Recipes with eggs
Delicious recipes with eggs. Eggs provide animal protein with relatively low CO2 emissions. (For example for 1 kg of eggs is less CO2 emitted than for 1 kg chicken.) Other than CO2 is you can pay attention to animal welfare. This is reflected in the EggCode. Read more>>.
Potato Salad
| Ingredients |
Preparation |
| 1 kg potatoes (possibly yesterday’s) 1 apple, 1 ounce of beans, andere liflafjes 1 ounce diced canned ham (saves 50% indirect energy compared to fresh) 1 clove of garlic 3 pickles 1 Tbsp chopped parsley, 1 Tbsp chopped celery 4 eggs 6 Tbsp mayonaise, 6 Tbsp yogurt |
Boil the potatoes for 20 minutes and add the beans to the last 10 minutes. Pour the water and cut the beans into small pieces. Peel the apple and cut it like the pickles into cubes. Mix all the ingredients except the eggs.
Cook the eggs cook and put them in wedges around the potato salad.
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Cliques savoury pie
| Ingredients |
Preparation |
| Dough 250g (wholemeal)flower 150g butter 0.5 dl water 5g salt (making it yoursef: less energy than freezer-puff pastry!) Filling 1 Tbsp olive oil 4 ons liflafjes als prei, carrot, tomato, beans 1 onion, 1 clove of garlic 200g mushrooms thyme 4 eggs 2 dl cream 1 ons grated cheese |
Mix for the dough all ingredients and make a flexible dough. Form a ball and roll the dough into a piece that fits into a flan dish. Heat the olive oil in a pan and fry the chopped onion and garlic for a few minutes. Add the mushrooms there along with the thyme and salt and pepper and fry for another 5 minutes. Beat eggs, add cream, grated cheese and vegetables and season to taste with salt and pepper. Cover the buttered pie dish with the dough and divide the mushroom mixture over the bottom. Pour the vegetable / egg mixture over it. Bake at 200 degrees for about 35 minutes until tender.
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Omelet with green herbs
| Ingredients |
Preparation |
| 4 eggs 1 dl semi-skimmed milk green herbs, like parsley chives, chevil or dragon 20g margarine salt 400g potatoes Seasonal salad |
Mix the eggs and milk in a bowl and add the herbs. Add salt to taste. Cook the omelet in margarine in a frying pan.Serve the omelet with cooked baked potatoes and a salad of the season.
Tip: Fill the tasty omelet with mushrooms or vegetables, such as spinach or leeks.
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Endive salad with corn and egg
| Ingredients |
Preparation |
| 50 ml sour cream 6 tomatoes (jun-oct) 4 ons andive (apr- dec) can of corn (2 ons) 2 Tbsp yogurt, 2 Tbsp mayonaise salt, pepper, paprika 1 Tbsp fresh dille (or other fresh herbs from the garden) 2 Tbsp lemonjuice 2 eggs good quality bread |
Boil the eggs. Wash the endive and cut them into fine julienne. Cut the tomatoes into small pieces, drain the corn. Cut the eggs into 4 wedges. Mix everything together.
Make a sauce of sour cream, yogurt, mayonnaise, lemon juice, paprika, salt and pepper. Pour the sauce over the endive salad. Sprinkle fresh herbs over. Serve the salad with a thick piece of bread.
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Kamper steur (eggs in mustardsauce)
| Ingredients |
Preparation |
| 6 eggs 1 bouillon cube 25 g butter 35 g flower 2 Tbsp mustard 400g potatoes Seasonal salad |
Put the eggs in water and let them cook 7 minutes.
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Warm eggtomatoes
| Ingredients |
Preparation |
| 1 kg large tomatoes (jun– okt) pepper/salt 8 eggs 30g butter |
Cut the top off the tomatoes and scoop out. Sprinkle with salt and pepper. Place the tomatoes in a baking dish. Break the eggs into it and put the cap back on. Cut the hollowed portion into small pieces and pour it into the bowl.
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Quiche Lorraine without ham
| Ingredients |
Preparation |
| 200 g flower 100 g butter 3 Tbsp milk pepper/salt 3 drops olive oil 200 g mushroom 1 clove of garlic 3 dl sourcream 4 eggs |
Mix the flour, butter, milk, 1 egg, salt and pepper into a smooth dough. Let the dough rest in the fridge for 1.5 hours in a bowl topped with a tea towel. Grease a cake pan with the olive oil. Cover the dough in the pie dish.
Fry sliced mushrooms in a skillet with olive oil and 1 clove of garlic. Pour this mixture on the dough. Mix 3 eggs with the cream and pour over the mushrooms. Bake in an oven at 180 degrees for 30 minutes.
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Savory stuffed pancakes
| Ingredients |
Preparation |
| 200g wheatflower 1/2 liter milk 50 g butter 2 eggs salt, pepper 1 onion, 1 leek clove of garlic 250 g mushroom seasonal salad |
Mix the flour, milk, butter, eggs and salt. Pour the pancake in a pan. Bake about 8 pancakes. Fry the vegetables with the mushrooms. Pour 1/ 8th of the vegetable mixture into a pancake and roll it up. Sprinkle some pepper and serve with a salad of the season.
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Tortilla with leek
| Ingredients |
Preparation |
| 4 eggs 4 large potatoes 400g leek 0,25 liter milk 1 dl olive oil 1 onion, 1 clove of garlic salt, pepper seasonal salad with a handful of pumpkin seeds (contains 24,5g protein per 100g) |
Clean the leek and cut into rings. Peel the potatoes and cut them into slices.
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