS PUTTANESCA BY DAPHNE OZ | RECIPES | WW USA

Eggs Puttanesca by Daphne Oz | Recipes | WW USA image

Red wine, Parmesan, fresh basil, briny capers, and salty olives give an Italian twist to this take on Shakshuka. Use a high quality Parmesan cheese such as Parmigiano-Reggiano to get the most flavor and richness—just a little bit adds so much.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Brunch,Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 Tbsp Extra virgin olive oil
1 medium Uncooked sweet onions chopped
2 pinch(es) Kosher salt or to taste
2 clove(s) Garlic clove minced
1 tsp Fresh thyme
0.5 tsp Dried oregano
0.5 cup(s) Red wine optional
28 oz Canned whole peeled tomatoes
0.5 cup(s) Water
12 olive(s) Pitted Kalamata olives roughly chopped
2 Tbsp Capers drained
1 medium Fresno chile thinly sliced
1 pinch(es) Kosher salt or to taste
1 pinch(es) Black pepper or to taste
4 large egg(s) Egg(s)
0.25 cup(s) Grated Parmesan cheese
2 Tbsp Basil torn or thinly sliced

Steps:

Heat oil in a medium, deep saute pan until shimmering over medium-high heat. Add onions and a good pinch of salt; cook until translucent, stirring occasionally, about 3 minutes. Add garlic, thyme, and oregano; stir continuously to just soften garlic without browning, 1 minute.
Add wine, if using, to deglaze pan; allow to evaporate, 1 to 2 minutes. Add tomatoes and water; use a wooden spoon or potato masher to roughly break apart whole tomatoes.
Add olives, capers, and chile. Bring to a light boil and then reduce heat to medium-low; simmer until sauce thickens slightly and flavors meld, 7 to 8 minutes. Taste sauce and add salt and black pepper, if desired.
Make four small wells for eggs in sauce. Crack eggs, one into each quadrant, and nestle into sauce. Cover pan and allow eggs to simmer on low heat to desired doneness, about 5 to 6 minutes for a gently runny yolk, 7 to 9 minutes for a jammy center, and 10 to 12 minutes for well done. Divide eggs among serving plates; garnish with cheese and basil.
Serving size: 1 cup (includes 1 egg and some sauce)

Nutrition Facts : Calories 237 kcal

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