Type what you have

Ingredients

• ✓ egg
• water
• soy sauce
• sugar

Instructions

1. 1 Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
2. 2 Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.

By cOoKiEcRaZy

Ingredients

• ✓ egg
• white chocolate
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
2. 2 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and allow to cool slightly. Mix in cream cheese and egg yolks until well combined.
3. 3 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Fold in cooled white chocolate mixture. Pour into the prepared springform pan.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and bake for 15 minutes. Turn the oven off, leaving cheesecake inside for 15 more minutes.
5. 5 Remove cheesecake from the oven and allow to cool completely at room temperature, about 1 hour. Chill before serving, about 3 hours.

By anna77

Ingredients

• ✓ egg
• dashi stock
• sugar
• mirin
• soy sauce
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved. Lightly grease a tamago pan or a small nonstick skillet and heat over medium heat.
3. 3 Pour a thin layer of egg mixture into the hot pan and swirl to coat the pan. Cook until egg layer is firm on the bottom but still slightly liquid on top, about 1 minute.
4. 4 Then lift up one edge using a spatula and roll up the egg layer.
5. 5 Push omelet roll to one side of the skillet. Oil the skillet again and pour in another thin layer of egg, lifting the first omelet roll up slightly to allow the egg to flow underneath.
6. 6 Roll up the first omelet in the new layer of egg and push omelet to the edge of the skillet as before.
7. 7 Repeat the process with the remaining egg mixture, oiling the pan each time if needed.
8. 8 Remove rolled omelet to a serving platter and cut into 6 equal pieces to serve.

By Pokerman11

Ingredients

• ✓ egg
• dashi stock
• sugar
• mirin
• soy sauce
• vegetable oil

Instructions

1. 1 Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
2. 2 Heat ⅓ oil in a large nonstick skillet over medium-high heat. Add about ⅓ egg mixture; quickly swirl the pan to evenly cover the bottom. Start rolling up omelette from one side to the other as soon as it is set.
3. 3 Keep roll to one side; add ⅓ more oil to the skillet and ⅓ more egg. Swirl the pan, ensuring entire bottom is covered, including around and underneath first roll; cook until set. Roll up omelette starting from side with first roll, and including first roll, so you end up with one roll.
4. 4 Repeat process with remaining ⅓ each oil and egg and so you end up with one roll; transfer to a bamboo rolling mat. Roll up omelette tightly; cool about 3 minutes.
5. 5 Unwrap omelette; slice into 6 pieces. Serve warm or cold.

By ChefJackie

Ingredients

• ✓ egg
• matcha green tea powder
• milk
• heavy cream
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk matcha powder in a bowl to remove any lumps. Add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk in remaining milk.
3. 3 Transfer matcha mixture to a pot. Add cream and cook over medium-low heat, stirring occasionally, until heated through, about 5 minutes.
4. 4 Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture, whisking quickly until thoroughly combined. Repeat with remaining matcha mixture. Pour mixture back into the pot.
5. 5 Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until chilled, at least 2 hours.
6. 6 Pour chilled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Serve or transfer to an airtight container and freeze until desired consistency is reached.

By Jennifer

Ingredients

• ✓ egg
• milk
• bread flour
• milk
• salt
• bread flour
• instant yeast
• sugar
• butter

Instructions

1. 1 Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
2. 2 Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
3. 3 Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
4. 4 Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
5. 5 Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

By Carolyn R Boin

Ingredients

• ✓ egg
• all-purpose flour
• white sugar
• matcha green tea powder
• baking powder
• salt
• milk
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Whisk flour, sugar, matcha, baking powder, and salt together in a mixing bowl; set aside. Whisk together milk, melted butter, and egg in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

By SharBaker

Ingredients

• ✓ egg
• chicken stock
• fish stock
• sake
• soy sauce
• chicken breast
• shiitake mushroom
• parsley

Instructions

1. 1 In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
2. 2 Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

By ConnieL1M

Ingredients

• ✓ egg
• white sugar
• grapeseed oil
• honey
• milk
• all-purpose flour
• green tea powder

Instructions

1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Ingredients

• ✓ egg
• ground pork
• water
• chicken bouillon
• water chestnut
• nori
• salt
• green onion
• sesame oil

Instructions

1. 1 Cook ground pork in a large saucepan over medium-high heat until browned. Drain off excess fat and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
2. 2 Stir in bouillon cube to dissolve. Add water chestnuts and nori. Stir in egg and season with salt. Remove from heat and mix in green onions and sesame oil. Serve immediately.

