Place the peeled
eggs on paper towels to dry.
Place
egg on paper towels and gently blot; transfer egg to a bowl or plate.
Not exact matches
Drain
on a
paper towel lined rack and serve warm, topped with a fried
egg and Smoky California avocado salsa (see recipe below).
Remove
egg with a slotted spoon and drain
on a
paper towel.
Using a slotted spoon, remove the
eggs and lay
on a tea
towel or
paper towel to remove any excess water.
1 tablespoon olive oil 1 large leek, light green and white portions 1 large shallot, sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes, sliced thin and drained
on paper towels 2 cups shredded cheddar cheese 3
eggs, beaten
Make the
egg salad: Remove the
eggs from the pickling liquid (discard the liquid) and place them
on a
paper towel to dry.
1
egg beaten in a large bowl 1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats) 1/2 cup finely chopped white onion or shallots 1/4 to 1/2 cup plain breadcrumbs (start with 1/4 cup - if the mixture looks too moist, mix in more) 1/4 cup catsup or more depending
on the mixture 1/2 cup well drained green chiles, or green chile salsa drained very well and squeezed in a
paper towel Ground black pepper and a little salt
Microwave method: place the frozen
egg muffins
on a plate, cover with a
paper towel, and microwave for 2 - 3 minutes, or until warmed through.
After three minutes, lift the
egg out with a slotted spoon and drain
on a
paper towel.
Then, drain the
eggs with a
paper towel, and put them
on top of the spinach
on the muffins.
GATHER • Blown
eggs, as many as desired, clean and dry • Black chalkboard paint (spray or brush -
on) • Small flat paintbrush (if using brush -
on paint) • Coloured chalk •
Paper towel • Tiny magnets and glue (optional) CREATE 1 Paint the
eggs and let them dry.