SHEET PAN EGGS
This Sheet Pan Eggs recipe is a great way to cook a breakfast meal for a large crowd using just your oven - it's fast, easy and delicious!
Provided by Yumna Jawad
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease an 12x17" rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
- In a blender, blend the eggs with the milk. Season with salt and pepper, to taste.
- Pour the egg mixture evenly on the sheet pan and top with the mushrooms, peppers, and shredded cheese.
- Bake the eggs for about 15-18 minutes, until they are set.
- Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces. Serve on a toast with mashed avocado and fresh parsley, if desired.
Nutrition Facts : ServingSize 1 g, Calories 137 kcal, Carbohydrate 1.4 g, Protein 10.7 g, Fat 9.6 g, SaturatedFat 4 g, Cholesterol 250.2 mg, Sodium 155.6 mg, Fiber 0.2 g, Sugar 0.9 g
EGG ROLLS
Instead of ordering takeout, wrap your own chicken-and-vegetable-stuffed Egg Rolls from Food Network, then dip them in a homemade soy-sesame sauce.
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
- In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
- Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
- In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
- Combine all ingredients in a bowl.
- Wine Suggestion: Beringer White Zinfandel
EGG SHEET
Make and share this Egg Sheet recipe from Food.com.
Provided by Coraniaid
Categories Breakfast
Time 12m
Yield 2 sheets, 2 serving(s)
Number Of Ingredients 3
Steps:
- Break eggs into bowl, remove white thingie.
- Beat eggs well.
- Put water into small bowl.
- Add corn starch.
- Mix well.
- Add corn starch mixture to eggs.
- Heat pan.
- Add oil & use paper towel to wipe around & remove excess from pan.
- Pour 1/2 of egg mixture into pan, making sure it is evenly spread.
- Loosen edges of egg.
- Remove from heat.
- Flip.
- Add back to heat for ~10-15 seconds.
- Remove from heat.
- Store in freezer for up to one week.
- Repeat with other half of egg mixture.
Nutrition Facts : Calories 86.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 4, Sugar 0.2, Protein 6.3
SHEET PAN EGGS
Never play short-order cook to a group of friends with this easy hack that guarantees everyone's breakfast is done at the same time.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
- Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.
EGG ROLLS
This egg roll recipe is truly a family favorite. My husband, Doug, makes them often for family meals and my sister serves them every Tuesday night at the restaurant she owns. Feel free to use sausage if you like food with a little more kick. -Donna Frandsen, Cohasset, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 14 egg rolls.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 558mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
SHEET PAN EGGS
Easy way to make eggs for a crowd. Add a total of 1 cup of cooked vegetables, cooked bacon, ham, chicken, sauteed onions, more cheese, sausage, or herbs to the eggs to your liking.
Provided by Pokygirl
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a sheet pan well.
- Whisk eggs and milk together in a large bowl. Add 'mix ins'. Pour mixture onto the sheet pan. Dot with little piles of Cheddar cheese.
- Bake until eggs are just set, about 15 minutes. They will continue to cook a little more once out of the oven - leave them in too long and you will get rubbery eggs. Slice eggs into squares and serve.
Nutrition Facts : Calories 93 calories, Carbohydrate 0.7 g, Cholesterol 191.4 mg, Fat 6.6 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 101.3 mg, Sugar 0.6 g
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
EGG SHEETS
Cut into strips, these sunny yellow sheets add splashes of color and flavor to foods. When thin and delicate like a crepe, they are perfect for mixing into rice and garnishing bun thang noodle soup (page 217). When thick and fluffy, they punctuate boldly flavored foods, such as Beef and Jicama Hand Rolls (page 30) and Headcheese (page 170). Regardless of thickness, egg sheets are made the same way, in a nonstick skillet and flipped over to cook both sides. Here, I have given you directions for preparing thin sheets, which are a little trickier to make. I have included instructions for thick sheets in the Note that follows.
Yield makes 2 or 3 thin egg sheets
Number Of Ingredients 2
Steps:
- In a small bowl, beat the eggs until blended.
