Dutch Eggs Food

DUTCH EGGS

Steps:

• .Boil the potatoes, but not too much, and cut 4 slices from the middle part. The ends should be passed through a sieve to decorate the dish.
• Fry the slices in oil, and then place on a dish with 1 poached egg on top of each slice.
• Make a sauce with the cornflour and milk (boiling), adding salt and pepper.
• when sauce is cooked remove from heat and add the egg yolk.
• Cover the eggs completely with the sauce.
• The potatoes that you sieved, add 1 tbls milk and the butter, heat and place in a piping bag.
• decorate the edge of the dish with it.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

PENNSYLVANIA DUTCH RED BEET EGGS

Steps:

• Hard Boil Eggs.
• Slice onion thinly.
• In a sauce pan combine beets (with juice), onion sugar, water and salt.
• Add vinegar here?.
• Bring to boil and simmer 10 minutes.
• After eggs are cooled, shell them and place in a large jar.
• Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
• Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
• Enjoy!

DUTCH BABY WITH HAM AND CHIVES

Steps:

• Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
• Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, chives, and milk. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
• Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with ham, mustard and pepper.