EGG RECIPE

PROCEDURES

by

Emata, Vicktoria
Catigbac, Angel Keth
Palmones, Leah
Abuga-a, France
Cantere, Welber
Caina, Vynz
 CLOUDY EGG

Procedure:

1.Prepare an egg, large and small bowl, baking

sheet, and electric mixer or wire whisk.
2.In your large bowl, separate the egg white
form the egg yolk. Put the egg yolk on the
small bowl. Beat the egg white until fluffy and
smooth. Add a small amount of salt to taste.
3.Place the beaten egg white on the baking
sheet. Put a little pocket at the center. Then,
place it in the oven at 350 degrees for 30
mins.
4. 5 minutes before the allotted time for the
egg white to cook, place the egg yolk at the
center of the egg white.
5.Let it cool and you’re done!
 EGG HEARTS

Procedure:

1.Prepare eggs, spring onion, onion, evaporated

milk, and salt and pepper to taste.
2.Separate the egg yolks from the egg whites.
3.Add half of the spring onion and onion to the
egg yolks and the other halves to the egg
whites. Then season it with salt and pepper.
4.Add two teaspoons of evaporated milk into the
yolks and one teaspoon into the whites. Whisk
until homogenous.
5.Lightly grease the pan and over medium heat,
cook the egg yolks mixture first. When it is half
done, roll it and pull it to the opposite side of
the pan. Extend the egg by adding the
remaining egg yolk mixture. Repeat the process
until the yolks are all used. Then, cook the egg
white mixture. Do as what was done in the
yolks.
6.Turn off the heat and transfer the egg roll to a
cutting board slowly and let it cool for good 5
minutes.
7. When the egg is cooled down, slice it and cut

the egg slice diagonally. Flip the half of the

slice and combine to make a whole heart. Do it
for the rest of the slices and voila, you have
your egg hearts!