Soft-boiled Eggs

Preparation:

Put eggs into the pot with water and watch when the water starts to boil. Boil the eggs 3 minutes, then pour cold water on them and take them out. Serve immediately, because yolks can harden even in the eggshell. Serve with salt, bread, butter or toast.

Ingredients:
eggs, water, salt

Scrambled Eggs

Preparation:

Heat the fat in a pan. Whisk eggs and salt in a deep plate with a  fork, pour into the pan and stir. Once the scrambled eggs are on a  plate, sprinkle them with parsley. A suitable garnish is bread, pastries, toast, fresh vegetables or bacon.

Ingredients:
3-4 eggs, 1 tbsp. fat, salt, parsley, bacon

Egg Spread

Preparation:

Grate the eggs, add cheese, mustard, mayonnaise, finely chopped onion and season with salt and pepper.

Ingredients:
5-6 hard-boiled eggs, 1 casing of liquid cheese, 2 tsp. mayonnaise, 1 small onion, 1 tbsp. full-fat mustard, salt, pepper

Potatoes Stuffed with Eggs

Preparation:

Wash the unpeeled potatoes and bake in the heated oven. Cut into halves and scoop out the flesh partially. Fry finely chopped onion in lard, add the flesh from the potatoes and fry shortly. Fill the scooped potatoes partially with the prepared mixture, on it add 1 raw egg, salt and put in the heated oven. Serve hot and garnish to taste with parsley.

Ingredients:
4 large potatoes, 4 eggs, 1 onion, 1 tbsp. lard, salt

Scottish Eggs

Preparation:

Mince the meat, hard boil eggs, chop onion finely or grate it. Add salt, pepper and nutmeg, you can add 1 tsp. mixed spices (paprika, garlic, basil).

Divide the meat into six parts. Coat the eggs in the prepared meat. Then bread them classically: flour, egg and bread crumbs. Fry the coated eggs in the heated oil on all sides. Remove the fried eggs on a paper napkin. Serve with mashed potatoes, vegetable salad and chilli sauce.

Ingredients:
600 g pork, 6 eggs, 1 onion, salt, ground white pepper, 1 small tsp. ground nutmeg, 1 small tsp. mixed spices, bread crumbs, fine flour, oil for frying

Bacon and Cheese Quiche recipe

Preparation:

Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley. Mix gently to retain the air.Pour into the pie shell. Bake at 320 F for 35-40 minutes or until the shell is cooked.

Ingredients:
4 x Eggs, ¾ cup of Cream, ¾ cup of Milk, ¾ cup of Grated cheese, ¾ cup of Chopped bacon, 1 x Chopped onion, 1 teaspoon of Chopped parsley, 1 large pie shell

Egg Pasta

Preparation:

Make a mound of flour on the board and make a hole in it. Pour the eggs into the hole and gradually work flour into them. Do not salt the dough! When the eggs are combined with flour, mix the dough with your hands until smooth and stops sticking to your hands and to the board. If the dough is too wet, stir in flour, if it is dry, pour a little water. The prepared dough is homogeneous and with an elastic consistency. Divide the dough with a knife into smaller parts, and roll flat and slice them with the machine. Cook the pasta in salted boiling water until floating on the surface. You can also dry the pasta to have it in stock and store in an airtight container. Cooking the dried pasta takes a  little longer.

Ingredients:
500 g fine flour, 5 eggs (room temperature)

Spaghetti Carbonara

Preparation:

Put enough water in a pot for spaghetti and let heat. Dice bacon into as small cubes as possible and at the lowest temperature frizzle on a nonstick skillet.

Remove spaghetti which are cooked al dente from water and still hot stir them with fried bacon bits and grated cheese in the pot at the lowest temperature. Due to the exposure to heat, hot cubes of bacon and melted cheese, spaghetti will become more softened, so it is recommended not to leave them in the hot water for longer so that they are not too soft. Whisk the yolks with a little salt. Put the pot with spaghetti away form heat and immediately stir in yolks, which, given the high temperature of spaghetti, are finished just from the heat produced by them.

Season with salt and pepper and serve immediately.

