Type what you have

Ingredients

• ✓ egg
• beef brisket
• soy sauce
• white sugar
• garlic
• black pepper
• shishito pepper

Instructions

1. 1 Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
2. 2 Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.

By jjlee

Ingredients

• ✓ egg
• kimchi
• water
• brown sugar
• salt
• sesame oil
• green onion
• all-purpose flour
• vegetable oil
• bonito flake

Instructions

1. 1 Drain kimchi thoroughly through a sieve, reserving juice. Chop kimchi finely and set aside.
2. 2 Whisk together egg, water, 3 tablespoons reserved kimchi juice, brown sugar, salt, and sesame oil in a large bowl. Mix in kimchi and green onions. Stir in flour until just combined.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add a few spoonfuls of batter to the skillet. Cook pancake in hot oil until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter.
4. 4 Sprinkle bonito flakes on top of pancakes to serve.

By John Mitzewich

Ingredients

• ✓ egg
• soy sauce
• white sugar
• cornstarch
• all-purpose flour
• sesame seed
• salt
• green onion
• garlic
• chicken thigh
• oil

Instructions

1. 1 Whisk eggs, soy sauce, and sugar together in a large bowl.
2. 2 Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
3. 3 Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
4. 4 Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
5. 5 Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

By Reagan Wilf

Ingredients

• ✓ egg
• vegetable oil
• chile powder
• ground beef
• soy bean paste
• water
• salt
• pepper
• soft tofu
• sesame seed
• green onion

Instructions

1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM

Ingredients

• ✓ egg
• glutinous white rice
• water
• sesame oil
• salt
• sushi nori
• cucumber
• carrot
• american processed cheese
• ham
• sesame oil

Instructions

1. 1 Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.
2. 2 While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.
3. 3 Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.
4. 4 Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.

By Katie K

Ingredients

• ✓ egg
• russet potato
• carrot
• cucumber
• salt
• red onion
• red apple
• black pepper
• mayonnaise
• gochujang
• sesame oil
• ginger

Instructions

1. 1 Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
2. 2 Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
3. 3 Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
4. 4 Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
5. 5 Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
6. 6 Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

By lutzflcat

Ingredients

• ✓ egg
• kimchi
• kimchi juice
• all-purpose flour
• green onion
• vegetable oil
• salt
• rice vinegar
• soy sauce
• sesame oil
• chili pepper flakes
• sesame seed

Instructions

1. 1 Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. 2 Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. 3 Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

By Adine Lee

Ingredients

• ✓ egg
• short-grain white rice
• water
• cider vinegar
• chard leaf
• soy sauce
• water
• onion
• vegetable oil
• beef tenderloin
• tuna
• carrot
• cucumber
• nori

Instructions

1. 1 In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
2. 2 In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
3. 3 Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
4. 4 Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
6. 6 Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, chard, egg, a cucumber slice, and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ egg
• milk
• chicken breast
• all-purpose flour
• potato starch
• salt
• black pepper
• vegetable oil
• honey
• brown sugar
• soy sauce
• gochujang
• worcestershire sauce
• red pepper flake
• ginger

Instructions

1. 1 Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
2. 2 Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
4. 4 Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
5. 5 Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
6. 6 Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

By Diana71

Ingredients

• ✓ egg
• sesame oil
• carrot
• zucchini
• bean sprout
• bamboo shoot
• mushroom
• salt
• rice
• green onion
• soy sauce
• black pepper
• butter
• sweet red chili sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3. 3 In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4. 4 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.

By Lisa

Ingredients

• ✓ egg
• chile pepper
• sesame oil
• rice vinegar
• soy sauce
• canola oil
• cabbage
• mixed vegetable
• bean sprout
• firm tofu
• pork
• crabmeat
• green onion
• shallot
• salt
• water
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
2. 2 Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
3. 3 To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

By MERRYMOBERRY

Ingredients

• ✓ egg
• cucumber
• gochujang
• spinach
• soy sauce
• olive oil
• carrot
• garlic
• red pepper flakes
• beef top round steak
• white rice
• sesame oil
• sesame seed
• gochujang

Instructions

1. 1 Stir cucumber pieces and gochujang paste together in a bowl; set aside.
2. 2 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
3. 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
4. 4 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
5. 5 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
6. 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
7. 7 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
8. 8 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

By mykoreaneats

Ingredients

• ✓ egg
• vegetable oil
• cabbage
• bean sprout
• carrot
• ground beef
• green onion
• garlic
• sesame oil
• sesame seed
• salt
• black pepper
• ginger
• wonton wrapper
• vegetable oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
2. 2 Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
3. 3 Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
4. 4 Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.

