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Eggs As Food - Yahoo Recipe Search
Food.comI love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!Food NetworkTea eggs, known as caa jip daan in Cantonese, are a popular Hong Kong and Chinese street food found warming in a cauldron of soy sauce and tea for a quick breakfast or on-the-go snack. The eggs get their recognizable marbled look and deep flavor from a long steep in a mixture of soy sauce and black Chinese tea flavored with spices. Making a big batch at home to last the week is pretty easy and preparing them for the Lunar New Year is considered particularly lucky. You can snack on them warm or cold or use them to top congee, noodles, rice and other dishes. The eggs will have a green ring around the yolk, common to eggs boiled for an extended period; this is usual for the ones sold on the street and at markets, too.TastyThese adorable egg-shaped sugar cookies are perfect for Easter celebrations or any springtime gathering. With a simple, buttery dough and colorful icing, they're as fun to decorate as they are to eat!Food NetworkAll eyes on these avocado deviled egg hors d'oeuvres that double as ghoulish Halloween decorations for your spooktacular party.YummlyAngel food cake gets its characteristic loft from beaten egg whites, otherwise known as meringue, and that's it -- no other leavening agent such as baking powder or soda is needed. You'll want to beat the sugar into the egg whites gradually to achieve the stable structure, and then to gradually fold in the four to avoid deflating them. Let cool completely before unmolding (or it will fall out naturally if you use a classic tube pan and suspend it on its legs or over a bottle, with a wire rack underneath).AllrecipesA very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.Food.comThis is a " must " at our house during the holidays. Adjust any amounts or use your own favourite filling for the deviled eggs. Kids get wide eyed seeing the marbled eggs and as do the adults. I make a separate food coloured egg tray for the kids, they just don't care for any spices added. Cook time is the marbling / favouring time.Food.comI make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!Taste of HomeIf you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia
