Results tagged 'eggs'

  • Basic Egg Custard SauceBasic 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...

  • Basic Frittata and VariationsBasic Frittata and Variations

    The frittata is an Italian dish, similar in composition to an omelette. Unlike an omelette, however, the egg mixture is not folded over and...

  • Basic Pan OmeletteBasic Pan Omelette

    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...

  • Basic Quiche and VariationsBasic Quiche and Variations

    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...

  • Basic Quiche or Frittata MixtureBasic Quiche or Frittata Mixture

    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,...

  • Basic Souffle Omelette and VariationsBasic Souffle Omelette and Variations

    Soufflé omelettes are not unlike basic sponge cakes that are cooked in a pan and then under a grill ( broiler ) instead of being baked in the oven....

  • Boiled EggsBoiled 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...

  • ChateaubriandChateaubriand

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

  • Coddled EggsCoddled 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 PancakeEgg Pancake
  • EggnogEggnog

    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...

  • EggsEggs

    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 NeptuneEggs 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 EggsFried 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...

  • Hollandaise Sauce and DerivativesHollandaise 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...

  • MeringueMeringue

    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 or French EggsOeufs en Cocotte or French Eggs
  • Omelette Roulade and FillingsOmelette 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...

  • Poached EggsPoached 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...

  • Sabayon - Egg Foam Sauce or ZabaglioneSabayon - Egg Foam Sauce or Zabaglione

    Sabayon is the French name for zabaglione, a light, mousse–like Italian sauce that’s made by whisking eggs, sugar and white wine over...


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