Name: Angel Mae I. Jamon Grade&Sec: 10B St.

Mark

20 RECIPES OF EGG DISHES

1. SUNNY SIDE UP EGG

INGREDIENTS
 OIL
 1 EGG
 SALT AND PEPPER
PROCEDURE
 Heat 1 tbsp. (14.2 g) of butter on low in a cast iron
 Tilt the pan to distribute the melted butter over the bottom
 Break 1 egg gently into the pan, keeping the yolk intact
 Cover the pan with a lid and cook for 2-3 minutes
 Transfer the eggs to a plate and season with salt and pepper
2. HARD BOILED EGG
INGREDIENTS
 Egg
 Water
PROCEDURE
 Place eggs in a pot and cover with water.
 Put pan over high heat and bring water to a rolling boil. Remove pan
from heat and cover.
 Drain eggs immediately and put in a bowl filled with water

3. SCRAMBBLED EGG
INGREDIENTS
 EGGS
 SALT AND PEPPER
 OIL
 SPRING ONION
PROCEDURE
 Beat the eggs
 Prepare the pan
  Add the beat eggs on the pan
 Scramble the eggs constantly
 Add mix-ins like spring onion
 Serve
4. POACHED EGG
INGREDIENTS
 Water
 Vinegar
 Eggs
PROCEDURE
 Boil water
 Add vinegar
 Prepare the eggs
 Slip the eggs into the water
 Cover the Pan and Use Gentle Heat
 Time to serve

5. ASPARAGUS AND OAXACA CHEESE OMELET EGG

INGREDIENTS
 Salt
 Freshly Ground Black Pepper
 Paprika
 Dried Thyme
 Yellow Onions, minced
 Oaxaca Cheese, grated
 Queso Olanchano
 Young Asparagus, cut on the diagonal into 1-inch pieces
 Butter
 Amontillado Sherry
PROCEDURE
 Heat 1 tbsp. of the butter until it is melted
 Add the thyme and paprika and stir to combine.
 Add the chopped asparagus and sauté for about 5 minutes or until
they begin to brighten and become a rich green.
 Add the sherry and continue cooking until it is mostly evaporated.
 Remove the onion, herb and asparagus mixture from the skillet and
set aside. Rinse or scrupulously wipe out the interior of your pan so
 that the color from the paprika does not affect the exterior of your
omelet.
 Add the remaining tablespoon of butter to the pan and melt it over
medium-high heat.
 Add the whisked eggs and turn down the heat to medium. Allow the
eggs to set on the bottom, occasionally swirling the still runny and
raw portion around to evenly distribute them. Once the omelet base is
firm, flip the eggs and allow the bottom to cook.
 On one half of the newly revealed, firm side of the omelet, pile the
vegetable mixture and the Oaxaca cheese. Fold the eggs over the
top to create the conventional, half moon omelet shape and cook a bit
longer. This is the balancing act; you want the cheese to melt before
the eggs burn. Flipping the nicely formed omelet helps prevent the
eggs from burning and evenly distributes the heat.
 Plate the omelet and sprinkle the top with the queso olanchano or
any other dry, strong, salty cheese. Serve with a crisp, golden pilsner
style beer, mineral-toned white wine or a glass of cold milk.

6. BAKED EGG
INGREDIENTS
 Butter
 Eggs
 Salt and pepper
 Add chopped ham, green onion
PROCEDURE
 Preheat oven to 375°F (175°C).
 Using a 6-cup muffin pan*, butter the muffin cups.
 Crack one egg into each muffin cup. Add your choice of additional
ingredients.
 Bake 8 to 10 minutes
 Serve immediately
7. OVER EASY EGG
INGREDIENTS
 Eggs
 oil
 PEPPER
PROCEDURE
 Begin by cracking an egg on the countertop, rather than the side of
the bowl, to avoid breaking the yolk.
  Instead of going straight into the skillet, open the egg into a custard
cup to ensure that no shells make their way into the pan.
 In a nonstick skillet set over medium-low heat, melt 2 teaspoons
butter until bubbling, then gently slide the egg into the skillet.
 Cook about 1 to 2 minutes, just until the white is set, opaque, and the
yolk begins to firm, and then carefully flip the egg over. Now cook
another minute to firm the yolk just a bit more.
 serve

8. TORTILLA BAKED EGGS

INGREDIENTS
 Oil
 Flour tortilla
 SPRING ONION
 eggs
 Salt and Pepper
PROCEDURE
 Preheat the oven to 350ºF. Brush the inside of a round, 7-inch
diameter oven safe dish* with oil. Press the tortilla down into the dish
so that the edges of the tortilla are folded up the sides of the dish
 Roughly, chop the spinach then add it to the bottom of the tortilla.
Crack the four eggs into the tortilla on top of the spinach. Add a pinch
of salt and pepper on top of the eggs.
 Slice the grap tomatoes in half, and then sprinkle them over the eggs.
Finally, top with shredded cheese.
 Bake the egg filled tortilla in the oven for 20-25 minutes, or until the
whites are set and the yolks are still jammy. You can shake the dish
to see if the whites still jiggle or if they are set. Baking time may vary
depending on the size of your tortilla and number of eggs used.
 Remove the tortilla-baked eggs from the oven and slide them out of
the dish. Slice into four pieces, then serve!
9. FRITTATA EGG
INGREDIENTS
 Water
 Eggs
 Fresh/dried herbs (optional)
 Salt
 Pepper
  Chopped vegetables, meat, poultry, or seafood, or a combination
 Shredded cheese
PROCEDURE
 Preheat the oven to 425 degrees Fahrenheit for the traditional
stovetop method, or 350 degrees for the baked methods
 Crack the eggs into a medium mixing bowl. Add your dairy of choice
and the salt. Whisk just until the egg yolks and whites are blended.
Whisk in all or half of the cheese (you can reserve the other half for
topping the frittata before baking, if desired). Set the mixture aside.
 In a 12-inch cast iron skillet (or any other large skillet that’s oven
safe), warm the olive oil over medium heat until shimmering. Add the
vegetables, starting with chopped onions or other dense vegetables.
Cook for a few minutes, stirring occasionally, then add any softer
vegetables such as zucchini. Cook until those vegetables are tender,
then add any garlic or greens, and cook until fragrant or wilted.
Season with salt, to taste.
 Once the outside edge of the frittata turns lighter in color (about 30
seconds to 1 minute), carefully transfer the frittata to the oven. Bake
for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and
appear cooked, and the center of the frittata jiggles just a bit when
you give it a gentle shimmy. Remove the frittata from the oven and
place it on a cooling rack to cool. Garnish with herbs, slice with a
sharp knife, and serve.
10. SHIRRED EGG
INGREDIENTS
 Butter
 Whipping cream
 Egg
 Salt and pepper
 Minced chives
 Hard cheese
PROCEDURE
 Preheat oven to 375°.
 Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.
 Sprinkle eggs with salt and pepper, top with chives, then cheese.
 Bake until set around edges and still a bit jiggly in the center, about
12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to
3 minutes to set and serve immediately.
11. CODDLED EGG
INGREDIENTS
  Egg
 Water
 seasonings
PROCEDURE
 Fill the pan with water and set it on the stove
 Grease the egg cups on your egg coddler.
 Place the greased egg cups in and crack a cold egg into each cup
 Sprinkle on your seasonings
 Cook the coddled eggs until done

12. PICKLED EGG

INGREDIENTS
 Hard boiled egg
 Vinegar
 Water
 Sugar
 Pickling Spice
 Salt
PROCEDURE
 Combine vinegar, water, sugar, pickling spices and salt in small
saucepan
 Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to
low, cover and simmer for 10 minutes
 Place eggs in 4-cup (1 L) jar with lid. Pour hot liquid over eggs into
each jar Cover jar with lid
 Refrigerate for at least two days before using
13. BASTED EGG
INGREDIENTS
 EGG
 BUTTER
PROCEDURE
 Heat pan
 Crack eggs- Using two hands, gently tap the eggshell on the side of
the frying pan.
 Cook- Set your stove to medium heat and let your egg cook for about
30 seconds, or until the egg whites turn from clear to white.
 Add hot water Gently pour 1 tablespoon of water into the pan
  Continue basting Set the stove to high heat or cover the pan with a
glass lid to increase the basting process. The extra steam produced
from the pan cover will help baste the eggs faster.
 Serve the eggs

