Posts Tagged egg white
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack no more than two eggs (large or x-large) into each bag and shake to combine.
Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc as selection.
Each guest adds prepared ingredients of their choice to their bag. Shake, carefully press air out of bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. (We suspect that if you only make fewer at a time you might not need to cook them for that long.)
You can cook 6-8 omelets (bags) in a large pot. For more bags, make another pot of boiling water or cook in shifts.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Source: FaceBook Courtney Luper: https://www.facebook.com/just1courtney
10 hard boiled eggs
1 tsp vinegar for each color you are using
½ cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)
Remove the shells from the hard boiled eggs and slice each egg in half.
Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.
Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
Remove whites from dye and drain on a plate lined with a couple of paper towels.
Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise with the mashed yolk.
Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.
Shared from: https://www.facebook.com/HolidayCentral
I am always amazed at simple and creative ideas I run across and this is one of them. Simply make your deviled eggs a little different and make them into little chicks hatching. Such a simple a creative idea that your children can help make. Don’t think of this as an Easter idea either, I’m sure a few laughs would come to the dinner table when your family and friends see these and if your child helps, it makes them feel special and incorporated into the dinner as well.
Makes about 20 piglets:
400 g (13 1/2 oz) all purpose flour
1 package instant dry yeast
2 dcl (7 oz) plain yogurt
1 dcl (3 1/2 oz) warm milk
a pinch of salt
Puffed or flaky dough:
150 g (5 1/2 oz)flour
100 g (3 1/2 oz)magarine (unsalted)
pinch of salt
As much as you like: cheese(she used Gouda), tomato (pizza) sauce, oregano;
or something else you would like for filling
Egg white to use as «adhesive»
Egg yolk and some milk to brush @ the end
First, make first dough by mixing all ingrediens, and let it rise in a warm place. In the meantime, make puff dough with second batch of ingredients, and then mix it into the risen dough (yes, mix’em together), and work it well on a floured surface. Roll the dough and with a round cookie cutter or something else cut out circles about 3 inches in diametar or desired size. Leave some dough for ears and noses
Make filling with cheese, tomato sauce (pizza sauce), and oregano. You can be creative and use different kinds of ingredients to make a filling of your own. You can also add ham, or salami, or vegetables.
Place half of circles onto baking sheet (aligned with parchment paper), brush edges with egg white wash. Put some filling in the middle, cover with other half of circles, and press the edges to assure nothing will come out while baking.
Remainder of the dough use to make smaller circles for nose, and for ears by cutting them into quarters. Use egg whites wash as «adhesive» for ears and nose. For nose make somewhat smaller circles. For eyes and nostrils use a toothpick to make little lines and then inside, put cumin, pepper or something similar.
Now that you have little piglets, let them rise again for a little while, and then brush them with a little bit of egg yolk wash mixed with a little bit of milk. Bake for about 20-25 min. @ about 385-405 F.
(ORIGINAL POST: http://cafechocolada.blogspot.com)
1 large egg white
1 tablespoon dry mustard
1/3 cup prepared horseradish
1 loaf (8 oz.) frozen white or wholewheat bread dough, thawed
2 cups (1/2 Ib.) shredded sharp cheddar cheese
In a bowl, beat egg white to blend well with mustard and horseradish.
On a floured board, roll dough with a floured rolling pin into a 12- by 15-inch rectangle. (Let dough rest 5 minutes if it’s too springy to stay in place.) Spread with 1/3 cup of the egg mixture. Sprinkle half the dough lengthwise with all but 1/2 cup cheese. Fold plain dough over cheese; pinch edges to seal. Gently expel air with rolling pin.
With floured knife, cut dough crosswise into 16 to 18 equal strips. Brush with remaining egg mixture; sprinkle with remaining cheese. Lift 1 strip, make 4 twists, and lay on a greased 12- by 15-inch baking sheet; repeat with remaining strips, placing about ‘/2 inch apart. Lightly cover with plastic wrap. Let stand in a warm place until puffy, 20 to 25 minutes; remove wrap.
Bake in a 375° oven until deep golden, 25 to 30 minutes. Transfer to rack with a spatula.
Serve hot or cool. Cool on a rack; store airtight up to 2 days, or freeze to store longer. To reheat, place on baking sheet, and bake in a 400° oven for about 5 minutes. Makes 16 to 18.
Per piece: 85 cal. (48 percent from fat); 4.5 g protein; 4.5 g fat (2.7 g sat.); 6.5 g carbo.; 159 mg sodium; 13 mg chol.