111 Magic Egg Cooking Recipes
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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.
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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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