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Jacques Pépin + scrambled eggs. Forget the gourmet extravaganzas—sometimes, culinary magic lies in the simplest of recipes, like scrambled eggs.
Here's what you need to know to make your scrambled eggs (or your next French omelet) 10 times better. Related: The Chef-Approved Way to Make Extra-Creamy Scrambled Eggs
Recipe developer Jasmine Smith matches American favorites like bacon, egg, and cheese with instant ramen for this cosy, warm 20-minute noodle dish to start the day, Get the Recipe Easy Soy Sauce Ramen
This is a list of notable casserole dishes. A casserole, probably from the archaic French word casse meaning a small saucepan, [1] is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Tamagoyaki (卵焼き or 玉子焼き, literally 'grilled egg') is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyaki. The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.
Scone – Traditional British baked good [151] Scrambled eggs – Culinary egg dish [8] Scrapple – American pork offal mush [152] [4] Shakshouka – Maghrebi dish of eggs poached in a sauce; Shaobing – Flatbread from Chinese cuisine; Shengjian mantou – A type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai
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A baked egg dish that has a ragout; a starch element is added and it is often served in squares. Uovo sbattuto: Italy: A breakfast dish that is sometimes prepared as a drink. Yemas de San Leandro [62] Sweet Spain: Zabaione: Sweet Italy A dessert made from egg yolks, sugar and wine. Zucchini slice: Savory Australia: A baked dish of eggs, cheese ...