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Cooking Eggs, Pancakes & Crepes…
Eggs are pure protein. Having no natural oils, a small amount of lubricant like unsalted butter, margarine or oil, is required to prevent eggs and egg based recipes from sticking to the pan. Secondly, the pan must be clean, and last but not least, the heat must be adjusted to medium or medium-high heat to cook. We suggest the use of unsalted butter as a lubricant and to achieve the proper cooking temperature for eggs. If the butter burns, the pan is too hot. Once you have learned the proper cooking temperature, you may use oil or margarine as a lubricant. With each recipe in this section, comes a lesson in how to cook eggs perfectly, everytime.
Preheat 8-inch Gourmet Skillet over medium heat. Place a small amount of butter in the pan, enough to cover the bottom when melted. When water bubbles release from the butter (2-3 minutes) and begin to pop, add eggs. When whites cook to desired firmness, flip eggs and cook on other side to desired firmness.
Optional, cover with 8-inch cover and cook to desired firmness.
French Scrambled Eggs...
Prepare eggs to scramble by placing 2 eggs in bowl. Add 1 tablespoon of water and whip thoroughly with a fork.
Preheat 8-inch Gourmet Skillet over medium heat. Place a small amount of butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (2-3 minutes) and begin to pop, add eggs. As eggs begin to cook, draw cooked part toward center with a fork allowing uncooked egg batter to move to hot surface of pan. Repeat process until eggs are scrambled to desired firmness.
Ham & Cheese Omelet...
Prepare eggs for omelet by placing 2 eggs in bowl. Add 1 tablespoon of water and whip thoroughly with a fork.
Preheat 10-inch Gourmet Skillet over medium heat. Place a small amount of butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (2-3 minutes) and begin to pop, add the ham, sauté for about 3 minutes. Spread ham evenly in the pan.
Pancakes & Crepes...
Prepare pancake batter according to directions.
Preheat 13-inch Gourmet Skillet over medium heat. Place a small amount of butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (2-3 minutes) and begin to pop, add pancake batter to pan.
Soft Cooked Eggs...
In a cool 1-quart saucepan (1.5 L utensil) place eggs and 2 tablespoons water for one egg, adding 1 tablespoon for each additional egg, up to six. (Use ½ cup (120 ml) water for more than 6 eggs.) Cover pan and open vent. Cook on medium heat until steam appears, about 2 minutes.
For electric range, turn off heat. For gas range, turn flame as low as possible. Time the eggs from the instant steam appears through Vapor Vent. Close vent and continue cooking 3-4 minutes for soft cooked, 5 minutes for very firm white and medium soft yolk.
Hard Cooked Eggs...
Use the same method as above, adding additional water for additional eggs.
Cover and close the vent. Cook over medium heat for 5 minutes. Turn burner off and leave covered 10 minutes. Cool in cold water, then peel.
Pour 1 cup (240 ml) hot water into medium fry pan with egg poaching rack… Break eggs into lightly buttered egg cups. Place on egg poaching rack. Cover with inverted Double Boiler insert. Cook over medium heat until steam appears. Reduce to low. Continue cooking 3-4 minutes for soft cooked eggs, or longer to desired firmness.
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Strawberry Cheese Blintzes
Preparation Time: 20 minutes
Equipment: Kitchen Machine food cutter, 3-quart stainless Mixing Bowl, 13-inch Chef Pan
1 ½ cups cottage cheese or non-fat cottage cheese
½ cup cream cheese or light cream cheese
2 egg whites, whisked to a light froth
1 teaspoon lemon zest, grated #1 blade
½ teaspoon vanilla
12 crêpe (basic recipe below)
½ cup Frozen Strawberry Jam thawed*
1 cup sour cream or non-fat sour cream
In the 3-quart Mixing Bowl, combine cottage cheese, cream cheese, frothed egg whites, honey, lemon zest and vanilla, spoon 3 tablespoons cheese mixture into the center of each crêpe. Fold right and left sides of crêpe over filling, forming a square, then roll to form blintz.
