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Egg Garnish Recipes
MAKING 1. In two separate bowls place the egg yolk and egg whites. Add in 1 pinches of salt each to the egg yolk and egg whites mix well. 2. Wipe an 8 inch heated non stick pan with an oiled paper towel. Pour the yolk mixture into the pan. Cook on medium low
How to Make Korean Egg Garnish
MAKING 1. Hard boil two eggs cool shell and cut into wedges 2. If using frozen shrimp allow to thaw 3. In a frying pan heat oil and fry onions for five minutes push them to one side 4. Add shrimp to the pan and cook for a couple of minutes remove from the pan
Shrimp and Egg Sandwiches
Mix together mayonnaise garlic salt pepper and prepared horseradish until blended. Stir in zucchini. If you d like open faced sandwiches just butter one side of 2 slices of bread. On each buttered slice lay lettuce leaf . Then spoon half the zucchini mixture
Zucchini and Egg Sandwiches
1. Using a spoon carefully place the eggs in a saucepan of boiling water and boil for 10 minutes. 2. Place saucepan containing hard boiled eggs under cold running water. When water in saucepan is cool crack eggs and leave in water for at least five minutes. 3.
Melt butter slip eggs into butter and fry until whites are firm and yolks are still soft. Sprinkle with salt and pepper. Put a slice of tongue on a piece of toast. Top with hot fried egg. Beat yogurt until smooth and spoon yogurt over egg. Beat butter with
Egg and Tongue with Yogurt Sauce
Peel core and slice the apple dip in lemon juice. Shell and slice the hard cooked eggs. Lightly whip the cream and mix with the mustard mayonnaise and dill if used. Remove the crusts from the slices of toast and arrange the smoked salmon slices on each piece.
MAKING 1. Hard boil the eggs cool shell and slice thinly 2. Spread butter or margarine on egg arrange egg slices on bread 3. Soak the achovy fillet in milk for five minutes and drain 4. Rinse with water and dry on paper towels 5. Cut the fillet into thin srips
Egg and Anchovy Sandwiches
Cut eggs in half lengthways. Remove yolks and sieve. Cream butter add sieved yolks mayonnaise and anchovy essence. Season. Fill the egg cases with this mixture top each with shrimps and with a caper. Serve garnished with parsley.
Sea Food Eggs
MAKING 1. Beat together the eggs milk and seasoning. 2. In a non slick frying pan melt 1 3rd butter over a low flame. 3. Add the egg mixture and scramble stirring frequently until cooked. 4. Take pan off heat and leave to cool. 5. Meanwhile lightly toast the
Egg and Meat Boats
MAKING 1 In a bowl combine the seasoned mayonnaise with the chopped watercress blend well. 2 Spoon the mixture over the egg halves. SERVING 3 Garnish with fresh watercress sprigs and serve in a nice plate.
GETTING READY 1.Start by soaking the fish overnight MAKING 2.Drain the fish and cover with fresh water 3.Simmer for 10 minutes 4.Now add the fish to hot white sauce and pour onto hot platter 5.Slice eggs and arrange around the edge of the platter SERVING 6
Salt Fish With Egg Garnish
Arrange lettuce on small oval dish. Top with egg halves cut side down pour dressing over eggs. Arrange tomato halves around eggs and garnish with parsley or dill.
Egg and Green Goddess Platter
1. Combine egg salad and olives in small bowl. 2. To assemble each sandwich layer 1 cheese slice on 1 bread slice. Place 1 4 of egg salad mixture and 1 4 of pickle slices on cheese. 3. Top pickles with 1 bread slice and 1 cheese slice. Place 1 4 of egg salad
The Meatless Dagwood
Combine ingredients and serve garnished with parsley.
Egg Parsley Dip
Grind ham coarsely in a meat grinder Add chopped eggs. Add remaining ingredients and moisten with mayonnaise. Serve in sandwiches as a salad on lettuce leaves or stuff in fresh hollowed out tomatoes.
Ham And Hard Boiled Egg Salad