Type what you have

Ingredients

• ✓ egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place eggs in the water.
3. 3 Cover pan immediately, reduce heat to medium-high, and cook for 9 ½ minutes.
4. 4 Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ egg
• milk
• salt

Instructions

1. 1 Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.
2. 2 Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
3. 3 Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

By Cathi

Ingredients

• ✓ egg
• chicken breast
• cheddar cheese
• taco seasoning mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Drain canned chicken thoroughly, getting as much moisture out as possible. Spread chicken on the prepared baking sheet.
3. 3 Bake in the preheated oven until dried, about 10 minutes.
4. 4 Transfer chicken to a bowl. Increase oven temperature to 500 degrees F (260 degrees C).
5. 5 Mix eggs, Cheddar cheese, and taco seasoning into chicken.
6. 6 Scoop 4 even mounds of mixture onto the same baking sheet. Flatten into tortilla-sized circles.
7. 7 Bake in the preheated oven until set, 8 to 10 minutes.

By faith4keto kitchen

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg in a medium bowl. Mix in 1/3 cup water.
3. 3 Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water.
4. 4 Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.
5. 5 Knead dough on a lightly floured surface until elastic.
6. 6 Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.
7. 7 Cut each ball into four equal pieces.
8. 8 Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe.

By Stephen

Ingredients

• ✓ egg
• almond milk
• coconut flour
• salt
• cooking spray

Instructions

1. 1 Whisk eggs and almond milk together in a bowl until well combined.
2. 2 Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
3. 3 Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

By Fioa

Ingredients

• ✓ egg
• white vinegar
• mustard powder
• salt
• vegetable oil

Instructions

1. 1 Combine eggs, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended. Pour oil in very slowly, with the processor running, until mayonnaise is smooth.

By Megan Karlowsky

Ingredients

• ✓ egg
• white vinegar
• mustard
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix vinegar and mustard together in a small bowl.
3. 3 Whisk egg and sugar together in a saucepan over medium heat.
4. 4 Slowly whisk in vinegar mixture; cook and stir until hot, 3 to 5 minutes.

By QuoVadis

Ingredients

• ✓ egg
• rolled oat
• all-purpose flour
• chicken liver
• vegetable oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line it with parchment paper.
2. 2 Add oats to the bowl of a food processor; pulse until finely chopped, 10 to 15 seconds. Transfer oats to a large bowl and mix in flour.
3. 3 Place livers in the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil and process until incorporated.
4. 4 Add liver mixture to oat and flour mixture; stir until well blended. Spoon into the prepared baking dish.
5. 5 Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes.
6. 6 Remove from the oven and let cool completely before cutting into 50 pieces.

By Whitey

Ingredients

• ✓ egg
• carrot
• oat
• apple
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs together in a second bowl; pour into the oat mixture and stir until thoroughly combined.
3. 3 Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Use your hands to flatten each scoop to a thickness of 1/2 inch.
4. 4 Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Let cool briefly on the baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ egg
• lemon juice
• white sugar
• butter
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
3. 3 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. 4 Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
5. 5 Serve and enjoy!

By TAWNIE44

Ingredients

• ✓ egg
• vegetable oil
• cider vinegar
• salt
• poultry seasoning
• black pepper

Instructions

1. 1 Whisk egg in a medium bowl; gradually drizzle in oil while continuing to whisk until well combined and emulsified. Whisk in vinegar, salt, poultry seasoning, and black pepper.
2. 2 Set some sauce aside for basting while grilling; refrigerate until ready to use. Pour remaining sauce into a shallow baking dish; add chicken and toss to coat with marinate. Cover the dish; marinate in the refrigerator, 4 hours to overnight.

By Kathy

Ingredients

• ✓ egg
• heavy cream
• cider vinegar
• sugar
• mustard powder
• salt

Instructions

1. 1 Mix together beaten eggs, cream, vinegar, sugar, mustard powder, and salt in a large bowl using an electric mixer until smooth and creamy.
2. 2 Bring a medium saucepan of water to a boil. Place the bowl over the saucepan and cook sauce over boiling water, stirring constantly, until thickened, about 20 minutes.

By Pam Garger

Ingredients

• ✓ egg
• elderflower umbel
• sugar
• lemon juice
• butter

Instructions

1. 1 Shake elderflower umbels gently to remove any insects; strip flowers off stems into a bowl with fingers and remove as much green stems as possible.
2. 2 Combine sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar is dissolved. Add elderflowers, turn off heat, and steep for 1 to 2 hours.
3. 3 Strain elderflower mixture through a fine-mesh sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze elderflowers to extract as much liquid as possible; discard solids.
4. 4 Stir eggs into elderflower mixture; cook over simmering water, stirring often with a wooden spoon and scraping bottom and sides of double boiler to avoid scorching and curdling, until mixture coats the back of the spoon, about 10 minutes. Remove from heat once curd is thick.
5. 5 Strain curd through a fine-mesh sieve if it seems a bit lumpy. Add butter; stir until fully dissolved. Transfer curd to a jar with a tight-fitting lid; refrigerate or freeze.

