Someone--I believe it was Lenore--asked if one of the above egg dishes needed to be flipped, and the answer is no. If you cover the pan with a lid, it helps set up the egg whites nice and firm.
You can cook eggs-over-easy the same way: Cover the pan with a lid, set the bruner to medium heat, put your bread in the toaster. When the eggs start to sizzle, let them cook another 15 to 20 seconds, then turn off the flame. Let the pan sit, covered, on the stove. Your toast will pop up very soon after. Quickly butter the toast, then slip your eggs out of the pan. You'll have to experiment with this method. Some like the yolks to be hard-cooked; some like them a bit runny. Others like them very runny with slimey egg whites. I cannot abide slimey egg whites! If you cannot do so, either, and you find that yours are slimey, it means you didn't cook them quite long enough. As I said, you'll need to experiment a bit. hth Jennifer On 4/8/14, Donald <kai.cat...@bmts.com> wrote: > > Cheddar Bacon Wake-Up Casserole > > > > 2 cups plain croutons > > 2 cups shredded cheddar cheese > > 4 slices bacon crisp-cooked, drained, and crumbled > > 2 cups milk, not skim > > 3 beaten eggs > > 1/2 teaspoon prepared mustard > > 1/8 teaspoon onion powder > > > > 1. In a mixing bowl, toss together the croutons, cheddar cheese and cooked > > bacon or ham. Turn into an 11x7x2-inch baking dish or 6 individual 5-inch > > round baking dishes. > > 2. In another bowl, beat together the milk, eggs, mustard, onion powder and > > pepper. Pour the mixture over the crouton mixture in the baking dish. Cover > > and refrigerate overnight. > > 3. Bake, uncovered, in a 350° oven for about 45 minutes (15 minutes for > > individual baking dishes) or till a knife inserted near center comes out > > clean. Let baked casserole stand for 5 minutes before serving. Makes 6 to 8 > > servings. > > Note: If desired, halve recipe, except use 2 eggs. Let stand over night, > Bake in a greased 9-inch > > pie plate in a 350° oven for 25 to 30 minutes. Makes 3 or 4 servings. > > > > Cheese Quich > > > > 9 inch unbaked pie crust > > 2 cups milk, whole or partially skimmed or table cream > > 1 cup cheddar cheese, grated > > 3 eggs > > 1/8 tsp pepper > > 1 tbsp chopped onion, optional > > 1/4 tsp paprika > > > > Scald milk/cream, add cheese to melt, let cool. > > Beat milk and eggs, add spices/flavorings. > > Pour into pie shell. > > Bake at 375' for 45 minutes. > > Pie crust should be golden, filling should be set. > > Optional Additions: > > ¼ cup cooked bacon chopped > > ½ cup broccoli flowerettes, no stalks > > ½ cup sliced mushrooms > > > > > > ----- Original Message ----- > From: "Teresa Mullen" <teresamulle...@gmail.com> > To: <cookinginthedark@acbradio.org> > Sent: Sunday, March 30, 2014 1:52 PM > Subject: [CnD] Egg recipes or casseroles breakfast stuff > > > Hello everyone I am looking for some egg recipes. What is quiche Lorraine? > Is that one that takes eggs? I have heard of it, but don't know if I tried > it before. Would you please send some egg recipes such as in casseroles or > using a piecrust thanks > > Teresa MullenSent from my iPhone > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
