#Easy egg recipe

[recipemake]

Half Fry Egg Recipe – Simple and Tasty Half fry egg is a quick and easy dish where the egg is cooked with a perfectly soft yolk and crispy edges. This recipeMade is perfect for breakfast, brunch, or even a light snack. With minimal effort, this half fry egg recipeMade delivers a delicious, protein-rich meal that pairs well with toast, rice, or paratha. The simplicity of this recipeMade makes it a versatile favorite, whether enjoyed plain or garnished with pepper, chili flakes, or herbs. Try this classic and effortless recipeMade for a wholesome and satisfying dish anytime!

[drdunev]

Can Eggs Really Help With Depression?

I have written about eggs before. It used to be just the animal varieties to choose from. You know; duck eggs, chicken eggs, quail eggs, etc. Now there must be eight or so variations at the markets, ranging from plain old white eggs to free range (the chicken gets to stick it’s feathery neck outside the roost for a few minutes) to pasture-raised organic. This means the chickens are supposed to be able to grub around in the grass and dirt to find worms and insects, since birds tend to be carnivores. Chickens in the wild eat an omnivorous diet, meaning they eat anything they can forage in the grasses where they can find beetles. worms and other insects.i

Eggs are pretty amazing nutritionally. Yes, the yolks do contain cholesterol. But they also contain lecithin which breaks down fat and cholesterol. They also contain choline, which is necessary for fat metabolism, and is good for the brain.

Now there is evidence that eggs decrease the risk of depression. The study was a 6- year study of elderly people. Those who ate three eggs a week had a 38% decrease in the risk of depressive symptoms compared to non-egg eaters. And with each additional egg consumed per week, the risk decreased by an additional 4%.ii

This wasn’t a double-blind study. It was self-reported by the participants, but there probably isn’t too much reason to falsely report. So, this indicates that eggs are probably even better for us than was previously known. Happily, this also indicates that there is more interest in prevention and dietary influences of mental problems, rather than just prescribing drugs.

Although the study wasn’t performed on children or teenagers, eggs may prove beneficial to them, as well. Studies are showing that more young people are suffering from mental and emotional difficulties since the pandemic. It’s probably hard for adults to understand what an impact this pandemic event had on development, and it went on far too long. In the life of a young person, this would have an enormous impact, almost like the impact that periods of war or economic depression had on earlier generations. So, simple dietary improvements may help.

No time to fix eggs in the morning? Try this “Egg Pancakes” recipe. Mash a small banana with two raw eggs to make a batter. Cook the pancakes on a griddle until firm and light brown. These can be made ahead, frozen and thawed as needed, for a quick breakfast or snack. Spread with favorite nut butter, roll them up, and they can be eaten on the run. They are sweet enough on their own, or can be enjoyed with a fruit puree or syrup like a regular pancake.iii

I always suggest spending money on the best eggs. The health benefits are substantially improved when the yolk is orange and the shells are strong. Eggs keep several weeks after the date on the carton. You can tell if an egg is fresh by putting it in a glass of water. If it sinks to the bottom and lays flat on its side, the egg is fresh. It is floats, toss it out.

Freshly laid eggs do not need to be refrigerated, and often aren’t in other countries. But once eggs are refrigerated, they must remain refrigerated because they “sweat” when returning to room-temperature and that liquid may be a breeding ground for bacteria. It’s okay to leave eggs out for baking, as many recipes suggest, as long as you use them quickly.

I love eggs and eat them most days for breakfast. I find that the protein keeps my blood sugar stable until lunch. My cholesterol was just checked and it is actually lower than I really want it! I have been eating very little sugar in this past year, and cholesterol is made mainly from dietary sugar, so it is not surprising. But cholesterol is very important for brain health and cognition, so I am going to keep on eating those eggs!

If you want more egg-y inspiration, here is a downloadable or purchasable cookbook called, “Too Many Eggs” by Mimi Dvorak. https://www.toomanyeggs.com

[daily-deliciousness]

Croissant breakfast sandwiches

[fullcravings]

Healthier Homemade Peanut Butter Cups

[toyastales]

Egg Rolls

[fuckingrecipes]

Easy Homemade noodle recipes

Egg Yolks: Start with 2, go up from there.

