Type what you have

Ingredients

• ✓ egg
• matzo cracker
• salt
• pepper
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Break matzo into pieces in a bowl; cover with hot water and soak until matzo just begins to soften, about 30 to 60 seconds. Drain and squeeze out water; set matzo aside.
3. 3 Beat egg, salt, and pepper together in a small bowl until fluffy; mix in matzo.
4. 4 Heat butter or oil in a skillet over medium heat; pour matzo-egg mixture into skillet. Cook until egg is cooked on one side, about 1 minute; flip and cook on other side, about 1 minute more.

By Janice Weisberger

Ingredients

• ✓ egg
• potato
• onion
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ egg
• milk
• white sugar
• cinnamon
• vanilla extract
• challah bread
• butter

Instructions

1. 1 Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.
2. 2 Working in batches, soak challah slices in egg mixture for 3 minutes per side.
3. 3 Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.

By Joy

Ingredients

• ✓ egg
• molasses
• heavy cream
• vanilla extract
• ground ginger
• ground cinnamon
• challah bread
• butter

Instructions

1. 1 Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
2. 2 Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

By cdelpm2

Ingredients

• ✓ egg
• cooking spray
• tomato
• garlic salt
• black pepper
• water
• parmesan cheese

Instructions

1. 1 Spray a skillet with cooking spray and place over medium heat. Add tomato and season with garlic salt, and pepper.
2. 2 Whisk egg, water, and Parmesan cheese together in a small bowl. Add to the skillet, and reduce heat to medium-low. Use a spatula or wooden spoon to scrape egg from edges of pan to center once it begins to set. Continue scraping the spatula along the bottom of the pan to redistribute egg as it cooks.
3. 3 Cook until egg is set but still slightly moist, about 5 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ egg
• matzo sheet
• milk
• cinnamon
• white sugar
• vanilla extract
• butter

Instructions

1. 1 Pass matzo sheets one at a time under cool running water briefly, then crumble into a large bowl. Stir in milk, eggs, cinnamon, sugar, and vanilla to form an evenly moist batter. Add more milk if batter is too dry.
2. 2 Heat butter in a large skillet over medium heat. Scoop a generous spoonful of batter into hot butter and flatten with the back of a spatula. Cook until golden brown, 3 to 5 minutes per side. Repeat with remaining batter.

By JanAtch

Ingredients

• ✓ egg
• cooking spray
• water
• peanut oil
• salt
• sugar
• matzo meal

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Combine water, oil, salt, and sugar in a large saucepan and bring to a boil. Remove from heat. Stir in matzo meal until well combined; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough after each addition.
3. 3 Form 2 tablespoons dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with remaining dough. Poke a hole into the middle of each ball.
4. 4 Bake in the preheated oven until lightly brown, 50 to 60 minutes.

By Eva's Kitchen

Ingredients

• ✓ egg
• vegetable oil
• water
• matzo sheet
• kosher salt
• butter
• kosher salt

Instructions

1. 1 Heat vegetable oil in a nonstick frying pan over low heat.
2. 2 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.
3. 3 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.
4. 4 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
5. 5 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.
6. 6 Slide matzo pattie onto a plate.
7. 7 Place remaining 1/2 tablespoon butter into the hot pan.
8. 8 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.
9. 9 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

By chopper

Ingredients

• ✓ egg
• butter
• self-rising flour
• white sugar
• baking powder
• salt
• pumpkin

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes.