- For each egg sheet, heat 1/4 to 1/2 teaspoon oil in an 8- or 10-inch nonstick skillet over medium-low heat until hot. To test, drop in a tiny bit of egg; it should sizzle on contact. Pour about half of the beaten egg into the pan and swirl to form a thin film in the bottom. Swiftly return any excess egg to the bowl. If the egg doesn't swirl and adhere to the skillet, the pan isn't hot enough. If the egg sticks in a thick film and immediately starts to brown, your skillet is too hot. Wait for the pan to heat up or lower the heat. You want the egg to adhere quickly yet cook gently. When the edge of the sheet starts to pull away from the skillet, after about 1 minute, use your index fingers and thumbs to pull up the egg sheet and flip it over. (It is not that hot.) Cook for another 15 seconds to dry the second side. Lift and transfer the egg sheet to a plate to cool. Repeat with the remaining egg, stacking the sheets. The total number of egg sheets you make depends on the skillet size and how thin they are.
- When the sheets are finished, cut them into whatever size you need. You can save time by preparing the egg sheets several hours in advance and keeping them at room temperature covered with plastic wrap.
More about "egg sheets recipes"
EGG ROLLS (REAL CHINESE TAKEOUT RECIPE!)
From thewoksoflife.com
SHEET PAN EGGS - HOW TO COOK 12 EGGS …
From shakentogetherlife.com
SHEET PAN EGGS (BAKED EGGS FOR A CROWD)
From fitmealideas.com
MAKE EGGS FOR A CROWD WITH AN EASY SHEET …
From epicurious.com
SHEET-PAN EGG RECIPES THAT MAKE PREPPING …
From wellandgood.com
EGG ROLL RECIPES
From allrecipes.com
14 RECIPES FOR ANYONE WHO LOVES EGG ROLLS
From tasteofhome.com
CLASSIC EGG ROLLS RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
From foodnetwork.com
Author Alex GuarnaschelliSteps 12Difficulty Advanced
RECIPETIN EATS MINI EASTER PIES, HOW TO MAKE TORTA PASQUALINA, EGG ...
From smh.com.au
6 SHEET PAN EGG RECIPES FOR EASY, HEALTHY BREAKFASTS
From cleanplates.com
HOMEMADE EASY EGG ROLL RECIPE - 6 INGREDIENTS! - TASTE AND TELL
From tasteandtellblog.com
THE BEST DEVILED EGG RECIPES - SPEND WITH PENNIES
From spendwithpennies.com
EASY AIR FRYER EGG ROLLS RECIPE (CRISPY!) - ANASTASIA BLOGGER
From anastasiablogger.com
AIR FRYER ANTIPASTO EGG ROLLS - FORK TO SPOON
From forktospoon.com
BEST EGG SALAD RECIPE - HOW TO MAKE EGG SALAD - TODAY
From today.com
FRENCH DIP EGG ROLLS - THE COUNTRY COOK
From thecountrycook.net
EGG SALAD SANDWICH RECIPE - SPOON FORK BACON
From spoonforkbacon.com
37 BEST EGG ROLL RECIPES - EASY FILLINGS FOR EGG ROLL …
From delish.com
EGG SALAD RECIPE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
EASY SHEET PAN BRUNCH RECIPES TO FEED FRIENDS AND FAMILY FOR …
From abcnews.go.com
EGG ROLLS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPETIN’S THAI GLASS NOODLE STIR-FRY WITH EGG RIBBONS
From smh.com.au
24 WAYS TO MAKE IRRESISTIBLE EGG ROLLS - ALLRECIPES
From allrecipes.com
NIGEL SLATER’S RECIPES FOR CHOCOLATE MASCARPONE CAKE, AND …
From theguardian.com
16 RECIPES TO USE UP THOSE LEFTOVER HARD BOILED EGGS
From simplyrecipes.com
3 INGREDIENT HONEY BREAD ROLLS (NO YEAST, EGGS, BUTTER OR OIL)
From kirbiecravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love