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Results 111 - 120 of about 970 for 8-10 egg whites
111. CREAMED EGG TOAST
Boil eggs. Prepare white sauce. Salt to taste. Chop boiled eggs into white sauce while heating. Mix well and pour over toast. Serve while hot.
Melt butter and toss with bread. Combine eggs, milk, salt and mustard. ... 350°F for 50 minutes. May use bacon or ham in place of sausage.
Heat beets and juice, add sugar and vinegar. Place eggs in large jar, pour beets ... eggs will become. However, eggs can be eaten two days later.
114. LOBSTER DEVILED EGGS
Shell eggs. So eggs will sit ... spoon or piping bag, fill hollow of egg whites with yolk mixture. Add garnish of choice. Makes 12 stuffed halves.
Melt butter in frying pan until it foams. Add beaten eggs. Stir until eggs are ... Bake at 350 degrees until bubbly - about 20 minutes. Serves 12.
116. EGG DROP SOUP
Heat chicken broth, salt and white pepper to boiling in 3-quart saucepan. Stir onion into eggs. Pour egg mixture slowly ... (about 3/4 cup each).
117. BREAKFAST EGG STRATA
Layer all of this 3 times in greased 9 x 13 inch pan, with a final layer of cheese. Beat these 3 together and pour over casserole. Cover ...
In a large, deep bowl, lightly whisk eggs, milk, salt and pepper. ... several chunks and stir constantly until the eggs are set and creamy. Serves 6.
Combine the following: Boil gently ... Cool. Pour over eggs and beets, cover and let ... refrigerator. To serve, cut eggs in half or quarters.
120. PICKLED EGGS
Bring to a boil and boil for 10 minutes. Set at room temperature for 24 hours. Then boil eggs for 10 minutes. Leave in ... peel, put in hot brine.
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