Egg Whites: Half of however many yolks you used

Water: As needed. Maybe 1 tsp per 2 eggs.

Salt: idk, a pinch. 1 Teaspoon?

Flour: Enough so it becomes a dough, and not mush. 1 cup per egg, with more or less added for texture.

Butter or Oil: idk like half teaspoon per egg? I just blop a little bit in there, eyeballing it.

Other shit: Add dried herbs or spices if you want. I like an italian herb mix in mine. Basil and Oregano and Black Pepper

--

Start with a pile of flour. Sort out your egg situation and dump those into the flour. Add a little water and oil, and mix it together for about 5 mins.

If it's crumbly and doesn't want to be a neat dough ball after 5 mins, add more egg yolk or water. If it's super sticky and making a huge mess, add more flour.

After 10 mins of kneading and adjusting ratios so it looks like a dough, divide it into smaller balls that are each about the size of a lime. Doesn't have to be precise.

Let those chunks of dough rest for another 10 mins. (yes, resting is important)

Use a rolling pin to roll out the dough as thin as you can, without putting holes in it. Anywhere from 1/4 inch to paper thin is fine.

Rub a little more flour on the dough if it wants to stick to the rolling pin or your counter surface.

Once it's as flat as you want, roll up the dough like it's a scroll, and slice it thinly.

You can toss them in BOILING water (or straight into broth/sauce), and cooking 'till done. Cook time depends on how thick your noodles are. After 5 minutes of boiling, take a noodle out and try a nibble. If it's not done, boil it some more. If it's done, take it off the heat. You can also fry the noodles in oil if you want.

Or you can save them for later by laying or hanging the noodles until dry. Could be on a counter with paper towels on either side of them... could be hung on a coat hanger... however you can get airflow to dry those suckers out for a couple hours. Then put in an airtight container in the fridge.

[vegan-nom-noms]

Lentil Breakfast Patty "McMuffins"

[shoku-and-awe]

Summer squash pie! My childhood neighbor used to make this and I love it so much. Delicious and homey veggie comfort food.

The recipe calls for evaporated milk, but apparently you can substitute equal parts cream and regular milk. It also wants crescent rolls, which I really don't think I can find in Japan, but whatever, I could make a pie crust (or buy a frozen one).

1 can (Pillsbury) crescent rolls 2 tbsp breadcrumbs 3 medium squash 1 egg lightly beaten 1/3 cup vegetable oil 1 tomato sliced 1/2 cup green bell pepper 1/3 cup chopped onion 1/2 cup evaporated milk 1 dash paprika 2 tbsp parmigiano cheese

Preheat the oven to 250F (121C). Slices tomatoes and cut squash into slices 1/8-inch thick. Set the tomato aside and sauté the squash in oil until brown.

In a greased pan, arrange rolls to form a crust. Sprinkle with breadcrumbs. Top with the cooked squash, alternating with tomato slices. Sauté pepper and onion, then sprinkle onto the pie. (NB: My mom does squash and onion together, then adds the peppers to the end, then alternates this mixture with tomatoes.)

Combine the evaporated milk with the beaten egg and spices. Pour over the pie and sprinkle with cheese. Add more bread crumbs if desired.

Bake for 25 to 30 minutes. Allow to cool for at least for 5 minutes. Slice to serve.

[average-hua-cheng-fan]

hey, don't cry. while the ramen water boils, add some shredded leftover meat or lunch meat and some spinach to your bowl. when you put the noodles in, add an egg, the whole spicy flavor packet, a tsp+ each of ground ginger and garlic, and a pat of butter. decide when the noodles are done with your heart and then add them and the broth to the bowl. okay?

