|Introduction to Food Science|
|by Ph.D., Rick Parker|
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses.
1 - 10 of 148 for egg omelettes
Beat eggs with fork. Add ... pan. When one side is done, flip over. Chopped onions may be added. Egg substitute may be used instead of eggs. One serving.
Melt butter on ... until tender. Combine eggs, milk, salt, ... frying pan until almost done. Add cheese; continue to cook until eggs are done. Serves 2-3.
Butter the bread ... cheddar. Beat the eggs with the milk ... refrigerator. Bake 1 hour at 325 to 350 degrees, covered, remove cover last 5 minutes. Serves 4.
Separate the egg, beat the ... lemon color. Add milk, salt, pepper and baking powder. Beat whites until stiff and dry. Fold into egg yolks. Bake or fry.
Separate the egg, beat the ... color. Add milk, salt, pepper and baking powder. Beat whites until stiff and dry. Fold into egg yolks. Bake or fry to ????.
1. Melt butter ... Omelette 1. Beat eggs enough to completely ... of the pan last. Shape it in a fat blunt, thin on the ends, wide in the middle shape.
In A mixing bowl combine eggs with half and ... all liquid is solidified. Add ham and cheese and spices. Fold over and garnish with green onion and cheese.
Heat wok on ... in two beaten eggs, lift wok ... oiled casserole, put plate on top, invert rice onto plate, then garnish with a few shrimp or celery leaves.
Cut unpeeled eggplant ... omelette, beat 2 eggs at a time, ... omelette, slide onto warm plate, folding into thirds. Spoon sauce over. Makes 4 omelettes.
Dried Shitake mushrooms ... To prepare: Mix eggs roughly (do not ... very thin strings. If you wish strings to be shorter, cut sheet in half before slicing.
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