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    111 Magic Egg Cooking Recipes
    111 Magic Egg Cooking Recipes
    111 Magic Egg Cooking Recipes
    Ebook86 pages45 minutes

    111 Magic Egg Cooking Recipes

    By Viktor Menchenia

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    About this ebook

    Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.

    LanguageEnglish
    PublisherViktor Menchenia
    Release dateSep 30, 2019
    ISBN9780463765036
    111 Magic Egg Cooking Recipes
    Author

    Viktor Menchenia

    I live in Ukraine with my wife and a small dog named Boss. Our cookbook e-books are designed specifically for all well-known e-books and on your computer. No need to print the entire cookbook, just print one recipe when you're ready, use it while you're cooking and creating. I urges you to not only buy several copies of this cookbook, but also to tweet its pictures of the recipes you make so you can discuss them with millions of our friends on social media.

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      Book preview

      111 Magic Egg Cooking Recipes - Viktor Menchenia

      111 Magic Egg Cooking Recipes

      New Cook Book, Philadelphia Cook Book, Bread And Bread-Making, Many Ways for Cooking Egg etc.

      Legal Notice: - This e-Text is otherwise provided to you AS- IS. No other warranties of any kind, express or implied, are made to you as to the e-Text or any medium it may be on, including but not limited to warranties of merchantability or fitness for a particular purpose. The Author and Publisher assume no responsibility or liability whatsoever on the behalf of any purchaser or reader of these materials.

      CONTENTS

      COOKING OF EGGS

      TO PRESERVE EGGS

      EGGS AND CRUMBING

      SHIRRED EGGS

      EGGS MEXICANA

      EGGS ON A PLATE

      EGGS DE LESSEPS

      EGGS MEYERBEER

      EGGS A LA REINE

      EGGS AU MIROIR

      EGGS A LA PAYSANNE

      EGGS A LA TRINIDAD

      EGGS ROSSINI

      EGGS BAKED IN TOMATO SAUCE

      EGGS A LA MARTIN

      EGGS A LA VALENCIENNE

      FILLETS OF EGGS

      EGGS A LA SUISSE

      EGGS WITH NUT-BROWN BUTTER

      EGG TIMBALES

      EGGS COQUELICOT

      EGGS SUZETTE

      EGGS EN COCOTTE

      EGGS STEAMED IN THE SHELL

      BIRDS' NESTS

      EGGS EN PANADE

      EGG PUDDING

      EGGS A LA BONNE FEMME

      TO POACH EGGS

      EGGS MIRABEAU

      EGGS NORWEGIAN

      EGGS PRESCOURT

      EGGS COURTLAND

      EGGS LOUISIANA

      EGGS RICHMOND

      HUNGARIAN EGGS

      EGGS NOVA SCOTIA

      EGGS LAKME

      EGGS MALIKOFF

      EGGS VIRGINIA

      JAPANESE EGGS

      EGGS A LA WINDSOR

      EGGS BUCKINGHAM

      POACHED EGGS ON FRIED TOMATOES

      EGGS A LA FINNOIS

      EGGS A LA GRETNA

      EGGS A L'IMPERATRICE

      EGGS WITH CHESTNUTS

      EGGS A LA REGENCE

      EGGS A LA LIVINGSTONE

      EGGS MORNAY

      EGGS ZANZIBAR

      EGGS MONTE BELLO

      EGGS A LA BOURBON

      EGGS BERNAISE

      EGGS A LA RORER

      EGGS BENEDICT

      TO HARD-BOIL EGGS

      EGGS CREOLE

      CURRIED EGGS

      EGGS BEAUREGARD

      EGGS LAFAYETTE

      EGGS JEFFERSON

      EGGS WASHINGTON

      EGGS AU GRATIN

      DEVILED EGGS

      EGGS A LA TRIPE

      EGGS A L'AURORE

      EGGS A LA DAUPHIN

      EGGS A LA BENNETT

      EGGS BROULLI

      SCALLOPED EGGS

      EGG FARCI

      EGG BALLS

      DEVILED EGG SALAD

      JAPANESE HARD EGGS

      EGGS EN MARINADE

      EGGS A LA POLONAISE

      EGGS A LA HYDE

      EGGS A LA VINAIGRETTE

      EGGS A LA RUSSE

      EGGS LYONNAISE

      EGG CROQUETTES

      EGG CHOPS

      PLAIN SCRAMBLED EGGS

      SCRAMBLED EGGS WITH CHIPPED BEEF

      EGGS SCRAMBLED WITH LETTUCE

      SCRAMBLED EGGS WITH SHRIMPS

      EGGS SCRAMBLED WITH FRESH TOMATOES

      EGGS SCRAMBLED WITH RICE AND TOMATO

      SCRAMBLED EGGS WITH ASPARAGUS TIPS

      EGG FLIP

      OMELETS

      OMELET WITH ASPARAGUS TIPS

      OMELET WITH GREEN PEAS

      HAVANA OMELET

      OMELET WITH TOMATO SAUCE

      OMELET WITH OYSTERS

      OMELET WITH SWEETBREADS

      OMELET WITH TOMATOES

      OMELET WITH HAM

      OMELET WITH CHEESE

      OMELET WITH FINE HERBS

      SPANISH OMELET

      OMELET JARDINIERE

      OMELET WITH FRESH MUSHROOMS

      OMELET O'BRIEN

      OMELET WITH POTATOES

      SWEET OMELETS

      OMELET A LA WASHINGTON

      OMELET WITH RUM

      SWISS SOUFFLE

      OMELET A LA DUCHESSE

      OMELET SOUFFLE

      COOKING OF EGGS

      Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete.

      Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for twenty minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at

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