A great quiche is really impressive. But this basic quiche recipe is easy as pie. Use this recipe to make endless flavor variations for your table.
— Read on www.mynourishedhome.com/basic-quiche/
Cream of Mushroom Rice, Easy Baked Beans and Homestyle Chicken and Biscuits are on the sidebar of this page; I would have liked to have time to post those above this, but I don’t, so please see the recommended recipes on the Campbell’s website from this link.
I do remember this. The trick, sometimes, to making very edible eggs benedict of any persuasive kind, like this one is persuasively ham, or otherwise, you could pair the eggs with of course, oven baked bacon — is to keep the cook time to the timber, of done. Now, if you use this rule, you will be forced to check the egg turn over time constantly to done. If it is too soft, you will pay attention and if it gets too hard, you will know you left it to cook too long. This is a no fail method: timber, as in tamber — a musical term — meaning the definition of the notes played.
I have no suggestions and no cookbook in me.
But someone asks, how I would make an egg. This I know how to do a little bit. I have shared some of my egg cooking knowledge before on my Facebook page. I particularly like my fluffy scrambled eggs. This is the plain recipe; but it’s a little boring, because everyone has already heard it twice on Facebook.
Using anywhere from two to six eggs and no less, for definition of the calcium — use enough oil to line a 9″ pan — whisk the whole eggs (cracked) in a glass pyrex or anchor, durable bowl — add about as much 2% milk as there are 2 eggs at a time to meet with 2 eggs being 2-4 tablespoons, depending on how week you want the eggs to be and no more than 1/2 cup of 2% milk for 6 eggs. Continue to stir or whisk, whichever is your preference. If you love plain calcium eggs, stir in no seasons or herbs. If you prefer herbs or seasons on your eggs, put some over the top of the bowl and continue to mix. It shouldn’t boil with bubbles, but it will be a little frothy with all this mixing. Some recommendations are the usual, dill, oregano, garlic, paprika, cumin, chili powder, sage and thyme, rosemary and basil, onion powder, parsley. You need to know what your own preferences are. For a most basic kind, that really isn’t the most favorite, I would simply add, garlic and onion powder, parsley and some oregano and a pinch of salt. If you are serving black pepper lovers, add a pinch of that too.
You might want to consider making an extravagant omelet with the basic calcium egg fluff and chopping up fresh vegetables or thawing out your favorite frozen vegetables at this point: anything from peas to sliced zucchini to chopped up bits of carrots. The point about adding vegetables is having them ready to cook the slight amount of time that you need to get the eggs done. Raw vegetables, like potatoes, chopped peppers, chopped asparagus and broccoli and other fresh hard vegetables, are going to taste very indigestibly raw in the time given for the eggs to cook, which, depending on the number, won’t exceed 10 minutes and on the average won’t exceed 5 minutes. So make sure to have your chopped vegetables prepared to the definition of “cooked” or “ready” to the end of cooking no more than another 5-10 minutes with the eggs.
There are also cheeses to consider and don’t forget your favorite cheese flavors if you want them. Or your favorite cooked pork additions. (You might even want to use some well-diced cooked chicken, or turkey, or steak.) Add about 1/2 cup of shredded cheese per 6 eggs, one or two blends, no more, or else crumbled cheese like feta or ricotta, loosely into the top of the eggs in the bowl before you cook. Whip the cheese in so that it doesn’t completely dissolve, but so that it establishes its connection to the egg blend.
Now your ready to cook. Hopefully I haven’t given you so many things to do that your oil isn’t burning your pan! (Vegetable oil of any kind will do; but remember the greater the taste in the oil, the more you will taste your oil in these eggs, so a mild oil, like plain vegetable oil, is probably best.)
Pour out the bowl into your pan. If you’re working on a very big omelet scramble, then you want to maybe consider a 13″ pan or even a jumbo cooker. Try to choose a non-stick pan. Begin to scramble with your best big metal fork — I use a spaghetti server fork to help me out with a regular spaghetti fork, works well. When you see whiteness stiffen, your almost set. You can also let the eggs set like an omelet for any amount of time and then break up the flat omelet mold of the eggs with your fork after it has come to a good cook point. When your eggs begin to look rather golden, they are beyond the point of fluffy and qualify for “fried”. They are still edible this way and people who like very well-cooked food, will enjoy them golden; however, you want to make sure they are white/yellow and fluffy to have the scramble to be authentic.
Remove the pan from the heat. If you have a large pasta serving porcelain plate of appropriate size, empty out the pan onto the porcelain. Return the pan to an unlit, cool burner to cool, and let the eggs cool a bit.
You can serve these eggs with all sorts of interesting bread and salad and have a good time with getting on to the afternoon burgers or whatever else might be.
Quick Ham and Eggs Benedict
(It’s a radish and shallot omelet. I think the radishes are just the garnish on the side of the plate. (Radishes in Italian sometimes just refer to rooty, stemy or leafy stalk veggies; word being “radici”, which means roots, but also refers to root vegetables that are greenish, like shallots. But in this case, also radishes, because they are also in the ingredients. So I’m not sure how google translate took it all.)
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