14. Frisée-Lardon Salad

INGREDIENTS
 Vinegar
 Egg
 Oil
 slab bacon
 onion
 salt
 pepper
 chives
PROCEDURE EGG
 Pour water into a large saucepan to a depth of 2" and bring to a boil.
Reduce heat so water is at a gentle simmer and add white vinegar (it
helps the egg whites stay compact). Crack an egg into a small bowl,
and then gently slide it into the water. Repeat with remaining eggs,
waiting until the whites are starting to set before adding the next one
(about 30 seconds apart). Cook eggs until whites are just set but
yolks are still runny, about 3 minutes. Using a slotted spoon, transfer
eggs
 Heat oil in a large skillet over medium. Add bacon and cook, stirring
occasionally, until most of the fat has rendered and bacon is starting
to brown, 5–8 minutes. Add shallot, season with kosher salt and
pepper, and cook, stirring occasionally, until shallot is translucent and
softened but has not taken on any color, about 5 minutes. Add red
wine vinegar. Bring to a boil and cook until reduced by three-quarters,
5–8 minutes. Taste bacon vinaigrette and adjust seasoning with
kosher salt and pepper if needed.
 Place frisée in a large bowl and drizzle warm bacon vinaigrette over
top
 Divide frisée salad among plates and carefully set an egg atop each.
Season eggs with fleur de sel and pepper and scatter chives around.
 Eggs can be poached 4 hours ahead. Place in a bowl of ice water;
cover and chill. Reheat in barely simmering water 1 minute before
serving.
15. STRATA EGG
INGREDIENTS
 Bacon
 Chopped onion
 Egg
 Milk
 Dry mustard
 Salt
 Grated Gruyere Cheese
 Fresh Italian parsley
PROCEDURE
 Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on
paper towels and pat to remove excess grease. Pour all but a couple
of tablespoons of the bacon grease out of the pan. Cook shallots in
remaining fat until softened. Set aside.
 Whisk eggs for 1–2 minutes. Whisk in milk, mustard, salt, and
pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in
the torn bread.
 Pour into the prepared pan and cover with foil. Refrigerate for at least
6 hours, up to 24.
 Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until
golden, puffed, and set in the center. Remove from oven and let rest
for 5 minutes before serving. (The strata will deflate as is rests.)
Scoop portions with a large spoon rather than trying to cut into
squares.
16. SHAKSHUKA EGG
INGREDIENTS

PROCEDURE
 Then add the garlic and spices and stir for another minute until
they’re nice and fragrant. Pour in a 28-ounce can of whole peeled
tomatoes and use your spatula to break up the tomatoes into smaller
 pieces. Once this entire mixture is lightly simmering, you can crack
your eggs on top.
 Use your spatula to make little holes for the eggs, then crack an egg
into each hole. I used 6 eggs, though depending on the size of your
pan you may use more or less. Reduce the heat to low, cover the pan
and cook for another 5-8 minutes or until the eggs are done to your
liking.
 Before serving, season the eggs with salt and a generous amount of
freshly chopped parsley and cilantro. Enjoy!

