HOW TO CREAM EGGS AND SUGAR RECIPES
CREAMED EGGS ON TOAST RECIPE | ALLRECIPES
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories Breakfast and Brunch Eggs
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, CarbohydrateContent 27.6 g, CholesterolContent 454.2 mg, FatContent 21.7 g, FiberContent 0.9 g, ProteinContent 19.8 g, SaturatedFatContent 9.9 g, SodiumContent 586.4 mg, SugarContent 8.1 g
CREAMED EGGS RECIPE | ALLRECIPES
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories Breakfast and Brunch Eggs
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 servings
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, CarbohydrateContent 12.4 g, CholesterolContent 405.4 mg, FatContent 20.9 g, FiberContent 0.2 g, ProteinContent 18.6 g, SaturatedFatContent 10 g, SodiumContent 261.3 mg, SugarContent 8.4 g
More about "how to cream eggs and sugar recipes"
CREAMED EGGS RECIPE | ALLRECIPES
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Breakfast and Brunch, Eggs
Calories 311.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 20 minutes
Category Breakfast and Brunch, Eggs
Calories 311.5 calories per serving
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
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SUGAR CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 418 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 418 calories per serving
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
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HOW TO PASTEURIZE EGGS AT HOME - SIMPLY RECIPES
Dec 06, 2021 · Combine the eggs and liquid or sugar: Bring a large pan saucepan of water to a boil. While you wait, combine as many whites as you need into a heatproof bowl, along with either 2 tablespoons sugar per egg white (OR 1 teaspoon water per egg white and 1/8 teaspoon cream of tartar per every 2 egg whites).
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