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Tag Archives: Egg


Cuisine: Peruvian
Category: Dessert
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4
Difficulty: 2
Cost: $ 9.99

Special Tools:
• 2 cooking pans (Bain Marie)
• 1 pan for caramel
• 1 Whisker for meringue

• 1 can evaporated milk
• 1 can of condensed milk
• Egg yolks
• 3 egg whites
• 1 tsp. vanilla
• 1 cup sugar
• ½ cup port wine
• Ground cinnamon

Double Boiler:
1. In a saucepan add 1 cup of water and make a Bain Marie with another one then boil condensed and evaporated milk until a thick cream.
2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl.

1. In a saucepan, add the sugar and port wine enough to cover it then boil until it has a thick texture.

1. In a separate bowl, beat egg whites for a meringue and add the syrup, stirring constantly until the syrup is cool.
2. 7. Cover cream mixture with the meringue and sprinkle with cinnamon.

1. Serve with ice cream and fruit salad.



Category: Brunch
Time: 20 min
Yield: 8
Difficulty: 3

• 1 teaspoon salt
• ¼ cup white vinegar
• 4 English muffins, split
• 4 tablespoons butter, softened, divided
• 8 slices Canadian bacon
• 8 eggs
• Pinch cayenne pepper
• 8 Lemon wedges (optional)
• 2 Cups Hollandaise sauce

• 1/4 cup butter
• 1/4 cup cream
• 2 egg yolks, beaten
• 1 tablespoon freshly squeezed lemon juice
• salt to taste
• pinch of cayenne pepper
• pinch of paprika
• 1 teaspoon freshly minced parsley

1. Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks.
2. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly.
3. Remove from heat and beat with a whisk until light.
4. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired.

1. Preheat oven to 170°F. Fill a 3-quart saucepan with about 2 quarts water; bring to a boil over high heat. Add salt and vinegar. Reduce heat to a simmer. While water is heating, toast English muffin halves; spread toasted muffin halves with 2 tablespoons of the butter. Place muffin halves on serving platter.
2. Place bacon on microwave-safe platter. Heat bacon in microwave oven on HIGH about 15 seconds, or just until warm. Place 1 slice on each toasted muffin half. Place on serving platter and place in oven to keep warm.
3. To poach eggs, crack 1 egg into a small bowl. Gently drop egg into simmering water. Repeat with another egg. Use a wooden spoon to budge eggs gently to keep from sticking to bottom of saucepan. Simmer 2 to 3 minutes or until white of egg is cooked through.
4. Remove poached eggs with slotted spoon; place in shallow pie pan or other dish. Trim any ragged edges to make circular shape. Repeat, cooking 2 eggs at a time, until all eggs are poached.
5. Remove bacon-topped muffin halves from oven. Place 2 halves on each serving plate. Place 1 egg on top of each.
6. In a small saucepan over low heat, or in a microwavable bowl in a microwave oven, heat hollandaise 1 to 2 minutes or just until warm, stirring frequently.
7. Do not boil. Stir in 2 tablespoons butter and cayenne pepper until butter is melted and well blended. Spoon warm hollandaise over each egg, distributing evenly among 4 plates.
8. Garnish with lemon wedges if desired.