Egg Know-How
Learn how to make perfect eggs - every time - with tips from the Eggland's Best kitchen.
Need to know the best way to store eggs? Wondering how to tell if an egg is fresh? Looking for advice on whipping egg whites? Look no further!
Eggland's Best Basics
How To Make Perfect Eggs
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Recently Added Recipes
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12/13/2011 12:21:39 PM
Preparation
- Preheat oven to 350 degrees F; spray a 13X9 casserole pan with non-stick spray and set aside.
- Mix cornflake crumbs, 1 tablespoon of sugar and cinnamon together in a small bowl and set aside.
- Cook noodles to package directions; while cooking, mix eggs, sugar, sour cream, and cottage cheese in a large bowl until very well blended.
- When noodles are tender, remove from heat, drain and place back in pot; toss with butter cubes until well mixed.
- Stir noodles into egg mixture and mix well.
- Pour into prepared pan and sprinkle cornflake mixture on top.
- Bake uncovered for 50-55 minutes, or until a thermometer inserted in the middle of the dish reads 160 degrees. Let stand for 10 minutes before serving.
Yield
Makes 16 servings
Nutritional Facts
1 Serving: Calories 334; Fat 7g (18% calories from fat); Protein 13g; Carbohydrates 55g; Dietary Fiber 2g; Cholesterol 99mg; Sodium 237mg
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Eggland's Best
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12/13/2011 12:14:52 PM
Preparation
- Peel and shred potatoes; place potato shreds in a bowl of cold water to prevent discoloration.
- When potatoes are all shredded, drain water from bowl, and spread shreds out on a clean kitchen towel or paper towels, roll and squeeze out excess liquid.
- Transfer potatoes to a large bowl and mix with eggs, salt and flour; mix in onions and garlic and blend well.
- Heat oil in a deep frying pan over medium-high heat; when oil is hot, spoon 2 tablespoons of potato mixture for each latke into pan and flatten out with a fork; cook until golden brown (approx. 3 minutes) and flip over to cook the other side; when done, cool and drain on a clean paper towel; repeat until all potatoes are cooked.
- Season with additional salt & pepper, if desired, and serve.
Notes and Suggestions
Serve with apple sauce or sour cream for a great flavor.
Yield
Makes 16 servings
Nutritional Facts
1 Serving: Calories 95; Fat 8g (72% calories from fat); Protein 2g; Carbohydrates 5g; Dietary Fiber trace; Cholesterol 33mg; Sodium 107mg
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Eggland's Best
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12/13/2011 11:30:01 AM
Preparation
- Sprinkle yeast over warm water to dissolve; let stand for 10 minutes.
- In a large bowl, mix sugar, salt, eggs, butter, buttermilk, yeast mixture and 3 cups of flour together until an elastic dough forms; Mix remaining 2 cups of flour into dough, 1/2 cup at a time, until dough no longer sticks to the side of the bowl.
- Remove dough from bowl and knead on a floured surface for 5 minutes.
- Place dough in a large bowl, sprayed with non-stick spray, and cover with plastic wrap; allow dough to rise in a warm place until doubled in size, approximately 1 - 1 1/2 hours.
- When dough is ready, turn out onto a floured surface and roll out to 1/2 inch thick.
- Using a 1" round biscuit cutter or cookie cutter, cut dough into rounds and place on a cookie sheet; dip the cutter in flour before cutting dough out so it doesn't stick, and repeat with all dough; arrange dough rounds on a cookie sheet and allow to rise for another hour.
- In a medium-size pot, heat 4 cups of canola oil over medium-high heat; when oil is hot, slide 2-3 dough rounds into oil using a wide spatula.
- When donuts are golden brown, flip over and cook on the other side. Remove from oil when both sides are golden brown; drain and cool on a paper towel; repeat with remaining donuts.
- When all donuts are cooked and cooled, fill using your favorite jams & jellies; poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioner's sugar and serve.
Yield
Makes 35 servings
Nutritional Facts
1 Serving: Calories 136; Fat 6g (38% calories from fat); Protein 3g; Carbohydrate 19g; Dietary Fiber 1g; Cholesterol 16mg; Sodium 96mg.
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Eggland's Best
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12/13/2011 10:20:33 AM
Preparation
- Preheat oven to 375 degrees F.
- In a small bowl, blend 2 teaspoons of cinnamon and 3 tablespoons of sugar together and set aside.
- In a medium bowl, sift flour, baking soda, salt & cream of tartar together.
- Using an electric mixer, blend butter, sugar, eggs and vanilla together; mix until smooth.
- Add flour mixture to butter mixture gradually, mixing well to form dough.
- Using a tablespoon, scoop out pieces of dough and roll in a ball; toss in cinnamon sugar mixture and place on a cookie sheet; repeat with remainder of dough, placing cookies 1 inch apart on the cookie sheet. These cookies will spread.
- Bake at 375 for 10-12 minutes or until golden brown; remove from oven and cool before serving.
Notes and Suggestions
These cookies will remain fresh for up to 2 weeks when stored in an airtight container.
Yield
Makes 36 servings
Nutritional Facts
1 Serving: Calories 121; Fat 5g (40% calories from fat); Protein 1g; Carbohydrates 17g; Dietary Fiber trace; Cholesterol 24mg; Sodium 106mg
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Eggland's Best
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12/13/2011 10:08:30 AM
Preparation
- Preheat oven to 350 degrees F; prepare 9-inch springform or round cake pan with non-stick cooking spray and set aside.
- Sift flour, baking soda, salt, cinnamon, ginger and allspice together in a medium bowl and set aside.
- In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, blend butter and brown sugar until well combined; add eggs, mixing well after each addition; blend in molasses and mix well.
- Add buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.
- Pour into prepared pan and bake for 40-45 minutes or until a tester inserted in the middle comes out clean.
- Cool completely before serving.
Notes and Suggestions
Serve with fresh whipped cream or powdered sugar for a light, sweet flavor.
Yield
Makes 12 servings
Nutritional Facts
1 Serving: Calories 236; Fat 9g (33% calories from fat); Protein 4g; Carbohydrates 36g; Dietary Fiber 1g; Cholesterol 51mg; Sodium 321mg
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Eggland's Best
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12/1/2011 2:08:33 PM
Preparation
- Preheat oven broiler to medium-high heat.
- In a medium bowl mix eggs, milk, salt, pepper, butter until well blended; stir in diced peppers.
- Cook in a 12-inch ovenproof, non-stick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes.
- Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (1-2 minutes).
- Cool for 10 minutes before serving.
Yield
Makes 6 servings
Nutritional Facts
1 Serving: Calories 138; Fat 8g (57% calories from fat); Protein 11g; Carbohydrate 3g; Dietary Fiber 1g; Cholesterol 188mg; Sodium 340mg.
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Eggland's Best
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