By Krissy Rodgers

Ingredients

• ✓ egg
• russet potato
• yellow onion
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich

Ingredients

• ✓ egg
• all-purpose flour
• salt
• cooking spray
• cream cheese
• raisin
• white sugar
• egg yolk
• lemon zest
• vanilla extract
• cinnamon
• butter

Instructions

1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Ingredients

• ✓ egg
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• shrimp
• milk
• curry powder
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ egg
• ✓ egg
• instant yeast
• bread flour
• water
• vegetable oil
• white sugar
• salt
• onion
• poppy seed
• salt
• flour
• butter
• salt

Instructions

1. 1 Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
3. 3 Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
4. 4 Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
5. 5 Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

By Sherri Rochester

Ingredients

• ✓ egg
• cooking spray
• matzo sheet
• milk
• white sugar
• sour cream
• vanilla extract
• cinnamon
• kosher salt
• nutmeg
• golden raisin
• apricot
• apple

Instructions

1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky

Ingredients

• ✓ egg
• confectioners' sugar
• white sugar
• water
• egg white
• vegetable oil
• water
• cranberry sauce
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• instant yeast
• all-purpose flour
• egg yolk
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Ingredients

• ✓ egg

Instructions

1. 1 Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
2. 2 Fill a bowl with enough ice water to cover eggs; set aside.
3. 3 Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
4. 4 Place eggs into the sous vide water bath; set a timer for 40 minutes.
5. 5 Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

By Ronald Hayden

Ingredients

• ✓ egg

Instructions

1. 1 Place cold eggs into a bowl of warm water; this keeps them from cracking when cooked.
2. 2 Fill a microwave-safe bowl with salted water. Microwave on high until boiling, 1 to 1 ½ minutes.
3. 3 Remove eggs from warm water and place into boiling water; cover the bowl with plastic wrap. Microwave at 60% power for 1 ½ minutes.
4. 4 Remove plastic wrap and transfer eggs to a bowl of cold water to stop the cooking process.
5. 5 Peel and serve.

By Chef Glen

Ingredients

• ✓ egg

Instructions

1. 1 Preheat an outdoor grill for medium high heat.
2. 2 Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
3. 3 Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

By jennifer

Ingredients

• ✓ egg
• white vinegar

Instructions

1. 1 Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
2. 2 Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
3. 3 When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
4. 4 Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.

By lutzflcat

Ingredients

• ✓ egg
• mozzarella cheese

Instructions

1. 1 Preheat a waffle maker.
2. 2 Whisk egg in a small bowl; stir in mozzarella cheese until batter is well combined.
3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy. Repeat with remaining batter.

By lutzflcat

Ingredients

• ✓ egg
• ✓ egg
• bread
• bacon
• maple syrup

Instructions

1. 1 Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
3. 3 Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.

By Amber

Ingredients

• ✓ egg
• luncheon meat
• cheddar cheese

Instructions

1. 1 Heat a nonstick skillet over medium heat. Pour eggs into the skillet, then scatter luncheon meat over top. Cook and stir until eggs are nearly set, 3 to 4 minutes. Sprinkle cheese over top and stir until cheese is melted, 1 to 2 minutes.

By BRNEMOM

Ingredients

• ✓ egg
• green chile
• pepperjack cheese

Instructions

1. 1 Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
2. 2 Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.

By Soup Loving Nicole

Ingredients

• ✓ egg
• butter
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan.
2. 2 Fry eggs in melted butter.
3. 3 Season with salt and pepper.

By OneCMS User

Ingredients

• ✓ egg
• milk
• salt
• black pepper

Instructions

1. 1 In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
2. 2 Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

By KANGAROOgirl

Ingredients

• ✓ egg
• milk
• black pepper

Instructions

1. 1 Crack egg into a microwave-safe mug; beat with a fork.
2. 2 Add milk; beat until light yellow.
3. 3 Microwave on high until cooked through and fluffy, about 90 seconds. Season with pepper and serve.

By Delicious

Ingredients

• ✓ egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.
2. 2 Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
3. 3 Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.

By France Cevallos

Ingredients

• ✓ egg
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
3. 3 Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.
4. 4 Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire.
5. 5 Serve warm and enjoy!

By Diana71

Ingredients

• ✓ egg
• salt
• butter

Instructions

1. 1 Whisk eggs with salt until completely combined and very foamy.
2. 2 Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
3. 3 Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

By Edible Times

Ingredients

• ✓ egg
• milk
• cinnamon
• bread

Instructions

1. 1 Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

By Sevanna