By DeAnna L

Ingredients

• ✓ egg
• cellophane noodle
• cabbage
• onion
• bell pepper
• carrot
• garlic
• salt
• black pepper
• olive oil
• firm tofu
• scallion
• sesame oil
• all-purpose flour
• beet juice
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ egg
• shiitake mushroom
• beef short rib
• water
• onion
• soy sauce
• garlic
• brown sugar
• rice wine
• radish
• carrot
• chestnut
• corn syrup
• sesame oil
• black pepper
• green onion

Instructions

1. 1 Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
2. 2 Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
3. 3 Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
4. 4 Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
5. 5 Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

By dleewla

Ingredients

• ✓ egg
• green onion
• daikon radish
• red leaf lettuce
• rice vinegar
• bean sprout
• broccoli
• carrot
• yellow squash
• salt
• eggplant
• shiitake mushroom
• water
• white rice
• beef brisket
• ginger root
• garlic
• sesame oil
• sugar
• soy sauce

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
2. 2 Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
3. 3 Place mushrooms in a bowl of warm water. Soak for 20 minutes.
4. 4 Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
5. 5 Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
6. 6 Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
7. 7 Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
8. 8 Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
9. 9 Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
10. 10 Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
11. 11 Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
12. 12 Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
13. 13 Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

By tif

Ingredients

• ✓ egg
• chili bean paste
• sesame oil
• nori
• bean sprout
• sesame oil
• carrot
• cucumber
• spinach
• shiitake mushroom
• water
• glutinous rice
• pepper
• salt
• rib-eye steak
• sesame seed
• green onion
• garlic
• brown sugar
• white sugar
• soy sauce

Instructions

1. 1 Combine soy sauce, sugars, garlic, green onions, and sesame seeds in a large bowl; add sliced beef strips to marinade and season with salt and pepper. Cover and refrigerate for at least 2 hours.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
4. 4 Combine shiitake mushrooms and 1/2 cup hot water in a small bowl; soak until pliable, about 10 minutes. Trim off and discard stems. Thinly slice caps and set aside.
5. 5 Bring a saucepan of water to a boil. Add spinach to water just long enough to wilt leaves, then drain and pat dry. Set aside.
6. 6 Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
7. 7 Preheat a wok over medium-high heat.
8. 8 Cook and stir carrots and cucumbers in a small amount of sesame oil in the wok until softened. Remove from the wok and set aside. Add a small amount of sesame oil to the wok; cook and stir spinach in sesame oil for 1 to 2 minutes. Remove spinach from the wok and set aside. Add meat strips and marinade to the wok; cook, stirring frequently, until liquid reduces in volume, about 4 to 5 minutes.
9. 9 Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.
10. 10 Add one fried egg to each bowl, drizzle with 1 tablespoon sesame oil, and top with nori. Serve Kochujang sauce as a condiment.

By ieetcows

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb
• vegetable oil

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ egg
• stuffing
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ egg
• milk
• all-purpose flour

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ egg
• stuffing
• vegetable oil

Instructions

1. 1 Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
2. 2 Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
3. 3 Place baking sheet in the freezer and freeze for at least 1 hour.
4. 4 Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

By Soup Loving Nicole

Ingredients

• ✓ egg
• bologna
• sweet pickle
• mayonnaise

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
2. 2 In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
3. 3 Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

By Margaret Campbell

Ingredients

• ✓ egg
• water
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
2. 2 Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.

By Jacqui Bauer

Ingredients

• ✓ egg
• parmesan cheese
• black pepper
• salt
• chicken drumstick

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with foil.
2. 2 Whisk egg in a shallow bowl. Mix Parmesan, pepper, and salt together in another shallow bowl. Dip each chicken drumstick in egg; lift up so excess egg drips back into the bowl. Roll in Parmesan mixture until well coated. Place into the prepared baking pan.
3. 3 Bake in the preheated oven until golden brown on the outside, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Anika

Ingredients

• ✓ egg
• fried onion
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl.
4. 4 Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet.
5. 5 Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Janine S

Ingredients

• ✓ egg
• flour
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

By Alemarsi

Ingredients

• ✓ egg
• flour
• salt

Instructions

1. 1 Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
2. 2 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
3. 3 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
4. 4 Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
5. 5 Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
6. 6 Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
7. 7 Gently toss pasta with some more flour. Air dry for 30 minutes.
8. 8 Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

By Alemarsi

Ingredients

• ✓ egg
• breakfast sausage
• cheddar cheese
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
3. 3 In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

By SLA

Ingredients

• ✓ egg
• cream-style corn
• brown sugar
• corn muffin mix

Instructions

1. 1 Gather all ingredients and preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
2. 2 Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy.
3. 3 Fill muffin cups 2/3 full.
4. 4 Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

By Marcy