FRYING PAN FOR EGGS RECIPES

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TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN) - BBC GOOD FOOD



Turkish one-pan eggs & peppers (Menemen) - BBC Good Food image

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Provided by Good Food team

Categories     Brunch, Main course

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

2 tbsp olive oil
2 onions , sliced
1 red or green pepper , halved deseeded and sliced
1-2 red chillies , deseeded and sliced
400g can chopped tomatoes
1-2 tsp caster sugar
4 eggs
small bunch parsley , roughly chopped
6 tbsp thick, creamy yogurt
2 garlic cloves , crushed

Steps:

  • Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
  • Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
  • Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Nutrition Facts : Calories 222 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.39 milligram of sodium

SHEET PAN FRIED EGGS RECIPE | MYRECIPES



Sheet Pan Fried Eggs Recipe | MyRecipes image

Say hello to the easiest way to make fried eggs for a crowd. In fact, this sheet pan technique for frying eggs might just be the best thing to happen to breakfast since oven baked bacon. 

Provided by Sarah Epperson

Total Time 25 minutes

Yield Serves 10 (serving size: 1 egg)

Number Of Ingredients 3

10 large eggs
Olive oil
Salt and pepper

Steps:

  • Arrange a rack in the middle of oven, and place a rimmed baking sheet on middle rack. Preheat oven to 425°F; let sheet pan preheat in oven for 15 minutes.
  • Meanwhile, crack eggs in a liquid measuring cup. Once sheet pan is preheated, remove from oven. Working quickly, drizzle olive oil onto hot sheet pan, coating it generously to prevent sticking.
  • Pour eggs, 1 at a time, beside each other onto sheet pan (careful not to crack yolks). Return sheet pan to oven, and bake at 425°F until egg whites are set, but yolks are still jiggly, about 5 minutes, or until desired doneness. Sprinkle with salt and pepper, and serve.

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SUPER EGGS BENEDICT RECIPE | JAMIE OLIVER RECIPES
I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer.
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 418 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
    3. Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
    4. To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
    5. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
    6. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
    7. Warm the muffins in the oven.
    8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
    9. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
    10. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
    11. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.
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SCOTCH QUAIL EGGS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 97 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
    3. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
    4. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
    5. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
    6. Roll each round in the beaten egg, then the breadcrumbs until fully coated.
    7. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
    8. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.
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SCOTCH QUAIL EGGS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 97 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
    3. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
    4. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
    5. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
    6. Roll each round in the beaten egg, then the breadcrumbs until fully coated.
    7. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
    8. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.
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