Oeufs Au Plat Recipes

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OEUFS AU PLAT



Oeufs Au Plat image

A fried egg is a an whole egg fried with minimal accompagnement. Omelet or fried eggs are referred to as (transliterated French "Oeufs au plat") is a dish made ​​from chicken eggs by the method of frying pan quickly through oil or butter, fried egg with a liquid which is in between whites (runny), other than the egg wall drag ("Omelette") is rated up to egg whites and yoke and whites together and then pour into the frying pan. Omelet are easy to make, very simple and easy to follow. Omelet served with bread and milk as a common breakfast or may be eaten at other times of the day in many homes around the world as well in most of fast foods stores.

Provided by kireiina

Categories     Breakfast

Time 10m

Yield 5 people, 5 serving(s)

Number Of Ingredients 4

5 eggs
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • First you place the frying pan on the stove, medium- high temperature, add a tablespoon of butter in the skillet, rub the frying pan with the butter.
  • When the butter has melted, gently break the eggs into the frying pan without breaking the yolk. Then cover the skillet in about 30 second, take the cover away and then continue with medium-low temperature, wait about 1 to 2 minutes until the white have coagulated and turned opaque and then sprinkle over the surface of the egg a little salt and ground black pepper (pureed).
  • When the eggs are ready, you can take it out, put in the disk, you also can placed on the hot surface of the egg a thin slice of cheese, (optional), set up a branch of coriander on the eggs to decorate, serve with lettuce, white bread, milk, chicken sausage and bacon or shrimp ( option). In my family, I often served with white bread, chicken sausage, ham, bacon, shrimp, french fries, vegetables salad, milk --
  • Tips and Suggestions: Request for immediate consumption when it is hot.
  • Alerts: Wash all the eggs before cook, use paper towels to dry them before crack. Do not eat more than seven eggs per week. Absolute need to limit egg for diabetics.

Nutrition Facts : Calories 92.4, Fat 7.1, SaturatedFat 3, Cholesterol 192.1, Sodium 323.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 6.3

OEUFS A LA NEIGE



Oeufs a la Neige image

Provided by Alton Brown

Categories     dessert

Time 1h5m

Yield 6 servings (2 oeufs each serving)

Number Of Ingredients 8

8 ounces granulated sugar
4 ounces pasteurized egg whites, room temperature
3 cups whole milk
1/4 cup granulated sugar, divided
1 vanilla bean, split and seeds scraped
4 ounces pasteurized egg yolks
Pinch kosher salt
1/3 cup chopped pistachios, optional

Steps:

  • For the meringue: Heat 1-inch water in a 4-quart saucepan, covered, over high heat until it simmers, about 8 minutes. Decrease the heat to maintain a simmer.
  • Combine the sugar and whites in the bowl of a stand mixer and set over the simmering water. Whisk continually until the sugar has dissolved and the mixture lightens in color, doubles in volume, and reaches 140 degrees F, 3 to 4 minutes.
  • Place the bowl on the stand mixer and, using the whisk attachment, whisk on high until stiff peaks form and the meringue has cooled slightly, approximately 7 minutes. Set aside.
  • To form and cook the oeufs: Place the milk, 2 tablespoons of the sugar, and vanilla bean into a 2-quart saucier, cover, and set over high heat. Bring the mixture just to a simmer, approximately 5 minutes. Uncover, decrease the heat to low, and maintain a temperature of 180 to 190 degrees F.
  • Use a 1-1/2 ounce disher to scoop the meringue, 4 at a time, into the milk, and poach for 3 minutes. Gently flip with a slotted spoon and cook until firm to the touch, another 3 minutes. Remove to a tea towel-lined half sheet pan. Repeat with the remaining meringue mixture, maintaining the temperature of the milk to make sure it does not boil. Hold the meringues at room temperature until ready to serve, or store in an airtight container over night. (Can be made a day ahead and stored, and kept covered in the refrigerator.) Decrease the heat to low and keep the milk warm in the pan.
  • To finish the neige: Whisk together the egg yolks, kosher salt, and remaining 2 tablespoons sugar in a medium mixing bowl until well combined and slightly lightened in color, approximately 2 minutes. Slowly add half of the milk mixture, whisking constantly. Return the entire mixture to the saucepan over low heat, and stir frequently with a spatula or wooden spoon until the sauce has thickened slightly and coats the back of the spatula or spoon, 8 to 9 minutes. You should be able to draw a line on the back of the utensil with your finger.
  • Strain the sauce through the fine mesh strainer into a bowl set over an ice water bath and stir until chilled. (Can be made a day ahead and stored, covered in the refrigerator.)
  • To serve: Spoon a small amount of sauce into the center of a shallow bowl and top with 2 oeufs. Sprinkle on pistachios, if desired.

OEUFS AU LAIT



Oeufs au lait image

Try these small vanilla puddings that are traditionally served in the Charente region of France - they'll keep in the fridge for up to 2 days

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 40m

Number Of Ingredients 4

425ml milk
2 eggs
85g caster sugar
tsp vanilla extract

Steps:

  • Butter four ramekins, about 150ml each. Heat oven to 160C/fan 140C/gas 3. Have a roasting tin ready and put the kettle on.
  • Pour the milk into a pan with the sugar and vanilla. Bring gently to the boil, stirring to dissolve the sugar. Remove from the heat and cool for a few mins.
  • In a large bowl, beat the eggs until frothy. Slowly whisk in the milk. Set the ramekins in the roasting tin and divide the custard between them. Pour hot water around the ramekins to come halfway up the sides.
  • Bake for 20 mins until just set, then cool and chill.

Nutrition Facts : Calories 181 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 23 grams sugar, Protein 7 grams protein, Sodium 0.23 milligram of sodium

GREEN ONION SAUSAGE AND SHRIMP GRAVY



Green Onion Sausage and Shrimp Gravy image

Provided by John Besh

Categories     Brunch     Mardi Gras     Dinner     Sausage     Shrimp     Family Reunion     Party     Potluck     Green Onion/Scallion     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6–8

Number Of Ingredients 16

1 tablespoon rendered bacon fat
1 pound green onion pork sausage, removed from casings
1 small onion, diced
1 tablespoon flour
1 pound jumbo shrimp, peeled and deveined
Salt
Freshly ground black pepper
1/2 green bell pepper, seeded and diced
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 pinch allspice
2 dashes Worcestershire
1/3 cup diced canned tomatoes
1 cup Basic Chicken Stock
Leaves from 1 sprig fresh thyme
1 green onion, chopped

Steps:

  • 1. Melt the bacon fat in a large heavy-bottomed pan over high heat, then add the pork sausage and cook, breaking up the meat with the back of a wooden spoon, until it is browned, 12-15 minutes. Add the onions and cook, stirring often with the spoon, until the onions are deep brown, about another 15 minutes.
  • 2. Reduce the heat to moderate, then sprinkle the flour into the pan, stirring to mix it into the sausage and onions. Cook for about 2 minutes to remove the raw flavor from the flour.
  • 3. Season the shrimp with salt and pepper, then add them to the pan, stirring and tossing them with a spatula. Sauté until they turn pink, about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce.
  • 4. Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire, tomatoes, and Chicken Stock to the pan, stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme, green onions, and shrimp and cook for another 5 minutes. Season with salt and pepper.

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