RECIPES USING EGG WHITES RECIPES
POACHED EGG RECIPE | JAMIE OLIVER RECIPES
Perfect poached eggs are a real joy, and easier than you think to get right.
Total Time 10 minutes
Yield 2
Number Of Ingredients 1
Steps:
- Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
- Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
- To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
- When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.
Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre
POACHED EGG RECIPE | JAMIE OLIVER RECIPES
Perfect poached eggs are a real joy, and easier than you think to get right.
Total Time 10 minutes
Yield 2
Number Of Ingredients 1
Steps:
- Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
- Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
- To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
- When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.
Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre
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Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
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VEGAN MERINGUES RECIPE - BBC GOOD FOOD
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
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CHOCOLATE LOG | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
This Yule log brings back loads of happy memories for me – it was one of the first desserts I ever made as a kid, at Christmas time, of course! This is my slightly more grown-up version, which is really good fun to make and decorate.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 397 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. For the sponge, line a 25cm x 30cm baking tray with greaseproof paper.
- Separate the eggs. In an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light.
- Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon so you keep in as much air as possible.
- Spoon the mixture into the lined tray, gently and evenly spread it out, then bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
- Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and evenly sprinkle over the caster sugar from a height.
- While it’s still hot and flexible, turn the sponge out on to the paper. Peel off and discard the baked piece of greaseproof.
- With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
- For the filling, mix the chestnut purée and cinnamon together. In a separate bowl, whisk the cream to soft peaks, then fold in the honey.
- To assemble, unroll the sponge so it’s flat, removing the paper. Spread all over with the chestnut purée, followed by the cream, then smash and sprinkle over the Crunchie bar or honeycomb.
- Re-roll and pop into the fridge. Meanwhile, make your buttercream.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool.
- Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cool melted chocolate.
- Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place.
- Evenly cover the whole log with buttercream, then use a fork to decorate it. Dust with extra icing sugar and a pinch of sea salt, shaved chocolate, sprinkles, plastic Bambi figures, whatever you like – go to town!
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