Ingredients:
600 g spaghetti, 120 g diced bacon, olive oil, 6 egg yolks, 150 g finely grated Parmesan cheese, salt, ground black pepper

Baked Potatoes with Egg and Cheese

Preparation:

Cook the potatoes in their jackets. Then peel them and when cooled, cut them into slices. Boil hard 4 eggs, peel and chop finely. Grate the cheese. Grease the fireproof vessel. Melt the remaining fat and mix with the crushed garlic and salt. First put a layer of the potatoes into the vessel, then layer of the eggs and cheese, sprinkle with the fat and continue this way until nothing is left. The last layer must be potatoes. Place it into the heated oven and bake 10 minutes. Then pour in milk with a little salt and beaten eggs and bake until pink. Serve sprinkled with parsley or chives.

Ingredients:
1 kg potatoes, 100 g vegetable fat, 6 eggs, 3 - 4 cloves of garlic, 3 - 4 triangles of processed cheese, 1/4 l milk, chives or parsley, salt

Pancakes Filled with Minced Meat

Preparation:

Prepare a pancake batter from flour, milk, eggs, sugar and salt, leave rest for a while and bake pancakes.

Slice the onion and fry in oil. Add minced meat, let it fry, season with salt, add the red pepper sliced into strips, tomato paste, ground red pepper and grill seasoning. Pour water and simmer until tender. When the meat is done, add oregano.

Rub the pancakes by meat, twist and put into a baking dish. Pour juice, which remained us from meat. Thus prepared, sprinkle with grated cheese, cover with foil and bake in a preheated oven at 200 °C-220 °C for 20min. After 10 minutes, remove the foil and bake until finished.

Ingredients:
2 eggs, 250g medium-ground flour, 2 tablespoons granulated, sugar, oil, salt, milk, 500g minced meat, 2 onions, ground pepper, oregano, grill seasoning, 1 pepper, 1 tomato paste, hard cheese (grated)

Spinach soup with egg

Preparation:

Fry the chopped onion lightly in butter, then add flour, a little oil and make roux, and pour in about 3/4 liter of cool water. Stirring constantly, bring to the boil, add the melted spinach, salt and bouillon cube and cook about 10 minutes. Finally, add cream and bring it to boil together. You can, but do not have to, season with a crushed garlic. Serve with a boiled egg.

Ingredients:
1 frozen spinach, 2 boiled eggs, 1 onion, garlic, butter, oil, 3 tbsp. fine flour, 1 bouillon cube, salt, 1 cream

Pancakes with Sour Cream and Hot Raspberries

Preparation:

Mix the eggs and sugar and add yeast dissolved in lukewarm milk and flour. Leave rise for about 10-15 min. After leavened, cook pancakes on a  griddle until golden brown. Sprinkle raspberries with vanilla, warm up for about 1 minute. Garnish the finished pancakes on a plate with sour cream and pour with hot raspberries. Add raspberry jam if desired.

Ingredients:
4 eggs, 5 tablespoons sugar, 20 g yeast, 200 g fine flour, 400 ml milk, 1 vanilla sugar, 250 ml sour cream, raspberry jam, raspberries

Lemon Cakes

Preparation:

Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil. Lower heat to medium and simmer until soft, about 30 minutes. Drain; transfer to a bowl of ice water. When lemons are cool, cut into quarters and gently remove seeds, retaining as much juice as possible. Whirl lemons in a food processor until they become a  smooth, thick purée. Meanwhile, preheat oven to 350°. Butter and flour a  9-in. pan with a removable rim. In a food processor, pulse almonds until nuts resemble coarse cornmeal. Put in a large bowl and add 1/2 cup flour, baking powder, and salt. Stir to combine.

In another large bowl, whisk together egg yolks and sugar until thick and pale yellow. Stir in lemon purée and almond extract. Add almond mixture and stir to combine. Stir in candied ginger. Set aside.In another large bowl, beat egg whites to form firm peaks. Gently fold egg whites into batter. Spread batter in prepared pan.

Ingredients:
1 pound lemons plus 1 tbsp. fresh lemon juice and 10 thin lemon slices for garnish, 5 eggs, separated, 1 teaspoon butter (for greasing pan), About 1/2 cup all-purpose flour, 1 1/2 cups whole almonds, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/4 cups sugar, 1/2 teaspoon almond extract, 1/4 cup candied or crystallized ginger, finely diced, 1/2 cup powdered sugar

Roll with Vanilla Cream

Preparation:

Separate yolks and whites. Beat egg whites to form firm peaks, gradually add powdered sugar and whip until stiff. Stir in the yolks into the stiff foam and finally add sifted flour and baking powder. Pour the batter on a sheet covered with baking paper, smooth with a spatula and let bake in a preheated oven at about 180°C for about 20-25 minutes.

Remove the baked sponge cake immediately, put it on a towel sprinkled with powdered sugar, moisten the baking paper and remove it. Twist the still hot cake into a roll.

Cook pudding with milk and sugar to a thick cream, let cool, stirring occasionally. Mix the butter with powdered sugar to make foam. Add the pudding cream into the butter mass gradually and whisk everything together well.

Unwind the cold sponge cake carefully. Rub the jam through a sieve to make it spread better. First, spread the cake with jam, vanilla cream and then twisted it into roll again. Add raisins, which are pre-soaked in water, according to taste.

Ingredients:
Sponge cake:
5 eggs, 150 g powdered sugar, 150 g medium-ground flour, 1 package baking powder, 1 pack pudding with vanilla flavor, 350 ml milk, 1 tablespoon sugar, 125 g butter, 2 tablespoons powdered sugar, 3-4 tablespoons raspberry jam

Raspberry Muffins

Preparation:

Prepare or defrost raspberries. Mix the soft butter with sugar, vanilla sugar and salt until creamy. Gradually add one whole egg after another.

Mix flour with baking powder and add it together with milk into the mixture. Finally, gently stir in raspberries.

Prepare a muffin pan for 12 pieces of muffins. Insert a basket into each cup and divide batter evenly into them. Bake for about 25 minutes in an electric oven at 200 C, in a hot-air oven at 175 C or in a gas oven at level 3.

Serve sprinkled with sugar with remaining raspberries.

Ingredients:
4 eggs, 250 g raspberries, 175 g soft butter or margarine, pinch salt, 1 vanilla sugar, 150 g granulated sugar, 330 g flour, 1 baking powder, 5 spoons milk, 1-2 spoons powder sugar for sprinkling, Muffin cups

Blackberry & apple crumble cake

You could use ripe pears in this dish if you prefer - either way, it's a crumbly bowl of fruity deliciousness.

Preparation:

Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm springform tin with baking parchment.

To make the crumble topping, melt the butter, then mix in the soft brown sugar, cinnamon, flour and chopped hazelnuts. Heat 25g of butter in a large frying pan. Add 1 tbsp caster sugar and the apple wedges. Cook for about 10 minutes until the apples are tender and golden. Cool. Beat together the remaining butter and caster sugar until light and fluffy. Gradually mix in the eggs. Using a large metal spoon, fold in the flour and baking powder. Add the crème fraîche and mix until smooth. Spoon roughly two-thirds of the cake mixture into the tin, spread level and scatter over one-third of the crumble. Top with the remaining cake mixture and level again. Scatter on another third of the crumble and arrange the apple wedges and blackberries on top. Finally top with the remaining crumble. Bake for about 11/2 hours. Loosely cover the top of the cake with a sheet of baking parchment or foil halfway through the cooking time if it is browning too quickly. Cool the cake in the tin for 10 minutes and then transfer to a serving plate. Warm the honey or maple syrup in a pan and drizzle over the cake. Serve warm with a bowl of crème fraîche or lightly whipped double cream.

Ingredients:
175g unsalted butter, 150g golden caster sugar , plus 1tbsp, 4 eating apples, peeled, cored and cut into 8 wedges, 3 large eggs, beaten, 200g plain flour, 2 tsp baking powder, 150g crème fraîche, 150g blackberries, 3-4 tbsp clear honey or maple syrup, crème fraîche or double cream, to serve

FOR THE CRUMBLE TOPPING
50g unsalted butter, 50g soft brown sugar, 1 tsp ground cinnamon, 75g plain flour, 50g blanched hazelnuts, toasted and roughly chopped