Egg Flowers Recipes

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EGG FLOWER SOUP



Egg Flower Soup image

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

Provided by Bergy

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
3 3/4 cups chicken stock
1 teaspoon soy sauce
3 tablespoons fresh coriander, chopped
1 scallion, finely chopped
3 eggs, whisked until frothy
salt
pepper

Steps:

  • Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  • Pour in the stock and bring to a boil, simmer 1 minute.
  • Add soy, coriander,& scallion.
  • Pour in the eggs in a steady stream, do not stir.
  • Remove from heat season with salt and pepper.
  • Divide between individual soup bowls& serve.

Nutrition Facts : Calories 448.3, Fat 29.6, SaturatedFat 10.3, Cholesterol 346.6, Sodium 918.9, Carbohydrate 22.7, Fiber 1.1, Sugar 9.5, Protein 21.9

EGG FLOWERS



Egg Flowers image

This is so simple and the kids think it's so fun too! Easy, fun way to have breakfast in the morning.

Provided by CandyTX

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

6 pieces deli ham, round works best
6 eggs
1/2 cup grated cheddar cheese
salt and pepper, to taste

Steps:

  • Preheat oven to 350.
  • In regular sized muffin pan, place one piece of ham in each, lining the cups.
  • Break an egg into each "cup".
  • Sprinkle with salt & pepper.
  • Bake for ~15 minutes or until done.
  • Sprinkle with cheddar cheese and enjoy!
  • NOTE: We've also whipped the eggs with cheese and salsa -- yummy!

WHITNEY'S EGG FLOWER SOUP



Whitney's Egg Flower Soup image

Traditional Chinese egg flower soup with a secret ingredient that makes it divine.

Provided by Whitney L

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 6

2 cups chicken broth
white pepper to taste
2 dashes sesame oil
1 egg, beaten
2 tablespoons peas
1 green onion, chopped

Steps:

  • Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

Nutrition Facts : Calories 70.7 calories, Carbohydrate 3.4 g, Cholesterol 98 mg, Fat 4 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 1006.8 mg, Sugar 1.9 g

POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY



Potato Flower Breakfast Cups Recipe by Tasty image

Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs

Provided by Frank Tiu

Categories     Breakfast

Yield 12 potato cups

Number Of Ingredients 10

5 medium russet potatoes
2 teaspoons salt, divided, plus more to taste
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon fresh parsley
1 tablespoon vegetable oil
2 cups shredded cheese blend
5 strips bacon, cooked and finely chopped
12 large eggs

Steps:

  • Preheat the oven to 400°F (200°C).
  • With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
  • Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
  • Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
  • Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
  • Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
  • Bake for 10 minutes.
  • Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
  • Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
  • Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram

ONE-EGG EGG DROP SOUP



One-Egg Egg Drop Soup image

Trust me, one egg is enough to make a sumptuous Egg Drop Soup! The problem I find with egg drop soup recipes is that the timing for the egg drop is never right, so the egg never separates into true ribbons. My Chinese father taught me the trick to this soup, which I now pass to you!

Provided by Fei Fei

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 egg
¼ teaspoon salt
2 tablespoons tapioca flour
¼ cup cold water
4 cups chicken broth
⅛ teaspoon ground ginger
⅛ teaspoon minced fresh garlic
2 tablespoons chopped green onion
¼ teaspoon Asian (toasted) sesame oil
1 pinch white pepper

Steps:

  • Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
  • Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 5 g, Cholesterol 51.5 mg, Fat 2.1 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 1124 mg, Sugar 1.2 g

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