17. HUEVOS RANCHEROS EGG

INGREDIENTS
 Oil
 Chopped onion
 Crushed tomatoes
 Butter
 Corn tortillas
 Eggs
 Cilantro
 seasonings
PROCEDURE
 Sauté the onions in a little oil in a large skillet on medium heat. Once
the onions are translucent, add the tomatoes and their juices. If using
whole canned tomatoes, break them up with your fingers or a spatula
as you put them in the pan.
 If you are using fresh tomatoes, chop them first before adding. Note
that fresh tomatoes will take longer to cook as canned tomatoes are
already cooked to begin with.
 Add chopped green chilies. Add additional seasoning to taste, either
chipotle chili powder, adobo sauce, regular chili powder, or even
ground cumin.
 Bring to a simmer, reduce heat to low, and let simmer while you do
the rest of the cooking, stirring occasionally. Reduce to warm after it
has been simmering for 10 minutes. Add salt to taste, if needed.
 Heat the oven to 150°F. Place serving plates (not plastic, obviously)
in the oven to keep warm.
  Heat a teaspoon of olive oil in a large non-stick skillet on medium
high, coating the pan with the oil.
 One by one (or more if your pan is big enough) heat the tortillas in the
pan, a minute or two on each side until they are heated through,
softened, and pockets of air bubble up inside of them.
 Remove and stack the tortillas on one of the warming plates in the
oven to keep warm while you continue cooking the rest of the tortillas
and the eggs.
 Using the same skillet you used for the tortillas, add a little butter to
the pan, about two teaspoons for 4 eggs. Heat the pan on medium
high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for
runny yolks, a minute or two longer for firmer eggs.
 To serve, spoon a little of the sauce onto a warmed plate. Top with a
tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if
desired.
 serve

18. EGG SALAD

INGREDIENTS
 eggs
 mayonnaise
 prepared yellow mustard
 chopped green onion
 salt and pepper
 paprika
PROCEDURE
 Place egg in a saucepan and cover with cold water. Bring water to a
boil and immediately remove from heat. Cover and let eggs stand in
hot water for 10 to 12 minutes. Remove from hot water, cool, peel
and chop.
 Place the chopped eggs in a bowl, and stir in the mayonnaise,
mustard and green onion. Season with salt, pepper and paprika. Stir
and serve on your favorite bread or crackers.

19. SCOTCH EGG

INGREDIENTS
 eggs
 all-purpose flour
 finely crushed corn flakes
  fresh breakfast sausage, casings removed (if necessary)
 Vegetable oil (for frying)
 Kosher salt, freshly ground pepper
 Mustard
PROCEDURE
 Place 4 eggs in a small saucepan; add cold water to cover. Bring to a
boil; remove from heat, cover, and let stand for 3 minutes. Transfer
eggs to an ice water bath. Gently crack shells and carefully peel
under cold running water. Place eggs back in bowl of cold water;
cover and chill until cold.
 Place flour in a wide shallow bowl and crushed corn flakes in another
wide shallow bowl. Divide sausage into 4 equal portions. Pat 1
portion of sausage into a thin patty over the length of your palm. Lay
1 soft-boiled egg on top of sausage and wrap sausage around egg,
sealing to completely enclose. Repeat with remaining sausage and
eggs.
 Whisk remaining 2 eggs in a medium bowl to blend. Working gently
with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off
excess, then coat in egg wash. Roll in corn flakes to coat.
 Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil
to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning
occasionally and maintaining oil temperature of 350°, until sausage is
cooked through and breading is golden brown and crisp, 5–6
minutes. Use a slotted spoon to transfer eggs to paper towels to
drain. Season lightly with salt and pepper. Serve warm with mustard.
20. QUICHE EGG
INGREDIENTS
 shredded cheese
 baked pie crust
 EGGS
 cup milk
 dried thyme leaves OR other herb
 salt
PROCEDURE
 HEAT oven to 375°F. SPREAD cheese evenly in bottom of pie shell.
TOP with filling in an even layer.
 BEAT eggs, milk, thyme and salt in medium bowl until blended.
Carefully POUR over filling in pie shell.
 BAKE in center of 375°F oven until center is almost set but jiggles
slightly when dish is gently shaken and knife inserted near center
 comes out clean, 30 to 40 minutes. LET STAND 5 minutes. CUT into
wedges.
 Flavor your quiche with seasonings that compliment your filling. Try
chopped fresh herbs, such as parsley, basil or oregano, when
available.
 Serve