By ROSEYCAT

Ingredients

• ✓ egg
• milk
• garlic
• salt
• pepper
• panko crumb
• pork chop
• vegetable oil

Instructions

1. 1 Combine eggs, milk, garlic, salt, and pepper in a medium bowl until well mixed. Place panko crumbs in a shallow bowl.
2. 2 Dip 1 pork chop in egg mixture, then press into panko crumbs to coat evenly. Dip in egg mixture again and coat with another layer of panko crumbs. Lay coated pork chop on a plate and repeat with remaining chops. If you have time, let coated chops sit for about 10 minutes so the coating will set well.
3. 3 Heat oil in a large heavy skillet over medium-high heat.
4. 4 Fry pork chops in hot oil until golden brown, about 5 minutes per side.

By SHIN98

Ingredients

• ✓ egg
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• butter
• vanilla extract

Instructions

1. 1 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
2. 2 Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
3. 3 Mix flour, sugar, baking powder, and baking soda in a bowl.
4. 4 Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
5. 5 Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
6. 6 Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

By Kelsey Kirk

Ingredients

• ✓ egg
• avocado oil
• salt
• panko bread crumb
• pork sirloin chop
• avocado oil cooking spray
• rice
• savoy cabbage
• tonkatsu sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
3. 3 Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
4. 4 Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
5. 5 Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
6. 6 Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
7. 7 Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

By Bibi

Ingredients

• ✓ egg
• sesame seed
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• panko bread crumb
• green onion

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Ingredients

• ✓ egg
• chicken breast
• salt
• pepper
• all-purpose flour
• panko bread crumb
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Season chicken breasts on both sides with salt and pepper.
3. 3 Place flour, beaten egg, and panko crumbs into separate shallow dishes.
4. 4 Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
5. 5 Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
6. 6 Serve and enjoy.

By sakuraiiko

Ingredients

• ✓ egg
• pork chop
• salt
• black pepper
• oil
• all-purpose flour
• panko

Instructions

1. 1 Place pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a ¼-inch thickness (about .75 cm). Season with salt and black pepper.
2. 2 Pour ½ inch (1.25 cm) oil into a skillet; heat over medium-high heat to 375 degrees F (190 degrees C).
3. 3 Meanwhile, place flour, egg, and panko bread crumbs into 3 separate bowls; beat egg. Dredge pork cutlets in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; tap off any loose crumbs. Place breaded cutlets, unstacked, onto a plate.
4. 4 Lower cutlets carefully into the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plated to drain.

By AMYSMEANS

Ingredients

• ✓ egg
• butter
• sugar
• vanilla extract
• rice flour
• baking powder
• milk
• red bean paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
2. 2 In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

By Browniebaker

Ingredients

• ✓ egg
• olive oil
• button mushroom
• white sugar
• salt
• black pepper
• red chile powder
• vegetable oil
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
2. 2 Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
3. 3 Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
4. 4 Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
5. 5 Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
6. 6 Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

By JFL

Ingredients

• ✓ egg
• white sugar
• butter
• vanilla extract
• all-purpose flour
• baking powder
• red bean paste
• evaporated milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
3. 3 Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
4. 4 Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
5. 5 Bake in the preheated oven until tops are lightly browned, about 15 minutes.

By KJLOWE

Ingredients

• ✓ egg
• pound cake
• vanilla ice cream
• vegetable oil
• all-purpose flour
• sparkling water
• chocolate syrup

Instructions

1. 1 Cut pound cake in medium-size slices.
2. 2 Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
3. 3 Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
4. 4 Heat oil in a deep fryer or heavy pan.
5. 5 Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
6. 6 Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
7. 7 Serve with a drizzle of chocolate sauce before ice cream melts!

