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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Savory Eggs

Savory Eggs


6 large eggs
4 tablespoons chopped cooked chicken or ham
Salt and pepper to taste
2 tablespoons chopped parsley
6 rounds fried toast


  • Butter six small molds.
  • Mix ham, parsley, and seasonings together, throw a little into each mold, shake it well round sides.
  • Break one egg into each mold, taking care not to break yolk, sprinkle with salt and pepper, and dot with a butter. Steam four or five minutes, or until set.
  • Turn out on rounds of fried warm toast and serve at once.

Makes 6 servings.

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Helpful Tips

In beating eggs, a little salt added to the whites helps to bring them to a froth more quickly.

When frothed whites are to be mixed with a heavier or more solid substance, great care must be taken not to break down the froth. The object of beating being to mix in air, rough handling afterwards would render the beating useless; the mixing must therefore be done very carefully. They should be folded or wrapped up in the other substance, but the mixing also must be thorough, for any pieces of white separated from the rest will toughen and taste leathery, besides failing in the special purpose of giving lightness to the mixture. After mixing lightly and perfectly all such preparations should be cooked at once.

The white "speck" always should be removed from a broken egg, as it is easily distinguished after cooking, and in anything of a liquid nature, such as custards, sauces, etc., it would be hard and unpleasant.

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