Place blintzes seam side down in 13-inch (33 cm) Chef Pan. Cover (close vent) and warm over medium-low heat for 10 minutes or until blintzes are heated through.
To serve: top with strawberry jam and a dollop of sour cream.
See recipe for Frozen Strawberry Jam* at Desserts
Yields: 6 portions
2 per serving
Preparation Time: 30 minutes
1 cup sifted flour
½ teaspoon salt
3 eggs well beaten
1 cup (240 ml) milk
2 tablespoons shortening, melted
In the 3-quart Mixing Bowl, combine flour, salt, eggs and milk and whisk until smooth. Pour batter into rimmed plate, to rim.
Spray the bottom of the 8-inch Chef Pan, invert and heat over medium-high until a few water droplets “dance” when sprinkled on the bottom of the pan. Dip the bottom of the hot Chef Pan in batter, and return to heat. Cook until crêpe is lightly browned. To remove crêpe from bottom of pan, loosen with a flexible spatula, invert over plate and crêpe will drop unto plate. Repeat process until all crêpes are cooked.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 132; Fat Grams 4; Carbohydrate Grams 17; Protein Grams 8; Cholesterol mg 4; Sodium mg 290.
THE POINT SYSTEM: Calorie Points 2; Protein Points 1; Fat Grams 4; Sodium Points 13; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 0.
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Mardi-Gras Family Omelet
Preparation Time: 30 minutes
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 10 inch Chef Pan, 13-inch Chef Pan, 3-quart stainless Mixing Bowl
½ pound (230 g) Italian sausage, removed from casing (Johnsonville recommended)
1 tablespoon beef broth or homemade beef stock (see Stocks & Sauces)
½ green pepper, seeded and sliced
½ red pepper, seeded and sliced
6 mushrooms, sliced #4 blade (lay mushrooms sideways in hopper to slice)
8 eggs or 16 egg whites or equivalent egg substitute
2 tablespoons skim milk
3 tablespoons unsalted butter
2 plum tomatoes, sliced
½ cup Monterey Jack cheese, shredded #2 blade
½ cup cheddar cheese, shredded #2 blade
¼ cup green onion, chopped
In a preheated 10-inch Chef Pan, brown sausage over medium-high heat, drain sausage on paper towels.
In a preheated 13-inch (33 cm) Chef Pan Sauté peppers and mushrooms in beef broth over medium heat until softened, remove to side dish.
In the 3-quart Mixing Bowl whisk eggs with milk. Melt butter in 13-inch Chef Pan over medium heat, add beaten eggs and cook 10 minutes or until eggs are almost set. To one side of the omelet, add peppers and mushrooms, tomatoes, and half the cheese. Using a flexible spatula, flip omelet over vegetables; top with remaining cheese. Cover (close vent), reduce to low heat, and cook an additional 5 minutes. Top with chopped green onions, and serve from pan, or slide onto oval platter.
NOTE: Nutritional breakdown uses egg substitutes.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 216; Fat Grams 15; Carbohydrate Grams 6; Protein Grams 13; Cholesterol mg 44; Sodium mg 631.
THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 15; Sodium Points 27; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 4.
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Preparation Time: 1 hour 15 minutes
Equipment: French Chef Knife, Cutting Board, 13-inch Chef Pan, 5-quart stainless Mixing Bowl
1 pound (460 g) sausage or ground turkey,
2 teaspoons sage, add only when using turkey
6 slices bread, cubed with crust removed
2 cups (480 ml) skim milk
4 eggs, beaten
1 teaspoon prepared mustard
½ teaspoon sea salt or kosher salt
1 tablespoon fresh parsley, chopped
In the 13-inch (33 cm) Chef Pan or Large Skillet, sauté sausage or turkey over medium heat until browned, and remove to paper towels to drain. Clean Chef Pan.
In the 5-quart Mixing Bowl, combine all ingredients.
Lightly coat 13-inch Chef Pan with cooking spray, pour casserole ingredients, cover and refrigerate overnight.
