Eggs
Basic French Omelet
Deviled Eggs
Sweet Deviled Eggs
Terry Eggs
Basic French Omelet ... The filling is only
limited to your imagination!!! Customize one for each family member!
1 t. olive oil
6 egg whites, whipped
1 T. water
1 t. salt
1/2 t. black pepper
Heat oil over high heat in a skillet with a rounded bottom and sloping
sides. In a mixing bowl, whip egg whites, water, salt, and black pepper
together, using a fork. Pour egg mixture into skillet. Cook over
moderately high heat until the bottom is set. Using a heatproof spatula,
move the cooked mixture to the center and allow the uncooked mixture to
flow into the bottom of the pan. When cooked, the omelet should be barely
brown on the bottom, soft and moist in the center. Spoon the filling down
the center of the omelet. Using a spatula and starting from the handle
side, fold one third of the omelet over the center. With a heated serving
plate in one hand, grasp the skillet in the other, palm up and tilt
so the omelet rolls over onto the plate.
Deviled Eggs ... Pennsylvania Dutch Style
6 Hard Boiled Eggs
1/2 t. prepared mustard
2 t. softened butter
salt
pepper
paprika
Remove shells and cut egg in half. Mash the yolks with all ingredients except the paprika. When well mixed, press back into the egg white halves, round the tops with a spoon and sprinkle with paprika. For a real treat, add 2 tablespoons of finely chopped ham to the egg yolk mixture.
Sweet Deviled Eggs ... Eric & Lynne, "We take these to our church dinners, and never have any left to bring home!!!"
8 large hard cooked eggs
1 T. sugar
2 T. prepared mustard
2 T. mayonnaise
1 T. white vinegar
1/4 t. salt,
paprika
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks, add sugar and next 4 ingredients, stirring until smooth. Spoon or pipe into egg whites. Sprinkle with paprika, and garish with fresh parsley, if desired. Yield: 16 servings.
Terry Eggs ... Named after my father-in-law. My kids love them for breakfast.
Bread slices, buttered on both sides
Eggs
Pam
Take the buttered bread and cut the center out with a small mouth canning lid. Place in hot pan with Pam and crack egg into the center. Fry on both sides until lightly browned. Sprinkle with salt and pepper.
