Results tagged 'eggs'

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• Boiled Eggs

  Notoriously difficult to make for many people, soft or hard cooked eggs are simply a matter if timing and technique. It's actually possible to get...

• Chateaubriand

  Chateaubriand is fundamentally rare beef fillet served sliced with béarnaise sauce. This recipe was so popular that the cut of meat used became...

• Coddled Eggs

  Coddling is a gentle steaming method that produces a tender egg. The eggs are cooked in individual ceramic or glass coddling cups with lids. If you...

• Egg Custard Sauce

  While many people tend to shy away from egg based sauces, the ones on biteiszecooking.com should always be attempted, because they're almost...

• Egg Pancake
• Eggnog

  Eggnog (or egg nog) is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavoured...

• Eggs

  The egg is composed of four main parts: the shell, the membranes, the albumen, and the yolk. The Eggshell is the porous, fragile covering that...

• Eggs Benedict, Florentine and Neptune

  This classic egg breakfast dish can be varied by changing just one ingredient. For Benedict use ham, for Neptune use smoked salmon and for...

• Fried Eggs

  Fried eggs are usually cooked in a non stick pan without much fat or a stainless steel pan in a little more fat. The non-stick pan will give a...

• Frittata and Variations (Basic)
• Hollandaise Sauce and Derivatives

  Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent, usually seasoned with salt and a...

• Meringue

  The secret of great meringue I have found is not in the cooking, but rather, the lack of it. The oven must be very low - 100°C, and once you set...

• Oeufs en Cocotte (French Eggs)
• Omelette Roulade and Fillings

  This recipe is idea filled as finger food or as a starter with a sauce. It can be served hot, although it's difficult to handle, fill and roll...

• Pan Omelette (Basic)

  The thing to remember when making a pan omelette is that you need the right size pan. This is more important than you may think. Too large, and the...

• Poached Eggs

  Poached eggs are best made with very fresh eggs when the white is actually visibly in two sections, a firm jelly white that site up on top of a...

• Quiche and Variations (Basic)

  A quiche is egg custard with savory additions like bacon or cheese, baked in an open pastry shell. The quiche is a favorite and traditional brunch...

• Quiche or Frittata Mixture (Basic)

  This mixture can be used to fill other vessels other than a pastry case or cooked in a pan such as vol-au-vents, crustades, mini pastry cases,...

• Salad Nicoise

  Take care not to mush up the ingredients in a Nicoise salad. The important thing is that it is arranged nicely on a platter with all the elements...

• Scrambled Eggs

  This recipe serves one. Multiply the quantity for the number of people you're cooking for. Successful scrambled eggs use very little liquid, and...

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