Cook on top of the stove over medium heat, covered (vent closed) for 15 minutes. Reduce the heat to low and continue to cook for 45 minutes.
To serve: Top with chopped parsley.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 175; Fat Grams 9; Carbohydrate Grams 9; Protein Grams 13; Cholesterol mg 159; Sodium mg 427.
THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 2; Fat Grams 9; Sodium Points 18 ½; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 16.
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Preparation Time: 20 minutes
Equipment: Large Skillet, 5-quart stainless Mixing Bowl, 13-inch Chef Pan
2 pounds (1 kg) Italian Sausage (Johnsonville recommended)
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon paprika
¼ cup (60 ml) skim milk
12 eggs or equivalent egg substitutes*
2 tablespoons unsalted butter or low calorie margarine
24 8-inch (20 cm) tortillas**
Salsa recipe below
In the Large Skillet, over medium heat, sauté sausage with chili powder, cumin, and paprika, continue to cook until browned.
In the Mixing bowl, combine milk and eggs together with a wire whisk.
In the 13-inch (33 cm) Chef Pan, melt butter over medium heat, and scramble eggs with sausage mixture.
Place 2 heaping tablespoons of egg, sausage mixture in individual tortilla shells and “burrito” roll. Add salsa to taste and serve immediately.
NOTE*: Nutritional breakdown uses egg substitutes and includes salsa.
Yields: 2 ½ cups
Preparation Time: 10 minutes
Equipment: Kitchen Machine food cutter, 2-quart stainless Mixing Bowl
4 Roma or plum tomatoes, chopped
¼ cup cilantro, chopped
½ cup white onion, peeled and chopped #2 blade
½ fresh lemon, juice of
Salt & pepper to taste (optional)
In the 2-quart mixing bowl, combine ingredients, serve at room temperature
NUTRITIONAL BREAKDOWN PER SERVING: Calories 134; Fat Grams 18; Carbohydrate Grams 21; Protein Grams 15; Cholesterol mg 0; Sodium mg 299.
THE POINT SYSTEM: Calorie Points 2; Protein Points 2; Fat Grams 18; Sodium Points 13; Fiber Points 0; Carbohydrate Points 1 ½; Cholesterol Points 0.
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Egg Fu Yung
Preparation Time: 30 minutes
Equipment: French Chef Knife, Cutting Board, 3-quart stainless Mixing Bowl, Large Skillet, 1-quart Saucepan
5 eggs or equivalent egg substitute
½ cup shredded cooked meat, poultry or fish
1 celery rib, finely chopped
4 Chinese dried mushrooms, soaked in boiling water 5 minutes
2 ounces (60 g) bean sprouts
1 small onion, thinly sliced
1 tablespoon unsalted butter or vegetable cooking spray
1 tablespoon cornstarch
3 tablespoons water
1 cup (240 ml) chicken broth or homemade chicken stock (see Stocks & Sauces)
1 teaspoon ketchup
1 dash sesame oil
1 tablespoon soy sauce
In the 3-quart Mixing Bowl, beat the eggs slightly, add shredded meat and celery. Squeeze all the liquid from mushrooms, remove stems, cut caps into thin slices and add to egg mixture. Add the bean sprouts and onions, and mix well.
Spray the Large Skillet with cooking spray or use 1 tablespoon of butter. Place over medium heat, when hot, spoon in about one-quarter of the egg mixture. Brown one side and turn gently, brown second side. Remove to platter and continue to cook 3 additional egg fu yung servings.
In the 1-quart (1.5 L) Saucepan, combine all the sauce ingredients and bring to a boil, stirring until thickened. Pour sauce over Egg Fu Yung and serve.
NOTE: *Nutritional breakdown uses egg substitute. To reduce sodium mg by 325 per serving omit soy sauce.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 138; Fat Grams 5; Carbohydrate Grams 10; Protein Grams 13; Cholesterol mg 13; Sodium mg 1100.
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 1 ½; Fat Grams 5; Sodium Points 47; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 1.
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