Eggs should be “hard-cooked”, not “hard-boiled”, boiling eggs produces tough rubbery whites and dark rings around the yolks.
Place cold eggs in a single layer in a saucepan. add enough water to come at least one inch (2.5 cm) above the eggs. Cover and quickly bring to boiling and let eggs stand, covered, in the hot water for 20 -25 minutes. Drain and immediately run cold water over the eggs until they are completely cooled. the eggs are now ready for coloring .
Eggs that have aged about a week in the refrigerator work best for hard-cooking. When you want to enjoy them later on in egg salad or as a pickled egg, they will peel more easily then eggs fresh from the grocery store.
Baking: 35 minutes
- 3 eggs, separated
- 1/2 cup sugar
- 1/3 cup all purpose flour
- pinch of salt
- 2 tsp grated lemon zest
- 1/4 cup lemon juice
- 1 tbsp butter or margarine, melted
- 3/4 cup milk
Beat egg whites in large bowl until stiff but not dry. In seaprate bowl, stir together sugar, flour and salt. Whisk in lemon zest, lemon juice, butter or margarine, milk and egg yolks. Gently fold whipped whites into lemon mixture. Pour into greased 1-quart (1L) baking dish. Place baking dish in a shallow pan of hot water rises 1 inch (2.5 cm) up the sides of the baking dish. Bake in a preheated 350F (180C) oven until top is lightly browned, about 35 to 40 minutes. serve warm or cold.
Tips : Sprinkle pudding cake with icing sugar or top with a dollop of whipped cream.
Makes 1 3/4 cups
Cooking time 20 minutes
- 2 eggs
- 1/4 cup sugar
- 2 tsp cornstarch 1 1/2 cups milk
- 1/2 tsp vanilla
Beat eggs lightly in medium bowl and set aside. Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Stir about one-third of the hot mixture slowly into eggs. Return egg mixture to saucepan. Cook and stir over low heat until mixture thickens, about 1 minute. Remove from heat; stir in vanilla. Cover surface completely with plastic wrap. Cool at room temperature. Chill.
Tip: Serve over fresh fruit and berries, or you favourite cake or ice cream for a delectable after dinner dessert.
Makes 8 bars
Prep Time: 10 minutes
Cook Time 35-40 minutes
- 2 cups rolled oats
- 1/2 cup natural bran
- 1/4 cup wheat germ
- 1/4 all-purpoase flour
- 1/4 cup dried cranberries or raisins
- 2 Tbsp sliver almonds ( optional)
- 2 Tbsp chopped walnuts (optional)
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup unsweetened applesauce
- 1/2 skim milk
- 3 eggs
- 3 Tbsp packed brown sugare
Preheat oven to 350F (180C). Combined oats, bran, wheat germ, flour, dried cranberries or raisins, almonds and walnuts (if using),baking soda, cinnamon, ginger and nutmeg in a large bowl. Whisk together applesauce, milk, eggs and brown sugar in another bowl. Pour over dry ingredients and mix just to combine. Spread into a greased 8 inch (20 cm) square baking pan , smoothing top. Bake until a toothpick inserted into the centre comes our clean, about 35-40 minutes. Let cool completely in pan on a rack before cutting into bars
Prep time : 20 minutes—Cook time : 20 minutes
- 2 Large baking potatoes, cooked and mashed
- 4 eggs
- 2 cans (each 6oz/170g) chunk white tuna packed in water, drained
- 2 Tbsp chopped fresh dill
- 1 tsp grated lemon rind
- 1 tsp Dijon mustared
- 1/2 tsp dried chili flakes (optional)
- 1 Tbsp water
- 1 cup Panko or regular bread crumbs
- 1/4 cup all purpose flour
- cooking spray
Preheat oven to 350F (180C) Mix mashed potatoes, 3 eggs, tuna, green onions, dill, demon rind, mustard and chili flakes (if using) and blend well. Form mixture into 8 equal patties 1 1/4 to 1 1/2 inches (3-4cm) thick. Lightly whisk remaining egg with water in a shallow bowl or pie plate. Place bread crumbs in another pie plate. Lightly dust each patty with flour and dip into egg mixture, coating both sides. Place patties on a tray and spray them lightly with cooking spray. Bake patties until tops are golden, about 10 minutes. Flip patties and lightly spray with cooking spray; continue baking for about 10 minutes. Patties are done when they are heated through and coating is golden
Tip: Serve with a dollop of tartar sauce if desired.
- 2 Tbsp vegetable oil -30 ml
- 3 cups frozen hash brown potatoes – 750ml
- 1/2 cup chopped green or red pepper -125ml
- 1/3 cup onion relish -75ml
- 6 eggs
- 1/4 cup milk -50ml
- 1 cup shredded Cheddar cheese – 250ml
- 1 Tbsp parsley – 15 ml
- salt and pepper to taste
In large skillet heat oil. Add hashbrowns and cook until heated through, stirring occasionally. Add green pepper and onion relish. Cover and cook on medium heat 10 minutes or until heated through and underside begins to brown. Beat togerther eggs, milk, salt and pepper. Stir in cheese and parsley.
Pour evenly over hash browns: help mixture to seep through skillet, using spatula. Cover and cook on low heat 8-10 minutes or until eggs are set and cheese is melted.
Loosen edges and cut into wedges.
Preparation: 4 minutes Cooking: 8 minutes Servings: 4
Nutrients per serving
Calories: 310, Protein: 15g, Carbohydrate: 40g, Dietary Fiber: 4g, Fat: 10g
- 2 cups water-500 ml
- 1/4 tsp salt -1 ml
- 4 eggs
- 1/4 cup 2% milk- 50 ml
- 1/2 tsp cinnamon -2 ml
- 1/2 tsp vanilla- 2m
- 1 1/4 cups quick cooking oats (not Instant) -300ml
- 1 1/3 cups 2% milk -325 ml
- 1/4 cup dried cranberries or raisins (Optional)- 50ml
- 4 tsp granulated sugar -25ml
Bring water and salt to boil in medium sauce pan over high heat. Whisk together eggs, 1/4 cup(50Ml) milk, cinnamon and vanilla in medium bowl: stir into boiling water. Reduce heat to medium-low.
Stir in oats. Simmer until desired consistency, about 5-6 minutes, stirring occasionally.
Spoon into bowls; top each serving with milk, cranberries and sugar.