[niftyrecipe]

Тыквенный омлет по-китайски

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[nourishcolourbites]

[recipemake]

Boiled Egg Fried Rice Recipe – Quick and Flavorful

Boiled egg fried rice is a delicious and protein-packed dish perfect for a quick meal. This recipeMade combines fluffy rice, boiled eggs, and aromatic spices for a satisfying and flavorful experience. Easy to prepare, this boiled egg fried rice recipeMade is ideal for lunch, dinner, or a hearty snack. The mix of tender rice and spiced boiled eggs makes it a comforting and nutritious choice. This recipeMade is versatile, allowing you to add vegetables or sauces for extra taste. Enjoy a simple yet tasty homemade dish with this boiled egg fried rice recipeMade anytime!

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[eatofit1]

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 .............📍 𝑹𝒆𝒃𝒍𝒐𝒈 𝑵𝑶𝑾, 𝑪𝒐𝒐𝒌 𝑳𝒂𝒕𝒆𝒓! 📍 ............ 🥚 Egg Drop Soup 🥣 Try this easy and comforting Egg Drop Soup recipe that is ready in just 15 minutes! Ingredients: - 3 eggs - 4 cups chicken stock or broth - 1 tablespoon reduced sodium soy sauce - 1 teaspoon ground ginger - 1/4 tsp EACH garlic powder, onion powder - 1/8 teaspoon pepper - pinch red pepper flakes (optional) - 2 tablespoons cornstarch - 1/2 teaspoon toasted sesame oil - 1/4 cup chopped green onions plus more for garnish - Additional Salt and pepper to taste Directions: 1. Whisk eggs together in a liquid measuring cup. Set aside. 2. Whisk together all the ingredients except eggs and green onions in a medium saucepan until smooth (OFF HEAT). 3. Bring to a boil, stirring occasionally. Reduce to a simmer and stir the stock in one direction with a fork to create a "whirlpool" effect. 4. Slowly drizzle the whisked eggs into the stock while continuing to stir the soup in the same direction. The eggs will spread and feather into ribbons. 5. Remove from heat and stir in green onions. Taste (careful it will be hot!) and season with additional salt and pepper to taste. Garnish individual servings with additional sesame oil if desired (careful, a little goes a long way!). Serve immediately. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Servings: 4 servings 📌𝐂𝐡𝐞𝐜𝐤 𝐌𝐨𝐫𝐞 𝐚𝐭 : KitchMeTHAT.com/

[daily-deliciousness]

Steak and scrambled eggs

[fullcravings]

Easy Fluffy Oat Milk Pancakes (Vegan)

[askwhatsforlunch]

Fondant au Chocolat

It's rather difficult to try to explain what exactly is the beautifully soft texture of a Fondant au Chocolat, thus I won't endeavour it. It is much easier to bake one and indulge in its deliciousness, thus I invite you to do it! Happy Sunday!

Ingredients (serves 4 to 6):

200 grams/7 ounces very good dark chocolate (at least 75% cocoa)

6 tablespoons unsalted butter

4 large eggs

1/2 cup caster sugar

3/4 cup plain flour

1 tablespoon cocoa powder

1/4 cup cocoa nibs

Preheat oven to 190°C/375°F.

Butter a pie plate or cake tin generously, and dust lightly with flour. Set aside.

Break dark chocolate into a medium bowl. Add butter, cut into chunks, and fit the bowl over a small saucepan of simmering water over medium-high heat (the bottom of the bowl should not touch the water).

Melt chocolate and butter together, stirring with a spoon until smooth, silky and shiny. Remove from the heat; set aside.

Break the eggs in a large bowl. Add caster sugar, and whisk energetically until pale yellow and fluffy, and the mixture falls from the whisk like a ribbon.

Sift in flour and cocoa, and give a good stir until well-blended.

Then, gently fold in melted chocolate and cocoa nibs, until completely combined.

Pour batter into prepared pie plate or tin, levelling with a spatula.

Place in the middle of the warm oven, and bake, at 190°C/375°F, for 25 minutes.

Remove from the oven and let cool slightly or completely.

Serve Fondant au Chocolat warm or cooled, with a glass of chilled Champagne!