By nch

Ingredients

• ✓ egg
• lemon juice
• mustard
• salt
• black pepper
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place egg, lemon juice, Dijon mustard, salt, and pepper in a large bowl or tall container. Pour oil on top.
3. 3 Insert an immersion blender so the blade rests at the bottom. Blend for about 15 seconds without moving the blender head to draw the oil slowly down into the egg mixture and help it emulsify. Then, raise the blender slowly and continue blending just until the mayonnaise is thick and creamy, taking care not to over-blend.
4. 4 Transfer to a clean jar or airtight container. Refrigerate until ready to use or for up to 1 week.

By Dishing It

Ingredients

• ✓ egg
• all-purpose flour
• salt
• butter
• water

Instructions

1. 1 Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
2. 2 Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water, a few tablespoons at a time, and mix just until incorporated, using your hands to bring dough together.
3. 3 Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

By Em Harries

Ingredients

• ✓ egg
• brown rice flour
• butter
• apple cider vinegar
• gluten-free flour blend
• water

Instructions

1. 1 Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2. 2 Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3. 3 Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
4. 4 Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5. 5 Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
6. 6 Fill and bake as directed in your pie recipe.

By Buckwheat Queen

Ingredients

• ✓ egg
• olive oil
• canola oil
• lemon juice
• white wine vinegar
• mustard
• salt

Instructions

1. 1 Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
2. 2 Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
3. 3 Place a lid on the jar and refrigerate until use, for up to two weeks.

By Cheryl King

Ingredients

• ✓ egg
• all-purpose flour
• shortening
• salt
• white vinegar
• water

Instructions

1. 1 Mix flour and salt in a large bowl until evenly combined. Cut shortening into flour mixture in the bowl with a pastry blender until pea-sized crumbs form, about 3 to 5 minutes.
2. 2 Lightly beat egg, vinegar, and water together in a small bowl until well combined.
3. 3 Gradually stir egg mixture into flour mixture in the bowl with a fork until dough forms a ball. Add liquid 1 tablespoon at a time; you may not use all of it.
4. 4 Gently roll dough on a lightly floured surface until desired thickness is reached, about 2 to 3 minutes. Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 30 minutes or up to 2 days.

By Ron Schmaeman

Ingredients

• ✓ egg
• white vinegar
• butter
• tomato soup
• white sugar
• mustard

Instructions

1. 1 Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs together in a saucepan over medium heat, whisking constantly, until smooth. Bring to a simmer, whisking constantly, until glaze bubbles and thickens, about 10 minutes.

By PJ

Ingredients

• ✓ egg
• garlic
• lemon juice
• dijon mustard
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

By Rudy Torrijos III

Ingredients

• ✓ egg
• all-purpose flour
• salt
• butter
• vinegar
• water

Instructions

1. 1 Stir flour and salt together in a large bowl. Cut in butter until mixture resembles pea-sized chunks.
2. 2 Place egg and vinegar in a measuring cup and add cold water to measure 1/2 cup of total liquid; pour into flour mixture and mix just until the dough can be made into a large ball.
3. 3 Divide dough into four equal portions. Wrap in plastic and store in the refrigerator.

By Becky

Ingredients

• ✓ egg
• all-purpose flour
• cornstarch
• garlic powder
• seasoning salt
• black pepper
• beer

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, cornstarch, egg, garlic powder, seasoning salt, and black pepper in a medium bowl.
3. 3 Whisk in beer until smooth and thick, similar to pancake batter.
4. 4 Use in your favorite recipe. Enjoy!

By Letty Simmet

Ingredients

• ✓ egg
• white sugar
• butter
• almond meal
• flour
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ egg
• cornmeal
• all-purpose flour
• salt
• vegetable oil
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Ingredients

• ✓ egg
• garlic
• lemon juice
• yellow mustard
• vegetable oil
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

By CynthiaRussell

Ingredients

• ✓ egg
• carrot
• apple
• water
• ground chicken
• chicken liver
• sunflower oil
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Ingredients

• ✓ egg
• white sugar
• white wine vinegar
• water
• all-purpose flour
• butter
• mustard powder
• salad dressing

Instructions

1. 1 Combine sugar, eggs, vinegar, water, flour, butter, and mustard powder in a saucepan; cook over medium heat, stirring often, until mixture becomes thick and smooth. Cool.
2. 2 Combine dressing mixture with creamy salad dressing; mix well.

By Laura

Ingredients

• ✓ egg
• egg yolk
• olive oil
• olive oil
• lemon juice
• mustard
• salt
• ramp

Instructions

1. 1 Combine egg yolks and egg in the bowl a food processor; pulse until blended. Slowly pour in light olive oil and extra virgin olive oil, with the processor running, until mixture becomes thick and creamy; add lemon juice, Dijon mustard, and salt.
2. 2 Transfer mayonnaise to a small bowl; stir in ramps. Transfer mayonnaise to a jar with a lid; cover and refrigerate until ready to use.

By nch

Ingredients

• ✓ egg
• egg yolk
• lemon juice
• garlic
• olive oil
• salt
• black pepper
• harissa paste
• cardamom

Instructions

1. 1 Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
2. 2 Place egg yolks in a small bowl and pour lemon juice on top; set aside.
3. 3 Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
4. 4 Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
5. 5 Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

By Buckwheat Queen

Ingredients

• ✓ egg
• ground beef
• water
• brown rice
• beef bone
• rosemary
• carrot
• spinach
• pumpkin puree

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency.
3. 3 Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact.
4. 4 Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

By dish567