By Lactaid

Ingredients

• ✓ egg
• pork chop
• salt
• black pepper
• soy sauce
• all-purpose flour
• panko bread crumb
• oil

Instructions

1. 1 Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
2. 2 Whisk egg and soy sauce together in a small bowl.
3. 3 Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
4. 4 Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
5. 5 Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

By otaku

Ingredients

• ✓ egg
• glutinous rice flour
• baking powder
• white sugar
• pumpkin puree
• sweetened condensed milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Ingredients

• ✓ egg
• all-purpose flour
• chicken wing
• butter
• sugar
• white vinegar
• soy sauce
• water
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a small bowl. Place flour in a shallow bowl.
3. 3 Cut wings in half. Dip each piece in egg, then press in flour to coat.
4. 4 Melt butter in a large, deep skillet over medium-high heat. Fry coated wings in hot butter until deep brown on both sides. Place in a shallow roasting pan.
5. 5 Make sauce: Mix together sugar, vinegar, soy sauce, water, salt, and garlic powder in a medium bowl until combined. Pour over wings.
6. 6 Bake in the preheated oven for 30 to 45 minutes, basting wings frequently with sauce in the roasting pan. An instant-read thermometer inserted into the centers of wings near the bone should read 165 degrees F (74 degrees C).

By Tracy

Ingredients

• ✓ egg
• rice
• mirin
• soy sauce
• sake
• onion
• beef
• pickled ginger

Instructions

1. 1 Divide rice evenly between 4 donburi bowls.
2. 2 Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
3. 3 Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

By Kurumi

Ingredients

• ✓ egg
• white rice
• brown rice
• ham
• ketchup
• processed cheese
• salt
• pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat; coat with cooking spray. Add cooked rice, ham, 2 tablespoons ketchup, and cheese; cook and stir until well combined and heated through, about 8 minutes. Transfer to a serving bowl; shape into an oval.
2. 2 Beat eggs, salt, and black pepper together in a bowl. Heat a small skillet over medium heat; coat with cooking spray. Add egg mixture; cook until eggs start to set. Lift edges, letting uncooked portion run underneath. Gently fold eggs, using a spatula, into a cocoon shape. Remove from heat when eggs are completely set.
3. 3 Place omelet on top of rice; run a knife lengthwise through top layer of omelet to open like a butterfly and drape over rice. Top with remaining 1 tablespoon ketchup; sprinkle with parsley.

By S Leigh

Ingredients

• ✓ egg
• sushi rice
• salt
• vegetable oil
• rice vinegar
• white sugar
• salt
• black sesame seed
• parsley

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
2. 2 Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.
3. 3 Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.
4. 4 To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.

By HIRO

Ingredients

• ✓ egg
• water
• ice water
• all-purpose flour
• flour
• salt
• oil
• sweet potato
• rice wine
• soy sauce

Instructions

1. 1 Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
3. 3 Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
4. 4 Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.

By KB of Pantego Tx

Ingredients

• ✓ egg
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• vanilla extract
• mayonnaise
• butter

Instructions

1. 1 Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
2. 2 Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
4. 4 Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
5. 5 Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

By Diana71

Ingredients

• ✓ egg
• dashi stock
• chicken
• carrot
• soy sauce
• mirin
• white sugar
• salt
• firm tofu
• shiitake mushroom
• bok choy
• udon noodle
• leek

Instructions

1. 1 Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
2. 2 Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

By jaime

Ingredients

• ✓ egg
• shrimp
• salt
• black pepper
• garlic powder
• all-purpose flour
• paprika
• panko crumb
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl and season with salt, pepper, and garlic powder.
3. 3 Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.
4. 4 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.
5. 5 Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes.
6. 6 Remove with a slotted spoon and drain on paper towels before serving.
7. 7 Serve and enjoy!

By ait0shi