Eggs is eggs....
Eggs come from lots of animals, but lets face it ones that come from a chicken are best!
Cheesy Chilli Fritata....
Think of a frittata as a posh omelette. They're delicious hot, but just as good
cold so you can even try popping a wedge in your lunchbox
cold so you can even try popping a wedge in your lunchbox
Ingredients4 eggs
2 spring onions 100grams sweetcorn 1 small chilli 75g cheddar cheese Teaspoon of oil |
Cooking stuffSmall Bowl
Large Bowl Fork Chopping board Knife Grater Plate Round baking tray |
OvenPreheat oven to 180C/Gas mark 4
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The recipe....
1. Finely chop the spring onions and chilli. Make sure you remove the membrane and the seeds from the chilli.
2. Grate the cheese on to a plate.
3. Measure out the sweetcorn, and any other optional extra ingredients or seasoning.
4. Crack the eggs one at a time into a small bowl before adding them to the large bowl.
5. Scramble the eggs with a fork.
6. Add other ingredients and mix.
7. Grease the baking tray
8. Pour contents of the bowl into the baking tray.
9. Bake for 30 mins or until egg has set
To serve: The frittata can be served as a slice with a salad
2. Grate the cheese on to a plate.
3. Measure out the sweetcorn, and any other optional extra ingredients or seasoning.
4. Crack the eggs one at a time into a small bowl before adding them to the large bowl.
5. Scramble the eggs with a fork.
6. Add other ingredients and mix.
7. Grease the baking tray
8. Pour contents of the bowl into the baking tray.
9. Bake for 30 mins or until egg has set
To serve: The frittata can be served as a slice with a salad
frittata.pptx | |
File Size: | 306 kb |
File Type: | pptx |
Poached eggs....
A perfectly cooked poached egg is one of the most brilliant things in the whole world! They can be a little tricky to get right, but if you make sure you use the freshest eggs you possibly can, you shouldn’t have any problems.
Ingredients |
Cooking stuffSaucepan
slotted spoon |
OvenHob
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The recipe....
1. Get yourself a wide saucepan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of salt, then crack one of your eggs into a cup or small bowl and gently pour it into the water in one fluid movement
2. Repeat with the rest of the eggs
3. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge)
4.Put your bread on to toast
5. To check whether the eggs are done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon
6. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up
7. When they’re ready, remove them to some kitchen paper to dry off • Butter your toast, then serve the eggs on top, sprinkled with a little salt and pepper
2. Repeat with the rest of the eggs
3. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge)
4.Put your bread on to toast
5. To check whether the eggs are done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon
6. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up
7. When they’re ready, remove them to some kitchen paper to dry off • Butter your toast, then serve the eggs on top, sprinkled with a little salt and pepper
Omelette....
Omelettes are tasty and super-quick to knock together. A simple omelette is delicious and brilliant for breakfast, lunch, or even a quick and light supper.
Ingredients |
Cooking stuffFrying pan
Grater Small bowl Fork |
OvenHob
|
The recipe....
1. Crack the eggs into a mixing bowl with a pinch of salt and pepper
2. Beat well with a fork
3. Put a small frying pan on a low heat and let it get hot, add a small knob of butter
4. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly
5. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar, if using (I sometimes
grate mine directly on to the omelette)
6. Ease around the edge of the omelette with a spatula, then fold it in half
7. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate
2. Beat well with a fork
3. Put a small frying pan on a low heat and let it get hot, add a small knob of butter
4. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly
5. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the Cheddar, if using (I sometimes
grate mine directly on to the omelette)
6. Ease around the edge of the omelette with a spatula, then fold it in half
7. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate