Recipes with eggs

VoetPrintcooKing — Sun, 07 Dec 2014 16:43:01 +0000

Delicious recipes with eggs. Eggs provide animal protein with relatively low CO2 emissions. (For example for 1 kg of eggs is less CO2 emitted than for 1 kg chicken.) Other than CO2 is you can pay attention to animal welfare. This is reflected in the EggCode. Read more>>.

Potato Salad

Ingredients

Preparation

1 kg potatoes (possibly yesterday’s)
1 apple, 1 ounce of beans, andere liflafjes
1 ounce diced canned ham (saves 50% indirect energy compared to fresh)
1 clove of garlic
3 pickles
1 Tbsp chopped parsley, 1 Tbsp chopped celery
4 eggs
6 Tbsp mayonaise, 6 Tbsp yogurt

Boil the potatoes for 20 minutes and add the beans to the last 10 minutes. Pour the water and cut the beans into small pieces. Peel the apple and cut it like the pickles into cubes. Mix all the ingredients except the eggs.

Cook the eggs cook and put them in wedges around the potato salad.

(1 foot = 0,1 kgCO₂)

Cliques savoury pie

Ingredients

Preparation

Dough
250g (wholemeal)flower
150g butter
0.5 dl water
5g salt (making it yoursef: less energy than freezer-puff pastry!)
Filling
1 Tbsp olive oil
4 ons liflafjes als prei, carrot, tomato, beans
1 onion, 1 clove of garlic
200g mushrooms
thyme
4 eggs
2 dl cream
1 ons grated cheese

Mix for the dough all ingredients and make a flexible dough. Form a ball and roll the dough into a piece that fits into a flan dish.

Heat the olive oil in a pan and fry the chopped onion and garlic for a few minutes. Add the mushrooms there along with the thyme and salt and pepper and fry for another 5 minutes. Beat eggs, add cream, grated cheese and vegetables and season to taste with salt and pepper. Cover the buttered pie dish with the dough and divide the mushroom mixture over the bottom. Pour the vegetable / egg mixture over it. Bake at 200 degrees for about 35 minutes until tender.

(1 foot = 0,1 kgCO₂)

Omelet with green herbs

Ingredients

Preparation

4 eggs
1 dl semi-skimmed milk
green herbs, like parsley
chives, chevil or dragon
20g margarine
salt
400g potatoes
Seasonal salad

Mix the eggs and milk in a bowl and add the herbs. Add salt to taste. Cook the omelet in margarine in a frying pan.Serve the omelet with cooked baked potatoes and a salad of the season.

Tip: Fill the tasty omelet with mushrooms or vegetables, such as spinach or leeks.

(1 foot = 0,1 kgCO₂)

Endive salad with corn and egg

Ingredients

Preparation

50 ml sour cream
6 tomatoes (jun-oct)
4 ons andive (apr- dec)
can of corn (2 ons)
2 Tbsp yogurt, 2 Tbsp mayonaise
salt, pepper, paprika
1 Tbsp fresh dille (or other fresh herbs from the garden)
2 Tbsp lemonjuice
2 eggs
good quality bread

Boil the eggs. Wash the endive and cut them into fine julienne. Cut the tomatoes into small pieces, drain the corn. Cut the eggs into 4 wedges. Mix everything together.

Make a sauce of sour cream, yogurt, mayonnaise, lemon juice, paprika, salt and pepper. Pour the sauce over the endive salad. Sprinkle fresh herbs over. Serve the salad with a thick piece of bread.

(1 foot = 0,1 kgCO₂)

Kamper steur (eggs in mustardsauce)

Ingredients

Preparation

6 eggs
1 bouillon cube
25 g butter
35 g flower
2 Tbsp mustard
400g potatoes
Seasonal salad

Put the eggs in water and let them cook 7 minutes.
Prepare the mustard sauce: Melt the butter. Add flour all at once and stir until it has mixed with the butter. Add 4 cups water, stirring constantly. Mix the mustard with the rou.
Cut the eggs, put them in a bowl and pour some of the mustard sauce over it. Serve the remaining sauce loose.
Serve for example with baked potatoes and cooked endive.

(1 foot = 0,1 kgCO₂)

Warm eggtomatoes

Ingredients

Preparation

1 kg large tomatoes (jun– okt)
pepper/salt
8 eggs
30g butter

Cut the top off the tomatoes and scoop out. Sprinkle with salt and pepper. Place the tomatoes in a baking dish. Break the eggs into it and put the cap back on. Cut the hollowed portion into small pieces and pour it into the bowl.
Scatter the butter lumps. Place the dish with lid on the stove and let solidify the tomatoes in 10 minutes.

(1 foot = 0,1 kgCO₂)

Quiche Lorraine without ham

Ingredients

Preparation

200 g flower
100 g butter
3 Tbsp milk
pepper/salt
3 drops olive oil
200 g mushroom
1 clove of garlic
3 dl sourcream
4 eggs

Mix the flour, butter, milk, 1 egg, salt and pepper into a smooth dough. Let the dough rest in the fridge for 1.5 hours in a bowl topped with a tea towel. Grease a cake pan with the olive oil. Cover the dough in the pie dish.

Fry sliced mushrooms in a skillet with olive oil and 1 clove of garlic. Pour this mixture on the dough. Mix 3 eggs with the cream and pour over the mushrooms. Bake in an oven at 180 degrees for 30 minutes.

(1 foot = 0,1 kgCO₂)

Savory stuffed pancakes

Ingredients

Preparation

200g wheatflower
1/2 liter milk
50 g butter
2 eggs
salt, pepper
1 onion, 1 leek
clove of garlic
250 g mushroom
seasonal salad

Mix the flour, milk, butter, eggs and salt. Pour the pancake in a pan. Bake about 8 pancakes. Fry the vegetables with the mushrooms. Pour 1/ 8th of the vegetable mixture into a pancake and roll it up. Sprinkle some pepper and serve with a salad of the season.

(1 foot = 0,1 kgCO₂)

Tortilla with leek

Ingredients

Preparation

4 eggs
4 large potatoes
400g leek
0,25 liter milk
1 dl olive oil
1 onion, 1 clove of garlic
salt, pepper
seasonal salad with a handful of pumpkin seeds (contains 24,5g protein per 100g)

Clean the leek and cut into rings. Peel the potatoes and cut them into slices.
Bake the potatoes 5 minutes and add the leeks. Bake for another 5 minutes.
Mix the milk, eggs, salt, pepper and crushed garlic clove. Pour this mixture over the potatoes with leeks. Bake for 3 minutes with the lid on the pan; flipover and cook for another 3 minutes. Serve with salad of seasonal vegetables.

(1 foot = 0,1 kgCO₂)

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Recipes with eggs